Hot Stuffed Cheddar Turkey Potatoes

Harry's Roasted Potatoes

Ham And Scalloped Potatoes

Homestyle Scalloped Potatoes and Mushrooms

Herb-Roasted New Potatoes * Honey Curry Sauce

Homespun Scalloped Potatoes #2 * Ham And Spinach Double-Stuffed Potatoes

 


 

Hot Stuffed Cheddar Turkey Potatoes

 

3 large baked potatoes

1 can cream of broccoli soup

1/4 cup milk

2 cups grated cheddar cheese

1/2 cup small cooked broccoli florets

1/2 cup cooked diced carrots

1 cup cooked chunked turkey

1/2 teaspoon rubbed sage

salt and pepper -- to taste

Preheat the oven to 350F degrees. Halve the potatoes lengthwise. Scoop out the flesh into a large bowl and leave a 1/4 inch thick shell. In a smallsaucepan combine the soup, milk, and cheese. Cook over medium heat until the cheese is melted and the mixture is smooth. Coarsely mash the potatoes with 1 cup of the cheese sauce. Mix the broccoli, carrots, and turkey into the potato mixture. Add the sage, salt, and pepper. Gently spoon the mixture into the potato shells and place in a flat casserole. Cover the casserole and bake for 20 minutes. Serve the remaining cheese sauce on the side.

Serving Size : 6

Recipe By : CDKitchen http://www.cdkitchen.com

 


Harry's Roasted Potatoes

 

4 to 5 lbs potatoes

1/2 cup olive or vegetable oil

1/3 cup hot water

1 tbsp dark Soya sauce

1 tsp pepper

1 tsp powdered oregano

1/2 tsp powdered garlic, to taste

 

1) Peel & quarter the potatoes. The chunks should all be about the same size.

2) Parboil them for about 10-15 minutes, drain & turn out into a 9x13 inch casserole dish.

3) Mix all the other ingredients and pour over the potatoes taking care that all the surfaces have been coated.

3) Place into an oven preheated to 350 deg. F. for about 30-40 minutes, while turning occasionally so that all the sides get golden brown. Remove from heat & serve.

Serves 6

Source: Harry Demidavicius

 


Ham And Scalloped Potatoes

 

1 Teaspoon Cream of tartar

Potatoes -- thinly sliced

1 Slice cooked ham

Onions -- sliced thin

1 Salt and pepper to taste

2 Cups American cheese -- grated

2 Cans Cream of celery soup

1 Paprika

 

* amounts for potatoes and ham not given--use your own judgement as to size for your family. Toss sliced potatoes in cream of tartar and 2 cups water. drain. Put half of ham, potaotes and onions in crockpot. Sprinkle with salt and pepper, then grated cheese. repeat with remaining half. Spoon undiluted soup over top. Sprinkle with paprika, cover and cook on LOW for 8-10 hours. (or HIGH for 4 hours).


Homestyle Scalloped Potatoes and Mushrooms

 

1 1/3 lb (4 medium) potatoes cut into 1/8-inch slices

2 ts Vegetable oil

1 lb Mushrooms cut into 1/4-inch slices

1 tb Flour

1/4 ts Salt

1/4 ts Pepper

1/2 c Grated Parmesan cheese

3 tb Butter or margarine

3/4 c Lowfat milk

1 tb Chopped parsley

Heat oven to 400 degrees. In 2-quart saucepan over medium heat cook potatoes, covered, in 2 inches boiling water until almost tender, 6 to 8 minutes; drain. In large nonstick skillet over medium heat, heat oil. Add mushrooms; saute over high heat until tender and liquid has evaporated; set aside. In small bowl combine flour, salt and pepper. Coat shallow 1 1/2-quart baking dish with vegetable cooking spray and cover bottom with a layer of potatoes; sprinkle with a little of the flour mixture. Add a layer of mushrooms. Sprinkle with some of the cheese; dot with butter. Repeat layers until all ingredients are used, ending with butter; pour milk over. Bake 30 minutes until potatoes are tender and top is browned. Sprinkle with parsley.

Source: The Potato Board


Herb-Roasted New Potatoes

 

1 Lb New Potatoes

1/4 C Fresh Basil -- Chopped

1 Tb Fresh Oregano -- Chopped

1 Tb Olive oil

1/2 Ts Salt

1/4 Ts Black pepper

2 1/4 Oz Grated parmesan cheese

Preheat oven to 425F. Cut the potatoes into 6-8 wedges each. In a large bowl, combine the basil, oregano, oil, salt and pepper. Add the potatoes and toss to combine. Place the potatoes on a nonstick baking sheet and sprinkle with parmesan cheese. Bake for 20-25 minutes of until tender and golden brown.

Recipe By : CDKitchen http://www.cdkitchen.com


Honey Curry Sauce

 

2 Teaspoons vegetable oil

1 Tablespoon flour

2 Teaspoons curry powder

1 Teaspoon salt

1 Cup nonfat milk

1/4 Cup honey

Heat oil in small saucepan. Add flour, curry and salt; cook and stir over medium heat 1 minute. Stir in milk and honey until mixture is smooth; cook and stir until thickened.

Makes 6 servings.

Recipe By : San Jose Mercury News


Homespun Scalloped Potatoes #2

 

8 oz Cream cheese, cubed

1 1/4 c Milk

1/2 t Salt

1/8 t Pepper

4 c Potatoes, thinly sliced

2 t Chives, chpd

 

In lg saucepan, combine cream cheese, milk, salt and pepper; stir over low heat until smooth. Add potatoes and chives; mix lightly. Spoon into 1 1/2 quart casserole; cover. Bake 350 deg, 1 hour, 10 mins or until potatoes are tender. Stir before serving. Can make this ahead but don't cook, refrigerate. When ready to serve, bake as directed.


Ham And Spinach Double-Stuffed Potatoes

 

4 large idaho baking potatoes -- baked

2 teaspoons vegetable oil

4 ounces low-fat ham -- finely diced, about 1 cup

1/2 cup finely chopped onion

1/2 cup frozen chopped spinach -- thawed and drained

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup part-skim ricotta cheese

2 tablespoons skim or low-fat milk

nonstick cooking spray

 

1. Preheat oven to 450°F. In medium nonstick skillet, over medium-high heat, heat oil. Add ham and onion; cook, stirring, until onion is soft, about 4 to 5 minutes. Stir in spinach, salt and pepper Remove from heat; set aside.

2. Cut 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. Stir in ham and spinach mixture, ricotta and milk until well blended.

3. Spoon mixture into shells, dividing evenly, heaping if necessary.

4. Lightly spray cookie sheet or baking pan 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 potato halves, dividing evenly.

Makes 4 servings. Preparation time: About 25 minutes. Cooking time: About 20 minutes.

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

 

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