Super Loaded Baked Potato

I made this for dinner one Sunday night.  Sure was yummy and fairly quick to make.You don't need a lot of ingredients and would guess you could put whatever you like in it.  I followed the post I saw the only change I made was that I added red sweet pepper and 3 oz of cream cheese too.  (I also made a much larger batch  - cooked 9 potatoes.  But the ingredients below are for the 4 potatoes

Ingredient:
4 large russet potatoes (cleaned and poked)
6 oz steak sliced or chopped into bite size peices
3 TBL Worcestershire sauce
1/2 - 1 tsp garlic powder
1/2 large green pepper - diced
1/2 large red sweet pepper - diced
1 large diced onion
salt and pepper
1 cup mozzarella cheese
2 oz cream cheese **optional**

Bake the potatoes for 45 minutes at 400 °.  Let cool the cut in 1/2 and scoop out insides
Place skins back on baking sheet and bake for another 8-10 minutes.  In a skillet heat 1 TBL oil,  add
steak, cook until almost done, add peppers, onions, Worcestershire sauce, garlic powder and cook for another 2 or 3 minutes, don't overcook because they will cook a bit more when you put them back in the oven.  Fill potato skins, top with cheese and return to oven for about 10 minutes.  Serve with sour cream and green onions.

Thanks for stopping by, have a great week and always remember to Find the Time To Do All the Things You L♥ve.
Donna

Corn Chowder with bacon and potatoes

I have been craving this soup for a week or so, and our weather here in Kansas has been just crazy.  One day 77 and the next barely in the mid 30's.  So this was the perfect time to make this.  I've never made corn chowder before and I've only had it a couple of times and really enjoyed it.

This came our sooooooooooooooo yummy....I will make it again for sure.  I took this to work and shared with some of my co workers and they all loved it.  Just enough left for 1 one serving.  Which I will totally enjoy.

PRINT:

Ingredients

8 slices bacon, cooked and crumbled*
1/4 cup butter, diced into 1 Tbsp pieces
1 large red bell pepper, diced (1 1/2 cups)
1 medium yellow onion, diced (1 1/4 cups)
2 cloves garlic, minced
1/3 cup all-purpose flour
6 cups low-sodium chicken broth
3 medium russet potatoes, peeled and diced slightly less than 1/2-inch thick (3 cups)
Salt and freshly ground black pepper, to taste
2  cans corndrained
1 can creamed corn
1  cup half and half
1/2 - 1 cup heavy cream
3 oz cream cheese
3 oz Cracker Barrel White Cheddar Cheese
2 tsp dried thyme
Chives, chopped
sour cream


Directions:

Boil cubed potatoes until almost done, drain.
In large sauce pan cook bacon til crispy, set aside but leave fat in pan.  Add 1 TBL of butter to fat and then add 1/2 chopped onion.
Preheat oven to 450°, line a cookie sheet with parchment paper and place the red pepper cut in half and the other half of the onion.  Cook until tender.  Set aside.
Back to bacon fat and butter, when onion is opaque add the garlic.  Add 2 TBL flour and stir until you get a wet sand look.  Add the chicken stock slowly and use whisk to stir so you get a nice smooth mixture.  Add all the corn, cooked pepper and onions and cook for about 10 minutes.  Add the Cheddar cheese, salt and pepper to taste.  Add the half and half and potatoes and cook for about 20 minutes at real slow low simmer.  The potatoes will continue to cook.  At this point I turned off the heat and let the flavors meld.  I finished the soup the next morning.    I melted butter in the microwave, added 2 TBL flour and made a roux.  I then added a 1/3 cut heavy cream and mixed til smooth.  I added that to the soup, added more heavy cream and simmered for about 10 minutes.  I then added the thyme and the cream cheese and simmered until the cheese melted.
When you serve garnish with chives and sour cream.  Enjoy with your favorite bread.
YUM, YUM, YUM
Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the Things You L♥ve.
Donna

Potato Rolls with onion

This is a wonderful roll with lots of flavor but not much work.  There is only 1 rise so it makes up in a short time.  You can have fresh baked bread or rolls in about an hour, how great does that sound.  Since I have retired I don't buy bread anymore everything in the house is home made.  It's pretty scarey to buy bread in the store and a month later its still ok with no mold.  Yikes!!! My homemade bread and baked good if not refrigerated will get mold within 2 - 3 days.  Gives you something to think about and what do they put in the foods that give them that long a shelf life.  With making your own you know exactly what's in it and it tastes so much better.  Ok I'll get off my soap box for now.  Here's the recipe.  I will for sure be making these again, because they make a wonderful sandwich.
Printable:
Ingredients:
1/2 large  onion diced
1 TBL butter
1 3/4 cup warm water
2 TBL sugar
2 1/2 tsp salt
1 cup potato flour
3- 4 cups AP flour
2 pkg yeast
2 TBL vegetable oil
1 egg white mixed with a little water

Directions:
Saute the onions until they are translucent and set a side to cool.  In large mixer bowl mix 1 cup potato flour, 1 cup AP flour, salt, sugar and yeast.  With paddle attachment on add the water and oil and beat for 3 minutes.  Put dough hook on then add 1/2 cup flour at a time and continue to knead the dough for 3 1/2 minutes, then add the onions and knead for another 3 minutes until you get a nice soft dough (it should not be sticky).  Set on floured counter to rest for 10 minutes covered.  Divide dough into 12-14 round shaped balls and place on a lined parchment paper baking sheet   (these do rise quite a bit so don't make your balls too big and don't place too close together)  These will make wonderful small dinner rolls.
Cover and let rise for about 30 minutes.  Preheat oven to 375 °F    Brush tops of rolls with egg white and bake for 25 minutes until golden brown.  Cool a bit on wire rack then enjoy.  These also make wonderful sandwiches.

Thanks for taking time from your busy day.  Have a wonderful day and Remember to Find the Time to Do ALL the things You ♥ Love.
Donna

Deluxe Hassleback Potatoes

I tired this recipe with the Oven Lemon Honey chicken, .....Great  accompaniment, the flavors go together wonderfully.  I liked these potatoes but am not sure if I like them MORE than the original.  You try them and let me know.  :-)  I got this recipe from Kayotic Kitchen, here, she has some awesome recipes.

Ingredients:  6 medium potatoes
5 bacon strips
1 tomato
1 large garlic clove
2 tbsp butter
chicken broth
parmesan
dried basil
pepper
salt

Directions:

Cut the bacon slices in 4 and thinly slice the tomatoes. Cut those slices in half.   

Peel and wash the potatoes. Use about  2 potatoes per person.  (If they don't all get eaten you'll have a nice leftover)   Place the potato on a spoon with the flat side down.  Cut the potatoes across at about 1/4 to 1/2 inch intervals. Season the potatoes with salt and pepper. Try to get some between the slices as well.  Alternately put bacon and tomato between the slices.   Sprinkle them with a hint of dried basil. Don't overdo the basil.   In a cast iron skillet or oven proof skillet add  1 1/2 tbsp butter.  Add the garlic before the butter gets really hot. We want to flavor the butter without burning the garlic. Cook for a minute.  Add the potatoes to the skillet.  Pour in enough chicken stock to cover the potatoes between 1/3 to halfway.  Bring the liquid to a boil.  Top the potatoes with the grated Parmesan.   Then put the  skillet to the oven and bake at 350F  for 35 to 40 minutes. Until the potatoes are tender and the cheese is golden brown. The liquid will cook down and the starch will turn it into a thick sauce sticking to the potatoes.
Yet another great side dish to try.
Thanks for stopping by,  have a wonderful day and Remember to Find the Time to Do ALL the things YOU love.
Donna

  

Num Num

A very easy potato that's different from the everyday type we American's eat.

 These are called Hasselback Potatoes, I believe they originated in Sweden.  I found the recipe here  you will see several recipes from her site.  The one thing I find very appealing about her site is that she has wonderful pictures, which I feel make you want to try the recipe.  I'm hoping my pictures do the same for you.  I changed one thing in the recipe.  I didn't have lemon pepper on hand,   See note below.



Preheat oven to 425F degrees
Ingredients:
7 medium roasting potatoes
2 or 3 tbsp butter
1/2 tsp Lawry’s Garlic Salt
1/4 tsp Lawry’s Lemon Pepper *I used lemon peel in jar)
1/4 tsp black coarse pepper
1/4 tsp dried parsley

Directions:
Start with 6 or 7  potatoes.  I used Yukon Gold. Give them a good scrub.  Lightly butter your baking dish.  Mix the ingredients from above and brush all over the potato and be sure to get some in-between.
Bake the Hasselback potatoes in a preheated oven at 425F (220C) for 40 to 45 minutes. Until the outside is golden  and crispy and the inside is fork tender.
I also think you could added whatever spices you would like to try.  Be adventurous, maybe some garlic, basil, rosemary or any type of dried spice.

The trick to cutting these is to lay them on a wooden spool and then cut the knife will stop before it goes all the way through. That way you can get the seasoning in between the slices too.

This is the underside of the potato when it's done.  Yummy

And plated with stuffed chicken breast and tomato salad.

Thanks for stopping by.  I will post the recipe for the tomatoes and the chicken in a few days.  Have a wonderful day and Remember to Find the Time to do All the Things you love.
Donna
Hasselback Potatoes