1. Preheat oven to 350 degrees.
2. In a large casserole dish, mix Simply Potatoes Diced Potatoes with Onion, green pepper and corn. Drizzle with oil and mix to vegetables to coat evenly. Sprinkle Morton Natures Seasons seasoning blend over top and mix to distribute evenly. Spread evenly over bottom of pan.
3. Place into oven and cook for 30-40 minutes, stirring occasionally so that all pieces get even browning. Serve with steak or other favorite meat.
In saucepan, cook and stir butter and soup until smooth.
Remove from heat; add sour cream.
Add onions, celery, and cheese; mix well.
Add salt, pepper and diced potatoes; mix well.
Pour into 9x13 baking pan; top with potato chips.
Bake at 350* for 45-55 minutes.
oat. Chill for 15 mins.
Meanwhile, for the potatoes, place potatoes in a
For the roasted salt and pepper
ot water. Let them sit for 30 minutes to plump and
add Package of Simply Potatoes Diced Potatoes, cook for 3 minutes add Turkey Sausage
Cook diced potatoes in boiling water for 3 minutes.
Drain and mix with onions.
Heat bacon fat or butter in an 8-inch skillet and add potatoes and onions.
Fry, bringing up from bottom with a spoon or spatula now and then to ensure even cooking.
Season to taste with paprika, salt and pepper.
Spread diced potatoes in casserole dish, making a layer about 1/2 inch thick. Mix soup with milk and fold into potatoes. Fold in 1 cup of the cheese. Season with Salt & Pepper, top with remaining 1 cup cheese and the French's onions. Dot with butter and bake at 350 for 30-40 minutes. Serve!
Bring 5lb potatoes to boil in salted water
Add diced potatoes (about 1/4 inch cubes) and cook for about 10
ooker.
Carefully add the diced potatoes with onion, then cilantro, carrots
Mix well.
Add the diced potatoes to bowl and stir gently
Select medium sized baking potatoes.
Scrub skins and bake in medium oven until tender.
Cool to touch.
Remove a slice from the top side; scoop out the inside, season and mash as for mashed potatoes.
Refill the shells, leaving the top of filling rough. Place in shallow pan in hot oven to reheat and brown the top. Serve very hot.
A bit of Cheddar cheese and/or bacon bits sprinkled on top is good.
Mix diced potatoes, sour cream, salt, cottage cheese and green onions in large bowl.
Pour into well-greased 13 x 9-inch baking dish.
Top with grated cheese.
If mixture seems too dry you can add a little more sour cream.
Bake at 350\u00b0 for 40 to 45 minutes.
Preheat oven to 350\u00b0F with rack in middle.
Line each ramekin with 2 table spoons of Simply diced potatoes with onion.
Drain spinach in a colander, pressing to remove excess liquid, then coarsely chop. Divide spinach, then bacon among ramekins, scramble the eggs with 3/4 cup cream reserving 1/4 cup. Spooning the mixture in each ramekin then place 1 tablespoon cream on top of each serving. Bake 15 to 20 minutes, removing from oven as cooked. Serve each person their own personal egg and potatoes in a ramekin.
Put diced potatoes in a pan.
Dab butter on top.
Sprinkle on onion soup mix.
Cover with foil.
Bake at 350\u00b0 at least one hour. The last 10 minutes, top with cheese and continue baking, uncovered.
keeping consistency smooth.
Add diced potatoes, folding in gently until well
Melt butter in skillet. Add sliced squash, diced potatoes, sliced onions, salt and pepper and stir-fry slowly until vegetables are done.
(A little water may need to be added.)
Mix soup and potatoes and stir in a 14-inch Dutch oven. Salt and
pepper
to
taste.
Cook 1 hour with 14 coals on top and 12 coals on the bottom.
Add cheese with 10 minutes to go.
il, season well and griddle for 3 minutes on each side