KitchenAid 4KFP750 Instructions And Recipes Manual

KitchenAid 4KFP750 Instructions And Recipes Manual Manual pdf 37 page image

35Loaded Baked Potato Casserole3 strips bacon4 ounces (115 g) extrasharp Cheddarcheese, chilled4 ounces (115 g)smoked sharpCheddar cheese,chilled1 ounce (30 g)Parmesan cheese,room temperature21⁄2 quarts (2.4 l) water2 teaspoons (10 ml)salt, divided2 pounds (905 g)russet potatoes1⁄4 cup (60 ml) looselypacked fresh parsleyleaves6 green onions, cutinto 1-inch (2.5 cm)pieces1 container (16 oz.[455 g]) sour cream2 tablespoons (30 ml)all-purpose flour1⁄2 teaspoon (2 ml)coarsely groundblack pepper1 slice (3-in. [7.5 cm]long) French bread1 tablespoon (15 ml)butter or margarine,softenedIn 12-inch (30.5 cm) skillet over medium heat, cookbacon until crisp. Remove bacon, reserving 2tablespoons (30 ml) drippings; drain bacon onpaper towels, crumble, and set aside.Position 4 mm shredding disc in work bowl. AddCheddar cheeses and Parmesan cheese in batches,cutting to fit feed tube if necessary. Process toshred. Remove and set aside.In Dutch oven over high heat, add water and11⁄2 teaspoons (7 ml) salt; bring to boil. Meanwhile,position 4 mm shredding disc in work bowl. Addpotatoes in batches, cutting to fit feed tube ifnecessary. Process to shred. If desired, rinsepotatoes and drain well. When water boils, addpotatoes; return to a boil. Cook 1 minute, or untilcrisp-tender. Drain well.Exchange shredding disc for multipurpose blade inwork bowl. With processor running, add parsleyand onions through the feed tube. Process untilchopped, 2 to 3 seconds. Remove and set aside.In large mixing bowl, combine sour cream, flour,pepper, remaining 1⁄2 teaspoon (2 ml) salt, andreserved bacon drippings; mix well. Add potatoes,shredded cheeses, onion mixture, and reservedbacon; toss gently to mix well. Spread into greased21⁄2-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 overpotatoes. Bake at 350°F (177ºC) for 45 to 60minutes, or until golden brown and edges arebubbly.Yield: 12 servings (about 3⁄4 cup [175 ml] perserving).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.