Stir the bacon mixture, soup, sour cream, 4 tablespoons butter, potatoes, broccoli, green onion and cheese in a large bowl. Season the mixture with salt and pepper. Stir the panko and remaining butter in a small bowl. Spoon the potato mixture into a lightly greased 9x9x2-inch baking dish. Sprinkle with the panko mixture. Step 3 Reduce heat; cover and simmer for 6-8 minutes or until vegetables are crisp-tender. Meanwhile, in a large bowl, combine the soup, Swiss cheese, mayonnaise, egg whites, egg, mustard, pepper and 3/4 cup cheddar cheese. Drain vegetables; stir into soup mixture. Transfer to an 11x7-in. baking dish coated with cooking spray. 3 T butter. 1. Wash and scrub 8 lovely russet potatoes. 2. Wrap each one up in tin foil. and place them in a large crock pot. Cook them on high for 6-8 hours, depending on how hot your crock pot cooks. 3. When your potatoes are all done, get busy cooking the broccoli and making the scrumptious cheese sauce. Add broccoli and simmer, mashing with a potato masher, until coarsely mashed and heated through, about 2 minutes. Step 4 Remove from heat and stir in parmesan and lemon juice. Pre heat oven to 425°F. In a greased sheet pan, toss broccoli, olive oil, garlic, salt, pepper and red pepper flakes together, until evenly coated. Spread into a single layer. Bake for 15 to 20 minutes, until crisp, tender and lightly browned. Remove baking pan from oven and place on a wire rack (do not turn off oven). Fold in broccoli florets. Cut four pieces of puff pastry to fit tops of ramekins OR simply cut the pastry sheet into four equal squares. Cut an X in the middle of each piece of puff pastry to vent steam. Divide broccoli cheese mixture into four ramekins that have been sprayed with cooking spray or an oil mister. 3X1iG.

resep baked potato broccoli and cheese