Potato Salad

I haven't made potato salad in years. This will make for a wonderful side to our Memorial Day picnic!

Mix and chill:

8 Russett potatoes, diced small and boiled for 15 minutes
5 green onions, chopped
2 heaping Tablespoons dill relish (or chop pickles)
1, 1/2 cup mayo
4 T mustard
4 hard boiled eggs, chopped
1 tsp salt
1/2 tsp pepper
1/2 tsp paprika
dill (to taste)

Twice Baked Potatoes

I got a new serving platter and wanted to try something pretty on it. I also have a few potatoes left in our cold room. Twice baked potatoes it is!


Bake 5-6 potatoes.

Everyone does this differently.  I like to poke the potato with a fork and bake at 400 for an hour.

While the potatoes are cooking mix:

1 cup sour cream
4 T butter
1/2 tsp salt
1/2 tsp pepper
1 cup cheese
8 green onion, chopped

Then remove potatoes and slice in half. Scoop out the insides, leaving about 1/4 inch around the peel to keep its shape.

Mix the potato insides with the sour cream mixture. Add:

1/2 cup milk

Top with:

cooked bacon bits

Spoon the filling back into the potatoes and place on a baking sheet. Place baking sheet back into oven for 10-15 minutes.

note: I like to cook my bacon in the oven. 400 degrees for 15 minutes

Baked Potato Soup

Here is another use for those potatoes you find in your refrigerator! I got this fabulous recipe from my cousin, Kyersten.

In a soup pot make a roux using:


2/3 cup butter
2/3 cup flour
7 cups milk

Once the milk is thick add:

4 large baked potatoes, cubed
4 green onions, sliced

Keep cooking the soup and stirring constantly until thick and hot. Then add:


12 bacon strips, cooked and cut up
1 cup sour cream
1, 1/4 cup shredded cheddar cheese
3/4 tsp salt
1/2 tsp pepper

Cook bacon at 425 for 8 minutes on a foil lined sheet for a no mess stove top.

Crash Hot Potatoes

My friend Erin posted a recipe on baking a boiled potatoes that looked really yummy! Click here for the original recipe. I had some left over baked potatoes in the fridge. (Am I the only one who wonders what to do with those?) I decided to try her recipe using my cold day old potatoes. I didn't have olive oil or kosher salt, so I just used what I had on hand. They turned out really really yummy!

On a baking sheet spread olive oil. I used vegetable oil.

Lay your potatoes (I like new potatoes. They are buttery and creamy!) on the sheet and then lightly smash with a potato masher.

Sprinkle the potatoes with salt and pepper.

Drizzle olive oil (I used really soft butter) over the potatoes to create the crunchy tops.

Bake at 450 for 20 minutes!

Baked French Fries

I have fallen in love with the potato all over again...so have my kids.

8 potatoes, cut into fries. Don't peel. I used red potatoes, but you could use russet

In a small bowl mix:

4 T olive oil
2 tsp salt
2 tsp chili powder
1 tsp cumin
1/8 tsp pepper

Pour the flavored oil over the potatoes and mix well. I use a large gallon ziploc bag. Lay potato slices in a single layer on greased cookie sheet.

Bake uncovered at 450 for 30 minutes.

Dip in your favorite dipping sauce.

Baked Potato Chips

I wish I would have had this recipe when I was pregnant with Jewels. I craved potatoes constantly and would stand over the stove cooking them for 40 minutes. It never occured to me to just slice the potato and throw them in the oven. These potato chips are crunchy on the outside skin and soft in the middle. I absolutely love them!  My kids can't get enough. I served these with flower-shaped peanut butter and jelly sandwiches. ...and yes I labeled this post "vegie".

Clean 3 russet potatoes and slice 1/4 inch thick. I used a crinkle cutter, but you could use a knife.

In a plastic bag (or just mix in a bowl) dump:

3 T melted butter
1/4 tsp salt

Toss the sliced potatoes in the butter salt mixture.

Lay the potato slices in a single layer on a cookie sheet (I line mine with tin foil...does anyone call it "tin" anymore?)

Bake uncovered at 450 for 20-25 minutes

20 minute Creamy Potato Soup

This is a quick fix for dinner!

Bring to a boil:

4 cups chicken broth

While this is coming to a boil cut your vegies:

4 potatoes (don't have to peel if you don't want to)
1 large carrot (don't have to peel if you don't want to)
1 celery stick
1/2 onion

Throw your vegies into the boiling broth. Lower the heat to a rapid simmer.

Add:

1 tsp seasoned salt (SeasonAll)

Stir occasionally. Simmer for 15 minutes

Add:

1 cup heavy cream

Simmer 5 more minutes, stirring frequently