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FOOD PROCESSOR RECIPES
6 strips bacon
8 ounces extra sharp Cheddar
cheese, chilled
6 ounces smoked sharp
Cheddar cheese, chilled
2 ounces Parmesan cheese,
room temperature
2
1
⁄2
quarts water
2
1
⁄
4 teaspoons salt, divided
3 pounds russet potatoes
1
⁄3 cup loosely packed fresh
parsley leaves
8 green onions, cut into
1-inch pieces
3 cups sour cream
3 tablespoons all-purpose flour
3
⁄4 teaspoon cracked
black pepper
2
⁄3 cup milk
1 slice (3 in.) French bread
1 tablespoon butter or
margarine, softened
In 12-inch skillet over medium heat, cook bacon until crisp. Remove bacon, reserving
3 tablespoons drippings; drain bacon on paper towels, crumble, and set aside.
Position chef’s bowl and 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. Set aside.
In Dutch oven over high heat, add water and 1
1
⁄2
teaspoons 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 mini work bowl and mini blade in work bowl. With processor
running, add parsley and onions through small feed tube. Process until chopped, 2 to 3
seconds. Set aside.
In large mixing bowl, combine sour cream, flour, remaining
3
⁄
4 teaspoon salt, pepper, milk,
and reserved bacon drippings; mix well. Add potatoes, shredded cheeses, onion mixture,
and reserved bacon; toss gently to mix well. Spread into greased 13x9x2-inch baking pan.
Split French bread lengthwise. Butter cut sides; place cut sides together. Cut into 1-inch
pieces. Exchange mini bowl and mini blade for multipurpose blade in work bowl. Add
buttered bread to work bowl. Process until fine crumbs form, 5 to 8 seconds. Sprinkle
crumb mixture over potatoes. Bake at 350°F for 60 to 75 minutes, or until golden brown
and edges are bubbly.
Yield: 16 servings (
3
⁄
4 cup per serving).
Per Serving: About 330 cal, 12 g pro, 23 g carb, 22 g total fat, 12 g sat fat, 60 mg chol,
430 mg sod.
LOADED BAKED POTATO CASSEROLE