Cheesy Potatoes Ii Recipes

Steps:

• In a 4-qt. slow cooker, combine the first 6 ingredients. Stir in hash browns and 1-1/2 cups cheese. Cook, covered, on low until potatoes are tender, 4-5 hours, sprinkling with remaining cheese during the last 5 minutes.

Steps:

• Preheat the oven to 425 degrees F.
• Stab the potatoes with a fork or paring knife a few times on all sides. Place on a baking sheet and bake until fork-tender, 60 to 80 minutes. Let cool slightly (but keep the oven on).
• Meanwhile, melt the butter in a small skillet over medium heat. Add the garlic and shallot and cook until softened but not browned. Set aside.
• Once the fully cooked potatoes are cool enough to handle, cut them in half lengthwise. Using a spoon or melon baller, scoop out the flesh of the potatoes, leaving a 1/4-inch rim to preserve the shape of the shells.
• In a large bowl, mash the potato insides until mostly smooth. Add the butter mixture, sour cream, chives and 1 cup of Cheddar and mix together. Season with salt and pepper to taste.
• Spoon the mixture evenly into the 8 shells. Top with the remaining 1 cup cheese. Bake until the cheese is golden brown and bubbly, 25 to 30 minutes. Serve warm.

Steps:

• Melt the butter in a large pot over medium heat. Saute the onions and celery in the butter for 5 to 10 minutes, or until tender.
• Stir in the water and potatoes, bring to a boil and then simmer until the potatoes are tender. Add the cheese and stir until melted.
• In a separate small bowl, combine the flour and the milk and stir well until the flour is mostly dissolved. Pour this into the soup slowly, stirring constantly, until soup has thickened, about 5 minutes. Garnish with the parsley.

Steps:

• Preheat oven to 350.
• In a large bowl, stir together butter, soup, sour cream salt and pepper.
• stir in cheese. I add the cheese little by little so that it all gets mixed in evenly and doesn't end up all over the counter.
• stir in potatoes, again little by little.
• Place mixture into a 9x13 baking pan.
• Bake for 60 to 90 minutes or until hot all the way through and a little brown around the edges.

Steps:

• First quarter your potatoes.
• Then mix your ingredients saving your oil for the last step.
• Once all ingredients are mixed lay your mixture into your aluminum foil.
• Then drizzle your oil over the mixture and close the foil around your entire mixture.
• Cook until potatoes are soft to a fork.

Steps:

• Cut the potatoes in bite sized pieces. (You can peel if you wish, I don't).
• Place in a saucepan, and cover with water.
• Bring to a boil, and cook until potatoes are tender.
• Drain, then place back on the hot burner to evaporate any remaining moisture.
• Remove from heat, place in your lunch container, and sprinkle with pepper and cheese.
• Let cool to room temp before closing lid and packing in your lunchbox.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the hashbrowns, soup and sour cream. Mix well and pour into 4 quart casserole dish.
• Top with cubed cheese and butter; bake for 30 minutes or until all cheese is melted and hot.

Steps:

• Mix together all ingredients except onions.
• Mix together well and put into a casserole dish.
• Cook on 350 until top is brown and bubbly.
• Now put the onions on top and some more cheddar cheese if desired and cook only a few moments longer.
• The onions will burn if they are in too long.

Steps:

• Scrub unpeeled potatoes and bake at 400° for 40 minutes or until slightly firm. Cool overnight or few hours in fridge. Peel and grate potatoes., In a large pan, heat butter and 2 cups cheese over low heat, stirring constantly, until cheese is barely melted. Remove from heat. Stir in sour cream, green onions, chilies, bacon, salt and pepper., Fold mixture into potatoes. Pour into lightly greased 2 1/2-qt. casserole; sprinkle with remaining cheese and paprika. Bake at 350° for 30-40 minutes until lightly browned.