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Four-Cheese Potato Bake
Portions:
6
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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 11x7-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.
Notes / Tips / Wine Advice:
Kitchen Secrets
To add some heat to these potatoes, substitute spicy jalapeño or smoky chipotle cream cheese spread for the chives-and-onion flavor.
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Course
Cheese
/
Side Dish
/
Vegetables
Holliday
Christmas
Diets
Vegetarian