MIKE'S POTATOES
This is from the Lake Forest Cafe in Folsom, California. It's great for a brunch, served with fried eggs, omlets or hamburgers. Originally from a June 1984 issue of Bon Apetit in the R.S.V.P. Letters to the Editor section.
Provided by Leslie in Texas
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large heavy skillet over medium-high heat.
- Add diced potatoes and cook until browned and crisp,stirring frequently.
- Add cheeses, tomato, onion and green onion and stir until cheese melts.
- Season to taste with salt and pepper.
- Gently mix in avocado.
- Spoon onto plates and top with a dollop of sour cream.
- Serve immediately.
Nutrition Facts : Calories 355.3, Fat 26.4, SaturatedFat 15.6, Cholesterol 70.9, Sodium 343.4, Carbohydrate 17, Fiber 2.4, Sugar 2.3, Protein 13.8
MIKE'S POTATO CASSEROLE
My friend Mike came up with this recipe years ago and I have to say it quickly became a family favorite.
Provided by Carol V.
Categories Potato
Time 32m
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 4
Steps:
- Preeheat oven to 375 degrees. Combine soup and milk, spray a 9 x 13 inch baking dish with cooking spray, then spoon enough soup mixture in and spread to cover bottom of dish. Place a layer of potatoes then a layer of onions, sprinkle with salt and pepper, pour soup mixture to cover well and continue layering in that order, ending with a layer of potatoes and soup mixture. Shredded cheddar cheese may also be sprinkled on top if desired.
- Bake for approximately 30 minutes, casserole should start to brown lightly, start testing potatoes with tip of knife, when tender it's done.
Nutrition Facts : Calories 156.9, Fat 4.3, SaturatedFat 1, Sodium 462.7, Carbohydrate 27.4, Fiber 2.4, Sugar 4.9, Protein 3.2
EASY LOADED BAKED POTATO CASSEROLE
Great and easy potato casserole packed with bacon, Cheddar, and green onions.
Provided by Gemini26
Categories Potato Side Dishes
Time 1h10m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return potatoes to pot.
- Meanwhile, arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and crumble.
- Combine 1 1/2 cup Cheddar cheese, evaporated milk, sour cream, salt, and black pepper in the pot with potatoes. Mash with a potato masher until creamy. Spread potato mixture into prepared baking dish.
- Bake in preheated oven for 25 minutes; sprinkle with bacon, green onions, and remaining 1/2 cup Cheddar cheese. Return to oven and continue baking until cheese is melted, about 5 minutes more.
Nutrition Facts : Calories 279.2 calories, Carbohydrate 26.2 g, Cholesterol 42.1 mg, Fat 14.2 g, Fiber 2.3 g, Protein 12.5 g, SaturatedFat 8.2 g, Sodium 541.8 mg, Sugar 2.9 g
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