oat. Chill for 15 mins.
Meanwhile, for the potatoes, place potatoes in a
For the roasted salt and pepper
il, season well and griddle for 3 minutes on each side
The night before, cube the potatoes, and put them in a
-inch baking dish, toss potatoes with oil, salt and pepper
Cook potatoes in a saucepan of boiling salted water for 10-15 mins, until almost tender. Drain well. Cool and cut into thick slices.
Heat oil in a large skillet on medium heat. Cook potatoes for 5-6 mins, turning occasionally, until golden brown. Sprinkle with cheese and red pepper flakes and cook for 1-2 mins, until golden and crisp. Season to taste and garnish with parsley.
Boil cubed potatoes for 20 to 25 minutes, until
Spray a 9x12 pan with pan release.
Mix all liquid ingredients together in a large bowl.
Add potatoes, onions and cheese. It's ok if the potatoes are still frozen. You can use frozen onion too.
Scoop into baking pan. Spread evenly.
Top with cornflakes or potato chips.
Bake 350 degrees F for 1 hour.
Slice potatoes thinly onto a big piece of heavy aluminum foil and sprinkle with salt and pepper.
Crumble bacon over potatoes. Add onion and cheese cubes.
Slice butter over all and mix mixture gently on the foil.
Bring edges of foil up, leaving room for steam expansion. Seal with a double fold.
Place package on grill and cook about 1 hour, turning several times. Be careful not to burn.
Preheat oven to 350.
In a large bowl, stir together butter, soup, sour cream salt and pepper.
stir in cheese. I add the cheese little by little so that it all gets mixed in evenly and doesn't end up all over the counter.
stir in potatoes, again little by little.
Place mixture into a 9x13 baking pan.
Bake for 60 to 90 minutes or until hot all the way through and a little brown around the edges.
9x13 pan place chopped potatoes.
Pour melted butter on
---ToMake Potato Skins----.
Scrub potatoes and pat dry.
Pierce
b>potatoes thoroughly; rub skins with oil.
Bake at 400\u00b0 for
Scrub potatoes thoroughly and rub skins with oil.
Bake at 400\u00b0 for 1 hour or until done.
Let potatoes cool to touch.
Cut in half lengthwise.
Carefully scoop out pulp, leaving 1/4 to 1/8-inch shell.
(Pulp may be reserved for mashed potatoes or reserved for another recipe.)
Cut shells in half crosswise and deep fry in hot oil (375\u00b0) for 2 minutes or until lightly browned. Drain on paper towels.
nd crumble. Peel and slice potatoes onto a large piece of
Saute butter and onions in a large pot until onions are clear. Whisk in flour until lumps are gone. Add milk slowly whisking the entire time to avoid lumps and cook until it thickens to a sauce. Remove from heat and add cheese and stir until lumps are gone. Arrange potatoes in a large roasting pan and pour cheese sauce over the top. Bake covered at 375 for 1 1/2 hours or until potatoes are cooked. When potatoes are cooked remove lid and cook for 30 minutes to brown the top.
Fully cook potatoes in skin in microwave.
Scrub potatoes thoroughly.
Cut potatoes into 1/4 inch thick slices.
In a 1 1/2 to 2 quart casserole, combine potato slices and water.
Microwave on high, covered, for 9 to 11 minutes or until potatoes are just tender, stirring after every 3 minutes.
Drain potatoes well.
Dollop cheese onto potatoes.
Cook uncovered on high for 45-60 seconds until cheese melts.
Gently stir cheese into potatoes.
br>Cook the sliced potatoes in boiling water for about 5 minutes
Cut up potatoes in 1-inch cubes.
Place onion over potatoes. Dilute soup with milk and pour over potatoes.
Cube Velveeta and place on top.
I use a 2-quart casserole dish.
Bake at 350\u00b0 for 1 hour or until potatoes are done.