I need a recipe for potatoes..............?

Question

My dad and brother are out in Fenway park (!!!!!!!!!!!!!....i'm still a Yankee's fan thou!!!!!!!!!!!!!) so i'm going to make my own dinner. I'm in the mood for potatoes and have a bunch. Any quick and easy recipes to do with potatoes would be appreciated!!!

Answer 1

Bacon Stuffed Potatoes

Ingredients
6 medium Russet potatoes
10 slices of thick sliced bacon, diced, fried crisp and well drained
½ cup butter, softened to room temperature
1/3 cup fresh Parmesan cheese, shredded
¼ cup evaporated milk
3 tbsp chives or green onion tops, finely chopped
1 cup garlic bread crumbs (use garlic croutons)
Salt and fresh ground pepper, to taste

Directions
Place the scrubbed spuds in a preheated 400º oven and bake until soft to the touch. Slice each in half, lengthwise. Scoop out the potatoes into a large mixing-type bowl, keep the skins in tact. Prepare the bacon as indicated, then set aside. Add all of the remaining ingredients to the potatoes and mix well. Stir in the bacon pieces. Refill each potato skin, mounding. Place the filled potatoes on a baking sheet, then under your preheated broiler until lightly browned over the top of each. Makes 12 servings.
You may want to cut this back- LOL


Fried Potatoes Plus

3 medium potatoes (peeled and cut into small chunks)
1 small onion (chopped)
1/2 green pepper (chopped)
2 tablespoons vegetable oil
1 cup diced left-over meat (i.e., ham, hot dogs, polish sausage, bologna, chicken or pork)
6 eggs
1/4 cup milk
1/2 cup shredded cheddar, Swiss, or mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon pepper

Heat Vegetable Oil in a 10" or larger skillet on medium high heat. Add chopped potatoes, onions and green pepper. Stir several times, season with Salt and Pepper, cover and lower heat to medium low. Cook for 10 to 15 minutes or until potatoes are almost tender and onion is clear. Stirring occasionally. Remove cover and add the leftover meat. Turn heat back to medium high to crisp potatoes. When potatoes are nicely browned, turn heat down to medium low.

In a medium bowl, beat the eggs. Add the milk, cheese, salt and pepper, mixing well to combine. Pour over the contents in the skillet and cover once more. Occasionally slip a spatula under the eggs around the edges and let the uncooked part run under the cooked part.



Potato Dumplings with Bacon and Onions

Ingredients
2 large potatoes, peeled and chopped
2 large eggs
Flour
¼ lb bacon, chopped
½ large onion, chopped

Directions
Bring a large pot of lightly salted water to boil.
Place potatoes in food processor, and pulse until finely chopped. Add eggs, and pulse a few times to combine. Pour mixture into a large bowl. Mix in enough flour to make a very thick dough.
Place dough by spoonfuls into boiling water. Boil until done, about 20 minutes (depending on size). Drain, and set dumplings aside.
Place chopped bacon and onion in a skillet over medium heat. Cook a few minutes until bacon releases fat. Place hot dumplings into pan; cook until bacon is crisp and onions and dumplings are browned.


Loaded Mashed Potato Casserole

Ingredients
5 ½ cups mashed potatoes (about 4 lbs uncooked)
½ cup milk
1 pkg (8 oz) regular or low-fat cream cheese
1 cup regular or low-fat sour cream
2 tsp parsley flakes
1 tsp garlic salt
¼ tsp ground nutmeg
¾ cup shredded Cheddar cheese
½ cup crispy cooked and crumbled bacon (about 12 slices)

Directions
Place all ingredients, except cheese and bacon, in a large bowl. Beat with an electric mixer on medium-high speed until potatoes are fairly smooth and creamy.
Spoon mixture into a lightly greased 13x9-inch baking dish. Sprinkle with cheese and bacon. If you prefer extra crispy bacon, reserve bacon and sprinkle at the end of cooking.
Cover and bake in a 350°F oven 30 minutes or until heated through.


Enjoy

Answer 2

People who have grown up on instant mashed potatoes and frozen french fries have no idea how tasty the simplest potato dishes can be, when made with the real thing! French fries take a little more work, because to make them right, you have to fry them twice, at two different temperatures. Since you asked for easy, I'll tell you about mashed: To make mashed potatoes, wash and peel the potatoes. (If you like the taste of potato skins, you can peel only some of the skin off, and leave the rest on.) Cut each potato in half, and each half in half again. Put the quartered potatoes into cold water. Bring to a boil, then boil for 10-15 minutes. Drain off the water. Mash the potatoes, which should be fairly soft by now. (If you have a potato masher, great! If not, just use a fork until you get one.) I personally like them mashed only to a texture that is still slightly lumpy. Stir in milk, butter, and either sour cream or plain white yogurt, along with salt and pepper. You will learn by trial and error how much you like, but I would start with these proportions: one large potato one tablespoon sour cream or yogurt one teaspoon butter 1/4 cup milk 1 teaspoon salt 1 teaspoon pepper Mmmmm! The real thing doesn't even need gravy (though it's wonderful if you know how to make that too).

Answer 3

Scalloped Potatoes
This is a very easy way to make scalloped potatoes. The soup makes them very tasty too. You can double this recipe.

Ingredients:
4 cups thinly sliced potatoes
1/2 cup thinly sliced onions
1 can (10 oz.) cream of mushroom soup
1/2 cup milk
Salt and pepper
Paprika



Directions:
Layer potatoes and onions in a 1 1/2 quart casserole.


Mix soup, milk, and salt and pepper. Pour over top the potatoes. Sprinkle with paprika.

Cover and bake at 375 degrees F. for about 1 hour to 1 hour 15 minutes, until potatoes are cooked. Remove cover for the last 10 minutes. Makes 4 servings.

Answer 4

Potato scallops (Fritters)

1-1/2 lb potatoes large old
2 cups sr flour
1 tsp salt
1/4 tsp pepper
1.3/4 cup water
oil for deep frying
extra flour.

Instructions.
1. Peel and wash potatoes, cut into thin slices, about 1/8-inch in thickness, dry well sift flour, salt pepper into bowl make well in centre, gradually add water, mixing to a fairly thick coating batter, beat until smooth and free of lumps.

2. coat potatoes in flour, shake off excess, dip each slice into the prepared batter. Drain excess batter from each slice before frying.
3. Heat oil in large pan, deep fry slices a few at a time, until lightly golden. Remove from the oil, drain on absorbent paper. Increase heat of oil slightly ,add the potatoes again and re-fry until a rich golden brown. drain again, sprinkle with salt.

Answer 5

Potato Salad

4 large russet potatoes (white)
4 boiled eggs
½ cup chopped onion
½ cup chopped sweet pickle or relish
salt and pepper to taste
2 t prepared mustard
Mayonnaise to moisten

Boil potatoes while with skins on until potatoes are done but not mushy. Remove skin and cut potatoes into small chunks. Cut eggs into small pieces (2 grate on large grater). Add eggs, onion and pickle to potatoes. Salt and pepper to taste. Add mustard and just enough mayonnaise to hold salad together lightly. Potatoes do better if allowed to cool before cutting up and salad is better if allowed to chill before serving so flavors can blend.

Answer 6

Baked Potato
Wash potato, sprinkle with salt and wrap in aluminum foil.
Bake for 1 hour at 400 degrees.
Remove from oven, slice down the middle, add butter, sour cream and cheese.

Answer 7

I like what my mom called Potatoes O'Brien.

She would slice them thin, along with onions, and cook them in oil with a bit of butter until they were browned and soft. At the end she would add salt, pepper and paprika.

I make them for my daughter and she loves them. They're great with scrambled eggs.

Answer 8

Twice Baked Potatoes

INGREDIENTS
6 large baking potatoes
1 (16 ounce) container sour cream
1/4 cup shredded Cheddar cheese
3/4 cup butter
salt and pepper to taste
3 slices American cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Bake potatoes for 1 hour or until soft.
Cut enough of the skin off the top of each potato to be able to scoop the potato out of the skin and into a mixing bowl.
Add butter, sour cream, grated cheese and mix together well. Add salt and pepper to taste.
Fill the skins with the mix and top with 1/2 slice American cheese. Bake for 20 to 25 minutes just until heated through.

Stuffed Potatoes

INGREDIENTS
4 large baking potatoes
2 cups shredded Cheddar cheese
1 (16 ounce) container sour cream and onion dip
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Bake potatoes in preheated oven for 45 minutes, or until cooked through.
Slice tops off of potatoes and scoop the flesh into a large bowl, leaving skins intact.
To the potato flesh add the cheese and dip. Mix well and spoon mixture into potato skins.
Bake for another 30 minutes, or until heated through.

Loaded Potato Soup

INGREDIENTS
8 potatoes, peeled and cubed
1 teaspoon salt
2 tablespoons butter
2 stalks celery, diced
2 carrots, shredded
1 large onion, diced
2 (10.75 ounce) cans condensed cream of potato soup
1 cup milk
DIRECTIONS
Place potatoes and salt in a large saucepan with water to cover. Bring to a boil, then reduce heat and simmer until just tender, 15 minutes. Drain and set aside.
In a medium skillet, melt butter over medium heat. Cook celery, carrots and onion in butter until onion is translucent.
Combine potatoes, vegetable mixture, cream of potato soup and milk in a large pot over low heat. Simmer 15 minutes, adjusting milk to desired thickness. Serve.

Answer 9

Slice them thin, put them in a single layer on a cookie sheet and sprinkle some seasoning and olive oil on them. Bake til crispy. You can also melt some mozzarella on at the end or slice onions in with them before baking.

Answer 10

well you could take a few and peel and dice them up mix with butter ( not melted ) salt and pepper spread out on a baking sheet cook at 400 for 20 minutes. they are so good!