What's your favorite, most delicious, easiest, recipe made mainly with potatoes?

Question

I really love potatoes lol

Answer 1

Twice baked potatoes
Bake the potatoes, cut in half long ways and scoop all the potato out and put in a bowl. Mix with cheese, sourcream, chives, butter, salt and pepper. Spoon back into the shells and top with bacon bits and a little shredded cheese and pop back into the oven for a few minutes. Yummy!

Answer 2

CRUSTY POTATO GALETTE


Can be prepared in 45 minutes or less.

1 tablespoon unsalted butter, melted
1 tablespoon vegetable oil
3/4 pound boiling or baking potatoes, scrubbed but not peeled
1/4 teaspoon crumbled dried rosemary or sage



In a small bowl stir together the butter and the oil. In a food processor fitted with a 1-millimeter slicing blade or with a mandoline or similar hand-held slicing device, slice the potatoes thin. Working quickly to prevent the potatoes from discoloring, brush the bottom of a 9-inch cast-iron skillet with some of the butter mixture and cover it with a layer of the potato slices, overlapping them. Brush the potatoes with some of the remaining butter mixture, sprinkle them with some of the rosemary or sage and season them with salt and pepper. Layer the remaining potatoes with the remaining butter mixture and the rosemary in the same manner. Heat the mixture over moderately high heat until it begins to sizzle, transfer the skillet to the middle of a preheated 450°F. oven, and bake the galette for 25 minutes, or until it is golden and the potatoes are tender. Cut the galette into wedges.


INSTEAD OF BRUSHING EACH LAYER WITH BUTTER & OIL, MELT THE BUTTER IN A BOWL & ADD THE OIL & ROSEMARY OR SAGE. MIX IN THE POTATOS & COAT WELL. THIS WILL SAVE A LOT OF TIME IN THE ASSEMBLY OF THE DISH.

Answer 3

Twice Cooked Baked Potatoes

2 teaspoons butter
1 pinch black pepper, ground
1/4 cup cheddar cheese, shredded
1 scoop black pepper, grated
4 baking potatoes, washed
1 cup Parmesan cheese, grated
1 red bell pepper, seeded & finely chopped
1 sweet onion, finely chopped
2 teaspoons garlic powder
1/2 cup parsley, finely chopped
1/2 cup heavy cream

Instructions
1 Preheat the oven to 300 degrees F.
Pierce the skin of the potatoes several times with a knife and wrap in aluminum foil.
Place the potato in the preheated oven and bake for 90 minutes, or until slightly soft and golden brown.
While the potatoes are in the oven, heat the butter on medium-low heat in a pan and saute the onions and red peppers
until the onion are translucent; 8-10 minutes.
Once the potatoes are soft, cut and oval shaped hole out of the top of the skin of each potato. Carefully scoop out the
insides as much as you can without piercing the skin (If the skin does pierce, use some for the scooped potato to plug
up the hole) and place in a large mixing bowl.
Add the cream, parsley, garlic powder, pepper, parmesan cheese, and saute onions and peppers to the potatoes and
mix to combine.
Then, fill the hollowed potato skins back with the mixture as much as you can (it's fine if it overflows), sprinkle some
shredded cheese over them, and place in the oven at 425 degrees F for 10-15 minutes.

Answer 4

My husband's aunt makes something called "Igloo Potatoes". I craved them all through my pregnancy and actually drove for 30 minutes to get some from her!
(this recipe is party-size)
Boil a bag of red new potatoes until about 3/4 way cooked
Drain and put in a CLEAN igloo cooler
Add 1lb of butter
1 lb of shredded sharp cheddar
2 large containers of sour cream
Chopped bacon (or a lot of bacon-bits)
Tony Chacheres (Cajun) seasoning
lots of chopped green onion

mix well and close the lid (no peeking) for about an hour.
The residual heat will cook off the potatoes and the result in PHENOMENAL!

Answer 5

Fried potatoes and onions in the skillet.

Pork chops, cut up potatoes, onions and carrots in a baking dishing in the oven on about 425 until done. This is usually about 45 minutes or so. Make sure you use real butter (about a stick) and whatever seasoning you like on top while baking. I use Lemon pepper but salt and pepper do the trick too. Also, line the pan with foil and fold over to make a pouch around the chops and stuff. It makes it easier to clean.

Answer 6

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 7

I make this all the time and everyone loves it. I can give you approximates, but nothing certain as I make it by eye.

Cube up red skinned potatoes, generally I use about half a 5 lb. bag. Boil them until they are almost done. You want them to be slightly underdone in the middle. Then smash them, skin on, with 1/2 stick of butter, salt, pepper and about 1 bottle of ranch dressing. Don't overmix, you want them to be slightly lumpy. Then mix in French's fried onion, about a palmful. Bake at 400 for about 1/2 hour. You want them to be slightly crispy and brown on top. Then top with cheddar cheese, more fried onions and if your not a vegetarian crispy bacon. Put it back in the oven for about 10 more minutes until the cheese gets bubbly.

Answer 8

Mashed Potatoes.... once they are done add a little ranch. YUM! I also like scalloped potatoes.... In a baking dish layer sliced potatoes with sliced onion and shredded cheese, pour milk over the top and bake until the potatoes are tender.. SUPER GOOD!

Answer 9

Potatoes, Green Peppers, Onions, and Hot Dogs. It is very easy to make cut potatoes into small pieces and fry them in Olive oil when they are cooked add peppers and onions, while they are cooking boil water and cook hot dogs when the dogs are done drain water and cut hot dogs into bite size pieces and mix in with the potatoes onions and peppers.
Spices to use are oregano, basil, Italian seasoning, salt, pepper all to taste

Answer 10

Potatoe soup

6 potatoes, peeled and cubed
1 onion, chopped
1 carrot, grated
4 slices crisp cooked bacon, crumbled
salt to taste
ground black pepper to taste
1 tablespoon chopped fresh parsley
1 tablespoon margarine
1 tablespoon rendered bacon fat
4 cups milk
3 tablespoons dry potato flakes

Place potatoes and chopped onion in a deep stock pan, and add water just to cover them. Bring to a boil, and cook until tender.
Add butter or margarine, bacon bits and fat, and carrots. Stir in milk, parsley, and instant potatoes; bring to a light boil. Salt and pepper to taste. Cover, and simmer on low until you are ready to eat.