Potato Recipes

[b-man]

Scalloped Potatoes and Ham

Ingredients:

1/2 cup butter
1/2 cup flour
2 teaspoons salt
1/2 teaspoon pepper
3 cups milk
3 cups ham, cooked
1 large green pepper, chopped
1 large onion, chopped
1/2 cup cheddar cheese, shredded
5 cups potatoes, pared and sliced

Yield: 8 servings
1 hour 50 minutes total (approx.) … 20 mins prep

Melt butter in large sauce pan over low heat; blend in flour, salt, and pepper.
Cook, stirring constantly, for about 1 minute. Remove from heat gradually stir in milk.
Return to heat; cook until thickened and bubbly.
Fold in ham, onion, green pepper and cheese. Pour over potatoes in a large bowl.
Stir gently then move into a buttered 13X4-inch baking dish; cover with foil.
Bake at 350 degrees for 30 minutes.
Uncover and continue to bake for 1 hour.
Let stand for 10 minutes before serving.

B-man

[b-man]

Tuna Scalloped Potatoes

Tuna, potatoes and onions, layered and topped with a mushroom soup and mustard sauce, then baked.

Yields: 8 servings
Prep time: 15 minutes
Cook time: 60 minutes
Total time: 75 minutes

Ingredients
6 cups baking potatoes, peeled and sliced
0.25 cup yellow mustard
0.5 cup all-purpose flour
3.5 cups milk
1 teaspoon salt
0.5 cup condensed cream of mushroom soup
2 (6 ounce) cans tuna, drained
1.5 cups thinly sliced onions

Directions

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 10 minutes; Drain. Preheat oven to 300 degrees F (150 degrees C).
2. In a saucepan, combine yellow mustard, flour, milk, salt and 1/2 cup of soup. Mix thoroughly and heat until thickened.
3. Starting with the potatoes, arrange the potatoes, tuna and onions, in alternating layers in a 9x13 inch baking dish. Pour the mustard sauce all over the top.
4. Bake in a preheated oven for 1 hour or until hot and bubbly.

B-man

[b-man]

Ogallala Sioux Scalloped Potatoes & Ham

Ingredients:

2 lbs Hash Browns Frozen/Southern Style/Thawed (26 oz bag)
2 cups sour cream
1/2 cup butter or margarine-melted
1 small can cream of chicken soup
1/2 medium onion-chopped
1 2 oz jar pimientos
2 cups cubed Ham
2 cups cheddar cheese-grated (can use Pepper Jack for a little extra fire)
salt & pepper to taste
2 cups corn flakes

In a large mixing bowl, mix together sour cream, 1/4 cup of the butter, soup, onion, cheese, pimientos, salt and pepper.

Add potatoes and Ham and mix well. Spray a 9 x 13 baking dish with Pam and pour mixture in to baking dish.

Crush corn flakes and spread over the potatoes. Pour the remaining 1/4 cup melted butter over the potato mixture. Bake at 350º for 45 minutes.

B-man

[b-man]

Australian Batter Fried Potatoes

Ingredients:

1/2 cup all purpose (plain) flour
1/2 cup cornflour
1/4 teaspoon (measured) baking soda (bi-carbonate of soda)
salt to taste
Add cold beer to make a batter of the consistency of pancake batter. I find a “lighter” lager beer is better than a heavy “yeasty” beer. (about 1/3 to 1/2 a can or small bottle)

Heat oil to 350-360F. I use peanut or canola oil The oil needs to be about an inch deep. I find a candy thermometer is ideal if you don’t have a deep fryer.
Dip each potato slice in the batter . Coat in all purpose flour and coat in batter again. Fry in the oil until batter is golden. Remove and drain Don’t over crowd the pan and allow the oil to return to 350F before cooking the next batch. Sprinkle with salt and/or vinegar.
Enjoy!

B-man

[b-man]

Hash Brown Potatoes

Ingredients:

1 teaspoon vegetable oil
1 teaspoon unsalted margarine
1-1/4 pounds all-purpose potatoes peeled cooked and cut into 1/2"
cubes
2 onions minced
1/2 cup chicken broth
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper

In a large nonstick skillet, heat the oil and margarine. Saut,
thepotatoes and onions until lightly browned, about 5 minutes. Add
the broth, salt and pepper. Reduce the heat and cook, patting the
mixture down and turning in over as it forms a crust; about 15minutes
longer.

B-man

[b-man]

Scalloped Potatoes

A classic recipe for potatoes; it is easy to make, and with a couple of variations it can fit the skills
and resources in most kitchens.

4 cups sliced potatoes*
1/2 small chopped onion, optional
2-3 tablespoons butter
3 tablespoons flour
2 1/2 cups milk
1 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 350 F.

Traditional Method
This method uses fresh raw potatoes, peeled and sliced.

Finely chop onion and sauté in butter until onion is transparent and tender. While keeping the pan on medium heat, stir flour into butter and onion. Gradually stir in milk, salt and pepper. Continue to stir to prevent scorching and bring to a boil. Remove from heat and stir in peeled and sliced potatoes. Place potatoes in 2-quart casserole dish or 8x11 size baking pan. Cover and bake for 30 minutes, remove cover and continue to bake until potatoes are tender, from 30-60 minutes longer depending upon how shallow potatoes are in the pan.

B-man

[b-man]

Crock Pot Potatoes

This is great…

Ingredients:
1-2 pound bag of frozen hashbrowns
1 can of cheddar cheese soup
1 can of cream of chicken soup
1 cup of milk
1 cup of shredded cheese
1 small container of french fried onions

Mix all ingredients together in crockpot, except for the shredded cheese and the onions. Cook on low for 8-10 hours. 1 hour before serving, stir in cheese and top with onions.

VERY fast to prep. and great tasting!

B-man

[b-man]

Wonderful Stuffed Potatoes

Here’s a lavish-tasting, low-fat, low-cholesterol, low-sodium treat.

Yield: 8 servings
Serving size: 1/2 potato

4 medium baking potatoes
3/4 cup low-fat (1 percent) cottage cheese
1/4 cup low-fat (1 percent) milk
2 tbsp soft margarine
1 tsp dill weed
3/4 tsp herb seasoning
4 to 6 drops hot pepper sauce
2 tsp Parmesan cheese, grated

1. Prick potatoes with fork. Bake at 425 degrees F for 60 minutes or until fork is easily inserted.

2. Cut potatoes in half lengthwise. Carefully scoop out potato, leaving about 1/2 inch of pulp inside shell. Mash pulp in large bowl.

3. By hand, mix in remaining ingredients, except Parmesan cheese. Spoon mixture into potato shells.

4. Sprinkle each top with 1/4 teaspoon Parmesan cheese.

5. Place on baking sheet and return to oven. Bake for 15 to 20 minutes or until tops are golden brown.

B-man

[b-man]

Oven-Roasted Sweet Potatoes

Stumped on just what to do with those sweet potatoes lurking in the produce section? Here’s a very easy and tasty way to fix them. Paired with sweet onions and roasted to perfection, these potatoes are oh-so-good and oh-so-good for you!

Ingredients:

4 medium peeled sweet potatoes, cut into 2-inch pieces (about 2 1/4 lb.)
2 medium Oso Sweet or other sweet onions, cut into 1-inch pieces (about 1 lb.)
2 Tbsp. extra-virgin olive oil
3/4 tsp. garlic-pepper blend (such as McCormick)
1/2 tsp. salt

Preheat oven to 425 degrees.

Combine all ingredients in a 13 x 9-inch baking dish, tossing to coat.

Bake at 425 degrees for 35 minutes or until tender, stirring occasionally.

B-man

[b-man]

Scallion and Bacon Twice-Baked Potatoes

Yields: 4 Servings
Preparation Time: 15 min
Cooking Time: 75 min

These spuds are packed with the taste of salty bacon and the mild-sharpness of scallions. They’re twice baked for twice the flavor.

Ingredients

4 large potato(es), Idaho
1 cup fat-free sour cream
3/4 cup Kraft Free Shredded Cheddar Cheese, or other brand
1/8 tsp table salt, or more to taste
1/8 tsp black pepper, or more to taste
3 slices Canadian-style bacon, chopped and cooked until crisp
3 medium scallion(s), white and light green parts, chopped

Instructions

Preheat oven to 350ºF. Pierce potatoes with a fork and bake in oven until soft, about 1 hour. (Alternatively, you can cook potatoes in microwave on HIGH for about 7 minutes on each side.) Remove from oven and increase oven temperature to 450ºF.

Allow potatoes to cool slightly. When cool enough to handle, slice potatoes lengthwise down center almost, but not all the way, through. Scoop out center of potatoes and place filling in medium bowl; reserve hollowed out potato skins.

Add sour cream and cheese to potatoes. Season liberally with salt and pepper. Add bacon. Using a potato masher or a fork, mash potato mixture until creamy and bacon is distributed throughout. Add scallions and mix with a fork until just combined. (Note: Depending on the consistency of your particular potatoes, and the humidity of the day, you may want to add a bit more fat-free sour cream to get your potatoes extra creamy.)

Scoop 1/4 of potato mixture back into each potato skin. Place potatoes on a nonstick baking sheet and cook until heated through and cheese is melted, about 8 minutes.

B-man

[b-man]

SHEPHERD’S PIE

A real stand-by recipe. I practically lived on this in college days.

Yield: 8 servings

Ingredients:

2 lbs. ground beef
1 med. onion, chopped
Salad oil
1 (10 1/2 oz.) can tomato soup
2 c. green beans or corn (frozen or canned)
3 c. mashed potatoes
1/2 c. grated cheese

Brown ground beef and onion in oil, season with pepper and salt if
desired. Place meat mixture in lightly buttered baking dish. Put
green beans/corn on top. Spread mashed potatoes over it all. Bake at 350 degrees for 30 minutes. Top with cheese and dash of paprika. Return to oven for another 5 minutes.

B-man

[b-man]

SWEET POTATO PIE

This heart-healthy pie crust is made with vegetable oil and skim milk.

Crust:
1 1/4 cups flour
1/4 tsp sugar
1/3 cup skim milk
2 Tbsps vegetable oil

Filling:
1/4 cup white sugar
1/4 cup brown sugar
1/2 tsp salt
1/4 tsp nutmeg
3 large eggs, beaten
1/4 cup evaporated skim milk, canned
1 tsp vanilla extract
3 cups sweet potatoes (cooked and mashed)

---

Preheat oven to 350° F.
Combine the flour and sugar in a bowl.
Add milk and oil to the flour mixture.
Stir with fork until well mixed and then form pastry into a smooth ball with
your hands.
Roll the ball between two 12-inch squares of waxed paper using short, brisk
strokes until pastry reaches edge of paper.
Peel off top paper and invert crust into pie plate.

Filling:
Combine sugars, salt, spices, and eggs.
Add milk and vanilla. Stir.
Add sweet potatoes and mix well.
Pour mixture into pie shell.
Bake for 60 minutes or until crust is golden brown. Cool and cut into serving size slices.

B-man

B-man

[b-man]

Mashed potatoes

Ingredients:
1/4 cup milk
2 tablespoons sour cream
1/2 cup non-hydrogenated margarine
salt
pepper
parsley flakes, to top

Yield: 4 servings
40 minutes total (approx.) … 15 mins prep

Peel, cut up and boil potatoes until tender.
Drain water and put potatoes in a mixing bowl.
Add margarine, sour cream and milk.
Use an electric mixer and mix until desired consistency.
The KEY here is to add salt and pepper to taste.
You might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt.
Pepper is the same way, although use it more sparingly.
Just remember to add a little at a time, until you get it where you like it.
Once that is done, I usually put a couple of pats of margarine on top of the finished potatoes to let it melt.
Then sprinkle parsley over it.

B-man

[b-man]

Hot-Off-The-Grill-Potatoes

Grill these potatoes next to your next grilled steak or chicken recipe. Easy cleanup and a very nice side dish.

Ingredients:

3 tablespoons butter
5 medium potatoes
1/4 cup chopped green onions
2 tablespoons grated parmesan cheese
1/4 salt
1/4 teaspoon paprika
1/4 teaspoon pepper
3 slices bacon, crisp-cooked,drained and crumbled
2 tablespoons snipped fresh parsley or 1 teaspoon dried parsley
2 tablespoons snipped fresh dill or 1 teaspoon dried dill
2 tablespoons snipped fresh chives or dried chives

Yield: 4 servings
1 hour total (approx.) … 20 mins prep

Grease a 24 x 18 inch piece of heavey duty foil with 1 tablespoon of the butter.
Scrub and thinly slice unpeeled potatoes onto the center of the foil.
Sprinkle with the onions, cheese, salt, paprika and pepper.
Dot with remaining butter.
Enclose the potatoes in the foil and seal with a double fold enclosing the potatoes completely leaving headspace for the steam to build.
Grill potato packet for 30 to 40 minutes, turning every 10 minutes or until potatoes are tender.
Before serving sprinkle potatoes with bacon, parsley, dill and chives.

B-man

[b-man]

Taco Bell Cheesy Fiesta Potatoes

Here is our take on Taco Bell’s Cheesy Fiesta Potatoes…

Ingredients:

1/2 teaspoon garlic powder
1/4 teaspoon ground cumin
2 lbs large white potatoes, peeled and cut into 1 inch cubes
2 tablespoons butter
2 tablespoons olive oil
salt and pepper, to taste
1 1/4 cups cubed Velveeta cheese
1/4 cup of your favorite salsa
Tabasco sauce, to taste
1/2 cup sour cream, divided
1 green onion, chopped (green part only)

Yield: 4 servings
40 minutes total (approx.) … 10 mins prep

Preheat oven to 475 degrees F.
In a Ziplock bag, mix the garlic powder and cumin together; add the cubed potatoes, seal the Ziplock, and toss it all together until potatoes are coated evenly.
In a large, heavy skillet over medium heat melt the oil and butter together.
Add the seasoned potatoes and cook, stirring frequently, until they’re a nice, golden brown, about 10 minutes; cover and cook an additional 10 minutes or until potatoes are tender then season to taste with salt and pepper.
Transfer the sautéed potatoes to a non-stick baking sheet and bake at 475 degrees F for 10 minutes, stirring occasionally, until potatoes are nice and crisp.
When potatoes are almost done baking, place the cubed Velveeta, salsa, and Tabasco into a microwave-safe bowl and microwave for 1 minute; stir and microwave another minute; stir again and microwave for 1 more minute, then stir until smooth.
For each serving, place some potatoes in a bowl, then pour over 1/4 of the melted Velveeta cheese sauce, top with some sour cream, then sprinkle with chopped green onion.

B-man

[Aline]

Wow! All these recipes sound so good. Can’t wait to try them.
Here’s my contribution to potatoes.

Ham, Cheddar and Potato Gratin

1 ½ c. chicken broth
½ c. heavy (double) cream
3 cloves garlic
1 tsp. sage (5-6 fresh sage leaves, chopped)
1 center-cut ham steak, about 1-¼ lbs., or 1-¼ lbs. good quality baked ham, cut into ½-in.
thick slices
4 large baking potatoes, about 3 lbs., peeled and thinly sliced
½ lb. sharp cheddar cheese, finely shredded
Ground pepper

Preheat oven 375 F. Butter shallow 3-qt. baking dish.

In small saucepan, combine broth, cream, garlic and sage. Bring to boil, then reduce to low and simmer, uncovered, for 15 minutes. Meanwhile, trim any fat from ham steak, if using, and remove and discard the center bone. Cut ham steak or baked ham into ½-in. dice.

Arrange 1/3 of potatoes in a layer on bottom of prepared dish. Top with half of diced ham and 1/3 of shredded cheese. Repeat layers of potatoes, diced ham, and shredded cheese. Top with remaining potatoes and remaining cheese.

Remove broth-cream mixture from heat and discard garlic cloves. Season mixture to taste with salt and pepper, and pour over the layered vegetables, distributing it as evenly as possible.

Bake, uncovered, until potatoes are tender when pierced and top is brown, about 1 hour. Remove from oven and let stand for about 15 minutes before serving.

[elaine_hadada]

PARTY POTATOES

6 large potatoes
1\2 c. butter
1 can cream of celery soup
1 pint sour cream
3\4 c. green onion
1 1\2 c. grated cheddar cheese
1\2 c. buttered bread crumbs (with extra graded cheese)

Boil potatoes in their skins until fork tender. Cool then peel and grate potatoes. Melt butter and remove from heat add soup, sour cream, onions and cheese. Fold in potatoes,place in a buttered casserole dish sprinkle with crumbs and bake at 350 for 30 min.

[elaine_hadada]

Potatoes (Great For Company)

5 lbs. potatoes
1 8oz. pkg. cream cheese
1 c. sour cream
2 tsp. onion salt
1 tsp. salt
1\2 tsp. pepper
3 tbsp. butter

Cook potatoes until tender, then mash, add remaining ingredients.
Place in a large greased casserole dish. Melt butter, pour over top, then sprinkle with bread crumbs. Bake uncovered at 350 for about 30 min.
Can be made a day ahead and refrigerated. Just remove 1 hour before hand and bake uncovered at 350 for about 30 min.

[mak]

Free-Form Open-Faced Potato Tart
Yield: 6
Ingredients:
Free-Form Open-Faced Potato Tart
· flour
· 1/4 tsp salt
· 1 pinch cayenne pepper
· 1/3 cup cold butter
· 1/3 cup cold shortening
· 1 tsp white vinegar
· 1/4 cup cold water

Filling
· 6 plum tomatoes
· 1 tsp salt
· 1/2 tsp pepper
· 1 tbsp olive oil
· 3 Yukon Gold potatoes, peeled
· 2 onions, sliced
· 2 cloves garlic, minced
· 1/2 tsp dried rosemary, crumbled or 1/2 tsp crushed aniseed
· 1 1/2 cup asiago cheese
· 2 eggs, beaten
· 1 tbsp grated parmesan cheese

Directions:
Free-Form Open-Faced Potato Tart

1. Preheat oven to 400ºF (200ºC).
2. In bowl, stir together flour, salt and cayenne. Using pastry blender or 2 knives, cut in butter and shortening until mixture is in fine crumbs with a few larger pieces.
3. Stirring with fork, pour in vinegar and enough of the water to make dough hold together. Press into disc; wrap in plastic wrap and refrigerate for 30 minutes.
4. Prepare the filling. (see filling recipe)
5. On lightly floured surface, roll out pastry into 16-inch (40 cm) circle; place on pizza pan. Spread potato mixture over pastry, leaving 2-inch (5 cm) border uncovered. Arrange tomatoes over filling; sprinkle with Parmesan. Fold border over top, pleating to fit. Brush pastry with remaining egg.
6. Bake in bottom third of oven for 40 to 45 minutes or until pastry is golden. Let stand on rack for 10 minutes before cutting.
   Filling
7. Meanwhile, cut each tomato lengthwise into 1/2-inch (1 cm) thick slices; place on foil-lined baking sheet. Sprinkle with pinch each of the salt and pepper; broil for 5 minutes per side or until slightly shrivelled and edges are blackened. Set aside.
8. In large saucepan of boiling salted water, cover and cook potatoes for 20 minutes or just until tender. Drain and let cool. Slice thinly crosswise and set aside.
9. Meanwhile, in skillet, heat oil over medium-high heat; cook onions, garlic, rosemary and remaining salt and pepper, stirring occasionally, for 5 minutes. Reduce heat to medium.
10. Cook for 5 minutes longer until onions are golden. Transfer to large bowl. Add potatoes, Asiago cheese and all but 1 tablespoon (15 mL) of the eggs; toss gently to combine.

[mak]

COMPANY POTATOES

1/2 cup milk
1/2 cup shredded Cheddar cheese
1/2 cup butter
12 medium potatoes, boiled in jackets then sliced
1 green pepper, diced
1 red pepper, diced
1 onion, diced
1 T. parsley flakes
salt and pepper to taste

In a medium saucepan, combine milk, cheese, and butter. Stir until melted and smooth. Place the potatoes, peppers, and onions in a large bowl. Add parsley flakes, salt, and pepper. Add the cheese sauce to this mixture and gently mix together. Place the mixture in a 3 quart baking dish. Cover with aluminum foil and bake for 40-50 minutes or until potatoes are done. Bake at 400 degrees.