KITCHENAID 12 CUP KFP750 - Manual (Page 37)

35
Loaded Baked Potato Casserole
3 strips bacon
4 ounces extra sharp
Cheddar cheese,
chilled
4 ounces smoked
sharp Cheddar
cheese, chilled
1 ounce Parmesan
cheese, room
temperature
2 1 ⁄
2
quarts water
2 teaspoons salt,
divided
2 pounds russet
potatoes
1 ⁄
4
cup loosely packed
fresh parsley leaves
6 green onions, cut
into 1-inch pieces
1 container (16 oz.)
sour cream
2 tablespoons
all-purpose flour
1 ⁄
2
teaspoon coarsely
ground black pepper
1 slice (3-in. long)
French bread
1 tablespoon butter or
margarine, softened
In 12-inch skillet over medium heat, cook bacon
until crisp. Remove bacon, reserving 2 tablespoons
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 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 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
baking dish.
Split French bread lengthwise. Butter cut sides;
place cut sides together. Cut into 1-inch 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 for 45 to 60 minutes, or
until golden brown and edges are bubbly.
Yield: 12 servings (about 3 ⁄
4
cup 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.