Tag: potato

Roasted Potatoes 2

Roasted Potatoes 2

Yes I know, you are thinking another roasted potato recipe??? Yes another one a little bit more prep but for sure really tasty.

Leek Casserole

Leek Casserole

Leeks have long been used in Europe. Americans are just getting used to them. They look like large over-sized green onions. Soups may be the most popular use of leeks, but new food combinations are bringing the leek in the limelight. Leeks are readily available year-round in most markets. If you haven’t yet tried cooking them at home, it’s time you enjoyed their subtle, sweet flavor. Try this leek casserole, I promise you, you will like it.

Loaded Baked Potato Salad

Loaded Baked Potato Salad

Who does not like a loaded baked potato? Why not eat it as a cold side salad. A truly tasty side dish.

Ingredients

  • 4 large Russet or Yukon Gold potatoes
  • 1/2 cup mayonnaise
  • 1/2 cup Greek Yoghurt or Sour Cream
  • 1/2 cup shredded Pepper Jack Cheese
  • 1/4 cup freshly chopped chives, divided
  • 6 strips of bacon (4 for the salad and 2 for topping) cooked and crumbled

Instructions

  1. Cook the bacon till crispy, and boil your cutup potatoes till done. You don’t want to cook them too long otherwise you get a mushy potato salad. You do want a bit of bite to it. I cook my potatoes between 15-20 minutes.
  2. In a small bowl mix together the mayonnaise, yoghurt or sour cream. Add the shredded Pepper Jack Cheese and 4 slices of crumbled bacon, and half of the chives. Then at last the cooled down potatoes. Let chill in the refrigerator. I do not add any salt or pepper because the salt is already in the bacon and the pepper is already in the pepper jack cheese. Top the salad with the remaining crumbled bacon and chives. I am a bacon lover but you want to be careful not to add too much bacon otherwise it will get to salty.

Loaded Baked Potato Salad
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 4 large Russet or Yukon Gold potatoes
  • ½ cup mayonnaise
  • ½ cup Greek Yoghurt or Sour Cream
  • ½ cup shredded Pepper Jack Cheese
  • ¼ cup freshly chopped chives, divided
  • 6 strips of bacon (4 for the salad and 2 for topping) cooked and crumbled
Instructions
  1. Cook the bacon till crispy, and boil your cutup potatoes till done. You don't want to cook them too long otherwise you get a mushy potato salad. You do want a bit of bite to it. I cook my potatoes between 15-20 minutes.
  2. In a small bowl mix together the mayonnaise, yoghurt or sour cream. Add the shredded Pepper Jack Cheese and 4 slices of crumbled bacon, and half of the chives. Then at last the cooled down potatoes. Let chill in the refrigerator. I do not add any salt or pepper because the salt is already in the bacon and the pepper is already in the pepper jack cheese. Top the salad with the remaining crumbled bacon and chives. I am a bacon lover but you want to be careful not to add too much bacon otherwise it will get to salty.

 

Twice Baked Potatoes

Twice Baked Potatoes

Ingredients 4 medium baking potatoes 1/2 pack of an (8-ounce) package cream cheese, at room temperature ½ cup (1 stick) butter, softened 1 pint Greek yoghurt or sour cream 1 cups shredded cheese of your choice 1 cloves garlic, minced 1 tsp salt ½ teaspoon 

Potato Leek Soup

Potato Leek Soup

Ingredients 2 leeks 8 small potatoes 1 med onion 1/2 tsp white pepper 1/2 tsp mustard 1/2 tsp salt 4 slices fried crispy bacon 2 green onion 1 box chicken broth 1/3 cup flour 1/3 cup heavy cream or half and half 2 tbsp butter