Individual Scalloped Potatoes

8 whole medium potatoes
1 stick butter
1 c. shredded cheddar cheese
1/2 c. scallions, sliced
12 t. half and half
salt and pepper

Pierce potatoes with fork, sprinkle with salt, wrap in damp paper towel and microwave for 15 minutes. Potatoes should be firm. Set aside and let cool until they can be handled, then slice.

Place 1/2 T. pats of butter in each mold of a muffin pan. Add a slice of potato, a pinch of salt and pepper, then cheese and scallions. Repeat layers once or twice. Top each mold with another pat of butter and drizzle each with 1 t. half and half.

Bake in the oven at 400 degrees for 20-25 minutes until cheese is melted and potatoes are brown.

Pot Pie

3 c. chopped meat of choice (chicken, beef, turkey)
veggies of choice (potatoes, carrots, broccoli, peas, onions, etc.)
1 T. worchestershire sauce
salt and pepper to taste

Combine all in a saucepan. Cover with water and cook until veggies are soft and meat is tender. Drain water. Pour all into a 9x13 pan. Combine with gravy flavor of choice (chicken, turkey, brown, mushroom).

Crust:
1 c. flour
1/4 t. salt
1 t. baking powder

Mix and cut in 1/2 c. shortening.

1 egg, beaten
3 T. milk

Mix with a fork and add to flour mixture. Stir gently until combined. Roll out like a pie crust. Top the chicken and veggie mixture. Bake at 375 degrees for 35-40 minutes.

PW's Potato Skins

8 slices of bacon (I used a nice thick bacon)
8 russet potatoes, scrubbed clean
canola oil
kosher salt
1 1/2 C. grated sharp cheddar cheese
1 C. sour cream
4 green onions, sliced

Preheat the oven to 400 F.

Rub the outside of the scrubbed potatoes with canola oil. Place on foil lined baking sheet and bake for 45 minutes to an hour or until the potatoes are fork tender. Let potatoes cool so the are easy to handle. Slice in half lengthwise.

W ith a spoon or small scoop, scrape out the inner flesh of the potatoes, leaving a small margin of potato in the skins. Brush both sides of the potato skins with canola oil and salt liberally. Place the skins cut side down on the pan and return to the oven. Bake for 7 minutes and then flip the skins over to the other side. Bake for 7 minutes more or until the skins are crispy.

Meanwhile, cook the bacon in a skillet and chop into small bits. Set aside. Grate the cheese.

When the skins are crisp, remove them from the oven and sprinkle each with cheese and bacon pieces. Return to the oven just until the cheese melts (2 minutes). Just before serving, spoon sour cream onto each skin and sprinkle with sliced green onion. Serve piping hot.

Twice Baked Potatoes

4 large baking potatoes

8 slices bacon, cooked and crumbled

1 c. sour cream

1/2 c. milk

4 T. butter

1/2 t. salt

1/2 t. pepper

1 c. shredded cheddar cheese, divided

8 green onions, chopped, divided

Preheat oven to 350 degrees. Bake potatoes for 1 hour. Allow potatoes to cool for 10 minutes. Slice in half lengthwise and scoop the flesh into a large bowl. Save the skins. To the flesh add sour cream, milk, butter, salt, pepper, 1/2 c. cheese and 1/2 the green onions. Mix with a hand mixer until creamy. Spoon into the skins. Place potato halves into a baking dish. Top each potato with remaining cheese, onions and bacon. Bake for another 15 minutes.

Crispy Garlic Potatoes

2 garlic cloves
Coarse salt and ground pepper
1/2 teaspoon dried thyme
1 T. olive oil
1 1/2 pounds red new potatoes, sliced 1 inch thick (I just used what potatoes I had on hand)


Preheat oven to 475 degrees. Finely mince garlic, and sprinkle with salt. Stir together. Transfer to a small bowl; stir in thyme, pepper and 1 tablespoon olive oil. On a large rimmed baking sheet, toss potatoes with garlic mixture; bake until browned on underside, 20 to 25 minutes.

Funeral Potatoes

2 lbs. hash browns
1 cube butter, melted
1 can cream of chicken soup
1-2 c. cheddar cheese
3-4 green onions, sliced
1 c. sour cream

Mix all. Bake at 300 degrees for 40 minutes.

Garlic Mashed Potatoes

1 1/4 lbs. potatoes, peeled and cut into cubes
4 cloves garlic, peeled and quartered
1/2 c. chicken broth
1 T. olive oil
1/2 t. salt
1/4 t. pepper

In a steamer, steam your potatoes and garlic together for 20 minutes or until fork tender. Transfer to a bowl and add the rest of the ingredients. Whip with beaters until desired consistency.

*can add a little more broth if needed
**don't skimp on the garlic. the flavor mellows as it steams
***the steaming allows the potatoes to retain the natural vitamins and minerals

Roasted Sweet Potato Fries

2-3 medium sweet potatoes
1 t. cumin
1 t. coarse salt
1/4 t. pepper
1 T. olive oil

Preheat oven to 425 degrees. Scrub potatoes and pat dry. Halve lengthwise; quarter each half lengthwise. On a large baking sheet, toss potatoes with oil and spices. Arrange cut side down in a single layer. Roast, turning halfway through until tender and browned, about 30 minutes. Good served with light sour cream.