Potato Recipes

This recipe will have you dancing for joy. I use bacon in mine but you can easily substitute.

bacon
potatoes
milk
salt to taste
pepper to taste
butter
Velveeta cheese

Fry the bacon but don't make it overly crisp as it will ebd up being cooked more in the oven. Cut the bacon into pieces around 1/2" long or so.

Make your mashed potatoes as normal, but add a little more milk so they are a little on the runny side. This will bake away. Dump in the bacon and pieces of cheese and mix thoroughly. I like to keep the heat on the oven near medium so the cheese will melt in.

Preheat oven to 350 degrees.

Dump the mashed potato mix into the casserole dish and spread evenly. Now put slices of Velveeta cheese on top. Place in the oven and bake about 15 minutes.

You can also make this without the cheese on top. Bake the same as normal but this time raise the oven temperature to 425 degrees for the last 5 minutes of baking. This puts a nice crusting on the potatoes. I like to make them both ways for a little variety.

Nothing is better on a cold winter day than soup, and a nice thick potato soup recipe is just what the doctor ordered.

Peel thinly 2 lbs. potatoes. Cut into small pieces, and put into a saucepan with enough water to cover them. Add three large onions (sliced), unless tomatoes are preferred for flavoring. Bring to the boil, then simmer until the potatoes are cooked to a mash.

Rub through a sieve or beat with a fork. If you prefer chunks of potato, you can just use these potatoes as they are. If you do, you may need to cook them a little longer to soften them up.

Now add 3/4 pint water or 1 pint milk, and a little nutmeg if liked. Boil up and serve. If the milk is omitted, the juice and pulp of two or three tomatoes may be added, and the onions may be left out also.

1-1/2 c. sliced potatoes
1 small onion, sliced
1 c. water
1-1/2 c. milk
1 tsp. salt
1/8 tsp. pepper
2 Tb. butter.

Cook the potatoes and onion in the water until they are soft, but not soft enough to fall to pieces. Rub half of the potatoes through a sieve and return to the sliced ones. Add the milk, salt, pepper, and butter.

Cook together for a few minutes or until it thickens to your liking and serve.

Twice baked potato? Yes. Very delicious and a popular one with the family.

Scrub your potatoes and pierce them. Bake them in an oven set at 4oo degrees for about an hour. Test them. You should be able to easily pierce them with a fork.

Take them out of the oven and let them cool down until you can easily handle them. While you are waiting for them to cool down, fry some bacon and then cut into small bite size pieces.

Carefully scoop out the potatoes from the skin and put them in a bowl. Make mashed potatoes as you normally do, mixing in the bacon. Scoop the potatoes back into the peels and sprinkle cheddar cheese on top. They go back into the oven at about 375 degrees for around 15 minutes.

This potato recipe is not only quick to make, it tastes delicious as well.

1 lb Hash brown potatoes; frozen
1/2 ts Onion powder
1 c Sour cream
1 c Cream of mushroom soup
1 c Cheddar cheese; shredded
Parmesan cheese

Mix all ingredients together except the Parmesan cheese. Put into greased 9x13 casserole dish. Sprinkle Parmesan over top.. 1/4 cup or so. Bake for 1 hour at 400 degrees F. This dish can be prepared in advance and baked just before serving.

You can adjust this potato salad recipe to fit your taste buds.

6 medium potatoes
1/2 cup lowfat sour cream
¼ cup fat free mayonnaise salad dressing
1/2 cup chopped onion
1 tablespoon fresh dill or 1 1/2 tsp. dried dill
2 teaspoons Dijon style mustard
1 1/2 teaspoons lemon juice
1/4 teaspoon salt
Pepper as desired

Boil potatoes and cool. Remove skins from potatoes. Cut up potatoes into cubes. Add remaining ingredients, mix and refrigerate. Serve chilled.

4 medium potatoes
1 ½ cups skim milk
2 tablespoons flour
1 teaspoon seasoned salt
3/4 teaspoon garlic powder
3/4 teaspoon cayenne pepper
1 medium onion, chopped

Peel and slice potatoes thinly. In a saucepan, combine milk, flour, salt, garlic powder and cayenne pepper and cook over medium heat until sauce thickens. Add onions (or onion powder) to sauce.

Layer casserole dish with half of potato slices. Spoon half of sauce over slices and repeat with remaining potatoes and sauce. Cover and bake in preheated oven at 350 degrees for 65 minutes.

2 eggs, separated
1 cup mashed potatoes
1/2 cup flour
1 cup milk
2 tsp. baking powder

Add egg yolks to the mashed potatoes and mix well. Add the flour and
baking powder alternately with the milk until smooth. Fold in the
stiffly beaten egg whites and drop spoonfuls on hot greased griddle or
skillet.

Finely chopped onion is sometimes sprinkled on the batter on
griddle before turning.

2 lbs small red potatoes, quartered
2 (8 oz) pkgs. cream cheese, softened
1 can cream of potato soup, undiluted
1 envelope rance salad dressing mix

Place potatoes in a crockpot. In a small bowl, beat cream cheese, soup
and salad dressing, mix. Stir into the potatoes. Cover and cook on low for
8 hours or until potatoes are tender. Also add about a tablespoon of
milk.

This is a delicious potato recipe that is creamy and tasty. You can experiment and add any seasonings. Occasionally I like to add Italian herbs.

I haven't tried this yet but it was sent to me by one of my visitors at Recipe Street so I wanted to share it. I wuld probably substitute for the mushroom soup.

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
1/2 teaspoon paprika
1/2 teaspoon pepper
4 medium baking potatoes (about 1 1/4 pounds), sliced 1/4-inch thick
1 cup shredded cheddar cheese (4 ounces)

1. Mix soup, paprika and pepper. In greased 2-quart shallow baking dish arrange potatoes in overlapping rows. Sprinkle with cheese. Spoon soup mixture over cheese.
2. Cover and bake at 400°F. for 45 minutes. Uncover and bake 10 minutes more or until potatoes are tender.
.
For the slow cooker/Crock Pot

Follow directions above, placing ingredients in a lightly greased slow cooker/Crock Pot. Cover and cook on high for 3 to 4 hours, until potatoes are tender. Keep warm (on low) for serving.