Mixed Potato Bake Recipes

EASY POTATO BAKE

Steps:

• Slice potatoes into 3/4 inch pieces. Slice onion thinly and split into rings.
• Combine potatoes and onions and microwave on high for 10 minutes, stirring once during cooking.
• Remove from microwave, stir through sour cream , ham, and 1/4 cup cheese.
• Place in greased baking dish and sprinkle remaining cheese over the top.
• Bake at 350°F for 45 minutes.
• This dish can be prepared ahead and refrigerated until ready for the oven. Quantities can be adjusted with potatoes and cheese as desired.

MIXED ROASTED POTATOES WITH HERB BUTTER

Steps:

• Cut the potatoes into 2-inch cubes. Add them to a large pot, cover them with water and add salt to taste. Bring them to a boil, cook for 10 minutes, drain and cool. The potatoes will only be partially cooked and should be completely dry before you roast them.
• Preheat the oven to 400 degrees F. Toss the potatoes with the canola oil and spread them in one layer on a baking sheet. Roast until crispy and cooked through, about 45 minutes.
• While the potatoes are roasting, make the herb butter: Mix the softened butter with the parsley, thyme and rosemary and add salt and pepper to taste.
• When the potatoes are done, put them into a large bowl, toss with the herb butter and serve immediately.

TWICE-BAKED POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with butter.
• 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 15 minutes. Drain and return to the pot.
• Season potatoes with salt and mash until smooth. Stir in sour cream and cream cheese. Stir in 1 1/2 cup Cheddar cheese and bacon bits. Spread potato mixture in the prepared baking pan.
• Bake in the preheated oven until heated through, about 20 minutes. Sprinkle remaining 1/2 cup Cheddar cheese on top; continue baking until cheese is melted, 5 to 10 minutes more. Garnish with chives.

MIXED VEGETABLE BAKE

Steps:

• Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray.
• Place potatoes, onion and carrots in baking dish; toss with half each of the oil, garlic, thyme, tarragon, salt and pepper. Bake 10 minutes.
• Meanwhile, in medium bowl, toss bell pepper and zucchini with remaining oil and seasonings. Stir into mixture in baking dish. Bake 30 to 35 minutes longer or until vegetables are tender; stirring halfway through bake time.

RICH AND CREAMY POTATO BAKE

Steps:

• In a large saucepan, combine cream, butter and salt. Cook and stir over medium heat until butter is melted. Place potatoes in a greased 13-in. x 9-in. baking dish; pour cream mixture over potatoes. Sprinkle with Parmesan cheese., Bake, uncovered, at 350° for 45-55 minutes or until potatoes are tender and top is golden brown. Sprinkle with parsley if desired.

CRISPY MASHED POTATO CAKES

Steps:

• In a large bowl, mix potatoes, baking mix, stuffing and eggs until blended. Refrigerate, covered, 30 minutes., Preheat oven to 400°. In a shallow bowl, mix onions and bread crumbs. Shape 1/4 cupfuls of the potato mixture into 3/4-in.-thick patties. Dip patties in crumb mixture, patting to help coating adhere., Transfer to two greased 15x10x1-in. baking pans. Bake 35-40 minutes or until golden brown, turning once. Let stand 5 minutes before serving.

MIXED POTATO BAKE

Steps:

• Cut the potato, sweet potato, zucchini and yellow pepper into 1 inch cubes. Thinly slice the onion and tomato. Coat the bottom of a baking dish with a thin layer of olive oil. Layer some onions on the bottom, then add half of the potatoes, sweet potatoes, yellow pepper and zucchini. Drizzle some olive oil on top and season with salt and pepper. Add the other half of the cubed vegetables, onion and add more olive oil, salt and pepper. Top with the sliced tomatoes and sprinkle the cheese and bread crumbs on top.
• Bake for an hour at 400 degrees.