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Post by SAR01 on Dec 27, 2023 18:46:27 GMT -5
perfect baked potatoes
Ingredients
4 medium russet potatoes 4 teaspoons extra-virgin olive oil sea salt, to taste Optional toppings: sour cream bacon bits, cooked chives, chopped butter cheese, shredded
Directions
Step 1 -Preheat the oven to 425 degrees F.
Step 2 -Line a baking sheet with parchment paper.
Step 3 -Using a fork, poke a couple of holes into the potatoes. This helps them release steam as they bake, which ensures even cooking.
Step 4 -Set the potatoes onto the baking sheet. Brush the potatoes with olive oil all over their skins. This helps create a crispier, more flavorful crust.
Step 5 -Generously sprinkle the skins of the potatoes with sea salt all over.
Step 6 -Bake until the potato is fork-tender with crisp skin, for 45-60 minutes.
Step 7 -Cut open each potato.
Step 8 -Serve each hot with your desired garnishes—a pat of butter, a dollop of sour cream, a sprinkle of your favorite sharp cheddar cheese, fresh chives, or bacon bits.
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Post by SAR01 on Jan 2, 2024 17:11:31 GMT -5
crack potatoes
Ingredients
2 (16-ounce) containers sour cream 2 cups cheddar cheese, shredded 1 1/2 cups bacon, cooked, chopped 2 (1-ounce) envelopes powdered ranch dressing mix 1 (32-ounce) bag frozen shredded hash brown potatoes
Directions
Step 1 -Preheat oven to 400 degrees F.
Step 2 -Lightly coat a 9x13-inch pan with cooking spray.
Step 3 -In a large bowl, combine the sour cream, the cheese, the bacon, and the ranch mix.
Step 4 -Stir the hash browns into the bacon mixture and mix well.
Step 5 -Pour the bacon mixture into the prepared pan.
Step 6 -Bake the potatoes, uncovered, until cooked through, melty, and bubbly, about 45 minutes-1 hour.
Step 7 -Serve the potatoes hot.
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Post by SAR01 on Jan 4, 2024 12:47:45 GMT -5
Twice Baked Potatoes
Ingredients
8 medium russet potatoes 3 tablespoons canola oil 1/2 pound bacon 2 sticks of salted butter, softened to room temperature and sliced into cubes 1 cup sour cream, room temperature 1 cup whole milk, room temperature 2 cups cheddar cheese, plus more for serving, grated 2 teaspoons seasoned salt salt, to taste pepper, to taste 3 green onions, optional, sliced
Directions
Step 1 -Preheat the oven to 400 degrees F.
Step 2 -Lightly grease a 9x13-inch baking dish.
Step 3 -Scrub the potatoes clean and wipe dry.
Step 4 -Rub the potatoes with the canola oil.
Step 5 -Place the oil-coated potatoes on a baking sheet and bake until they are tender and easily cut through, for about 40 minutes.
Step 6 -While the potatoes bake, in a large pan over low heat, cook the bacon.
Step 7 -As the edges of the bacon begin to curl, carefully use tongs to flip them over periodically until evenly cooked.
Step 8 -Set the bacon aside on a paper-towel-lined plate to cool.
Step 9 -Carefully transfer the potatoes out of the oven, allowing them to cool.
Step 10 -Lower the oven temperature to 350 degrees F.
Step 11 -Leave the skins on two of the potatoes.
Step 12 -Peel and discard the skins from the remaining six potatoes.
Step 13 -Cut all of the potatoes into thirds and add them to a large mixing bowl.
Step 14 -Crumble the cooked bacon and set some aside for topping the casserole, to taste.
Step 15 -Add the remaining crumbled bacon, butter, sour cream, milk, cheese, seasoned salt, salt, and pepper to the cut potatoes.
Step 16 -Smash the potato mixture with a potato masher until well combined and creamy.
Step 17 -Add the mashed potato mixture to the prepared baking dish.
Step 18 -Top the casserole with the reserved bacon and the remaining 1 cup of cheese.
Step 19 -Bake, uncovered, until heated through and the cheese has melted, for about 20-25 minutes.
Step 20 -Serve with green onions and grated cheese.
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Post by SAR01 on Jan 15, 2024 14:34:44 GMT -5
Mississippi Potato Casserole
Ingredients
6 cups potatoes, peeled and diced 2 cups cheddar cheese, grated 1 (1-pound) package bacon, cooked and crumbled 1/2 cup green onions, thinly sliced 1 teaspoon garlic salt 1 cup mayonnaise
Directions
Step 1 -Preheat the oven to 325 degrees F.
Step 2 -In a 9x13-inch pan casserole dish, mix the potatoes, the cheddar cheese, the bacon, the green onions, and the garlic salt.
Step 3 -Stir in the mayonnaise.
Step 4 -Bake until the top turns golden brown and the potatoes are cooked through, about 1 hour 30 minutes.
Step 5 -Serve.
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Post by SAR01 on Feb 1, 2024 15:15:49 GMT -5
twice the love potatoes
Ingredients
8 medium russet potatoes, washed and dried 3 tablespoons canola oil 1/2 pound bacon 2 sticks salted butter, softened and sliced into cubes 1 cup sour cream, room temperature 1 cup whole milk, room temperature 1 cup cheddar cheese, grated, plus more, to taste, for topping 2 teaspoons seasoned salt salt, to taste black pepper, to taste 3 green onions, sliced
Directions
Step 1 -Preheat the oven to 400 degrees F.
Step 2 -Lightly grease a 9x13-inch baking dish.
Step 3 -Use a pastry brush to coat the potato skins with the canola oil.
Step 4 -Place the potatoes on an 18x26-inch baking sheet and bake until they are easily sliced-through with a knife, about 40 minutes.
Step 5 -While the potatoes bake, in a large skillet over low heat, add the bacon and slowly cook, flipping them occasionally, until the edges begin to curl and they're crispy.
Step 6 -Place the cooked bacon on a paper-towel-lined plate.
Step 7 -Transfer the baked potatoes to a wire rack and reduce the oven heat to 350 degrees F.
Step 8 -Peel 6 of the baked potatoes, leaving the skin on 2 of them.
Step 9 -Cut all of the potatoes into thirds and place them in a large bowl.
Step 10 -Crumble the cooked bacon, reserving 1/4 of it for topping.
Step 11 -Add the remaining crumbled bacon, the butter, the sour cream, the milk, 1 cup of the cheddar cheese, the seasoned salt, the salt, and the black pepper to the potatoes and use a potato masher to mash until well-combined.
Step 12 -Add the potato mixture to the prepared baking dish.
Step 13 -Evenly sprinkle the reserved bacon and the remaining cheddar cheese over the potato mixture.
Step 14 -Bake the potato mixture, about 20-25 minutes.
Step 15 -Serve the potato mixture garnished with the green onions.
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Post by SAR01 on Feb 2, 2024 14:39:16 GMT -5
Easy crispy Roasted Potatoes
Ingredients
2 quarts water 2 tablespoons kosher salt, plus more, to taste 1/2 teaspoon baking soda 4 pounds russet or Yukon Gold potatoes, peeled, cut into 2-inch pieces 5 tablespoons extra-virgin olive oil, can substitute duck fat, goose fat, or beef fat fresh rosemary leaves, to taste, finely chopped 3 medium cloves garlic, minced freshly ground black pepper, to taste fresh parsley leaves, to taste, minced
Directions
Step 1 -Adjust an oven rack to the center position.
Step 2 -Preheat the oven to 450 degrees F.
Step 3 -In a large pot over high heat, add the water and bring to a boil.
Step 4 -Add 2 tablespoons of the salt, the baking soda, and the potatoes to the boiling water and stir to combine.
Step 5 -Bring the water to a boil again.
Step 6 -Reduce the heat to a simmer and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes.
Step 7 -In a small saucepan over medium heat, add the olive oil, the rosemary, the garlic, and the black pepper and stir to combine.
Step 8 -Cook, while stirring and shaking the pan constantly, until the garlic just begins to turn golden, about 3 minutes.
Step 9 -Immediately strain the herb oil through a fine-mesh strainer set in a large bowl.
Step 10 -Set the garlic mixture aside, reserving it separately from the oil.
Step 11 -Drain the potatoes carefully and then return them to the pot.
Step 12 -Let the potatoes rest in the hot pot until the excess moisture evaporates, about 30 seconds.
Step 13 -Transfer the potatoes to the herb oil and season them with the extra salt and the pepper.
Step 14 -Toss the potatoes to coat and shake the bowl roughly until a thick layer of mashed-potato-like paste has built up on the potato chunks.
Step 15 -Transfer the potatoes to a large rimmed baking sheet and separate them until they are evenly spaced.
Step 16 -Roast the potatoes for 20 minutes.
Step 17 -Shake the pan, then turn the potatoes.
Step 18 -Roast the potatoes, turning and shaking them occasionally, until they are deep brown and crisp all over, about 30-40 minutes.
Step 19 -Transfer the potatoes to a large bowl.
Step 20 -Add the garlic mixture and the parsley and toss to coat.
Step 21 -Season the potatoes with the extra salt and the pepper.
Step 22 -Serve hot.
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Post by SAR01 on Feb 19, 2024 22:07:00 GMT -5
Easy Ranch Potatoes
Ingredients
2-2 1/2 pounds red potatoes 3 tablespoons olive oil 1 (1-2 ounce) package dry ranch dressing mix
Directions
Step 1 -Preheat the oven to 400 degrees F.
Step 2 -Cube the potatoes and throw them into a large ziplock bag.
Step 3 -Add the olive oil and ranch dressing mix. Toss the bag gently to coat the potatoes.
Step 4 -Pour the potatoes into a baking dish.
Step 5 -Bake until tender, about 1 hour.
Step 6 -Serve hot!
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Post by SAR01 on Feb 23, 2024 13:53:46 GMT -5
Ingredients
8-10 red or brown potatoes, peeled and cubed 1-1 1/2 cups mayonnaise 1 pound Velveeta, cubed 3-4 green onions, chopped 1 (4 ounce) package bacon bits
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Boil the cubed potatoes until perfectly tender, about 10-15 minutes.
Step 3 -Drain the potatoes and set aside.
Step 4 -Add the cooked potatoes to a large mixing bowl.
Step 5 -Combine the potatoes with the mayonnaise and the cheese.
Step 6 -Stir in the green onions, reserving a few to be used as a garnish.
Step 7 -Spray a 9x13-inch casserole dish with non-stick cooking spray.
Step 8 -Add the potato mixture to the prepared casserole dish, spreading it evenly.
Step 9 -Top the potato mixture with the bacon bits, the remaining green onions, and any other preferred toppings.
Step 10 -Bake covered for 30 minutes.
Step 11 -Uncover and bake until the cheese on top is melty and bubbly, about 5-10 minutes.
Step 12 -Serve warm.
Potato Casserole
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Post by SAR01 on Mar 8, 2024 18:20:31 GMT -5
Leprechaun Potatoes
Ingredients
3 1/2 pounds potatoes, peeled and cubed 1/2 cup butter 1/2 cup half-and-half, plus more to taste 1 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon garlic powder, optional
Directions
Step 1 -Place the potatoes in a large pot and cover them with salted water until the potatoes are fully submerged.
Step 2 -Bring the potatoes to a boil over high heat.
Step 3 -Reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 20-25 minutes.
Step 4 -Drain the potatoes and transfer them to a large bowl.
Step 5 -Use a masher or a fork to mash the potatoes until the desired consistency is reached.
Step 6 -In a small saucepan over medium-high heat, cook the butter and 1/2 cup of the half-and-half until the butter is melted, about 3-5 minutes.
Step 7 -Add the melted butter mixture, the salt, the pepper, and the garlic to the potatoes and beat with an electric mixer until they are light and fluffy. Add more of the half-and-half, 1 tablespoon at a time, until the desired level of creaminess is achieved.
Step 8 -Serve.
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Post by SAR01 on Mar 15, 2024 19:57:40 GMT -5
to die for potatoes
Ingredients
2 tablespoons unsalted butter, melted 1 1/2 cups cream, full fat 2 cloves garlic, minced 2 1/2 pounds starchy potatoes 1 teaspoon salt 1/4 teaspoon pepper 2 teaspoons fresh thyme leaves, optional 2 1/2 cups Gruyère or mozzarella cheese, freshly grated
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Place the melted butter, the cream, and the garlic in a jug or mason jar and mix until combined.
Step 3 -Peel and slice the potatoes to 1/8-inch thickness.
Step 4 -Spread 1/3 of the potato slices in a 7x11-inch baking dish.
Step 5 -Pour 1/3 of the cream mixture over the potatoes.
Step 6 -Sprinkle the cream sauce layer with 1/3 of the salt, 1/3 of the pepper, and 1/3 of the thyme.
Step 7 -Sprinkle the layers with 3/4 cup of the shredded cheese.
Step 8 -Repeat the layers, starting with the potatoes, two more times, but do not add the final layer of cheese.
Step 9 -Cover the baking dish with a lid or foil and bake until the potatoes are soft in the center, about 1 hour 15 minutes.
Step 10 -Remove the lid or foil and top the potatoes with the remaining cheese.
Step 11 -Bake until the bake is golden and bubbly, about 10-15 minutes.
Step 12 -Let stand for 5 minutes.
Step 13 -Serve.
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Post by SAR01 on Mar 24, 2024 11:25:51 GMT -5
Easter Dinner Potato Bake
Ingredients
1 cup whole milk 6 sprigs thyme 2 bay leaves 6 tablespoons unsalted butter, divided, plus more, to taste, for greasing the baking dish 1/2 teaspoon kosher salt, plus more, to taste 1/4 teaspoon freshly ground black pepper, plus more, to taste 4 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces 3 cloves garlic, smashed water, to taste 1 (8-ounce) package cream cheese, room temperature 1/2 cup parmesan, finely grated, divided 2 large eggs, beaten 1 cup panko breadcrumbs chives, optional, to taste, chopped, for garnish
Directions
Step 1 -In a medium saucepan over medium heat, add the milk, the thyme, the bay leaves, 4 tablespoons of the butter, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper and stir to combine.
Step 2 -Bring the milk mixture to a simmer.
Step 3 -Transfer the milk mixture from the heat and cover the saucepan.
Step 4 -Let the milk mixture stand for 1 hour.
Step 5 -Preheat the oven to 375 degrees F.
Step 6 -Grease a 3-quart baking dish with the extra butter.
Step 7 -In a large pot, add the potatoes and the garlic and cover them with the water by 2 inches.
Step 8 -Add the extra salt to the water and bring it to a boil.
Step 9 -Cook the potatoes until they are fork-tender, about 12-15 minutes.
Step 10 -Reserve 3/4 cup of the cooking liquid and drain the remainder.
Step 11 -Return the potatoes and the garlic to the pot and mash them together until smooth.
Step 12 -Return the saucepan with the milk mixture to medium heat and bring it to barely a simmer.
Step 13 -Remove and discard the thyme sprigs and the bay leaves from the milk mixture.
Step 14 -Add the cream cheese and 1/4 cup of the parmesan to the milk mixture and stir until smooth and melted.
Step 15 -Add the milk mixture and the eggs to the mashed potatoes and mash to combine.
Step 16 -Gradually add the reserved cooking liquid to the mashed potatoes until the consistency is thick but spreadable; you may not need all of the cooking liquid.
Step 17 -Season the mashed potatoes with the extra salt and the extra pepper.
Step 18 -Transfer the mashed potatoes to the prepared baking dish.
Step 19 -In a small skillet over medium heat, melt the remaining 2 tablespoons of the butter.
Step 20 -Continue to cook and swirl the butter until it begins to brown and smell nutty, about 2-3 minutes.
Step 21 -Transfer the butter from the heat.
Step 22 -Add the panko and the remaining parmesan and stir to combine.
Step 23 -Season the breadcrumb mixture with the extra salt and the extra pepper.
Step 24 -Sprinkle the breadcrumb mixture over the mashed potato mixture.
Step 25 -Cover the baking dish with foil.
Step 26 -Bake, covered, for 10 minutes.
Step 27 -Uncover and continue to bake until hot and the topping is golden-brown, about 20-22 minutes.
Step 28 -Serve garnished with the chives.
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Post by SAR01 on Apr 17, 2024 14:23:19 GMT -5
Double Duty casserole
Ingredients
6 tablespoons butter, divided 1/4 cup all-purpose flour 1 teaspoon dried parsley flakes 1 teaspoon salt 1/2 teaspoon dried thyme 1/4 teaspoon pepper 3 cups 2% milk 6 cups potatoes, peeled, thinly sliced 1 1/2 cups ham, cooked and chopped 1 small onion, grated
recipe image Directions
Step 1 -Preheat the oven to 375 degrees F.
Step 2 -Grease a 2 1/2-quart baking dish.
Step 3 -Melt 4 tablespoons of the butter in a saucepan over medium heat.
Step 4 -Stir in the flour, the parsley, the salt, the thyme, and the pepper until smooth.
Step 5 -Gradually add the milk.
Step 6 -Bring the mixture to a boil and cook, while stirring, for 2 minutes.
Step 7 -Combine the potatoes, the ham, and the onion in a large mixing bowl.
Step 8 -Add half of the potato mixture to the prepared baking dish.
Step 9 -Top with half of the sauce.
Step 10 -Repeat layers with the remaining potato mixture and sauce.
Step 11 -Cover the dish with aluminum foil and bake until the potatoes are almost tender, about 1 hour 10 minutes.
Step 12 -Remove from the oven and dot with the remaining 2 tablespoons of the butter.
Step 13 -Bake uncovered until the potatoes are tender, 15-20 minutes.
Step 14 -Serve hot.
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