Best Potato Recipes

here are some recipes for you Top Secret Recipes Version of T.g.i. Friday's Potato Skins Another recipe I have yet to try but thought I would post just the same. The recipe has the added benefit of providing you with leftover baked potato ready for mashing or to use in another dish. by Aussie mum 2_2| 2-4 servings 1½ hours 15 min prep Change to: servings US Metric 4 medium russet potatoes 1/3 cup sour cream 1 tablespoon snipped fresh chives 1/4 cup butter, melted 1 1/2 cups shredded cheddar cheese 5 slices bacon, cooked Preheat the oven to 400 degrees F. Bake the potatoes for 1 hour. Let the potatoes cool down enough so that you can touch them. As the potatoes are baking, make the sour cream dip by mixing the sour cream with the chives. Place the mixture in a covered container in your refrigerator. When the potatoes are cool enough to handle, make 2 length-wise cuts through each potato, resulting in three 1/2- to 3/4-inch slices. Discard the middle slice or save them for a separate dish of mashed potatoes. This will leave you with two potato skins per potato. With a spoon, scoop some of the potato out of each skin, being sure to leave about 1/4 inch of potato inside of the skin. Brush the entire surface of each potato skin, inside and outside, with the melted butter. Place the skins on a cookie sheet, cut side up, and broil them for 6 to 8 minutes or until the edges begin to turn dark brown. Sprinkle 2 to 3 tablespoons of Cheddar cheese into each skin. Crumble the cooked bacon and sprinkle 1 to 2 teaspoons of the bacon pieces onto the cheese. Broil the skins for 2 more minutes or until the cheese is thoroughly melted. Serve hot, arranged on a plate surrounding a small bowl of the sour cream dip. here is another recipe Potato Latkes (Jewish Potato Pancakes) - Gluten-Free A delicious gluten-free adaptation of a traditional family Chanukah recipe. Serve with sour cream and applesauce. TO MAKE GLUTEN-FREE: The gluten-free rice flour mix I use is 3 cups white rice flour, 3 cups brown rice flour, 2 cups potato starch (not flour), 1 cup tapioca starch - Use just one cup of this mixture. TO MAKE WITH REGULAR (WHEAT) FLOUR: Use only 1/2 cup of unbleached all-purpose white (wheat) flour. by What's Cooking?| 6-8 servings 30 min 20 min prep Change to: servings US Metric 4 lbs russet potatoes 1 large onion, peeled 2 teaspoons salt 1 tablespoon white pepper 1 cup gluten-free rice flour mix 3 eggs, beaten olive oil (for frying) Preheat oven to 200 degrees or "warm" setting. Peel potatoes and submerge in cold water. Grate the onion into a large bowl. Grate the potatoes using the larger grate of a box grater, or use the grater attachment of a food processor. Quickly squeeze a handful of grated potatoes at a time over a second bowl (or the kitchen sink) to remove all liquid. Add the dry potatoes to the onions and mix as you go. This step should be done as quickly as possible to prevent oxidation of the potatoes. Heat 1/4 inch of olive oil in a large, heavy skillet (cast iron works best) over medium-high heat, until just below the smoking point. Add remaining ingredients to the batter, and stir until fully combined. Place a small handful of batter (approximately 1/4 cup) in the hot oil at a time, gently pressing each latke with the back of the spatula so that it is no more than 1/3" thick. Do not press too hard, as the latkes will be more crispy if the the batter is not densely packed and each latke is thin and lacy (space in between the pieces of potato). Fry until completely golden-brown on the bottom and crispy around the outside corners. Flip and brown on the second side. Transfer latkes to a plate lined with paper towels or several layers of brown paper (I use grocery bags). Allow paper to absorb excess oil, then transfer latkes to a cooling rack placed over a baking sheet in the preheated oven, where they will stay warm until ready to serve. Serve hot, with sour cream and applesauce. Extra latkes can be frozen on a baking sheet in the refrigerator, with parchment paper or freezer paper between the layers. When frozen, transfer to ziploc bags. Reheat in oven on 400 degrees F. here is another recipe Potato Slices Made Like Potato Skins Potatoes are sliced and baked, then topped with the makings of your favorite potato skins. Serve as a side dish or even as appetizers. These are so yummy! by Marie | 4 russet potatoes, cut into 1/2-inch slices 1/4 cup melted butter 8 slices bacon, cooked crisp and crumbled 8 ounces shredded cheddar cheese 1/2 cup chopped green onions sour cream, for topping Preheat oven to 400°. Brush both sides of potato slices with butter and place on an ungreased baking sheet. Bake for 30 to 40 minutes or until lightly browned on both sides, turning once during baking. Remove from oven and top with bacon, cheese and green onions. Return to oven and bake until cheese melts. Serve topped with a dollop of sour cream. hope you liked it

Mashed Potato Miracle SUBMITTED BY: Collin "Yummy with turkey or any meat.. A bit heavy, but delicious." INGREDIENTS 3 cups water 1 teaspoon salt 5 tablespoons butter 2 3/4 cups potato flakes 1 onion, minced 1 (8 ounce) package cream cheese 1 1/2 cups milk 1 (6 ounce) can French-fried onions DIRECTIONS Preheat oven to 200 degrees F (95 degrees C). In a medium saucepan bring water and salt to a boil over medium heat. Add butter and stir in potato flakes, onion and cream cheese. Stir in milk until potatoes are soft and fluffy. Spoon into a 9x12 inch casserole dish and top with fried onions. Bake in preheated oven for 45 minutes.

I love to make fresh wipped potatoes. Then I layer them with cheese and spinch in a cassorole dish and bake it with melted buttered crumbs on top. Very yummy.

This is, by the best, scallopped potato recipe I have ever tasted Elegant Scalloped Potatoes 8 large baking potatoes 6 tablespoons butter or margarine 6 tablespoons all-purpose flour 1 to 2 teaspoons garlic powder 1/2 teaspoon salt 1/2 teaspoon pepper 3-1/2 cups milk 12 ounces process cheese (Velveeta), cubed 1/3 cup crumbled cooked bacon 1 cup (4 ounces) shredded cheddar cheese 1/4 cup sliced green onions Scrub and pierce potatoes; place on a microwave-safe plate. Microwave on high for 15-20 minutes or until tender. Cool slightly. In a saucepan, melt the butter. Stir in flour, garlic powder, salt and pepper until smooth; gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the process cheese and bacon; stir until cheese is melted. Remove from heat; set aside. Cut the potatoes into 1/4-in. slices. Place a third of the slices in a greased 13-in. x 9-in. x 2-in. baking dish; top with a third of the cheese sauce. Repeat layers twice. Sprinkle with cheddar cheese and onions. Bake, uncovered, at 350° for 15 minutes or until cheese is melted.

I love potatoes as well! But I don't find I eat a lot of potatoes these days.. I eat more rice! But I know that some of my favorite potato dishes are ones such as mashed potatoes for examples. I find them to die for! My other half just loves my mashed potatoes that I make as they are very different compared to others. But I know that I love using potatoes for a lot of the side dishes I will have with my meal. I included one recipe below that I have made in the past that is very yummy indeed. And I plan on making more potato dishes sometime soon as I find I kind of miss having potatoes in my diet. I hope you enjoy this recipe as much as I do! . . Thanks for allowing me to share! xx "Potatoes Ole." Ingredients are as follows: - 4 large baking potatoes - 2 small onions, diced up - 340 grams of lean beef (roughly 2 cups), thinly sliced - 2 tablespoons of infused oil with garlic - 2 garlic cloves, all minced - 2 tablespoons of all purpose flour - 1/2 of a teaspoon of chili powder - 1/2 teaspoon of ground cumin - 1 cup of 1 % milk (whatever you have but I found 1 % milk works well) - 1/8 of a teaspoon of pepper - 1/4 of a cup of cheddar cheese Directions are as follows: - Firstly scrub the potatoes really well & then bake in a 400 degrees F oven for an hour or at least until tender. And then keep warm. - While the potatoes are baking, then cut the beef slices in to 1/2 of a inch. (122 mm strips) And then set aside. - After this sauté the onion along with the garlic in the oil in a skillet until the onion is soft. Then stir in the flour, along with the seasonings. And slowly add the milk, & then stir this constantly until bubbling or at least until thickened. - Afterwards take your potatoes & cut a lengthwise slit in each potato. But not quite to the bottom, & then open part way. After this fill with the beef strips. And spoon the sauce over top & sprinkle with the grated cheese. - Place all of the potatoes you had done this to on to a baking sheet & reheat in the oven on 350 degrees F. Or at least until the cheese has melted. Serve with a dish you like or even eat these on your own. Enjoy this unique, yet yummy dish! I know I truly dislike baked potatoes but after I tried them this way.. I thought a little bit differently of them & this is the only way I will eat baked potatoes now! haha. ENJOY!