Preheat the oven to 350\u00b0F. Lightly spray a 12-cup muffin pan with no stick cooking spray.
Sift flour into a large bowl. Stir in sweet potato and 1 tbsp of the chives.
Mix buttermilk, butter and egg in a medium bowl. Season to taste. Add to the flour mixture. Mix lightly until just combined. Do not over-mix.
Spoon batter into muffin cups, filling 2/3 full. Press a cube of cheese into each. Sprinkle with remaining 1 tbsp chives.
Bake for 25-30 mins until a toothpick inserted into the center comes out clean. Serve muffins warm.
Cut each potato into shoestrings and place in center of foil. Top with butter, cheese and salt and pepper to taste.
Bake at 400\u00b0 for 20 minutes or until tender using 1 piece tinfoil per potato.
Potato and Cauliflower Layer -- In a
Place broth, onions, and broccoli in a pan and simmer 8-10 minutes. You should still see small chunks of broccoli floating in it.
Add milk and stir in potato flakes.
Stir in butter and cheese. Heat 2-3 more minutes. Serve with oyster crackers or saltines.
Adjust soup's consistency by adding milk to thin or potato flakes to thicken. If you want a saltier soup add a bouillon cube.
hallow bowl mix the crushed potato chips with the shredded cheese
Preheat oven to 425 degrees F.
Spray 8x8-inch glass baking dish with cooking spray. Place potato puffs and drained tomatoes in baking dish. Sprinkle evenly with taco seasoning; toss together.
Bake 25 minutes or until potatoes are golden brown and crisp, turning gently once halfway. Remove from oven; sprinkle with cheese.
Bring the first 8 ingredients to boil, reduce to simmer.
Cook until mushy, about 15 minutes.
Add the Velveeta and butter.
Heat should be low, stir until both cheese and butter are melted.
Thicken with instant potato flakes.
Thin to desired consistency with warm milk.
To make Broccoli Cheese Soup: Substitute 2 small packages chopped broccoli for potatoes.
Replace sweet basil for dill weed.
br>Arrange 1 layer of potato slices on the bottom, then
ash browns, ham, cream of potato soup, sour cream, and Cheddar
For the crust: Preheat oven to 450 degrees F.
Mix veggies and hash browns together. Gently press between paper towels to remove as much moisture as possible. In a large nine inch pie plate, toss the veggie mixture with the melted butter. Sprinkle 4 tablespoons of the cheese packet from the box of Steakhouse Hash Browns over hash brown mixture and blend. Using the bottom of a measuring cup, press mixture into the bottom and up the sides to firmly form a crust. Place rack on the lower third of the oven. Bake for 20-25 minutes until golden ...
Prick each dripping wet potato with a fork; add potatoes
owl and mix well. Transfer potato mixture into the baking dish
Preheat oven to 350 degrees F (175 degrees C). Grease a glass 9x13-inch baking pan.
Combine potatoes, cream of chicken soup, Cheddar cheese, sour cream, 1/2 cup melted butter, onion, salt, and pepper together in a bowl; spread into the prepared baking pan. Mix crushed crackers and 1/2 cup melted butter together in a bowl and sprinkle over potato mixture.
Bake in the preheated oven until bubbling and browned on top, 60 to 90 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Stir Cheddar cheese, hash brown potatoes, sour cream, cream of chicken soup, onion, and 1/2 cup melted butter together in a large bowl. Pour into prepared baking dish.
Bake in the preheated oven for 45 minutes. Stir crushed chips and 1/2 cup melted butter together in a bowl; spread over hash browns mixture. Bake until casserole is bubbling and topping is golden, about 15 minutes more.
ery much like the famous cheesy hashbrown casserole everyone seems to like
Preheat oven to 450 degrees F.
Prepare Idahoan Steakhouse Cheesy Hashbrown Potatoes, following packaging directions, replacing the 1/2 cup milk with 1/2 cup buttermilk.
In a medium size skillet, cook bacon and onion until bacon is crisp. Drain and set aside to cool slightly.
Stir in eggs, Swiss cheese, and bacon-onion mixture.
Bake uncovered for 25 minutes.
Sprinkle crunchy onion topping on top of potatoes. Let stand 5 minutes then serve.
Gease a 9 X 13 cake pan. Combine first seven ingredients in large bowl. Pour into pan and bake or refrigerate over night.
When ready to bake preheat over to 350. Combine Corn Flakes and butter and spread over top. Bake for one hour.
bsp chopped chives. Use a potato masher to mash the mixture
Cook the hashbrown potatoes according to the package directions in the oven and add seasonings and onions to taste
ach muffin compartment with the potato mixture. Make sure that the