Haystack Potato Shells

Ingredients

  • 1 1/2 cups (375 mL) Lamb Weston Private Reserve ® Breakfast Cubes T ,
  • frozen (Item 32N)
  • 2 cups (500 mL) Lamb's Supreme® IQF Hash Browns (Item S69)
  • 6 Lamb Weston RUS-ETTES ® SPUD-SKIN® Baked Half Shells (Item 02129)
  • 3/4 cup (180 mL) Cheddar cheese, shredded
  • 3/4 cup (180 mL) Monterey Jack cheese, shredded
  • 4 Medium green onions, white and green parts 4 without ends, finely chopped
  • 1/4 cup (60 mL) Bacon bits
  • Salt and freshly ground pepper as needed

Directions

  • 1. Preheat oven CONVENTIONAL OVEN at 450° F (240° C)
  • 2. In a preheated 350° F (180° C) DEEP FRYER , cook Breakfast Cubes T until golden. Set aside.
  • 3. In same fryer, cook Hash Browns until golden. Set aside.
  • 4. Bake Half Shells in preheated 450° F (240° C) oven for 10 - 15 minutes. Remove and lower oven temperature to 400° F (200° C).
  • 5. In a bowl, mix together Hash Browns, cheeses, onions, bacon bits, salt and pepper.
  • 6. Place equal amounts of Breakfast Cubes T in bottom of each shell. Top with Hash Brown mixture. Bake in 400° F (200° C) oven 4 - 5 minutes or until cheese is melted.

Yield

6 servings

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