CHEESY POTATO BREAD RECIPES

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CHEESY RANCH POTATO BAKE RECIPE | ALLRECIPES



Cheesy Ranch Potato Bake Recipe | Allrecipes image

This is a delicious side dish with cheese, potatoes, and Ranch! What's not to love?! I am always begged to bring this wherever I go. It is a great complement to a barbeque or any potluck meal. I have experimented with using more chili powder and using seasoning salt instead of regular salt.

Provided by JENNYBRIANNE

Categories     Side Dish    Potato

Total Time 1 hours 25 minutes

Prep Time 15 minutes

Cook Time 1 hours 10 minutes

Yield 12 servings

Number Of Ingredients 7

4 pounds russet potatoes, cut into 1/4 inch cubes
2 teaspoons chili powder
1 teaspoon salt
½ teaspoon ground black pepper
6 tablespoons butter, cubed
1 (8 ounce) package shredded colby-Monterey Jack cheese blend
1 (8 ounce) bottle Ranch dressing

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
  • Place the potatoes in the baking dish. Season with chili powder, salt, and pepper. Evenly distribute the butter over the potatoes.
  • Cover dish with aluminum foil, and bake 1 hour in the preheated oven, until potatoes are tender. Remove from oven, and mix in the cheese and Ranch dressing. Continue cooking 10 minutes, or until cheese is melted and bubbly.

Nutrition Facts : Calories 331.3 calories, CarbohydrateContent 27.5 g, CholesterolContent 37.6 mg, FatContent 21.8 g, FiberContent 2.9 g, ProteinContent 7.5 g, SaturatedFatContent 8.7 g, SodiumContent 571.2 mg, SugarContent 2.2 g

SLOW-COOKER CHEESY POTATO SOUP RECIPE - BETTYCROCKER.COM



Slow-Cooker Cheesy Potato Soup Recipe - BettyCrocker.com image

Searching for a new family-favorite meal to take some pressure off the dinner hour? Give this slow-cooker cheesy potato soup a try. Its velvety texture enriched with cheese and crispy bacon is mostly a hands-free affair. Potatoes cook all day in the slow cooker until they’ve broken down into a creamy broth. Stir in the thickener of half-and-half and flour during the last half hour and the cheese and bacon, right before serving. Garnish this soup like a loaded potato with more cheese, more bacon, a sprinkle of green onions and if you’re feeling extra, a dollop of sour cream! Once your family gets a taste, you’ll understand why this recipe has earned more than 600 ratings from satisfied home cooks.

Provided by Betty Crocker Kitchens

Total Time 6 hours 45 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 10

1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
1 medium onion, chopped (1/2 cup)
1 medium stalk celery, diced (1/2 cup)
4 cups Progresso™ chicken broth
1 cup water
3 tablespoons Gold Medal™ all-purpose flour
1 cup half-and-half
2 cups shredded cheddar cheese (8 oz)
12 slices bacon, crisply cooked, crumbled
4 medium green onions, sliced (1/4 cup)

Steps:

  • Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, mix potatoes, onion, celery, broth and water. Cover; cook on Low heat setting 6 to 8 hours.
  • In small bowl, mix flour and half-and-half; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens.
  • Stir in cheese until melted; stir in half of the bacon. Sprinkle individual servings with remaining bacon and the green onions.

Nutrition Facts : Calories 490 , CarbohydrateContent 51 g, CholesterolContent 65 mg, FatContent 2 1/2 , FiberContent 5 g, ProteinContent 20 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 1110 mg, SugarContent 5 g, TransFatContent 1/2 g

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