Loaded Baked Potato Casserole

3strips bacon

4ounces extra sharp Cheddar cheese, chilled

4ounces smoked sharp Cheddar cheese, chilled

1ounce Parmesan cheese, room temperature

212 quarts water

2teaspoons salt, divided

2pounds russet potatoes

14 cup loosely packed fresh parsley leaves

6green onions, cut into 1-inch pieces

1container (16 oz.) sour cream

2tablespoons all-purpose flour

12 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 112 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 small feed tube. Process until chopped, 2 to 3 seconds. Remove and

set aside.

In large mixing bowl, combine sour cream, flour, pepper, remaining 12 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 212-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 34 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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KitchenAid KFPW760, KFPM770 manual Loaded Baked Potato Casserole, Strips bacon Ounces extra sharp Cheddar cheese, chilled

KFPW760, KFPM770 specifications

The KitchenAid KFPM773, KFPW763, KFPM770, and KFPW760 are high-performance food processors designed for home cooks and culinary enthusiasts. Each model offers unique features and technologies that elevate food preparation, making tasks like chopping, slicing, and pureeing quick and efficient.

The KitchenAid KFPM773 is a versatile food processor featuring a powerful motor that can handle even the toughest ingredients. It comes with a range of accessories, including a multi-purpose blade for chopping and mixing, thin and thick slicing discs, and a shredding disc for grating cheese or vegetables. The 3-in-1 feed tube allows for whole fruits and vegetables to be added without pre-cutting, enhancing convenience. Its easy-to-clean design includes dishwasher-safe components.

The KFPW763 is known for its Precision Processor Bowl, designed to optimize processing efficiency. This MODEL features an adjustable slicing disc that allows users to select their desired thickness, making it perfect for preparing uniform slices for salads or garnishes. The two-in-one feed tube accommodates various ingredient sizes and reduces prep time. Additionally, the model’s ultra-sharp blades and discs ensure consistent results, while the BPA-free bowl guarantees safety in food preparation.

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