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Cheesy Potato with paprika

Found 10 recipes

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Cheesy Potato Skins

5 large russet potatoes 1 teaspoon olive oil 1/2 teaspoon paprika 1/4 teaspoon salt 1/8 teaspoon cayenne pepper 2 tablespoons parmesan cheese , freshly grated[...]

Source: food.com
Cheesy Potato Hotpot

4 large potatoes 1 large onion 1 1/2 cups grated cheddar cheese (or cheese of choice-a mix of cheddar and Swiss is good) 1/4 cup chicken stock (I use[...]

Source: food.com

Cheesy Red Potato Bake

8 medium red potatoes 6 slices bacon , cut into small pieces before frying 1/2 cup diced onion 1 cup grated sharp cheddar cheese 1/2 cup grated monterey jack[...]

Source: food.com
Cheesy Potato Casserole

6 medium potatoes (4-5 cups) 1 cup shredded cheese 1/2 cup milk 4 tablespoons butter or 4 tablespoons margarine 8 ounces sour cream 1/2 cup chopped onion 1[...]

Source: food.com
Cheesy Potato Slices

1 (10 1/2 ounce) can cream of mushroom soup 1/2 teaspoon paprika 1/2 teaspoon pepper 4 -5 medium potatoes (sliced thin, about 1/4 inch) 1 cup shredded cheddar[...]

Source: food.com
Cheesy Potato Casserole

4 1/2 cups cooked sliced potatoes 1 yellow onion , chopped 1/2 teaspoon black and red pepper blend 24 ounces 4% cottage cheese , Daisy Brand 1 cup sour cream[...]

Source: food.com
Cheesy Potato Pie

2 lbs potatoes , peeled chunked 3 tablespoons milk 2 ounces butter , divided 1 lb leek , trimmed sliced and washed 1 red pepper, seeded and chopped 4 ounces[...]

Source: food.com
Cheesy Potato Slices

1 (10 1/2 ounce) can cream of mushroom soup 1/2 teaspoon paprika 1/2 teaspoon pepper 4 -5 medium potatoes (sliced thin, about 1/4 inch) 1 cup shredded cheddar[...]

Source: food.com
Cheesy Red Potato Bake

8 medium red potatoes 6 slices bacon , cut into small pieces before frying 1/2 cup diced onion 1 cup grated sharp cheddar cheese 1/2 cup grated monterey jack[...]

Source: food.com
Cheesy Potato Hotpot

4 large potatoes 1 large onion 1 1/2 cups grated cheddar cheese (or cheese of choice-a mix of cheddar and Swiss is good) 1/4 cup chicken stock (I use[...]

Source: food.com

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