YUKON GOLD BAKED POTATO RECIPE RECIPES

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TWICE BAKED POTATO CASSEROLE RECIPE - LOADED BAKED POTAT…



Twice Baked Potato Casserole Recipe - Loaded Baked Potat… 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

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. 

BAKED GARLIC PARMESAN POTATO WEDGES RECIPE: HOW TO MAKE IT



Baked Garlic Parmesan Potato Wedges Recipe: How to Make It image

As savory as they are good for you, these baked garlic Parmesan potato wedges have a mouthwatering cheese-and-herb coating that adds a pretty golden color and just the right amount of flavor.—Linda Rock, Stratford, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 6 servings.

Number Of Ingredients 8

4 russet potatoes (about 2 pounds)
2 teaspoons canola oil
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon seasoned salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper

Steps:

  • Preheat oven to 350°. Cut each potato lengthwise in half. Cut each half into 3 wedges. In a large bowl, sprinkle potatoes with oil; toss to coat. Combine the remaining ingredients. Add to potatoes; toss to coat., Arrange potatoes in a single layer on a 15x10x1-in. baking pan coated with cooking spray. Sprinkle with any remaining coating. Bake until golden brown and tender, 45-55 minutes.

Nutrition Facts : Calories 179 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 5mg cholesterol, SodiumContent 387mg sodium, CarbohydrateContent 31g carbohydrate, FiberContent 3g fiber), ProteinContent 6g protein. Diabetic Exchanges 2 starch

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BAKED GARLIC PARMESAN POTATO WEDGES RECIPE: HOW TO MAKE IT
As savory as they are good for you, these baked garlic Parmesan potato wedges have a mouthwatering cheese-and-herb coating that adds a pretty golden color and just the right amount of flavor.—Linda Rock, Stratford, Wisconsin
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Reviews 4.9
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  • Preheat oven to 350°. Cut each potato lengthwise in half. Cut each half into 3 wedges. In a large bowl, sprinkle potatoes with oil; toss to coat. Combine the remaining ingredients. Add to potatoes; toss to coat., Arrange potatoes in a single layer on a 15x10x1-in. baking pan coated with cooking spray. Sprinkle with any remaining coating. Bake until golden brown and tender, 45-55 minutes.
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