Potatoes--fried--baked--mashed--ect.--

[reinhard1]

Let's post some great stuff with potato's. also sweet potatoes. i'll start off with what i'm having tommorow with some strip steaks.

Overstuffed Twice-Baked Potatoes

5 large baking potatoes [about 1 pound each or close]

1 tbls olive oil

1 3/4 tsp salt

1/2 tsp freshly ground white pepper

4 oz bacon, chopped [i use a little more ]

2 cups shredded sharp cheddar cheese [8oz]

1 cup sour cream

4 tbls unsalted butter, at room temp

2 tbls minced chives

preheat the oven to 400 deg. line a lage baking sheet with aluminum foil. rub the potatoes with the olive oil and season with 1/2 tsp of the salt and 1/8 tsp of the pepper. put the potatoes on the baking sheet and bake until fork tender. 1 hour to 1 hour and 10 minutes. let the potatoes sit until cool enough to handle.

cook the bacon in a medium skillet over moderate heat, stirring occasionally, until crisp and the fat is rendered, 5 to 6 minutes. i wait till they get crispy brown. drain on paper towels.

peel 1 potato completely, discarding the skin [i eat it, noway i throw away potato skin]. place the pulp in a large bowl. cut the top quarter from each of the remaining 4 potatoes and using a spoon, scoop the pulp from the potatoes into the bowl, leaving a 1/4 inch layer of pulp on the skin. return the potato shells to the baking sheet.

using a handheld masher, mash the potato pulp until smooth. add 1 cup of the cheese, the sour cream, butter, bacon, chives, and the remaining 1 1/4 tsp of salt and 1/4 tsp plus 1/8 tsp of pepper and mash until smooth. spoon the potato mixture back into the potato shells, top with the remaining cheese and bake until hot and the cheese is melted, about 15 minutes. serve hot. good luck.

[Leaky]

Yum! Always looking for different ways to do Spuds. Looks great!

[deerminator]

That sounds absolutely wonderful. One of my favorite, easy summer side dishes is just to cut up red potatoes into fours or manageable sizes, mix up with some cut up onions and red peppers. Toss everything with some olive oil, salt and pepper, and parmesan cheese and then either bake in the oven spread out on a pan (tossing half way through cooking time) or the same method on the grill.

[pushbutton]

For dishes like hashbrowns, home fries, skillets, ect......a great little tip is to "parboil" them first. Boil them up skin on till almost done, rinse, let dry in a colander, and put in the fridge. Then whenever you get a hankering, just pull some out. If you have ever cooked spuds raw for these things and it did not turn out as expected....this is the ticket!

[reinhard1]

that is a great tip!!! so follow your directions and then if i want to make home fries for example, i then put them in hot oil? good luck.

[Bobby Bass]

My two favorite things to do with potatoes is

Just plain old fashion baked spuds. I like to take a spud and cut it open long ways, insert some sweet onions and several big pats of butter. Roll in tin foil and bake in the over or on a grill or set in fire coals.

With a big cast iron fry pan thin slice your potatoes and add diced onions and any meat you have on hand. A meal in one pan and you can use ham. sausage, steak, pork. Cook with the lid off for crispy spuds turning often or cook with the lid on for softer tatters.

Is there a food that can be cooked in so many ways? Fried, baked, boiled, stuffed, mashed, grilled.

[Moose]

Love hash brown with steak or chops on the grill. Start the charcoal chimney. Peel the potatoes 1 1/2 per person. Heat small amount of oil in pan. Use salad shooter to shed the potatoes. Add a little sugar, Cajun Seasoning and cover. Reduce heat to 1/2. Charcoal chimney should be ready now so start the meat and set the timer for 7 minutes. When timer goes off turn the meat and come in and re set the timer for 7 minutes. Add a small amount of oil to the top of the hash browns. Flip the hash browns and sprinkle a small amount of seasoning salt on them then cover them again. When timer goes off check the temp on the meat and remove when it hits the proper temp. Shut the heat off on the hash browns and let them sit if necessary.

[fowldreams]

2 cans sliced potatoes

1 pouch onion soup mix

2 garlic cloves

1 red bell pepper

1 green bell pepper

pepper to taste

Drain spuds and fine chop other ingredients. combine in baking dish cover and bake at 400 for 35 min . Enjoy

[pushbutton]

that is a great tip!!! so follow your directions and then if i want to make home fries for example, i then put them in hot oil? good luck.

If you were thinking for the pan, then yes. If deep frying would probably just double fry..... same principle. For the first fry have the temp a little lower for 5 minuteish, set aside, and cool. Then turn up the heat and cook till golden brown. For what ever reason, the inside of the potato ends up being cooked, moist, and non greasy, while the the outside will crisp up nicely and not get overdone. Going to have to make some taters tonight....

[pushbutton]

So here they are.....well......were. From my parboiled stash that always sits in the fridge, did a little slicing and dicing, added some kraut, smoked corned beef, provolone, and topped it off with a cheeseburger

[reinhard1]

i get the par boil tip now. i have used left over potatoes and fried them with eggs. i have said in other threads when i was talking about "real dumplings", that they are great the next day when they stiffen up a bit in the fridge overnight and fried the next day in bacon grease. unbelievable. we have some great ideas so far and your plate sure is a full meal. great combo. good luck.

[reinhard1]

Savory Grilled Potatoes

1/4 cup mayonnaise

1 tbls grated parmesan cheese

1 galic clove minced

1/2 tsp minced fresh parsley

1/4 tsp salt

1/4 tsp paprika

1/4 tsp pepper

2 medium baking potatoes, cut into 1/4

1 small onion, sliced and separated into rings

2 tbls butter

in a large bowl, combine the first seven ingredients. add potatoes and onion, toss gently to coat. spoon onto a double thickness of greased heavy duty foil [about 18 in.] covered, over medium heat for 30-35 minutes or until potatoes are tender, turning once. good luck.

[pushbutton]

From that stash in the fridge ......hashbrowns that are done up tender, crisp, and quick....just like in the restaurants....well, minus the butter flavored lard used to cook them

[Leaky]

Nice Pics. Next corned beef I do, I know where some of the leftovers are going to go.

[reinhard1]

just the way i like my eggs also. well today it's the twice baked potatoes and strip steaks. good luck.

[SkunkedAgain]

For hashbrowns, the parboiling works. If you don't have the time but want crispy hashbrowns, you can use several cotton or paper towels to squeeze and drain out the water from the shredded potatoes. It's a little messy but the water makes the hashbrowns soggy, so squeeze it out, fry it in some vegetable oil or crico with seasonings and you've got a good meal.

For garlic mashed potatoes, I mince 5-10 cloves of garlic and saute in butter for 1 minute. Then I add the milk and bring back to medium heat. When I mash the potatoes I add the garlic/butter/milk mixture into the potatoes. Sometimes I'll add some garlic salt but not if I do a bulb of garlic.

Another great addition to any mashed potato meal is 1-2Tbs of cream cheese. It adds the salt and creaminess to a good mashed potato meal.

[reinhard1]

those are some good tips Skunked. well the overstuffed twice baked potatoes were awesome along with the steaks. i added half of the amount of cheese in the mix instead of all on the tops of the tators. realy have to pack the tators well to get all the mashed mix in and a little over the top. then i sprinkled the remaining cheese on top of each tator and back in the oven. next time i'll do them on the grill/smoker indirectly. good luck.

[dewey1]

Anyone ever try 1/2 mashed taters, and 1/2 mashed rutabaga? A little twist to plain ole mashed.

[picksbigwagon]

My Father in Law turned me onto a new way to do potato packets on the grill: wedge out your potato's, toss with olive oil, and depending on the number of potato's/people add one or two packages of dry onion soup mix, toss again to coat, and then seal it up in a foil pouch.

[reinhard1]

those Lipton soup mixes sure come in handy. use the beefy onion soup mix in gravy , but the onion soup mix would be an excelent addition to the idea you give here. definatly have to try this myself. good luck.

[Ebiz]

The onion soup mix idea sounds good, I'll have to try that for sure.

We usually cut up the potatoes into the shape of large french fries, wrap up in foil with butter, onions, seasoning, and sour cream, and grill unti soft.

[GSP4ME]

my potatoes are for camping or on the grill. I take baker sized ones and slice them almost all the way through into about 1/4 inch strips and then put a little butter between each slice an then oninon and what ever seasoning you like, then wrap them in foil and place over the coals or grill. What is great is that you can do each one different and when you unwrap them the just melt in your mouth

[stoneeyes317]

Yep, I've done that too GSP4Me; I think they are called accordian potatoes, and they are very good. the only other addition I can make is to slice potatoes thick (3/4-1"), parboil them, then toss in a bowl, add oil and seasonings, toss to incorporate and then onto the grill 2-4 minutes per side. Pull off and back in the bowl to catch the excess oil and seasonings and serve...

eyes317

[thirdeye]

I like twice baked, garlic mashed, scalloped, campfire (or hobo style) and cubed and oven roasted... but a real twist is a potato pizza. You need to par boil slices until just tender. Then brush down a blind baked pizza crust with garlic butter and olive oil. Add the slices (salt and pepper them, brush with butter), some cheese, maybe some thin onion and bake until hot.

When you serve this bad boy, take some of your favorite baked potato toppings, chives, bacon, green onion, sour cream and add them right before cutting.

[reinhard1]

that would be something to look forward too!!!! i have never done this. so as usual having never done it i will do it. that has so many possibilities. good luck.