Slow Cooker Potatoes

INGREDIENTS

• 6 slices bacon
• 3 pounds red potatoes, chopped
• 1 1/2 cups shredded cheddar cheese, divided
• 1 tablespoon Ranch Seasoning and Salad Dressing Mix
• 2 tablespoons chopped chives

INSTRUCTIONS

• Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.
• Spread bacon in a single layer onto the prepared baking sheet. Place into oven and bake until brown and crispy, about 12-14 minutes. Let cool before crumbling; set aside.
• Line a slow cooker with aluminum foil, leaving enough to overhang to wrap the potatoes on top, and coat with nonstick spray. Place a layer of potatoes evenly into the slow cooker. Top with cheese, Ranch Seasoning and bacon, repeating 2 more times and reserving 1/2 cup cheese.
• Cover potatoes with aluminum foil and cook on low heat for 7-8 hours or high heat for 3-4 hours. Sprinkle with remaining 1/2 cup cheese. Cover and cook until melted, about 1-2 minutes.
• Serve immediately, garnished with chives.

Baked Potato Skins

Ingredients

• 4 large baking potatoes, baked
• 3 tablespoons vegetable oil
• 1 tablespoon grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/8 teaspoon pepper
• 8 bacon strips, cooked and crumbled
• 1 1/2 cups shredded Cheddar cheese
• 1/2 cup sour cream
• 4 green onions, sliced

Directions

1. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potatoes skins on a greased baking sheet. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. Bake at 475 degrees F for 7 minutes; turn. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately.

Twice-Baked Sweet Potato Casserole with Bacon

INGREDIENTS
6lb dark-orange sweet potatoes (9 large or 12 medium)
8oz bacon (8 to 10 slices)
1/4cup Progresso panko crispy bread crumbs or plain bread crumbs
1tablespoon butter or margarine, melted
1/2cup sour cream
1/4cup butter or margarine, softened
2medium green onions, chopped (2 tablespoons)
1/2teaspoon salt
1/4teaspoon pepper
DIRECTIONS
1Heat oven to 350°F. Line 15x10x1-inch pan with foil; spray 13x9-inch (3-quart) glass baking dish with cooking spray. Pierce sweet potatoes several times with fork. Place in pan. Bake about 1 hour 15 minutes or until tender. Cool 10 minutes. When potatoes are cool enough to handle, peel potatoes and cut out any eyes or dark spots.
2Meanwhile, cook bacon as desired until crisp; chop. In small bowl, mix bread crumbs and 1 tablespoon butter; set aside.
3In large bowl, mash potatoes with potato masher. Stir in chopped bacon, sour cream, 1/4 cup butter, the onions, salt and pepper until well blended. Spread mixture in baking dish, or form individual servings in dish with 1/2-cup ice cream scoop or measuring cup. Sprinkle crumb mixture evenly over top.
4Bake 20 to 30 minutes or until thoroughly heated and bread crumbs just begin to brown.
Save prep time by using pre-cooked bacon.
This casserole can be made the day before. Simply cover it and refrigerate until you're ready to bake.

Red Skinned Potato Salad

Ingredients
2 pounds clean, scrubbed new red potatoes
6 eggs
1 pound bacon
1 onion, finely chopped can use green onion if you prefer
1 stalk celery, finely chopped
1 cup sour cream
1 cup mayo or miracle whip (your preference)
salt and pepper to taste

Directions
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise and sour cream, salt and pepper to taste. Chill for an hour before serving.

Parmesan Roasted Potatoes

Ingredients
1 pounds new potatoes, unpeeled, quartered into 1-inch chunks
3 tablespoons olive oil
1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan
8 sprigs fresh thyme
Preparation
Heat oven to 400° F.

In a medium bowl, combine all the ingredients.Toss to coat the potatoes. Transfer to a roasting pan, baking sheet or 9-by-13-inch baking dish Roast, stirring once, until golden brown and crisp, about 40 minutes. Serve hot or at room temperature.

Jacket Potato with Bacon, Mushroom, and Peppercorn Sauce

Ingredients
4 medium-sized russet or other baking potatoes, well scrubbed
12 ounces bacon, chopped
8 ounces sliced button mushrooms
1/4 cup brandy
1 tablespoon green peppercorns, drenched in cold water
1 cup cream
Salt and pepper
Butter, for topping
Directions
Potato: Preheat the oven to 375 degrees F. Prick potatoes with a fork and bake until soft, about 1 hour.

Sauce: Saute bacon, add button mushrooms and cook until golden brown. Pour brandy first into a measuring cup (for safety) and then into the pan and carefully ignite with a long match. After the alcohol burns off and the flame has died, stir in the peppercorns. Stir in the cream and heat through, without boiling. Salt and pepper, to taste.

Cut open baked potatoes. Top each with a spoonful of butter, then cover generously with sauce.

Shrimp Stuffed Potatoes

Ingredients
6 large Idaho potatoes
Vegetable oil, for coating
8 tablespoons butter
2 cups grated cheddar cheese, plus more for sprinkling
2 cups grated Monterey Jack
2 cups sour cream
Salt and pepper
1 pound shrimp, peeled and Sauteed
Paprika
Directions
Preheat oven to 350 degrees.

Begin by washing potatoes, drying them, and gently pricking them with a fork on the sides. Coat each potato with vegetable oil, place on foil covered pan, and bake for approximately 1 hour.

Place the butter in a large bowl. Remove the potatoes from the oven and slice each potato in half. Gently scoop out the potato and place in the bowl. Using a mixer on high, mix the potatoes, butter, sour cream, salt, and pepper. Fold the shrimp and both cheeses into the mixture. Gently stuff the mixture back into the potato shells, making sure not to break them. Pile the mixture as high as you can on top of the potato shells. Sprinkle each potato with cheese and paprika for color. Bake in the oven for approximately 20 to 30 minutes until browned on top.

Creamy Hash Brown Casserole

Ingredients
1/4 cup butter, plus more for dish
1 onion, chopped
1 (16-ounce) container sour cream
1 (10 1/2-ounce) can cream of celery soup
1 (8-ounce) package shredded Cheddar and Monterey Jack cheese blend
1/2 teaspoon garlic powder
1 (30-ounce) package frozen shredded hash brown potatoes, thawed
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups crushed potato chips
Directions
Preheat oven to 350 degrees F. Lightly butter a casserole dish.

In a small skillet, melt 1/4 cup of butter over medium heat. Add onion, and cook 3 to 4 minutes, or until soft. Pour mixture into a large bowl. Add the sour cream, cream of celery soup, cheese, garlic powder, hash browns, and salt and pepper. Combine until well blended.

Pour mixture into prepared baking dish. Top evenly with crushed potato chips and bake for 45 minutes, or until hot and bubbly.

Sweet Potato Home Fries

Ingredients
2 tablespoons vegetable oil
4 sweet potatoes, peeled and cubed
Salt
Sugar
Directions
Preheat oil in large cast iron skillet or deep-fryer.

Place sweet potatoes in a large saucepan and cover with cold water. Bring to a boil, reduce heat, and cook until slightly tender, about 10 minutes. Drain the sweet potatoes well in a colander.

Add sweet potatoes to skillet or deep-fryer. Cook undisturbed for 5 to 6 minutes until nice and crisp. Garnish with sugar or salt, to taste.

Celery Root Mashed Potatoes

Ingredients
6 (about 3 pounds) medium russet potatoes, peeled and diced
Salt
1 (about 1 1/4 pounds) large celery root, peeled and diced
4 tablespoons unsalted butter, softened, divided
1 cup heavy cream, divided
Freshly ground black pepper
Directions

In a large, heavy-bottomed pot add enough water to completely cover the potatoes. Bring the water to a boil over medium-high heat. Add and the potatoes and a large pinch of salt. When the water returns to a boil, reduce heat to a simmer, and cook until tender, about 30 minutes.

Meanwhile, put the diced celery root in a saucepan with enough water to cover, bring to a boil, loosely cover, and reduce the heat to a simmer. Cook until tender, about 30 minutes. It should be the same consistency as the cooked potatoes.

Drain the potatoes. Put them through a ricer and add 2 tablespoons of the butter and half the cream.

Drain the celery root and put it in a blender with the remaining 2 tablespoons of butter and remaining cream. *Puree until smooth, using care, as the puree will be very hot.

Add the celery root puree to the potatoes and mix well. Lightly season with salt and pepper. .

When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Scalloped Potatoes

Potato Gratin
1 clove garlic
2 tablespoons butter
4 large russet potatoes, peeled and thinly sliced
1 cup milk
1 cup water
1 bay leaf
Salt
1 1/2 cups grated Swiss cheese
Fresh ground pepper
Nutmeg
2/3 cup heavy cream
Directions
Preheat oven to 375 degrees. Rub a baking dish with garlic clove and then with butter.

In a medium saucepan, combine potatoes, milk, water, bay leaf and pinch of salt. Bring to a boil, stir, reduce heat and simmer until potatoes are tender.

Drain the potatoes and layer half of them in the buttered baking dish. Sprinkle on half of the cheese and season with salt, pepper and nutmeg. Spread out remaining potatoes and top with remaining cheese and seasoning. Pour heavy cream over potatoes. Bake for 45 minutes to 1 hour or until golden and bubbly

Three Potato Gratin

Ingredients
1 tablespoon butter
2 heads of garlic, split in half
1 quart of cream
1 pound peeled white potatoes, 1/4 inch slices
1 pound peeled sweet potatoes, 1/4 inch slices
1 pound red potatoes, 1/4 inch slices
2 cups grated Parmigiano-Reggiano cheese plus 2 tablespoons for garnish
salt and white pepper
2 tablespoons chopped chives
Directions
Preheat oven to 400 degrees.

Grease an oval souffle dish with the butter. In a saucepan, bring the garlic and cream to a simmer. Season with salt and white pepper. Simmer the cream for 15 minutes, or until the cream has reduced by 1/4 and has slightly thickened. Season the potatoes with salt and white pepper. Alternate layering the white potatoes, sweet potatoes, red potatoes, and cheese in the prepared dish. You should have a total of six layers. Strain the garlic from the cream and pour over the potatoes. Cover the souffle dish with aluminum foil. Place in the oven and bake for 30 to 35 minutes. Remove the foil and continue cooking for 10 minutes or until the top is golden brown. Cool the gratin for 10 minutes before serving. Garnish with 2 tablespoons each of cheese and chopped chives

Baked Potato Salad Recipe

Ingredients:
4-1/2 pounds potatoes, peeled and cut into 3/4-inch chunks
1/4 cup Olive Oil
2 envelopes Italian salad dressing mix
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 bunch green onions, chopped
2 large tomatoes, chopped
4 hard-cooked eggs, chopped
5 bacon strips, cooked and crumbled
1-1/2 cups mayonnaise
1 tablespoon white vinegar
1 tablespoon lemon juice
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
Directions:
In a large bowl, toss the potatoes with oil and dressing mixes. Place in two greased 13-in. x 9-in. baking dishes. Bake, uncovered, at 400° for 45 minutes or until tender. Cool. Transfer to a large bowl; add peppers, onions, tomatoes, eggs and bacon. Toss gently.
In a small bowl, combine the remaining ingredients. Pour over salad and stir gently. Cover and refrigerate for at least 1 hour. Yield: 16-20 servings.

Gourmet Sweet Potato Classic

INGREDIENTS
5 sweet potatoes
1/4 teaspoon salt
1/4 cup butter
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup white sugar
2 tablespoons heavy cream
1/4 cup butter, softened
3 tablespoons all-purpose flour
3/4 cup packed light brown sugar
1/2 cup chopped pecans
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.
In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.

Baked Potato Skins

INGREDIENTS
4 large baking potatoes, baked
3 tablespoons vegetable oil
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled
1 1/2 cups shredded Cheddar cheese
1/2 cup sour cream
4 green onions, sliced

DIRECTIONS
Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potatoes skins on a greased baking sheet. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. Bake at 475 degrees F for 7 minutes; turn. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately.

Alfredo Potatoes

INGREDIENTS
2 large baking potatoes
1 cup prepared Alfredo sauce
1 teaspoon garlic powder
1/2 teaspoon pepper
1/8 teaspoon dried thyme
1 cup shredded Cheddar cheese, divided
1/2 cup shredded mozzarella cheese

DIRECTIONS
Pierce potatoes several times with a fork and place on a microwave-safe plate. Microwave on high for 6 minutes or until tender. Allow potatoes to cool slightly.
Meanwhile, in a bowl, combine the Alfredo sauce, garlic powder, pepper and thyme. Stir in 1/2 cup cheddar cheese and mozzarella cheese.
Cut potatoes in half lengthwise. Scoop out the pulp, leaving a thin shell.
Mash the pulp and add to the sauce mixture; mix well. Spoon into potato shells. Sprinkle with remaining cheddar cheese. Microwave on high for 1 minute or until cheese is melted.

Aaahh! Potato Soup

This is the MOST simple and delicious potato soup recipe ever! Creamy and cheesy! Top with shredded cheese (your favorite kind), chopped scallions and cooked bacon bits."

INGREDIENTS
4 Yukon Gold potatoes, cubed
2 (5.5 ounce) packages au gratin instant potato mix
2 (10.5 ounce) cans condensed chicken broth
3 cups water
2 cups heavy cream

DIRECTIONS
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 6 servings.
In a large saucepan or pot, combine potatoes, au gratin potato mix, chicken broth and water. Add more water to cover if necessary. Cook over medium heat, stirring occasionally, until potatoes are tender, about 40 minutes. Stir in cream and heat through. Serve.

Holiday Mashed Potatos

2 (3 ounce) packages of cream cheese
1 cup sour cream
2 teaspoons onion salt
1 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons butter
5 pound bag of potatoes peeled, cooked and cut up.


Mash potatoes. Add all other ingredients and mix well. Can be made the day before and heated in the oven at 350 degrees for 30 minutes.

Parmesan Potatoes

6 large potatoes
1/3 cup margarine
1/4 cup flour
1/4 cup parmesan cheese
3/4 teaspoon salt
1/8 teaspoon pepper


Peel potatoes and cube. Melt margarine in a 13 x 9" baking dish. Combine flour, cheese, salt and pepper in a plastic bag. Moisten potatoes with water and shake a few at a time in the bag. Bake at 375 for 1 hour, turning once during baking. Remove from oven when golden brown.