Potato Skins With Cheese And Bacon
Florence
Prep Time 20 minutes mins
Cook Time 1 hour hr 13 minutes mins
Total Time 1 hour hr 33 minutes mins
Course Appetizer
Cuisine American
- 4 medium unpeeled baking potatoes 2#
- vegetable cooking spray
- 4 slices bacon
- 3/4 cup cheddar cheese
- 1 tablespoon minced fresh chives
- 1/4 cup non-fat sour cream
Bake potatoes at 425°F for 1 hour (60 minutes) or until done
Cool slightly
Cut each potato in half lengthwise; scoop out pulp, leaving 1/4 inch thick skin.
Place potato shells on a baking sheet
Bake at 425°F for 8 minutes or until skins are crisp.
Cut bacon in to small pieces and cook in skillet.
Drain excess fat on paper towels and cool.
Divide cheese evenly among the shells
Bake at 425°F for 5 minutes or until cheese melts.
Sprinkle evenly with bacon and chives.
Serve with sour cream
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Tuscan Fried Potatoes
Florence
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Side
Cuisine American
- 1/2 Cup Beaufort Tuscan Herb Olive Oil
- 1 Large Onion - slices in to small chunks
- 6 Large Potatoes - cut in small cubes
- Salt & Pepper to taste
Cut up onions and potatoes and put in fry pan.
Pour olive oil over the onions and potatoes.
Salt and Pepper them to your taste.
Cook over medium heat until the potatoes are cooked.
This recipe goes great with the Tuscan Pork Chops.
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California Mashed Potatoes
Florence
Course Side
Cuisine American
- 2 pounds all-purpose potatoes
- 2 tablespoons chopped fresh parsley
- 1 package onion soup mix
- 3/4 cup milk
- 1/2 cup sour cream
Cut potatoes into chunks and put in stock pot and boil until done.
Mash potatoes
Mix together parsley, onion soup mix, milk and sour cream.
Mix mashed potatoes and liquid mixture.
Server immediately.
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Home-Style Potatoes
Florence
Course Potatoes
Cuisine American
- 1 1/2 pounds red potatoes
- 1/3 cup whipping cream
- 2 tablespoons dijon mustard
- 1/4 cup fresh chopped parsley
- salt
- pepper
Cut potatoes up in to large pot of cold salted water.
Bring to boil for about 20 minutes, or until just tender.
Drain.
In a small bowl, mix together cream and mustard
Stir into potatoes
Simmer over a low heat until sauce is slightly thickened and partially absorbed by potatoes
Stir in parsley.
Add salt and pepper to taste.
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