LOADED BAKED POTATO CASSEROLE

3 strips bacon
4 ounces extra sharp Cheddar cheese, chilled
4 ounces smoked sharp Cheddar cheese, chilled
1 ounce Parmesan cheese, room temperature
2 1/2 quarts water
2 teaspoons salt, divided use
2 pounds russet potatoes
1/4 cup loosely packed fresh parsley leaves
6 green onions, cut into 1-inch pieces
1 (16 oz.) container sour cream
2 tablespoons all-purpose flour
1/2 teaspoon coarsely ground black pepper
1 slice (3-inches long) French bread
1 tablespoon butter or margarine, softened

Preheat oven to 350 degrees F.

In 12-inch skillet over medium heat, cook bacon until crisp. Remove bacon, reserving 2 tablespoons drippings; drain bacon on paper towels, crumble, and set aside.

Position 4 mm shredding disc in work bowl. Add Cheddar cheeses and Parmesan cheese in batches, cutting to fit feed tube if necessary. Process to shred. Remove and set aside.

In Dutch oven over high heat, add water and 1 1/2 teaspoons salt; bring to boil.

Meanwhile, position 4 mm shredding disc in work bowl. Add potatoes in batches, cutting to fit feed tube if necessary. Process to shred. If desired, rinse potatoes and drain well.

When water boils, add potatoes; return to a boil. Cook 1 minute, or until crisp-tender. Drain well.

Exchange shredding disc for multipurpose blade in work bowl. With processor running, add parsley and onions through the feed tube. Process until chopped, 2 to 3 seconds. Remove and set aside.

In large mixing bowl, combine sour cream, flour, pepper, remaining 1/2 teaspoon salt, and reserved bacon drippings; mix well. Add potatoes, shredded cheeses, onion mixture, and reserved bacon; toss gently to mix well. Spread into greased 2 1/2-quart baking dish.

Split French bread lengthwise. Butter cut sides; place cut sides together. Cut into 1-inch pieces.

Position multipurpose blade in work bowl. Add buttered bread. Process until fine crumbs form, 10 to 12 seconds. Sprinkle crumb mixture over potatoes.

Bake at 350 degrees F for 45 to 60 minutes, or until golden brown and edges are bubbly.

Yield: 12 servings (about 3/4 cup per serving)
Source: KitchenAid (Model KFP750) 12 cup food processor manual