Tasty Sides (Twice-Baked Potato Bake, Creamed Collard Greens and Balsamic Carrots and Parsnips)

Twice-Baked Potato Bake


1 (28-oz) bag baby red potatoes

2 tablespoons canola oil

1/2 teaspoon kosher salt

1/2 teaspoon pepper

2 tablespoons chives, finely chopped

2/3 cup sour cream ranch-style dip

1 cup shredded Cheddar cheese

1/2 cup french-fried onions


1. Preheat oven to 325°F. Toss potatoes with oil, salt, and pepper; place in 2-quart baking dish. Bake 35-40 minutes or until potatoes are tender when pierced with a fork; remove from oven. Mash potatoes coarsely with potato masher.

2. Chop chives. Spread dip over potatoes. Top potatoes with cheese, onions, and chives. Bake 8-10 more minutes or until cheese melts. Serve.

Total Time: 1 hour; Active Time: 15 minutes (Makes 8 servings.)

Creamed Collard Greens


4 slices thick-cut bacon, coarsely chopped

1/2 cup fresh prediced yellow onions

1 cup reduced-sodium chicken broth

1/2 cup apple cider vinegar

1/2 teaspoon kosher salt

1/4 teaspoon crushed red pepper flakes

1 (16-oz) bag fresh chopped collard greens

1 (15-oz) jar roasted garlic Alfredo sauce


1. Preheat medium stock pot on medium-high 2-3 minutes. Cut bacon into small pieces and place in pan (wash hands); cook and stir 8-10 minutes or until crispy. Remove bacon, reserving 2 tablespoons drippings in pan.

2. Add onions to drippings; cook and stir 3-4 minutes or until tender. Stir in remaining ingredients (except Alfredo sauce); bring to a boil.

3. Reduce heat to low; cook 20 minutes, stirring occasionally, or until greens are tender.

4. Stir in bacon and Alfredo sauce; cook and stir 1-2 minutes or until hot. Serve.

Total Time: 40 minutes (Makes 8 servings.)

Balsamic Carrots and Parsnips


1 lb carrots, thinly sliced

1 lb parsnips, thinly sliced

2 tablespoons canola oil

1/2 teaspoon kosher salt

1/4 teaspoon pepper

3 tablespoons brown sugar

3 tablespoons reduced-sodium chicken broth

3 tablespoons balsamic vinegar

1/2 cup dried cherries

2 tablespoons fresh Italian parsley, coarsely chopped

4 oz crumbled feta cheese


1. Peel carrots and parsnips; cut both into 1/4-inch-thick slices (coins) and place in microwave-safe dish. Cover and microwave on HIGH 3 minutes.

2. Preheat large sauté pan on medium-high 2-3 minutes. Place oil in pan, then add carrots, parsnips, salt, and pepper; cook and stir 3 to 4 minutes or until tender.

3. Combine sugar, broth, vinegar, and cherries, then add to carrot mixture; cook and stir 2-3 minutes or until mixture thickens. Chop parsley. Arrange vegetables on serving platter; top with parsley and feta. Serve.

Total Time: 25 minutes (Makes 8 servings.)


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