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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 (177°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.