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Archive for the ‘potatoes’ Category

Never-Fail Scalloped Potatoes

Never-Fail Scalloped Potatoes

Ingredients
2 tablespoons butter
3 tablespoons King Arthur Unbleached All-Purpose Flour
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups fat-free milk
1/2 cup shredded reduced-fat cheddar cheese
1-3/4 pounds potatoes, peeled and thinly sliced (about 5 medium)
1 medium onion, halved and thinly sliced

Directions
In a small nonstick skillet, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until blended.

Place half of the potatoes in a 1-1/2-qt. baking dish coated with cooking spray; layer with half of the onion and cheese sauce. Repeat layers.

Cover and bake at 350° for 50 minutes. Uncover; bake 10-15 minutes longer or until bubbly and potatoes are tender. Yield: 6 servings.

Recipe found here: Never-Fail Scalloped Potatoes

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Irish Herbed Potatoes

Irish Herbed Potatoes

Ingredients
2-1/2 pounds potatoes, peeled and cut into wedges
1/2 cup butter, melted
1 tablespoon lemon juice
1/4 cup minced fresh parsley
3 tablespoons minced chives
3 tablespoons snipped fresh dill or 3 teaspoons dill weed
1/8 teaspoon salt
1/8 teaspoon pepper

Directions
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Transfer to a large serving bowl.

In a small bowl, combine the remaining ingredients; pour over potatoes and toss to coat. Yield: 8-10 servings.

Recipe found here: Irish Herbed Potatoes

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Sweet & White Scalloped Potatoes

Sweet & White Scalloped Potatoes

Ingredients
3 medium sweet potatoes, peeled and thinly sliced
3 medium russet potatoes, peeled and thinly sliced
3-1/2 cups heavy whipping cream
2 tablespoons all-purpose flour
4 teaspoons minced fresh thyme
3 small garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper

Directions
Arrange potatoes in a greased 13-in. x 9-in. baking dish. In a small saucepan, combine the cream, flour, thyme, garlic, salt and pepper. Bring to a gentle boil. Remove from the heat; pour over potatoes.

Cover and bake at 400° for 20 minutes. Uncover; bake 25-30 minutes longer or until potatoes are tender and the top is golden brown. Yield: 8 servings.

Recipe found hereSweet & White Scalloped Potatoes

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Baked Tomatoes Stuffed with Cheesy Idaho® Potatoes

Baked Tomatoes Stuffed with Cheesy Idaho® Potatoes

Ingredients
6 large, firm, unpeeled tomatoes
3 cups mashed Idaho® potatoes (using fresh potatoes or instant potato flakes prepared according to package directions)
¼ cup fresh, chopped chives
½ teaspoon dried thyme
1 – 2 teaspoons pepper
1¼ cup shredded cheddar cheese, divided
¼ cup dry bread crumbs
3 teaspoons paprika
Salt to taste

Directions
Preheat oven to 350° F.

Using a paring knife, remove the stem end of each tomato. Using a grapefruit spoon, small melon baller or a teaspoon, carefully hollow out each tomato, removing seeds and juice. Sprinkle the inside of each tomato with a little salt, and place the tomatoes upside down on a cooling rack to drain for about 15 minutes.

In a medium mixing bowl, combine the potatoes, chives, thyme, pepper and 1 cup of the cheddar cheese. Fill tomato cups with the potato mixture using a teaspoon.

In a small bowl, combine bread crumbs, remaining ¼ cup cheddar cheese and paprika; sprinkle on top of each tomato.

Place filled tomatoes in nonstick or well-oiled muffin cups. Bake 10 – 15 minutes until topping is crisp and tomatoes are heated through.

Recipe found here: Baked Tomatoes Stuffed with Cheesy Idaho® Potatoes

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Double-Baked Mashed Potatoes

Double-Baked Mashed Potatoes

Ingredients
2-1/2 pounds medium potatoes, peeled
1 cup (8 ounces) sour cream
1/4 cup milk
2 tablespoons butter, melted
1-1/2 cups (6 ounces) shredded cheddar cheese, divided
1/2 cup chopped onion
5 bacon strips, cooked and crumbled
1/2 teaspoon salt
1/8 teaspoon pepper

Directions
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.

In a large bowl, mash potatoes. Add the sour cream, milk, butter and 1 cup cheese. Stir in the onion, bacon, salt and pepper. Spoon into a greased 2-qt. baking dish. Sprinkle with remaining cheese.

Bake, uncovered, at 350° for 30-35 minutes or until heated though. Yield: 6 servings.

Recipe found here: Double-Baked Mashed Potatoes

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Spiced Potatoes

Spiced Potatoes

Ingredients
6 to 8 medium unpeeled red potatoes, sliced
1/2 cup butter, melted
1 tablespoon dried oregano
1 garlic clove, minced
1/2 teaspoon crushed red pepper flakes

Directions
Place potatoes in an ungreased 11-in. x 7-in. baking dish. Mix butter, oregano, garlic and red pepper flakes; pour over potatoes.

Bake, uncovered, at 450° for 30 minutes or until potatoes are tender, stirring every 10 minutes. Yield: 4-6 servings.

Recipe found here: Spiced Potatoes

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Twice-Baked New Potatoes

Twice-Baked New Potatoes

Ingredients
1 1/2 lb. small red potatoes
2 to 3 Tbsp. canola oil
1 cup(s) (4 oz.) shredded Monterey Jack cheese
1/2 cup(s) sour cream
3 oz. cream cheese, softened
2 Tbsp. chives
1 tsp. dried basil
1 garlic clove, minced
1/2 tsp. salt
1/4 to 1/2 tsp. pepper
1/2 lb. sliced bacon, cooked and crumbled

Directions
Pierce potatoes; rub skins with oil. Place in a baking pan. Bake, uncovered, at 400°F for 50 minutes or until tender. Cool.

In a large bowl, combine the Monterey Jack cheese, sour cream, cream cheese, chives, basil, garlic, salt and pepper. Cut potatoes in half; carefully scoop out pulp, leaving thin shells. Add pulp to the cheese mixture and mash; stir in bacon. Spoon or pipe into potato shells.

Place on a baking sheet. Broil 4 to 6 inches from the heat for 7 to 8 minutes or until heated through.

Recipe found here: Twice-Baked New Potatoes

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Simple Southern Potato Salad

Simple Southern Potato Salad

Ingredients:
8 -9 large potatoes, peeled and cubed
1 cup chopped pickle
2 medium onions, chopped
5 large hard-boiled eggs, chopped
salt
pepper
2 cups mayonnaise
3 -4 tablespoons mustard

Directions:
1 after peeling and dicing potatoes place them in a large pot to boil until tender.

2 drain the potatoes, add pickles, onions, and eggs then mix in mayo until its the desired consistancy.

3 mix in mustard.

4 salt and pepper to taste.

Recipe found here: Simple Southern Potato Salad

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Three-Cheese Potatoes

Three-Cheese Potatoes

Ingredients
3 large potatoes, peeled and cut into 1-inch cubes
1 medium onion, chopped
3 tablespoons grated Parmesan cheese
1 tablespoon minced chives
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 tablespoons butter
1/2 cup crumbled cooked Wright® Brand Bacon
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded cheddar cheese

Directions
In a large bowl, combine the first six ingredients. Transfer to a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter.

Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 15-18 minutes on each side or until potatoes are tender.

Carefully open foil. Sprinkle the bacon cheeses over potato mixture. Grill 3-5 minutes longer or until cheese is melted. Open foil carefully to allow steam to escape. Yield: 4-6 servings.

Recipe found here: Three Cheese Potatoes

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Potato Salad

Potato Salad

Ingredients
2 lbs of Yukon Gold potatoes (you can leave the peel on if you want), cut into 1-inch pieces
3/4 cup sour cream
1/4 cup mayonnaise
2 teaspoons of mustard (your favorite, yellow, Dijon, stone ground)
1/2 cup thinly sliced green onions
1/2 cup chopped celery
1/4 cup chopped parsley
2 dill pickles, chopped into 1/4 in cubes (about 3/4 cup)
6 slices of bacon, cooked* and finely chopped
Coarse salt
Freshly ground pepper
*To cook the bacon, heat a frying pan on medium low. Lay out the strips of bacon in a single layer. Gently cook, turning over occasionally with tongs, until lightly browned, and much of the fat rendered out. Place on a plate lined with paper towels to soak up the excess fat. Do not pour any fat from the pan down the drain, it will clog it. Instead, pour it into a jar, or sop up with paper towels and discard.

Directions
1 In a large pot, cover potatoes with cold, salted water (1 teaspoon salt). Bring to a boil, reduce heat to a simmer. Simmer until the potatoes are tender when pierced with a fork, about 20 minutes. Drain, and rinse with cold water to stop the cooking. (If you want, add some pickle juice to the drained, still slightly warm potatoes. The potatoes will absorb some of the juices, making them even tastier!)

2 In a large bowl, whisk together the sour cream, mayonnaise, and mustard. Add a little salt and pepper. Add the potatoes and use a rubber spatula to gently combine. Add the rest of the ingredients, again gently combining. (Include a couple tablespoons of the pickle juice for good measure.) Season to taste with salt and pepper.

Yield: Serves 4-6.

Recipe found here: Potato Salad

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