Hash Brown Casserole Twice Baked Potato
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Cooking tools:
- Oven
- Baking sheet
- Baking dish
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 4 each (601 g) Russet Potato
- 2 cups (312 g) Frozen Hash Brown Shreds
- 1/2 cup (118 ml) Sour Cream
- 1 cup (236 ml) Cream of Chicken Soup
- ½ cup (60 g) Shredded Cheddar Cheese
- 2 tbsp (29 ml) Butter (melted)
- ½ tsp (2 g) Ground Black Pepper
- 2 tbsp (10 g) Dried Minced Onions
- ½ cup (60 g) Shredded Cheddar Cheese (topping)
- ¼ cup (15 g) Fresh Parsley (chopped)
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