Potato-Cheddar Soup

TOTAL TIME: 30 min

ingredients

• 1 28-ounce package frozen diced hash brown potatoes with onions and peppers
• 1 cup chopped miniature sweet peppers
• 3 cups fat-free half-and-half
• 1/2 teaspoon salt
• 1/2 teaspoon curry powder
• 1/8 to 1/4 teaspoon cayenne pepper
• 6 ounces cheddar cheese, shredded
• Miniature sweet peppers, sliced (optional)
• Snipped fresh Italian (flat-leaf) parsley (optional)

directions

1. In a 4-quart Dutch oven combine potatoes, sweet peppers, half-and-half, salt, curry powder, cayenne and 1/2 cup water. Bring to just boiling. Reduce heat. Simmer, covered, over medium heat for 10 minutes or until potatoes are tender, stirring occasionally. Cool slightly.

2. Carefully transfer about half of soup mixture to a blender; add 1/2 cup water and blend until nearly smooth. Return to Dutch oven; stir to combine. Cook and stir over low heat until heated through. Stir in cheese until melted.

3. Top servings with sliced sweet peppers and parsley. Makes 4 (2-cup) servings.

nutrition facts

• Calories438,
• Total Fat (g)17,
• Saturated Fat (g)11,
• Monounsaturated Fat (g)5,
• Polyunsaturated Fat (g)1,
• Cholesterol (mg)54,
• Sodium (mg)883,
• Carbohydrate (g)53,
• Total Sugar (g)10,
• Fiber (g)5,
• Protein (g)19,
• Vitamin C (DV%)90,
• Calcium (DV%)51,
• Iron (DV%)14,
• Percent Daily Values are based on a 2,000 calorie diet

Roasted Red Potatoes with Bacon & Cheese

Prep: 15 minutes | Total: 1 hour 10 min

what you need

1/2 cup KRAFT Light Ranch Dressing

1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese

1/4 cup OSCAR MAYER Real Bacon Bits

2 lb. small red potatoes (about 6), quartered

1 Tbsp. chopped fresh parsley

make it

HEAT oven to 350°F.

MIX first 3 ingredients in large bowl. Add potatoes; toss to coat.

SPOON into 13x9-inch baking dish sprayed with cooking spray; cover.

BAKE 55 min. or until potatoes are tender, uncovering after 40 min. Sprinkle with parsley.

kraft kitchens tips

SUBSTITUTE

Prepare using KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses.

SUBSTITUTE

Substitute chopped fresh rosemary for the parsley.

SUBSTITUTE

Prepare using 4 slices OSCAR MAYER Bacon, cooked and crumbled.

Ultimate Twice Baked Potatoes

Ingredients

• 4 large baking potatoes
• 8 slices bacon
• 1 cup sour cream
• 1/2 cup milk
• 4 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup shredded Cheddar cheese, divided
• 8 green onions, sliced, divided

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bake potatoes in preheated oven for 1 hour.
3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
5. Bake for another 15 minutes.

Tater Tot Casserole

Ingredients

• 1 pound ground pork breakfast sausage
• 2 cups shredded Cheddar cheese
• 2 cups milk
• 2 eggs
• 2 pounds tater tots

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and spread evenly in the bottom of a 9x13 inch pan. Spread cheese over sausage.
3. In large bowl, beat together milk and eggs. Pour over cheese. (May be refrigerated overnight at this point).Top with tater tots.
4. Bake in preheated oven for 35 to 45 minutes. Cool for 5 to 10 minutes before serving.

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