Bacon Cheese Potatoes (Slow Cooked)

Source: momswithcrockpots.com via Bernadete on Pinterest

Bacon Cheese Potatoes (Slow Cooked)

Ingredients

• 1/4 pound bacon, diced
• 2 medium onions, thinly sliced
• 4 medium potatoes, thinly sliced
• 1/2 pound cheddar cheese, thinly sliced
• salt and pepper
• butter
• Green Onions (optional)

Directions

1. Line crockpot with foil, leaving enough to cover the potatoes when finished.
2. Layer half each of the bacon, onions, potatoes and cheese in crockpot. Season to taste and dot with butter.
3. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
4. Cover with remaining foil.
5. Cover and cook on low for 10-12 hours.

Review:Simple PERFECTION!

"crack" potatoes

Source: plainchicken.com via Bernadete on Pinterest

2 (16oz) containers sour cream
2 cups cheddar cheese, shredded
2 (3oz) bags real bacon bits
2 packages Ranch Dip mix
1 large (28 - 30oz) bag frozen hash brown potatoes - shredded kind

Combine first 4 ingredients, mix in hash browns. Spread into a 9x13 pan. Bake at 400 for 45-60 minutes.

Review:I cut the recipe in half and used home made ranch dip mix. This dish had a ton of flavor. It was ultra creamy.

Taco Potoato Wedges

Taco Potoato Wedges

Ingredients:
■8 Potatoes
■1/4 c Vegetable oil
■1 package taco seasoning
■salt to taste

Directions:
1. Preheat to 425 degrees. Cut potatoes in to wedges. Mix taco seasoning, oil and salt to taste in a bowl.

2.Put cut wedges on top of seasoned oil.

3.Mix thoroughly.

4.Place in single layer on baking sheet. Bake for about 30-45 or until tender.
Checking and stirring every 15 minutes or so.

Review: This was a simple and falvorful way to dress up wedges. The whole family enjoyed these.

Shake and Bake Potatoes

Shake and Bake Potatoes from here

10-12 medium red potatoes
¼ cup olive oil
¾ cup Italian style bread crumbs
1 package dry ranch dressing mix or dry Italian dressing mix (I used ranch)
1 tsp paprika
1/4 tsp garlic powder
¼ tsp pepper
¼ tsp salt

Preheat oven to 450F.

Wash and dry potatoes. Cut potatoes int 1 inch cubes.

Place potatoes in a large bowl or gallon-size bag and drizzle with olive oil. Toss or stir well until potatoes are coated with the oil.

Combine the remaining ingredients in a small bowl and stir together.

Add dry ingredients to potatoes. Shake in the bag or stir in the bowl until all potatoes are coated with the seasoning mix.

Place on a baking sheet (at least a 10×15 sized) 45 minutes at 450, stirring and flipping potatoes halfway through.

Remove from oven, salt to taste and serve. Potatoes should be light and golden brown when they are finished. Bake time may vary depending on the size of potatoes. Makes 10 servings.


Review: The family loved them and it was an easy side dish to put together. I made these with ranch dressing mix, which was what I had on hand. Overall a great tasting side dish that can bake in the oven with another great tasting meal.

Oven Baked Sweet Potato Fries

Oven Baked Sweet Potato Fries from here
serves 4-6

1 – 1 1/2 lb sweet potatoes
1/4 cup olive oil
1/2 tsp kosher salt
1/2 tsp paprika
1/4 tsp cinnamon

Preheat oven to 425 degrees. Line a baking sheet with aluminum foil (preferably the easy release kind).

Peal the sweet potatoes. ( I left the peel on for added texture) Cut into strips that are about 1/2 inch wide on each side.

Place the sweet potatoes into a resealable plastic bag. Add oil, salt, paprika and cinnamon. ( mixed these ingredients in a small bow) Seal the bag and shake well to thoroughly coat the fries. Spread the potatoes out onto the baking sheet in a single layer.

Cook for 30 minutes, turning every 10 minutes (time was adjusted for crisper fries), until slightly browned. Transfer immediately to a paper towel lined plate and serve warm.

Review: I loved the flavor of the fries, and with the changes mentioned about this was a simple and delicous recipe!

Crash Hot Potatoes

Crash Hot Potatoes
12 whole New Potatoes (or Other Small Round Potatoes)

3 Tablespoons Olive Oil

Kosher Salt To Taste

Black Pepper To Taste

Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown

Review: My daughter had such a great time smashing the potatoes. This recipe tasted great and was simple to prepare. I used thyme on my potatoes.

Foil Wrapped Veggies

Foil Wrapped Veggies ( adapted from various recipes

pieces of aluminum foil, 12-14" long
1-2 teaspoons, salted butter per packet
1 medium onion, sliced and diveded
4 uncooked baking potato, well scrubbed, skin on per packet
1 green, yellow or red bell pepper decided, diveded
1/2 bag of baby carrots
paprika to taste
salt and pepper as desired


Lay out all the pieces of aluminum foil that you will need.

Place butter in the center of each piece of foil.

Place the onions on top of the butter.

Starting at the narrow end, cut each potato into 1/4" slices. Place slices on top of onions.

Add carrots and bell pepper as desired

Add sesoning as desired.

Bring ends of the foil together and fold down to seal the foil tightly around the veggies , keeping the packets as flat as possible.

Place packets on a grill on medium-low heat. Cook on each side for 20 minutes or a total of 40 minutes.

We usually grill the potato packets first, then keep them warm on a rack inside the grill while grilling the main course


This recipe can also be baked in the oven at 350 degrees for 45 minutes, this is how it was cooked tonight!

This is a simple side dish that tastes great. If your having guests you can have them season their own packets.

Oven Baked Fries

Friday, August 27, 2010
Oven Baked Fries
Oven Baked Fries

Ingredients:
2 large baking potatoes, peeled and cut into thin strips
1 tablespoon grated parmesan cheese
1 tablespoon oil
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon black pepper


Directions:
1.Heat oven to 450°.
2.Cook on parchment paper, and spray it with cooking spray.
3.Combine all dry ingredients and combine with potatoes, tossing to coat.
4.Drizzle with oil, tossing again to coat.
5.Arrange potatoes in a single layer on baking sheet and bake for 35 minutes or until golden brown.

Recipe Source - Colie's Kitchen

twice baked potatoe Cassorole

Twice-Baked Potato Casserole from here

2 lbs. potatoes, unpeeled and cubed
4 oz. cream cheese
1 c. sour cream or 1/2 c. sour cream and 1/2 c. Ranch dressing
4-5 slices chopped bacon, cooked
2 c. cheese
2 t. salt
1 t. black pepper
1 t. garlic powder
!. Boil potatoes until fork-tender. Drain and return to pot. Slightly mash potatoes before adding any other ingredients.
2. Add cream cheese, sour cream (or sour cream and ranch), bacon, 1 c. cheese and the seasonings to the potatoes. Stir until well combined.
3. Transfer the potato mixture to a small casserole dish. Cover with remaining cheese. Refrigerate or bake immediately at 350 degrees for 15-20 minutes.*If I had had some green onions on hand, I definitely would have added those too

Homemade Hashbrowns

Homemade Hash Browns


3 - Potatoes, peeled
1 - Onion
1 - Egg, beaten
Salt & pepper
Cooking oil

Grate the potatoes and onion.
Add egg, pepper and lots of salt, mixing well.

Heat oil in frying pan over medium heat until hot.

Scoop in spoonfuls of the potato mixture and flatten into patties about 1/2 inch thick.
Brown patties on both sides, adding more oil as needed.

Serve them hot.

Review: These were simple and delicious!

Skillet Fried Potatoe

Ingredients:
4 cups potatoes, diced
4 tablespoons butter
Garlic Powder, to taste
paprika, to taste
salt and pepper, to taste
Preparation:
Heat butter medium heat in a heavy skillet; add potatoes and . Fry, bringing potatoes up from bottom of pan with a spatula occasionally for even cooking and browning. Season to taste with paprika,garlic powder salt, and pepper

We love these with eggs and sausage in the morning or as a side dish for dinner!.

Garlic Potatoes

So I have a full bag of potatoes in the pantry that need to be used before they go bad. Therefore in my quest to use the potatoes I went on a search for a new potatoes recipe. My quest landed me on the following websites Eat at Home I referenced the Pioneer women's recipe and ended up doing the following:
potatoes
garlic
white wine(this didn’t make it into the picture)
kosher salt
pepper
Wash and dice the potatoes. Chop the top off the garlic bulb (the end that comes to a point) so that you expose the cloves inside. Put the potatoes in a shallow pan and set the garlic in with the potatoes. Drizzle olive oil over the potatoes and garlic. I used about 1/2 cup of white wine, but I didn’t really measure. Sprinkle with kosher salt (or regular table salt will work too) and pepper. It’s okay to eye ball all of these ingredients. Just add what looks good for the amount of potatoes you are making.

Review: These were good. The original recipes called for new potatoes. I'll make these again for sure!

Cover the pan tightly with foil and bake at 400 degrees for 45-60 minutes. To get the garlic out of the bulb, I held it with paper towels so that I wouldn’t burn myself. The I used a fork to pop the cloves out into the potatoes. Stir it all up and serve.

Oven Fried Potatoes

From: Eat at homepotatoes, cleaned and sliced very thin
olive oil, just a Tbs. or 3
seasoned salt
In a large bowl, drizzle olive oil over the potatoes. Sprinkle with seasoned salt and stir until well combined. The amounts just depend on how many people you are feeding. Four decent sized potatoes should feed 6 people.

Place in a single layer on a baking sheet. Bake at 425 degrees for about 20 minutes, or until tender and browned. You can flip them over with a spatula and let them brown on the other side too if you want them crisper.

Creamy Potluck Potatoes

Creamy Potluck Potatoes from BHG

3 pounds potatoes, peeled and cut up (about 6 cups)
1 10 3/4-ounce can reduced-sodium condensed cream of chicken soup
1/2 cup dairy sour cream
1 3-ounce package cream cheese, softened
2 tablespoons butter or margarine, melted
3/4 cup shredded cheddar cheese (3 ounces)
1/4 cup sliced green onions (2)
1/4 cup milk
1/4 teaspoon garlic salt
1/4 teaspoon black pepper

Directions
1. In a large saucepan cook potatoes, covered, in enough boiling salted water to cover for 10 to 12 minutes or until tender. Drain; rinse with cold water. Drain again.

2. Meahwhile, in a large bowl stir together the soup, sour cream, cream cheese, and butter. Stir in 1/4 cup of the shredded cheese, 3 tablespoons of the green onions, the milk, garlic salt, and pepper. Stir in the cooked potatoes. Transfer mixture to a 2-quart rectangular baking dish.

3. Bake in a 350 degree F oven for 25 to 30 minutes or until heated through. Sprinkle with the remaining 1/2 cup shredded cheese. Let stand about 5 minutes or until cheese melts. Sprinkle with the remaining 1 tablespoon green onions. Makes 10 servings.

Review: These were really good. I did not add the green onions and added some extra cheese. I think for texture next time I will leave the skin on the potatoes. Overall a good recipe.

Portuguese Roasted Potatoes

Portuguese Roasted Potatoes

From Full Bellies, Happy Kids
Ingredients:
5 medium potatoes, cut into small chunks
salt and pepper
paprika
garlic powder
3 Tbsp. flour
olive oil

Directions
Wash and cut the potatoes into small chunks. You can peel them first or leave the skin on,we cooked ours with the skin on

Place in a bowl and season with salt and pepper, paprika, garlic powder, flour and olive oil. Toss everything together to coat well.


Transfer to a baking sheet and bake in a 450 º oven for about 30 minutes or until potatoes are tender.

Review: Simple and so Delicious. Definitely being added to my cooking repertoire. Thanks for sharing Sandra.

Chicken Stuffed Potato

Aunt Fossies Chicken Stuffed Potato
From the kitchen of: Teresa Walker

1 cup diced chicken
4 TBSP Barbeque Sauce
2 Medium baked potatoes
Salt and Pepper to taste
Butter
Sour Cream
Shredded Cheddar/Jack cheese
Optional: Scallions and Bacon

Bake potatoes as usual. Heat chicken with sauce til warm. Remove potato and fill with butter, cheese and chicken. Run back in the oven under broiler for 3 minutes til cheese is melted.

Serve with sour cream, scallions and Bacon.

Great way to use leftover chicken. I used chicken breasts from the Bisquick oven fried chicken. Easy and Yummy! Kid approved as well!

Sour Cream 'n' Chive Potatoes

Sour Cream 'n' Chive Potatoes


PREP TIME 20 Min
COOK TIME 20 Min
READY IN 40 Min




INGREDIENTS
5 1/2 pounds potatoes, peeled and cubed
3 teaspoons salt, divided
1 cup sour cream
1/2 cup milk
1/4 cup butter or margarine, cubed
1/4 cup minced chives
1 teaspoon pepper


DIRECTIONS
Place potatoes in a Dutch oven; cover with water. Add 1 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until potatoes are very tender. Drain well. In a large mixing bowl, mash the potatoes, sour cream, milk and butter. Add the chives, pepper and remaining salt; mix well

Review: These are great! Very tasty and a simple alternative to baked potatoes with all the yummies! I did not try but I am sure that you can do this with boxed potatoes by adding sour cream and chives!

Parmesan Potato Rounds

From A Taste of Home
Ingredients:
1/3 cup butter, melted
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
Salt and pepper to taste
6 medium potatoes, each sliced into 4 rounds
Italian seasoning to taste
Directions:
Pour butter into a 15-1/2-in. x 10-1/2-in. x 1-in. baking pan. In a plastic bag, combine flour, cheese, salt and pepper. Shake a few potato slices at a time in the bag to coat with the flour mixture. Place potatoes in a single layer over the butter. Bake at 375° for 30 minutes. Turn slices and sprinkle with Italian seasoning. Bake 30 minutes more or until tender. Yield: 6 servings.

Review: Simple and Delicious. Going to make these again!

Southern Potato Salad

from allrecipes
4 potatoes
4 eggs
1/2 stalk celery, chopped
1/4 cup sweet relish
1 clove garlic, minced
2 tablespoons prepared mustard
1/2 cup mayonnaise
salt and pepper to taste



DIRECTIONS
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.
In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm

Chicken Fried Steak and Hashbrown Casserole

Chicken Fried Steak from Allrecipes.com
INGREDIENTS
1/2 pound (1/2 inch thick) boneless sirloin steak
1/4 cup all-purpose flour
1/4 cup seasoned bread crumbs
1 egg
2 teaspoons water
3 tablespoons canola oil
COUNTRY GRAVY:
2 tablespoons all-purpose flour
1 1/4 cups 2% milk
1/4 teaspoon salt
1/4 teaspoon white pepper

DIRECTIONS
Flatten steak to 1/4-in. thickness. Cut into two serving-size pieces.
Place flour and bread crumbs in separate shallow bowls. In another shallow bowl, beat egg and water. Coat steaks with flour, then dip into egg mixture and coat with crumbs.

In a large skillet, cook steaks in oil over medium heat for 1-2 minutes on each side or until meat reaches desired doneness. Remove and keep warm.

For gravy, stir flour into pan drippings until blended, loosening browned bits. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Serve with steaks.

Review: The coating came apart from the steak. I added salt, pepper and garlic salt to the flour mixture. I had to use Bisquick backing mix as flour(this could have made the difference. I also used Italian bread crumbs for added flavor. Overall, it was simple, but not one of my favorites!


Cheesy Hash Brown Casserole

2 lbs frozen hash brown potatoes, thawed
1/2 C margarine or butter, melted
1 can Cream Of Chicken Soup
1/2 C onion, chopped
2 C cheddar cheese, grated
1/2 tsp pepper
1 tsp salt

Combine soup, onion, melted butter, and seasonings, stir well. Stir in cheese and frozen hash browns. Place in 9x13 dish and bake at 350 for thirty minutes, or until bubbly.

Review: In the words of my 2 year old daughter, yummy! This casserole was creamy, cheesy and delicious. I used Ori-Ida O'Brien hash browns which come seasoned and with onions and bell peppers for added flavor. This is a great side dish and it was supper simple!