Don's 'Nawlins Baked Potato Casserole

Delmonico Potatoes * Deluxe Potatoes Gratin

Double Baked Potatoes * Double-Cheese Double-Baked Potatoes

Deluxe Scalloped Potatoes


Don's 'Nawlins Baked Potato Casserole


6 large potatoes

1/2 cup butter

1 cup parmesan cheese (fresh grated)

1/4 cup bacon bits



6 stalks green onion tops

1 cup shrimp (raw, medium-size)

1 cup crawfish

cajun seasoning



Boil, bake, or nuke the potatoes

Cut potatoes in half and arrange in a large casserole dish - leave skins on potatoes - press down with a fork Spread butter over potatoes Spread Bacon bits over butter Add Salt & pepper Devein and peel shrimp and crawfish saute shrimp and crawfish in butter with garlic and cajun seasoning - add to casserole Spread grated cheese over top Sprinkle cajun seasoning on top Bake until hot and cheese is melted Top with chopped green onion tops

Yield: 8 servings

By: Don McWhirter

Delmonico Potatoes


1 tablespoon butter

1/2 cup minced onions


Freshly ground white pepper

2 teaspoons chopped garlic

1 tablespoon flour

1 cup whole milk

4 pounds Idaho potatoes, peeled, small diced and blanched

1/2 cup fine dried bread crumbs

Drizzle of olive oil


1 tablespoon finely chopped fresh parsley leaves

Preheat the oven to 400 degrees F. In a large sauté pan, melt the butter. Add the onions. Season with salt and pepper. Sauté for 1 minute. Add the garlic. Stir in the flour and cook for 1 minute. Stir in the milk and bring the liquid to a boil. Remove from the heat and stir in the potatoes. Season with salt and pepper. Pour into a greased 6 cup baking dish. In a mixing bowl, add the bread crumbs and a drizzle of oil. Mix thoroughly. Season with Essence. Stir in the parsley. Spread the crumb mixture evenly over the potatoes. Place in the oven and bake until golden brown, about 10 to 12 minutes. Remove from the heat and serve

Yield: 6 to 8 servings

Recipe by Emeril Lagasse

Deluxe Potatoes Gratin


2 pounds baking potatoes -- peeled and sliced

6 cloves garlic -- chopped

1 1/4 cups cheddar cheese sauce

1/2 teaspoon salt

1/2 teaspoon ground red pepper

cooking spray

1/4 cup grated fresh parmesan cheese

1 dash paprika

Preheat oven to 350F degrees. Place the potato slices and garlic cloves in a saucepan, and cover with water Bring to a boil, and cook 8 minutes or just until tender. Drain. Combine the cheddar cheese sauce, salt, and pepper. Arrange half of the cooked potatoes and garlic in a 2-quart baking dish coated with cooking spray. Pour half of the sauce mixture over potatoes. Repeat the procedure with remaining potatoes and garlic and remaining sauce mixture. Sprinkle with Parmesan cheese and paprika. Bake at 350F for 25 minutes or until bubbly.

Recipe By : CDKitchen

Double Baked Potatoes


4 large potatoes or equivalent small ones

1 (8 ounce) package of cream cheese

some frozen chives (this sounds vague- buy the frozen ones in a little

plastic container, not the dried, and when you add them put in enough

to make it look like there are chives in there. A spoonful?)

1/2-1 larger sized container of sour cream

Peel, cube, and boil the potatoes till soft. Put the cream cheese in the bottom of a mixing boil and add the drained potatoes on top. The potatoes have to be hot and go right on the cheese or else it won't melt enough to mix it in easily. Mix in about 1/2 the sour cream container and add more until the potatoes are not too dry, like the consistency of creamed potatoes. Add chives until the potatoes look chived (since they don't do much, it really doesn't matter). Mix well, and spoon into oven safe bowl. Press down to get out air pockets and smooth the top. Bake at about 350-400 until the top begins to brown (about 15 min. I think)

Double-Cheese Double-Baked Potatoes


4 large idaho baking potatoes -- baked

1 cup part-skim ricotta cheese

1/4 cup grated parmesan cheese

2 tablespoons low-fat or skim milk

1 tablespoon freshly chopped basil or 1 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon black pepper

nonstick cooking spray


1. Preheat oven to 450°F.

2. Cut off 1/2 inch from long side of each potato. Scoop cooked potato into bowl, leaving 1/4-inch-thick shell. With fork or potato masher, mash cooked potato in bowl; beat in ricotta, Parmesan, milk, basil, salt and pepper. Spoon mixture into potato shells, dividing evenly and heaping filling if necessary.

3. Lightly spray cookie sheet with nonstick cooking spray; place stuffed potatoes on cookie sheet. Bake until golden brown, about 15 minutes.

Variation: Halve baked potatoes lengthwise; scoop out pulp, leaving thin shells. Make filling as above; spoon filling back into each potato half dividing evenly. If using a microwave instead of cooking stuffed potatoes in conventional oven, place potatoes on microwave serving plate. Microwave on Medium until heated through, about 8 to 10 minutes.

Makes 4 servings.

Recipe By : Low-Fat Meals, Woman's Day, 4/96

Deluxe Scalloped Potatoes


6 medium potatoes -- cooked and cubed

2 cups shredded Cheddar cheese

1 1/2 cups sour cream

1/4 cup butter or margarine

4 green onions -- chopped

In large saucepan over medium heat, melt butter. Add cheese and stir until melted. Add sour cream, onion, and potatoes; mix well. Turn into buttered 2-quart baking dish. Bake at 375F for 30 minutes.

Recipe By : Judy James

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