Hassleback Potatoes

These delicious potatoes were a great way to change up a plain baked potato!

Hassleback Potatoes
Adapted from: Carrie's Sweet Life

6 small Yukon gold potatos
salt
pepper
garlic powder
2 tablespoons softened butter
parsley
olive oil

Wash potatoes well. Cut slices into even intervals. I popped them into the microwave for 6 minutes to get the cooking started.
Mix butter, salt, pepper, parsley and garlic powder together, making a paste. Place potatoes on a baking sheet lined with foil. Season with salt and pepper and drizzle with a little olive oil. Spread the butter paste over each potatoe, stuffing some down into the cuts.
Bake at 400 for about 25 minutes, or until tender and brown.
If you don't microwave, cook for 45 minutes in the oven.

Pan Sauteed Lemon Chicken and Potato Bundles

This dinner was so yummy and easy! I found both recipes on blogs that I read often.

Potato Bundles
Source: Pioneer Woman Cooks

Ingredients:
6 whole Russet Potatoes
½ whole Yellow Onion, Diced
1 stick Butter
½ cups Heavy Cream
Kosher Salt To Taste
Paprika To Taste
Freshly Ground Black Pepper, To Taste
2 Tablespoons Minced Parsley

Pile potatoes and onions on a square of foil. Add 2 tablespoons butter. Splash on cream. Then sprinkle on salt, paprika, and black pepper. Sprinkle minced parsley over the top.

Wrap bundles tightly and bake at 375 degrees for 45 minutes, or until extremely tender.

Serve bundles right on the dinner plate. Serves 8.

Pan Sauteed Lemon Chicken
Source: Elly Says Opa

2 Tbsp. olive oil
2 fat cloves garlic, peeled and slightly smashed (I omitted this)
1 lemon, halved
1 egg
1/3 cup breadcrumbs
2 Tbsp. romano or parmesan cheese (I used both)
1/2 tsp. chopped rosemary (I used parsley and basil)
2 chicken breast halves, pounded to about 1/3 – 1/2″ thickness

Heat a nonstick skillet over medium-low heat and add the oil. Once the oil is hot, add the garlic and cook, stirring occasionally, until golden brown and soft, about 7 minutes. Remove the garlic with a slotted spoon, and keep the oil in the pan. (I omitted the garlic)

Zest half the lemon into a dish or bowl, and to it add the breadcrumbs, cheese, rosemary, and salt and pepper to taste.

Crush the browned garlic cloves and whisk in a separate shallow bowl/dish along with the egg and juice from half the lemon.

Season the chicken with salt and pepper. Dip the chicken into the egg mixture, and then dredge into the breadcrumb mixture.

Heat the garlic oil over medium heat and once hot, add the chicken. Cook until done, about 2.5 minutes per side. Serve with slices or wedges of the remaining half lemon.

Crash Hot Potatos

I saw this recipe on Pioneer Woman Cooks and had to try it. They were delicious!
Original recipe here: Pioneer Woman's Crash Hot Potatos

Red boiling potatos (I used some Russett potatos)
garlic
olive oil
salt
pepper
herbs (I used chives and parsley)

Boil potatos until tender. Generously drizzle pan with olive oil. Using a potato masher, flatten potatos. Sprinkle generously with salt, pepper, herbs and garlic. Bake in a 450 degree oven until nice and browned.

Overstuffed, Twice-Baked Potatos

What goes better with steak than baked potatos? Overstuffed twice-baked potatos! I love making these, they are so filling and yummy.

2 large baking potatos, plus two smaller potatos

1 cup of colby monterrey jack cheese

1 stalk of green onion, chopped

1/2 cup milk

2 tablespoons butter

2 tablespoons sour cream

salt and pepper to taste

Cook potatos and let cool completely (I just throw them in the microwave). Cut in half longways and remove the inside, being careful not to puncture the skin. I discard the two smaller potato skins, I just use the for the potato part.

In a large bowl, combine potato, milk and butter. Beat on medium speed until smooth. Add green onion, sour cream and seasonings. All of my measurements are just approximate, so you may have to adjust based on how creamy you want the mixture.

Scoop mixture back into potato skins, over-stuffing the potato. Sprinkle with a little more cheese and broil at 500 until cheese is melted.

Smothered Potatoes

I wanted something different to go along with my (gasp!) Shake-n-Bake pork chops. I haven't made smothered potatoes in long time and I forgot how good they were!


5 medium sized potatoes, washed and sliced very thin
1 medium onion, diced
olive oil
salt and pepper



I sliced the potatoes very thin, then cut them in half. I coated my electric skilled with olive oil and tossed the potatoes with the onion and lots of salt and pepper. Then I just cooked on low, stirring often because they would stick. They cooked up in about 20 minutes and I used the spatchula to chop them up.

Potato Soup!

I used Ally's potato soup recipe and changed just a few things. It was delicous, thanks for the recipe Ally!

Loaded Baked Potato Soup
8 potatoes
1 stick of margarine
1/2 cup flour
1 medium yellow onion diced (about 1 cup)
3 cloves of garlic minced
6 cups whole milk
2 cups half and half
1/4 cup chopped green onions/chives
1/2 tsp. fresh nutmeg grated
10 strips of bacon, cooked and crumbled
1/2 cup sour cream
2 tsp. kosher salt
2 tsp. freshly grated black pepper
1 cup grated cheddar cheese
1 tsp. Tony Chachere's Creole Seasoning

Cook potatoes in microwave and remove skin. Dice and set aside.

Saute onion in butter for about 3 minutes and add garlic, saute for another minute. Slowly whisk in flour until the sauce is smooth. Slowly add milk, continuing to whisk so it doesn't clump. Whisk in the half and half, nutmeg, Tony Chachere's, salt and pepper. Let simmer for 5 minutes, stirring frequently.

Add potatoes and mash with the whisk until the soup is desired consistency. Add green onions, cheese and sour cream. Let simmer until potatoes cook down. Garnish with a little bit of cheese, bacon and more green onion.
I served with french bread, it was YUM!