Four-Cheese Potato Bake
Prep Time: 25 Minutes Start to Finish: 50 Minutes 6 servings
- 1 bag (28 oz) frozen potatoes O’Brien with onions and peppers
- ⅓ cup vegetable oil
- 1 cup shredded Cheddar cheese (4 oz)
- 1 cup shredded Gruyère cheese (4 oz)
- ⅔ cup crumbled blue cheese
- 1 container (8 oz) chives-and-onion cream cheese spread
- 5 slices bacon, crisply cooked, crumbled
- ½ teaspoon pepper
- ¼ teaspoon salt
- 2 medium green onions, sliced
1 Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish or 2-quart casserole with cooking spray.
2 Cook potatoes as directed on package, using oil. Meanwhile, in medium bowl, mix shredded cheeses, blue cheese, cream cheese spread, bacon, pepper and salt.
3 Spread cooked potatoes in baking dish. Spoon cheese mixture in dollops over potatoes (potatoes do not have to be completely covered).
4 Bake uncovered 20 to 25 minutes or until cheeses are melted and bubbly. Top with onions.
1 Serving: Calories 380; Total Fat 27g (Saturated Fat 12g, Trans Fat 0g); Cholesterol 0mg; Sodium 610mg; Total Carbohydrate 20g (Dietary Fiber 2g); Protein 16g Exchanges: 1½ Starch, 2 High-Fat Meat, 2 Fat Carbohydrate Choices: 1½
Kitchen Secrets To add some heat to these potatoes, substitute spicy jalapeño or smoky chipotle cream cheese spread for the chives-and-onion flavor.
