Recipe by willow27
"This comfort food favorite has been passed down in my family. I remember getting so excited every time my grandfather would make it for us! Although I loved the way my grandfather made it, I've added a few flavorful ingredients of my own. You'll love the bacon, potatoes, sun-dried tomatoes, and bella mushrooms in a potato bake covered with melted Cheddar cheese. Even extra tasty when served with sour cream! This dish is an excellent side dish at dinner or a wonderful addition to a brunch!"
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sliced baby portobello mushrooms
1/2 (12 ounce) package
1 (12 fluid ounce) can
Idaho potatoes, shredded
chopped sun-dried tomatoes
salt and ground black pepper to taste
shredded Cheddar cheese, divided
sour cream, or to taste
This recipe is a fair amount of work if you slice all of your veggies and shred your potatoes and cheese, and you will have quite a cleanup to do. As I always do with shredded potatoes, I filled my salad spinner with water, put in the potatoes, gave them a good whirl, emptied the water, and then spun them again to get the water out. There is a typo in this recipe which says to bake for “...55 hours” (assuming that should be 55 minutes)...sent a note to AR customer service. I didn’t understand what purpose it served sprinkling on just a little more cheese at the end and then baking for another 5 minutes, so I put it all on when it first went into the oven. I baked for a total of 55 minutes, and it was just a little dry; would start checking at about 45 minutes in the future. No complaints about the taste, it was good, but it’s too much work for a weekday side dish.
* Percent Daily Values are based on a 2,000 calorie diet.
Kugeli Comfort Potato Dish
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 133
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