Toss the quartered potatoes with the seasoning salt and olive oil.
Place in a grill basket and grill over medium-high heat for about 20 minutes, or until potatoes are soft. Toss often to prevent burning.
Once soft, mash the potatoes with a potato masher and mix in butter and milk or sour cream. Top with chopped chives or other mashed potato mix-ins of your choice.
Serve Grilled Mashed Potatoes Recipe with your favorite grilled meat and/or veggies.
ream cheese is softened and easy to stir.
Stir in
In medium bowl, combine black beans and 2 tablespoons salsa; mash with fork and stir until smooth.
On 12-inch serving plate, spread bean mixture into 10-inch circle.
Top with sour cream; spread to within 1/4-inch of edge of beans.
Top with one cup salsa, lettuce, cheese, olives, green onions and tomato.
Serve with Easy Tortilla Chips.
Makes 5 cups; 12 to 16 servings.
ith a lid. Steam the potatoes until the water evaporates, about
mound of Garlic Mashed Potatoes, topped with Green Beans and
Microwave the potatoes or use leftover baked potatoes (Recipe #280220) and set aside until
br>In skillet fry the potatoes until they start to look
Cut up potatoes in chunks; place in a shallow 9 x 12-inch casserole dish.
Put cheese, onion and pimento on top of potatoes. Sprinkle on parsley, paprika and garlic powder.
Put toasted bread cubes on top; drizzle butter on top of toast.
Bake for 25 minutes at 350\u00b0.
Serves 6 to 8.
Boil unpeeled potatoes just long enough so potatoes are easy to peel.
Peel potatoes.
Slice into half or quarter pieces.
Season with Morton Nature's Seasons.
Bake in oven at 450\u00b0 until brown.
ou like).
Boil the potatoes in lightly salted water for
Start the water, salt and sugar to a boil while prepping the potatoes.
Add the potatoes as soon as they're prepped, cover and let cook until nearly done. (Actual time will vary based on the size and density of the potatoes. The tiny potatoes took only about 20 minutes, others longer.)
Add the beans, return to a boil and cook for about 7 minutes or until the beans are well-cooked but still bright green.
Drain.
Return to the hot pot and toss with garlic and butter. Add salt if needed.
et aside.
Cook the potatoes in a large pot of
Boil potatoes whole until done.
Cool and slice.
Layer in a 13 x 9 x 2-inch casserole dish.
Saute onion and green pepper in margarine.
Add cheese and tomatoes.
Stir together until melted. Pour over potatoes and bake at 350\u00b0 for 20 minutes or until bubbly.
Makes 4 to 6 servings.
Preheat oven to 350\u00b0.
Bring 4 cups of water to a boil and add sliced potatoes or steam until almost done, but not breaking apart. Add garlic, salt, bouillon and onion to potatoes before cooking. Pour 1/2 of potatoes into long steam pan.
Cover with cheese and half of chilies.
Top with remaining potatoes and cheese.
Bake for 20 minutes.
Remove from oven and spread with sour cream and egg mixture on top.
Arrange chilies on top and more cheese.
Bake an additional 10 minutes.
nd wash 4 medium russet potatoes or 6-8 medium red
Place potatoes in 9 x 13-inch pan.
Add milk, salt, Tabasco sauce together.
Pour over potatoes.
Dot with butter and cover tightly with foil.
Bake 45 to 60 minutes at 400\u00b0.
Remove foil. Add cheese and green chillies.
Bake until cheese is melted, then serve.
Bake potatoes.
Cool and slice.
Saute bacon and onions (do not drain grease).
Add potatoes, chili powder and garlic.
Fry until potatoes are heated.
I use an iron skillet.
Cut potatoes into 4 pieces (with or without peel).
Place in baking dish, then add margarine, onion slices, green pepper, picante hot sauce.
Let potatoes bake until soft.
Bring out of oven and sprinkle Cheddar and Mozzarella cheese, put back in oven and heat until cheese is melted over potatoes.
Serve hot.
Shredding potatoes is easy compared to shredding carrots but they do discolor.
Put them in cool water and then drain.
Mix them with salt, pepper and onion and pour half and half over to just barely cover.
Bake at 350\u00b0 for an hour or until done.
Serves 6.
Heat oven to 350\u00b0.
Rinse and dry sweet potatoes well.
Place potatoes on baking sheet; bake for 55 to 60 minutes, or until tender.
Do not turn off oven.
Cool potatoes until easy to handle.
When potatoes are cool, cut in half lengthwise.
With spoon, scoop out pulp from 8 potato halves into large bowl and discard skins.
Scoop out pulp from remaining 8 potato halves, leaving 1/4 inch potato intact on skin to make shells.
Place pulp in same large bowl; return potato shells to same baking sheet.