Potatoes Recipes

Return from Potatoes Recipes to Home Page


Follow Me on Pinterest


Live Superfoods - The Raw Superfoods Superstore



Click Here! World's Finest Quick and Easy Recipes

Creamed Potatoes Recipe

Using an old fashioned potato masher is the best way to mash potatoes and keep them light and fluffy.

Ingredients;

3-1/2 to 4 pounds russet potatoes, peeled and quartered

¼ cup butter or margarine

1 ounce cream cheese, softened

1/3 to 2/3 cup evaporated milk or whipping cream, divided

Salt and pepper to taste

Directions;

Place potatoes in a saucepan; cover with water.

Cover and bring to a boil; cook for 20-25 minutes or until very tender.

Drain well.

Add butter, cream cheese and 1/3 cup milk or cream.

Whip with electric mixer on low speed or mash with a potato masher, adding remaining milk or cream as needed to make potatoes light and fluffy

Season with salt and pepper.

Serving Sizes about 8-10

Twice Baked Potatoes Recipe
Twice Baked Potatoes Recipe You can assemble these potatoes up to 24 hours ahead of time, then cover and refrigerate.

When you’re ready to bake, remove them from the refrigerator while the oven preheats.

Bake as directed.

Ingredients;

6 large russet potatoes

½ cup butter or margarine, softened

¾ to 1 cup milk or half-and-half cream

3 tablespoons crumbled cooked bacon

3 tablespoon finely chopped onion

1 tablespoon snipped chives

½ teaspoon salt

Dash pepper

1-1/2 cups (6 ounces) shredded cheddar cheese, divided

Paprika

Directions;

Bake potatoes at 375◦ for 1 hour or until soft.

Allow to cool.

Cut a thin slice off the top of each potato.

Scoop out the pulp and place in a bowl; add butter and mash the pulp. Blend in milk, bacon, onion, chives, salt, pepper and 1 cup of cheese.

Spoon into potato shells.

Top with remaining cheese and sprinkle with paprika.

Place on a baking sheet.

Bake, uncovered, at 375◦ for 25-30 minutes or until heated through.

Serving Sizes about 6


Oven Roasted Potatoes Recipe
Oven Roasted Potatoes Recipe You can assemble these potatoes up to 24 hours ahead of time, then cover and refrigerate.

When you’re ready to bake, remove them from the refrigerator while the oven preheats.

Bake as directed.

Ingredients;

6 large russet potatoes

½ cup butter or margarine, softened

¾ to 1 cup milk or half-and-half cream

3 tablespoons crumbled cooked bacon

3 tablespoon finely chopped onion

1 tablespoon snipped chives

½ teaspoon salt

Dash pepper

1-1/2 cups (6 ounces) shredded cheddar cheese, divided

Paprika

Directions;

Bake potatoes at 375◦ for 1 hour or until soft.

Allow to cool.

Cut a thin slice off the top of each potato.

Scoop out the pulp and place in a bowl; add butter and mash the pulp. Blend in milk, bacon, onion, chives, salt, pepper and 1 cup of cheese.

Spoon into potato shells.

Top with remaining cheese and sprinkle with paprika.

Place on a baking sheet. Bake, uncovered, at 375◦ for 25-30 minutes or until heated through.

Serving Sizes about 6





Custom Search



"Discover Quick And Easy Fat Torching Recipes" Click Here!











Raw Organic Superfoods