Toss the quartered potatoes with the seasoning salt and olive oil.
Place in a grill basket and grill over medium-high heat for about 20 minutes, or until potatoes are soft. Toss often to prevent burning.
Once soft, mash the potatoes with a potato masher and mix in butter and milk or sour cream. Top with chopped chives or other mashed potato mix-ins of your choice.
Serve Grilled Mashed Potatoes Recipe with your favorite grilled meat and/or veggies.
Peel and slab potatoes into thick slices, uniform in size. Cook in salted water with onion that has been sliced.
Cook until tender but firm.
Drain well.
In casserole dish or pan, add half the cheese and butter.
Add potatoes, then rest of cheese and butter.
Sprinkle with parsley flakes.
Cover with foil and bake at 350\u00b0 until melted.
Stir.
Is easy to double and can add more or less of anything to suit taste.
Toss cheese with flour, salt and pepper, combine with potatoes. Place in a 2-quart casserole; add cream.
Bake uncovered 1 hour and 15 minutes until lightly browned (350\u00b0).
Makes 8 servings. Casserole may be assembled up to 24 hours before baking.
Cover and refrigerate.
One 24 ounce package of defrosted hash brown potatoes may be substituted with excellent results.
Peel and cube potatoes and place in pan. Cover with water. Chop onion and put in with potatoes. Cook over medium heat until done. Salt and pepper to taste. Stir in cheese and sour cream.
Scrub potatoes, leaving skins on.
Slice potatoes into wedges. Put in a 9 x 13-inch baking dish.
Brush potatoes with oil. Shake seasoned salt on potatoes.
Bake at 350\u00b0 for 30 minutes or so.
Test to make sure they are done.
Slice potatoes very thin.
Place half of potatoes in an oiled 2-quart casserole dish.
Add a layer of onion slices.
Sprinkle with half the dried parsley, salt and pepper.
Add 1/2 cup shredded cheese and top with half of the butter pats.
Repeat the layers.
Cover the dish and cook in microwave on High, 15 minutes or until potatoes are tender.
Preheat oven to 350\u00b0F.
Slice the potatoes very thin.
Place half of the sliced potatoes in a oiled 2 quart casserole dish.
Place half of the sliced onions on the next layer.
On top of that sprinkle half of the salt, pepper, and dried parsley.
Now place a layer of 1/2 cup of your cheddar cheese.
Repeat the last four steps (3-6) making another layer of each.
Cover the dish and bake 15 min or until potatoes are tender.
-inch baking dish, toss potatoes with oil, salt and pepper
Scrub potatoes thoroughly.
Cut potatoes into 1/4-inch thick slices.
In a 1-quart microwave safe casserole, combine potato slices and water.
Cook, covered, on 100% power (High) for 5 to 7 minutes or until tender, stirring after every 3 minutes.
Drain potato slices well.
Dollop cheese spread onto the potato slices. Cook, uncovered, on High for 30 to 60 seconds or until cheese is melted.
Gently stir the melted cheese into the potato slices. Serves 2.
In a bowl, mix sour cream and soup, then add potatoes.
Add 1/2 of cheese and mix thoroughly.
Put mixture in 13 x 9 x 2-inch pan and pour butter over potatoes.
Sprinkle remaining cheese on top and bake at 350\u00b0 for 1 hour.
Place thawed potatoes in 9 x 13-inch dish.
Mix together next 6 ingredients and pour over potatoes.
Top with Ritz crackers and drizzle with butter.
Bake, uncovered, at 350\u00b0 for 45 minutes.
nough to hold all the potatoes and vegetables with cooking spray
Place cooked, diced potatoes in large bowl.
Melt butter.
Add cheese and stir until melted.
Remove from heat and add remaining ingredients.
Mix sauce through potatoes completely.
Bake 1 to 1 1/2 hours at 275\u00b0.
Flavor improves if made the day before and dish may be frozen.
Melt butter in 9x13-inch pan.
Cut potatoes in eighths (large chunks).
Mix flour, Parmesan cheese, pepper and salt in a mixing bowl.
Coat each potato wedge in flour mixture; place in the prepared pan.
Bake at 350\u00b0 for 30 minutes, then turn potatoes.
Bake 25 minutes more, then sprinkle with shredded cheese and bake 5 minutes longer to melt cheese.
Mix in large bowl.
Pour into greased 9 1/2 x 13-inch glass baking dish.
Top with crushed corn flakes or potato chips.
Bake 1 hour at 375\u00b0.
Serves 12 to 15.
Recipe can be cut in half.
Cook potatoes until tender in salted water.
Drain.
Cool slightly.
Toss in butter and pepper.
Spoon half of the potato mixture into lightly greased 3 qt. casserole dish.
Top with layer of bacon pieces and cheese.
Repeat layers.
Bake at 350 degrees for 20 minutes or until cheese if bubbly.
Spray vegetable oil on medium glass dish. Layer potatoes, onions and spices in order.
Mix hash brown potatoes, Cheddar cheese, cream of chicken soup, sour cream, onion, milk, seasoned salt, garlic, and 1/2 cup cheese-flavored crackers in a slow cooker.
Cook on Low, stirring occasionally until cooked through, about 2 hours. Stir and top with remaining 1/2 cup cheese-flavored crackers.
Melt mayonnaise and cheese over low heat or microwave 5 minutes.
Fry bacon until very crispy.
Crumble bacon into cheese sauce.
Mix frozen or thawed potatoes with cheese mixture and bake at 350\u00b0 for 1 hour or until golden brown.
Makes 2 (13 x 9-inch) pans.
Recipe may be cut in half.
In small bowl, combine soup, milk and pepper.
In 1 1/2-quart casserole, arrange alternate layers of potatoes, onion and soup mixture, ending with soup mixture.
Dot with butter.
Cover and bake at 375\u00b0 for 1 hour.
Uncover; bake 15 minutes.
Garnish with paprika or cooked crumbled bacon.