LOADED POTATO AND CHEESE STICKS RECIPE BY TASTY
Here's what you need: russet potatoes, sour cream, green onion, bacon, salt, pepper, cheddar cheese, oil, salt, flour, egg, panko breadcrumb
Provided by Hitomi Aihara
Categories Appetizers
Yield 24 sticks
Number Of Ingredients 12
Steps:
- In a large bowl, combine cooked potatoes, sour cream, green onions, bacon, salt, and pepper.
- Mash the ingredients together until most of the potatoes are mashed. (Some chunks are good!)
- Cut cheese into ¼-inch (6 ½ mm) strips. Take a spoonful of potatoes and make a ball.
- Place the cheese strip in the middle and wrap the potato around the cheese until it is evenly covered.
- Dredge the sticks in flour, egg, and panko.
- Option 1 - If you're going to bake, Preheat oven to 400°F (200°C).
- Option 1 - To Bake: Transfer dredged sticks onto baking sheet and drizzle olive oil and salt. Option 2 - Fry in oil that is heated at 350°F (180°C) for 3 minutes or until golden brown.
- Option 1 - Bake for 15 minutes or until cheese is completely melted in the middle and the outside is a light golden brown.
- Option 2 - Transfer from oil to drying rack and season with salt.
- Let it cool for a few minutes as they will be HOT.
- Enjoy!
Nutrition Facts : Calories 65 calories, Carbohydrate 7 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, Sugar 0 grams
CREAMY POTATO STICKS
This homey potato side dish harks back to my ranch kitchen in Montana, where my husband and I raised four sons and a daughter. Hearty eaters, they always spooned up big servings of this casserole. Cutting the potatoes into sticks is a nice change. -Marie Hoyer, Hodgenville, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine flour and salt; gradually whisk in milk until smooth. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; whisk in soup and cheese until smooth. Set aside. , Cut potatoes into 4x1/2x1/2-in. sticks; place in a greased 13x9-in. baking dish. Sprinkle with onion. Top with cheese sauce. Bake, uncovered, at 350° for 55-60 minutes or until potatoes are tender. Sprinkle with paprika.
Nutrition Facts :
CRISPY POTATO STACKS
Despite its elegance, this delicious side dish is simple and quick to prepare. With its crispy edges, herby butter, and easy portioning, this will surely become your new autumn staple.
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Lightly spray a 12-cup muffin tin with cooking spray and set aside.
- Melt the butter in a microwave or small saucepan over medium-low heat. Set aside.
- Slice the russets and sweet potatoes 1/16-inch thick using a mandoline and place in a bowl. Toss the potato slices with the butter, herbs, garlic, 1 1/2 teaspoons salt and a few grinds of pepper until the potatoes are evenly coated. Layer the potatoes evenly in the prepared muffin tin, stacking them one on top of the other until they are about 1 inch above the top of each muffin cup. Bake until the edges of the potatoes are golden and crispy, about 25 minutes.
- Let cool 5 minutes, then run a small offset spatula or butter knife around the edge of each stack to help them release. Transfer to a serving platter, sprinkle with Parmesan and serve immediately.
BAKED POTATO STICKS
Here's a great way to fix potatoes! Kids go crazy for them! I sometimes fix my hubby and I one large potato to share. Great thing is, I only eat 1 or 2 and leave the rest for him; that way I don't have as many fat calories. This recipe is from Chef Tom. I sometimes use bacon grease rather than the butter. Sooo good!
Provided by FLUFFSTER
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F. Scrub and quarter potatoes. Melt butter in a 9- by 12-inch ovenproof baking dish in oven.
- Place potato quarters in dish and turn to coat with melted butter; arrange potatoes cut side down and sprinkle with salt and pepper. Bake until tender when pierced with a sharp knife (30 to 35 minutes).
Nutrition Facts : Calories 271.9, Fat 17.4, SaturatedFat 11, Cholesterol 45.8, Sodium 709.6, Carbohydrate 27.6, Fiber 2.5, Sugar 1.2, Protein 2.8
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