All Your Potato Recipes Please

Potatoes, cheddar cheese, cream of mushroom or onion soup, hashbrowns, lots of butter, potato chips.

Grease your casserole dish with lots of butter. Layer the bottom with hashbrowns. Shredded or patty, your call. Mix together cheese and cream of mushroom and pour on top. Repeat this layer as pleased, top with crushed potato chips.

Twice-Baked Potato Casserole Recipe

TOTAL TIME: Prep: 15 min. Bake: 20 min. MAKES: 6-8 servings

Ingredients
1-1/2 pounds red potatoes (about 6 medium), baked
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound sliced bacon, cooked and crumbled
3 cups (24 ounces) sour cream
2 cups (8 ounces) shredded mozzarella cheese
2 cups (8 ounces) shredded cheddar cheese
2 green onions, sliced

Directions
Preheat oven to 350°. Cut baked potatoes into 1-in. cubes. Place half in a greased 13x9-in. baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers.
Bake, uncovered, 20-25 minutes or until cheeses are melted. Sprinkle with onions. Yield: 6-8 servings.

Nutritional Facts
1 serving (1 each) equals 594 calories, 38 g fat (23 g saturated fat), 128 mg cholesterol, 702 mg sodium, 34 g carbohydrate, 3 g fiber, 24 g protein.

OMG!!! DON'T STOP!!!

Bump For deliciousness!

Baked your potatoe, split open, add real bacon bits (lots almost to the excessive point), drizzle (or pour) melted dark chocolate over the top.

Enjoy!

Potato Skins

Potato Skins


Crispy cheese potato skins, baked to a crisp, then topped with cheddar cheese, bacon, sour cream and green onions.
Yield: Serves 4 to 6.
INGREDIENTS
6 small to medium sized russet baking potatoes (total 3 pounds)
Olive oil
Canola oil or grapeseed oil
Kosher salt
Freshly ground pepper
6 strips of bacon
4 ounces grated cheddar cheese
1/2 cup sour cream
2 green onions, thinly sliced, including the greens of the onions
METHOD
1 Scrub the potatoes clean then bake the potatoes using your favorite method, either oven or microwave. If using an oven, rub with olive oil and bake in a 400°F oven for about an hour until the potatoes are cooked through and give a little when pressed. If using a microwave, rub all over with olive oil and cook on the high setting for about 5 minutes per potato. I have found that baking the potatoes in a conventional oven yields potatoes that are easier to work with (cut and scoop out), the potato seems to adhere to the skins a little better, but there is hardly a discernible difference in the final product.
2 While the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. Crumble.
3 Remove the potatoes from the oven and let cool enough to handle. Cut in half horizontally. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use, leaving about 1/4 of an inch of potato on the skin.
Increase the heat of the oven to 450°F. Brush or rub grapeseed oil or canola oil (or another high smoke point oil) all over the potato skins, outside and in. Sprinkle with salt. Place on a baking rack in a roasting pan (don't use a cookie sheet, it will warp, use a roasting pan or broiler pan that can take the heat). Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Remove from oven and let cool enough to handle.
4 Arrange the potato skins skin-side down on the roasting pan or rack. Sprinkle the insides with freshly ground black pepper, cheddar cheese, and crumbled bacon. Return to the oven. Broil for an additional 2 minutes, or until the cheese is bubbly. Remove from oven. Use tongs to place skins on a serving plate. Add a dollop of sour cream to each skin, sprinkle with green onions.
Serve immediately.

Heat your oven to 450 degrees.

Wash your potato to get it clean and pat dry.

Gently and lovingly rub it with olive oil.

Lay that tater down and sprinkle with lots of delicious sea salt. Be sure to hit all the areas.

Now, to get that potato hot and ready, slip it into the oven. The heat will magically transform it into something decadent and wonderful. This is not a quick process. You can't rush it. Take your time and be patient. Good things come to those who wait.

About 40 minutes after you get the heat started, your potato is ready. Carefully remove it from the oven - watch your hands because this potato is hot.

Put it on a plate and slide your knife ever so carefully down the center. Watch the steam burst out of the opening. Grab some butter and put it in the middle to help keep everything moist. You are now ready to eat your potato.

Bacon Potato Salad

Ingredients

6 to 8 medium potatoes (about 3 pounds), peeled and cut into 1-inch cubes $
1/2 pound bacon, cooked and crumbled $
6 green onions, chopped $
2 celery ribs, finely chopped $
2 tablespoons diced pimiento, drained
3/4 teaspoon salt
1/4 teaspoon pepper $
1/2 cup mayonnaise $
1/2 cup sour cream $
Garnishes: paprika, celery sticks $


Preparation

Cook potatoes in boiling water to cover in a Dutch oven over medium heat 15 to 18 minutes or until tender. Drain and let cool slightly.

Place potatoes in a large bowl. Add bacon, chopped green onions, and next 4 ingredients. Stir together mayonnaise and sour cream until blended. Pour over potato mixture, tossing gently to coat. Cover and chill at least 1 hour. Garnish, if desired.

Note:
Round white potatoes work well in this recipe. To lighten, use light mayonnaise and sour cream. To make ahead, peel and cut potatoes the night before, cover with water, and chill.

M. Jane Wright, Birmingham, Alabama, Southern Living
JULY 2005

BACON AND POTATOES?!?

YES!!! YES!!! YES!!!

OH GOD THAT WAS FANTASTIC!!!

FR sent.

Bacon Potato Salad

Ingredients

6 to 8 medium potatoes (about 3 pounds), peeled and cut into 1-inch cubes $
1/2 pound bacon, cooked and crumbled $
6 green onions, chopped $
2 celery ribs, finely chopped $
2 tablespoons diced pimiento, drained
3/4 teaspoon salt
1/4 teaspoon pepper $
1/2 cup mayonnaise $
1/2 cup sour cream $
Garnishes: paprika, celery sticks $


Preparation

Cook potatoes in boiling water to cover in a Dutch oven over medium heat 15 to 18 minutes or until tender. Drain and let cool slightly.

Place potatoes in a large bowl. Add bacon, chopped green onions, and next 4 ingredients. Stir together mayonnaise and sour cream until blended. Pour over potato mixture, tossing gently to coat. Cover and chill at least 1 hour. Garnish, if desired.

Note:
Round white potatoes work well in this recipe. To lighten, use light mayonnaise and sour cream. To make ahead, peel and cut potatoes the night before, cover with water, and chill.

M. Jane Wright, Birmingham, Alabama, Southern Living
JULY 2005

BACON AND POTATOES?!?

YES!!! YES!!! YES!!!

OH GOD THAT WAS FANTASTIC!!!

FR sent.

I'll have what she's having

Simple but delicious:

Potato Egg Bake

Directions

Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 7 minutes or until tender; drain.
Spread potatoes in a 13-in. x 9-in. baking dish coated with cooking spray. Top with the broccoli, onions and red pepper.
In a large bowl, whisk the remaining ingredients until blended. Pour over vegetables. Bake, uncovered, at 350° for 35-40 minutes or until center is set. Yield: 8 servings.

Originally published as Potato Egg Bake in Healthy Cooking June/July 2009, p40

The ingredient list is missing.