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To create the creamy base of your Cheesy Autumn Bliss Potato Bake, start by softening your cream cheese to room temperature. This step is crucial for achieving a smooth and well-combined mixture. If your cream cheese is too cold, it may clump when mixed with other ingredients, resulting in an uneven texture. To soften it quickly, you can cut it into cubes and let it sit out for about 30 minutes or microwave it for 10-15 seconds.

Cheesy Fall Breakfast Potato Bake

Embrace the cozy flavors of fall with the Cheesy Autumn Bliss Potato Bake, a comforting dish that brings warmth to any gathering. This delightful recipe combines fluffy russet potatoes with creamy cheeses, sautéed vegetables, and seasonal spices to create a rich and indulgent bake. Perfectly layered and baked to golden perfection, this dish is not only a feast for the taste buds but also a heartwarming experience that unites family and friends around the table. Ideal for those chilly autumn evenings!
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Ingredients
  

4 large russet potatoes, peeled and diced

1 cup sharp cheddar cheese, grated

1 cup mozzarella cheese, grated

1/2 cup cream cheese, softened

1/2 cup sour cream

1 small onion, finely chopped

1 bell pepper (red or yellow), diced

4 slices of crispy cooked bacon, crumbled (optional)

1 tsp garlic powder

1 tsp dried thyme

1 tsp smoked paprika

Salt and pepper to taste

1/4 cup fresh parsley, chopped (for garnish)

Olive oil for drizzling

Instructions
 

Preheat the oven to 400°F (200°C). Grease a 9x13 inch baking dish with cooking spray or brush with olive oil.

    Prep the Potatoes: In a large pot, boil the diced potatoes in salted water until they are just tender, about 10-12 minutes. Drain and set aside.

      Sauté the Veggies: In a skillet, heat a drizzle of olive oil over medium heat. Sauté the chopped onion and diced bell pepper until they are softened and fragrant, about 5-7 minutes.

        Mix the Base: In a large mixing bowl, combine the softened cream cheese, sour cream, garlic powder, dried thyme, smoked paprika, salt, and pepper. Mix until well combined.

          Combine Ingredients: Add the drained potatoes, sautéed onion and bell pepper, crumbled bacon (if using), and half of both the cheddar and mozzarella cheeses into the cream cheese mixture. Stir gently to combine without mashing the potatoes.

            Layer the Bake: Transfer the potato mixture into the prepared baking dish. Spread it evenly. Top with the remaining cheddar and mozzarella cheeses.

              Bake: Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

                Garnish and Serve: Once out of the oven, let it sit for 5 minutes. Sprinkle chopped parsley over the top for a fresh touch. Serve hot and enjoy a hearty, cheesy breakfast!

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6