KitchenAid KFP740 manual Loaded Baked Potato Casserole, 21⁄2 quarts water Teaspoons salt, divided

Loaded Baked Potato Casserole

3strips bacon

4ounces extra sharp Cheddar cheese, chilled

4ounces smoked sharp Cheddar cheese, chilled

1ounce Parmesan cheese, room temperature

21⁄2 quarts water

2teaspoons salt, divided

2pounds russet potatoes

1⁄4 cup loosely packed fresh parsley leaves

6green onions, cut into 1-inch pieces

1container (16 oz.) sour cream

2tablespoons all-purpose flour

1⁄2 teaspoon coarsely ground black pepper

1slice (3-in. long) French bread

1tablespoon butter or margarine, softened

In 12-inch skillet over medium heat, cook bacon until crisp. Remove bacon, reserving 2 tablespoons drippings; drain bacon on paper towels, crumble, and set aside.

Position 4 mm shredding disc in work bowl. Add Cheddar cheeses and Parmesan cheese in batches, cutting to fit feed tube if necessary. Process to shred. Remove and set aside.

In Dutch oven over high heat, add water and 11⁄2 teaspoons salt; bring to boil. Meanwhile, position 4 mm shredding disc in work bowl. Add potatoes in batches, cutting to fit feed tube if necessary. Process to shred. If desired, rinse potatoes and drain well. When water boils, add potatoes; return to a boil. Cook 1 minute, or until crisp-tender. Drain well.

Exchange shredding disc for multipurpose blade in work bowl. With processor running, add parsley and onions through the feed tube. Process until chopped, 2 to 3 seconds. Remove and set aside.

In large mixing bowl, combine sour cream, flour, pepper, remaining 1⁄2 teaspoon salt, and reserved bacon drippings; mix well. Add potatoes, shredded cheeses, onion mixture, and reserved bacon; toss gently to mix well. Spread into greased 21⁄2-quart baking dish.

Split French bread lengthwise. Butter cut sides; place cut sides together. Cut into 1-inch pieces. Position multipurpose blade in work bowl. Add buttered bread. Process until fine crumbs form, 10 to 12 seconds. Sprinkle crumb mixture over potatoes. Bake at 350°F for 45 to 60 minutes, or until golden brown and edges are bubbly.

Yield: 12 servings (about 3⁄4 cup per serving).

Per Serving: About 290 cal, 9 g pro, 20 g carb, 19 g total fat, 12 g sat fat, 45 mg chol,

520 mg sod.

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