Time 1h5m Yield 24 servings. Number Of Ingredients 10 Steps:
In a very large bowl, combine potatoes and bacon. In another large bowl, combine the remaining ingredients; add to potato mixture and gently toss to coat. , Transfer to a greased 4-1/2-qt. baking dish. Bake, uncovered, at 325° for 50-60 minutes or until bubbly and lightly browned.
Time 1h35m Yield 8 servings Number Of Ingredients 8 Steps:
Preheat the oven to 425 degrees F and spray a 3-quart casserole dish with nonstick spray. Set aside. Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings. Put the potatoes into the prepared casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the potatoes are soft and begin to brown, about 45 minutes. Meanwhile, mix together the cream cheese and 1 cup Cheddar in a bowl until well combined. Dollop over the potatoes, then sprinkle with the remaining cup Cheddar and bake until the cheese is melted and bubbly and the potatoes are completely cooked through when poked with a knife, 13 to 15 minutes. Dollop the sour cream evenly over the casserole and sprinkle with the scallions and bacon pieces.
Time 2h5m Yield 6 servings Number Of Ingredients 9 Steps:
Preheat the oven to 375 degrees F. Grease a large casserole dish with some butter. In a saucepan, melt the butter over medium-high heat. Whisk in the flour to form a smooth paste. While whisking, slowly add the milk in a steady stream to form a smooth sauce. Bring the sauce to a simmer, whisking to prevent the formation of any lumps (be sure to get into the corners of the pan so nothing burns). Season with salt and pepper. Add the nutmeg and cheese, whisking until thick and smooth. Whisk in the pureed chipotles. Put the potatoes in a large bowl and season with salt and pepper. Pour in the cheese sauce and toss to thoroughly coat the potatoes. Evenly arrange the potatoes in the greased casserole dish, sprinkle with the bread crumbs, and cover tightly with aluminum foil. Bake until the potatoes are easily pierced with a knife, about 1 hour. Uncover and bake until the top is golden brown and crisp, about 15 minutes. Remove from the oven and let sit for 10 minutes before serving.
Time 45m Yield 6-8 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees. Spray a 13 x 9 x 2 inch baking dish with nonstick pan coating or grease lightly with solid shortening. Cut baked potatoes into 1 inch cubes. Place half in a prepared baking dish; sprinkle half of the salt, pepper and bacon. Top with half of the sour cream & cheese. Repeat layers. Bake, uncovered, at 350 degrees for 20 minutes or until cheese is melted (It usually takes 30 minutes for me. Also, you can cover with foil if the cheese starts to brown too quickly). Sprinkle with chopped green onions to garnish.
Time 1h20m Yield 10 Number Of Ingredients 12 Steps:
Preheat oven to 500 degrees F (260 degrees C). Spray a 9x13-inch baking dish with cooking spray. Heat hot pepper sauce, olive oil, garlic powder, black pepper, paprika, and salt in a large skillet over low heat, stirring until thoroughly combined. Turn off heat. Toss potatoes in batches with the hot pepper sauce mixture to coat and use a slotted spoon to transfer potatoes to the prepared baking dish. Leave remaining sauce in skillet. Mix chicken into remaining sauce and allow to marinate while potatoes roast. Bake potatoes until tender inside and crisp and brown outside, 45 to 50 minutes, stirring every 10 to 15 minutes. Reduce oven heat to 400 degrees F (205 degrees C). Spread chicken cubes over roasted potatoes. Sprinkle Mexican cheese blend, cooked bacon, and green onions over chicken. Return to oven and bake until chicken is cooked through and the cheese topping is bubbling, about 15 minutes. Bake in oven until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.
Time 30m Yield 2 servings. Number Of Ingredients 6 Steps:
In a small skillet, saute potatoes in oil until lightly browned. Remove from the heat; stir in 1/3 cup cheese, bacon, mayonnaise and mustard., Transfer to an ungreased 3-cup baking dish. Bake, uncovered, at 375° for 15-20 minutes or until cheese is melted. Sprinkle with remaining cheese.
Time 1h45m Yield 45 Number Of Ingredients 10 Steps:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, and cut into cubes. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble. Preheat oven to 325 degrees F (160 degrees C). Lightly grease an 8-quart baking dish. Combine potatoes and bacon in a large bowl. Mix Cheddar cheese, cheese sauce, sour cream, mayonnaise, onions, chives, salt, and pepper in a bowl. Stir cheese mixture into potatoes; transfer to baking dish and cover with aluminum foil. Bake in preheated for 50 minutes; remove foil and continue baking until cheese is bubbly and lightly browned, about 10 minutes.
Time P3DT15m Yield 4-6 serving(s) Number Of Ingredients 16 Steps:
Soften onions, carrots and celery in hot oil for a few minutes in an ovenproof casserole dish. Drain liquid from all the beans and mix half of this with the passata molasses, mustard, worcestershire sauce and spice. Add beans to the vegetable mixture with bay leaves and liquid mixture. Cover with foil and lid and cook for 2 hours at 180C/350F/gas4. Skewer potatoes and bake for the last 40 - 45 minutes, unstil soft when lightly squeezed. Split potatoes, stir parsley into beans and spoon over potatoes. Top with grated cheese and serve with crisp green salad.
