Easiest Way to Cook Appetizing Cheesy Baked Potatoes

Cheesy Baked Potatoes. When cool enough to handle, cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell; set aside. In a large bowl, mash potato pulp.

Place in a small ungreased baking pan. In a small skillet, melt butter; stir in the onion, salt, thyme and pepper until onion is coated with butter. Use a paper towel to dry them slightly, then place the potatoes in a bowl. You can cook Cheesy Baked Potatoes using 9 ingredients and 4 steps. Here is how you cook it.

Ingredients of Cheesy Baked Potatoes

1. It's 2 lb of Idaho potatoes; peeled & medium dice.
2. You need 32 oz of cream of chicken soup.
3. You need 2 C of shredded cheddar cheese.
4. You need 1 head of garlic; cloves peeled & halved lengthwise.
5. Prepare 1 envelope of dried ranch seasoning.
6. Prepare 8 slices of cooked bacon; diced.
7. It's 3/4 oz of fresh basil; chiffonade.
8. You need as needed of sour cream.
9. It's as needed of kosher salt & freshly cracked black pepper.

Mix the potatoes with the coconut oil and seasonings. Arrange the potatoes in a single layer on the baking sheet so the potatoes can cook evenly. Don't skimp on the fun stuff when it's just the two of you for dinner. Oven Baked Cheesy Potatoes are a side dish casserole that the family will love!

Cheesy Baked Potatoes instructions

1. Combine potatoes, garlic, cream of chicken soup, cheddar, and ranch seasoning in a lightly buttered medium-large casserole dish. Season with 1 large pinch of salt and 2 large pinches of pepper. Mix together..
2. Cover. Bake at 350° for approximately 1 hour or until potatoes are easily pierced with a paring knife. Uncover during last 10 minutes of cooking..
3. Garnish with sour cream, basil, and crispy diced bacon..
4. Variations; Parsley, mint, oregano, rosemary, thyme, tarragon, dill, sage, asparagus, bell pepper, green beans, carrots, cardamom, capers, cabbage, cauliflower, cayenne, sweet potatoes, turnips, rutabaga, parsnip, celery root, chervil, chickpeas, chives, asiago, blue cheese, fontina, manchego, gruyere, parmigiano reggiano, gruyere, corn, creme fraiche, salsa, fennel, horseradish, leeks, dijon, olives, peas, onion, pearl onion, saffron, spinach, vegetable stock.

Two types of cheese made this the creamiest, cheesiest potatoes ever. Place potatoes in a large saucepan; cover with water. Cover and bring to a boil. Melt butter in a large saucepan over medium-high heat. Mix up the creamy potatoes and spoon them into a large slow cooker.