Twice baked potatoes

Ingredients

• 4 large russet potatoes
• 2 tablespoons canola or vegetable oil
• 4 ounces softened cream cheese
• 1/4 cup softened butter
• 1 cup sour cream
• 1/2 cup milk
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup shredded Cheddar cheese, divided
• 1/2 pound bacon, cooked until crisp then crumbled
• 1/3 cup chopped green onions or chives

Instructions

1. Preheat oven to 375F. Remove butter and cream cheese from refrigerator to allow to come to room temperature while potatoes bake.
2. Prick each potato a few times each with a fork. Rub the outside of each potato with a small amount of oil. Place potatoes directly on oven rack and bake until soft when pressed, about an hour or so. Remove from oven and cool until you can comfortably hold them in your hands.
3. Place cream cheese and butter into mixing bowl. Slice each potato in half lengthwise then gently scoop out the potato into the bowl, leaving a thin potato shell. Add sour cream, milk, salt and pepper to taste, mixing together until smooth and creamy.
4. Scoop the mixture back into the potato shells. Top with cheese and bacon crumbles. Bake until cheese is melted and potatoes are heated through, about 15-20 minutes. Garnish with chopped green onions or chives and serve immediately.

Crispy german potato pancakes

Ingredients 

• 2 egg
• 2 tbsp all-purpose flour
• 1⁄4 tsp baking powder
• 1⁄2 tsp salt
• 1⁄4 tsp black pepper
• 6 medium potato, peeled and shredded
• 1⁄2 cup onion, finely chopped
• 1⁄4 cup vegetable oil

Instructions

1. In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
2. Heat oil in a large skillet over medium heat. Working in batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook for about 3 minutes on each side until browned and crispy. Drain on paper towels.

Potato and cheese pierogis

Ingredients

Pierogi dough

• 2 ½ cup all-purpose flour
• 1 cup sour cream
• 1 large egg and 1 large yolk, beaten
• 4 tablespoons unsalted butter, melted
• ½ teaspoon salt

Pierogi filling

• ¾ lb. medium Yukon Gold Potatoes
• 1 ½ yellow onions, sliced
• 3 tablespoons sour cream
• 1 ½ tablespoons Dijon mustard
• 3 tablespoons unsalted butter, softened
• ¼ lb. Gruyere cheese, grated
• Salt and pepper to taste
• minced ham

Instructions

Dough

1. In a large bowl, mix all ingredients together until just combined. 
2. Turn dough out onto a lightly floured surface and knead a few times until dough is pulled together. 
3. Cover with plastic wrap and allow to rest at room temperature while one mixes the filling.

Filling

1. Start to boil a large pot of water. While water is coming to a boil, brown onions in a pan with ½ tablespoon of butter. Continue to brown until onions are completely caramelized. Remove from heat. When water has come to a boil, add potatoes, skins on, and boil for 15-20 minutes or until soft when pricked with knife. Drain, and then peel as soon as possible.
2. Mash potatoes in a large bowl with a fork or potato ricer. Mix in the caramelized onions, sour cream, Dijon, 2 ½ tablespoons butter, and Gruyere. Salt and pepper to taste.

Assembling

1. Turn dough out onto a lightly floured surface. Knead a couple of times and then roll out until 1/8 of an inch thick. Cut into 20-25 round using a 3 ½ inch biscuit cutter or drinking glass. Place rounds on a floured baking pan. Scoop a flat tablespoon of filling onto half of each round and brush water on half of each round. Fold round over, sealing the edges and making sure no filling escapes or oozes out. This is very similar to gyoza making, but requires less finesse as crimping is optional.
2. Boil pierogi in boiling water for 5 minutes each. At this point, the pierogi can be stored in the refrigerator for three days or at room temperature for a couple of hours in a shallows baking dish and well coated in vegetable oil. Brown pierogi in butter or bacon fat before serving. Salt and pepper to taste and sprinkle with parsley. Serve hot.

SIMPLE TOFU QUICHE

Ingredients

CRUST

• 3 medium-large potatoes
• 2 Tbsp melted vegan butter
• 1/4 tsp sea salt and pepper

FILLING

• 12.3 ounces extra firm silken tofu, patted dry
• 2 Tbsp nutritional yeast
• 3 Tbsp hummus
• Sea salt and black pepper
• 3 garlic cloves, chopped
• 2 leeks, thinly sliced and thoroughly cleaned and dried
• 3/4 cup cherry tomatoes, halved
• 1 cup chopped broccoli

Instructions

1. Preheat oven to 450 degrees F and lightly spritz a 9.5 inch pie pan with non-stick spray.
2. Grate potatoes and measure out 3 cups. Then transfer to a clean towel and firmly squeeze out excess moisture. 
3. Add to pie dish and drizzle with melted vegan butter and 1/4 tsp each salt and pepper. Toss to coat, then use fingers press into the pan and up the sides to form an even layer.
4. Bake for 22-27 minutes or until golden brown all over. Set aside.
5. While crust is baking, prep veggies and garlic and add to a baking sheet. Toss with 2 Tbsp olive oil and a healthy pinch each salt and pepper and toss to coat. Place in the 450 degree oven with the crust. When you take out the crust, lower heat to 400 and continue baking until soft and golden brown. Set aside and lower oven heat to 375 degrees.
6. To prepare tofu filling, add drained tofu to a food processor with nutritional yeast, hummus, and a heaping 1/4 tsp each sea salt and black pepper. Set aside.
7. Remove veggies from oven, add to a mixing bowl and top with the tofu mixture. Toss to coat, then add to the crust and spread into an even layer.
8. Bake quiche at 375 degrees for a total of 30–40 minutes or until then top appears golden brown and firm. If the crust begins to get too brown, loosely tent the edges with foil.
9. Let cool briefly and then serve with fresh herbs or green onion.
10. Store leftovers loosely covered in the fridge for up to two days. Reheat in the microwave or in a 350 oven.

Italian Roasted Garlic & Parmesan Potatoes

Ingredients

• butter, for greasing the pan
• 2 pounds russet potatoes
• ¼ cup olive oil
• 1 teaspoon Italian seasoning, crushed between fingertips
• 4 minced cloves garlic
• salt and pepper
• ¼ cup grated Parmesan cheese, divided
• red pepper flakes, optional
• fresh chopped parsley, for garnish

Instructions

1. Preheat the oven to 400 degrees F. Generously butter an 8x10-inch casserole dish.
2. Peel and cut the potatoes in half lengthwise then lay each half flat and slice lengthwise into ½-inch wide half moons.
3. Place the potatoes in a big mixing bowl and toss with 2 tablespoons of oil.
4. Toss with the seasoning, garlic, 1 teaspoon salt, ½ teaspoon black pepper and half the Parmesan.
5. Pour into the casserole dish and scoop out any spices or garlic left in the bowl.
6. Sprinkle a tablespoon of Parmesan over the top and drizzle with a tablespoon of oil.
7. Bake 30 minutes then remove from the oven and toss well. Sprinkle the remaining Parmesan on top and drizzle with the remaining oil.
8. Bake 25 more minutes. Toss well and season to taste with more salt and pepper if needed.
9. Place them in a serving dish and pour any remaining oil at the bottom of the pan over them and garnish with a little fresh parsley.

Breakfast Pizza with Hash Brown Crust

Ingredients

• 1 package Simply Potatoes Shredded Hash Browns
• 2 tablespoons butter, melted
• 3 eggs
• 8 slices bacon
• ½ cup diced ham
• 2 cups shredded cheddar cheese
• Salt and pepper, for seasoning

Instructions

1. Spread the Simply Potatoes Shredded Hash Browns out on a stoneware pizza pan and press into a crust shape.
2. Drizzle with 2 tablespoons of melted butter, sprinkle with salt and pepper.
3. Bake at 425 degrees for 20-25 minutes.
4. While the crust is baking, fry 8 slices of bacon and scramble the 3 eggs.
5. Remove the crust from the oven and sprinkle with the scrambled eggs.
6. Next, crumble the bacon and sprinkle it over the eggs.
7. Follow the bacon with the diced ham and any other toppings your family loves such as onions, peppers or mushrooms.
8. Top it all with shredded cheese.
9. Return the breakfast pizza to the oven and bake for an additional 20-25 minutes.

BAKED GARLIC CILANTRO FRIES

Ingredients

• 5-6 yukon gold potatoes, cut into thin fries
• 2 Tbsp olive oil
• 1/4 – 1/2 tsp garlic powder
• 1/2 – 3/4 tsp sea salt
• pepper
• 1/4 c. loosely packed cilantro leaves, finely chopped

Instructions

1. Preheat the oven to 425 degrees, and get a baking sheet with rack ready. Cut the potatoes into fries and place in a bowl of cold water to soak for a few minutes.
2. Drain the water and dry the fries with paper towel. Once dry, toss the fries with the olive oil, garlic powder, salt and pepper.
3. Lay on a baking sheet in a single layer, preferably one that has a cooking rack so the fries can have the air circulating all around them. Bake for 20-25 minutes depending on your oven and how crispy you like your fries. If using a baking sheet without a rack, halfway through the cooking time, flip the fries.
4. Once done, toss fries with cilantro in a bowl.

Roasted Potato Salad

Ingredients

• 2 bags yellow baby potatoes(1 ½ pound), either halved or quartered depending on size
• 4 tablespoons olive oil, divided use, plus a drizzle for the baking sheet
• 1 teapsoon sea salt, plus a pinch, divided use
• ¼ teaspoon cracked black pepper
• 1 large red onion, quartered and sliced thinly
• 1 tablespoon sugar
• 6 strips apple smoked bacon, uncured, chopped into small pieces
• 2 tablespoons flat-leaf parsley, chopped

Directions

1. Preheat the oven to 400 degrees and line a baking sheet with foil. 
2. In a large bowl, add the halved baby potatoes along with 2 tablespoons of the olive oil, the 1 teaspoon of sea salt and the cracked pepper, and toss well to combine; drizzle a little bit of olive oil onto the foil lined baking sheet, and turn the baby potatoes out onto the baking sheet and roast for 35-40, or until golden-brown and tender; while potatoes roast, crisp the bacon and caramelize the red onion. 
3. In a medium-large non-stick pan set over medium heat, add the remaining 2 tablespoons of olive oil; when hot, add the sliced red onion and the tablespoon of sugar, and toss to coat with a pair of tongs; cook/caramelize the red onions on medium for about 12-14 minutes, or until a golden, caramel color, and softened; once onions are caramelized, add the pinch of sea salt to them, stir to incorporate, and remove from heat; set aside and keep warm until ready to add to potato salad. 
4. Next, in a medium, non-stick pan set over medium heat, cook the bacon pieces until brown and crispy, and then remove them with a slotted spoon and onto a paper towel to drain; reserve 3 tablespoons of the bacon drippings, and set aside to use in the vinaigrette; keep the drippings warm. Once the baby potatoes are roasted, remove from oven, and allow them to cool for a few moments while you prepare the warm, bacon vinaigrette, below.

Warm, Bacon Vinaigrette ingredients

• 3 tablespoons apple cider vinegar
• 2 teaspoons sugar
• ½ teaspoon Dijon mustard
• ¼ teaspoon Italian seasoning
• ¼ teaspoon black pepper
• ¼ teaspoon salt
• 3 tablespoons reserved, warm bacon drippings
• 1 tablespoon olive oil

Direction  For Warm, Bacon Vinaigrette

1. In a small bowl, whisk together all of the ingredients beginning with the apple cider vinegar through the salt; slowly drizzle in the bacon drippings while whisking, and then the olive oil; whisk until the vinaigrette is well combined.

Assembling

Add the warm, roasted baby potatoes to a large bowl, and then add the caramelized red onion, the crispy bacon, the chopped flat-leaf parsley and the vinaigrette; toss well to completely combine, making sure that all of the potatoes are well dressed; divide equally among plates, and serve while still warm.

Black cod with balsamic braised shallots, mashed potatoes, and green onions

Black cod ingredients

• 1 tablespoon olive oil
• 3 black cod fillets
• 2 tablespoons honey
• 2 tablespoons soy sauce

Side dish ingredients

• Balsamic braised shallots with pomegranate
• Your favorite recipe of mashed potatoes enough for 3 servings
• 1 tablespoon olive oil
• 1 bunch of green onions
• Salt and pepper

Cooking

1. Prepare balsamic braised shallots with pomegranate according to the recipe, and keep it warm. It can be prepared 1 or 2 days in advance.
   Prepare your favorite mashed potatoes and keep it warm.Clean and trim green onions, slice each into 2-3 slices. Heat olive oil on medium-high heat in a skillet and roast green onions on high heat for about 10 minutes until they brown. 
2. Preheat oven to broil. Heat soy sauce and honey for about a minute in a small pan to melt honey and mix it well with soy sauce. 
3. Brush the top of each black cod fillet with about half of soy sauce and honey mixture. 
4. You should have half of this mixture left In a separate large skillet, heat 1 tablespoon olive oil on medium-high heat until hot. 
5. Place fish fillet glazed side on the skillet and sear for about 5-7 minutes on high heat, until the top of fish browns. 
6. Turn fillets over and sear them skin side down for 5 minutes. Brush the top of fillets with soy sauce and honey mixture again, place the fish right under the broiler and broil for 5-7 minutes until the top of fish darkens and browns even more. 
7. You can brush more glaze over fish half time through broiling. Remove from oven. You can remove the skin from the bottom of the fish at this point. 
8. Serve: Divide balsamic braised shallots among 3 plates and place it in the middle of each plate. Add a serving of mashed potatoes to each plate next to shallots. Divide roasted green onions among 3 plates and place it next to shallots. Place a fillet of black cod on top of balsamic braised shallot mixture.

Baked Garlic Potato Slices

Ingredients

• 2-4 Whole potatoes;
• salt;
• olive oil;
• finely chopped garlic;
• herbs and spices (your choice)

Directions

Preheat oven to 400 deg F.

Slice potatoes into desired thickness. Thinner is crispier. Cut them with a knife or use a mandoline to make things faster.

Next, rinse potatoes with water to remove starch. Dry with paper towel.

In a large bowl, mix olive oil, salt, chopped garlic, and your choice of herbs. Add the potatoes and continue to mix until each slice is evenly coated.

Place each slice of potato in a baking pan. Stick pan in the oven. Turn potatoes every 15 minutes until golden brown.

Serve while hot. You can use any type of dipping sauce. I prefer ranch dressing and/or Thousand Islands.

Spanish Chicken with Chorizo and Potatoes

Ingredients

• 3 tablespoons regular olive oil
• 12 chicken thighs (bone in, with skin)
• 750 grams chorizo sausages, whole if baby ones, or cut into 4-cm chunks if regular-sized
• 1 kilogram baby potatoes, half the larger ones
• 2 red onions, peeled and roughly chopped
• 2 teaspoons dried oregano
• grated zest of one orange
• salt to taste

Method

Preheat the oven to 220°C/gas mark 7 and place 2 wire racks on the upper and lower thirds. Put the oil in the bottom of 2 shallow roasting tins (I used jelly roll baking trays), about 1 1/2 tablespoons in each. Rub the skin of the chicken in the oil, season with salt accordingly, then turn them skin-side up, 6 pieces in each tin. Divide the chorizo sausages and the new potatoes between the 2 tins.

Sprinkle the onion and the oregano over, then grate the orange zest over the arranged contents of the 2 tins. Cook for 30 minutes, then swap the top tray with the bottom tray in the oven and baste the contents with the orange-colored juices. Continue cooking for about 30 minutes or till chicken is done.

Sweet Potato Cauliflower Soup

Ingredients

• 1 large head cauliflower (the one I used was at least 7″ in diameter
• olive oil for drizzling
• Few dashes garam masala (optional)
• 3 medium to large sized peeled sweet potatoes, cut into 1″ pieces
• 1 sweet onion, diced
• 2 cloves garlic
• 7 cups filtered water

Method

First, preheat your oven to 400 °F and cut up your cauliflower into bite sized pieces. Sprinkle cauliflower lightly with garam masala. Place cauliflower onto ungreased cookie sheet and lightly drizzle with olive oil. Place in oven and let roast until golden brown on the tops and tender, but not mushy, about 20-30 minutes. There’s no need to flip ‘em. Just remove from oven and let cool while you cook the rest of the soup.

In large stockpot, bring sweet potato, onion, garlic and water to a boil. Salt (abt 3/4 tsp) and stir. Reduce heat and allow to remain at a constant simmer until sweet potatoes are tender. Add in cooked cauliflower and divide soup into 2 parts.

Let soup cool and then blend one part soup in blender until very smooth. Combine with second part soup and stir. Salt to taste and warm up over stovetop if needed.

Spiced Sweet Potato Fries

Ingredients

• Two Large Sweet Potatoes, peeled and cut into 1 inch by 4 inch sticks
• 3 Tablespoons Olive Oil
• 1/2 Teaspoon Black Pepper
• 1/4 Teaspoon Cayenne Pepper
• 1/4 Teaspoon Paprika
• 1/4 Teaspoon Cumin
• 1/4 Teaspoon Garlic Powder

Method

Preheat the oven to 400 degrees Fahrenheit. Place the sweet potato pieces in a large bowl, add the olive oil, and stir until the potato pieces are evenly coated in the oil. Add the spices and mix well until they are evenly distributed over the potato pieces. Place the sweet potato pieces flat on a large baking sheet, drizzling any remaining oil over the top. Spread the pieces out over the top of the baking sheet and put it in the oven. Allow to bake for 15 minutes, then remove the tray, flip the pieces over, and place the tray back in the oven for another 10 minutes. You can then remove the tray from the oven and serve the sweet potato fries immediately, or, if you want the fries to be extra-crispy, you can then turn the oven up to 475 degrees Fahrenheit and leave them in for another 3-5 minutes, watching closely to make sure that they don't over-crisp and burn.

Buffalo Chicken Potato Skins

Ingredients

• 4 medium baking potatoes such as russet, scrubbed clean
• oil for brushing
• 2 cups cooked chicken, shredded or diced and warm
• 1/2 cup hot sauce (such as Frank's Red Hot)
• 2 tablespoons butter, melted
• salt and pepper to taste
• 1/2 cup cheddar cheese
• 1/2 cup blue cheese, crumbled
• 2 green onions, sliced
• 1/4 cup blue cheese dressing

Directions

Prick the potatoes a few times with a fork and bake in a preheated 400F oven until tender, about an hour.
Let the potatoes cool, cut in half and scoop out the middle leaving about 1/8 inch of potato on the skin. Reserve the scooped out potato for another use like mashed potatoes.
Brush the potato skins all over with the oil and bake in a preheated 450F over for 10 minutes on each side.
Mix the hot sauce and the melted butter and then mix in the chicken.
Season the inside of the potato skins with salt and pepper, fill with the chicken and sprinkle on the cheeses.
Broil until the cheese has melted, just a few minutes.
Serve while still warm, garnished with green onions and with a side celery and carrot sticks and some blue cheese sauce for dipping.

Chicken Bacon Ranch Loaded Potato Skins

Ingredients

• 2 baking potatoes
• Coarse salt
• (Foil for baking the potatoes)
• 4 chicken tenders
• 1/2 packet of ranch seasoning
• 1/4 cup of ranch dressing
• 1/2 cup of Mozzarella cheese
• 4 slices of crispy bacon

Instructions

To bake the potatoes: Preheat the oven to 350. Wash the potatoes thoroughly. Rub them (still damp) with some coarse salt. Poke a couple of holes with a knife and wrap them in foil, individually. Place on a baking sheet and bake for an hour or two, depending on the size of your potatoes. You can check the potatoes after an hour by slowly sticking a knife in them and if it goes in smoothly, potatoes are done. If not, cook for about 30 minutes at a time until done. (**Note: try sticking the knife along the side of the potatoes, where you will be cutting it in half later. This way, you won't have any extra holes in the potato skins.)
While the potatoes are baking, prepare the chicken: Preheat a medium pan with a little bit of oil. Coat the chicken in some of the ranch seasoning and cook it in the pan, on medium heat, until completely done and golden. Chop into small pieces and set aside.
When the potatoes are done, cut them in half. Carefully scoop out most of the potato meat but don't go too deep or you will break the skin.
Fill the potatoes with chicken.
Sprinkle the cheese on top.
Drizzle with some ranch dressing and top off with crispy bacon.
Place back on the baking sheet and bake for about 15 minutes.

Sweet Potato Bites with Avocado and Bacon

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 sweet potatoes, scrubbed clean, peels on
• 1 and 1/4 teaspoons kosher salt, divided
• 3/4 teaspoon black pepper
• 1/3 cup granted 2% sharp cheddar cheese
• 2 medium avocados, peeled, pitted, and diced
• 2 tablespoons non-fat or 2% plain Greek yogurt
• 1 tablespoon fresh lime juice
• 1/2 teaspoon smoked paprika
• 3 ounces bacon (about 4 slices)
• 3 tablespoons freshly chopped cilantro

Directions

Place rack in upper and lower thirds of your oven and preheat oven to 425 degrees F. Line two rimmed baking sheets with foil, then brush with 1/2 tablespoon olive oil each. Slice potatoes into 1/2 to 1/4 inch cross-sections (use a mandolin if you have one.) Arrange slices in a single layer on the oiled baking sheets, then brush tops with remaining olive oil. Sprinkle with 1 teaspoon salt and black pepper. Roast for 20-25 minutes, until golden brown underneath, rotating the pans 180 degrees and changing their positions on the upper/lower racks halfway through. Flip, then roast for an additional 8 minutes. Remove from oven, sprinkle with cheddar, then return to oven and bake for an additional 3 minutes, until the cheese is melted and bubbly.

Meanwhile, in a small bowl, combine the avocado, Greek yogurt, lime juice, remaining 1/4 teaspoon salt, and smoked paprika. Mash lightly with a fork, but still leave the mixture slightly chunky. Set aside.
Fry bacon in a large skillet over medium heat, then remove from pan and set between two paper towels set atop a dinner plate. Blot away excess grease and, when cool enough to handle, chop into small pieces.

Once the crisps have baked, top each with a dollop of the avocado mixture, chopped bacon, and cilantro. Serve warm or at room temperature.