BAKED MASH POTATO RECIPE RECIPES

Name: Favorite Baked Potato Soup
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 10 servings.
Ingredients: 4 large baking potatoes (about 12 ounces each); 2/3 cup butter, cubed; 2/3 cup all-purpose flour; 3/4 teaspoon salt; 1/4 teaspoon white pepper; 6 cups 2% milk; 1 cup sour cream; 1/4 cup thinly sliced green onions; 1 cup shredded cheddar cheese; 10 bacon strips, cooked and crumbled

FAVORITE BAKED POTATO SOUP RECIPE: HOW TO MAKE IT

Favorite Baked Potato Soup Recipe: How to Make It image

My husband and I enjoyed a delicious baked potato soup at a restaurant while on vacation and I came home determined to duplicate the flavor. It took me five years to get the taste right! —Joann Goetz, Genoa, Ohio

Provided by Taste of Home

Categories Lunch

Total Time 01 hours 25 minutes

Prep Time 20 minutes

Cook Time 01 hours 05 minutes

Yield 10 servings.

Number Of Ingredients 10

Ingredients

4 large baking potatoes (about 12 ounces each)
2/3 cup butter, cubed
2/3 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon white pepper
6 cups 2% milk
1 cup sour cream
1/4 cup thinly sliced green onions
1 cup shredded cheddar cheese
10 bacon strips, cooked and crumbled

Steps:

Preheat oven to 350°. Pierce potatoes several times with a fork; place on a baking sheet. Bake until tender, 65-75 minutes. Cool completely., Peel and cube potatoes. In a large saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in potatoes; heat through., Remove from heat; stir in sour cream and green onions. Top servings with cheese and bacon.

Nutrition Facts : Calories 469 calories, FatContent 28g fat (17g saturated fat), CholesterolContent 86mg cholesterol, SodiumContent 563mg sodium, CarbohydrateContent 41g carbohydrate (10g sugars, FiberContent 3g fiber), ProteinContent 14g protein.

TWICE BAKED POTATO CASSEROLE RECIPE - LOADED BAKED POTATO ...

Twice Baked Potato Casserole Recipe - Loaded Baked Potato ... image

Twice baked potato casserole is the delicious side dish you never knew you needed. The loaded baked potato casserole is great for the holidays, potlucks, and more.

Provided by THEPIONEERWOMAN.COM

Categories Christmas feed a crowd Thanksgiving comfort food side dish

Total Time 2 hours

Prep Time 25 minutes

Cook Time 0S

Yield 8-10 servings

Number Of Ingredients 11

Ingredients

4 lb. medium sized russet potatoes, scrubbed
12 oz. bacon
1 stick butter, melted
4 oz. cream cheese, at room temperature
1 c. warm milk
1/2 c. sour cream
1 1/2 tsp. kosher salt
1 tsp. ground black pepper
8 oz. cheddar cheese
1/2 c. grated parmesan
1/4 c. chopped chives

Steps:

Preheat the oven to 425 degrees. Prick each potato with a fork 3-4 times all over, then place on a sheet tray. Roast for 55 – 70 minutes until the potatoes are tender when pressed. Remove the potatoes from the oven and lower the temperature to 375 degrees. Meanwhile, working in two batches, cook the bacon in a large skillet over medium heat until golden and crispy, 6-8 minutes. Let the cooked bacon drain on a paper towel lined plate. Once cool, crumble or chop into small pieces. Place the melted butter, cream cheese, warm milk, and sour cream in a large bowl. Once the potatoes are cool enough to handle, cut them in half lengthwise, and scrape the flesh out of the skins and into the bowl. Tear or chop up three of the potato skins and add them to the bowl. Mash everything together with a potato masher. Fold in ½ of the bacon, ½ of the cheddar cheese, parmesan, and ½ of the chives. Grease a 3-quart casserole dish with butter. Transfer the potato mixture to the baking dish. Cover and bake for 35 minutes until the edges are bubbly. Top with the remaining bacon and cheese. Bake for 15-20 more minutes until warmed through and lightly golden on top. Let rest 10 minutes, then top with the remaining chives and serve.

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