4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
1 package of cream cheese, 8 ounce
Preheat oven to 350˚. Bake potatoes in preheated oven for 1 hour.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins.
To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and cream cheese. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins.
Top each with remaining cheese and bacon.
Bake for another 15 minutes.
Showing posts with label Vegetable. Show all posts
Showing posts with label Vegetable. Show all posts
Mashed Baked
4 cups frozen hash browns
1 (7.6-ounce) package butter and herb mashed potato mix
1 stick butter, softened
4 ounces cream cheese, softened
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups boiling water
2 cups prepared French-fried onion rings
Preheat oven to 350˚ F.
Bring a pot of water to the boil and add the hash browns. Cook for 5 minutes and drain.
In a large bowl, mix together the cooked hash browns, mashed potato mix, butter, cream cheese, jack cheese, sour cream, garlic salt, salt and pepper. Stir in the boiling water. Place in a greased 2-quart casserole dish.
Bake for 35 to 45 minutes. Sprinkle the onion rings over the casserole and bake for about 5 to 8 minutes longer until onions are golden brown.
1 (7.6-ounce) package butter and herb mashed potato mix
1 stick butter, softened
4 ounces cream cheese, softened
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups boiling water
2 cups prepared French-fried onion rings
Preheat oven to 350˚ F.
Bring a pot of water to the boil and add the hash browns. Cook for 5 minutes and drain.
In a large bowl, mix together the cooked hash browns, mashed potato mix, butter, cream cheese, jack cheese, sour cream, garlic salt, salt and pepper. Stir in the boiling water. Place in a greased 2-quart casserole dish.
Bake for 35 to 45 minutes. Sprinkle the onion rings over the casserole and bake for about 5 to 8 minutes longer until onions are golden brown.
Sweet Potato Casserole
3 cups mashed sweet potatoes
2 eggs
½ cup butter, melted
1 cup sugar
½ cup whole milk
1 ½ cups brown sugar
1 ½ cups chopped pecans
1/3 cup flour
½ cup butter, cut into little pieces
Marshmallows
Preheat oven to 350˚ F. Peel and cut up sweet potatoes and cook in a large pot until tender. Drain and mash in a large bowl. Measure out 3 cups of potatoes and combine with eggs, melted butter, milk, and sugar. Blend with mixer until well blended. Pour into a medium – large casserole dish and set aside. In separate bowl, mix brown sugar, pecans, flour, and pieces of butter. Sprinkle mixture on top of the casserole mixture and bake for 25 minutes. Add marshmallows on top of casserole and continue to bake for 5 minutes.
2 eggs
½ cup butter, melted
1 cup sugar
½ cup whole milk
1 ½ cups brown sugar
1 ½ cups chopped pecans
1/3 cup flour
½ cup butter, cut into little pieces
Marshmallows
Preheat oven to 350˚ F. Peel and cut up sweet potatoes and cook in a large pot until tender. Drain and mash in a large bowl. Measure out 3 cups of potatoes and combine with eggs, melted butter, milk, and sugar. Blend with mixer until well blended. Pour into a medium – large casserole dish and set aside. In separate bowl, mix brown sugar, pecans, flour, and pieces of butter. Sprinkle mixture on top of the casserole mixture and bake for 25 minutes. Add marshmallows on top of casserole and continue to bake for 5 minutes.
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