DILLY BAKED POTATOES

6 med baking potatoes
3 tbs olive oil
1 1/2 tbs dried dill
1/2 tsp salt, or to taste
6 tbs grated cheddar cheese OR crumbled feta cheese
6 tbs sour cream

preheat the oven to 425 degrees.

slice across the potatoes 1/4" thick, cutting almost but not quite enough through the bottom. arrange the potatoes in an ovenproof baking dish. brush the olive oil over the potatoes and into the cuts. sprinkle with dill and season with salt. bake 50 minutes. take the dish from the oven and sprinkle the cheese evenly into the cuts. bake another 10 minutes, or until the cheese melts. serve each potato with a dollop of sour cream.

serves 4-6

TWICE BAKED POTATOES WITH GOAT CHEESE

6 lg baking potatoes
1/2 cup olive oil
1/4 cup balsamic vinegar
1 tsp grainy mustard
salt & pepper, to taste
6 small minced scallions, trimmed to 3"
2 tbs minced fresh parsley
1/2 cup crumbled goat cheese
6 heaping tsp mayonnaise OR sour cream (optional)
1/2 cup seeded & diced tomatoes

preheat the oven to 425° & bake the potatoes until cooked, 30-45 minutes. slice the tops off the potatoes lengthwise and discard. scoop the potato pulp into a bowl, keeping the pulp chunky. in a small bowl, whisk together the olive oil, vinegar, mustard, salt and pepper, scallions, and parsley. spoon over the potato pulp and toss gently. spoon the pulp back into the skins. top evenly with goat cheese and return to the oven for 10 minutes. arrange on a serving plate and top each potato with a teaspoon of mayonnaise or sour cream, if desired, and a scattering of diced tomato. serve hot.

6 servings

ROASTED HERBED POTATO FANS

4 med potatoes
4 tbs unsalted butter, at room temperature
1/4 tsp paprika
1/4 tsp oregano
1/4 tsp basil
1/4 tsp salt
pinch of black pepper

prepare the grill. cut four 8" square pieces of foil.

cut the potatoes crosswise into 1/4" 6 slices without cutting all the way through the flesh. place each potato in the center of a square of foil, fold the edges together, and crimp to seal airtight.

place the packets directly in the hot coals and cook, turning them several times, for about 40 minutes.

meanwhile, cream the butter, then beat in the paprika, oregano, basil, salt, and pepper until blended and smooth.

with tongs, transfer the packets to a heated platter. unwrap each, and with a pastry brush, spread each potato with some of the herbed butter, coating the inside surfaces of each slice. rewrap the packets loosely and return the potatoes to the coals. cook for 10-15 minutes more, or until the flesh yields easily when tested with the tines of a fork.

to serve, unwrap the packets, spread into fans, & serve at once.

4 servings

MAKE-AHEAD SCALLOPED POTATOES

8 lbs potatoes, peeled & thinly sliced
2 lg onions, thinly sliced
1/3 cup flour
2 cans cream of chicken soup
2 2/3 cup milk
salt & pepper to taste
2 cups (8 oz) shredded cheddar cheese

in two greased 13"x9" baking dishes, layer potatoes & onions. combine the flour, soup & milk until blended; pour over each baking dish. season with salt & pepper. cover & bake at 325° for 1 1/4-1 1/2 hours or until potatoes are tender. uncover; cool for 30 minutes. cover & refrigerate overnight. remove from refrigerator 30 minutes before reheating. bake at 325° for 30-40 minutes. uncover & sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

makes about 20 servings

HARVEST POTATO CASSEROLE

8 lg potatoes
2 bay leaves
1/4 cup butter OR margarine, melted
1/2 tsp salt
1/4 tsp pepper
2 cups (16 oz) sour cream
1 can cream of chicken soup
2 cups (8 oz) shredded cheddar cheese, divided
1 (2 oz) jar diced pimientos , drained
4 green onions, chopped
1/2 cup crushed cornflakes

place potatoes & bay leaves in a dutch oven or lg kettle; cover with water. bring to a boil. reduce heat; cover & simmer for 25-30 minutes or until tender. remove from the heat; cool to room temperature. place in the freezer (still covered by the cooking water) for 1 hour.

drain potatoes; peel & grate. place in a greased 13"x9"x2" baking dish. drizzle with butter. sprinkle with salt & pepper; toss to coat. combine the sour cream, soup, 1 cup cheese, pimientos & onions; spread over potatoes. sprinkle with the remaining cheese; top with cornflakes (dish will be full). bake, uncovered, at 350° for 45-50 minutes or until bubbly.

12-15 servings

PINEAPPLE SWEET POTATO BAKE

6 lg sweet potatoes (about 4 1/2 lbs)
1 (20 oz) can pineapple chunks
1 cup sugar
2 tbs cornstarch
1/2 cup butter OR margarine, cubed
16 maraschino cherries
ground cinnamon

place sweet potatoes in a dutch oven or large kettle & cover with water. bring to a boil. reduce heat; cover & simmer 30-45 minutes or until tender. drain; cool slightly. peel & cut each potato lengthwise into quarters; cut each quarter into two or three wedges. place in a greased 13"x9"x2" baking dish.

drain pineapple, reserving juice. sprinkle pineapple over potatoes. in a saucepan, combine sugar & cornstarch. stir in the reserved pineapple juice until blended. add butter. bring to a boil; cook & stir for 2 minutes or until thickened. pour over potatoes & pineapple. top with cherries. sprinkle with cinnamon. bake, uncovered, at 350° for 30-35 minutes or until heated through.

8 servings

POTATO PLANKS

1 lb potatoes (about 3 medium)
vegetable oil
1 tsp salt
1/2 tsp sugar
1/2 tsp paprika
1/4 tsp dry mustard
1/8 tsp garlic powder

cut potatoes lengthwise into eighths. set oven control to broil and/or 550°. place potatoes, cut side down, on an ungreased jellyroll pan. brush with oil. mix remaining ingredients. sprinkle potatoes with 1/2 of the salt mixture. broil potatoes with tops about 3" from heat until potatoes begin to bubble slightly, about 10 minutes. turn. brush with oil & sprinkle with remaining salt muxture. broil until golden brown & tender, about 5 minutes longer.

GRILLED POTATO SKINS

2 lg russet potatoes, baked
4 tbs butter, melted
salt & pepper
1 cup shredded cheddar cheese
6 slices bacon, cooked & crumbled
1 cup sour cream
2 tbs prepared horseradish
3 tbs sliced green onions
1/2 cup chopped tomatoes
chopped chives, for garnish

cut potatoes in half.

preheat grill to medium heat.

scoop out pulp, leaving a 1/4" thick shell for the toppings. cut the potato skins into quarter wedges. brush all over with butter & season with salt & pepper.

place on grill & cook until crisp, about 10 minutes. during the last few minutes of grilling, remove potato skins & place on a cookie sheet. top the potato skins with cheese & bacon & place back on the grill.

while potato skins are grilling, combine the sour cream & horseradish in a small bowl & mix well.

place potatoes on serving plates & top with the green onions, chopped tomatoes & the sour cream horseradish sauce. sprinkle with chopped chives, for garnish.

serves 2-4   makes 8 potato skins

POTATO DUMPLINGS

3 lbs russet potatoes
2 eggs
1 cup flour, divided
1/2 cup dry bread crumbs
1 tsp salt
1/4 tsp ground nutmeg
dash pepper
minced fresh parsley, optional

place potatoes in a saucepan & cover with water; bring to a boil. reduce heat. cover & simmer for 30-35 minutes or until tender. drain well. refrigerate 2 hours or overnight. peel & grate potatoes in a bowl. combine the eggs, 3/4 cup flour, bread crumbs, salt, nutmeg & pepper. add potatoes; mix with hands until well blended. shape into 1 1/2" balls; roll in remaining flour. in a lg pot, bring salted water to a boil. add the dumplings, a few at a time, to boiling water. simmer, uncovered, until the dumplings rise to the top; cook 2 minutes longer. remove dumplings with a slotted spoon to a serving bowl. sprinkle with parsley, if desired.

10 servings

DEEP-FRIED POTATO PUFFS

3/4 cup water
3/4 tsp onion salt
1 tbs margarine
1/4 cup milk
1/2 cup flour
3/4 cup instant potato flakes
1 tsp baking powder
1 egg
2 slices bacon, crisply cooked & crumbled

in a deep fat fryer or heavy saucepan, heat 2"-3" oil to 375°. in a medium saucepan, bring water, onion salt & margarine to a rolling boil. remove from heat; stir in milk. lightly spoon flour into measuring cup; level off. stir in flour, potato flakes, baking powder, egg & bacon. drop potato mixture by teaspoonsful into hot oil. brown well on both sides.

PARM PLUS POTATOES

1 (24 oz) pkg frozen country-style potato wedges
1/4 cup olive oil
3/4 cup (3 oz) parm plus seasoning blend

toss potatoes with oil. add parm plus; mix lightly. place in a 15"x10"x1" baking pan. bake at 425° for 20-22 minutes or until golden brown.

8 servings

GRILLED ONION-STUFFED POTATOES

4 lg baking potatoes
1 med sweet onion
1 tsp seasoned salt
freshly ground black pepper
2 tbs butter, melted
1 1/2 cups sliced fresh mushrooms
4 slices bacon, cooked crisp
parmesan cheese
sour cream, optional

scrub potatoes well. slit at 1/4" intervals but do not cut all the way through.

thinly slice the onion crosswise and insert a slice of onion in each slit.

sprinkle with seasoned salt and pepper. sprinkle melted butter into each slit. 

cut four squares of aluminum foil. place one stuffed potato on top of each square. top potatoes with fresh mushrooms.

fold foil into a packet, enclosing vegetables.

grill over hot, direct heat for 55-60 minutes, or, bake at 400° for 55-60 minutes.

to serve, open packet. top each potato with cooked, crumbled bacon, parmesan cheese and sour cream, if desired.

TIP: Foil wrapped veggies cook most evenly on a covered grill. If you use an open grill, turn packet frequently to cook evenly. It may require 25% more time to cook.

MAKE-AHEAD POTATOES

10 large potatoes, peeled and quartered
1 cup (8 oz) sour cream
1 (8 oz) package cream cheese, softened
6 tablespoons butter OR margarine, divided
2 tablespoons dried minced onion
1/2-1 teaspoon salt
paprika

place potatoes in a dutch oven. cover with water and bring to a boil. reduce heat; cover and cook for 20 minutes or until potatoes are tender. drain and place in a bowl; mash. add sour cream, cream cheese, 4 tbs butter, onion and salt; stir until smooth and the cream cheese and butter are melted. spread in a greased 13"x9"x2" baking dish. melt remaining butter; drizzle over potatoes. sprinkle with paprika. refrigerate or bake immediately, covered, at 350° for 40 minutes; uncover and bake 20 minutes longer. if potatoes are made ahead and refrigerated, let stand at room temp 30 minutes before baking.

12 servings

OVEN-ROASTED POTATO WEDGES

4 unpeeled baking potatoes (2 lbs)
2 tablespoons olive OR vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon minced fresh rosemary OR 1 teaspoon dried rosemary, crushed
1/2 teaspoon salt, optional
1/4 teaspoon pepper

cut potatoes lengthwise into wedges; place in a greased 13"x9"x2" baking pan. drizzle with oil. sprinkle with onion, garlic, rosemary, salt if desired and pepper; stir to coat. bake, uncovered, at 400° for 45-50 minutes or until tender, turning once.

8 servings

SEASONED POTATO WEDGES

6 medium potatoes
water
dash salt
3 tablespoons oil
1/2 teaspoon salt
dash pepper
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried thyme leaves
dash cayenne pepper
1/3 cup grated parmesan cheese
2 tablespoons grated cheddar cheese

scrub unpeeled potatoes well. cut each potato in half lengthwise, then cut into even wedges.

boil potato wedges for 5 minutes in salted water. drain. pat dry.

spread potato wedges in a single layer on a lightly greased baking sheet.

sprinkle with oil, spices, and herbs.

bake at 425° for about 15 minutes.

sprinkle with cheeses.

bake at 425° for another 10-12 minutes, or until potatoes are golden brown and cheeses are melted.

serve as a snack or with pork chops, chicken, meatloaf or hamburgers.

4 servings

THOSE POTATOES

5 medium yukon gold potatoes, peeled and sliced thin
1 can cream of mushroom soup
1/2 cup milk
1/2 cup sour cream
8 ounces shredded jalapeno jack cheese
1 teaspoon sea salt
1 teaspoon ground black pepper

preheat oven to 350°. spray a 9"x13" pan with pam. mix together soup, milk, sour cream, salt and pepper.

place a third of the sliced potatoes into the pan, spread a third of the soup mixture over the potatoes, then sprinkle with a third of the cheese. repeat 2 more times.

cover with foil and bake for 45 minutes.

uncover and cook for another 15 minutes.

8 servings

ROASTED RED POTATOES

1 pound small red potatoes
1 tablespoon olive OR vegetable oil
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons grated parmesan cheese

cut the potatoes into 1/4" thick slices; toss with oil. place in a single layer in a greased 13"x9"x2" pan. sprinkle with salt, pepper and parmesan cheese. cover tightly with foil. bake at 350° for 40 minutes or until tender.

4 servings

RANCH POTATOES

2 1/2 pounds small red potatoes, quartered
1 cup sour cream
1 envelope dry buttermilk ranch salad dressing mix
1 can cream of chicken soup

spray the inside of a slow cooker with pam.

place the potatoes in the slow cooker.

combine the remaining ingredients in a bowl. spoon over potatoes and stir gently.

cover and cook on LOW 7-8 hours, or on HIGH 3 1/2-4 hours, or until potatoes are tender not dry or mushy.

stir carefully before serving.

SWEET POTATO CASSEROLE #1

3 cups mashed sweet potatoes
1 cup sugar
1/2 teaspoon salt
2 eggs, beaten
1/3 stick butter, melted
1/2 cup milk
1 teaspoon vanilla

TOPPING:

1 cup brown sugar
1 cup nuts
1/3 stick butter, melted

combine sweet potatoes, 1 cup sugar, 1/2 teaspoon salt, 2 beaten eggs, 1/3 stick melted butter, 1/2 cup milk, and 1 teaspoon vanilla. mix with mixer, then put in 9"x13" pan.

for the topping; mix brown sugar, nuts and 1/3 stick melted butter. make like crumbs and put on top of sweet potato mix. bake for 1/2 hour at 350°.

ROSEMARY MASHED POTATOES

5 yukon gold potatoes, diced (peeled or unpeeled, it's up to you)
3 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1/2-3/4 cup chicken broth
3/4 teaspoon kosher salt
1/2 teaspoon black pepper

place diced potatoes in a large pot of boiling water. cook until fork tender. drain.

in the same pot you cooked the potatoes in, heat olive oil over medium heat. cook garlic and rosemary just until fragrant. return potatoes to the pot and add in 1/2 cup chicken broth, salt and pepper. use a hand held mixer to whip potatoes, adding more chicken broth if desired.

4 servings