50 Ways To Have Your Potatoes

Here is a recipe I picked up a few years ago. Not sure it qualifies as it uses processed potatoes but here it is anyway.

SINFUL POTATOES

2 pounds thawed hashbrown potatoes, the shredded kind
1 stick melted butter
1 tsp of salt
1/4 tsp of pepper
2 cups of shredded cheese, we use cheddar
1 can of cream of mushroom or cream of chicken soup, we use chicken
2 cups of sour cream
1/2 cup chopped onion

In a large bowl combine all ingredients, mix well. Pour into a well greased 9X13 baking dish and bake at 350 for 1 hour. Just to put it over the top calorie wise sprinkle with a little more shredded cheese when it comes out of the oven.

Enjoy
Tinbender

Tortilla cooker

Put a couple of potatoes in one of these and they are done in about 8 minutes without the texture of ones done in the microwave alone. They come out great. Then add you favorite toppings. Cheese, chili, salsa, sour cream, butter, steamed veggies etc.

Good potato not russet into chunks add good red and any other ripe bell pepper same size pieces a little onion minced same size and bacon bits in pan in bacon drippings turned often enough so no lumping together and no mushiness. A little salt and blck pepper before final turn over or two. Served with anything.

Here is a great and easy way to use up mashed potatoes.


Insane Mashed Potato Burger

Leftover mashed potatoes
Cheese of your choice
Ham, sliced
Tomato, sliced
Anything else you like
Fill mashed potatoes with cheese, ham, and tomato (or anything else you like). Form into burger shape and fry until golden brown.

A foil pan (size depending on number of people) - for the two of us it's a small loaf pan, filled with chunks of small red potatoes, smothered in butter and garlic salt.

Cover the pan with plenty of foil, tightly wrapped. Put on grate over fire, or directly in hot coals for about 20 minutes. Delicious with some shredded cheese or sour cream.

IF we have leftover mash we make potato pancakes.
BASIC RECIPE
Leftover mash
1 egg for up to 3 cups mash
Enough flour to hold it together

Beat egg and incorporate it into mash. Add just enough flour to hold it together (least amount possible). Scoop out 1/2 cup and put in pan of hot oil or butter and flatten with spatula. Fry about 2-3 minutes until brown on one side, turn and brown other side.

Can incorporate chopped onions if desired.

Have you tried mixing some leftover mashed potatoes into a Brownie recipe? YUMO, as Rachel would say! Use a 1/2 to 3/4 of a cup per mix. You'd be surprised what you can do with the leftover mashed spuds besides just heating and eating.

YC 1 wrote:
OK. Here is my top secret twice baked potato recipe.

Bake large bakers in oven till done. Fork soft inside.

Remove from oven. Use hand towel to hold a potato. Cut it in half lengthwise.
Cut all of them in half.

Scoop out potato with big spoon but be careful to not tear the skin up. Place skins aside.

Fry bacon and white onion together. Pour off excess grease.
Put bacon and onion in large mixing bowl along with potato insides.

While mixer is stirring add sour cream, buttermilk, salt, pepper, white pepper, paprika, and parmesian cheese from a shaker can. Taste as you go and do not get them too wet. If they become runny use potato buds to stiffen them.
Add chopped green onions. Not the white part, just the green.

Scoop this stuff back into the potato skins. If you want to make it pretty use a big bakers bag with a fancy end to make them look pretty.

Now sprinkle the top with some paprika (so they brown pretty). Put them in an oven at 350 for about 20-30 minutes.

They are a lot of work but you will get raves.

This is about my favorite too. I like the shaker-can Parmesan idea! Gonna have to try that one. Here's a few variations I use on mine:

I use red potatoes for a smaller size serving to take to potlucks (or even baby reds as appetizers:)). Be sure to leave a little more margin of potato in the skin since the red skin is thinner than a Russett.

I mix up the flavor of cheese I mix in the mashed potato mixture, sometimes I like to use sharp Cheddar, or smoked cheddar. Other times I go with Parmesan & Asiago. I always sprinkle a bit of the grated cheese on top. And at the very end I may broil them just a touch to get a little crispy brown on top.

Dang, this thread is making me hungry!

OK. Here is my top secret twice baked potato recipe.

Bake large bakers in oven till done. Fork soft inside.

Remove from oven. Use hand towel to hold a potato. Cut it in half lengthwise.
Cut all of them in half.

Scoop out potato with big spoon but be careful to not tear the skin up. Place skins aside.

Fry bacon and white onion together. Pour off excess grease.
Put bacon and onion in large mixing bowl along with potato insides.

While mixer is stirring add sour cream, buttermilk, salt, pepper, white pepper, paprika, and parmesian cheese from a shaker can. Taste as you go and do not get them too wet. If they become runny use potato buds to stiffen them.
Add chopped green onions. Not the white part, just the green.

Scoop this stuff back into the potato skins. If you want to make it pretty use a big bakers bag with a fancy end to make them look pretty.

Now sprinkle the top with some paprika (so they brown pretty). Put them in an oven at 350 for about 20-30 minutes.

They are a lot of work but you will get raves.

Do we have soup recipes?
Loaded Baked Potato Soup
1. Boil 4 large baking potatoes until fork tender-Cut 3 of them into medium dice, mash the last one
2. Make a roux with 1 stick of butter/1 cup of flour
3.Whisk in 6 cups of milk
4.Cook until thick, add the potatoes
5. Add 3/4 cup shredded extra sharp cheddar cheese, garlic powder, salt and pepper
6. Cook until cheese is melted, remove pot from heat.
7. Stir in 1 cup sour cream and chopped scallions, (1/2 cup)
8. Heat thru, serve with crumbled bacon, chopped scallions, chives, shredded cheese as garnish.