/3 cup of the potato water. Blend potatoes and liquid
Lay out 2 pieces of foil onto a flat surface. The foil should be enough to cover each potato.
Wash potato skins thouroughly and dry them, dip in rendered bacon fat, place the potatoes onto each piece of foil and cover in sea salt. Wrap and bake in a 425 degree oven for about 45 minutes to 1 hour.
Make it a loaded potato and top it with sour cream, cheddar cheese, chives, bacon (crumbled), and Mrs. Dash original seasoning for a really great baked potato, or eat it as is. Either way, it's delicious!
o 400\u00b0F.
Place potato cubes in a small saucepan
Place potatoes and salt in a large saucepan with water to cover. Bring to a boil, then reduce heat and simmer until just tender, 15 minutes. Drain and set aside.
In a medium skillet, melt butter over medium heat. Cook celery, carrots and onion in butter until onion is translucent.
Combine potatoes, vegetable mixture, cream of potato soup and milk in a large pot over low heat. Simmer 15 minutes, adjusting milk to desired thickness. Serve.
Combine flour, potato flakes, baking powder, and salt together in a large bowl.
Preheat a waffle iron.
Whisk milk, eggs, and oil together in a small bowl. Stir into the flour mixture until just moistened. Fold Cheddar cheese, bacon, and green onions into the batter.
Pour batter into the preheated waffle iron. Bake according to manufacturer's directions, until golden brown, about 6 minutes. Repeat with the remaining batter.
In soup pot cook bacon til crispy, remove and set aside.
Add chopped onion and potato to bacon fat, salt and pepper, and cook through.
Stir in flour and cook 1-2 more minutes.
Adjust heat to a low medium.
Add half and half and milk all at once, stirring occassionally until hot.
Add shredded cheese and stir until melted (I go one handful at a time cuz I've had weird things happen otherwise).
Crumble bacon into bits and add back to soup.
Garnish with green onions, cheese, and bacon.
Cook, drain, cube and chill potatoes.
When potatoes are cold, mix in remaining ingredients.
Put salad in refrigerator for a few hours for flavors to mix.
Enjoy and eat with your favorite main dish that you might normally eat a loaded potato with or as a great summer side dish. (But I make it year round!).
o cool.
Cut each potato in half. Using a small
rown. Set aside.
Pierce potato with fork and microwave 4
Heat oven to 350. Spray a 13x9-inch baking pan with no stick cooking spray.
Combine evaporated milk, water, butter, potato slices and sauce mix, in a 5-quart pot, over medium heat, just until it comes to a boil. Remove from heat. Stir in sour cream and chives or green onions. Pour into prepared pan. Sprinkle with cheese.
Bake 40 minutes or until bubbly and golden brown.
Pierce potato with a fork in multiple
auce over fish.
Skillet Potato Cake:
Prepare potatoes (with
Equipment needed: Potato Ricer, Pasta Rolling machine, Mixer,
Spread popcorn and potato chips out on a baking sheet.
Melt butter and combine with onion powder, sugar, garlic powder, and salt.
Drizzle mixture over popcorn and potato chips.
Sprinkle with cheese and chives.
Use a spatula to toss mixture.
/2 of the recipe as this recipe makes 2-9 inch
level cup of prepared Recipe #453973 (without added flour).
eturn potatoes to saucepan. Using potato masher, mash potatoes with milk
lices similar to the potato. Place the potato starch in a small
Lightly toast whole wheat bread. Spread one tablespoon butter on each slice of bread. Spread mustard on bottom slice of bread over butter.
Either boil or microwave the hot dogs, can be sliced lenthwise prior to cooking. Layer the hot dog slices on the bottom slice of bread.
Top the hot dog slices with potato salad and spread evenly.
Layer hard boiled egg slices on top of potato salad.
Season with salt & pepper to your liking. Top with other slice of bread. Cut in half on the diagonal and serve.
creating a bowl. Place the potato skins flesh-side up on