creating a bowl. Place the potato skins flesh-side up on
rizzle the mixture over the potato salad and stir in lightly
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!
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!).
/3 cup of the potato water. Blend potatoes and liquid
o 400\u00b0F.
Place potato cubes in a small saucepan
75.
Choose a russet potato free of blemishes.
Wash
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.
bsp olive oil onto the potato skin. Pierce potato skin with fork and wrap
Bake potato about 40 minutes at 375\u00b0 until soft.
Cut a cross in the top of each potato so that steam can escape.
Break potato away from skin with a fork, being careful not to scoop out of potato.
Add butter, salt and pepper.
Mix into potato.
Add sour cream, chives and grated cheese.
Stir and mix carefully so as not to break the potato skin.
Sprinkle with additional cheese.
Bake for 15 minutes or until cheese melts and begins to brown at edges.
Bake one potato in microwave for 4-6
Boil potatoes with skin on until done, approximately 20 minutes.
Peel off potato skin, if desired, while still warm. Bring eggs to a boil, remove from heat and let stand in hot water 20 minutes.
Peel eggs under cold water.
Mix cut up potatoes, eggs, onion and celery.
For dressing, mix vinegar Miracle Whip, mustard, sugar, salt and pepper.
Mix with potato mixture. Refrigerate.
Let mixture blend for several hours before serving. (1 potato = approx. 2 servings.
Adjust amount as needed.)
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.
.
Wash the sweet potato and rub it all over
ithout absorbing oil). Dip sweet potato into batter; drain excess. Deep
Place sweet potato in a microwave-safe bowl.
Scrub and bake potato until tender.
Remove from oven.
Split top.
Spoon out potato and save skin.
In small bowl, mash potato with fork.
Sliver cheese into potato, add onion and salt, if desired.
Mix well.
Spoon back into potato skin.
Return to oven for 10 to 15 minutes.
or another use.
Place potato halves cut-side down on
Pierce sweet potato skin with a fork in several
Prick the potato with a fork.
Bake