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Posts Tagged ‘potatoes’

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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Ranch Potato Wedges

Ranch Potato Wedges

Ingredients
5 Yukon gold potatoes, cut into wedges
1/4 cup canola oil
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoon chili powder
2 cups Daisy Brand Sour Cream
1 packet dry ranch dip mix
1/2 cup heavy cream
1/4 cup bacon bits
1/4 cup sliced green onions

Directions
Pre-heat the oven to 425 degrees. In a large bowl, combine the potatoes, oil, salt, pepper and chili powder.

Toss until the potatoes are evenly coated with the seasoning. Spread the potatoes out on a sheet tray lined with parchment paper. Bake the potatoes for 25-30 minutes or until tender when pierced with a fork.

While the potatoes are cooking, mix the sour cream, the dip mix and the heavy cream in a medium bowl; combine well. Once the potatoes are done, transfer the wedges to a serving platter. Spoon the sour cream sauce over the potatoes. Top the wedges with bacon bits and green onions.

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Potatoes Soup

Potatoes Soup

Ingredients
8 medium potatoes, peeled and cut into 1/2-inch cubes
6 cups chicken broth
1 large onion, chopped
1 jar (7 ounces) roasted sweet red peppers, drained and chopped
1 small celery rib, chopped
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1/8 teaspoon rubbed sage
1/3 cup all-purpose flour
2 cups heavy whipping cream, divided
1 cup grated Parmesan cheese, divided
8 bacon strips, cooked and crumbled
2 tablespoons minced fresh cilantro

Directions
In a 5- or 6-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender.

In a small bowl, combine flour and 1/2 cup cream until smooth; add to slow cooker. Stir in 3/4 cup cheese, bacon, cilantro and remaining cream.

Cover and cook for 30 minutes or until slightly thickened. Ladle into bowls; sprinkle with remaining cheese. Yield: 12 servings (3 quarts).

Recipe found here: Potatoes Soup

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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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