Loaded Mashed Potato Bake Recipe for a Crowd. First, I should apologize, these photos are terrible. Second, it doesn’t matter because these ugly pictures shouldn’t deter you from giving these mashed potatoes a try. They are insanely good. Last week my sister invited us out for dinner and a bonfire and I being the procrastinator I am, didn’t plan a dish to take over until the day of the get-together. Being the potato loving girl I am, I decided to keep it simple with a mashed potato bake that is out of this world good. Let me clarify, good for your taste buds, not your rear-end. The toppings …. The taters …. Again, less than fabulous photos. Loaded Mashed Potato Bake Recipe Total Time Author: Cat Davis Type: Side Dish Serves: 12 Ingredients 5 lbs yukon gold potatoes4 tablespoons butter1 cup sour cream6 oz cream cheese½ cup milk1 package Oscar Mayer Bacon, crispy fried2 cups mild cheddar cheese, shredded1 cup mozzarella cheese, shredded¼ cup green onions, dicedsalt & pepper to taste Instructions.
Twice Baked Potatoes, Two Ways. Hiiii Abby!!!
This blog post is dedicated to Abby. Abby emailed me a few weeks ago requesting a recipe that could be made in the microwave. You see…Abby is shacking it up in a dorm this year with only two kitchey-type tools at her disposal: a microwave and a mini-fridge. And since she wants to spend her money on more important things like booze, shoes textbooks, she wanted it to be budget friendly. No biggie, Abby; I got you, gurrrrl! Meet the Twice Baked Potatoes. I made ‘em two ways: decadent and amazing (bacon, cheddar, jalapenos, sour cream) and healthy and good (yogurt, chives, zucchini). I’m not even gonna pretend the healthy way tastes better. You’re gonna start by forking the potatoes. Now, pretend you’re in a video game. If you’re going right (oven), then put them on a baking sheet, season them with salt, pepper and olive oil and bake. If you’re going left (microwave), you’re going to place them on a microwave safe plate, season them with salt, pepper and olive oil and nuke.
P.S. Homemade Crispy Potato Tots (Tater Tots) Homemade Crispy Potato Tots (Tater Tots) I went to a Sonic Drive In for the first time a few weeks ago and was surprised to see that they served tater tots.
I just had to order some, and believe me I enjoyed every last tot. I knew then and there that I needed to make a homemade version in my own kitchen. So when the recent issue of Cook’s Country arrived in the mail, this recipe was the first one I bookmarked. Crunchy on the outside, warm and fluffy on the inside. Serve for breakfast, lunch, dinner or even an afternoon snack. I added a dash of cayenne pepper because I like things spicy, but feel free to leave it out. Crunchy on the outside, warm and fluffy on the inside. Ingredients: 1 cup water 2 1/4 teaspoons salt 2 1/2 pounds russet potatoes, peeled and cut into 1 1/2-inch pieces 1 1/2 tablespoons all-purpose flour 1/2 teaspoon pepper 1/8 teaspoon cayenne pepper (optional) 4 cups peanut oil or vegetable oil Directions: In a small bowl, whisk water and salt together until salt dissolves. Parmesan Roasted Potatoes.
I’m officially ready to make the transition to fall. And I thought, what better way to do it than with my all time favorite Parmesan Roasted Potatoes! These are like candy. 100% addictive. Once you stop, you just can’t stop. If you knew the amount of potatoes we consumed in a week, you’d be shocked. I always, without fail, make these with Yukon Gold potatoes because here’s the truth… I’m too lazy to peel the skins off potatoes. This is more a technique rather than a recipe, since you can scale these potatoes up if you’re cooking for a crowd. You’re going to start with some naked potatoes…. Add on all the seasonings… Using your fingers, go ahead and toss everything together….
Put them in the oven for about 15 minutes. Once they are nice and golden and crispy, throw them onto a serving platter…. And then EAT!! And just a public service announcement – make a double batch and then serve them with breakfast the next morning too. Parmesan Roasted Potatoes Ingredients Instructions. French Fries: The No-Guilt Version. There’s nothing like a french fried potato.
The taste, the texture, the dip-ability; it’s probably one of my favorite go-to comfort foods. However, I don’t need the fat of an actual deep fried potato, and I certainly do not favor processed french fries that come from the frozen food section of the grocery store. Enter: Healthy French Fries* Step 1: Peel your ‘taters. This isn’t necessary, though, but if you decide you want the skin on make sure you scrub-wash them first.
Step 2: Cut them into strips. Step 3: Place potatoes in colander and rinse the starch off of them. Step 4: Pat down the potatoes. Step 5: Drizzle Olive Oil over potatoes. Step 6: Salt those babies up. Step 7: Mix them up so they all get coated with the olive oil and salt. Step 8: Arrange them, on a baking sheet, in a single layer Step 9: Add anything else you like. Step 10: Place the potatoes into your preheated oven for 20 minutes. Step 11: Flip and continue to bake for 5-10 minutes. And then, voila… Healthy French Fries Enjoy! The Wanna be Country Girl. This hash-brown casserole is the perfect side dish.
I served it last night with my chicken pot pie to a crowd. It’s cheesy comfort food at its best. The parmesan gives it a tangy flavor, and best of all it’s really easy to fix. Its got five ingredients you mix together and pop it in the oven. Start out by adding 1 – 32 ounce bag of hash-browns to a large mixing bowl. Next add 2 – 10 3/4 ounce cans of cream of potato soup. Followed by 16 ounces of sour cream. Now comes the cheesy part. And 1 cup of fresh grated parmesan cheese. Next add a good-sized pinch of salt and pepper, and that’s it. Put the mixture into a buttered Pyrex. Run this wonderful concoction into a pre-heated oven at 350′ for 1 hour See…..brown and crunchy.
You may wonder why I’ve taken such a close-up picture. It’s because I almost forgot to take a photo at all. Enjoy! The wanna be country girl – Caroline.