Showing posts with label potatoes. Show all posts
Showing posts with label potatoes. Show all posts

Thursday, February 3, 2011

A Super Bowl Snack or The Night I Saved Dinner



One day, towards the beginning of the new year, I was sick. And my kids were sick. The only one who dodged was T-bone, and he was working up a storm. At some point, I knew my children would be hungry and since I hadn't left my house (or the same pajamas) in a week, I literally only had 12 potatoes; 4 of which had gone bad,  2 frozen chicken breasts, some leftover green onions, 3 pieces of bacon and half a block of cheese in my fridge/cupboard. (also some various condiments and canned vegetables, which happen to help this story quite a bit at the end)

I put my thinking cap on and came up with potato skins. Not just any potato skins, BBQ Chicken Potato Skins. Here's how I made them:

First, I rubbed the raw potatoes with a little canola oil and baked them at 400 for about 45 minutes. When they were done I cut them lengthwise and let 'em cool just a sec all the while putting my measly three pieces of bacon in a skillet AND simultaneously putting my chicken on to boil.

Then, I scraped just a little of the potato out to make room for all the yummies that were going to go inside it. Kind of like a potato boat. I rubbed them down with a little more canola, sprinkled generously with salt, and popped them back in the oven, boat side up, for a few more minutes until they got just a little crispy.

Once my bacon was done, I crumbled it and set it aside. When the chicken was done and cooled, I shredded it and mixed it up with BBQ sauce, Sweet Baby Ray's to be exact, and then set it aside also. You really can't go wrong with Sweet Baby Ray's, right?

When the potatoes arrived at my desired crispiness, I pulled them out of the oven and filled each one with BBQ chicken, bacon crumbles, and cheese. I put them back into the oven for about 7 minutes more just to melt the cheese and then topped them off with sour cream (that I just so happened to find in the fride, remember? Luckily it didn't have mold growing in it yet) and chopped green onions. Sided it with my last two cans of green beans and suddenly, I had saved dinner.

I mean, it was pretty awesome. And these would be an awesome addition to any Super Bowl Party that might be happening this weekend. Except for the one that Travis thinks he is going to go to without me. I don't think so.


**Rubbing the potatoes with canola oil is a trick I learned from PW. She is awesome, too.

Friday, November 5, 2010

POTATO SOUP!

My bestie down in Florida sent me this recipe after I sent out a call for good potato soup recipes. Besides burning it on the bottom and thinking I had bacon in the refrigerator and really didn't, this one turned out really really good.

I'll give you what she gave me, but I would make some slight changes. We'll discuss after...

4  baking potatoes
2/3 c all-purpose flour
6 cups 2% milk
1 cup extra-sharp cheddar cheese, divided
1 tsp salt
1/2 tsp black pepper
1 cup sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled


1. Preheat to 400 degrees

2. Pierce potatoes with a fork; bake at 400 for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.

3. Place flour in stock pot; gradually add milk; stirring with a whisk (or fork) until blended. Cook over medium heat until thick and bubbly. Add potatoes, cheese, salt, and pepper. Stir well until cheese melts; then remove from heat.
4. Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with cheese, onions, and bacon.

8 servings

Okay, so that is the original, but here's what I did/will do differently next time. By the way, the sour cream in this soup is amazing. Sour cream is currently on my favorites list, I even use it as a dip tortilla chips. So anyway, you need more potatoes. I used 5, I think next time I will use 7 or 8 and I will not mash them. I like chunky potato soup and this just wasn't chunky enough for me, so I will cube them after the skins come off, you know, after baking.

Next, I added 2 Tablespoons of butter and it was just delish. Every soup needs just a little butter, don't you think? I just plopped it in the soup after it was done, but you could whisk it in with your flour and milk at the beginning. Yum.

I found that I needed more milk. It became a little to thick for my liking (re-visiting gravy-like potato soup), so I just added more milk and stirred it in to my desired consistency.

Of course, bacon makes everything better and I will make sure I have some next time. Enjoy, and let me know what you think of it if you try it!

Friday, October 22, 2010

A Call to Arms. Soup Arms.


Okay, seriously....I've been looking for a fantastic potato soup recipe for my whole adult life.

We can all make good potato soup, but I want to make potato soup that tastes like Logan's Roadhouse Potato Soup or even better. Is that too much to ask?

One time I tried to make potato soup and somehow it ended up tasting like gravy. Gravy. Which completely wrecked my husband's confidence in me whipping up fabulous potato soup which he doesn't really even like anyway.

So I am asking, begging, pleading....if you have a *fantastic* potato soup recipe that just sends you over the moon every time you eat it...please have mercy on me and send it my way. Oh, and I don't like soup that uses condensed cheese soup or cream of chicken or whatever, so if that is what you got, just keep it and I'll try it sometime at your house.

Also, if you can replicate Outback's Queensland Chicken Salad, we need to talk. And if you haven't had that? Go to Outback tonight. Other than that, have a good weekend!

Monday, June 28, 2010

The Day the Storm Came In.


On the day that our last storm came swooping into sight, I was making this.
It is really very simple. Something I make when a) I've forgotten all about dinner because I've been chasing crazy little boys around all day and b) if we've eaten too much junk. I.E. Constipation.
We are lucky enough to have freshly canned green beans from my in-law's impressive garden. So I use a jar or two of the green beans, undrained. I cube several small potatoes with the skin left ON. That is where all the vitamins and minerals are, you know. I throw it in a pot and because we are lovers of all things bacon, I put in two slices of Hickory Smoked bacon in to add some smokey flavor. I let that pot boil for a good 20 minutes and wah-la! You have dinner. If I think about this dinner early enough, I'll make a loaf of homemade whole wheat bread to go with it. Or corn bread.

I just love thunderstorms. It makes Travis mad, I think, because while he is rallying the kids to get in the basement, I'm on the front porch with my camera, ignoring his advice, for lack of better words, to "get off the damn porch and get inside"!  : )

Here's what it looked like on the east side of the house.

And here is what was coming from the west. Scary.

It passed quickly, even though I was certain a tree was going to fall on the house. They were practically sideways with the wind.

I love thunderstorms. And I love green-beans with bacon and potatoes.
And you will, too, if you try it. So go make it tonight!

Friday, September 25, 2009

Sour Cream and Chive Twice Baked Potatoes

YUM. YUM. YUM. All I can say is---YUM and easy.

Place 4 baking potatoes in a microwavable dish and turn on high about 15 minutes. (I use 2 glass pie dishes; one on top of another--you know, plastic is bad! So are microwaves for that matter.... but I at least feel a little better about using glass.) Once softened all the way through, slice down the middle; long ways.



Scrape out the potato leaving about a half inch from the sides and empty into a bowl. Once all the potato is scraped out, mix about 1 c. sour cream, a couple T. butter, and fresh cut chives (I also added real bacon pieces). Mash together in bowl and then fill your empty potato skins with the mixture. Top with more chives and bake in oven about 15 minutes.

Delicious!

Tuesday, February 24, 2009

Creamy Cheesy Potatoes

This is the perfect side to the perfect sandwich in the last post. It's pretty easy, too. And good.

2-3 potatoes, thinly sliced
1 onion, chopped
2-3 cloves garlic, minced
1 1/4 c. milk
2 T. flour
salt and pepper
3/4 c. grated cheese
2 T. butter
sour cream

Saute onion and garlic in butter until soft. Add flour, salt & pepper. Add milk all at once. Stir until thick and creamy. Add grated cheese and stir until cheese melts. Pour over sliced potatoes and mix it all together. Bake at 350 for 45 minutes. Pull out of oven and mix a few dollops of sour cream in. Serve!

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