GORGONZOLA POTATOES (serves 12)
6 large baking potatoes
Vegetable oil
1 cup sour cream
6 TBL butter, softened
3 TBL milk
4 oz Gorgonzola, crumbled
1 tsp salt
Wash potatoes & rub skins w/oil. Bake in a preheated 450 oven for 45 minutes. Cut in 1/2. Scoop out potato pulp
in a large bowl. Add sour cream, butter, milk & cheese; blend well. Stir in salt. Mound in potato skins. Bake 10 more minutes to heat. If you freeze ahead, reheat at 350° for 30 minutes.~~
NOTE: Works well, freezing ahead.

BAKED POTATO SOUP (2 qts)
8 slices bacon
1 cup diced yellow onion
2/3 cup flour
6 cups hot chicken broth
4-5 cups peeled & sliced baked potatoes (5 med. large)
2 cups half-and-half
1/4 cup chopped fresh parsley
1 1/2 tsp minced garlic
1 1/2 tsp dried basil
1 tsp salt
1 tsp coarsely ground black pepper
1/2 tsp Tabasco
1 cup grated Cheddar
1/4 cup sliced green onions
Garnishes: cooked, crumbled bacon; grated Cheddar, parsley

Cook bacon until crisp; remove bacon, reserving drippings. Crumble bacon & set aside. Cook onion in reserved dripping over medium-high heat about 3 minutes or until transparent. Add flour, whisking until smooth or until mixture just begins to turn golden. Add broth gradually, whisking until liquid thickens. Add potatoes & next 7 ingredients. Reduce heat & simmer 10 minutes. (Do not allow to boil.) Add grated cheese & green onions. Heat until cheese melts completely. Garnish before serving.~~Food for Thought

VICHYSSOISE (serves 6)
6 medium potatoes, peeled & cubed
2 medium onions, cut fine
3 cups heavy cream
4 cups chicken broth
Salt & pepper to taste
Snipped chives

Cook the potatoes & onions, covered in a small amt of water for about 40 minutes oruntil they form a soft mush. Press through a fine sieve. Cool. Mix in the cream, broth, salt & pepper. Chill well. Serve sprinkled w/snipped chives.~~Jr League of Dallas Cookbook

We have a few that are family favorites - here they are in no particular order...

* Exported from MasterCook *

Sausage & Potato Soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large baking potatoes (about 2 1/2 pounds) -- peeled and cubed
1 1/2 pounds kielbasa -- sliced
2 stalks celery -- sliced
2 medium carrots -- sliced
1 medium onion -- chopped
1/2 small head cabbage -- thinly sliced
2 chicken bouillon cube (or sub 2 cups broth
for 2 cups water)
2 teaspoons dried marjoram
1 teaspoon salt
1/4 teaspoon ground pepper
1 cup half and half
1 cup light sour cream
6 1/2 cups water -- divided

1. In 4-quart saucepan over high heat, heat potatoes and 3 cups water to boiling. Reduce heat to low; cover and simmer 15 minutes or until tender. Do not drain - using hand mixer, puree potatoes and water.

2. In 8-quart Dutch oven or saucepot over medium-high heat, cook kielbasa, stirring frequently, until browned. Add celery, carrots, onion and cabbage and cook, stirring occasionally, until tender. Stir in pureed potatoes, bouillon, marjoram, salt, pepper and another 3 1/2 cups water; heat to boiling. Reduce heat to low; cover and simmer 15 minutes.

3. Stir in half-and-half and sour cream; heat through. (Do not boil, or mixture may curdle.)

* Exported from MasterCook *

Potato Salad

Recipe By :Becky Chatham
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 red new potatoes
2 stalks celery -- sliced
1 small red onion -- chopped
6 tablespoons Italian salad dressing
3 tablespoons sweet pickle relish
6 tablespoons mayonnaise
3 tablespoons yellow mustard
salt and pepper -- to taste
6 eggs -- hardboiled, peeled and chopped

Put whole potatoes in a couple of inches of salted water, cover pot and boil for 20-25 minutes, or until just barely tender. Drain potatoes, and when cool enough to handle, peel and cut into 2" chunks. Combine potatoes, celery, onion and salad dressing in a large bowl and allow to marinate for a few minutes. Add remaining ingredients except for chopped eggs - taste and adjust seasonings as needed. Add eggs and stir gently to combine. Garnish with either more sliced hardboiled eggs, chopped fresh parsley or paprika.

* Exported from MasterCook *

"Ooh" Gratin Potatoes

Recipe By :Libby Butler
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Milk
1 t Italian seasoning
1/2 t Salt
1 t Onion powder
1/4 t White pepper
3 Potatoes, peel, slice 1/4"
2 tb Butter
1/2 c Cheddar, shredded
2 tb Grated Parmesan cheese

Preheat the oven to 350. In a small bowl, combine the milk,
Italian seasoning, salt, onion powder and pepper. Arrange the potato
slices in a greased 2 quart casserole dish. Pour the milk mixture
over the potatoes and dot with butter. Cover and bake 1 hour or
until the potatoes are tender. Remove the cover and sprinkle the
cheeses over the potatoes. Add paprika if desired. Bake, uncovered,
for 8 to 10 minutes more, until the cheeses are melted. Serve hot.
From: Mr. Food.

* Exported from MasterCook *

BAKED POTATO SOUP

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup Margarine
2/3 cup Flour
7 cups Milk
4 large Baking potatoes -- baked -- peel
4 Green onions -- sliced
12 Bacon slices -- cooked -- crumbl
1 1/4 cups Cheddar cheese -- shredded
1 cup Sour cream
3/4 teaspoon Salt
1/2 teaspoon Pepper

In a large soup kettle, melt the margarine. Stir in flour; heat and stir until smooth. Gradually add milk, stirring constantly until thickened. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat; simmer for 10 minutes. Add remaining ingredients; stir until cheese in melted.
Serve immediately.

Source: Taste of Home Magazine.

* Exported from MasterCook *

Leek and Potato Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups potatoes -- peeled and sliced
1 1/2 cups leeks, white and light green parts only -- sliced
3 cups chicken stock
salt to taste
1/2 cup heavy cream
1 tablespoon chives -- minced
salt and white pepper -- to taste

Simmer the potatoes and leeks in the chicken stock with the salt, partially covered, for 40 to 50 minutes until they are tender. Puree the soup in an electric blender. Stir in the cream. Season to taste. Serve in hot soup cups and garnish with minced chives.

Source:
"Michael Salinger - SRJC Instructor"

* Exported from MasterCook *

Potato Puddings

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Freezable Tested and Approved

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 medium all purpose potatoes
2 onions
4 eggs -- beaten
1 cup flour
1 tsp baking powder
1 Tbsp salt
1/2 tsp pepper
4 oz butter -- melted

Preheat oven to 375 degrees. Grease about 16 muffin cups.

Peel potatoes and grate in the food processor. Drain well and place in a large bowl. Grate the onions and add to the potatoes along with the eggs and mix well. Don't allow too much time to pass during this process or the potatoes will darken.

Combine the flour, baking powder, salt and pepper and blend into the potato mixture. Add the melted butter and stir well.

Spoon into prepared muffin cups, filling up to the top. Bake for about 1 hour, until brown and crusty. Cool for a few minutes, then remove by running a knife around each one. Cool completely, wrap and freeze. To serve, reheat in the oven, wrapped or microwave.

Yield: about 16 servings.

Source:
"Busy Cooks - http://busycooks.About.com";

* Exported from MasterCook *

Potatoes Grand Mere

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 peeled potatoes -- cut into 1/8" slices
salt and white pepper to taste
2 cups heavy cream
1 Tbsp. dijon mustard
2 garlic cloves -- minced
1 Tbsp. butter
1/4 cup grated Parmesan cheese

Layer sliced potatoes in a 9x13" glass baking dish and season with salt and white pepper. Combine cream, mustard, garlic, and butter in heavy saucepan and heat just to the boiling point. Pour over potatoes. Cover and bake at 350 degrees for 1 hour. Remove cover and top with Parmesan cheese. Bake 30 minutes longer or until cheese is golden brown and potatoes are tender. Serve immediately. Serves 6 to 8

Source:
"http://busycooks.about.com/library/recipes/blpotgrandmere.htm";

* Exported from MasterCook *

Rich Mashed Potatoes

Recipe By :Becky Chatham
Serving Size : 12 Preparation Time :0:00
Categories : Freezer Potatoes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Potatoes (12 medium)
4 cloves garlic -- pressed
1 package Cream cheese -- (8-oz.)
1/8 teaspoon white pepper
1 stick butter or margarine
1 cup sour cream
2 teaspoons Salt
1/2 teaspoon paprika

Grease casserole dish. Cook potatoes and pressed garlic in water, drain, mash. Add butter,
cheese, sour cream, salt and pepper. Beat
until fluffy. Sprinkle with paprika. Bake 350 for 30 minutes. This
keeps in freezer, but thaw bake when ready to use.

NOTES : Makes one 9x13 pan or two 8x8 pans.

* Exported from MasterCook *

Sliced Baked Potatoes

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 medium potatoes (shaped long)
1 teaspoon salt
2 tablespoons melted butter -- (2 to 3)
2 tablespoons chopped fresh herbs such as parsley,
chives, thyme, sage or rosemary
OR 2 to 3 tsp of dried nerbs or your
choice
4 tablespoons grated Cheddar cheese
1 1/2 tablespoons parmesan cheese

Peel potatoes if the skin is tough, otherwise just scrub and rinse them.

Cut potatoes into thin slices but not all the way through. Use a handle of a wooden spoon to prevent knife from cutting all the way. Put potatoes in a baking dish. Fan them slightly. Sprinkle with salt and drizzle with butter. Sprinkle with herbs.

Bake potatoes in a 425 F degree oven for about 50 minutes.

Remove from oven. Sprinkle with cheeses. Bake potatoes for another 10 to 15 minutes until lightly browned, cheeses are melted, and potatoes are soft inside. Check with a fork.

NOTE: Ive also made these on the barbecue by adding onion slices between the layers, spices, herbs, and wrapping the potato in foil.

* Exported from MasterCook *

Suzy's Mashed Red Potatoes

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds small red potatoes -- quartered
1/2 cup butter
1/2 cup milk
1/4 cup sour cream
salt and pepper to taste

1. Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 10 minutes. Drain, and place in a large bowl.
2. Combine potatoes with butter, milk, sour cream, salt, and pepper. Mash together until smooth and creamy.

Source:
"www.allrecipes.com"

* Exported from MasterCook *

Stuffed Potatoes

Recipe By :Becky Chatham
Serving Size : 4 Preparation Time :1:45
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large baking potatoes
4 slices bacon -- diced
4 green onions -- sliced
4 ounces cheddar cheese -- grated
1/2 cup sour cream

Bake potatoes at 400F for about 1 hour, or until done. Crisply fry bacon and drain. Cut potatoes in half lengthwise, scoop out potato and combine with other ingredients. Divide mixture evenly among skins; place on baking sheet and bake for 20 minutes at 400F, or until hot.

I like to cook potatoes until almost tender, add some peeled chopped apples and then mash with milk and butter.
This is from one of my German Cookbooks and a real company favorite.

I like this potato recipe, and it is good served with just about anything. I especially like it with eggs, fried, scrambled, omelet, etc.

ROASTED POTATOES WITH ROSEMARY

1 ½ pounds small new potatoes or can slice or dice up larger potatoes
2 tablespoons olive oil and/or butter or a mixture of the two
4 cloves freshly chopped garlic
½ cup finely chopped sweet yellow onion
2 tablespoons finely chopped fresh rosemary
Freshly ground salt and pepper to taste

Pierce potatoes with a fork. Heat the oil/butter in a large skillet over medium heat and add potatoes. Season with salt and pepper. Cover and cook potatoes until almost tender, about 25 minutes. Add the garlic onion and rosemary. Reduce heat to medium low and continue cooking until very tender and brown, about 10 minutes. Instead of cooking this on top of the stove, it can be baked in the oven.

Laurie....
Sending you good vibes and wishes that you will soon be fully employed...Good Luck!

Here are some recipes from my potato repertoire:

Thanks to my DH Wolf for help with the German translation into English of these recipes:

German Potato Salad - Kartoffelsalat
============================

For 4 portions:

1 kilo (2.2 lbs) salad potatoes (potatoes which are firm and suitable for potato salad)
1 clove garlic - cut in half
3 - 4 TBSP vinegar
1/4 liter (1 cup) warm beef stock
1 1/2 teasp salt
1/2 teasp white pepper
1 small onion - finely chopped
3 - 4 teasp oil

1. Cook potatoes whole in their skins. Drain and rinse with cold water. Peel and cut into fine slices.

2. Rub the salad bowl with a peeled half of garlic and put potato slices in bowl.

3. Mix vinegar with beef stock and pour over potatoes. Add salt & pepper and diced onion. Taste and adjust seasoning.

4. Add oil and mix all together. Let stand for an hour for flavours to penetrate.

****************************************

East German Potato Salad - Wendischer Kartoffelsalat
========================================

For 4 portions:

1 kg (2.2 lbs) potatoes
3 TBSP vinegar
3 TBSP goose fat
Salt & pepper
3 TBSP sugar
500 grams apples (just over a lb)
1 large onion
2 sour cucumber pickles
1 bunch chives or green onion

1. Cook potatoes in skins. Drain and peel. Slice and keep warm.

2. Heat vinegar and melt the goose fat in it. Flavour this with salt, pepper and sugar, being careful not to let it boil.

3. Wash and cut apples into quarters, remove seeds, then dice into small cubes.

4. Cut onion and pickled cucumbers into small dice.

5. Mix the apple, onion and cucumber pickle together with the potatoes.

6. Pour the hot vinegar and goose fat over the apple mixture and mix.

7. Cut chives into small rings and sprinkle on top. Serve warm.

This goes well with Königsberger klopse or other meatballs, bratwurst or sausages.
Make sure there is mustard on the table.

*********************************

Berlin Potato Salad - Berliner Kartoffelsalat
================================

For 4 portions

1 kg (2.2 lbs) small, new or salad potatoes
1 onion - finely diced
salt & pepper
1 teasp sugar
2 - 3 TBSP vinegar
1/4 liter (1 cup) strong beef stock
1 TBSP butter
50 grams (about 2 oz) speck (thickly sliced bacon) - finely diced
a few springs flat leaf parsley

1. Cook potatoes in their skins.

2. Put finely diced onion in salad bowl together with salt, pepper, sugar and vinegar.

3. Heat the beef stock and when hot pour it over the onion.

4. Drain potatoes when done and rinse with cold water. Peel and immediately slice them warm into the salad bowl.

5. Mix all carefully so as not to break up the potato slices.

6. Melt butter and fry the speck (bacon). Then pour butter and bacon over the salad in bowl and mix gently.

7. Let stand for a while so flavours penetrate.

8. Shortly before serving, sprinkle with chopped parsley.

This is a good salad for taking out on picnics or outings.

Source:
"Deutsches Kochbuch - Rezepte aus deutschen Esslandschaften"
von essen & trinken. Gruner + Jahr AG & Co. Hamburg.
*************************************

Bavarian Potato Salad - Bayerischer Kartoffelsalat
====================================

Serves 6 - 8

750 grams - 1 kg (1 1/2 - 2 lbs) new potatoes
2 onions finely chopped

Dressing:
=======
1/2 cup (4 fl oz) oil
3 TBSP lemon juice
salt
freshly ground black pepper
1/2 teasp sugar

1. Boil the potatoes, making sure that they are not too soft. Cool them and peel.

2. Cut them into slices and place them in a mixing bowl with the chopped onions.

3. Prepare the dressing by vigorously mixing all the ingredients together.

4. While the potatoes are still warm, pour the dressing over them and mix them gently. Serve at room temperature.
******************************************

OPTIONAL ADDITIONS OF WHICH ONE OR SEVERAL MAY BE USED:
=====================================================
1 TBSP borage, basil, tarragon, parsley, chives
1 - 2 apples, peeled and finely chopped
1 - 2 pickled cucumbers, finely chopped

Source: "German Traditional Cooking"
Tony Schmaeling 1982
********************************************

Preparation time: 10 minutes
Cooking time: around 12 minutes
Serves: 8

2 lbs small new red potatoes, halved or quartered
1 cup mayonnaise
1/4 to 1/3 cup whole grain Dijon mustard
2 TBSP white wine vinegar
1/4 cup snipped fresh chives, plus a bit more for top sprinkles
salt and freshly ground black pepper to taste

1. Gently boil potatoes in lightly salted water until tender,

2. Meanwhile, combine mayonnaise, mustard, vinegar and chives in a salad bowl.

3. When potatoes are cooked, drain them well and put into the salad bowl while still hot.

4. Season with salt and pepper and then toss them into the mayonnaise mixture.

5. Cool to room temperature, cover and refrigerate. Adjust seasoning when ready to serve and transfer to a
more decorative bowl and sprinkle with a few shopped chives.

Source: Victoria Times Colonist

*************************************************

(Potaje de Lentejas y Patatas)

3 cups of presoaked lentils
4 medium potatoes - cut into large dice
2 slices of stale bread
3 cloves garlic
vinegar
salt

Put lentils in large pot, cover with water and begin to boil.

As soon as lentils have begun to cook do the following:

In a frying pan with 1/2 inch of oil brown the garlic and then add the bread and fry until brown. Remove garlic before it's too dark.

Put browned bread and garlic into a mortar and grind to a paste. During the early part of cooking the lentils add the paste from the mortar to the lentils together with the oil that's left in the pan

After about half an hour and before lentils are tender, add the diced or quartered potatoes, salt and finish cooking until all is tender.

Check and correct salt and a dash of vinegar before serving.

Source: A cook friend from Mallorca.
**********************************************

Serves 4 - 6

Ingredients

2 lbs (900 grams) medium potatoes peeled and sliced into 1/4 inch (3mm rounds)
1 1/3 cups (300 ml) cream
2 cloves garlic, peeled and minced
salt & pepper

1) Preheat oven to 400F (375 for convection)

2) Generously grease an 8 x 10 x 2 in (25 x 20 x 5 cm) ovenproof baking dish.
Arrange half the potatoes in the dish, and add salt & pepper.

3) Pour the cream into a jug, add the minced garlic and mix well. Pour half the mixture
over the potatoes.

4) Cover with the rest of the potatoes, add more salt & pepper and the rest of the cream.

5) Cover the dish with greased paper and cook for 30 minutes. Remove the paper and cook for another 50 minutes or until the potatoes are golden and tender.

Source: "The New Cook" by Mary Berry
*****************************************

1/2 lb pork ribs or smoked pork chop
1/2 lb chickpeas
3/4 lb potatoes - quartered or cut in large dice
a piece of frying chorizo, cut into rings
1 large ripe tomato - diced
1 large onion - finely chopped
a bit less than 1/2 lb thick noodles
a bit of paprika and yellow powdered food colouring or saffron
garlic - 2 or 3 cloves

Note: original recipe calls for salt pork ribs which must be soaked overnight to remove salt. I find it much easier to
use a Kassler or other smoked pork chop with bone in. I find the salt pork too salty when I make it.
The chickpeas are also soaked overnight in water with 1 teasp bicarbonate and rinsed well next day.

Rancho Canario started as a humble dish, originally a meal served by the poor. But nowadays it is a popular and tasty dish much appreciated by
tourists and locals alike, when it is well made.

Preparation:

1) If using salt pork ribs, soak them the day before and overnight in several changes of water, the same with the chickpeas if using dried.

2) Next day, put ribs and chickpeas in a large pot, cover with water and put on to boil. Half an hour later add the potatoes.

3) But before adding potatoes make the following 'sofrito': fry together the diced tomato, onion, garlic and chorizo, adding the paprika and saffron or yellow food colouring.
Set aside.

4) Once potatoes have been added and the pot begins to boil again, add the 'sofrito' and stir. When potatoes are nearly done, add the thick noodles and cook for the time noted on the package.

5) Remove from flame, let rest a few minutes and serve.

Some folks like to add cummin, mashed together with the garlic.

Source: "Cinquenta Recetas Fundamentales de la Cocina Canaria"

*********************************************

....my way of doing them.

4 potatoes (more or less according to the size of your dish)- peeled and sliced into 1/2 cm rounds
1 onion - sliced finely into 1/2 rings
white sauce - make about 2 cups of a medium, not-too-thick white sauce - or enough to barely cover prepared casserole
butter
salt & pepper
grated parmesan or cheddar cheese

1) Preheat oven to 155 C (300 F). Slice potatoes and arrange 1/3 of them in bottom of a buttered casserole dish.

2) Slice onions and arrange 1/3 of them on top of potatoes, dot with a little butter and a little pepper.

3) Continue steps 1 and 2 until casserole is 3/4 full, Finishing with a layer of onions on top.

4) Make white sauce - not too thick and pour over casserole until barely reaching top of potato-onion mixture. Pepper and a bit of salt. Sprinkle with grated cheese. For a stronger onion flavour I sometimes add 1 or 2 TBS Knorr dry onion soup mix to the white sauce when I begin to make it.

5) Put in oven about 1 hour or until potatoes are soft when tested with knife and top is golden.

******************************************

Ingredients for 4 servings:

3 medium potatoes
3 large eggs
1 onion
salt 1/2 teasp & pepper to taste
olive oil
Italian parsley, chopped (optional)

I use a 7-inch non-stick pan as it's easy to fill, making a nice high and rounded tortilla which is easy to flip over.

1. Slice potatoes lengthwise once, then slice both pieces thinly into half moons. Chop onions into 1/4 rings.

2. Coat the bottom of the pan with oil and when hot add potatoes. Keep turning so they do not burn or go brown.
When golden, remove from pan and set aside in large bowl.

NOTE: Some folks prefer to gently boil or steam the potatoes for 5 - 10 minutes rather than fry them. I've seen it done both ways and I also like to do this.

3. Put chopped onion in pan, if necessary add a little more oil and sauté until soft, without being dark brown. Remove from pan and add to potatoes in bowl.

4. Beat the eggs in a small bowl, add salt & pepper and chopped parsley, and pour over potato & onion mixture in bowl. Turn gently to coat all.

5. Add 2 TBS oil to pan and when hot, pour in the egg, potato and onion mixture. Run the edge of a sharp knife or spatula around the rim of the pan while the egg is
setting to loosen the edges. I also poke it several times in the middle to let some of the runny egg seep down to the pan. Don't let it get too dark or burn.

6. When the edges are set and the middle is still half runny hold a plate over the top and flip pan and all over on to the plate and gently slide it back into the pan.
Don't overcook as the centre should still be juicy.

7. Let cook a minute or two more on that side, then slide it out onto a plate.

8. Cut into wedges as a luncheon dish, or into small squares with toothpicks to be served on a buffet or as a tapa. Or keep it whole to take on a picnic.

The edges should be fat and firmly rounded. If you've never tried making one before, start with a small non-stick pan and when you're an expert move up to a larger pan. A small 7 inch pan will make a nice luncheon omelette for two.
*********************************************

SharonCb

Here's a great "all in one" meal that my family has loved for years, just add a simple salad or veggie and you're good to go.

Taco-Beef Stuffed Spuds

1/4 cup butter
1# ground beef
6 large potatoes
1 tablespoon milk
1 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
prepared taco seasoning Mix (or make your own)
shredded cheddar cheese

Bake potatoes till done. Saute beef; add taco seasoning as directed on package. Cut baked potatoes in half lengthwise. Scoop out potato filling. In large bowl, mash the potatoes with the butter and milk. Add meat mixture; mix well. Fill potato shells; top with cheese.

Bake at 400 degrees - 15 minuites or until heated.

Barb

Made this last weekend, and it was fabulous!
I bought the premade gnocchi, cause I was in a hurry, at Publix, found in the pasta isle, and it was almost as good as homemade. Everyone had seconds!
---------------------------------
Sandra Lee's Gnocchi gargonzola chicken **This is my changed rendition

1 pound potato gnocchi
1 pkg Knorr's three cheese sauce mix
2 cups milk
3 garlic cloves jarred crushed not minced
6 ounces Gorgonzola crumbles
1 store-bought roasted chicken (approximately 2 pounds), shredded
2 tablespoons chopped fresh parsley leaves

To a large pot of boiling salted water, add gnocchi and cook for 3 to 4 minutes or until they float to the surface. Drain and return to pot; cover to keep warm.
In a medium saucepan, over medium-high heat, whisk together white sauce mix and milk. Bring to a boil stirring constantly. Reduce heat to simmer and add minced garlic and Gorgonzola crumbles. Continue to simmer, stirring occasionally for 2 to 3 minutes as sauce thickens; remove from heat.

Add shredded chicken to gnocchi. Pour sauce over warm gnocchi and chicken, and toss to combine. Serve warm and garnish with chopped fresh parsley.

the texture on this is very lush and they were just delicious--thanx again, nancy!

Asiago, Potato, and Bacon Gratin wizardnm
1 1/2 pounds peeled Yukon gold potatoes, cut into 1/4-inch-thick slices
1 teaspoon salt, divided
Cooking spray
2 tablespoons minced shallots
1/4 cup all-purpose flour
2 cups 1% low-fat milk, divided
3/4 cup (3 ounces) grated Asiago cheese
1/4 cup chopped fresh chives
1/4 teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled
1/4 cup (1 ounce) grated fresh Parmesan cheese
Preheat oven to 350°.
Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 5 minutes or until potatoes are almost tender. Drain. Sprinkle potatoes evenly with 1/4 teaspoon salt; set aside and keep warm.
Heat a medium saucepan coated with cooking spray over medium heat. Add shallots; cook 2 minutes or until tender, stirring frequently. Lightly spoon flour into a dry measuring cup; level with a knife. Sprinkle flour over shallots. Gradually add 1/2 cup milk, stirring with a whisk until well blended. Gradually add remaining 1 1/2 cups milk, stirring with a whisk. Cook over medium heat 9 minutes or until thick, stirring frequently. Remove from heat; stir in 3/4 teaspoon salt, Asiago, chives, pepper, and bacon.
Arrange half of potato slices in an 8-inch square baking dish coated with cooking spray. Pour half of cheese sauce over potato slices. Top with remaining potato slices and cheese sauce; sprinkle with Parmesan. Bake at 350° for 35 minutes or until cheese is bubbly and lightly browned.
Nancy

and i haven't tried these yet--lucy just posted them yesterday, but it sounds really good to me!

Cracked Potatoes
Recipe courtesy Amy Finley
See this recipe on air Sunday Oct. 14 at 1:00 PM ET/PT.

12 small-medium Yukon potatoes
1/2 cup olive oil
2 sprigs fresh thyme, plus 1/2 tablespoon chopped fresh thyme leaves
Coarse salt and freshly cracked black pepper
1 clove garlic, sliced
Special Equipment: a rolling pin or heavy pan

Using the rolling pin or a heavy pan, gently smack the potatoes, 1 potato at a time, until the skin begins to split, exposing the interior of the raw potato.
Over low heat, add the olive oil to a medium-sized heavy-bottomed saucepan, then add the potatoes and thyme sprigs and season generously with salt and pepper. Place the lid on the pan and allow to cook, undisturbed, shaking the pan every 5 minutes or so, until the bottoms of the potatoes are browned, about 10 to 12 minutes. (Check occasionally to make sure the potatoes aren't browning too quickly and adjust heat accordingly.) Turn the potatoes to their second side, replace the lid, and continue cooking undisturbed a further 5 to 8 minutes.

Remove the lid and cook a further 2 to 3 minutes, for the condensation to evaporate.

Remove the thyme sprigs and add the sliced garlic and chopped fresh thyme and cook until the garlic is caramelized and chewy, about 2 minutes. Serve hot.

Cheddar Cheese Potatoes with Sour Cream

6 medium baking potatoes
2-1/2 cups grated sharp cheddar cheese
1/4 cup (1/2 stick) butter
1 cup sour cream, room temperature
1/3 cup minced onion
Salt and freshly ground pepper
Paprika

Boil potatoes until tender. Drain. Cool slightly; peel. Shred into bowl. Preheat oven to 350. Butter 8" square baking dish.
Cook 2 cups cheese and butter in heavy small saucepan over low heat until almost melted, stirring constantly, about 1 minute. Remove from heat. Stir in sour cream and onion. Season with salt and pepper.
Fold into potatoes. Pour into prepared dish. Top with remaining 1/2 cup cheese; sprinkle with paprika. Bake until bubbly, about 30 minutes. 6 servings.
Source: Bon Appetit

Hand Cut French Fries with Spicy Ketchup

Use direct/medium heat on grill
1/4 cup ketchup
1/2 tsp chile sauce
1/2 tsp balsamic vinegar
2 russet potatoes, about 8 oz each
1 T olive oil
1 T minced garlic
1/2 tsp kosher salt
1/2 tsp freshly ground pepper

In a small bowl mix together the ketchup, chile sauce and balsamic vinegar. Set aside

Scrub the potatoes under cold running water and dry thoroughly but do not peel. cut lengthwise into 1/2" thick slices, then cut the slices into 1/4" thick wedges. Place the wedges in a medium bowl. Toss with the olive oil, garlic, salt and pepper.

Place the wedges on the grill, being careful not to let them drop through the openings. Cook directly over medium heat until golden brown, turning once, about 10 minutes. For extra crispy fries, open the grill and cook for an additional 1-2 minutes, turning once.

Serve warm with the ketchup. Makes 4 servings.
source:Weber's The Art of the Grill

I make them a little differently as I slice potatoes maybe 1/4-1/8". Roll in light olive oil, garlic powder and salt & pepper. Grill until browned. My ketchup mixture is about 1/2 cup ketchup, 1/2 cup chile sauce and I drizzle a bit of balsamic vinegar.

Here are a few of my favorites.

Hot Dill Potato Salad

1T butter
1T flour
1/2tsp salt
1/2tsp dry dill weed
1c milk
1/2c mayonnaise
2T minced onion
4c potatoes, cooked, peeled & diced

Melt butter, add flour and seasonings. Whisk in milk slowly, until mixture thickens. Add mayonnaise and onion, mix well. Fold in potatoes, place in casserole. Sprinkle with paprika, bake 30 minutes at 350F

Andouille and White Cheddar Over\-Stuffed Baked Potatoes Recipe courtesy Emeril Lagasse, 2000 8 large baking potatoes, like Russets Drizzle olive oil Salt Freshly ground black pepper 3 tablespoons olive oil 2 cups thinly sliced onions 1/2 pound andouille sausage, ground 8 tablespoons butter 1 to 1 1/2 cups cream fraiche 1/2 pound white cheddar, grated 1/4 cup chopped chives 1/4 cup chopped parsley Preheat the oven to 400 degrees F. Season the potatoes with olive oil, salt and pepper. Place on a baking sheet and bake until tender, about 1 hour. Remove from the oven and cool. In a saute pan, over medium heat, add 2 tablespoons of olive oil. When the oil is hot, add the onions. Season with salt and pepper. Cook until caramelized, about 8 minutes. Remove from the heat and cool. Meanwhile, in a saute pan, over medium heat, add the 1 tablespoon of oil. When the oil is hot, brown the sausage, about 6 minutes. Using a slotted spoon, remove the sausage and drain on paper towels. Set aside. Using a sharp knife, remove the top 1/4 of each potato. Using a spoon, remove the flesh from each potato, leaving about 1/4\-inch border on each potato. Set the hollowed potato shells, aside. In a mixing bowl, combine the potato flesh, butter, and cream fraiche. Season with salt and pepper. Using a hand masher, mash until smooth. Add half of the cheese, onions, sausage, chives, and parsley. Season with salt and pepper. Mix well. Fill each hollow potato with the potato/sausage mixture. Top each potato with the remaining cheese. Place on a baking sheet and bake until the potatoes are warm and the cheese melts. Remove from the oven and serve.

Potatoes Savoyarde

1T unsalted butter, melted plus
3T unsalted butter cut into small pieces
3 cloves garlic, minced
2T finely chopped fresh parsley
1-1/2c shredded gruyere cheese
1/4tsp freshly ground pepper
2-1/2lb potatoes, unpeeled and sliced
1-1/2c chicken stock

Preheat oven to 375F. Brush 2qt. baking dish with melted butter. In small bowl stir together garlic, parsley, cheese and pepper. Layer 1/3 of the potatoes in prepared dish and sprinkle 1/3 of the garlic/cheese mixture over the top. Dot with 1T of the butter pieces. Repeat the layers once, and finish with the remaining potatoes. Pour the stock and then the remaining garlic/cheese mixture, dot with remaining butter pieces. Cover dish with foil buttered on one side. Bake 30 minutes, remove foil and continue baking until potatoes are tender and top is brown and crusty, about 30-40 minutes longer. Serves 6

(from Williams Sonoma)

Wild Rice Potato Rosti 1/2c wild rice, cooked 2lb potatoes, cooked and peeled 3T walnut oil 1tsp yellow mustard seeds 1 onion coarsely grated and drained 2T fresh thyme Salt & pepper Coarsely grate cooked potatoes into large bowl. Add cooked rice. Heat 2T oil in large non\-stick frying pan. Add mustard seeds, when seeds begin to "pop" add onion, cook gently for 5 minutes or until soft. Add onions to potatoes & rice, add thyme and mix thoroughly. Season with salt & pepper. Heat remaining oil in pan. Add potato mixture, press down well and cook for about 10 minutes or until golden on bottom. Cove pan with plate and flip over, slide rosti back into frying pan and cook other side 10 minutes more, or until golden. Cut in wedges and serve. Linda

Saw these made on the foodtv yesterday, I'm diffidently gonna try these.

Lucy

Snowball Potatoes
4 medium russet potatoes, peeled
1 tablespoon salt
2 ounces Oaxaca or any other soft white cheese, cubed
1 cup seasoned bread crumbs
Salt and pepper

Preheat oven to 375 degrees F.

Put potatoes in a large pot and fill with water until potatoes are just covered. Add the 1 tablespoon salt. Bring to a boil and cook until potatoes are very soft, about 40 minutes.

Press potatoes through a potato ricer or pulse in a bowl with an immersion hand blender until they are mashed. Let sit for a few minutes until just cool enough to handle.

Cut the white cheese in 1/2-inch cubes.

Prepare a baking sheet with foil wrap and coat with vegetable spray or rub with oil.

Put bread crumbs in a small bowl.

While mashed potatoes are still warm, form into 2-inch balls and insert 1 cheese cube in center, then roll into bread crumbs and place on cookie sheet. Wash hands and dry after every third ball so the potatoes will form evenly and not stick to the bread crumbs in your hand. Quantity should make about 10 balls.

Bake for 20 to 25 minutes, serve immediately.

I just bought a big bag of Yukon golds this weekend, but I probably won't get around to making anything until next weekend at the earliest. I have one russet I'm saving for asparagus soup this week. Unfortunately, canning seems to be taking up all my energy these days!

Potato Pie
Yield: 8
INGREDIENTS:
Potato Pie
4 x Russet potatoes, sliced thin approx 1/16 inch
1/2 cup whip cream
salt and pepper to taste
3 x cloves garlic, chopped fine
1 tbsp olive oil
2 cups button mushrooms, sliced
1/4 cup red wine
1/2 cup fresh basil, roughly chopped
1/2 cup fresh oregano, roughly chopped
1 cup oka cheese, grated

DIRECTIONS:
Potato Pie
1. Preheat over to 350º F.
2. Take sliced potatoes and place in a bowl with whipping cream. Season with salt and pepper and mix until all potatoes are lightly coated with cream.
3. In a large sauté pan set over medium high heat, add the oil. Allow oil to heat for 1 minute. Add the garlic and sauté for 30 seconds. Add mushrooms and sauté until 3/4 of liquid dispels. Add red wine and reduce until a 1/3 of the liquid remains, remove from heat. Add a little salt and pepper and toss in fresh basil and oregano. Reserve. In a medium bowl mix together cheese and fresh herbs until combined.
4. Take a cake pan approximately 8 by 9 inches and line with parchment paper. Layer the bottom of the pan with potatoes. Place 1/4 of cheese mixture on top of potatoes and then layer on top 1/2 of the mushroom mixture. Continue this process finishing with a layer of potatoes and a sprinkle of cheese on top.
5. Bake for about 1 hour or until potatoes are cooked through (test by inserting a knife into the center, should go through smoothly). Remove from oven and allow to cool for 10 minutes before slicing.