Bacon, Cheese & Potato Chowder

3 cups fat-free milk

1 can (10-3/4 oz.) condensed cream of potato soup

2 cups frozen Southern-style hash browns

1 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese

2 slices OSCAR MAYER Bacon, cooked, crumbled

2 green onions, thinly sliced

MIX milk and soup in large saucepan. Stir in hash browns. Bring to boil on high heat, stirring occasionally; simmer on medium-low 10 min., stirring frequently.

SERVE topped with cheese, bacon and onions.

Tips:

Special Extra

Sprinkle with freshly ground black pepper just before serving.

Special Extra

Serve each bowl with a crusty whole grain roll or bread.

Sour Cream Mashed Potatoes

9 large potatoes
6 oz. cream cheese
1 cup sour cream
1 tsp. salt
2 tsp. onion salt
1/4 tsp. pepper
2 tbsp. butter

Mash potatoes & add the above ingredients. Put in a greased 2 qt. baking dish & top w/butter. Bake at 350F for 30-45 minutes. Can be refrigerated & baked the next day, just up baking time to 1 hour.

Cheesy Baked Hashbrowns

I got this recipe from a local restaurant I worked at in HS. It's very similar to Cracker Barrels Hashbrown Casserole.

1 bag frozen shredded potato hashbrowns (or you can shred your own potatoes, obviously)
1 cup sour cream
1 can cream of chicken soup (though I've substituted cream of mushroom & cream of broccoli w/much success)
2 cups shredded cheddar cheese
salt & pepper to taste
1/2 onion, finely chopped
Rice Krispies cereal
4 tbsp. butter

Mix potatoes w/sour cream, soup, cheese, onion, salt & pepper.
Spread evenly in a greased 13x9" pan.
Top w/crushed Rice Krispies & several pats of butter.
Bake at 350F for 30-45 minutes or until top is beginning to brown & crisp.

you can easily make this ahead of time & refrigerate, just allow more time in the oven.

Baked Potato Pizza

1 can (11 oz. ) refrigerated pizza crust
6 slices provolone
2 cups cubed, unpeeled baked potato (about 1 large potato)
2 tbsp. olive oil
2 tbsp. dry ranch dressing mix (about 2/3 of the package)
8 strips crisply cooked bacon, chopped
1 cup shredded cheddar cheese
1/4 cup sliced green onion
sour cream, if desired

Heat oven to 400F. Spray 15x10" cookie sheet w/cooking spray. Unroll dough on cookie sheet; press dough into rectangle. Arrange provolone slices on dough. In med. bowl, mix potato, olive oil, ranch dressing mix. Spoon evenly over cheese. Sprinkle w/bacon & cheddar cheese. Bake 13-16 minutes or until crust is golden brown & cheese is melted. Sprinkle w/onions. Serve w/sour cream

Potato Crusted Chicken

4 boneless, skinless chicken breasts
4 tbsp. mustard
2 large baking potatoes, peeled, grated & dried
1/3 cup olive oil
1/2 tsp. white or black pepper

Heat oven to 400F. Sprinkle salt & pepper over chicken. Spread mustard over smooth side of each chicken breast. Toss potatoes with 1/2 tsp. salt & 1/2 tsp. pepper. Firmly press about 1/2 cup potatoes on top of each breast. Heat oil in skillet over med-high heat 2 minutes. Cook chicken potato side up, 3 minutes. Turn chicken w/spatula & cook 3-4 minutes until potatoes are golden. Transfer to a greased baking dish & bake 8-10 minutes until chicken is cooked through.