Category Archives: POTATOES/SWEET POTATOES

GRILLED POTATO SKINS

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2 lg russet potatoes, baked
4 tbs butter, melted
salt & pepper
1 cup shredded cheddar cheese
6 slices bacon, cooked & crumbled
1 cup sour cream
2 tbs prepared horseradish
3 tbs sliced green onions
1/2 cup chopped tomatoes
chopped chives, for garnish

cut potatoes in half.

preheat grill to medium heat.

scoop out pulp, leaving a 1/4″ thick shell for the toppings. cut the potato skins into quarter wedges. brush all over with butter & season with salt & pepper.

place on grill & cook until crisp, about 10 minutes. during the last few minutes of grilling, remove potato skins & place on a cookie sheet. top the potato skins with cheese & bacon & place back on the grill.

while potato skins are grilling, combine the sour cream & horseradish in a small bowl & mix well.

place potatoes on serving plates & top with the green onions, chopped tomatoes & the sour cream horseradish sauce. sprinkle with chopped chives, for garnish.

serves 2-4   makes 8 potato skins

POTATO DUMPLINGS

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3 lbs russet potatoes
2 eggs
1 cup flour, divided
1/2 cup dry bread crumbs
1 tsp salt
1/4 tsp ground nutmeg
dash pepper
minced fresh parsley, optional

place potatoes in a saucepan & cover with water; bring to a boil. reduce heat. cover & simmer for 30-35 minutes or until tender. drain well. refrigerate 2 hours or overnight. peel & grate potatoes in a bowl. combine the eggs, 3/4 cup flour, bread crumbs, salt, nutmeg & pepper. add potatoes; mix with hands until well blended. shape into 1 1/2″ balls; roll in remaining flour. in a lg pot, bring salted water to a boil. add the dumplings, a few at a time, to boiling water. simmer, uncovered, until the dumplings rise to the top; cook 2 minutes longer. remove dumplings with a slotted spoon to a serving bowl. sprinkle with parsley, if desired.

10 servings

DEEP-FRIED POTATO PUFFS

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3/4 cup water
3/4 tsp onion salt
1 tbs margarine
1/4 cup milk
1/2 cup flour
3/4 cup instant potato flakes
1 tsp baking powder
1 egg
2 slices bacon, crisply cooked & crumbled

in a deep fat fryer or heavy saucepan, heat 2″-3″ oil to 375°. in a medium saucepan, bring water, onion salt & margarine to a rolling boil. remove from heat; stir in milk. lightly spoon flour into measuring cup; level off. stir in flour, potato flakes, baking powder, egg & bacon. drop potato mixture by teaspoonsful into hot oil. brown well on both sides.

GRILLED ONION-STUFFED POTATOES

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4 lg baking potatoes
1 med sweet onion
1 tsp seasoned salt
freshly ground black pepper
2 tbs butter, melted
1 1/2 cups sliced fresh mushrooms
4 slices bacon, cooked crisp
parmesan cheese
sour cream, optional

scrub potatoes well. slit at 1/4″ intervals but do not cut all the way through.

thinly slice the onion crosswise and insert a slice of onion in each slit.

sprinkle with seasoned salt and pepper. sprinkle melted butter into each slit. 

cut four squares of aluminum foil. place one stuffed potato on top of each square. top potatoes with fresh mushrooms.

fold foil into a packet, enclosing vegetables.

grill over hot, direct heat for 55-60 minutes, or, bake at 400° for 55-60 minutes.

to serve, open packet. top each potato with cooked, crumbled bacon, parmesan cheese and sour cream, if desired.

TIP: Foil wrapped veggies cook most evenly on a covered grill. If you use an open grill, turn packet frequently to cook evenly. It may require 25% more time to cook.

MAKE-AHEAD POTATOES

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10 large potatoes, peeled and quartered
1 cup (8 oz) sour cream
1 (8 oz) package cream cheese, softened
6 tablespoons butter OR margarine, divided
2 tablespoons dried minced onion
1/2-1 teaspoon salt
paprika

place potatoes in a dutch oven. cover with water and bring to a boil. reduce heat; cover and cook for 20 minutes or until potatoes are tender. drain and place in a bowl; mash. add sour cream, cream cheese, 4 tbs butter, onion and salt; stir until smooth and the cream cheese and butter are melted. spread in a greased 13″x9″x2″ baking dish. melt remaining butter; drizzle over potatoes. sprinkle with paprika. refrigerate or bake immediately, covered, at 350° for 40 minutes; uncover and bake 20 minutes longer. if potatoes are made ahead and refrigerated, let stand at room temp 30 minutes before baking.

12 servings

OVEN-ROASTED POTATO WEDGES

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4 unpeeled baking potatoes (2 lbs)
2 tablespoons olive OR vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon minced fresh rosemary OR 1 teaspoon dried rosemary, crushed
1/2 teaspoon salt, optional
1/4 teaspoon pepper

cut potatoes lengthwise into wedges; place in a greased 13″x9″x2″ baking pan. drizzle with oil. sprinkle with onion, garlic, rosemary, salt if desired and pepper; stir to coat. bake, uncovered, at 400° for 45-50 minutes or until tender, turning once.

8 servings

SEASONED POTATO WEDGES

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6 medium potatoes
water
dash salt
3 tablespoons oil
1/2 teaspoon salt
dash pepper
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried thyme leaves
dash cayenne pepper
1/3 cup grated parmesan cheese
2 tablespoons grated cheddar cheese

scrub unpeeled potatoes well. cut each potato in half lengthwise, then cut into even wedges.

boil potato wedges for 5 minutes in salted water. drain. pat dry.

spread potato wedges in a single layer on a lightly greased baking sheet.

sprinkle with oil, spices, and herbs.

bake at 425° for about 15 minutes.

sprinkle with cheeses.

bake at 425° for another 10-12 minutes, or until potatoes are golden brown and cheeses are melted.

serve as a snack or with pork chops, chicken, meatloaf or hamburgers.

4 servings

THOSE POTATOES

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5 medium yukon gold potatoes, peeled and sliced thin
1 can cream of mushroom soup
1/2 cup milk
1/2 cup sour cream
8 ounces shredded jalapeno jack cheese
1 teaspoon sea salt
1 teaspoon ground black pepper

preheat oven to 350°. spray a 9″x13″ pan with pam. mix together soup, milk, sour cream, salt and pepper.

place a third of the sliced potatoes into the pan, spread a third of the soup mixture over the potatoes, then sprinkle with a third of the cheese. repeat 2 more times.

cover with foil and bake for 45 minutes.

uncover and cook for another 15 minutes.

8 servings

ROASTED RED POTATOES

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1 pound small red potatoes
1 tablespoon olive OR vegetable oil
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons grated parmesan cheese

cut the potatoes into 1/4″ thick slices; toss with oil. place in a single layer in a greased 13″x9″x2″ pan. sprinkle with salt, pepper and parmesan cheese. cover tightly with foil. bake at 350° for 40 minutes or until tender.

4 servings