Sunday, November 6, 2011

A New Twist On Funeral Potatoes

I got this email from Bakin' Bill Johnson, a Dutch oven cooking expert who lives in Layton, Utah:

"I enjoyed your article on Funeral Potatoes.
I've been using a recipe I got from Bryan Wooley on KUVT-2. The ingredients that really make it a favorite of everyone is the ranch dressing, yogurt and tomato basil potato chips. I have prepared it for many groups and they say it's the best they've ever had."
— Bakin' Bill

So here's the recipe- more funeral potatoes that are "to die for."

32 ounce bag shredded hash brown potatoes (frozen)
1 10 oz can cream of chicken soup
1 10 oz can cheddar cheese soup
1 cup sour cream
1/2 cup ranch dressing
1/2 cup plain yogurt
1 medium onion, diced
2 cups shredded sharp cheddar cheese
2 cup crushed tomato and basil potato chips
salt and pepper to taste
Spray a 12-inch Dutch oven with vegetable spray and set aside.
In a large bowl combine the cream of chicken soup, cheddar cheese soup, sour cream, ranch dressing, yogurt, onion, and cheddar cheese. Mix the ingredients together.
Fold in the frozen hash brown potatoes carefully. Spread the potato mixture into the prepared Dutch oven.
Sprinkle the top with the crushed tomato and basil potato chips. If you can’t find the chips in the recipe, be creative and use another flavor.
Bake in a 350 degree oven for about 45 minutes or until the mixture is golden brown on top and bubbling.
Cool slightly and serve!

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