19
ENGLISH
Loaded Baked Potato Casserole
3 strips bacon
4 ounces (115 g)
extra sharp Cheddar
cheese, chilled
4 ounces (115 g)
smoked sharp
Cheddar cheese,
chilled
1 ounce (30 g)
Parmesan cheese,
room temperature
2
1
⁄
2
quarts (2.4 L) water
2 teaspoons (10 mL)
salt, divided
2 pounds (905 g)
russet potatoes
1
⁄
4
cup (60 mL) loosely
packed fresh parsley
leaves
6 green onions, cut
into 1-inch (2.5 cm)
pieces
1 container (16 oz.
[455 g]) sour cream
2 tablespoons (30 mL)
all-purpose flour
1
⁄
2
teaspoon (2 mL)
coarsely ground
black pepper
1 slice (3-in. [7.5 cm]
long) French bread
1 tablespoon (15 mL)
butter or margarine,
softened
In 12-inch (30.5 cm) skillet over medium heat, cook
bacon until crisp. Remove bacon, reserving 2 tablespoons
(30 mL) drippings; drain bacon on paper towels, crumble,
and set aside.
Position 4 mm shredding disc in work bowl. Add Cheddar
cheeses and Parmesan cheese in batches, cutting to fit
feed tube if necessary. Process to shred. Remove and set
aside.
In Dutch oven over high heat, add water and
1
1
⁄
2
teaspoons (7 mL) salt; bring to boil. Meanwhile,
position 4 mm shredding disc in work bowl. Add
potatoes in batches, cutting to fit feed tube if necessary.
Process to shred. If desired, rinse potatoes and drain well.
When water boils, add potatoes; return to a boil. Cook 1
minute, or until crisp-tender. Drain well.
Exchange shredding disc for multipurpose blade in work
bowl. With processor running, add parsley and onions
through the feed tube. Process until chopped, 2 to 3
seconds. Remove and set aside.
In large mixing bowl, combine sour cream, flour, pepper,
remaining
1
⁄
2
teaspoon (2 mL) salt, and reserved bacon
drippings; mix well. Add potatoes, shredded cheeses,
onion mixture, and reserved bacon; toss gently to mix
well. Spread into greased 2
1
⁄
2
-quart (2.4 L) baking dish.
Split French bread lengthwise. Butter cut sides; place cut
sides together. Cut into 1-inch (2.5 cm) pieces. Position
multipurpose blade in work bowl. Add buttered bread.
Process until fine crumbs form, 10 to 12 seconds. Sprinkle
crumb mixture over potatoes. Bake at 350°F (180°C) for
45 to 60 minutes, or until golden brown and edges are
bubbly.
Yield: 12 servings (about
3
⁄
4
cup [175 mL] per serving).
Per Serving: About 290 cal, 9 g pro, 20 g carb,
19 g total fat, 12 g sat fat, 45 mg chol, 520 mg sod.
