Prepare
instant
potatoes
for
6 according to package directions, except omit butter.
Add Philadelphia cream cheese and beat
well.
Stir
in
the beaten egg, onion and parsley. Transfer
to
a
greased baking dish.
Dot top with butter and sprinkle with paprika.
Bake for 30 minutes at 400\u00b0.
Using a large saucepan, brown onion in butter.
Add potatoes, carrots, green peppers, sausage, water, salt and pepper. Cook on low, for about 45 minutes or until the potatoes are creamy.
Add milk and cook until heated through and then add instant potato flakes. If you want a creamy potato soup add a 1/2 cup potato flakes, or if you want your soup thick like stew add 1 cup of potato flakes.
Let soup sit for approximately 5 minutes in order to thicken and then serve.
In a mixing bowl, beat together both soups, cream cheese, sour cream, green pepper, onion and all seasonings.
Fold in potatoes. Spoon into buttered 13 x 9-inch baking dish and sprinkle with sesame seed and paprika.
Bake, uncovered, in 300\u00b0 oven for 2 hours.
Grease a 1-quart casserole.
Prepare mashed potatoes as directed, except omit butter and milk.
In a small bowl, blend cream cheese, milk, butter, egg and onion on low speed. Stir in potato mixture. Stir in grated cheese.
Pour into prepared casserole. Bake at 350\u00b0 for 45 minutes.
Preheat the oven to 350\u00b0F
Place the sliced potatoes in a bowl of cold water to prevent them from browning. Rinse, then pat dry with kitchen paper.
Place the cream, milk and garlic in a large saucepan and bring to a gentle simmer.
Add the potatoes, cover and simmer for 10 mins until just tender. Season well.
Transfer to a buttered, ovenproof dish and sprinkle over the cheese.
Bake for 25 mins until golden.
Serve with a leafy green salad.
nd/or (steak seasoning).
Bake the steaks for 1 hour
about 7 minutes.
Add potato cubes and cayenne pepper; sprinkle
Heat oven to 400\u00b0F.
Wisk together the salad dressing, chicken broth, honey and rosemary.
Place the chicken, potatoes and garlic cloves in a 13x9-inch baking dish; drizzle with dressing mixture.
Add lemons wedges.
Bake 45 to 50 minute or until chicken is done (165\u00b0F) and potatoes are tender. Serve lemons as a garnish for the chicken and potatoes.
Beat
together\tthe
cream
cheese,
soups, sour cream, pepper and
onion
and
all seasonings.
Fold into hash brown potatoes. Spoon
into
a buttered 9 x 13-inch baking dish and sprinkle
with sesame seed and paprika.
Can be frozen at this stage,
but
thaw before
baking.
Bake, uncovered, in a 350\u00b0 oven for 1 hour or until bubbly, but not dry.
Cook potatoes in boiling water for 15 to 20 minutes until tender.
Drain and mash.
Spread potatoes evenly in a lightly greased 10 x 6 x 2-inch baking dish.
Top with sour cream. Sprinkle with bacon and green onions.
Top with cheese.
Bake at 300\u00b0 for 30 minutes.
Yields 6 servings.
Prepare potatoes using package directions, omitting butter. Add cheese; beat well.
Stir in egg, onion and parsley; blend well.
Turn into well-greased 1-quart baking dish.
Dot with butter.
Dash with paprika.
Bake in 400\u00b0 oven for 30 minutes. Serves 6.
Heat oven to 350\u00b0.
Lightly grease 13 x 9-inch (3-quart) baking dish.
In small saucepan, heat half and half, margarine and salt until hot.
Do not boil.
Arrange potatoes evenly in greased pan, pour hot mixture over potatoes.
Sprinkle with cheese.
Bake at 350\u00b0 for 45 to 50 minutes or until light golden brown.
Yields 10 (1/2-cup) servings.
Prepare potatoes according to directions on package, omitting butter.
Add cream cheese and butter, stirring until combined. Stir in egg, green onions and parsley.
Spoon potatoes into a greased baking dish.
Sprinkle with paprika.
Bake at 400\u00b0 for 25 minutes or until thoroughly heated. Yields 4 servings.
Spread potatoes evenly in lightly greased 10 x 6 x 2-inch baking dish. Top with sour cream; sprinkle with bacon and onions. Top with cheese. Bake at 300\u00b0 for 30 minutes. Serve hot. Serves 6.
Preheat oven to 350\u00b0. In a small pot, heat the soup, butter or margarine and sour cream over low heat. Combine potatoes, green onion and 1 c. cheese into a large mixing bowl. Mix in the heated soup mixture. Season with salt and pepper. Pour into a 9x13 inch dish. Sprinkle 1 c. of cheese over the top of the casserole. Bake 30 to 45 minutes. Serve warm.
Peel and slice potatoes.
Place potatoes and onion in baking dish.
Dot with margarine.
Sprinkle with salt, pepper, cheese, parsley and Worcestershire sauce.
Add broth.
Cover and bake at 350\u00b0 for about 30 minutes or until potatoes are tender.
Makes 6 servings.
Combine all ingredients; beat until smooth and creamy.
Bake at 350\u00b0 for 20 minutes.
Yields 1 serving.
In large saucepan, combine cream, butter and salt. Cook and stir over medium heat until butter is melted. Place potatoes in a greased 9 x 13 x 2 baking dish. Pour cream over potatoes. Sprinkle with Parmesan cheese. Bake, uncovered, at 350\u00b0 for 45 to 55 minutes or until potatoes are tender and top is golden brown. Sprinkle with parsley, if desired. Yields 12 servings.
Cook potatoes in jackets until tender; peel and shred. Combine shredded potatoes with sour cream, onions, 3/4 cup cheese, salt and pepper.
Turn mixture into buttered 1 1/2-quart baking dish.
Sprinkle with remaining cheese and paprika.
Bake, uncovered, at 350\u00b0 for 30 to 40 minutes.
Makes 4 to 6 servings.
Preheat your over to 300\u00b0F In a flat bottomed baking dish spread out the mashed potatoes to cover the bottom of the dish. Top these with the sour cream. Sprinkle over the crumbled bacon and the green onion, then top with the shredded Cheddar cheese. Bake for 30 minutes or so.