Mix hash browns, ham, 1/2 cup cheese and onion.
In another bowl, combine sour cream, soups and pepper.
Add to potato mix. Mix well.
Put in a 3 quart greased baking dish.
Sprinkle with remaining cheese.
Bake at 350\u00b0 for approximately an hour or until potatoes are tender.
Combine soup, sour cream and hot pepper sauce.
Add potatoes and onions.
Toss to coat.
Put into a 12 x 8-inch baking dish, arranging potato mixture. Sprinkle with cheese.
Bake at 375\u00b0 for 50 minutes.
In a large saucepan, combine the broth, milk, butter, salt and pepper; bring to a boil.
Remove from the heat; stir in potato flakes.
Let stand for 30 seconds; fluff with a fork.
Transfer to a greased 1 quart baking dish.
Top with the three cheese.
Bake, uncovered, at 350 degrees for 20 minutes or until cheese is melted.
Sprinkle with chives.
Combine soup, sour cream and spices in large bowl.
Add potatoes and onion; toss to coat well.
In a 9 x 9-inch baking dish sprayed with Pam, spoon potato mixture in an even layer. Sprinkle with Parmesan cheese.
Bake at 350\u00b0 for 50 minutes or until potatoes are tender.
Garnish with basil, if desired.
Stir in 1 cup cheese and mustard.
Cook, stirring
easoning.
Finally top with cheese.
Bake for 25 to 30
Preheat oven to 220\u00b0C.
Boil potatoes. Cut leeks into 1 cm slices. Melt 1/2 of the butter in a pan and cook leeks for about 10 minutes.
Drain and mash potatoes with the other 1/2 of butter, the egg and 3/4 of the cheese.
Season to taste, stir in the leeks and turn into a large ovenproof dish.
Top with remaining cheese and bake for about 10 minutes, until golden. Will take longer if you have prepared the dish in advance.
Deep fry skins for about 45 seconds. Sprinkle with cheese and place under broiler just long enough for cheese to melt.
Sprinkle with crumbled bacon, green onions and sour cream
Serve along with soup.
Bake potato until done.
Cool.
Cut in half lengthwise.
Scoop out potato being careful not to tear skin.
Saute celery, onion and green pepper in margarine.
Mash potato with fork and stir in remaining ingredients except cheese.
Divide mixture into each shell.
Bake on cookie sheet 10 minutes at 350\u00b0.
Remove from oven and sprinkle with cheese.
Bake 5 minutes more until cheese melts. Makes 2 servings 283 calories; 9 grams fat; 24 mg. cholesterol per serving.
Bake potatoes; let cool for about 1 hour.
Cut each potato in
PREHEAT oven to 375\u00b0F Mix sour cream, cheese, soup and onions in large bowl. Add potatoes; mix well.
SPOON into greased 13x9-inch baking dish.
BAKE 45 minutes.
Toss crumbs with butter; sprinkle over potato mixture. Bake an additional 15 minutes
Variation Southwest Style Easy Potato Bake
Prepare as directed, using KRAFT Mexican Style Shredded Cheese, adding 1 can (4 oz.) undrained chopped green chilies to the potato mixture and substituting 1 cup crushed tortilla chips for the crushed corn flakes.
rizzle the mixture over the potato salad and stir in lightly
oo fine though.
Layer potato into a oven proof dish
Preheat oven to 350\u00b0.
Combine mashed potatoes, sour cream, milk and garlic powder in large bowl; mix well.
Spoon half the mixture into 2-quart baking dish.
Sprinkle with 2/3 cup French fried onions and 1/2 cup cheese.
Top with remaining potato mixture.
Bake 30 minutes until hot.
Top with remaining potato mixture.
Bake 30 minutes until hot.
Top with remaining onions and cheese.
Bake 5 minutes until onions are golden.
thick layer of grated cheese.
Crush one clove of
Stir soup mix well and add 3 tablespoons to beef, milk, crumbs and 1/2 teaspoon of salt.
Mix lightly but thoroughly and spread evenly in a shallow 2-quart baking dish.
Mix remaining soup and salt with potato and parsley, if desired.
Arrange evenly on meat mixture.
Cover with lid or foil and bake in moderate oven (350\u00b0) for 1 hour.
Uncover and sprinkle with cheese.
Bake 15 minutes longer and sprinkle with paprika.
Makes 6 servings.
Mix mashed potatoes, sour cream, milk and garlic powder.
Spoon 1/2 of mixture into a 2 quart casserole.
Sprinkle with 2/3 c. onions and 1/2 c. cheese.
Top with remaining potato mixture.
Bake at 350\u00b0 for 30 minutes or until hot.
Top with remaining onions and cheese.
Bake 5 minutes until onions are golden.
Makes 6 servings.
Heat oven to 400\u00b0.
Pour potato slices into ungreased 2-quart casserole.
Sprinkle with contents of seasoning mix envelope and turkey.
In a medium saucepan, bring water to a boil.
Stir in carrots, peas, milk and margarine; return to a boil.
Pour over potatoes; stir.
Bake, uncovered, at 400\u00b0 for 35 to 40 minutes or until potatoes are tender.
Sprinkle with cheese.
Bake an additional 3 minutes or until cheese is melted.
Makes 4 to 6 servings.
Butter 9 x 12-inch dish.
Combine all ingredients (except cheese) and pour into pan.
Bake at 300\u00b0 for 1 1/2 hours.
Top with cheese.
Bake to melt.
In large bowl, combine soup, sour cream and pepper sauce.
Add potatoes and onions.
Toss to coat well.
Use a 12 x 8-inch baking dish or 2-quart casserole.
Spoon potato mixture in dish. Sprinkle with cheese.
Bake at 375\u00b0 until potatoes are fork-tender.
Garnish and serve.