Wednesday, October 12, 2011

Baked Potato Overload?

There is this little food trap I fall into quite often. At our local produce stand, they sell beautiful, big, perfect potatoes which make fantastic baked potatoes. Every time, I try to buy just enough, but they are so big, there is always leftovers. Since I can't seem to buy the right amount and have some that need to be used up, I've found a few things to do with them.

Make Potato Salad:
This used to intimidate me, making potato salad, but it is one of those recipes you can add this and that and measure to taste. Begin with mixing mayonnaise, ground mustard, a dash of vinegar, selected spices - parsley, onion powder, paprika, salt and pepper etc., add hard boiled eggs, pickled relish, some cooked bacon, onions and green peppers - all of those or only some of them! Mix well and add chopped cooked potatoes, stir until well coated.

Baked Potato Soup & Skins:
Make loaded potato skins and baked potato soup.
Cut 4 large baked potatoes in half lengthwise and scoop out the flesh.
Melt 2/3 cup butter in a saucepan.
Stir in 2/3 cup flour and cook 1 minute.
Add 6 cups milk and cook over medium, stirring constantly until bubbly
Stir in potato,
2 tablespoons diced green onions
1/2 cup grated cheddar cheese.
Cook until heated through, and then stir in 1 cup sour cream. Garnish with crumbled bacon, diced green onions and cheddar cheese.
Meanwhile, brush the potato skins inside and out with olive oil. Season with salt and pepper. Fill with crumbled, crisp bacon, diced green onions and cheddar cheese. Bake at 450 F for 10 to 15 minutes, until cheese is melted and bubbly. Remove from oven, garnish with fresh sour cream and serve.

Roasted Garlic Rosemary Potatoes
Heat oven to 425 F.
Cut potatoes into 1-inch cubes and place in a large mixing bowl.
Slice 5 cloves of garlic and add to potatoes.
Chop 2 tablespoons fresh rosemary and add to the potatoes.
Drizzle generously with olive oil and season with salt and fresh cracked pepper.
Toss to coat all of the potatoes.
Pour the potatoes into a lightly oiled baking dish and roast uncovered about 30 minutes, until the potatoes are golden brown.

For more ideas see: E How Food, and use up those leftovers!!


3 comments:

  1. They all sound yummy...especially the soup!

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  2. I always cook extra baked potatoes on purpose. And this is why: The next morning I grate the cold ones on my cheese grater and fry them in a mixture of veg. oil and butter until crispy. Salt, pepper, and a smidge of garlic powder really bring out the flavor. Serve with scrambled eggs and toast.

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  3. Yum, your potato recipes sound great, I was thinking of trying to make loaded potato skins for my annual Halloween buffet, they sound so yummy! ~April

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