|by Patrick Mikanowski|
The potato has become so familiar to everyone today - it is the uncontested star on the menu of chefs both great and small - that we tend to forge...
Tip: Try skin potato sour cream cheese for more results.
1 - 10 of 22 for red skin potato sour cream cheese
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In large pot ... dill, scallions, celery, sour cream, mayonnaise, prosciutto and blue cheese. Pour dressing ... coat. Refrigerate 3 to 4 hours. Serves 8.
Wash and scrub ... pats and Parmesan cheese. Spread the sour cream evenly on top. ... High for 1 1/2 to 2 hours or until very hot. Stir after about 1 hour.
Coarse chop the potatoes, add to hot cheese sauce. Put into ... minutes at 350 degree. Top with paprika or wheat germ. A good dish for holidays or pot luck.
Cook potatoes in ... handle. Pull off skins, then cool ... shred potatoes into sour cream mixture. Stir gently ... browned. Serves 6 about 2-8 calories.
Grate cooled potatoes. Add rest of ingredients, except corn flakes and mix well. Place in greased 3 quart casserole dish. Sprinkle crushed corn ...
Peel and grate potatoes. Mix melted butter, sour cream and green onions. ... and 1 cup cheese. Mix well. ... degrees for 45 minutes or until golden brown.
Grate chilled potatoes. Mix with sour cream, salt, pepper, ... of the shredded cheese. Place in ... morning and kept in refrigerator until ready to bake.
Mix all ingredients ... individually) and bake without defrosting at 450 degrees for 25 minutes. (Potato mixture can also be put in Pepperidge Farm Patty Shells.)
Peel, quarter and boil potatoes until barely tender. Drain, cool and grate on large side of grater (or lightly mash). In large bowl, gently mix all ...
First bake potatoes ... thick shell. Place skins on broiler pan, ... until golden. Top with cheese, broil 1 minute. Top with sour cream and crumbled bacon.
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