Four-Cheese Potato Bake
Ingredients
- 1 bag 28 oz frozen potatoes O’Brien with onions and peppers
- ⅓ cup vegetable oil
- 1 cup shredded Cheddar cheese 4 oz
- 1 cup shredded Gruyère cheese 4 oz
- ⅔ cup crumbled blue cheese
- 1 container 8 oz chives-and-onion cream cheese spread
- 5 slices bacon crisply cooked, crumbled
- ½ teaspoon pepper
- ¼ teaspoon salt
- 2 medium green onions sliced
Instructions
- Heat oven to 375°F.
- Spray 11×7-inch (2-quart) glass baking dish or 2-quart casserole with cooking spray.
- Cook potatoes as directed on package, using oil.
- Meanwhile, in medium bowl, mix shredded cheeses, blue cheese, cream cheese spread, bacon, pepper and salt.
- Spread cooked potatoes in baking dish.
- Spoon cheese mixture in dollops over potatoes (potatoes do not have to be completely covered).
- Bake uncovered 20 to 25 minutes or until cheeses are melted and bubbly.
- Top with onions.
