acon, cheese, sour cream, instant potato flakes, and salt and pepper
egrees and bake the potatoes for an hour, or until done
Cut bacon into small pieces and fry, spoon bacon into a bowl and reserve 3-4 tablespoons of grease.
In a large pan add onion, patatoes, carrot, and celery.
Just barely cover veggietables with water and simmer until tender.
Add bacon, grease, cr of potato soup, milk, cheese and wild rice.
Heat.
Salt to your taste.
Serve.
Peel (or you can leave peels on) and dice the baked potatoes. Set aside. In Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using slotted spoon, remove bacon to paper towel. Drain, reserving 1-1/2 teaspoon drippings. Add soups, milk, garlic powder, Worcestershire sauce, onion powder, pepper and potatoes to the drippings. Cook uncovered for 10 minutes or until heated through, stirring occasionally. Stir in sour cream and cook for 1-2 minutes or until heated through - do not boil. Garnish with cheddar cheese and bacon.
he baked potatoes; set aside.
In a Dutch oven or soup
Mix together sour cream, mushroom soup, potato soup, celery soup, onion salt and pepper.
Pour over potatoes.
Bake uncovered at 350\u00b0 for 1 1/2 hours.
ash and dry one large potato. Rub 1 tbsp olive oil
Mix all ingredients.
Bake in 2 1/2-quart casserole dish at 350\u00b0 for 40 to 45 minutes.
Really easy, fast and delicious.
Heat oven to 350\u00b0. Bake potatoes until tender. Melt butter in medium pan; slowly blend in flour with whisk. Gradually add milk, whisking constantly; whisk in salt and pepper and simmer, stirring constantly. Cut potatoes in half and scoop out the potatoes. Cut the potatoes in cubes. You can use some of the peel if you want to. When milk is hot, add potatoes, sour cream, onion and bacon. Heat thoroughly and add cheese a little at a time as it melts. Sometimes add a can of cream of potato soup.
Wash and scrub potatoes thoroughly. Bake and let cool.
Chop into small pieces. Heat soup, milk and spices. Add potatoes. Use low heat because this will burn easily. Add cheese just before serving. Can serve with bacon bits, crackers, green onions, sour cream, etc. Makes about 6 servings.
Combine and heat thoroughly.
Serve in soup bowls topped with shredded cheese and bacon bits.
Now you can make this low fat or even fat free but it tastes WAY too good with the fat.
Add all ingredients to your warmed crock pot and stir in well.
Let it cook on low for a few hours stirring occasionally.
Enjoy!
Make roux with butter and flour; add chicken stock and milk. Cook until thickened.
Salt and pepper to taste.
Add cubed potato.
Serve garnished with cheese, bacon and chives.
Prick baked potato with a fork; wrap potato in soaked paper towel. Wrap in Saran Wrap. Cook in microwave on High power for 10 minutes. Will not dry out the tater!
Slice and remove inside of halves of baked potato.
Combine remaining ingredients and stuff potato skins.
Bake in 400\u00b0 oven until cheese melts and potato is golden brown.
Place the bratwursts and water into a large skillet, and set over medium heat. Bring to a boil, then cover and simmer for 10 minutes. Turn brats, and add more water if needed. Add carrots to the water. Cover and simmer for 10 more minutes. Drain, and slice the bratwurst.
While the bratwurst is cooking, pour the milk and potato soup into a saucepan, and set over medium heat. Simmer until the bratwurst are cooked. Stir in the onion, and add the carrots and bratwurst. Cook, stirring occasionally for about 10 minutes.
Saute onion and celery in butter until tender.
In large kettle, put water, bullion, potatoes with onion.
Cover and cook until potatoes are tender.
Blend cream cheese and flour with 1 cup of milk until smooth.
Stir into potato mixture.
Add milk, ham, and can of potato soup.
Bring to boil and boil for 1 minute.
Let simmer until ready to serve.
owl.
Add potato soup and beat at low speed for 3o seconds
Make slits 1 1/2-inches apart in baked potato.
Do not slice all the way through potato.
Place a slice of Vidalia onion in each slit.
Wrap in foil.
Bake.
Saut butter and onions until tender. Add cream of potato soup and creamed corn; mix well. Cook for about 5 to 10 minutes over medium heat. Add crawfish, half and half and all spices, stirring until well blended. Cook 20 to 30 minutes over medium to low heat, stirring occasionally to prevent sticking.