Potato Dishes
Ham and Cheese Stuffed Baby Red Potatoes Potato Soup Sour Cream Potatoes Roasted Red And Yellow Baby Potatoes
Ham and Cheese Stuffed Baby Red Potatoes
- 1-1/2 pounds small unpeeled baby red potatoes
- 1 cup shredded cheddar cheese
- 1/2 cup finely chopped ham
- 6 Tblsp. sour cream
- 6 Tblsp. soft cream cheese
- 1 tsp. chopped fresh chives
- 1 tsp chopped green onion
- 3 Tblsp. crushed pineapple drained
- 1/2 tsp. garlic salt
- 1/2 tsp. ground red pepper
Bake potatoes in a lightly greased baking pan, at 400° for 50 minutes. Let cool. Cut potatoes in half and scoop out most of the pulp from each half. (Cut thin slices from potato bottoms to level if necessary.)
Combine the potato pulp and the other ingredients in a medium bowl. Stir the mixture well. Spoon mixture into potato shells.
Place potatoes in a baking pan. Broil 5 – 1/2″ from heat (with the electric oven door slightly open), for
4 -5 minutes until slightly browned.
Garnish with fresh parsley.
* Potatoes can be made the day before, stored in the refrigerator overnight, and baked just before serving.
Best Potato Soup Ever
Ingredients
- 6 medium potatoes, peeled and cut into bite-sized cubes
- 1 cup of baby carrots, cut in half
- 3 celery stalks, sliced thin
- 2 quarts water
- 1 onion, chopped
- 6 tablespoons butter
- 6 Tablespoons All-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1-1/2 cups milk
- 1 cup chicken broth (homemade or a box of organic)
Instructions
Place potatoes, carrots, and celery in a soup pot with the two quarts of water and bring to a boil. Turn down to a simmer and cook until tender for about twenty minutes. Strain vegetables, and set them aside. Reserve the liquid from the vegetables. **
Saute the chopped onion in butter until soft. Stir in the flour, salt, and pepper. Slowly add the milk, stirring constantly until the mixture is thickened.
Add cooked vegetables and stir gently. Add 1 cup of chicken broth and the reserved liquid from the vegetables until the soup is the consistency you desire. This makes enough for 8 to 10 big bowls of soup. Garnish with fried and chopped bacon bits and freshly chopped green onion or chives.
**If you prefer, you can omit the chicken broth and just use the reserved liquid from the vegetables. It is delicious that way, too.
recipe
Sour Cream Potatoes
- 10 medium potatoes (unpeeled) boiled and cooled
- 1/2 cup butter (1 stick)
- 1 can cream of chicken soup
- 3 Tblsp. dried minced onion
- 1 1/2 cups grated cheddar cheese
- 1-pint sour cream
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 1/2 cups cornflakes
- 3 Tblsp. butter
Boil unpeeled potatoes until soft. Cool and slice. Heat butter with soup. Add onion, cheese, sour cream, salt, and pepper. Mix with potatoes. Put in 9″ x 13″ casserole dish.
Melt butter with cornflakes. Sprinkle on the casserole.
Refrigerate overnight!
Bake at 350° for 45 to 60 minutes until bubbling.
This is a great recipe for Thanksgiving and Christmas and the beauty of this recipe is that you can prepare it a day ahead, refrigerate and let the flavors mingle.
Since it uses dried minced onion, the flavor fully develops overnight. Just pop it in the oven on Thanksgiving or Christmas day. You can use fresh minced onion, but my family agrees that the dried onion gives it more depth of flavor.
Roasted Red And Yellow Baby Potatoes
- 5 pounds red and yellow baby potatoes
- 1/4 cup olive oil
- 1-1/2 Tblsp. minced garlic
- 1-1/2 tsp. salt
- 1/2 tsp black pepper
- 3 Tblsp. butter – melted
- 3 Tblsp. fresh Italian parsley – chopped
- 3 Tblsp. fresh chives – chopped
Preheat the oven to 400°.
Line a large sheet pan with Reynold’s non-stick aluminum foil.
Combine the olive oil, garlic, salt, and pepper in a large bowl.
Place the potatoes in the mixture, a few at a time, until the potatoes are all coated with the mixture.
Arrange the potatoes in a single layer in the foil-lined pan.
Bake for 45 minutes until potatoes are tender. A knife inserted should slide easily into a potato.
Mix the melted butter, parsley, and chives together. Spoon over the tops of the potatoes and serve hot.
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