Search Results for "Potato"
Recipe Results 18 of 74 pages
Buffalo Chicken Potato Skins
Ingredients: 5 medium Russet potatoes 6 tablespoons melted unsalted butter, divided 1 teaspoon salt 1/2 teaspoon black pepper 1 1/2 cups shredded Colby jack cheese 2 cups diced cooked chicken (leftover or store-bought rotisserie chicken) 1/2 cup prepared buffalo hot sauce 1/2 cup sour cream 2 scallions, thinly sliced 1/4 cup crumbled blue cheese Directions:
Avocado, Potato, and Grilled Chicken Salad
Ingredients: 3 medium red potatoes 1 fresh ripe, avocado 1 teaspoon lemon juice 4 green onions (chopped) 1/2 medium red bell pepper (chopped) 8 ounces frozen pre-cooked grilled chicken strips (about 8 strips) (thawed, cut into bite-size pieces) 1 tablespoon olive oil 1 tablespoon cider vinegar 1/2 cup lemon non-fat yogurt 1 teaspoon ground black
Bistro Potato Salad with Caramelized Onions
Ingredients: 2 medium yellow onions, sliced 2 tablespoons olive oil Salt and pepper 1-1/2 pounds small red potatoes Boiling salted water 3/4 cup mayonnaise 1 tablespoon fresh chopped dill leaves (or 1 teaspoon dried dill weed) 1 tablespoon Dijon mustard 2 tablespoons lemon juice 2 tablespoons sugar Directions: Saute onions in olive oil in large
Sweet Potato Shepherd’s Pie
Ingredients: 1 tablespoon vegetable oil 1 onion, chopped 1 carrot, peeled and chopped 1 pound ground pork 3/4 cup chicken broth 1/4 cup maple syrup 1 tablespoon tomato paste 1 teaspoon fresh rosemary chopped 1 cup frozen peas 2 pounds sweet potatoes and parsnips peeled and cut into chunks (we use 2 medium-sized potatoes and 2 parsnips)
Loaded Baked Potato Casserole
Ingredients: 2 pounds Yukon gold potatoes, rinsed and scrubbed 6 tablespoons (3/4 stick) unsalted butter, melted 1 1/2 cups sour cream 1 cup shredded Cheddar cheese, divided 1 cup shredded Mozzarella cheese, divided 1 teaspoon salt 1 teaspoon coarse ground black pepper 1/2 teaspoon granulated garlic 1/2 cup chopped crispy bacon (about 8 slices, cooked)
Super Cheesy Bacon and Onion Potato Gratin
Ingredients: Softened butter, for the baking dish 3 pounds russet potatoes, peeled and very thinly sliced 2 large yellow onions, thinly sliced 3 garlic cloves, minced 3 tablespoons butter 8 ounces bacon, cooked and crumbled 1 1/2 cups shredded smoked Gouda cheese 1 cup shredded Cheddar cheese 1 cup heavy cream 1 cup milk 2
Potato & Corn Jalapeño Soup
Ingredients: 2 tablespoons butter 1 onion, diced 1 jalapeño, diced (about 1 ½ tablespoons) plus 8-12 thin slices of jalapeño for garnish 5-6 yukon gold potatoes, peeled and cut into large dice 2 cups corn kernels 5 cups chicken stock 1 ½ teaspoons salt ¼ teaspoon cayenne pepper Cilantro for garnish Directions: In a large
Dijon Peanut Potato Salad
Ingredients: 3 medium potatoes 1/3 cup crunchy peanut butter 3 tablespoons oil (olive, canola) 1 tablespoon Dijon mustard 1 tablespoon vinegar Directions: Cut potatoes into small cubes and place in large pot. Add water to cover the potatoes by 2 inches and bring to a boil. Reduce heat and simmer until potatoes are tender, about 10
Mexican Potato Salad
Ingredients: 6 Russet potatoes, peeled and cut into 1-inch cubes ½ cup mayonnaise ¼ cup sour cream 1 teaspoon mustard 3 green onions, chopped ½ carrot, grated 5 black olives, chopped in small pieces 2 pickled jalapeños, chopped in small pieces salt and pepper to taste Directions: Fill a 5-quart pot halfway with water over
Chocolate Potato Bread
Ingredients: 1 medium-sized potato 1/4 cup + 2 tablespoons warm milk 1 1/8 teaspoons active dry yeast (1/2 of a packet) 3 1/4 cups all-purpose flour 1/4 cup + 2 tablespoons cocoa powder 1/2 cup sugar 2 tablespoons unsalted butter, room temperature 1 teaspoon salt 2 large eggs, room temperature 1/2 cup chocolate chips Directions:
