Crock Pot Comforting Cheesy Potatoes - I added a small onion and at the end French onions on top with the cheese. I also didn't use hash browns but cut peeled red potatoes up into slivers. Everyone loved it! It's a keeper!
Twice-Baked Potato Casserole with Cream Cheese, Sour Cream, Bacon, & Cheddar Cheese _ I'm making up the potato skins recipe based on what I remember eating at the Black Angus waaaaay back when I was a kid. I just remember them being crisp, greasy, cheesy, & bacony. Mmmm... I might be out of control!
Bacon-and-Egg Potato Salad. Ingredients 2 pounds small red-skinned potatoes, quartered 1 pound bacon, chopped 2 large eggs 2 tablespoons red wine vinegar 3/4 cup mayonnaise 3 tablespoons whole-grain mustard 6 scallions, finely chopped 1 medium red onion, diced 1 tablespoon sugar Kosher salt and freshly ground pepper Directions Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 15 minutes. ...
Crack potatoes 2 (16oz) containers sour cream 2 cups cheddar cheese, shredded 2 (3oz) bags real bacon bits 2 packages Ranch Dip mix 1 large bag frozen hash brown potatoes Combine first 4 ingredients, mix in hash browns. Spread into a 9x13 pan. Bake at 400 for 45-60 minutes.