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POTATO RECIPES

bullet Au Gratin Hash Browns (with Cream of Chicken Soup) - Tara's recipe
bulletBreakfast Delight (with hash browns)
bullet Champagne Mustard Mashed Potatoes
bulletDella's Mashed Potato Bake
bulletEasy Scalloped Potatoes (with Cream of Chicken Soup)
bulletFrench Fried Potato Salad
bulletHalpin's Patio Potatoes - Steve & Della's recipe
bulletPotato Salad Remoulade
bulletTwice Baked Potatoes

 

AU GRATIN HASH BROWNS

 by Tara Halpin
32 oz. Bag Frozen  Hash Brown Potato
2 Cups Sour Cream
1 Can Cream of Chicken Soup
1 Stick Butter
1 Cup Chopped Onion
2 Cups Grated Cheddar Cheese		 Thaw potatoes.  Place in 9x12" casserole.  Melt butter and pour over potatoes.

Mix remaining ingredients in bowl and pour over potatoes.  

Bake at 350 for 1 hour.
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BREAKFAST DELIGHT

 Serves 8
1 - 8 oz tube refrigerated crescent roll dough
2 cups cooked, diced ham
5 eggs
1/2 cup milk
dash Salt & Pepper
2 cups frozen hash brown potatoes, thawed
1 1/2 cup (6 oz) shredded cheddar / jack cheeses		 Unroll and arrange crescent roll dough on bottom of 13x9 inch pan.  Press to close perforations.

Heat oven to 375 (350 for glass), rack in middle of oven.

Placed chopped ham on top of dough.

In mixing bowl, beat eggs with milk, salt & pepper.  Set aside.

Layer hash browns over ham.
Pour egg mixture over hash browns.
Top with cheese.

Bake at 375 for 30 minutes.
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Della's Mashed Potato Bake

  
5 lbs. Idaho Baking Potatoes
16 oz. Green Onion Sour Cream Dip
6 oz. Cream Cheese (softened)
1/2 Cup Butter, melted
2-4 Tablespoons Milk (optional)		 Peel and cube potatoes.  Cook in boiling water to cover for 15 minutes or until tender.  Drain; return to burner to dry potatoes.

Transfer to large mixing bowl and mash, using a hand potato masher.  Add dip, cream cheese, butter, milk.  Continue mashing by hand until smooth.

Spoon mixture into baking dish.  Cover and refrigerate, if desired.

Bake for 30 minutes at 350.
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Easy Scalloped Potatoes

  
2 lb Frozen Hash Brown Potatoes
8 oz Jar Cheez Whiz
1 Can Cream of Chicken Soup
16 oz Sour Cream

Bread Crumbs
1/2 Stick Margarine

 Mix ingredients and put in baking dish. 

Top with bread crumbs and dot with 1/2 stick butter.

Bake at 350F for 30 minutes.
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Halpin's Patio Potatoes

 by Steve & Della
1-2 Red Potatoes per person
Sweet Green Bell Pepper (diced)
Sliced Onions (in rings)
Margarine
Parsley Flakes
Salt & Pepper to flavor

Serve with Sour Cream.

 

Perfect for patio party!

 Scrub and dice potatoes.

Cut foil pieces (approx. 12")

Place diced potatoes, onions, peppers in each foil piece.  Dot with butter.  Sprinkle each with Parsley, Salt and Pepper.  Wrap foil tightly.

Bake on grill (or oven) for approx. 45 minutes or until done.

Serve, topped with Sour Cream.
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Potato Salad Remoulade

  
2 Pounds Red New Potatoes
3/4 Cup Mayonnaise
3 Tablespoons Dijon Mustard
2 Tablespoons Fresh Lemon Juice
1 Teaspoon Tabasco Sauce
2 Tablespoons Sugar
1/2 Teaspoon Salt
1/4 Teaspoon Pepper, course
3 Medium Scallions, chopped (1/2 cup)
1 Stalk Celery, finely chopped
2 Tablespoons Fresh Parsley, chopped		 Place potatoes in medium-size saucepan; cover with water.  Bring to boiling.  Reduce heat; simmer 20-25 minutes or until knife-tender.  Do not overcook.  Drain; cool completely.  Leave skins on.  Cut into 3/4 inch dice.

Combine mayonnaise, mustard, lemon juice, Tabasco, sugar, salt and pepper in large bowl.  Add potatoes, scallions, celery and parsley.

Cover; refrigerate at least 1 hour or overnight.
Nutrient Value Per Serving:
237 calories, 17 g fat (2 saturated); 4 g protein, 18 g carbohydrate, 2 g fiber; 408 mg sodium, 12 mg cholesterol.		  

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TWICE BAKED POTATOES

4 large Idaho potatoes, scrubbed and dried
2 to 4 tablespoons unsalted butter
1/3 cup sour cream
1 scallion, finely chopped
Freshly grated nutmeg, optional
1/2 cup shredded sharp cheddar
Kosher salt and freshly ground black pepper		 Preheat the oven to 400 degrees F.

Scrub the potatoes well and rinse under cool running water. Pat dry with paper towels and prick the potatoes in several places with a fork. Place the potatoes in the oven and bake for 1 hour to 1 hour and 15 minutes, or until tender. Remove from the oven and set aside on a wire rack until cool enough to handle.

Carefully scoop out most of the potato into a bowl (melon baller is nice). Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.

Set the potatoes on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.

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