Potato Gnocchi Recipe
Potato Cake Recipe
Potato Dumplings With Marjoram Recipe
Savory Grilled Potatoes Recipe
Sweet Potato Pudding Recipe
Spicy Balti Potatoes Recipe
Nacho Potato Soup Recipe
Baked Potato Soup Recipe
Pineapple Potato Salad Recipe
Carnival Potato Salad Recipe
Creamy Garden Potato Salad Recipe
Crockpot Potato Soup Recipe
Garlic Baked Potatoes Recipe
Baked Potato Sticks Recipe
Stuffed Baked Potatoes Recipe
Potato Gnocchi Recipe
Ingredients:
Serves 6
1 kg (2 1/4 lb) baking potatoes, washed but unpeeled
2 cups (200 g) 7 1/2 oz flour (All purpose)
1 egg
pinch of grated nutmeg
6 tbsp (90 g) 3 oz unsalted butter
4 tbsp grated parmesan cheese
salt and pepper
Preparation:
1. Preheat the oven to 170‚°C (350‚°F) gas mark 3.
2. Wrap each damp potato in foil and cook them in the oven for about 1 hour, or until tender.
3. Peel them immediately and pass them through a potato ricer into a bowl.
4. Add half the flour, the egg, nutmeg and salt and pepper to taste, and mix well.
5. With the remaining flour, dust the table and your hands.
6. Roll the potato mixture into sausages about 1 cm (1/2 in) thick and cut them into 2 cm (2/3 in) lengths.
7. With well-floured hands, form the sausages into walnut-shaped ovals and press them lightly with a fork in order to give them their traditional ridged pattern.
8. Bring a large saucepan of salted water to the boil, immerse the gnocchi a few at a time and drain them with a slotted spoon as soon as they come to the surface. Arrange them on a hot platter.
9. Meanwhile, melt the butter over a low heat in a saucepan and cook until golden brown.
10. Sprinkle the cooked gnocchi with the Parmesan, pour the butter over them and serve immediately.
Serves 6
1 kg (2 1/4 lb) baking potatoes, washed but unpeeled
2 cups (200 g) 7 1/2 oz flour (All purpose)
1 egg
pinch of grated nutmeg
6 tbsp (90 g) 3 oz unsalted butter
4 tbsp grated parmesan cheese
salt and pepper
Preparation:
1. Preheat the oven to 170‚°C (350‚°F) gas mark 3.
2. Wrap each damp potato in foil and cook them in the oven for about 1 hour, or until tender.
3. Peel them immediately and pass them through a potato ricer into a bowl.
4. Add half the flour, the egg, nutmeg and salt and pepper to taste, and mix well.
5. With the remaining flour, dust the table and your hands.
6. Roll the potato mixture into sausages about 1 cm (1/2 in) thick and cut them into 2 cm (2/3 in) lengths.
7. With well-floured hands, form the sausages into walnut-shaped ovals and press them lightly with a fork in order to give them their traditional ridged pattern.
8. Bring a large saucepan of salted water to the boil, immerse the gnocchi a few at a time and drain them with a slotted spoon as soon as they come to the surface. Arrange them on a hot platter.
9. Meanwhile, melt the butter over a low heat in a saucepan and cook until golden brown.
10. Sprinkle the cooked gnocchi with the Parmesan, pour the butter over them and serve immediately.
Labels:
Potato Recipes
Potato Cake Recipe
Ingredients:
Serves 4
675 g (1 1/2 lb) leftover boiled potatoes
1 onion
salt and freshly milled white pepper
75 g (3 oz) butter
Preparation:
1. Coarsely grate the potatoes into a bowl. Wash, drain and dry the potatoes on a clean tea-towel. Grate the onion and stir it gently into the potato with seasoning to taste.
2. Melt half the butter in a frying pan, tip the potatoes into the pan and flatten them firmly into a cake. Cook the potatoes fairly gently until the underside is brown and crisp.
3. Using a plate or pan lid to help you, carefully turn the potato cake, adding and heating the remaining butter before sliding the cake back into the pan.
4. Continue cooking the potato cake until the second side is brown and crisp and the potatoes are cooked through. Serve cut into wedges.
For a filling main course, add crisp-fried bacon to the potato cake and serve with a fresh mixed salad.
Serves 4
675 g (1 1/2 lb) leftover boiled potatoes
1 onion
salt and freshly milled white pepper
75 g (3 oz) butter
Preparation:
1. Coarsely grate the potatoes into a bowl. Wash, drain and dry the potatoes on a clean tea-towel. Grate the onion and stir it gently into the potato with seasoning to taste.
2. Melt half the butter in a frying pan, tip the potatoes into the pan and flatten them firmly into a cake. Cook the potatoes fairly gently until the underside is brown and crisp.
3. Using a plate or pan lid to help you, carefully turn the potato cake, adding and heating the remaining butter before sliding the cake back into the pan.
4. Continue cooking the potato cake until the second side is brown and crisp and the potatoes are cooked through. Serve cut into wedges.
For a filling main course, add crisp-fried bacon to the potato cake and serve with a fresh mixed salad.
Labels:
Potato Recipes
Potato Dumplings With Marjoram Recipe
Ingredients:
Serves 4
1.5 kg (3 lb) floury potatoes
salt
1 teaspoon dried marjoram
1-2 tablespoons flour
3 litres (5 pints) water
Preparation:
1.5 kg (3 lb) floury potatoes
salt
1 teaspoon dried marjoram
1-2 tablespoons flour
3 litres (5 pints) water
Preparation:
1. Peel and wash the potatoes. Cut 450 g (1 lb) of the potatoes into quarters and boil them in salted water in a covered pan for 25-30 minutes, until tender.
2. Grate the uncooked potatoes into a bowl of cold water. Squeeze the grated potato out well in a tea-towel.
3. Drain the boiled potatoes, heat to evaporate excess moisture, mash and mix them with the grated potato. Add a generous sprinkling of salt and the marjoram. Work the ingredients together into a malleable dough, adding 1-2 tablespoons flour to give the correct consistency.
4. Bring the water to the boil with a generous sprinkling of salt. With damp hands shape the potato dough into dumplings of equal size.
5. Transfer the dumplings to the boiling salted water, reduce the heat immediately and cook the dumplings in an open pan for 20 minutes.
2. Grate the uncooked potatoes into a bowl of cold water. Squeeze the grated potato out well in a tea-towel.
3. Drain the boiled potatoes, heat to evaporate excess moisture, mash and mix them with the grated potato. Add a generous sprinkling of salt and the marjoram. Work the ingredients together into a malleable dough, adding 1-2 tablespoons flour to give the correct consistency.
4. Bring the water to the boil with a generous sprinkling of salt. With damp hands shape the potato dough into dumplings of equal size.
5. Transfer the dumplings to the boiling salted water, reduce the heat immediately and cook the dumplings in an open pan for 20 minutes.
Labels:
Potato Recipes
Savory Grilled Potatoes Recipe
Ingredients:
½ cup of mayonnaise.
3 cloves garlic.
½ teaspoon of paprika.
¼ teaspoon of salt.
¼ teaspoon of pepper.
3 baking potatoes, cut in ¼-inch slices.
1 large onion, sliced.
Preparation:
In a large bowl, mix the mayonnaise and seasons until well blended.
Stir in the sliced potatoes and onions to coat.
Divide the potato mixture evenly among six 12-inch square pieces of heavy duty foil.
Seal each piece to form a packet.
Place the foil packets on your grill over medium-hot heat.
Grill, covered, for 25-30 minutes or until the potatoes are tender
½ cup of mayonnaise.
3 cloves garlic.
½ teaspoon of paprika.
¼ teaspoon of salt.
¼ teaspoon of pepper.
3 baking potatoes, cut in ¼-inch slices.
1 large onion, sliced.
Preparation:
In a large bowl, mix the mayonnaise and seasons until well blended.
Stir in the sliced potatoes and onions to coat.
Divide the potato mixture evenly among six 12-inch square pieces of heavy duty foil.
Seal each piece to form a packet.
Place the foil packets on your grill over medium-hot heat.
Grill, covered, for 25-30 minutes or until the potatoes are tender
Labels:
Potato Recipes
Sweet Potato Pudding Recipe
Ingredients:
3 medium sweet potatoes.
4 cups of whole milk.
1 cup of cane sugar.
1 can of condensed milk.
1/4 teaspoon of cardamon powder.
1 tablespoon of brown sugar.
1 tablespoon of unsalted butter
Blanched almonds and raisins.
Preparation:
Remove the skin of sweet potatoes and wash under running water. Then cut into small squares. Boil the whole milk in a heavy bottomed skillet on medium heat. Add sweet potatoes to the boiling milk and lower heat. Continue to cook until sweet potatoes are well done, stirring occasionally. Remove from heat and mash potatoes until smooth.
In a separate skillet, heat 1 tablespoon unsalted butter. Add blanched almonds and raisins and fry on very low heat until they turn light brown. Remove from skillet to a plate and set aside. In the same hot skillet, add brown sugar and cardamon powder, keeping heat low. Next, add mashed sweet potatoes along with condensed milk and sugar. Turn heat to medium, cook, stirring constantly until the consistency becomes desirably thick.
Remove from heat. Immediately transfer the dessert to a serving bowl and let set to cool. Garnish with almonds and raisins. Chill in refrigerator. Serve with a dash of heavy cream on top.
3 medium sweet potatoes.
4 cups of whole milk.
1 cup of cane sugar.
1 can of condensed milk.
1/4 teaspoon of cardamon powder.
1 tablespoon of brown sugar.
1 tablespoon of unsalted butter
Blanched almonds and raisins.
Preparation:
Remove the skin of sweet potatoes and wash under running water. Then cut into small squares. Boil the whole milk in a heavy bottomed skillet on medium heat. Add sweet potatoes to the boiling milk and lower heat. Continue to cook until sweet potatoes are well done, stirring occasionally. Remove from heat and mash potatoes until smooth.
In a separate skillet, heat 1 tablespoon unsalted butter. Add blanched almonds and raisins and fry on very low heat until they turn light brown. Remove from skillet to a plate and set aside. In the same hot skillet, add brown sugar and cardamon powder, keeping heat low. Next, add mashed sweet potatoes along with condensed milk and sugar. Turn heat to medium, cook, stirring constantly until the consistency becomes desirably thick.
Remove from heat. Immediately transfer the dessert to a serving bowl and let set to cool. Garnish with almonds and raisins. Chill in refrigerator. Serve with a dash of heavy cream on top.
Labels:
Potato Recipes
Spicy Balti Potatoes Recipe
Ingredients:
6 Medium sized potatoes, cut into 5mm slices
3 pieces Curry leaves
3 cloves Garlic, thinly sliced
2 pieces Medium-sized onions, sliced
1 piece Fresh red chili, seeded and sliced
1 piece Fresh green chili, seeded and sliced
3 tbsp Vegetable oil
1 tbsp Coriander, chopped
1 tsp Dried red chili, crushed
1/2 tsp White cumin seeds
1/2 tsp Mixed onion, mustard and fenugreek seeds
1/2 tsp Fennel seeds
1/2 tsp Fresh root ginger, shredded
Preparation:
Heat oil in a wok until very hot.
Lower heat and add the cumin seeds, garlic, ginger, fennel seeds, fenugreek seeds, mustard, onion, dried red chilies and curry leaves.
Stir-fry for approx. 1 minute.
Add the onion slices and fry for a further 5 minutes or until the onions are golden brown.
Add the potatoes, coriander and fresh red and green chilies to the wok and mix well.
Cover tightly with a lid and cook over very low heat for approx. 5 - 7 minutes or until the potatoes are tender.
Remove the lid and transfer to a serving plate.
6 Medium sized potatoes, cut into 5mm slices
3 pieces Curry leaves
3 cloves Garlic, thinly sliced
2 pieces Medium-sized onions, sliced
1 piece Fresh red chili, seeded and sliced
1 piece Fresh green chili, seeded and sliced
3 tbsp Vegetable oil
1 tbsp Coriander, chopped
1 tsp Dried red chili, crushed
1/2 tsp White cumin seeds
1/2 tsp Mixed onion, mustard and fenugreek seeds
1/2 tsp Fennel seeds
1/2 tsp Fresh root ginger, shredded
Preparation:
Heat oil in a wok until very hot.
Lower heat and add the cumin seeds, garlic, ginger, fennel seeds, fenugreek seeds, mustard, onion, dried red chilies and curry leaves.
Stir-fry for approx. 1 minute.
Add the onion slices and fry for a further 5 minutes or until the onions are golden brown.
Add the potatoes, coriander and fresh red and green chilies to the wok and mix well.
Cover tightly with a lid and cook over very low heat for approx. 5 - 7 minutes or until the potatoes are tender.
Remove the lid and transfer to a serving plate.
Labels:
Potato Recipes
Nacho Potato Soup Recipe
Ingredients:
1 pkg (5-1/4 ounces) au gratin potatoes
1 can (11 ounces) whole kernal corn - drained
1 can (10 ounces) diced tomatoes and green chiles
2 cups of water
2 cups of milk
2 cups of cubed processed cheese
Preparation Instructions:
In a saucepan, combine the contents of the potato package, corn, tomatoes
and water
Mix well.
Bring to a boil.
Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender.
Add milk, and cheese and cook and stir until the cheese is melted.
1 pkg (5-1/4 ounces) au gratin potatoes
1 can (11 ounces) whole kernal corn - drained
1 can (10 ounces) diced tomatoes and green chiles
2 cups of water
2 cups of milk
2 cups of cubed processed cheese
Preparation Instructions:
In a saucepan, combine the contents of the potato package, corn, tomatoes
and water
Mix well.
Bring to a boil.
Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender.
Add milk, and cheese and cook and stir until the cheese is melted.
Labels:
Potato Soup Recipes
Baked Potato Soup Recipe
Ingredients:
4 large potatoes.
2/3 cups of butter.
2/3 cups of flour.
1 ½ quart milk.
4 green onions, chopped.
1 cup of sour cream.
2 cups of crumbled bacon.
5 oz of grated cheddar cheese.
Salt and freshly ground black pepper pepper, to taste.
Preparation Instructions:
Bake the potatoes at 350°F (175°C) until fork tender.
Melt butter in a suitably sized saucepan.
Gradually blend in the flour until thoroughly combined.
Slowly add the milk to the butter/flour mixture, frequently whisking.
Add the salt and freshly ground black pepper; then simmer over low heat, stirring constantly.
Cut the potatoes in half, scoop out the center and set aside.
Chop half of the potato peels and discard the rest.
When the milk mixture is hot, whisk in the potato.
Add the chopped green onions and potato peel.
Whisk thoroughly, then add the sour cream and crumbled bacon and heat thoroughly.
Add the grated cheddar gradually until all has melted.
Serve.
4 large potatoes.
2/3 cups of butter.
2/3 cups of flour.
1 ½ quart milk.
4 green onions, chopped.
1 cup of sour cream.
2 cups of crumbled bacon.
5 oz of grated cheddar cheese.
Salt and freshly ground black pepper pepper, to taste.
Preparation Instructions:
Bake the potatoes at 350°F (175°C) until fork tender.
Melt butter in a suitably sized saucepan.
Gradually blend in the flour until thoroughly combined.
Slowly add the milk to the butter/flour mixture, frequently whisking.
Add the salt and freshly ground black pepper; then simmer over low heat, stirring constantly.
Cut the potatoes in half, scoop out the center and set aside.
Chop half of the potato peels and discard the rest.
When the milk mixture is hot, whisk in the potato.
Add the chopped green onions and potato peel.
Whisk thoroughly, then add the sour cream and crumbled bacon and heat thoroughly.
Add the grated cheddar gradually until all has melted.
Serve.
Labels:
Potato Soup Recipes
Pineapple Potato Salad Recipe
Ingredients:
6 small sweet potatoes
1 medium carrot
5 small potatoes
15 pieces Baguio beans
1 can crushed pineapple
2 tabelspoon sweet pickle relish
1 tablespoon onion, chopped
1 teaspoon mustard
1 cup of salad dressing or mayonnaise
2 tablespoons of white sugar
2 teaspoons of fine salt
1/8 teaspoon of black pepper
Preparation:
Peel the sweet potatoes, carrot and normal potatoes.
Cut all vegetables into desired shapes or sizes.
Boil the vegetables until cooked.
Combine with the remaining ingredients.
Season with 2 tablespoons of white sugar, 2 teaspoons of fine salt and 1/8 teaspoon of black pepper.
3 TOSS lightly until well blended. Chill overnight before serving.
6 small sweet potatoes
1 medium carrot
5 small potatoes
15 pieces Baguio beans
1 can crushed pineapple
2 tabelspoon sweet pickle relish
1 tablespoon onion, chopped
1 teaspoon mustard
1 cup of salad dressing or mayonnaise
2 tablespoons of white sugar
2 teaspoons of fine salt
1/8 teaspoon of black pepper
Preparation:
Peel the sweet potatoes, carrot and normal potatoes.
Cut all vegetables into desired shapes or sizes.
Boil the vegetables until cooked.
Combine with the remaining ingredients.
Season with 2 tablespoons of white sugar, 2 teaspoons of fine salt and 1/8 teaspoon of black pepper.
3 TOSS lightly until well blended. Chill overnight before serving.
Labels:
Potato Salad Recipes
Carnival Potato Salad Recipe
Ingredients:
•3 cups cooked potatoes, warm, cubed
•1/4 cup chopped pimiento
•1/4 cup dill pickle, chopped
•1 small onion, chopped
•1/4 cup mayonnaise, or to taste
•1/2 teaspoon salt
•1/2 teaspoon paprika
•3 cups cooked potatoes, warm, cubed
•1/4 cup chopped pimiento
•1/4 cup dill pickle, chopped
•1 small onion, chopped
•1/4 cup mayonnaise, or to taste
•1/2 teaspoon salt
•1/2 teaspoon paprika
Preparation:
Combine potatoes, pimiento, pickle, and onion. Toss with mayonnaise and seasonings. Chill before serving.
Serves 4.
Labels:
Potato Salad Recipes
Creamy Garden Potato Salad Recipe
This potato salad recipe is made with red potatoes and bell peppers, along with red onions, shredded carrots, and mayonnaise Dijon mustard dressing.
Ingredients:
•1 1/2 pounds red potatoes, cubed and cooked (3 to 4 cups)
•3 hard-cooked eggs
•2 to 3 tablespoons shredded carrot (about 1/2 carrot)
•1 (10 oz.) pkg. frozen peas, thawed
•1/4 cup chopped red bell pepper
•1/4 cup chopped green or yellow pepper
•1/4 cup chopped celery
•1/4 cup chopped red onions
•Dressing:
•1/4 c. heavy cream
•1/2 to 3/4 c. mayonnaise
•1 to 2 tsp sweet pickle relish or sweet pickles chopped with a little juice
•1 to 2 tsp Dijon mustard
•salt and pepper to taste
•fresh dill and/or parsley, to taste
•sliced tomato
•Lettuce leaves
Preparation:
Combine first 8 ingredients. Add cream, 1/2 cup of mayonnaise, relish, and mustard; toss gently to combine. Taste and add more mayonnaise if desired. Salt and pepper to taste. Stir in parsley and dill, if desired. Arrange lettuce and tomato slices on platter and top with potato salad.
4 servings.
Labels:
Potato Salad Recipes
Crockpot Potato Soup Recipe
Ingredients:
•6 medium potatoes, peeled and diced
•2 leeks, washed, sliced, including white and light green
•1 cup chopped onion
•1 carrot, scraped and diced
•1 stalk celery, sliced
•1 tablespoon dried parsley flakes
•4 cups chicken broth
•1 to 1 1/2 teaspoons salt, or to taste
•pepper
•2 tablespoons butter
•12 ounces evaporated milk (1 1/2 cups)
•chopped chives or parsley for garnish, optional
•6 medium potatoes, peeled and diced
•2 leeks, washed, sliced, including white and light green
•1 cup chopped onion
•1 carrot, scraped and diced
•1 stalk celery, sliced
•1 tablespoon dried parsley flakes
•4 cups chicken broth
•1 to 1 1/2 teaspoons salt, or to taste
•pepper
•2 tablespoons butter
•12 ounces evaporated milk (1 1/2 cups)
•chopped chives or parsley for garnish, optional
Preparation:
Put all ingredients except evaporated milk and chives in crockpot. Cook on low 7 to 9 hours or high 3 to 4 hours. Stir in milk the last 45 minutes.
Serve hot, topped with chives or parsley. For a heartier soup, top each serving with shredded cheese and cooked crumbled bacon.
Labels:
Potato Soup Recipes
Garlic Baked Potatoes Recipe
Ingredients:
•2 large baking potatoes (about 2 lbs), scrubbed and pricked
•10 cloves garlic, unpeeled
•5 tablespoons butter, divided
•1 tablespoons plus 2 teaspoons flour
•1 cup half and half
•salt and freshly ground black pepper, to taste
•2 tablespoons heavy cream
•1 teaspoon chopped chives
•2 large baking potatoes (about 2 lbs), scrubbed and pricked
•10 cloves garlic, unpeeled
•5 tablespoons butter, divided
•1 tablespoons plus 2 teaspoons flour
•1 cup half and half
•salt and freshly ground black pepper, to taste
•2 tablespoons heavy cream
•1 teaspoon chopped chives
Preparation:
Bake the potatoes in at 375° for 45 to 55 minutes, or until fork tender.
While the potatoes are cooking, place garlic in a saucepan and cover with boiling water. Bring to a boil, reduce heat, and simmer for 3 minutes. Drain the garlic, cool until it can be handled, then peel.
In another saucepan, melt 2 tablespoons butter over medium-low heat. Add the garlic and cook, covered, until golden (not browned) and tender, about 5 to 6 minutes. Remove the garlic with a slotted spoon and set aside. Add 1 more tablespoon of butter to the saucepan the garlic was cooked in. Stir flour into butter until smooth and bubbly. Gradually add the half-and-half, stirring until sauce is smooth and somewhat thickened. Season with salt and pepper.
Combine the sauce and garlic in a blender container and blend until smooth.
Split the baked potatoes in half lengthwise and remove the pulp, keeping the four shells intact. Rice the potato pulp into a bowl; whip in the remaining 2 tablespoons butter and the heavy cream. Add enough of the garlic sauce to give the consistency you desire. Taste and add more salt and pepper, if necessary. Stir in the chives.
Spoon equal amounts of the potato into the shells. Bake at 375° for 15 minutes, or until heated through. Brown under the broiler if desired. Serve with remaining sauce.
Serves 4.
Labels:
Baked Potatoes Recipes
Baked Potato Sticks Recipe
Ingredients:•4 to 6 baking potatoes, Russets
•1/2 cup butter, melted
•2 tablespoons soy sauce
•1/3 cup corn flake crumbs
•1 tablespoon sesame seeds
Preparation:
Select 4 very large or 6 medium size potatoes. Scrub well and cut each potato in to 6 or 8 wedges, lengthwise. Arrange on a baking sheet. Combine melted butter and soy sauce and brush over potatoes. In small bowl, combine corn flake crumbs with sesame seeds. Sprinkle over potatoes. Bake in preheated 400° oven for 30 to 40 minutes or until crisp and lightly browned.
•1/2 cup butter, melted
•2 tablespoons soy sauce
•1/3 cup corn flake crumbs
•1 tablespoon sesame seeds
Preparation:
Select 4 very large or 6 medium size potatoes. Scrub well and cut each potato in to 6 or 8 wedges, lengthwise. Arrange on a baking sheet. Combine melted butter and soy sauce and brush over potatoes. In small bowl, combine corn flake crumbs with sesame seeds. Sprinkle over potatoes. Bake in preheated 400° oven for 30 to 40 minutes or until crisp and lightly browned.
Labels:
Baked Potatoes Recipes
Stuffed Baked Potatoes Recipe
Cook Time: 1 hour
Ingredients:
•4 large baking potatoes, about 2 pounds
•4 tablespoons softened butter or margarine
•3/4 cup sour cream
•3/4 teaspoon salt
•1/4 teaspoon white or black pepper
•Paprika
•shredded Cheddar or Monterey Jack cheese
Preparation:
Scrub potatoes and pat dry. Bake in a 350° oven for 45 to 50 minutes or until cooked through and tender. Cut potatoes in half lengthwise; scoop out pulp and mash or put through a ricer. Beat in butter, sour cream, salt and pepper. Pile potato mixture back into only 6 of the shells. Sprinkle with shredded cheese then sprinkle with paprika. Bake in a 425° oven for about 15 minutes or until cheese is melted and potatoes are heated through.
Baked stuffed potato recipe serves: 6.
Ingredients:
•4 large baking potatoes, about 2 pounds
•4 tablespoons softened butter or margarine
•3/4 cup sour cream
•3/4 teaspoon salt
•1/4 teaspoon white or black pepper
•Paprika
•shredded Cheddar or Monterey Jack cheese
Preparation:
Scrub potatoes and pat dry. Bake in a 350° oven for 45 to 50 minutes or until cooked through and tender. Cut potatoes in half lengthwise; scoop out pulp and mash or put through a ricer. Beat in butter, sour cream, salt and pepper. Pile potato mixture back into only 6 of the shells. Sprinkle with shredded cheese then sprinkle with paprika. Bake in a 425° oven for about 15 minutes or until cheese is melted and potatoes are heated through.
Baked stuffed potato recipe serves: 6.
Labels:
Baked Potatoes Recipes
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