Best Frank And Potato Bake Recipes

CHICKEN POTATO BAKE

Chicken Potato Bake image

Potatoes tossed in garlic and olive oil and baked to a golden brown with tender, juicy chicken thighs. A family favorite!

Provided by Kristin

Categories Entree

Time 50m

Number Of Ingredients 8

Ingredients

4 medium potatoes, cut into 3/4 inch/2 cm cubes ((russet, white, and red are all good choices, no need to peel))
1 tablespoon minced garlic
1.5 tablespoons olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
1.5 pounds boneless skinless chicken breasts or thighs ((I like to use thighs))
3/4 cup shredded mozzarella cheese
parsley ((optional, freshly chopped))

Steps:

Preheat oven to 425 degrees F/220 degrees C.
Place the potato cubes in a large bowl, add the garlic, olive oil, salt, and pepper, and toss to coat.
Spray a large (9x13) baking dish with non stick spray. Spread potato mixture in dish and bake about 15 minutes.
Remove baking dish from oven and place the chicken pieces in the dish, nestling them down into the potato mixture a bit. If desired, brush the top of each chicken piece with a little olive oil and season with salt and pepper.
Bake 20-25 minutes, until chicken is cooked and potatoes are browned.
Sprinkle the mozzarella cheese over the top, return to the oven and bake for a few more minutes to melt the cheese.
When serving, sprinkle chopped parsley on top (if desired).

Nutrition Facts : Calories 286 kcal, Carbohydrate 18 g, Protein 30 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 83 mg, Sodium 282 mg, Fiber 3 g, ServingSize 1 serving

FRENCH-FRY BAKE

French-Fry Bake image

When a friend brought this to a gathering at church, I simply had to ask for the recipe-what a fast and fun way to serve potatoes! It's always good to find a recipe that can sneak in a few extra veggies; the kids never find the carrots hidden inside this one. -Cheryl Newendorp, Pella, Iowa

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

1/3 cup butter, cubed
1 small onion, chopped
1 small green pepper, chopped
1/2 cup all-purpose flour
3 cups 2% milk
1 medium carrot, shredded
1 cup shredded cheddar cheese, divided
1/3 cup diced pimientos, drained
1/2 teaspoon salt
1/8 teaspoon pepper
1 package (32 ounces) frozen french-fried potatoes

Steps:

Preheat oven to 375°. In a Dutch oven, heat butter over medium heat. Add onion and green pepper; cook and stir until tender, 3-4 minutes. Stir in flour until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes., Stir in carrot, 1/2 cup cheese, pimientos, salt and pepper until cheese is melted. Remove from heat. Place french-fried potatoes in a greased 13x9-in. baking dish; pour sauce over top. Bake, uncovered, until bubbly, 30 minutes. Sprinkle with remaining cheese; bake until cheese is melted, 3-5 minutes longer.

Nutrition Facts : Calories 257 calories, Fat 13g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 540mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.

SCALLOPED POTATOES 'N' FRANKS

Scalloped Potatoes 'n' Franks image

"This kid-pleasing combination was requested often when our children were young," assures Sandra Scheirer of Mertztown, Pennsylvania. "Now that they're grown, they like to make it for their families because it doesn't require any fancy ingredients."

Provided by Taste of Home

Categories Dinner

Time 2h5m

Yield 4-6 servings.

Number Of Ingredients 10

Ingredients

2 tablespoons chopped onion
3 tablespoons butter
1/4 cup all-purpose flour
1-1/2 teaspoons salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup shredded Swiss cheese
2 tablespoons minced fresh parsley
5 medium potatoes, peeled and thinly sliced
8 hot dogs, halved and sliced

Steps:

In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Add parsley. , Place half of the potatoes in a greased 2-qt. baking dish; top with half of the sauce. Arrange hot dogs over the sauce. Top with remaining potatoes and sauce. , Cover and bake at 350° for 1-1/2 hours or until bubbly and potatoes are tender. Uncover and bake 10 minutes longer or until lightly browned.

Nutrition Facts : Calories 488 calories, Fat 32g fat (16g saturated fat), Cholesterol 76mg cholesterol, Sodium 1354mg sodium, Carbohydrate 34g carbohydrate (8g sugars, Fiber 2g fiber), Protein 17g protein.