Timeless Baked Cheesy Potatoes
Yield: 20 each 6 oz servings, 2” ½ pan.
Ingredients:
- Cornflake Topping
- 2 cups Cornflake cereal, measured, then crushed
- 1/3 cup Butter, melted
- ½ tsp Paprika
- Cheesy Baked Potatoes
- 5 lb. Reser’s Special Request™ Natural Yukon Mashed Potatoes (71117.94501)
- 1 cup Sour Cream
- 2 Tbsp Dijon mustard
- ¼ cup Italian parsley, stemmed and roughly chopped + 2 Tbsp for garnish
- 2 cups Sharp Cheddar cheese, shredded
Directions:
- Preheat oven to 350°F.
- For Cornflake Topping, mix crushed corn flakes with melted butter and paprika in a bowl, and set aside.
- In a stand mixer bowl, combine Reser’s Special Request™ Natural Yukon Mashed Potatoes, sour cream, and Dijon mustard, and mix gently until well combined.
- Add shredded Cheddar cheese to potato mixture, and mix in until incorporated.
- Prepare a 2” half pan with pan spray, fill with potato mixture and smooth top with an offset spatula.
- Top potato base with a thin layer of Cornflake Topping
- Bake uncovered for 40-50 minutes until golden brown and heated through.
