You are looking for a cheesy baked potatoes recipe that is appetizing? How to prepare it not too difficult. If wrong processing then the result is not delicious. Whereas the delicious cheesy baked potatoes should had aroma and taste that could provoke everyone’s taste.

{ There are many little things that can affect the taste quality of cheesy baked potatoes, first from the type of ingredients, then selection of fresh ingredients and good, until how to process and serve. No need dizzy if want prepare cheesy baked potatoes delicious as long as you know the trick and how to make this dish can be serving special.

Ingredients and seasonings required for prepare

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

When cool enough to handle, cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell; set aside. Toss in the potatoes (or frozen hash brown potatoes) and combine. Spread into a prepared baking dish.

Step by step to cook Cheesy Baked Potatoes:

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
5. Done and ready to serve!

Mix soup and sour cream in large bowl until blended. Add potatoes and cheese; mix well. Combine cracker crumbs and butter; sprinkle over potato mixture. Drain the potatoes and set aside. Add the potatoes to the prepared dish.

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