Fluffy New Potatoes

I got this recipe off  thepioneerwoman.com. I love the original twice baked potatoes, and these are the same idea.

• 9 whole (to 10) Medium To Large New Potatoes
• 2 Tablespoons Olive Oil
• ½ cups Sour Cream
• 4 ounces, weight Cream Cheese, softened
• 1-½ cup Grated Monterey Jack Cheese
• 1 Tablespoon Chopped Chives *see my note
• 1 clove Garlic, Pressed
• Salt And Pepper, to taste

Preparation Instructions

Preheat over to 400 degrees.
Rinse and dry the potatoes then place them on a baking sheet. Drizzle the olive oil over the potatoes and massage to coat. And don’t get too attached- you know how this will end.
Bake for 35 to 40 minutes, or until the potatoes are tender. Set aside for 15 minutes.
Place the sour cream, cream cheese, Monterey Jack, chives, garlic, salt and pepper in a mixing bowl.
Cut each potato in half lengthwise. With a spoon or melon baller, scoop out inside of the potatoes, leaving a very thin rim of potato inside the skin. Add the potato pulp to the mixing bowl with the other ingredients. Using a potato masher or fork, gently mash the ingredients together until fluffy and smooth. Taste and adjust the seasoning – be sure to salt it adequately. Spoon the mixture back into the potato shells.
At this point, you can flash freeze the potatoes if you want: Stick the pan in the freezer, uncovered, and allow them to harden on the outside for about 20 minutes or so. Then simply throw them into a couple of large Ziploc bags, seal them tightly, and freeze them until you need them.
When you’re ready, bake the potatoes in a 375 degree oven until thoroughly warmed through.
The potatoes will soften, “melt”, and fill the potato shells as they bake. Yummmmmm.

I used the top of a green onion and just chopped up.

Twice Baked Potatoes

I really do this by look and taste.  These are estimated amounts.

4-6 potatoes (russet)

Scrub potatoes thoroughly, pat dry, and prick with a fork.  I rub butter flavored shortening and a bit of salt on them and bake on a cookie sheet.  This helps the skins be a bit crisper not to mention taste pretty good if you like to eat them.   If you want soft skins wrap in foil.
Bake at 425 for 40-60 minutes till tender.

Now I let them cool a bit, then slice in half lengthwise and remove potato "pulp", leaving a thin layer of potato on the skin, and put in a bowl.  Put skins back on the cookie sheet to be filled in a minute.

1/2 cup sour cream (or plain yogurt works too)
1/4 cup butter
1/4 tsp garlic salt
salt and pepper to taste
Milk (optional)
shredded cheddar cheese

Mash the potato pulp with a masher or mixer on low speed.  Add butter, when its melted and incorporated I add the sour cream, garlic salt, and salt and pepper to our liking...sometimes I have to add a bit of milk to get the texture I want...creamy.  We like ours smooth, others may like it with some lumps...your choice.

 Bake at 425 for 20-30 minutes. You want them heated through.  Then the last couple minutes you can top with cheese

Ham and Potato Soup

This ones a keeper!  Even Brady he only likes mashed potatoes ate this!  Next time I will make bread bowls to serve it in! YUM!

Ingredients

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules (I used 5 cubes and added with water, potatoes, veggies before boiling)
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
1/3 cup potato flakes (optional if you prefer soup thicker...like me (; )

Directions

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Add potato flakes to cooked potatoes if desired.  Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately. Top with green onion and cheese if desired.

Shepherds Pie

1 lb browned hamburger w/onion (onion optional)
1 can green beans
1-2 cans tomatoe soup (i use 1 but you can use 2 for more saucy casserole)
2-3 cups mashed potatoes (left over from sunday are my favorite)
chees to top

Combine hamburger and beans in 9x13 pan, pour tomatoe soup over top and then the mashed potatoes.
bake @350 for 20-25 min, top with cheese