I like to fix a batch of these cheesy slow-cooker potatoes for potlucks and other big gatherings. Frozen hash browns, canned soup and flavored cream cheese make this wildly popular dish quick to put together.
—Julianne Henson, Streamwood, IL
Prep: 5 min. • Cook: 31/2 hours Makes: 14 servings
1 pkg. (32 oz.) frozen cubed hash brown potatoes
1 can (103/4 oz.) condensed cream of potato soup, undiluted
2 cups shredded Colby-Monterey Jack cheese
1 cup sour cream
1/4 tsp. pepper
1/8 tsp. salt
1 carton (8 oz.) spreadable chive and onion cream cheese
1. Place the potatoes in a lightly greased 4-qt. slow cooker. In a large bowl, combine the soup, cheese, sour cream, pepper and salt. Pour over the potatoes and mix well.
2. Cover and cook on low for 31/2 to 4 hours or until potatoes are tender. Stir in cream cheese.
3/4 cup: 214 cal., 13g fat (9g sat. fat), 42mg chol., 387mg sod., 17g carb. (2g sugars, 2g fiber), 6g pro.