Loaded Baked Potato Lasagna
Ingredients: Frozen hashbrown patties, Thick cut bacon, Broccoli, Canned chili, Yellow cheddar cheese · 45 min cook time · 1685kcal · ₩22,800
Ingredients
6ea Frozen hashbrown patties, 2lbs Thick cut bacon, 1head Broccoli, 1can Canned chili, 200g Yellow cheddar cheese, 2tbsp Sour cream, 1tbsp Sliced scallions
Instructions
1. Cook frozen hashbrown patties until crispy.
2. Cook 2lbs of thick cut bacon until crispy. Save the bacon fat.
3. Steam broccoli until tender-crisp. Immediately transfer to an ice bath to stop cooking. Drain and pat thoroughly dry. Chop finely.
4. Spread a thin layer of canned chili on the bottom of a lasagna pan.
5. Arrange a layer of crispy hashbrown patties over the chili.
6. Spread another layer of chili over the hashbrowns.
7. Sprinkle chopped broccoli over the chili.
8. Add a generous smattering of crumbled bacon.
9. Top with a generous smattering of yellow cheddar cheese.
10. Repeat layers until the lasagna pan is filled to the brim.
11. Cover with foil and bake for 30 minutes at 375 degrees Fahrenheit.
12. Uncover and bake for an additional 10 minutes to brown things up.
13. Let it rest for 15 minutes before slicing and serving.
14. Serve with sour cream and sliced scallions.
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