7-8 medium potatoes, boiled, peeled and diced (red potatoes are best, don't overcook!)
Mix all together and add potatoes to:
1 pt. sour cream
2 cans cream of chicken soup
1 1/2 cup cheese, grated
1/2 cup margarine, melted
Topping:
1/3 cup cornflake crumbs
2 Tbsp. melted butter
mix and sprinkle on top of potatoes.
Bake at 350 for 45 minutes.
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Scalloped Potatoes
5-6 white potatoes
1 can cream of chicken soup
1 1/2 cup sharp cheddar
garlic salt and pepper
1/4 cup melted butter
1 pt. sour cream
1/2 c. chopped green onion
Cook (boil) and then quarter potatoes, peel and cut up. Mix together remaining ingredients and put in casserole dish. Bake at 350 for 45 minutes to 1 hour.
1 can cream of chicken soup
1 1/2 cup sharp cheddar
garlic salt and pepper
1/4 cup melted butter
1 pt. sour cream
1/2 c. chopped green onion
Cook (boil) and then quarter potatoes, peel and cut up. Mix together remaining ingredients and put in casserole dish. Bake at 350 for 45 minutes to 1 hour.
Twice Baked Potatoes
Start with baked potatoes, cut them all in half, then scoop out the insides leaving about 1/4 inch attatched to the peel. Set the skins on a cookie sheet until ready to refill.
Take potato guts and mash and season them as in mashed potatoes adding sour cream and grated cheddar cheese, some chives and garlic powder add zip. Variation, mix the guts with all the fixin's for Christmas Potatoes (Yum!) To make them lower in fat you can leave out some or all of the milk, butter, sour cream, and cheese and use chicken broth (but they won't taste nearly as good as mine.) Crumbled bacon would be good here. Don't forget to season with salt and pepper until they taste fabulous.
When your filling is to your liking, scoop back into potato-skin shell, sprinkle with grated cheese and bits of bacon. Freeze on a cookie sheet overnight and transfer to Gallon Freezer bags or bake immediately at 350 degrees farenheit until filling is warmed and cheese is melted.
Take potato guts and mash and season them as in mashed potatoes adding sour cream and grated cheddar cheese, some chives and garlic powder add zip. Variation, mix the guts with all the fixin's for Christmas Potatoes (Yum!) To make them lower in fat you can leave out some or all of the milk, butter, sour cream, and cheese and use chicken broth (but they won't taste nearly as good as mine.) Crumbled bacon would be good here. Don't forget to season with salt and pepper until they taste fabulous.
When your filling is to your liking, scoop back into potato-skin shell, sprinkle with grated cheese and bits of bacon. Freeze on a cookie sheet overnight and transfer to Gallon Freezer bags or bake immediately at 350 degrees farenheit until filling is warmed and cheese is melted.
Saturday, December 29, 2007
Christmas Potatoes or Funeral Potatoes (as needed)
Large bag frozen hash browns or potatoes O'brien
1 onion minced and sauteed in butter
1 carton sour cream
1 can Cream of Chicken Soup
2 cups grated Cheddar cheese
1 cube margarine or butter
Sautee onions in large pan with butter, add sour cream, and soup. Heat and pour, (into 9 x 13 pan that has been sprayed with Pam) over hash browns, toss with cheese. Cover and Bake for 1 to 1 1/2 hours at 350 degrees. Uncover, and top with more cheese and bake another 10 minutes. Fabulous with ham.
1 onion minced and sauteed in butter
1 carton sour cream
1 can Cream of Chicken Soup
2 cups grated Cheddar cheese
1 cube margarine or butter
Sautee onions in large pan with butter, add sour cream, and soup. Heat and pour, (into 9 x 13 pan that has been sprayed with Pam) over hash browns, toss with cheese. Cover and Bake for 1 to 1 1/2 hours at 350 degrees. Uncover, and top with more cheese and bake another 10 minutes. Fabulous with ham.
