Easy Cheesy Potato Fans
Makes 4 servings, 1 potato each
What You Need
4 large
Yukon gold potatoes (2 lb./900 g)
1/4 cup
Kraft Creamy Caesar Dressing
1 cup
Kraft Mozza-Cheddar Shredded Cheese
2 Tbsp.
sliced green onions
Make It
HEAT oven to 400°F.
PLACE potatoes on microwaveable plate; prick each in several places. Microwave on HIGH 10 to 12 min. or until tender, turning and rearranging every 3 min. Cool 10 min.
MAKE 7 to 9 diagonal cuts in top of each potato, cutting about 3/4 of the way into potato. Place on baking sheet sprayed with cooking spray. Gently spread slices of 1 potato slightly apart; brush with 1 Tbsp. dressing. Repeat with remaining potatoes and dressing.
BAKE 15 to 18 min. or until potatoes are lightly browned.
Top with cheese; bake 1 to 2 min. or until melted.
Sprinkle with onions.
PLACE potatoes on microwaveable plate; prick each in several places. Microwave on HIGH 10 to 12 min. or until tender, turning and rearranging every 3 min. Cool 10 min.
MAKE 7 to 9 diagonal cuts in top of each potato, cutting about 3/4 of the way into potato. Place on baking sheet sprayed with cooking spray. Gently spread slices of 1 potato slightly apart; brush with 1 Tbsp. dressing. Repeat with remaining potatoes and dressing.
BAKE 15 to 18 min. or until potatoes are lightly browned.
Top with cheese; bake 1 to 2 min. or until melted.
Sprinkle with onions.
kraft kitchens tips
Make Ahead:
Potatoes can be microwaved ahead of time. Let
stand at room temperature up to 1 hour before partially slicing and
baking as directed.
Some Like it Hot and Zesty:
Prepare using Kraft Zesty Italian Dressing and Kraft Habanero Heat Shredded Cheese.
Recipe courtesy of Kraft
Crock Pot Tomato Basil Soup
Author: Amanda Carlisle
Recipe type: Dinner, soup
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 3- 28-ounce cans whole peeled tomatoes
- 3 tablespoons olive oil
- 3 large carrots, peeled and finely diced
- 2 medium sweet onions, finely diced
- 4 cloves garlic, peeled and left whole
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon salt
- 1 quart chicken broth
- 10 basil leaves (plus more for garnish)
- Freshly grated Parmesan or sour cream (for garnish, optional)
Instructions
- Combine all ingredients in a slow cooker. Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft.
- Allow the soup to cool slightly. Then puree in batches in a blender until very smooth. Serve immediately, or transfer the soup back to the slow cooker and keep on low until your guests arrive.
- Garnish with more fresh basil and some grated Parmesan cheese or even sour cream
Crock Pot Tomato Basil Soup
Author: Amanda Carlisle
Recipe type: Dinner, soup
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 3- 28-ounce cans whole peeled tomatoes
- 3 tablespoons olive oil
- 3 large carrots, peeled and finely diced
- 2 medium sweet onions, finely diced
- 4 cloves garlic, peeled and left whole
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon salt
- 1 quart chicken broth
- 10 basil leaves (plus more for garnish)
- Freshly grated Parmesan or sour cream (for garnish, optional)
Instructions
- Combine all ingredients in a slow cooker. Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft.
- Allow the soup to cool slightly. Then puree in batches in a blender until very smooth. Serve immediately, or transfer the soup back to the slow cooker and keep on low until your guests arrive.
- Garnish with more fresh basil and some grated Parmesan cheese or even sour cream
Crock Pot Tomato Basil Soup
Author: Amanda Carlisle
Recipe type: Dinner, soup
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 3- 28-ounce cans whole peeled tomatoes
- 3 tablespoons olive oil
- 3 large carrots, peeled and finely diced
- 2 medium sweet onions, finely diced
- 4 cloves garlic, peeled and left whole
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon salt
- 1 quart chicken broth
- 10 basil leaves (plus more for garnish)
- Freshly grated Parmesan or sour cream (for garnish, optional)
Instructions
- Combine all ingredients in a slow cooker. Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft.
- Allow the soup to cool slightly. Then puree in batches in a blender until very smooth. Serve immediately, or transfer the soup back to the slow cooker and keep on low until your guests arrive.
- Garnish with more fresh basil and some grated Parmesan cheese or even sour cream
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