Search Results for "Potato"
Recipe Results 19 of 74 pages
Mini Hasselback Potatoes with Creamy Dill Dip
Ingredients: 5 lbs. miniature golden potatoes 2 tablespoons olive oil Kosher salt and black pepper, to taste For the Creamy Dill Dip: 2 tablespoons chopped fresh dill 4 scallions, green and white parts, thinly sliced Zest of one lemon 1 tablespoon fresh lemon juice 1/2 cup sour cream 1/4 cup mayonnaise Kosher salt and black
Breakfast Potato Skins with Chorizo
Ingredients: 2 large potatoes, scrubbed 1/2 pound chorizo sausage, casing removed 2 tablespoons butter 1/2 teaspoon salt 1/4 teaspoon black pepper 2 large eggs crumbled Cotija cheese, optional Directions: In a 400º F oven bake the potatoes for an hour, or until done. Let the potatoes cool slightly. Meanwhile, brown the chorizo in a large
Cheddar Pumpkin Mashed Potatoes
Ingredients: 1 pound potatoes, peeled and cubed (roughly 2 large potatoes) 3 whole garlic cloves, peeled ½ cup Butter ½ teaspoon salt ¼ cup whole milk 1 cup canned pumpkin puree 1 cup shredded cheddar cheese 1 tablespoon fresh chopped rosemary Directions: Bring a large pot of water to a rolling boil. Once boiling, add
Buffalo Blue Cheese Potato Bites
Ingredients: 2 cups shredded russet Potatoes (about 2 medium potatoes) 1 egg 1/4 cup buffalo sauce 1/4 teaspoon salt 4 tablespoons blue cheese crumbles Directions: Preheat the oven to 425°F and cover a baking sheet with parchment paper. Place the shredded potatoes in a clean kitchen towel and squeeze to remove excess water. Place in
Stuffed Baked Potatoes
Ingredients: 4 med. russet potatoes 8 ounces extra lean ground turkey 1 cup broccoli florets, chopped 1 cup water 3/4 cup shredded cheddar cheese 1/2 cup sour cream 1/2 tsp. salt 1/2 tsp. ground pepper Directions: Pierce potatoes all over with a fork. Place in the microwave and cook on medium, turning twice, until potatoes
Potato Corn Chowder
Ingredients: 1 teaspoon olive oil 1 garlic clove, minced 5 Tablespoons all-purpose flour 2 teaspoons dry mustard Black pepper to taste 5 Tablespoons reduced-fat, shredded cheddar cheese 1 cup chopped onion 2 cups frozen corn 4 cups skim milk 1/4 teaspoon dried thyme 4 cups diced potatoes Directions: In a non-stick skillet over medium high
Baked Cheese Potatoes
Ingredients: 4 large potatoes 1oz butter 4ozs grated cheese Directions: Scrub potatoes very thoroughly, and bake in jackets until soft (about one hour). Cut in half, scoop out all the potato, and mash well with the butter and cheese. Refill cases with this mixture, and return to oven to heat through and brown on top.
Scalloped Potatoes
Ingredients: 8 small potatoes (2 pounds, sliced thin) 2 tablespoons margarine 1 cup onion (sliced) 3 tablespoons flour 1/4 teaspoon pepper 2 cups milk, whole Directions: Wash potatoes; peel and cut into thin slices. Melt 1 Tablespoon of butter in heavy, deep skillet. Remove skillet from heat; spread half of potato slices in skillet. Cover
Potato Soup
Ingredients: 2 onions 1 cup fresh milk 1lb potatoes 1 teaspoon fat 1 cup broth or water 1 teaspoon minced parsley Directions: Wash and peel the onions and chop up small. Cook gently in fat for five minutes without browning. Add one tablespoon of stock and the peeled and sliced potatoes and continue cooking for
Creamy red potato salad
Ingredients: 2 pounds small red potatoes 4-6 eggs, hard-boiled, diced large 2 ribs celery, diced 1/2 cup diced red onion 2 tablespoons diced dill pickle 3/4 cup mayonnaise 1/4 cup sour cream 1 tablespoon vinegar 1 teaspoon Dijon mustard 1 tablespoon fresh or dried dill salt and pepper to taste Directions: Clean and cut the
