Sunday, November 18, 2007

Baked Potato Casserole

So many of the recipes I write about as having, ‘big flavors’. I love intense flavors. This dish, however does not have big, bold flavors. What it does have is that great comfort factor. Crunchy, savory potatoes, baked twice and topped with your favorites; sour cream, chives, cheddar cheese, even crumbled bacon if you like. It is a great way to use up left-over baked potatoes.

1 kg (a heavy 2 pounds) potatoes, any type you like, skins left on, baked and cooled
Vegetable oil, olive oil or melted butter
Sea salt
Toppings of your choice-- sour cream, chopped chives, shredded cheese, crumbled bacon…

1) Pre-heat oven to 200C (400F). Cut baked, cooled potatoes up into bit size chunks. You can use potatoes that have been baked the night before, or bake them earlier in the day and allow to cool at room temperature.

2) Toss potato chunks lightly with oil or melted butter. Sprinkle with salt, layer into a greased baking dish that will hold them snuggly-- this will create crunchy tops with soft bottom bits, if you want more crunchy, spread the potatoes on a larger baking sheet (lined with parchment paper) in one layer. Roast the potatoes for 25-45 minutes, depending on desired crunchiness.

3) If you would like melted cheese over top, scatter shredded cheese on during the last 5 minutes. Remove from the oven and drizzle with sour cream, sprinkle with chives or bacon-- whatever you like. Serve hot.

Serves 4

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