Creamy Potato Bake

 From: Southern Living cookbook

Ingredients:

• 1/2 package instant mashed potatoes (about 6 oz)
• 1/2 cup whipped cream cheese
• 1 Tbsp butter
• 1 egg, beaten
• 2 Tbsp finely chopped green onions
• 1 tbsp finely chopped parsley
• paprika

Prepare potatoes according to package, omitting butter. 

Add cream cheese and the butter, stirring to combine. 

Stir in egg, onions, and parsley. 

Spoon potatoes into a 1-quart baking dish that is greased. 

Sprinkle with paprika. Bake at 400 degrees for 25 minutes or until thoroughly heated.

Verdict: Thumbs up! I know the picture isn't impressive, but this was really easy and flavorful! My whole family liked it. We don't ever have instant potatoes and they couldn't even tell that I used instant in this recipe!

Bob Evans Cheddar Baked Potato Soup

From: An old email recipe exchange

Ingredients:
1 can Campbell's cheddar cheese soup 
1 can chicken broth
1 lb grated cheddar cheese
4 cups milk plus 1 soup can
2 Tbsp butter
2 Tbsp corn starch
1/2 tsp of: salt, pepper, onion powder, garlic salt
7 medium potatoes, diced to 1" and boiled

Add soup, 1/2 can broth, 1 can milk and stir. Add cheese and milk. Stir in cornstarch with the rest of the broth. Add broth to soup. Add spices and butter. Bring to a boil, reduce heat and simmer for 15-20 minutes. Add boiled potatoes and simmer 15 minutes more. Top with chives and bacon bits.

Verdict:
Thumbs up! I love a good potato soup recipe, and you can't go wrong with this amount of cheese, right?? I would definitely make this soup again. It's easy and fairly fast, once you've boiled the potatoes. And very delicious!

Creamy Potato Soup

From: Food & Wine magazine

Ingredients:
6 strips bacon
1 large onion, chopped  
3 large cloves garlic, chopped
3 pounds unpeeled russet or baking potatoes (about 4 potatoes), cut into 1-inch chunks
6 cups vegetable or chicken broth
salt and pepper
sour cream
shredded Cheddar cheese
chives

In a large pot, cook bacon over medium-low heat until crisp (I used the microwave to cook mine). Remove bacon to a plate, break into small pieces, and set aside.

Drain from the pot all but 2 tablespoons fat (I used all my bacon fat, because - why not!?). Add onion (I left out the onion, didn't have one on hand) and increase heat to medium. Cook until golden, about 12 minutes. Add garlic, cook 1 more minute. Add potatoes and broth and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender, about 25 minutes.

With an immersion blender (or regular blender), puree soup until chunky-smooth. Season to taste with salt and pepper (I didn't add salt or pepper). Serve hot, and top with bacon bits, sour cream, Cheddar cheese and chives (I didn't use chives, I used dill instead).

Verdict:
I absolutely love this potato soup recipe. This is one of my top-three soup recipes to make. I definitely recommend this recipe because it's easy and it's incredibly delicious. 

Hash Brown Soup

From: Budget Savvy Diva

Ingredients:

• 1 onion, chopped
• 1 tablespoon butter
• 3 (14 ounce) cans chicken broth
• 1 (32 ounce) bag frozen hash browns
• 1 can cream of celery soup
• 1 can cream of chicken soup
• 1 1/2 cups milk
• 8 oz of cheddar cheese
• 1/2 teaspoon of pepper
• Sprinkle of Cayenne Pepper
• Sour cream ( optional)

In a medium size skillet melt butter and cook onions till browned. In a large stockpot – place onions, chicken broth and bring to a boil. Add hashbrowns and bring back to a boil.

Add soups, milk, seasoning – bring back to a boil.

Add 6 oz of cheese and mix till cheese is melted.

Garnish with remaining cheese and sour cream.

Verdict:

Thumbs up! I love potato soup and I like hashbrown soup because it's so easy to make. This was a great, tasty recipe that I'm sure I'll use again in the future! 

Cream of Potato Soup

From: Better Homes and Gardens cookbook - Breast Cancer Edition

Ingredients:
5 medium potatoes, cooked, peeled and cubed
1/2 cup onion
1 1/2 cups chicken broth or vegetable stock
1 Tbsp butter or margarine
1 Tbsp AP flour
1/4 tsp dried dill or basil, crushed
1/4 tsp salt
Dash black pepper
1 cup milk, half-and-half, or light cream

In a large saucepan cook potatoes and onion, covered, in a large amount of boiling water for about 15 minutes or until tender. Drain. Reserve 1 cup of the potato-onion mixture. Blend the chicken broth and the potato-onion mixture in a blender (except the cup you reserved). Keep in blender.

In the saucepan you used earlier, melt butter. Stir in flour, dill or basil, salt and pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly. Cook and stir for one more minute.

Stir in the reserved 1 cup cooked potato-onion mixture, the blended mixture, and cook until heated through. You can add milk to reach your desired consistency.

Verdict:
Thumbs up! I am literally in love with this recipe. I do not make other potato soup recipes. It is just so good that I can't imagine another recipe ever taking the place of this one. Make this one. Now. Do it. Don't wait. 

Family Fit Fried Potatoes

From: Hallee the Homemaker

Ingredients:
2 large potatoes, scrubbed clean with the skin on
1/2 large onion
1-2 tsp Kosher salt or sea salt
1 tsp black pepper
olive oil

Cut potatoes in half lengthwise, then slice to no more than 1/4 inch thickness.

Slice onion in thin slices.

In a frying pan heat ½ inch of olive oil to medium heat.

Place potatoes in frying pan. Top with onions (do not put onions in before potatoes, because they will burn before the potatoes cook through). Add salt and pepper.

Put a lid on it and let it sit for several minutes.

When the bottom layer of potatoes start to brown, turn them.

Leave the lid off for a few minutes, turn the potatoes again, and put the lid back on for about 5 more minutes.

Potatoes are done when a fork pierces them easily. If needed, drain on paper towels.

Verdict:
Thumbs up! I love potatoes because they are so versatile. This is a great recipe for when you're craving french fries, but it's a little different taste. I highly recommend this recipe because it's simple, delicious, and has very few ingredients.

Crash Hot Potatoes

From: The Pioneer Woman

Ingredients:
New potatoes
Olive oil
Kosher salt
Black pepper
Herbs
Cheese

Begin by bringing a pot of salted water to a boil. Add in as many potatoes as you wish to make, and cook them until they’re fork-tender.

Next, generously drizzle olive oil on a sheet pan.

When the potatoes are tender, place them on the cookie sheet, giving them plenty of room to spread out.

Next, grab your potato masher and gently press down on the potato until it slightly mashes. Rotate the masher 90 degrees and continue flattening it.

Brush the tops generously with olive oil. Season with salt and pepper. Grab your herbs - chives... thyme... rosemary... whatever is available. Chop finely and sprinkle on top.

Cook in a 450-degree oven for 20-25 minutes.

Verdict:
Thumbs up! Of course I added cheese to ours because in our house it is a sin not to add cheese onto a potato. Or anything else, for that matter. These are an awesome quick fix except for the boiling of the potatoes, and of course they're delicious. What could go wrong with a recipe like this??

Cheese and Bacon Potato Rounds

From: Here

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

Preheat oven to 400 degrees F.  Brush both side of potato slices with butter; place them on an ungreased cookie sheet. Bake in the preheated 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.

Verdict:
Thumbs up! Okay, people, this is one of Stephen's new obsession. I've been making these for a few months now and they are super easy. We always have all of these ingredients in the house, so I can whip them up whenever he gets a craving for them. I strongly urge you to butter both sides of the potato like the recipe states. Stephen tried to make these on his own one time and didn't think that was a big deal... it is. It helps with cooking the potatoes, and anyway, why would you want LESS butter!?!? A huge thumbs up from our family! 

Family Fit Fried Potatoes

From: Here

Ingredients:
2 large potatoes, scrubbed clean with skin on
½ large onion
1-2 tsp Kosher or Sea salt (to taste)
1 tsp black pepper
olive oil

Cut potatoes in half lengthwise, then slice to no more than 1/4 inch thickness. Slice onion in thin slices. In a frying pan heat ½ inch of olive oil to medium heat. Place potatoes in frying pan. Top with onions (do not put onions in before potatoes, because they will burn before the potatoes cook through). Salt and pepper. Put a lid on it and let it sit for several minutes. When the bottom layer of potatoes start to brown, turn them. Leave the lid off for a few minutes, turn the potatoes again, and put the lid back on for about 5 more minutes. Potatoes are done when a fork pierces them easily.

Verdict:
Yum! Thumbs up! Great side dish, quick, easy, delicious if you like potatoes! I didn't get a picture of these before they got gone but I will definitely be making these again in the future. 

Teriyaki Potatoes

From: Better Homes and Gardens Prize Tested Recipes cookbook

Ingredients:
1 1/2 lb tiny new potatoes
1 Tbsp butter
1 Tbsp teriyaki sauce
1/4 tsp garlic salt
1/4 tsp Italian seasoning
ground black pepper
ground red pepper
rosemary

Wash potatoes, scrub thoroughly with a vegetable brush. Cut tiny new potatoes into quarters. Place potatoes in a microwave-safe casserole dish. Add butter, teriyaki sauce, garlic salt, Italian seasoning, black pepper and red pepper. Toss to combine. Cover; cook in microwave for 12-15 minutes or until potatoes are tender. Stir twice while cooking. Garnish with rosemary if desired.

What I did differently from the recipe:
I was cooking potatoes anyway for dinner, so I cooked my regular-size potatoes. Just before serving I mixed all the ingredients and just heated them in the microwave for about one minute.

What I'll do differently next time:
Nothing.

Verdict:
Neutral. These weren't bad and I liked having an extra flavor to the potatoes. But I'm not keeping the recipe and probably won't ever make them again. These might make a nice side dish if you're cooking Mexican and you're tired of having rice as a Mexican side dish!

Corn, Potato and Cheese Soup

From: The Best Ever One Pot Cookbook

Ingredients:
2 shallots, finely chopped
8 oz potatoes, diced
4 Tbsp flour
2 Tbsp dry white wine
1 1/4 cups milk
11 oz canned corn kernels, drained
3/4 cup grated Swiss or Cheddar cheese
8-10 fresh sage leaves, chopped
1 3/4 cups heavy cream
fresh sage sprigs, to garnish

Croutons:
2-3 slices of day-old white bread
2 Tbsp olive oil



To make the croutons, cut the crusts off the bread slices, then cut the remaining bread into 1/4-inch squares. Heat the olive oil in a heavy-bottomed skillet and add the bread cubes. Cook, tossing and stirring constantly, until evenly colored. Drain the croutons thoroughly on paper towels and reserve.

Melt the butter in a large pan. Add the shallots and cook over low heat, stirring occasionally, for 5 minutes, or until softened.

Add the potatoes and cook, stirring, for 2 minutes. Sprinkle in the flour and cook, stirring, for 1 minute. Remove the pan from heat and stir in the white wine, then gradually stir in the milk.

Return the pan to the heat and bring to a boil stirring constantly, then reduce the heat and simmer. Stir in the corn kernels, cheese, chopped sage, and cream and heat through gently until the cheese has just melted.

Ladle the soup into warmed bowls, scatter over the croutons, garnish with fresh sage sprigs and serve.

What I did differently from the recipe:
I used onions instead of shallots, and substituted water for the wine.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! I love potato soups and corn soups, and cheese, so this was a tasty combination!! The croutons are definitely optional. I made just a few and they were good, but plain old crackers were delicious too. I would definitely make this again!

Rosemary Potato Cakes

From: Country Living

Ingredients:
3 Tbsp olive oil
1 1/2 cups chopped onion
1 Tbsp finely chopped rosemary
3 cups leftover mashed potatoes
1 cup panko bread crumbs
salt and pepper

In a medium skillet over medium-low heat, heat 1 Tbsp oil. Add onion, rosemary, and 1/2 tsp salt and pepper and cook until onion is soft and golden, about 7 minutes. Transfer to a large mixing bowl, add potatoes, and mix. Season with salt and pepper. Spread panko in a shallow dish. In a large skillet over medium-high heat, heat 1 Tbsp oil. Using a 1/3 cup measure, form potato mixture into 12 cakes. Gently press panko on both sides of each cake. Cook cakes in batches turning once, until golden brown and heated through, about 8 minutes.

What I did differently from the recipe:
I didn't have that many leftover mashed potatoes so I just cut down on everything accordingly.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! The BEST thing about this recipe is the fact that it calls for you to use your leftovers! These were super easy and so tasty!

French Fries

We were on the way home from out of town tonight when we passed a Wendy's. Stephen commented how good some hot, steaming, fresh Wendy's french fries would be. I ignored him because eating out is not a necessity for us, and we really can't afford to eat out every time we have the urge. But after thinking about it a second, I said, "I bet I can make those." As soon as the words came out of my mouth I thought, "Uhhhhhhh..... why did I say that?"

Behold, the best homemade french fries you will ever have. I made up this recipe which is why there are no measurements and everything is guesswork. But trust me. So good and so much cheaper than fast food.

Ingredients:
potatoes
oil (I used veggie because it was open already)
pepper
garlic powder
salt (I used both sea salt and kosher salt; couldn't tell the difference between them; it was an experiment)

Slice up the potatoes. See on the left side of the picture? I sliced some of mine in wedges and some in "french-fry" style just to have a variety. Just remember, the thicker they are, the longer they will take to cook.

I made two bowls to dip the potatoes in. I covered just the bottom of the small bowl (these were custard dishes) with oil, sprinkled (pretty moderately) with salt (again, one bowl was sea salt, one was kosher salt), and just a dash of garlic powder (it can be pretty overwhelming). Any fries that were small enough to dip, I thoroughly dipped in the bowls. Any that were too large I slathered with the mixture with a brush.

Into the frying pan! I put about 1/2-inch of oil in the skillet and warmed it while I was chopping the potatoes. You want to hear that sizzle when you throw the fries in!

Just fry and flip a few times! Should take around 4-5 minutes for one batch. Serve fresh!

Verdict:
Thumbs UP! Stephen said these were some of the best fries he's ever had and definitely compared to restaurants. It's much cheaper to make your own, although it is time consuming. But trust me, these are WORTH IT!

Cheddar Baked Potato Slices

From: Southern Living

Ingredients:
1 can (10 3/4 oz) cream of mushroom soup
1/2 tsp paprika
1/2 tsp pepper
4 baking potatoes, cut into 1/4" slices
1 cup shredded Cheddar cheese

In small bowl, combine soup, paprika and pepper. In greased 2-qt baking dish, arrange potatoes in overlapping rows.

Sprinkle with cheese; spoon soup mixture over cheese. Cover with foil; bake at 400 degrees.

Uncover, bake 10 minutes or until potatoes are tender.

What I did differently from the recipe:
I did two layers of potato slices, put half of the soup mixture and 1/2 cup of cheese over those slices, then I put the rest of the potatoes on top of that and layered it with the rest of the soup mixture and about another 1/2 - 3/4 cup of cheese. I was worried that otherwise the bottom layers of potatoes would be bland.

What I'll do differently next time:
The same thing I did this time.

Verdict:
Thumbs up! What a yummy dish! This is perfect for a potluck. I highly recommend layering this dish like I did. I'm not sure that it would be bad if you didn't do that but it was super delicious with that extra layer. I loved the slight crunch of the cheese from baking at the end! This was such a great and easy recipe. I can see myself making this for a side dish for a long time in the future. (P.S. I'm pretty sure Stephen would say bacon makes this dish longer. He says that about pretty much anything though.)

Printable version:

Ingredients:
1 can (10 3/4 oz) cream of mushroom soup
1/2 tsp paprika
1/2 tsp pepper
4 baking potatoes, cut into 1/4" slices
1 cup shredded Cheddar cheese

In small bowl, combine soup, paprika and pepper. In greased 2-qt baking dish, arrange potatoes in overlapping rows. Sprinkle with cheese; spoon soup mixture over cheese. Cover with foil; bake at 400 degrees. Uncover, bake 10 minutes or until potatoes are tender.

Beef and Potato Soup

From: Busy People's Slow Cooker Cookbook

Ingredients:
4 cups water
1 (16-oz) bag frozen, Southern style hash browns
1 cup frozen chopped onion or 1 medium onion, chopped
1 pound ground beef, cut into bite-sized pieces
2 (4-oz) cans mushroom stems and pieces, not drained
1 envelope dry onion soup mix
1 16-oz jar chunky salsa

Spray a slow cooker with nonfat cooking spray. Put into the slow cooker the water, hash browns, onion, beef, mushrooms, onion soup mix and salsa and stir until well mixed. Cover and cook in the slow cooker on high for 4 hours or on low for 8-9 hours.

What I did differently from the recipe:
The mushrooms I used were some I had frozen a month or so ago, so there was no juice to them and I chopped them into small pieces. Other than that, nothing.

What I'll do differently next time:
Nothing.

Verdict:
Meh. Neutral. It wasn't my favorite, I'll say that. I didn't have high hopes for this soup, but it was actually better than I expected. And I think we all know the picture leaves a lot to be desired. I actually forgot to take that picture until today and had to get the soup out of the freezer to snap it, which is why it looks slightly terrifying. It didn't look near as bad when it was fresh on the stove... promise. I definitely liked the kick from the salsa!

Printable version:

Ingredients:
4 cups water
1 (16-oz) bag frozen, Southern style hash browns
1 cup frozen chopped onion or 1 medium onion, chopped
1 pound ground beef, cut into bite-sized pieces
2 (4-oz) cans mushroom stems and pieces, not drained
1 envelope dry onion soup mix
1 16-oz jar chunky salsa

Spray a slow cooker with nonfat cooking spray. Put into the slow cooker the water, hash browns, onion, beef, mushrooms, onion soup mix and salsa and stir until well mixed. Cover and cook in the slow cooker on high for 4 hours or on low for 8-9 hours.

Herbed Potato Chips

Ingredients:
2 medium-sized red potatoes, unpeeled
2 Tbsp minced fresh dill, thyme or rosemary or 2 tsp dried dill weed, thyme or rosemary
1/4 tsp garlic salt
1/8 tsp black pepper
sour cream (optional)

Preheat oven to 450. Spray nonstick baking sheets with cooking spray, set aside. Cut potatoes crosswise into very thin slices, about 1/16 inch thick. Pat dry with paper towels. Arrange slices in single layer on baking sheets, coat with cooking spray.

Bake 10 minutes; turn slices over. Brush with oil. Combine dill, garlic salt and pepper in small bowl; sprinkle evenly onto potato slices. Continue baking 5-10 minutes or until potatoes are golden brown. Cool on baking sheets. Serve with sour cream if you like.

What I did differently from the recipe:
I used a sweet potato because - YUM! I love sweet potato chips. I also left out the dill, only using rosemary, garlic salt and thyme. Otherwise I did it by the book.

What I'll do differently next time:
Use more garlic salt! Yummy!

Verdict:
Thumbs up! Delicious! Great for snacking on and pretty healthy too. I didn't bake mine so long that they were blackened and crumbly. They were so good. I just wish I had put more garlic salt on because that really had a great flavor on these.

Printable version:

Ingredients:
2 medium-sized red potatoes, unpeeled
2 Tbsp minced fresh dill, thyme or rosemary or 2 tsp dried dill weed, thyme or rosemary
1/4 tsp garlic salt
1/8 tsp black pepper
sour cream (optional)

Preheat oven to 450. Spray nonstick baking sheets with cooking spray, set aside.

Cut potatoes crosswise into very thin slices, about 1/16 inch thick. Pat dry with paper towels. Arrange slices in single layer on baking sheets, coat with cooking spray.

Bake 10 minutes; turn slices over. Brush with oil. Combine dill, garlic salt and pepper in small bowl; sprinkle evenly onto potato slices. Continue baking 5-10 minutes or until potatoes are golden brown. Cool on baking sheets. Serve with sour cream if you like.

Potato Soup

Ingredients:
16 oz frozen hash brown potatoes
1 cup chopped onion
14 1/2 oz chicken broth
2 cups water
1 10-3/4 oz can cream of celery soup
1 10-3/4 oz can cream of chicken soup
2 cups milk

Combine potatoes, chopped onion, chicken broth, and water in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes.

Stir in soups and milk; heat thoroughly. Garnish if desired with cheddar cheese, cooked ham or bacon.

What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up. Not the best potato soup ever, but certainly easy and good. I loved the fact that I had frozen hash browns in the freezer I had bought on sale last year and I always have chopped onion in the freezer, so I only had to buy a couple of ingredients for this. Cheddar cheese and crackers made this soup even better!

Printable version:

Ingredients:
16 oz frozen hash brown potatoes
1 cup chopped onion
14 1/2 oz chicken broth
2 cups water
1 10-3/4 oz can cream of celery soup
1 10-3/4 oz can cream of chicken soup
2 cups milk

Combine potatoes, chopped onion, chicken broth, and water in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in soups and milk; heat thoroughly. Garnish if desired with cheddar cheese, cooked ham or bacon.

Cheesy Potato Skins

Ingredients:
4 large potatoes
2 Tbsp melted butter
1 cup shredded Colby-Monterey Jack cheese
1/2 cup sour cream
1/2 cup sliced green onions

Bake potatoes. I always find boiling is the easiest way to go. Should take about 30-45 minutes, or you can split them in half and they'll take 20-30 minutes. Let them stand until they're cool enough to handle. Cut into fourths, carefully scoop out pulp, leaving just the shells. Save the pulp for future use (mashed potatoes are just as good!)

Place potato skins, skins down, on rack in broiler pan. Brush with butter. Broil on the top rack for 8-10 minutes or until crisp and brown.

Sprinkle cheese over potato shells. Broil about 30 seconds or until melted. Serve with sour cream and green onions.

What I did differently from the recipe:
Totally left out sour cream and green onions because we don't like them. Added bacon, because - YUM!

What I'll do differently next time:
Absolutely nothing.

Verdict:
Thumbs up!! I hate how long it takes to boil potatoes, but it was so worth it. These tasted just like the appetizer at many steak restaurants. It wasn't the easiest recipe ever, but the only hard part was scooping out the pulp. Some of the potatoes were so soft they fell apart easily, which is why you see several halves in the final outcome! Obviously they still taste just as good.

$$:
I've had some interest in how much it costs to make these recipes, so I'm going to try to keep up with that when I remember and when it's possible. I only bought 3 potatoes - more than enough for two people - ($2.50) and the cheese (on sale for $1.67). I don't know how much the bacon cost but mom bought it when it was Buy 2, Get 3 Free so it was probably around $2-3. All in all I probably spent between $6-7 on this. That's about how much it costs at any steakhouse, except the rest of our meal was fresh veggies from the garden, which were free. At a steakhouse, we would be laying down another $15-20 for both of us. Worth it!