Pesto Potatoes

Pesto Potatoes Recipe:

(Makes 6-8 servings)

 

Ingredients:

5-6 medium russet potatoes

1 (10 ounce) jar Pesto sauce

3/4 cup Parmesan cheese

Directions:

Preheat oven to 450 degrees.  Scrub (but don't peel) potatoes and cut into large cubes.  Place cut potatoes in a large Ziploc bag.  Add  pesto sauce to the bag and shake until all of the potatoes are coated.  Pour contents out into a baking sheet and spread out evenly.  Sprinkle on Parmesan cheese.  Bake for 25-30 minutes, or until potatoes are golden.

Recipe and Picture Courtesy of Six Sisters Stuff

Loaded Baked Potato Chicken Casserole

Ingredients

• 2 lbs chicken breasts, cubed 
• 10-12 small red or russet potatoes diced
• 1/2 cup olive oil
• 1  tsp. salt
• 1 TBS. freshly ground pepper
• 1/2 TBS. garlic powder
• 2 c. Mexican blend cheese, shredded
• 1/2 c. crumbled bacon 
• 1/2 c. chopped green onion 

Directions:

Preheat your oven to 475.  In a large bowl, mix together olive oil, salt, pepper & garlic powder. Add the potatoes and coat with mixture.  Place the potatoes into a greased baking dish, leave as much of the mix as possible.  Bake potatoes for 1 hr, flip the potatoes every 15-20 mins. Check with a fork to ensure the potatoes are done.  While the potatoes are baking, coat the chicken with the left over mixture and cook in a skillet over medium heat, until the chicken is done (no longer pink inside!)  Once the potatoes are done, take them out of the oven and turn the oven temperature down to 400.  Add the chicken, cheese, bacon & green onions. Put the casserole back in the oven and bake for 5 minutes or until cheese is melted.  Serve with sour cream or ranch dressing.

This is one of my family's favorite meals! 

 Picture and Recipe Courtesy of My Sweet Little Steiner Family

Loaded Baked Potato & Chicken Casserole

Ingredients:

• 2 lbs chicken breasts, cubed or shredded
• 10-12 small  potatoes diced
• 1/2 cup olive oil
• 1 tsp. salt
• 1 TBS. freshly ground pepper
• 1/2 TBS. garlic powder
• 2 c. Mexican Blend Cheese
• 1/2 c. crumbled bacon
• 1/2 c. chopped green onion

Directions:

Preheat your oven to 475. In a large bowl, mix together olive oil, salt, pepper, garlic powder. Add the potatoes and coat with mixture. Place the potatoes into a greased baking dish, leave as much of the mix as possible. Bake potatoes for 1 hr, flip the potatoes every 15-20 mins. Check with a fork to ensure the potatoes are done. While the potatoes are baking, coat the chicken with the left over mixture and cook in a skillet over medium heat, until the chicken is done (no longer pink inside!) Once the potatoes are done, take them out of the oven and turn the oven temperature down to 400. Add the chicken, cheese, bacon & green onions. Put the casserole back in the oven and bake for 5 minutes or until cheese is melted. Serve with sour cream or ranch dressing

 

Recipe and photo courtesy of My Sweet Little Steiner Family

Oven Roasted Potatoes

Oven Roasted Potatoes
1 Tbsp olive oil
1/2 lb hickory smoked, thick sliced bacon
3 1/2 lbs Yukon Gold Potatoes
2 cloves garlic, minced
1/4 cup Parmigiano-Reggiano, freshly grated
coarse salt
fresh ground pepper
fresh parsley
Directions:
Scrub potatoes and place in a large pot. Fill pot with water until potatoes are covered by 2-3 inches of water. Bring water to a boil and cook for 12-15 minutes or until potatoes are fork tender. My potatoes were fairly large, so this took close to 15 minutes.
Meanwhile, partially freeze bacon for easier cutter. (Ten minutes in the freezer works well.) Slice bacon strips in half, then cut into 1/2-inch pieces. I like to cut my bacon prior to cooking. It’s easier to work with in the skillet and easy to drain with slotted spoon

recipe from myadventuresinthecountry.com

Three Cheese Potatoes

• 3 large potatoes, peeled and cut into 1-inch cubes
• 1 medium onion, chopped
• 3 tablespoons grated Parmesan cheese
• 1 tablespoon minced chives
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 2 tablespoons butter
• 1/2 cup crumbled cooked bacon
• 1/2 cup shredded part-skim mozzarella cheese
• 1/2 cup shredded cheddar cheese

Directions

• In a large bowl, combine the first six ingredients. Transfer to a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter.
• Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 15-18 minutes on each side or until potatoes are tender.
• Carefully open foil. Sprinkle the bacon cheeses over potato mixture. Grill 3-5 minutes longer or until cheese is melted. Open foil carefully to allow steam to escape. Yield: 4-6 servings.

**picture and recipe from Taste of Home.

Cheesy Creamy Crockpot Potatoes

1-1 1/2 pkgs cubed hashbrowns
2 cans cream of chicken soup
1 16 oz. sour cream
1 small bunch green onions, sliced
1/2 lb. crumbled bacon (I used about 5 Tbs. real bacon bits)
1 lb. velveta cheese, cubed

Put all ingredients in the crockpot and cook on low in the crockpot for 3-4 hours or until potatoes are done.

Cheesy Potatoes

Potatoes:
3 tablespoons butter
1 large yellow onion, chopped
1/4 cup all-purpose flour
1 1/2 cups low-sodium chicken broth
1 cup milk
1 ½ teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
2 cups shredded sharp cheddar cheese (8 ounces)
26-ounce bag frozen shredded hash browns
1/2 cup light sour cream

Topping:
3 cups cornflakes, lightly crushed
2 tablespoons butter, melted
DIRECTIONS:
Melt the butter in a large pot over medium heat. Add the onion and cook until the onion is softened and translucent,a bout 5-6 minutes. Stir in the flour and cook, stirring constantly, for about a minute. Combine the chicken broth and milk in a liquid measure and slowly whisk in the mixture. Add the salt, pepper and thyme. Stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes.
Take the pot off the heat and stir in the cheese until smooth. Mix in the frozen hash browns, lifting and folding the mixture until well combined. Finally, stir in the sour cream.
In a medium bowl, toss the lightly crushed cornflakes with the butter until evenly combined. Scoop out the potato mixture into a 9X13-inch baking dish and top with the buttered cornflakes.Bake at 350 degrees for 45 minutes, until hot and bubbly around the edges.

recipe from mels kitchen

Potato and Onion Bake

5-6 medium sized potatoes, thinly sliced
1/2 sweet onion, thinly sliced
1/2 cube of butter, sliced

Add potatoes with skin still on, onions and seasonings of your choice (I used Lawry's Season Salt, garlic powder, black pepper and dried parsley flakes) to 9 x 13 pan. Sprinkle liberally with seasonings and hand toss to make sure the seasonings coat all the potatoes. Add slices of butter in between potatoes. Cover with foil and bake at 400 degrees for 1 hour, stirring halfway through.

*sometimes the potatoes may take longer to bake, just keep checking!*

Loaded Baked Potatoes

5 slices of bacon

2 C grated cheddar cheese

1 C sour cream

1/2 C butter

2 T chopped green onion

1/2 t salt

8 potatoes baked

Fry bacon till crisp, crumble and set aside. Blend cheese, sour cream, butter, green onions, and salt. Refrigerate. Spoon cold cheese mixture into baked potatoes. Sprinkle bacon on top. Bake at 350 degrees for 10 minutes.

Twice Baked Potato Casserole

4 large russet potatoes
2 cloves of garlic, peeled
4 oz. cream cheese, softened
cheddar cheese
seasonings to taste

Peel and boil potatoes and garlic until fork tender. Drain potatoes and place in large mixing bowl with very softened cream cheese and seasonings to taste (I used Lawry's season salt and black pepper). After potatoes are mixed place in 9 X 9 glass dish and top with cheddar cheese. Bake at 350 for 20 minutes or until cheese is melted.

Creamy Cheesy Potatoes

CREAMY CHEESY POTATOES

YOU WILL NEED:
About 5 – large potatoes
*enough to fill a 9×13 glass baking dih
1 pint whipping cream- 2 cups
Salt and Pepper
2 tsp. Parsley flakes
2 cups grated cheddar cheese

Directions:

Cut your potatoes into thin french fry strips, and lay the fries, in a 9×13″ glass pan. (Arctic circle type of thin!)
Pour all of the cream over the top of the fries. Salt and pepper them generously. Sprinkle at least 2 cups grated Cheddar Cheese over the top. Sprinkle Parsley flakes on top of the cheese. Cover with foil, and poke a fork through the top of the foil, 2 or 3 times to allow a little steam to escape. This way, your cream doesn’t boil over into your oven!
Cook at 400 degrees for about 1 hour, 15 minutes, or until potatoes are tender. Place your oven rack in the middle of the oven. During the last 15 or 20 minutes of baking lower your rack one more step. This makes the bottom of your potatoes, brown and crispy.

This recipe and picture are courtesy of getoffyourbuttandbake She is a fabulous cooks and can take WAY better pictures than me. This recipe is so good! I had to cook them quite a bit longer though. So next time I will probably do a thinner layer of potatoes or cut them thinner to get them to cook on time.

Potato Balls

3-4 large potatoes

3 oz. pkg. cream cheese

1/4 c milk

Dash Tabasco

1 1/2 tbsp butter

2 tbsp chopped green onions

1/4 c Parmesan cheese

2 1/2 tsp instant onion soup

1/2 tsp salt

1/2 tsp pepper

1/2 tsp seasoned salt

For crust:

1 egg

1 1/2 c corn flakes crushed

Cook potatoes and mash. Add all ingredients except egg and corn flakes. Mix well. Form into balls. (I used a medium sized cookie scoop.) Dip in beaten egg and roll in crushed corn flakes. Place on greased cookie sheet. Bake at 400 degrees for 10-15 minutes, or until hot and crisp. Can be made ahead of time and refrigerated- bake a little longer.

Idaho Potato Strips

3 large potatoes, cut into 1/2 inch strips
1/2 C milk
1 Tbsp butter
salt and pepper to taste
1/2 C shredded cheddar cheese

In a greased 9x13 inch pan, arrange potatoes in a single layer. Pour milk over potatoes. Dot with butter. Sprinkle with salt and pepper. Cover with foil and bake at 425 degrees for 30 or until potatoes are tender. Sprinkle with cheese and bake for 5 more minutes until cheese is melted.

Potato Slabs

3 russet potatoes
Salt, to taste
Black pepper, to taste
Paprika, to taste
1/3 cup Colby-jack cheese ( I used whatever I had on hand)
5 slices of bacon, cooked and diced
Green onions for garnish, if desired
Sour cream, if desired


Preheat oven to 375. Clean and scrub potatoes well. Slice the potatoes into 1/4" thick slices Be sure to error on the thicker side or they'll end up too crispy). Place potatoes on lightly buttered baking sheet and season each side with salt, black pepper, and paprika. Cook for 30 minutes. Flip potatoes over and cook for an additional 15 minutes.2. Remove pan from oven and place a pinch of cheese and bacon on top of each potato slab. Return the pan to the oven and cook until cheese is melted and bubbly, about 10 minutes. Serve with green onions and sour cream, if desired.

Cream Peas and New Potatoes

1 lb. new potatoes in bite size pieces

1 1/2 c. peas

1 1/2 tb butter

1 tb cornstarch

1/2 ts sea salt

1/8 ts pepper, black

1 c milk
Boil potatoes until tender, add peas when potatoes are almost done, drain. I like to salt and pepper the potatoes.
Melt butter in separate saucepan. Blend in cornstarch, salt, and pepper.Gradually add milk. Heat to boiling over direct heat and then boilgently 2 minutes, stirring constantly. Pour cream sauce over potatoes and peas.

Sour Cream Potatoes

Ingredients:
10 medium russet potatoes, peeled and quartered
1 pkg. (8 oz) cream cheese, cubed
1 cup sour cream
1/4 C. milk
2 T. butter, divided
2 garlic cloves, crushed
1 T. dried parsley flakes
1 t. garlic salt (or to taste)
1/4 t. paprika

Place potatoes & garlic in large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender, drain.

In a large bowl, or a mixer, mash the potatoes. Add the cream cheese, sour cream, milk, 1 T. of butter, parsley and garlic salt; beat until smooth.

Spoon into a greased 9 x 13 dish. Dot with remaining butter; sprinkle with paprika. Bake, uncovered, at 350 degrees for 30-40 minutes or until heated through.

Roasted Red Potatoes with Bacon & Cheese

1/2 c. ranch dressing
1/2 c. shredded cheddar cheese
1/4 c. real bacon bits
2 lbs. small red potatoes, quartered
1 Tbs. chopped fresh parsley

Preheat oven to 350 degrees. Mix dressing, bacon, and potatoes; toss lightly. Spoon into lightly greased 13x9 baking dish; cover with foil. Bake 40 min. Remove foil; bake an additional 15 min. or until potatoes are tender. Sprinkle with cheese and parsley bake until cheese is melted. 8 servings