Potato Recipes

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: ONION BAKED POTATO : -------------------------------------------------------------------------------- : 1 (6 oz.) washed baking potato : 1 white onion (same diameter : as potato) : garlic salt to taste : pepper to taste : 2 Tbsp. melted butter : Slice potato in 1/2-inch slices. Slice onion in : 1/4-inch slices. Spread butter between potato slices. Put a : slice of onion between each slice of potato and sprinkle with : garlic salt and pepper. Wrap potato in aluminum foil and bake : in conventional oven at 400 degrees for 50 minutes. : -------------------------------------------------------------------------------- : POTLUCK POTATOES : -------------------------------------------------------------------------------- : 6 large potatoes : 2 large onions, thinly sliced : 1 1/2 tsp. seasoned salt : 1/2 tsp. celery salt : 1/4 tsp. garlic powder : 1/4 tsp. pepper : 6 Tbsp. cold butter or : margarine, divided : 3 c. fresh sliced mushrooms, : divided : 6 to 8 slices bacon, cooked : and crumbled : sliced cherry tomatoes : snipped parsley : Tear off 6 lengths of heavy-duty aluminum foil large : enough to permit adequate wrapping around a potato. Cut each : potato almost through crosswise into 1/4-inch slices; place : potato in center of each foil sheet. Insert onion slices : between every other potato slice. Combine seasonings; sprinkle : between every other slice (the spaces not occupied by the : onion). Using 1 tablespoon butter for each potato, cut butter : into paper-thin squares and place in between slices. Top each : potato with 1/2 cup sliced mushrooms. : Bring two foil sides up over potato; fold down loosely : in a series of locked folds allowing for heat circulation and : expansion. Fold short ends up and over again; crimp to seal. : Grill over hot coals 55 to 60 minutes or until tender, or bake : in preheated 375 degrees oven for about 1 hour or until done. Before : serving, open each packet and top generously with crumbled : bacon,tomatoes and parsley. Makes 6 serv- : ings. : -------------------------------------------------------------------------------- : STUFFED POTATO SHELLS : -------------------------------------------------------------------------------- : 1 1/4 c. water : 2 Tbsp. margarine : 1/2 tsp. salt : 1/3 c. milk : 1 1/3 c. mashed potato flakes : 1 egg, slightly beaten : 1 c. green beans : 1/2 c. diced carrots : 1/4 c. diced zucchini : 1 Tbsp. snipped chives : 1/4 tsp. salt : 2 oz. (1/2 c.) shredded : Cheddar cheese--(optional) : Heat oven to 400 degrees. Grease cookie sheet. In medium : saucepan, bring water, margarine and 1/2 teaspoon salt to : rolling boil. Remove from heat. Stir in milk, potato flakes : and egg with fork. Spoon about 1/2 cup potatoes onto prepared : cookie sheet; shape into round or oval shell. Repeat with : remaining potato. Bake at 400 degrees for 15 to 20 minutes or until : set. While potato shells are baking, cook beans, carrots and : zucchini in water until crisp-tender. Drain. Season with : chives and 1/4 teaspoon salt. Spoon into potato shells; top : with cheese. : *** Bake 2 to 3 minutes longer or until cheese melts. : -------------------------------------------------------------------------------- : POTATO TURTLES : (Children Love Them) : -------------------------------------------------------------------------------- : potatoes : wieners : salt : butter : pepper : milk : Peel and core medium potatoes which are a little shorter : than a wiener. Dry thoroughly, then rub with salt, butter and : a little pepper. Split wiener lengthwise and insert in potato, : leaving wiener showing a little on each end of potato (a little : more on one end than the other). Put in baking pan with 1/4 : cup milk for each potato. Cover. Bake slowly until potato is : done and milk absorbed. If not brown, remove cover and brown : lightly under the broiler. : -------------------------------------------------------------------------------- : MICROWAVE TWICE BAKED POTATOES : -------------------------------------------------------------------------------- : 1 large potato, unpeeled : 2 slices bacon : 1 Tbsp. butter : chives : Bake the potato at High power for 5 to 7 minutes. Slice : off the top and scoop out the insides, leaving 1/4-inch from : skin. Mash the insides, adding a tablespoon of butter. Place : the mashed potato back in the potato skin. Then put 2 slices : of bacon between 4 paper towels. Cook on High power for 3 to 4 : minutes. Let cool. Crumble on the potato. Add chives. : Place the potato into the microwave for 1 minute. : Then serve. : ***Grated cheese on top..(optional) : -------------------------------------------------------------------------------- : SWEET POTATO BALLS : -------------------------------------------------------------------------------- : 4 large sweet potatoes : 2/3 c. firmly packed brown : sugar : 1 tsp. grated orange rind : 4 to 6 Tbsp. orange juice : 8 large marshmallows : 2 c. flaked coconut, toasted : Wash sweet potatoes; place in a large pan and cover with : water. Simmer 25 to 30 minutes or until tender. Let cool to : the touch; peel, mash and measure 4 cups potatoes. Stir in : brown sugar, orange rind and orange juice; mix well. Shape 1/2 : cup potato mixture around a marshmallow; roll in coconut. : Place potato balls in 13 x 9 x 2-inch baking dish and bake at : 350 degrees for 15 to 20 minutes. Yields 8 servings. : For a smaller serving, use less potato mixture and 1/2 : marshmallow for each ball. : Note: Potato balls may be frozen unbaked, if desired. : Thaw before baking. : -------------------------------------------------------------------------------- : POTATO FLORADORA : -------------------------------------------------------------------------------- : 6 medium size white potatoes : 6 medium size mushrooms, : chopped : 3 Tbsp. butter, melted : 1 onion, chopped : 1 tsp. chopped parsley : 1 Tbsp. flour : 3 Tbsp. milk : 1 egg, beaten : 2 tsp. salt : 1/4 tsp. pepper : 1/4 tsp. paprika : Select medium round potatoes, rather than long ones. : Wash them well; cut a slice from the top of each. With a tip : of a spoon scoop out as much of the potato as possible without : breaking the skin. Place the potato shells in cold water. : Then brown the onion in hot butter; add parsley, mushrooms, : flour and potato pieces which were scooped out of shells. : Saute all until golden brown, stirring occasionally. Add milk : and cook until mixture begins to thicken. Carefully beat in : the beaten egg and the seasoning. Stir well. Drain the potato : shells from the water and dry. Fill the shells with the : mushrooms mixture. Pile high. Dot with butter. Bake in hot : oven, 450 degrees for 30 minutes, until tender and brown. Serve hot. : -------------------------------------------------------------------------------- : MARBLED MASHED POTATOES : -------------------------------------------------------------------------------- : 1 1/2 lb. medium red potatoes, : halved : 3 large sweet potatoes : 1/4 c. butter : 4 large shallots, minced : 1 c. whipping cream, whipped : 1 c. sour cream : 1/2 tsp. salt : 1/4 tsp. pepper : 1/8 tsp. nutmeg : Topping: : 1/2 c. fresh bread crumbs : 6 Tbsp. melted butter : 1/4 c. minced parsley : Cook potatoes separately in boiling water in large : saucepan for 30 minutes, or until fork tender. Drain; cool : slightly; peel. Push potatoes separately through ricer into : separate bowls. Melt 1/4 cup butter in small skillet, add : shallots. Cook and stir until shallots are tender. Stir half : of the shallot mixture in each potato mixture. Whisk sour : cream into whipped cream. Gently fold half of the cream : mixture into each potato mixture. Season each of the : potato mixtures with half of the spices. Taste and adjust : seasonings. Put some of the sweet potato mixture into 2 quart : casserole; top with half of the white potato mixture. Repeat : layering and swirl potatoes to give marbled effect. : For topping, mix all ingredients. Sprinkle over potato : mixture and bake at 350 degrees for 30 to 35 minutes. : -------------------------------------------------------------------------------- : CAMPERS' QUICK POTATO : -------------------------------------------------------------------------------- : 1 medium potato : 1/4 medium-sized onion : salt and pepper to taste : 2 tsp. butter or margarine : Peel and dice potato and onion. Butter a 6-inch piece : of foil with 1 teaspoon butter. Place potato and onion on : foil. Salt and pepper to taste. Dot the top with 1 teaspoon : butter. Fold foil and seal both ends. Place on grill or in : oven. Cook until done, testing with a fork until potatoes are : tender and turn brown. This takes approximately 15 to 20 : minutes. Open the foil to the most delicious mouth-watering : meal ever. Add your favorite meat and vegetable. Serves 1.

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