Shredded Baked Potatoes Recipes

SHREDDED BAKED POTATOES

Steps:

• 1. Combine all ingredients except cracker crumbs; spoon into a lightly greased 13x9x2\" baking dish.
• 2. Sprinkle cracker crumbs evenly over top of potato mixture.
• 3. Bake at 350 for 40 minutes.

SHREDDED POTATO CASSEROLE

Steps:

• In a large bowl, combine the soup, sour cream, milk, cheddar cheese and 1/4 cup butter. Stir in the hash browns. Transfer to a greased 13x9-in. baking dish. , In a small bowl, combine the cornflake crumbs, Parmesan cheese and remaining butter; sprinkle over top. Bake, uncovered, at 325° for 45-50 minutes or until heated through.

SHREDDED POTATOES

Steps:

• Preheat oven to 350.
• Combine all ingredients except the hash browns in a large bowl. Place hash browns in a greased 2quart baking dish. Add mixture to the hash browns & stir until well mixed.
• Topping - Mix together cornflakes/chips and 1/2 margarine together and sprinkle over casserole.
• Bake uncovered for 1 hour.

TWICE BAKED POTATOES

Steps:

• Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with a fork to allow steam to escape while potatoes bake.
• Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a fork.
• When potatoes are cool enough to handle, cut lengthwise in half; scoop out inside, leaving a thin shell. In medium bowl, mash potatoes with potato masher or electric mixer on low speed until no lumps remain. Add milk in small amounts, beating after each addition with potato masher or electric mixer on low speed (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
• Add butter, salt and pepper; beat vigorously until potatoes are light and fluffy. Stir in cheese and chives. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet.
• Increase oven temperature to 400°F. Bake about 20 minutes or until hot.

SHREDDED POTATO CAKES

Steps:

• Place hash browns in a strainer and rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl. Add onion, parsley, milk, eggs, flour and salt; mix well. In a skillet over medium heat, heat 1/4 in. of oil. Drop batter by 1/4 cupfuls into hot oil. Fry until golden brown on both sides. Drain on paper towels.