Twice Baked Potatoes

We often bake too many potatoes in the hopes that my kids will actually eat them.  They hate potatoes of all forms except french fried.  So, alas, we always have leftover baked potatoes of all varieties.  I decided to try a twice-baked recipe and it turned out very nice.

1. Cut up any leftover (already baked) potatoes into small bite-sized pieces
2. Put half into a greased baking dish
3. Add any necessary salt and pepper
4. Add a few spoonfuls of sour cream on top 
5. Sprinkle with shredded cheese (I used extra sharp cheddar)
6. Add crumbled cooked bacon
7. Add remainder of potatoes
8. Top off with some more shredded cheese

Bake uncovered on 350 for 20-25 minutes.  YUM!

Oven-Baked Red Potatoes

The number of potatoes you use will solely depend upon how many people you are feeding. I have seen this done in a 9x13 dish and in an 8x8 for a smaller serving.

Red Potatoes
Dry Packet of French Onion or Onion Soup
1/4 Olive Oil

Rinse potatoes and boil for 15-20 minutes. While boiling, prepare the "topping". Mix 1/4 cup olive oil and 1 packet of dried french onion soup in a gallon-size ziploc bag. Cool potatoes for a few minutes and cut into bite-size pieces. Put potatoes into the bag, seal the bag and mix into the seasoning.

Bake in greased dish on 350-375 (depending on your oven) for about an hour or until the potatoes are cooked through.

Thanks Betsy!

Easy Potato Soup

Rinse 4 cans of diced potatoes and put on the stove in a pot. Cover with 1 1/2 cans of chicken broth and boil for at least 10 minutes.


Meanwhile, in a crock pot, heat the following ingredients until blended together:
1 can cheddar soup
1 can cream of mushroom soup
1 can cream of chicken soup

Add potatoes and chicken broth mixture to the soup mixture in the crock pot. Add 1 pint of half and half and stir together. Keep on low heat. Stir occasionally so that the soup does not stick.

Serve with bacon bits and cheddar cheese.

Potato Casserole

2 lbs. frozen hashbrowns
¾ cup melted margarine or butter
½ cup chopped onion
1 tsp. salt
¼ tsp. pepper
1 can cream of chicken or mushroom soup
1 pint sour cream
2 cups grated mild cheddar cheese
2 cups bread crumbs

Defrost potatoes. In large bowl, combine the potatoes, ½ cup melted margarine, salt, pepper, onions, soup, sour cream, and cheese. Place in greased 9x13 pan. Mix bread crumbs with 3 tbsp. melted butter. Sprinkle over mixture. Bake uncovered at 350 for one hour.

Thanks Julie!!!

Superfood’s Sweet Potato Oven Fries for Two

Ingredients:
Enough sprigs of fresh rosemary to cover a baking sheet (optional)
½ tsp chili powder
½ tsp ground cumin
½ tsp paprika
½ tsp salt
½ tsp pepper
2 small/medium sweet potatoes, scrubbed and blotted dry

The spices can be doubled to 1 tsp for larger serving of 3-4 potatoes or halved for 1 potato. Spice can be mixed ahead of time and kept in pantry in sealed container.

1. Preheat oven to 400 degrees. Spray a large baking sheet with olive oil spray.

2. Spread rosemary sprigs on the baking sheet in a single layer, making sure that the entire surface is covered.

3. In a small bowl, mix together the chili powder, cumin, paprika, salt, and pepper.

4. Cut ends off of the potatoes. Leave skin on. Cut potatoes into ½ inch thick circles.

5. Lay the potatoes on the rosemary sprigs in a single layer and sprinkle generously with the seasoning mixture. Spray generously with olive oil spray.

6. Bake for 20 minutes, remove from the oven, and spray again with olive oil spray.I don't always use the rosemary and I often just bake them on our pizza stone. I only put salt/pepper on a couple of them for the kids because they are SPICY.

7. Return to oven for about 25 minutes, or until the fries are golden and puffed. Brush off the rosemary sprigs and serve warm. (Dipping in ketchup is good also!)

I often skip the rosemary if I don't have any on hand and just bake them on our pizza stone.  I also leave a few "naked" for the kids...because these can be SPICY!