Potato Dishes // Six Sisters Stuff

 

CHEESY HASHBROWN POTATO CASSEROLE {FUNERAL POTATOES} RECIPE

ngredients

  • 32 ounces Frozen shredded Hashbrowns 1 bag, divided
  • 21.50 ounces cream of chicken soup 2 (10.75 ounce) cans
  • 2 cups sour cream
  • ⅓ cup onions chopped
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 2 cups shredded cheddar cheese

Topping

  • 2 cups Ritz crackers or crushed corn flakes
  • ½ cup butter melted

Instructions

  • Lightly grease a 9 x 13 inch pan with non stick cooking spray.
  • Place half of the bag of hashbrowns in the prepared pan.
  • In a medium bowl combine the soup, sour cream, onions, and salt and pepper.
  • Gently spoon half of this mixture over the hashbrowns in the pan.
  • Sprinkle 1 cup of cheese over the soup mixture.
  • Then add the remainder of the hashbrowns on top, and spoon over remaining soup mixture and the other half of cheese.
  • Crush the Ritz crackers and combine with the melted butter. Sprinkle over the top of the casserole.
  • Bake at 350 degrees for 35 to 40 minutes.

Notes

To freeze this dish, simply prepare the recipe as directed. I like to use an aluminum pan when I am making freezer meals.
  • Right before you bake it, cover with aluminum foil tightly and place in the freezer. It should be good for up to 30 days.
  • Remove it from the freezer 24 hours before you want to bake it and stick it in the fridge to thaw. Bake as directed.

Nutrition

Calories: 376 kcal · Carbohydrates: 25 g · Protein: 9 g · Fat: 27 g · Saturated Fat: 15 g · Trans Fat: 1 g · Cholesterol: 64 mg · Sodium: 725 mg · Potassium: 334 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 757 IU · Vitamin C: 7 mg · Calcium: 211 mg · Iron: 2 mg

Twice Baked Sweet Potatoes Recipe

Ingredients

  • 3 large sweet potatoes
  • 4 ounces cream cheese
  • 1 teaspoon cinnamon
  • 1 cup chopped pecans  (plain or cinnamon pecans work great)
  • 2 cups mini marshmallows

Instructions

  • Preheat oven to 350.
  • Poke sweet potatoes all around with fork, and bake on baking sheet for 60 minutes.
  • After potatoes are soft, remove from oven and slice vertically.
  • Scoop out insides of sweet potatoes, leaving about 1/4 inch of potato around the edges.
  • Place the potato insides in a bowl.
  • Combine cream cheese, cinnamon, and potato insides in a bowl until well mixed.
  • Scoop cream cheese mixture into potatoes filling the hollow inside.
  • Top with pecans and marshmallows.
  • Put potatoes back in oven for about 10 minutes until cooked through, and marshmallows are golden.
  • Serve immediately.

Notes

To make these the day before:
You could get them to the point of refilling the potato skins. Stick in the fridge and then bake later. You may need to bake a little longer to heat through since the filling will have been chilled from being in the fridge. Then top with the marshmallows and pecans for the last 10 minutes of baking.

Nutrition

Calories: 315 kcal · Carbohydrates: 41 g · Protein: 5 g · Fat: 16 g · Saturated Fat: 3 g · Cholesterol: 10 mg · Sodium: 164 mg · Potassium: 504 mg · Fiber: 5 g · Sugar: 16 g · Vitamin A: 16147 IU · Vitamin C: 3 mg · Calcium: 78 mg · Iron: 1 mg

Instant Pot Bacon Ranch Potatoes Recipe

Ingredients

  • 2 pounds potatoes yellow or red
  • 3 bacon strips
  • 2 teaspoons dried parsley
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • ⅓ cup water
  • 1 cup shredded cheddar cheese
  • ⅓ cup ranch dressing

Instructions

  • Chop potatoes into small chunks, approximately 1 inch cubes.
  • Cut the bacon (uncooked) into small pieces.
  • Press the SAUTE button on the Instant Pot and add bacon. Cook, stirring frequently, until crispy.
  • Add in potatoes, dried parsley, salt, and garlic powder.
  • Pour 1/3 cup of water into the Instant Pot.
  • Close the lid and turn the knob to SEALING. Push the MANUAL or PRESSURE COOK button. Set the timer (or arrow up) for 7 minutes.
  • When done cooking, turn the knob to VENTING (or quick release) and wait for it to un-pressurize. Carefully open the lid.
  • Add cheese and ranch dressing. Stir to combine and serve.

Nutrition

Calories: 285 kcal · Carbohydrates: 28 g · Protein: 10 g · Fat: 15 g · Saturated Fat: 6 g · Polyunsaturated Fat: 4 g · Monounsaturated Fat: 4 g · Cholesterol: 31 mg · Sodium: 821 mg · Potassium: 698 mg · Fiber: 3 g · Sugar: 2 g · Vitamin A: 197 IU · Vitamin C: 30 mg · Calcium: 160 mg · Iron: 2 mg

Chicken Cordon Bleu and Potatoes Casserole Recipe

Ingredients

  • 12 small golden potatoes
  • ¼ cup butter
  • ¼ cup flour
  • 2 cups milk
  • ½ teaspoon onion powder
  • 1 teaspoon garlic salt
  • salt and pepper to taste
  • 8 ounces cooked ham diced
  • 1 1/2 cups cooked chicken diced or shredded
  • 2 cups shredded Swiss cheese divided (could also use mozzarella or Provolone cheese)

Instructions

  • Wash and slice yellow potatoes and boil them for about 7 to 10 minutes or until fork tender.
  • In a medium sauce pan melt the butter over medium heat. Then add in the flour and stir with a whisk until well blended. Then add in milk and continue stirring with a whisk until smooth and creamy.
  • Then stir in onion powder, garlic salt, and salt and pepper.
  • Lightly grease a 9 x 9 inch square baking dish. Cover bottom of pan lightly with about 1/4 cup of the sauce. Spread half of the sliced potatoes in the bottom of the pan. Top with half of the ham and half of the chicken. Pour half of the sauce and then top with about 1/2 cup of cheese. Then repeat layers starting with potatoes, ham, chicken, sauce and 1/2 cup of cheese.
  • Bake in 375 oven for 25 to 30 minutes until heated through. Then top with remaining 1 cup of cheese and cook for a few more minutes until cheese is melted.

Notes

If your family does not prefer Swiss cheese, you can sub for mozzarella or Provolone cheese.
You can also top this with some bread crumbs and melted butter to make it more like authentic Chicken Cordon Bleu!

Nutrition

Calories: 303 kcal · Carbohydrates: 34 g · Protein: 16 g · Fat: 12 g · Saturated Fat: 6 g · Trans Fat: 1 g · Cholesterol: 52 mg · Sodium: 599 mg · Potassium: 868 mg · Fiber: 4 g · Sugar: 4 g · Vitamin A: 318 IU · Vitamin C: 38 mg · Calcium: 165 mg · Iron: 2 mg

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