Amanda’s Thanksgiving potatoes

By Amanda Carney
Online Editor

Thanksgiving is finally here, and that means one thing – it’s time for food.

Growing up, I have always helped my mom in the kitchen prepping the food and desserts. Now that I am old enough, I have taken over certain parts of the cooking. This involves a side dish and desserts. My side dish is always some sort of potatoes. Below I have listed two recipes that I love to cook and eat.
Enjoy!

Cheesy Hash Brown Casserole
4 slices Oscar Mayer Bacon, chopped
1 onion, chopped
1pkg. (30oz.) frozen shredded has browns, thawed
1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of mushroom soup
1 cup Breakstone’s Reduced Fat or Knudsen Light Sour Cream
1-1/4 cups Kraft 2% Milk Shredded Colby & Monterey Jack Cheeses, divided
Heat oven to 375 degrees F.

Cook bacon and onions in large skillet on medium-high heat 5 min. Transfer to large bowl.
Add has browns, soup, sour cream and 1 cup cheese, mix lightly. Spoon into 13×9-inch baking dish; tip with remaining cheese.
Bake 40 to 45 min.

Twice Bake Potatoes
Potatoes (however many you want to eat)
½ cup butter or margin
1/3 cup milk
½ cup dairy sour cream
Extras: salt, paper, shredded chesses, bacon bits and sour cream
Bake potatoes at 375 degrees Fahrenheit for one hour, or until soft.

Cut an oval slice off the top of the potatoes. Scoop out pulp and place into a bowl. Add butter and mash. Then add milk, sour cream, salt and pepper. Spoon mashed potatoes back into potatoes and fill with cheese, bacon bits and cheese.

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