Bacon Cheddar and Ranch Potato Salad

Recipe and photo from Jamie Cooks It Up!

8 large russet potatoes
1 (16 ounce) package bacon
1 C mayonnaise
1 C sour cream
2 (1 ounce) packages Hidden Valley Ranch Dip Mix
1 C celery, chopped
1/4 C green onions
1 C cheddar cheese

1. Grab 8 large russet potatoes. Wash and peel them.
2. Chop them up into pieces that are relatively similar and toss them into a large pot. Run cold water over the potatoes and then drain the water off. Fill the pot with hot water and set it on the stove top.
3. Bring the water to a boil over high heat. When you have a nice rolling boil, lower the temperature to medium high and cook the potatoes until they are fork tender.
4. Cook the bacon, either on the stove top or in your oven.
5. Dump the potatoes and hot water into a colander you have placed in your sink. Run cold water over the top to cool the potatoes down, then pour them into a large mixing bowl.
6. Into a small mixing bowl place 1 cup mayonnaise, 1 cup of sour cream and 2 packages Hidden Valley Ranch Dip Mix. Stir everything around to combine well.
7. Wash and chop about 1 cup of celery. Add it to the potatoes.
8. Chop up a little more than 1/4 cup of green onions. Add 1/4 to the potatoes and reserve some to sprinkle on top.
9. Take  bacon and crumble it up into small pieces. Save a handful to sprinkle on the top of the salad before you serve. Put the rest of the bacon along with 1 cup shredded cheddar cheese into the mixing bowl.
10. Pour the Ranch/Mayo mixture over the top and stir it all in, making sure everything is well coated. Cover and refrigerate for 1 hour.
11. Just before serving add a few chopped green onions, a bit of bacon and a little cheddar cheese over the top.

* This was really good!  I loved the "Ranch" taste.  My kids don't love potato salad, so I didn't ask for ratings from them.  Kile liked it, but wanted the green onions left out- he's weird like that....just kidding!  I highly recommend it for a different twist on Potato Salad.

Italian Seasoned Red Potatoes

Ingredients:
Red Potatoes
Olive Oil
1 pkg. zesty Italian dressing mix
Minced Onion Flakes
Salt and Peppet

Scrub red potatoes.
 Cube with skin left on.
 Put in a 9x13 baking dish.
Drizzle with extra virgin olive oil, coat with a package of zesty Italian dressing mix and stir to coat, add minced onion flakes for flavor, salt and pepper to taste.
 Cook 400 degree oven for 45 minutes or until tender.
 Top with grated Parmesan cheese.

Rate It!
Jen: 8
Kile: 8.5
Kiley:
Madee: 7.5
Destrie: didn't have any

Idaho Sunrise or Egg Stuffed Baked Potato

Recipe inspired by The Village Cook


Recipe and photo found on Our Best Bites


Ingredients
baked potatoes, slightly cooled
melted butter
kosher salt and black pepper
shredded cheese-I used cheddar
eggs
Hormel Real Bacon Bits

Instructions
Preheat oven to 350 degrees.

Slice a layer off the top of each potato. Use a spoon to gently scoop out insides, leaving a thin layer of potato against the skin and avoiding puncturing the bottom. Reserve scooped potato for another use.

Brush inside of each potato with melted butter and sprinkle with a little salt and pepper. Sprinkle a layer of shredded cheese into each potato and add bacon. Fill each potato about 3/4 full. Crack one egg into each potato. Sprinkle with a little more salt and pepper. Top with additional cheese and toppings if desired.

Place potatoes on a baking sheet and cook for about 20 minutes. Egg whites should be set and yolks soft.

Rate It!
Jen: 7.5
Kile: 7
Kiley: don't ask me..I hate eggs and potatoes
Madee: 6.5
Destrie: ok

Baked Potato Wedges

Recipe and Photo from Life as a Lofthouse

4 Russet Potatoes
2 Tablespoons flour
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
3 Tablespoons vegetable oil


DIRECTIONS: Preheat oven to 450 degrees. Drizzle the vegetable oil evenly onto a cookie sheet with sides.

Clean potatoes with water then pat dry with paper towels. Cut each potato into 8 wedges (Cut in half lengthwise, then quarters).

Combine all of the dry ingredients in a large zip-lock baggie. Add 4 potato wedges at a time into the mixture and shake to coat well. Place coated potato wedges onto the cookie sheet, spreading out evenly. Repeat with all of the wedges.

Bake for 20 minutes, then flip potatoes and bake for another 15 or 20 minutes. Remove from oven and serve them while their still hot!

Rate It!
Jen: 7.5
Kile: 7
Kiley:
Madee: 7.5
Destrie: kinda good

Bacon and Tater Tot Breakfast Casserole

1 (10.75 ounce) can Campbell's® Condensed Cream of Celery Soup
1 (8 ounce) container sour cream
1/2 cup butter, melted
1 (32 ounce) package frozen tater tots
1 package Lipton onion soup mix
2 cups shredded Cheddar cheese
Ground black pepper-to taste
1/2 cup Hormel Real Bacon Bits
1/2 cup crushed corn flakes

Directions

Mix soup, sour cream, butter, potatoes, onion soup mix, cheese and black pepper in a bowl. Spoon mixture in to a 9x13 casserole dish that has been sprayed with cooking spray. Sprinkle corn flakes over potato mixture.
Bake at 350 degrees F for 45 minutes or until hot.

Rate It!
Jen 8.5
Kile: 6.5
Kiley: 7.5
Madee: 7
Destrie: didn't have any

Cheese and Bacon Potato Rounds

Recipe and Photo found on Pinterest

Ingredients

4 baking potatoes, cut into 1/2 inch slices
1/4 cup melted butter
8 slices bacon - cooked and crumbled
8 ounces shredded Cheddar cheese
1/2 cup chopped green onions

Directions

Preheat oven to 400 degrees F.
Brush both side of potato slices with butter; place them on an cookie sheet sprayed with cooking spray . Bake in the preheated 400 degrees oven for 30 to 40 minutes or until lightly browned on both sides, turning once.
When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted. Serve with sour cream or ranch dressing.

Rate It!
Jen: 8.5
Kile: 6.5
Kiley: 7
Madee: 8
Destrie: 8.6

Hasselback Potatoes

Recipe and Photo from:
tasty kitchen

Ingredients

2 whole Golden Potatoes
2 Tablespoons Butter
1 piece (about 2 Inches Long) Parmigiano-Reggiano, Sliced Thinly
⅛ teaspoons Garlic Powder
¼ teaspoons Kosher Salt
2 teaspoons Olive Oil
¼ cups Heavy Cream
¼ cups Cheddar Cheese Blend


Preheat oven to 400ºF. Scrub potatoes.

You need 2 wooden spoons with handles of the same width. Place a spoon on each side of the potato and start slicing the potato into thin slices. The spoons will stop the knife from cutting all the way through the potato.

Slice the butter into thin pieces. Alternate the butter and the parmesan, stuffing them in between the slices of the potato. Season the potato with garlic powder and kosher salt. Drizzle the potato with olive oil.

Bake at 400ºF for 45 minutes. Remove from the oven and drizzle heavy cream over the potatoes. Top with cheddar cheese.

Place back in the oven for 10-12 more minutes. Remove and serve!

*Did not get ratings...

Johnny Fries

This is a recipe for baked Fries. This lovely seasoning makes them absolutely delicious.

I have also sprinkled this seasoning on french fries after they have come out of the fryer. YUM! Anyway, on to the recipe.

Ingredients:
4 large russet potatoes
4 Tbsp.extra virgin olive oil
Johnny's salt-to taste

Directions:
Wash potatoes, pat dry, cut into wedges. Coat with light layer of olive oil. Sprinkle with Johnny's salt. Bake in 350 degree oven for about an hour.

*variation-can coat fries in buttermilk instead of olive oil before baking... I will try this next time!

Rate It!
Yum! from everyone

Zesty Ground Beef Potato Topper for Baked Potatoes

*picture to come soon!

Ingredients:
1 lb. ground beef
2 T. oil
1 pkg. Lipton dry onion soup mix
1 tsp. paprika
1 8 oz sour cream

Directions:
Brown ground beef in oil until no longer pink. Add onion soup mix, Remove from heat, stir in paprika and sour cream. Spoon over baked potatoes.

*Recipe from my new potato cook book


Rate It!
Jen: 8-
Kile: not home
Kiley: not home
Madee: 6
Destrie:6...he had only one bite.

Parmesan Potato Wedges

*Recipe from my mom- DeeAnne Godfrey

Ingredients:
3-4 Russet Potatoes
1/2 butter-or
I Can't Believe It's Not Butter Spray
Parmesan Cheese
Garlic Salt
Mrs. Dash Seasoned Salt
Parsley Flakes

Directions:
Wash potatoes and cut into wedges. Lay on cookie sheet. Drizzle butter over all potatoes. Sprinkle with garlic salt, Mrs. Dash, parsley flakes, and parmesan cheese. Make sure potatoes are evenly covered with seasonings. Bake at 350 degrees until fork tender. Serve with sour cream or ranch dressing for dipping.

Rate It!
Jen: 8.5
Kile: not home
Kiley: didn't have any
Madee:
Destrie: good

Country Boy Microwave Scramble

*Recipe from my new potato cook book

Ingredients:
1 large potato-peeled and diced
1/4 cup chopped onion
1/4 cup chopped green pepper
4 eggs
1/4 cup milk
1/4 tsp salt
1/8 tsp pepper
dash garlic powder

Directions:
Combine potato, onion, and pepper in a greased 9x13 pie plate. Cover with plastic wrap and microwave on high for 4 to 5 minutes. In separate bowl combine eggs, milk and all other ingredients. Beat slightly. Pour egg mixture over ingredients in pie plate. Cover and microwave on high for 4 minutes-stirring after 2 minutes. Let stand 1 minute before serving.

Rate It!
This meal came together quickly when I was in a pinch for time. Not a fancy dish... just your basic eggs and potatoes. We liked it enough to eat again- not really something we felt the need to rate though.

Veggie Stuffed Twice Baked Potatoes

Recipe adapted from: Cooking During Stolen Moments

8 medium sized Russet potatoes
1/2 c. milk
1/3 c. sour cream
1/4 c. butter, melted
1 t. salt
1 t. garlic powder
1/2 t. black pepper
1/3 cup broccoli, finely diced or shredded
1/3 cup carrots, peeled and finely diced or shredded
1/3 cup Hormel Real Bacon Bits
1 c. shredded cheddar cheese

1. Scrub potatoes and pierce several times with a fork. Place on a baking sheet and bake at 375 degrees for about an hour, until soft to the touch. Cool until easy to handle. (I cooked mine in the microwave for about 20 minutes.)

2. Cut potatoes in half lengthwise and scoop out the potato to with 1/4 inch of the skin, being careful to leave the skin intact. Place the scooped out potatoes in a large bowl and mash until smooth.

3. Stir milk, butter and sour cream into the potatoes until creamy. Add remaining ingredients and stir until completely combined. Spoon the filling into the potato shells.

4. Bake at 350 degrees for 15-20 minutes, until lightly browned and crisped on top. If you want the top to be extra crispy and browned, place under a broiler for about 3 to 5 minutes.

Rate It!
Jen: 8
Kile: 7.5
Kiley: not home
Madee: 6.5
Destrie: ok

Crash Hot Potatoes

Recipe and Photo from Pioneer Women

Ingredients
12 whole Small Round Red Potatoes
3 Tablespoons Olive Oil
Salt To Taste
Black Pepper To Taste
Rosemary, Thyme, Chives To Taste

Preparation Instructions

Bring a pot of salted water to a boil. Add in potatoes and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary, chives and thyme.

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Rate It!
Jen: 8
Kile: 7.5
Kiley:
Madee: 5
Destrie: ok

Dutch Oven Potatoes

*Recipe from Kile Fisher

Ingredients
5 lbs. Russet Potatoes-peeled and thinly sliced
1 lb bacon
2 cubes butter
salt and pepper to taste
3/4 of a 2 lb bag of Shredded Sharp Cheddar Cheese

Directions
Prepare your charcoal.  We used 12 coals on bottom and 12 coals on top.
(We were using a #12 Dutch Oven.)

Brown bacon in Dutch Oven.
Add potatoes, butter, salt and pepper.
Keep an eye on the potatoes, stirring often.
When potatoes are cooked, about an hour-add cheese and stir.
Top with more cheese to serve.

Rate It!
Jen: 10
Kile: 10
Kiley: -
Madee: 7.5
Destrie: didn't have any

Potato Salad

Recipe and Photo from Family Favorite Recipes

Ingredients:

5 medium potatoes

6 eggs, hard boiled

salt and pepper to taste

1/2 c. Mayo

1/2 c. sour cream

2 Tbsp. sugar

mustard, to taste 

 5 to 6 diced baby dill pickles

Boil potatoes (do not peel) for 45 minutes to 1 hour. Peel and dice potatoes AND eggs. Add salt and pepper and toss. Mix remaining ingredients separately and fold into potato mixture. Refrigerate overnight (or at least 6-8 hours).

Rate It!
Jen: 8
Kile: 8.5
Kiley: didn't have any
Madee: didn't have any
Destrie: didn't have any

Cheesy Potatoes

 *This is my version of Funeral Potatoes- I prefer to call them Cheesy Potatoes though.

Ingredients:
6 or 7 large russet potatoes
1/4 c melted butter-
        (can use I Can't Believe It's Not Butter Spray)
1 can cream of chicken soup
1 1/2 cups sour cream
2 cups shredded cheddar cheese
Hormel real bacon bits
salt and pepper -to taste

Directions:
1. Scrub potatoes, poke with a fork and microwave until done- this usually takes about 20 or so minutes-depending on the size of your potatoes and the efficiency your microwave.  To test doneness, I squeeze the potatoes with a hot pad- if no longer hard-they are ready.
2. While potatoes are hot, cut in half and scoop out the inside in to a bowl.
3. To this bowl add, cream of chicken soup, melted butter, sour cream, cheese, and salt and pepper. Stir to combine.
4. Spread mixture in to a 9x13 pan that has been greased.
5. Sprinkle top with Hormel real bacon bits.
6. Cover with tin foil and place in a 350 degree oven for 30 to 40 minutes-until heated through.  Remove from oven and sprinkle additional cheddar cheese on top if desired.

Rate It!
Jen: 9
Kile: 9.25
Kiley: 7
Madee:7.5
Destrie: didn't have any

Potato Halves

Recipe from Family Favorite Recipes

6 small potatoes, scrubbed and cut in half
1/4 cup butter
grated parmesan cheese
garlic powder
other seasonings (I used Mrs. Dash seasoning salt)

Preheat oven to 400 degrees.  Melt butter and pour into a 9x13 inch pan and spread evenly across the bottom.  Generously sprinkle parmesan cheese and lightly sprinkle other seasonings all over the butter.  Place potato halves face down on the butter and seasonings.  Place in preheated oven and bake for 40 to 45 minutes. (mine took a little longer.) Cool for 5 minutes before removing from pan.  Serve on a plate with a side of sour cream for dipping.

Rate It!
Jen: 8
Kile:7
Kiley: didn't have any
Madee: 7
Destrie: good

Skillet Potatoes with Bacon and Cheddar

Recipe adapted from Kraftrecipes.com

Ingredients

1/4 cup minced onion flakes
2 Tbsp. Olive Oil

 1/2 cup Hormel Real bacon bits

2 lb potatoes (about 6), thinly sliced

1 cup shredded Cheddar Cheese

6 tbsp Sour Cream

Coat skillet with olive oil, add onions to skillet; cook and stir 2 min. Stir in potatoes; cover. Cook on medium-low heat 20 to 25 min. or until potatoes are tender, stirring occasionally.
Top with cheese and bacon; cook, covered, 1 to 2 min. or until cheese is melted. Top with sour cream.

Rate It!
Jen: 8.5
Kile: 8.5
Kiley: 7 (I don't like potatoes)
Madee: 8
Destrie: ok

Tortilla de Patata

Recipe from my brother, Kevin.

Ingredients:
 2 Tbsp.Olive Oil
1 large potato-scrubbed, peeled and cubed
5 eggs
2-3 Tbsp. milk
1/2 tsp. onion powder
1/2 tsp garlic powder
salt and pepper to taste

Put olive oil in a frying pan (regular size)  Coat the pan.
Add diced potatoes to the pan and cook until tender.  Stir often as they cook.
Add salt, pepper, onion powder, and garlic powder.
In a bowl, whisk the eggs and milk together.
Pour eggs into potato pan.
Reduce heat to low and cook until eggs begin to brown on the around the edges.
 Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out onto it. 
Slide the omelet back into the pan with the uncooked side down. Cook until eggs are set.
Rate It!
Jen: 8
Kile: not home
Kiley: not home
Madee: 7
Destrie :good

Potato Puffs

Recipe and Photo from My Kitchen Cafe

*Note: the puffs need to be refrigerated for at least 1 hour before baking but they can be made up to 8 hours ahead of time.

*Makes about 2 dozen potato puffs

Ingredients:

1 1/2 pounds russet baking potatoes (about 2-3 large), peeled and quartered

2 tablespoons butter

1/4 cup milk

1/2 cup grated Parmesan or sharp cheddar cheese

1/2 teaspoon salt

1/4 teaspoon pepper

2 large eggs

2 cups panko bread crumbs (found in the Asian-foods aisle)

Directions:

Boil the potatoes for 12-13 minutes, until they are tender but not overcooked. Drain the potatoes and return them to the pot. Mash them with a potato masher until they are smooth. Over very low heat, add the butter and milk and mash until the potatoes are light and creamy, about 1-2 minutes. Remove the pot from the head and add the cheese, salt and pepper. Add additional salt and pepper to taste. You should have a smooth, soft mixture. If it seems a bit too stiff and not creamy enough, add an additional 1-2 tablespoons milk to adjust the consistency. Keep in mind, you’ll be rolling this mixture into balls so you don’t want it so soft it will fall apart while rolling.

Let the mixture cool slightly. In a shallow bowl or pie plate, whisk the eggs until blended and season them lightly with salt and pepper. Place the panko on a large plate or pie dish.

Lightly flour your hands and form a heaping 2 tablespoons of the mashed potato mixture into a ball and place on a lightly greased cookie sheet. Repeat this process until all of the potato mixture is rolled. You should have 22-28 potato puffs, depending on how big or small you rolled them.

Dip a potato puff into the egg mixture, coating it lightly on all sides then dip it in the panko until it is coated. Place on the cookie sheet and repeat with remaining puffs. Cover the puffs loosely and refrigerate for at least 1 hour and up to 8 hours before baking.

Preheat the oven to 400 degrees. Bake the potato puffs for about 15 minutes, until light golden brown and heated through.

***We served these with fry sauce.  If you aren't familiar with fry sauce- it's equal parts ketchup and mayonnaise mixed together.
Rate It!
Jen: 8.5
Kile: 7
Kiley: 4-remember... she dislikes potatotes =)
Madee: 6 they would be good with gravy(:
Destrie: ok