RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5750
| View Recipe |
|
|
| Recipe Name: |
Loaded Potato Casserole - Copy - Copy |
| Source: |
Unknown |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
|
| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Potato |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
45.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
25.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
$0.84
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
No |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
1 to taste salt and pepper
|
Directions:
Place potatoes in saucepan, and cover with salted water. Bring to a boil over med-high heat. Cook until tender, then drain well.
Preheat oven to 375 degrees.
Transfer potatoes back to the saucepan. Masher with a potato masher until almost smooth. Add cream cheese, sour cream, butter, milk, salt and pepper. Continue mashing until smooth. Stir in 1 cup of the cheese and half the bacon. Spoon mixture evenly into a lightly oiled 3-quart casserole dish. Use a spatula or fork to make an irregular surface.
Bake for 20 minutes. Top with remaining cheese, bacon and green onions. Bake for 5 more minutes to melt cheese. Serve immediately. |
|
|
|
| Nutrition per Serving: |
| Calories: |
1061 |
Total Carbs: |
32.0 |
Net Carbs: |
7.2 |
| Cholesterol: |
0.1 |
Fat: |
2.1 |
Protein: |
22.83 |
| Fiber: |
24.84 |
Sodium: |
19.08 |
|
|
|
