DO YOU HAVE TO HILL POTATOES RECIPES

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TWICE-BAKED POTATOES RECIPE | REE DRUMMOND | FOOD NETWORK



Twice-Baked Potatoes Recipe | Ree Drummond | Food Network image

Ree Drummond stuffs her classic Twice-Baked Potatoes with bacon, sour cream and lots of cheese. This easy recipe can't be beat.

Provided by Ree Drummond : Food Network

Categories     side-dish

Total Time 1 hours 50 minutes

Prep Time 30 minutes

Cook Time 1 hours 20 minutes

Yield 12 to 16 servings

Number Of Ingredients 10

8 baking potatoes, washed
3 tablespoons canola oil
2 sticks salted butter
1 cup bacon bits (fry your own!)
1 cup sour cream
1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
1 cup whole milk
2 teaspoons seasoned salt
3 green onions, sliced
Freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.
  • Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
  • With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
  • Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)
  • Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.

BASIC FUNERAL POTATOES RECIPE | ALLRECIPES



Basic Funeral Potatoes Recipe | Allrecipes image

No Mormon funeral or any get-together for that matter is complete without funeral potatoes and a baked ham! This is only a basic recipe. It's good this way, but it's up to you to make it 'gourmet.' You can use potato chips, tortilla chips, or even corn flakes for the topping - I like to use sour cream and onion chips!

Provided by Vivian Conner

Categories     Side Dish    Casseroles    Potato Casserole

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 10 servings

Number Of Ingredients 6

2 (10.5 ounce) cans cream of chicken soup
1 pint sour cream
1?½ cups grated Cheddar cheese
½ cup dehydrated onion flakes
1 (30 ounce) package frozen shredded hash browns, thawed
1 cup crushed potato chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine cream of chicken soup, sour cream, Cheddar cheese, and onions in a large bowl. Mix in hash browns. Pour into a 9x13-inch casserole dish. Sprinkle with crushed potato chips.
  • Bake uncovered in the preheated oven until cheese is melted and top is crisp, about 45 minutes.

Nutrition Facts : Calories 339.5 calories, CarbohydrateContent 27.6 g, CholesterolContent 42.8 mg, FatContent 26.8 g, FiberContent 1.8 g, ProteinContent 9.6 g, SaturatedFatContent 13.4 g, SodiumContent 587.3 mg, SugarContent 1.6 g

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