Potatofakeout Recipes
EASY CHEDDAR FUNERAL POTATOES
Prepare these Easy Cheddar Funeral Potatoes for a savory side dish. With only 5 ingredients and 10 minutes of prep time, these easy cheddar funeral potatoes are simple to make and sure to please everyone at the table!
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Combine ingredients.
- Spoon into 2-qt. casserole sprayed with cooking spray.
- Bake 50 min. or until heated through.
Nutrition Facts : Calories 210, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 40 mg, Sodium 280 mg, Carbohydrate 14 g, Fiber 1 g, Sugar 2 g, Protein 9 g
FUNERAL POTATOES
Funeral potatoes, aka Cheesy Potato Casserole, the hot side dish that EVERYONE loves.
Provided by The Chunky Chef
Categories Side Dish
Time 55m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 F degrees. Grease a 9x13 or 3 quart baking dish and set aside.
- In a large mixing bowl, add 1/2 cup melted butter, sour cream, cream of chicken soup, salt, pepper, onion powder, garlic powder and smoked paprika. Stir well.
- Add in thawed hash brown potatoes and the cheddar cheese and stir well to combine.
- Transfer to prepared baking dish, and sprinkle with mozzarella cheese.
- In a small mixing bowl, combine 1/4 cup melted butter and cornflakes, stirring well. Spread evenly over the top of the casserole.
- Bake uncovered, 45-50 minutes, until hot and bubbly and cornflakes are golden brown.
Nutrition Facts : Calories 427 kcal, Carbohydrate 27 g, Protein 10 g, Fat 32 g, SaturatedFat 19 g, Cholesterol 85 mg, Sodium 692 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
QUICK ROASTED POTATOES - READY IN 20 MINUTES!
You can't go wrong with these quick roasted potatoes -Ready in just 20 minutes with simple cupboard ingredients, they're the perfect side dish for any meal!
Provided by Andrea Soranidis - The Petite Cook
Categories Side Dish
Number Of Ingredients 5
Steps:
- Bring a medium-sized pot of lightly salted water to a boil.
- Cut each potato into chunks (small potatoes in half, medium potatoes into 4 chunks and very large ones into 6). Skip this step if you're using baby potatoes.
- Place the potatoes into the boiling water and cook for 5-7 minutes, until they're just tender.
- Heat the oven to 200°C, 180°C fan, gas 7, and place a baking tray or a baking dish inside to heat up for a couple of minutes.
- Drain the potatoes and transfer them into the hot baking dish. Season with extra-virgin olive oil, garlic, rosemary, sea salt and black pepper, and spread out the potatoes in a nice even layer.
- Transfer the potatoes into the oven and bake for 10-15 minutes, until crispy and golden. Halfway through cooking time, remove the pan from the oven, and flip the potatoes on the other side.
- Remove the baking tray from the oven, sprinkle the potatoes with extra sea salt and pepper if you like, and let them rest for 5 more minutes before serving.
Nutrition Facts : Calories 218 kcal, Fat 17.7 g, SaturatedFat 2.5 g, Sodium 480 mg, Carbohydrate 14.6 g, Fiber 2.9 g, Protein 3 g, ServingSize 1 serving
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- Potato Soup – I don’t care if it’s cold or warm out, potato soup will always be one of my favorite kinds of soups, and one of my kids favorites too.
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- Cut potatoes into 3/4 to 1 inch thick slices, discarding ends. Toss potatoes in butter mixture. Arrange in a single layer on prepared baking sheet.
- Roast potatoes for 15 minutes. Remove from oven and flip potatoes over. Return to oven and roast for an additional 15 minutes.
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