Time 1h5m Yield 14 servings. Number Of Ingredients 8 Steps:
Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and place in a large bowl. Add the sour cream, milk, butter, salt and pepper. Beat on medium-low speed until light and fluffy. Stir in 2 cups cheese, bacon and onions., Transfer to a greased 3-qt. baking dish. Top with remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through and cheese is melted.
Time 1h Yield 12 serving(s) Number Of Ingredients 8 Steps:
Heat oven to 350°. Mix first six ingredients in mixer on medium speed until smooth and creamy. Spoon into a greased 9x13-inch pan or casserole dish and sprinkle with cheese and bacon. Cover with foil and bake for 30 minutes.
Time 50m Yield 10 Number Of Ingredients 7 Steps:
Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 4-quart saucepan, make both potatoes pouches as directed. Reserve 1 cup cheese, 3 tablespoons bacon and 1/4 cup green onions for topping. Stir cream cheese, remaining Cheddar cheese, bacon, green onions and pepper into potatoes. Spoon mixture into baking dish; sprinkle with reserved 1 cup Cheddar cheese. Bake 15 to 20 minutes or until heated through and top is slightly puffed and golden brown. Garnish with reserved crumbled bacon and green onions.
Time 55m Yield 8 Number Of Ingredients 14 Steps:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving bacon grease in skillet; crumble bacon. Melt butter in bacon grease over medium heat; cook and stir onion, celery, and garlic until tender and lightly browned, about 15 minutes. Transfer vegetables and bacon to large bowl; stir in mashed potatoes, American cheese, flour, egg, mustard, black pepper, and hot sauce. Heat vegetable oil in a clean skillet over medium heat. Drop spoonfuls of mashed potato mixture, flattening slightly, and fry patties until golden brown on both sides, 5 to 7 minutes. Serve with sour cream.
Time 40m Number Of Ingredients 8 Steps:
Preheat the oven to 375 degrees. Put the potatoes into a large pot and cover with water and 2 teaspoons of the salt. Bring to a boil then reduce to a simmer and cook for 20 minutes. Drain the potatoes and put them back into the pot with the butter and sour cream. Mash them well and add in the remaining salt and the pepper. Scoop the potatoes into a 9x13 casserole dish and top with the cheese and bacon. Cook the potatoes for 5-10 minutes covered with foil, or until the cheese is fully melted. Garnish with green onions before serving.
Time 45m Yield 8 Number Of Ingredients 7 Steps:
Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Place potatoes into a large pot of lightly salted water; bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain potatoes and return them to the pot. Mash butter into the potatoes with a potato masher or electric hand mixer until melted completely into the potatoes; add sour cream and continue to beat until combined. Crumble bacon into the potato mixture; add Cheddar cheese and chives and stir. Season potatoes with salt and pepper.
Time 55m Yield 8 servings Number Of Ingredients 6 Steps:
Preheat oven to 375 degrees. Spray 2-quart shallow baking dish with nonstick cooking spray; set aside. Cover potatoes with water in 4-quart saucepot; bring to a boil over high heat. Reduce heat to low and cook 10 minutes or until potatoes are tender; drain and mash. Stir in 1 cup cheese, Hellmann’s® or Best Foods® Real Mayonnaise, sour cream, green onions and 4 strips crumbled bacon. Turn into prepared baking dish and bake 30 minutes or until bubbling. Top with remaining 1/2 cup cheese and bacon. Bake an additional 5 minutes or until cheese is melted. Garnish, if desired, with additional chopped green onions.
Yield 12 servings Number Of Ingredients 12 Steps:
In a large bowl combine mashed potatoes, bacon, chives, parmesan cheese, garlic powder, salt, and pepper. Spray a 12-cup muffin pan with cooking spray. Divide the mashed potatoes evenly into each cup. Make a hole in the center of each mashed potato cup. Add shredded cheddar to the center of each cup. Bake mashed potato cups at 400ºF (200ºC) for 30-35 minutes or until outside is crispy and brown. Top with a dollop of sour cream, chives and bacon crumbs. Enjoy!
Time 50m Yield 15 servings. Number Of Ingredients 12 Steps:
Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off garlic bulbs. Brush with oil. Wrap each bulb in heavy-duty foil., Bake at 425° for 30-35 minutes or until softened. Cool for 10 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. In the same skillet, cook onions in reserved drippings for 2 minutes or until tender; set aside. Crumble bacon., Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and transfer to a large bowl., Mash potatoes. Squeeze softened garlic over top. Stir in the bacon, onions with drippings, sour cream, 1 cup cheese, butter, milk, salt and pepper; combine. Spoon mixture into a greased 13x9-in. baking dish; top with remaining cheese., Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted. Garnish with chives if desired.
Time 40m Yield 12 serving(s) Number Of Ingredients 9 Steps:
Beat first seven ingredients in a large bowl until smooth and creamy. Spoon mixture into lightly greased 13x9 pan. Sprinkle with bacon and cheese. Cover and bake at 350º for 30 minutes or until thoroughly heated.
