Smashed Chips (Potatoes)

contributed by Deb Reno

•2 pounds small red-skinned new or baby potatoes (I used russet.)

•6 tablespoons unsalted butter, melted (I used a little canola oil…and I used only about 2 Tbsp.)

•Fine sea salt

•Freshly ground pepper

1.Preheat the oven to 400°.

2. Cover the potatoes with water in a medium pot and add a pinch of salt. Bring to a boil over medium-high heat and cook until fork-tender, about 20 minutes.

Drain and pat dry. OR bake the potatoes until tender. (I baked mine.)

3.Toss the potatoes with the melted butter (or drizzle with oil) and spread on a baking sheet. (I suggest covering your baking sheet w/foil for ease of clean-up.)

4.Slightly flatten each potato with a spatula (do not mash completely) and season with salt and pepper.

5.Roast in the oven until crisp and golden, 15 to 20 minutes. (I increased the heat to 450° and left mine in the oven until they got lotsa crispy bits on them….sooooo good!)

Jackie Potatoes

contributed by Shawna Hawkins

1 package of Frozen Hashbrowns

1 can of cream of chicken soup

1 cup of sour cream

2 cups cheddar cheese

1 stick of butter, melted

one sleeve of crushed ritz crackers, or you can substitute crushed cornflakes

mix together the hashbrowns, cream of chicken soup, sour cream, and cheddar cheese. Spoon into a greased 9×13 dish.

mix the melted butter with the crushed ritz or cornflakes and top the potatoes with the mixture

Bake one hour at 350.

Make Ahead Mashed Potatoes

contributed by Sharon Brening

3 lb. white potatoes-peeled, cut, boiled and mashed

6 oz. cream cheese

1 c. sour cream

2 TBS butter.

combine all ingredients in large mixing bowl.

can be stored in lightly greased covered casserole up to 3 days before baking. To

bake, dot with addl. 1 TB butter, cover and bake at 350 for 30 min.

Nina’s Cheesy Twice Baked Potatoes

contributed by Nina Hauke

Ingredients:

Idaho Baking Potatoes

Butter

Sour Cream

Ranch Dressing

…Mozzerella Cheese (shredded)

Cheddar Cheese (shredded, I use the smallest holes so it’s “delicate”)

Salt 

Pepper

Garlic Powder

Onion Powder

Directions:

1) Scrub potatoes really well, using a clean dish brush or scrubbie pad.

2) Bake in a 375 F oven for about 1 hour, until done (knife inserts easily).

3) Cool potatoes for 10-15 minutes, until you can handle them w/o burning yourself.

4) Cut potatoes in 1/2, lengthwise. Place on cookie sheet.

5) Scoop out the “meat” of the potatoes into a large bowl.

6) Add butter, sour cream, ranch dressing, mozzerella cheese, salt, pepper, garlic powder and onion powder to taste ( “by eye”). Mix well.

7) Spoon potato mixture into potato shells. Sprinkle cheddar cheese on top.

8) Bake in 375 F oven for 20 minutes.

9) Turn on broiler, place potaotes under broiler for 3-4 minutes, or until tops are golden brown.

10) ENJOY! 🙂

Notes:

1) There are not quantities listed as I cook mostly by “eye” or “to taste”, sorry if this is confusing. 

2) The twice baked potatoes are 100% edible, including the skins IF you have cleaned them correctly.