salt and pepper.
----ToMake Potato Skins----.
Scrub potatoes and
br>Bake as normal.
For dinner rolls.
Mix in bread
If making POTATO ROLLS: Preheat oven to 350\
Prepare Betty Crocker mashed Potato Buds for 8 servings, except decrease salt to 1/2 teaspoon and add 1/2 teaspoon garlic salt.
Stir parsley and cheese into potatoes.
Put into 1 1/2-quart casserole.
Mix remaining ingredients and sprinkle over potatoes.
Bake at 325\u00b0 for 20 minutes.
- Middle rack at 400 degrees for 30 minutes. Remove from the
Heat the oil in a saucepan, add the onions and saute for 3-4 mins. Add the potatoes and saute for 2-3 mins, stirring. Pour in the stock and bring to a boil. Simmer for 10 mins. Add the leeks and cook for 5-6 mins. Stir in the instant mashed potato flakes and season then mix in the sausages and cook for 2-3 mins, until warm. Divide the soup between 4 bowls, add a dollop of sour cream and sprinkle with chives. Serve.
8-inch baking dish (for 3-4 breasts).
Set
nd oyster sauce and saute for 30 seconds. Remove from the
double or triple recipe for the whole family or a
Bake potato in microwave 4 minutes. Remove
about the size of a dinner plate).
Spread 1/8
ke Yukon Gold potatoes for this particular recipe --
Heat olive oil in a small pan over medium heat. Saute onion until soft, for about 5 minutes.
Add potato and heat for one minute. Add milk and water and stir.
Cover and simmer, stirring often to prevent sticking, until potato is soft.
Remove from heat and add cheese. Stir until melted.
Puree in blender or mash with fork.
Add more water to achieve thinner consistency.
Serve or store. Fridge life is 24 hours. Freezer life is 4-6 weeks.
Boil potatoes and let water cool. Dissolve yeast in 1/2 cup warm water. Beat eggs and set aside. Cream shortening, sugar and salt; add potatoes, eggs, yeast, and potato water. Add flour 2 cups at a time and mix well. Knead on floured surface. Refrigerate covered for several hours (preferably overnight). Knead before making up. Bake at 350 degrees for loaf bread and 325 degrees for dinner rolls for 20-25 minutes.
PREHEAT oven to 375\u00b0F Mix sour cream, cheese, soup and onions in large bowl. Add potatoes; mix well.
SPOON into greased 13x9-inch baking dish.
BAKE 45 minutes.
Toss crumbs with butter; sprinkle over potato mixture. Bake an additional 15 minutes
Variation Southwest Style Easy Potato Bake
Prepare as directed, using KRAFT Mexican Style Shredded Cheese, adding 1 can (4 oz.) undrained chopped green chilies to the potato mixture and substituting 1 cup crushed tortilla chips for the crushed corn flakes.
o 425\u00b0F. Place sweet potato on a parchment paper-lined
Using a large saucepan, brown onion in butter.
Add potatoes, carrots, green peppers, sausage, water, salt and pepper. Cook on low, for about 45 minutes or until the potatoes are creamy.
Add milk and cook until heated through and then add instant potato flakes. If you want a creamy potato soup add a 1/2 cup potato flakes, or if you want your soup thick like stew add 1 cup of potato flakes.
Let soup sit for approximately 5 minutes in order to thicken and then serve.
Slice potato thin.
Slice onion.
In bottom of microwave dish, put butter or margarine.
Place potato and onion on top of butter. Microwave on High for 3 to 5 minutes.
Stir.
Continue microwaving until done.
Wash chicken; remove skin and dip chicken in beaten egg. Place chicken in crushed potato chips and press both sides so chicken is evenly covered.
Place chicken in pan after putting a little oil in pan.
Bake at 350\u00b0 for 1 hour.
Makes 5 servings. Good with Easy Potato Bake.
Combine potatoes, soups and water in a slow cooker.
Cover and cook on high setting until potatoes are tender, about 2 to 3 hours.
Stir in milk; add potato flakes to desired consistency, stirring constantly.
Cover and cook on high setting an additional 2 to 3 hours longer.
Spoon into bowls to serve; top with garnishes.