Twice-Baked Potatoes Monday, Dec 10 2012 

 

I don’t do these often, but they sure are a nice treat when I do! Yum! I’m a potato-girl. 🙂

Twice-Baked Potatoes

4 large potatoes
1/4-1/2 cup milk
1/4 cup butter, softened
1/4 tsp salt
Dash pepper
1 cup shredded cheese
Parsley/chives, if desired

Wash potatoes, then poke several times with a fork to allow steam to escape while potatoes bake.

Bake 1hr 15min at 375F or until potatoes feel tender when pierced in center with fork. Cool.

When potatoes are cool enough to handle, cut lengthwise; scoop out inside, leaving a thin shell. Mash potatoes in bowl with potato masher or electric mixer until no lumps remain. Add milk in small amounts, beating after each addition. Add butter, salt and pepper; beat vigorously until potatoes are light and fluffy. Stir in cheese. Fill potato shells with mashed potato mixture. Sprinkle chives/parsley on top.

Place on ungreased cookie sheet. Increase oven temperature to 400F. Bake about 20 minutes or until hot.

Advertisements

Mashed Potatoes (with Pumpkin!) Friday, Nov 30 2012 

My boys are not keen on squash or pumpkin. If I make it as a side-dish, only Josiah and I eat it. I’ve gotten sneaky though, adding pumpkin or squash into various dishes. One of the ways I do so, is by adding some mashed pumpkin into my mashed potatoes. If you don’t add too much, it doesn’t affect the taste, and my boys loooooove mashed potatoes!

I love to use this mashed potato/pumpkin mix on top of our Shepherd’s Pie. Another variation to this, is using a bit of sweet potato! Yum! 🙂

 

Loaded Baked Potatoes Wednesday, Nov 7 2012 

 

Need an idea for supper tonight? How about a Baked Potato Bar!

1. Bake your potatoes (in the crockpot!).

2. Put out a variety of toppings. Some ideas are: bacon, cheese, sour cream, salsa, peppers, ground beef (taco seasoned!), broccoli, cauliflower, salad, beans, lentils, etc

3. Enjoy! 🙂

Loaded Baked Potato Rounds Wednesday, Oct 17 2012 

 

 

I found this recipe on Pinterest, from here. It’s so much easier to make than actual baked potatoes, and oh, such a yummy treat! 😀

 

 

 

 

Loaded Baked Potato Rounds

Cut potatoes in 1/2″ thick slices, spread on greased cookie sheet. Sprinkle salt, pepper, and garlic powder on slices. Bake at 400F for 30-40 minutes, or until lightly browned on each side. Turn half-way through baking.

When potatoes are ready, top with shredded cheese, bacon bits, and green onions (opt). Continue baking until cheese has melted.

Serve with sour cream, if desired!

I choose to load half the potato slices for my husband and I, and leave the other has plain for our young sons to dip in ketchup. It was perfect. 🙂

Salt and Vinegar Potatoes Wednesday, Apr 25 2012 

I love chips! LOVE chips! I don’t eat them too often, partially because I stay away from MSG (triggers headaches) and MSG-free chips aren’t as exciting. I love plain chips, but it gets old a bit faster than if you can eat ketchup, salt and vinegar, all-dressed, etc. 🙂  Those all have MSG though!

I came across this recipe for Salt and Vinegar Potatoes on Pinterest and was very excited to try them. I tell you what, they’re awesome! 😀  It’s like eating chips in a baked potato wedges format! Yum! 😀  My oldest (almost 4) doesn’t care for that test, “hurts his tongue”, but I don’t mind. More for me! 😉

I didn’t use fingerling potatoes like the recipe called for. I used plain russett potatoes. It worked great, although they get mushy faster than fingerlings, so some of the slices disintegrated when transferring them from the hot water to the pan (nevermind patting them dry!). Sooo, next time I do them I’ll just cook them a little bit less in the water. 🙂

I cooked them in 1/2 water, 1/2 vinegar and it was plenty strong and “vinegary” enough for me. Do you like Salt and Vinegar chips? You’ll love these! 🙂  A fun and easy alternative, that shocked my husband when he took his first bite. 😉

Loaded Baked Potato Soup – Secret Recipe Club Monday, Nov 28 2011 

This month, as part of the Secret Recipe Club, I was assigned to Katie’s Epicurean Mom site. She has a beautiful site! Amazing photography, great recipes, I spent a lot of time looking around and drooling. 😉  hehe

Her food photography puts mine to shame, and made me want to try all the recipes!! In the end, I decided to make the Loaded Baked Potato Soup. I thought my 3-yr old would like it, since it’s potatoes. Actually, who am I kidding, he takes after ME! I loooove potatoes in any shape and form. 🙂

I made the soup that very night, and oh my goodness! It was supposed to be our “appetizer”, followed by another new recipe of sloppy joes lentils. Needless to say, we barely ate the sloppy lentils, ’cause the soup was so good!

My husband said it was a soup like you’d buy in a very fancy restaurant. I must agree! It was delicious!

Are you ready to try it yet?? 🙂  Here is the exact recipe, and I’ll italicize the few things I changed. It doesn’t need to be changed at all, I just can’t quite follow any recipe exactly, and wanted to make a tad less rich. 🙂

Thanks Katie, for a fabulous recipe!

Loaded Baked Potato Soup

3-4 large russet potatoes
2 tablespoons olive oil
1/2 cup butter
3/4 cup flour
2 1/2 cups broth
1/2 cup half & half (I used 2% milk instead of half and half)
2 1/2 cups 2% milk
1/4 teaspoon pepper
1 1/4 teaspoon salt
1 teaspoon minced garlic
1 cup (mild) cheddar cheese, grated, plus more for garnish
1 cup white (mild) cheddar cheese, grated
1/2 cup sour cream (I didn’t add it in, tasted great even without it!)
1 large onion, diced
5 pieces bacon, cooked and crumbled
4 tablespoons chives, chopped (I didn’t have any, would have been a nice addition!)
Pre-heat oven to 400 degrees.  Rub potatoes with olive oil and place on a baking sheet.  Bake for 45 min- 1 hour, or until soft and completely cooked. Cool potatoes completely and peel. Dice 2 potatoes (into bite sized pieces) and mash the other with 1/2 cup milk. Separately, set both aside.
Over medium heat melt butter (you can add more butter, I cut on it to save on calories) in a dutch oven (I used a regular large pot) and add flour, stirring vigorously, until thickened and smooth. Slowly add half and half and milk (stirring vigorously.)  Add onions and garlic and cook until soft and translucent (stirring continuously.) Add the mashed potato. Using an emulsion blender or blender, blend until smooth (if using a blender return to the dutch oven.) Add chicken broth, cheddar cheese and white cheddar cheese, salt and pepper.
Stir in the sour cream, until completely incorporated, and add diced potatoes.
Spoon into bowls and garnish with cheddar cheese, bacon and chives.



%d bloggers like this: