Potato Skins

Potato Skins

Ingredients:

4 large baker potatoes
2 Tbsp fresh-churned butter
Salt and freshly ground pepper to taste
1 cup shredded cheddar or Monterey jack cheese
4 slices bacon, fried to a crisp and crumbled (preference)
Sour cream (preference)
Chopped fresh chives (preference)

Impale the potatoes with a fork and bake in a preheated 425F oven until done, or about 1 hour. Cut in half lengthwise and scoop out the mash, leaving skins about 3/4 inch thick.  Set aside.

Spread the inside of the skins with butter and season with salt and pepper.  Cut each shell into 4 to 6 strips. Arrange on a baking sheet and place under a preheated broiler until cheese melts, or about 2 minutes.

Sprinkle with crumbled bacon, and serve with sour cream and chopped chives.

Serves up 4 to 6.

Baked Sweet Potatoes 060810

Baked Sweet Potatoes

6 large sweet potatoes
1/2 cup Splenda
1 quart orange juice
2 tablespoons cinammon
2 tablespoons nutmeg
1/4 tablespoon vanilla
1 stick sweet butter
Boil sweet potatoes, drain and cool. Peel off jackets and slice lengthwise.

Place in 2 layers in a oven safe casserole or all purpose aluminum pan. Sprinkle 1/2 Splenda on each layer. Place orange juice and butter in a 2 quart sauce pan.

Heat at medium and add cinnamon and nutmeg and vanilla. Stir until it reaches a soft boil.

Reduce heat and let simmer for five minutes. Pour over sweet potatoes.

Cover pan and bake for 50-60 minutes at 350 degrees. Uncover and bake for extra five minutes to brown top.

Mashed Potatoes and Turnips=032210

Mashed Potatoes and Turnips

3 sm. potatoes, peeled & cubed
1 1/2 c. turnips, peeled & cubed
1-2 tbsp. skim milk
2 tbsp. unsalted butter
1 tbsp. fresh chopped parsley
1 tbsp. chopped chives
Dash ground red pepper
2 tbsp. freshly grated Parmesan cheese

In a large saucepan, over medium heat, cook potatoes and turnips in boiling water for 20 to 30 minutes or until fork tender; drain.

In a large bowl combine potatoes, turnips, milk and butter. Mash with fluffy. Stir in parsley, chives and red pepper. Spoon mixture into 1 quart shallow baking dish. Sprinkle with Parmesan cheese. Broil 3" to 4" from heat for 1 to 2 minutes or until lightly brown. Makes 4 servings, about 1/2 cup each.

Roasted Potato Salad 031810

3 1/2 pounds red potatoes
1/3 cup chopped green onions
1/2 cup chopped celery
1/2 teaspoon paprika
1/4 cup red roasted pimiento strips
1/4 cup cider vinegar
1/3 cup vegetable oil
1/4 teaspoon Tabasco sauce
1/3 cup drained sweet pickles
4 eggs, hard-boiled and chopped fine
4 tablespoons chopped parsley
1/2 cup real mayonnaise

Wash potatoes and boil, unpeeled, in a covered saucepan until fork tender. Remove from heat and set aside to cool.

When the potatoes are cool enough to peel, cut into cubes and add onion, celery, salt, eggs, and paprika.

Blend vinegar, oil, and Tabasco, and pour over potato mixture. Toss lightly with a fork, making sure the dressing coats the whole salad without breaking up the potatoes. Let cool completely and stand for about an hour.

Add the mayonnaise, the chopped parsley and pickle and the roasted pimiento strips and toss well. Refrigerate until ready to serve.

Yield 8 to 10 servings.

Gourmet Red Potato Salad 031010

3 lbs. sm. red potatoes (unpeeled)
3/4 c. mayonnaise
2 tsp. tarragon vinegar
3/4 tsp. dry mustard
1/2 tsp. salt
3/4 c. heavy whipping cream (whipped)
1/4 c. fresh parsley (chopped)
1/2 c. chopped green onions or shallots

Put potatoes in large pot of salted cold water. Bring to boil 15 to 20 minutes until tender but firm. Drain and rinse under cold water. Refrigerate, covered, until chilled. Cut potatoes in 3/4 inch cubes.

In medium bowl blend mayonnaise, vinegar, mustard and salt. Fold in whipped cream. Add chopped green onions and parsley. Add potatoes and fold gently to coat. Cover and refrigerate at least 2 hours.

Mashed Sweet Potatoes 030910

5 or 6 large sweet potatoes, peeled
1 stick butter
1/2 tsp. salt
1/4 tsp. black pepper
1 or 2 tablespoons honey or maple syrup

Peel potatoes and cut into quarters. Simmer in a large 3-4 quart pot of water with 2 tsp. salt added to water.

After 20 minutes or so, test potatoes with a fork to see if they are fully tender.

When cooked, drain water and return sweet potatoes to pan over still-warm burner (leave burner off or on very low heat).

Add butter to bottom of pan and stir until melted. Using a potato masher, mash the sweet potatoes with the butter, adding salt and pepper, to taste. Add honey to sweeten, stirring thoroughly.

Do not over sweeten the potatoes; the honey should be barely perceptible but it should enhance the natural sweetness of the potatoes.

Garlic Mashed Potatoes 030810

2 lb. peeled and diced potatoes
1/2 to 1 head garlic cloves, peeled and mashed
6 tbsp. butter
1/2 to 3/4 cup heavy cream, half&half or milk

Cover potatoes with water sufficient to cover in a heavy-bottomed pan. Cover and bring to a boil. Reduce heat slightly and simmer until potatoes are fork-tender.

Drain potatoes and set aside. Return empty pan to heat and add butter, leaving until butter melts. In a separate pan, bring cream or milk to boil (do not allow to curdle; remove from heat immediately when it starts to boil).

Mash the potatoes, beating in the butter and half&half, cream or milk, mashed garlic, and salt and pepper, until potatoes are smooth and fluffy.

NOTE: For milder garlic flavor, parboil garlic along with potatoes, then mash with potatoes.

Oven Roasted Red Potatoes

2 lbs. red potatoes, washed and cut into 1 inch cubes
1 tablespoon basil
1 tablespoon thyme
1/2 cup olive oil
1 cup Parmesan cheese
2 teaspoons seasoned salt
pepper to taste

Preheat oven to 425°F.

Place potatoes in a casserole dish and drizzle with olive oil. Add spices to coat potatoes. Stir potatoes around.

Place half of the Parmesan cheese on the potatoes and place in the oven for 30 minutes.

Check potatoes, stir (add more olive oil if the potatoes are getting dry) and add remaining Parmesan cheese. Return to oven for 30 minutes or until they are roasted to the desired color and texture.

Let stand for 3 minutes and serve warm.

Cajun Fried Potatoes 030710

4 lg. white potatoes, unpared, scrubbed
Boiling, salted water
1/2 tsp. salt
1/4 tsp. ground white pepper
1/4 tsp. ground black pepper
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/8 tsp. ground cumin
1/8 tsp. ground cayenne pepper
About 2 c. oil, for frying

Cut the potatoes into 1" cubes. Add to boiling salted water. Cook just until fork tender but not mushy, about 7 minutes. Drain and cool. Meanwhile, in a bowl, combine the salt, peppers, onion and garlic power, cumin and cayenne pepper. Add the potatoes to the spices. Toss to coat all pieces evenly. You may do this much in advance and hold the potatoes as long as an hour before completing the dish.

Heat about 1" oil in a wok or deep skillet to about 350 degrees or until a piece of potato sizzles when added to the oil. Add the potatoes. Fry until golden brown on all sides, turning frequently. Remove from fat, drain and serve immediately.

Sweet Potato Biscuits

2 1/2 cups biscuit mix
1/3 cup butter, softened
1 cup sweet potatoes, cooked and mashed
1/2 cup milk

Combine ingredients in order given and mix until a soft dough is obtained.

Turn dough out onto a lightly floured work surface and shape into a ball; knead 3-4 turns (do not over-knead).

Press out to a flattened circle 1/2-inch thick.

Dip biscuit cutter into flour and cut into 2-inch rounds.

Arrange biscuits with edges touching on an ungreased or parchment-lined baking sheet.

Bake in preheated 450°F oven for 10-12 minutes or until golden.

Makes about 18 biscuits.

Potato Shell Taco Pie

1/4 c. butter
2/3 c. milk
1 (1 1/4 oz.) pkg. taco seasoning mix
2 1/2 c. instant mashed potato flakes
1 lb. ground beef
1/2 c. chopped onion
1 (16 oz.) can refried beans
1/2 c. bottled barbecue sauce
1 c. shredded lettuce
1 med. tomato, chopped
1 c. shredded Cheddar cheese (4 oz.)
Dairy sour cream (optional)

In a medium saucepan melt butter. Add milk and 2 tbsp. of the taco seasoning mix. Remove from heat; stir in potato flakes. Press mixture over the bottom and up the sides of an ungreased 10 inch quiche dish or pie plate.

In 10 inch skillet cook beef and onion until beef is brown and onion is tender. Drain off fat. Stir in remaining taco mix, beans and barbecue sauce. Cook and stir until bubbly. Turn into prepared crust. Bake, uncovered, in 350 degree oven for 30 to 35 minutes. Let stand 5 minutes. Top with lettuce, tomato and cheese. Cut into wedges. Serve with sour cream. Makes 6 servings.