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Potato Recipes collection

Baked Pommes Frites (Potato Appetizer Recipe)

Yield: 4 servings
Approximate nutritional analysis per serving: 278 calories, 1 g fat, O mg cholesterol, 154 mg sodium, 6 g protein, 64 g carbohydrates

4 large Potatoes, well scrubbed
Cooking spray
1/4 teaspoon salt

Preheat oven to 450° F.
Cut each potato into eight lengthwise wedges. Place potatoes in an ungreased baking pan. Spray potatoes evenly with cooking spray.
Bake 20 minutes. Remove potatoes from the oven, turn them over using a spatula, and return the potatoes to the oven to bake an additional 10 minutes, or until golden brown. Season with salt and serve hot. Suggested Dipping Sauces: Roasted Garlic Green Olive Dill Lemon Sundried Tomato

Baked Tomatoes Stuffed with Cheesy Potatoes

Yield: 6 Servings
Approximate nutritional analysis per serving: 305 calories, 12 grams fat, 25 mg. cholesterol, 558 mg. sodium, 10 grams protein, 30 grams carbobydrate.

6 large, firm, unpeeled tomatoes
3 cups mashed Idaho Potatoes (using fresh potatoes or instant potato flakes prepared according to package directions)
1/4 cup fresh, chopped chives
1/2 teaspoon dried thyme
1 - 2 teaspoons pepper
1 1/4 cup shredded cheddar cheese, divided
1/4 cup dry bread crumbs
3 teaspoons paprika
Salt to taste

Preheat oven to 350°F.
Using a paring knife, remove the stem end of each tomato. Using a grapefruit spoon, small melon baller or a teaspoon, carefully hollow out each tomato, removing seeds and juice. Sprinkle the inside of each tomato with a little salt and place the tomatoes upside down on a cooling rack to drain for about 15 minutes.
In a medium mixing bowl, combine the potatoes, chives, thyme, pepper and 1 cup of the cheddar cheese. Fill tomato cups with the potato mixture using a teaspoon.
In a small bowl, combine bread crumbs, remaining 1/4 cup cheddar cheese and paprika; sprinkle on top of each tomato.
Place filled tomatoes in non-stick or well-oiled muffin cups. Bake 10 - 15 minutes until topping is crisp and tomatoes are heated through.

Breakfast Pasty

Yield: 35 servings


2 lb 6 oz browned ground sausage
1 1/2 cups finely chopped onion
1 1/2 lb shredded cheddar cheese
1 3 lb bag of frozen shredded hash browns
21 Eggs, beaten
1 Tbsp dry mustard
2 quarts milk Crust:
6 cups all-purpose flour
1 Tbsp salt
1 1/2 tsp baking powder
2 cups lard
1 1/2 cups ice water


Blend crust ingredients together and knead until smooth. Divide dough in half. Roll out first half large enough to fit 10X15 _ pan.
Place rolled dough in greased pan, press up the sides of the pan. Place a layer of shredded frozen hash browns on top of crust.
Next mix the ground sausage and onion and place on top of hash browns. Place a layer of cheese over meat/onion mixture. Beat eggs, milk and dry mustard together and pour over top of layers. Roll remaining crust and place on top. Seal and tuck edges into pan. Make 6-8 slits with knife in top crust. Bake at 375°F for 30 minutes. Brush top with butter, rotate pan and continue baking another 30 minutes until a knife inserted in the center comes out clean or an internal temperature reaches 165°. Cut into 2X2 squares. Serve hot.

Buffalo Potatoes

Yield: 4 - 6 servings


4 Large Idaho Russet Potatoes, peeled, each cut in 6 wedges
1/4 C. Olive Oil
1/2C. Dry Parmesan Cheese
1 C. Instant flaked mashed potatoes
2 tsp. Old Bay Seasoning
1 Pinch Cayenne pepper
Pan spray coating
salt to taste


Blanch potato wedges in salted water. Drain. While hot, toss with half the oil.
In bowl mix cheese, flaked potatoes, Old Bay Seasoning and pepper. toss with warm potatoes to coat well.
Spread potatoes on pan sprayed with coating.
Bake at 450° F, 18-20 minutes, or until cooked through.
Season with salt.
Serve with Marinara, Bologneses or Blue cheese sauce, if desired.

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