This was so, so very good. Yum. We left off the bacon and the grocery store didn’t have chives, but I’d put them on next time. It’s rich and light and delicious.
8 medium baking potatoes, about 4 pounds
1 (8-ounce) package cream cheese, at room temperature
½ cup (1 stick) butter, softened
1 pint sour cream
2 cups ( ½ pound) shredded sharp cheddar cheese (divided)
2 cloves garlic, minced
1 ½ teaspoons salt
½ teaspoon pepper
¼ cup chopped chives, for garnish
6 slices bacon, cooked crisp, drained and crumbled, for garnish
Preheat oven to 350 F. Pierce potatoes and place on baking pan. Bake for 1 hour and 15 minutes, until very soft. (to speed up the process, we just peeled and boiled them like if we were making regular mashed potatoes)
Peel and mash potatoes in large bowl with potato masher or back of fork. Add cream cheese, butter, sour cream and 1 cup of cheddar. Stir well. Add garlic, salt and pepper, and stir again.
Spray a 13×9-inch baking dish with nonstick cooking spray. Place potato mixture in dish, cover with plastic wrap and refrigerate casserole until ready to bake.
When ready to bake, preheat oven to 350 F, remove plastic wrap and bake casserole 30 to 35 minutes until hot. Sprinkle remaining 1 cup cheddar over casserole and return to oven for about 5 minutes, until cheese melts. Garnish with chopped chives and crumbled bacon before serving.
We made this for dinner last night and the adults thoroughly enjoyed it. The kid vote isn’t credible around these parts lately because they are serious flip-floppers. This recipe says it serves four. Then it must mean four STARVING adult people. We fed our six (two teeny portions for the girls) and have at least 1/4 leftover for tonight.
3 tablespoons olive oil
2 small russet potatoes (about 3/4 pound), peeled and thinly sliced
1 small onion, thinly sliced or diced
9 large eggs
kosher salt and black pepper
1 10-ounce package frozen chopped spinach, thawed and squeezed of excess liquid
4 ounces white Cheddar, grated (1 cup)
4 ounces thinly sliced deli ham, cut into 2-inch pieces
Heat oven to 400° F. Heat 2 tablespoons of the oil in a large ovenproof nonstick skillet over medium heat. Add the potatoes and onion and cook, tossing occasionally, until the potatoes are tender, 12 to 15 minutes.
Meanwhile, in a large bowl, whisk together the eggs, ½ teaspoon salt, and ¼ teaspoon pepper. Mix in the spinach, Cheddar, and ham.
Add the egg mixture to the skillet, stir once, and transfer the skillet to oven. Cook until the eggs are set, 12 to 14 minutes. (Note, it took us much much longer to cook in the oven – probably closer to 25-30 minutes.)
This recipe is what we renamed Our Best Bite’s Easy Potato and Bacon Breakfast Casserole. We made it for Mother’s Day breakfast but all agreed it is not a breakfast casserole – it’s more like a funeral potato type recipe, and would be a different, easy alternative for twice baked potatoes or loaded baked potatoes. In other words, it was good, and we’ll totally make it again – but as a dinner side dish, not as a breakfast. If you (at least) doubled the number of eggs, then it would be more main-dish-breakfast-y.
4 c. Southern/country-style hash browns (cubes), completely thawed (if they’re not thawed, they won’t cook correctly)
1 12-oz. package bacon
1 1/2 c. pepper jack cheese
1 1/2 c. cheddar cheese
1 bunch green onions, chopped
1 c. milk*
about 1/2 tsp. kosher salt
about 10 turns freshly ground black pepper
*For high altitudes, reduce milk to 2/3 cup and sauté the potatoes in rendered bacon grease until partially cooked before baking.
Begin cooking bacon. While the bacon is cooking, place the potatoes in a 9×13″ baking dish. Mix the cheeses together and sprinkle it over the potatoes. When the bacon is done cooking, drain it on a paper towel and reserve 2 tablespoons of the drippings. Cook the onions in the drippings for 2-3 minutes or until they’re tender and fragrant. Spread the onions over the cheese mixture and then sprinkle everything with the crumbled bacon. Whisk together the eggs, milk, salt, and pepper and, whisking constantly, pour the egg mixture evenly over the potato mixture. Cover and refrigerate overnight or for 7-8 hours.
When ready to bake, preheat the oven to 350. Bake, uncovered, for 40-45 minutes or until the cheese is bubbly but not brown. Allow to stand for 15 minutes before cutting. Serve with fresh fruit.
Super Yum and fun for different.
- 12 cups cubed red potatoes
- 1 cup chopped green bell pepper (about 1 medium)
- 1/2 cup minced red onion
- 1/2 cup extra-virgin olive oil
- 1/3 cup red wine vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons mayonnaise
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
In a large bowl, combine potatoes, bell pepper and onion.
In a small bowl, whisk together remaining ingredients. Pour over potato mixture, tossing gently to coat. Cover and refrigerate.
These aren’t good, they are great.
1 can yams (40 0z) or 3-4 cooked yams
1/4 c. butter
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
Optional – brown sugar if you cook your own yams (I cooked my own and added about 1/2 cup brown sugar – just taste as you go)
3 c. mini marshmallows
Preheat oven to 350. Beat potatoes with butter, optional sugar, cinnamon, salt, and nutmeg until well blended. Place in lightly greased 1 1/2 qt (or 9×9) baking dish. Top with marshmallows. Bake 15-20 min until heated through and marshmallows are toasted.
1 24-ounce bag frozen hash brown potatoes (we like diced), thawed
2 cans cream of chicken soup
2 cups sour cream*
1 cup grated cheddar*
one-half cup plus 2 T. melted butter*
one-third cup chopped onion
2 cups crushed cornflakes
salt to taste
Combine 2 T. melted butter and cornflakes. Set aside. In a large mixing bowl, combine remaining ingredients. Blend well. Pour potato mixture in a large oblong pan. Sprinkle crushed cornflake mixture on top and bake at 350 degrees for 30 minutes. Serve hot.
*Do not use low-fat versions of these ingredients. Low-fat sour cream and cheddar will not melt, and margarine has water in it.
Most excellent. I didn’t follow her recipe, but the idea is so easy and versatile you can substitute so many different spices and veggies. We LOVED this and will be doing it again. Often.
Russet potatoes, cut into chunks
Yellow or white onion, cut into chunks
Butter (regular, salted)
Freshly ground black pepper
2 tablespoons minced parsley
Pile potatoes and onions on a square of foil. Add 2 tablespoons butter, splash on some cream, then sprinkle on salt, paprika, and black pepper. Wrap bundles tightly and bake at 375 degrees for 45 minutes, or until extremely tender.
Serve foil bundles right on the plate!