Shoe String Potatoes _pommes Pailles_ Recipes

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LOADED SHOESTRING POTATO BAKE



Loaded Shoestring Potato Bake image

Layer ranch dressing, sour cream, shoestring potatoes and more for this Loaded Shoestring Potato Casserole. Top with everyone's favorite: bacon!

Provided by My Food and Family

Categories     Home

Time 1h25m

Yield 16 servings, 1/2 cup each

Number Of Ingredients 7

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (10-1/2 oz.) reduced-sodium condensed cream of chicken soup
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup KRAFT Classic Ranch Dressing
1 pkg. (28 oz.) ORE-IDA Shoestrings
1 pkg. (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
8 slices OSCAR MAYER Bacon, cooked, crumbled

Steps:

  • Heat oven to 375ºF.
  • Mix cream cheese, soup, sour cream and dressing until blended.
  • Layer half each of the potatoes, cream cheese mixture and shredded cheese in 13x9-inch baking dish sprayed with cooking spray. Repeat layers; cover.
  • Bake 1 hour. Sprinkle with bacon; bake, uncovered, 15 min.

Nutrition Facts : Calories 270, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 50 mg, Sodium 380 mg, Carbohydrate 17 g, Fiber 2 g, Sugar 1 g, Protein 7 g

SHOE STRING POTATOES (_POMMES PAILLES_)



Shoe String Potatoes (_Pommes Pailles_) image

A mountain of skinny, crisp fries adds drama to the plate. Unlike thick-cut fries, which are traditionally fried twice (first to cook them through and then to crisp them), shoestrings are fried only once. And like potato chips, they taste great at any temperature.

Provided by Shelley Wiseman

Time 25m

Yield Makes 4 servings

Number Of Ingredients 3

About 6 cups vegetable oil for frying
2 russet (baking) potatoes (1 1/2 pounds total)
Equipment: a deep-fat thermometer; an adjustable-blade slicer fitted with 1/8-inch julienne blade

Steps:

  • Heat 2 inches oil to 375°F in a wide 5- to 7-quart heavy pot (at least 4 inches deep) over medium heat.
  • Meanwhile, peel potatoes and cut lengthwise with slicer to make 1/8-inch-thick julienne strips.
  • Fry potatoes in 5 or 6 small batches, stirring, until golden brown, about 2 minutes per batch. (Return oil to 375°F between batches.) Drain potatoes on paper towels and season with salt.

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