subject: Cook with Potatoes Six Different Ways [print this page] Cook with Potatoes Six Different Ways Cook with Potatoes Six Different Ways
What's more budget-friendly than the humble potato? It's low in cost, as well as fat and calories while offering many important benefits such as dietary fiber and potassium. Here are six ways to incorporate the potato into your family meal planning, courtesy of Gooseberry Patch.
Slow-Cooker Creamy Potato Soup
6 potatoes, peeled and cubed
2 onions, chopped
1 carrot, sliced
1 stalk celery, sliced
4 cubes chicken bouillon
1 tablespoon dried parsley
5 cups water
teaspoon pepper
1 tablespoon salt
1/3 cup butter, melted
12-oz. can evaporated milk
Combine all ingredients except evaporated milk in a slow cooker. Cover and cook on low setting for 10 to 12 hours. Stir in milk during last hour of cooking. Serves 6.
Magic Meatloaf with Potatoes
2 lbs. ground beef
1 egg, beaten
cup green pepper, chopped
cup onion, chopped
1 cup milk
1 cup saltine cracker crumbs
.87-oz. pkg. brown gravy mix
1-1/2 teaspoon salt
6 to 8 redskin potatoes
Mix all ingredients except potatoes in a large bowl. Mix well and form into a loaf; place in a lightly greased slow cooker. Arrange potatoes around meatloaf. Cover and cook on low setting for 8 to 10 hours, or on high setting for 3 to 5 hours. Serves 4 to 6.
Loaded Mashed Potato Casserole
5 to 6 potatoes, peeled and cubed
1/2 cup milk
8-oz. pkg. cream cheese, softened
8-oz. container sour cream
2 teaspoons dried parsley
1 teaspoon garlic salt
1/4 teaspoon nutmeg
3/4 cup shredded Cheddar cheese
12 slices bacon, crisply cooked and crumbled
Cover potatoes with water in a large saucepan; bring to boil over medium heat. Reduce heat; simmer for 20 to 25 minutes. Drain well. Mash until light and fluffy. In a large bowl, beat together all ingredients except Cheddar cheese and bacon until smooth and creamy. Spoon into a lightly greased 13"x9" baking pan; sprinkle with cheese and bacon. Cover and bake at 350 degrees for 30 minutes, or until heated through. Serves 10 to 12.
Oven-Fried Chips
cup olive oil, divided
2 potatoes, thinly sliced
1 teaspoon dried rosemary
2 teaspoons lemon zest
2 teaspoons kosher salt
1 teaspoon pepper
Grease baking sheet with a teaspoon of olive oil. In single layers, arrange the potato slices on the sheet. Use a pastry brush and remaining olive oil to lightly coat top of each potato slice. Bake at 400 degrees until golden and crisp, about 10 minutes. Drain on paper towels. Combine rosemary, lemon zest, salt and pepper. While still warm, sprinkle chips with rosemary mixture. Makes 4 servings.
Hot Potato-Bacon Salad
1/4 lb. bacon, crisply cooked, crumbled and drippings reserved
3/4 cup celery, sliced
1/2 cup onion, chopped
1-1/2 tablespoons all-purpose flour
3/4 cup water
1/3 cup vinegar
2 tablespoons sugar
1-1/2 teaspoons salt
1 teaspoon mustard
1/4 teaspoon celery seed
4 cups potatoes, peeled, cooked and sliced
Heat reserved drippings over medium heat in a large skillet. Add celery and onion; cook until tender. Add remaining ingredients except potatoes and bacon; cook until thickened, stirring constantly. Fold in potatoes and bacon; heat through. Serve warm. Makes 4 to 6 servings.
Cozy Breakfast Casserole
3 lbs. potatoes, peeled and cubed
2 tablespoons oil
salt and pepper to taste
1 lb. bacon, crisply cooked and crumbled
1 lb. smoked pork sausage links, browned and cut into bite-size pieces
lb. cooked ham, cubed
2 cups shredded Cheddar cheese
In a large skillet over medium heat, cook potatoes until golden. Season with salt and pepper. Add remaining ingredients except cheese; reduce heat. Cover and cook for about 15 minutes, or until potatoes are tender, stirring occasionally. Transfer to a greased 13"x9" baking pan. Add cheese and mix. Bake, uncovered, at 350 degrees for 10 minutes, or until cheese is melted. Serves 8 to 10.
