Potato Recipes

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Potato Recipes

by: Shiloah Baker

Bacon and Tomato Potato Skins

At serving time, divide the topped potato wedges into two batches and heat them one at a time. The second batch will be ready to eat just as your guests finish up the first round.

6 large baking potatoes
2 teaspoons cooking oil
1 teaspoon chili powder
Several dashes bottled hot pepper sauce
2/3 cup chopped Canadian-style bacon or chopped,
cooked turkey bacon
1 medium tomato, finely chopped
2 tablespoons finely chopped green onion
4 ounces cheddar cheese or reduced-fat cheddar cheese,
shredded (1 cup)
1/2 cup dairy sour cream (optional)

Scrub potatoes thoroughly and prick with a fork. Arrange on a microwave-safe plate. Micro-cook, uncovered, on 100% power (high) for 17 to 22 minutes or till almost tender, rearranging once. (Or, bake potatoes in a 425 degrees F. oven for 40 to 45 minutes or until tender.) Cool.

Halve each potato lengthwise. Scoop out the inside of each potato half, leaving about a 1/4-inch-thick shell. Cover and chill the leftover fluffy white part of potatoes for another use. Combine the cooking oil, chili powder, and hot pepper sauce. With a pastry brush, brush the insides of the potato halves with the oil mixture. Cut the potato halves in half lengthwise. Return to the baking sheet. Sprinkle potato quarters with bacon, tomato, and green onion. Top with cheese. To make ahead, cover and chill for up to 24 hours.

Bake in 450 degrees F. oven for 10 to 12 minutes or until cheese is melted and potato quarters are heated through. Serve with sour cream, if desired. Makes 24 servings.

Mashed Potato Casserole

1 1/2 pounds russet potatoes -- peeled --about 5 --cut into 2-inch chunks
6 cups shredded green cabbage --1 small head
4 ounces softened cream cheese & cut into pieces
1 tsp. salt --plus more to taste
1/2 cup thinly sliced scallions
freshly ground black pepper -- to taste
1 cup grated extra-sharp cheddar cheese

Preheat oven to 425. Lightly oil a 3-quart baking dish. Place potatoes in a large heavy pot. Add salted water to cover and bring to a boil.

Reduce heat to medium and cook until tender, 10 to 20 minutes. Meanwhile, drop cabbage into a pot of boiling salted water and cook, stirring occasionally, until tender, about 6 minutes. Drain and set aside.

Drain potatoes and return to pot. Place over low heat and shake, uncovered, for about 30 seconds to evaporate excess moisture.

Remove from heat and mash potatoes with an electric mixer or a potato masher.
Add cream cheese and 1 teaspoon salt. Mash until smooth.
Fold in scallions and reserved cabbage. Adjust seasoning with salt and pepper.
Spread mixture into prepared baking dish and top with cheese.
Bake casserole, uncovered, for 30 to 40 minutes, or until golden.
Let stand for 10 minutes before serving.

Potato Cheese Bake

1 pound potatoes
1 pound onions
1/2 pound sharp cheddar
salt and pepper to taste
1/2 cup milk
1/2 cup bread crumbs
4 tablespoons butter, melted

Pare and slice the potatoes and onions, then make alternate layers of potatoes, cheese and onions in a greased 2-quart baking dish. Sprinkle each layer with salt and pepper and pour the milk over the top layer. Sprinkle with the bread crumbs and cover with the butter. Bake at 350 degrees for
45 minutes or until potatoes are done and browned.

Easy Corn and Potato Chowder

2 cans cream of potato soup
2 cans creamed corn
2 soup cans milk
4 slices bacon, cooked crisp and crumbled
Freshly ground pepper.

Combine soup, creamed corn and milk in a large soup pot. Simmer until hot over medium heat. Ladle into soup bowls or mugs. Sprinkle with freshly ground pepper and crumbled bacon. Serves 4-6.

You can also top with a little shredded Cheddar cheese, if desired.

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