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Potato - Buckeye Twice-Baked Potato
Ingredients: Buckeye Twice-Baked Potato
Potato Recipe
  • 4 Potatoes (10 to 11 oz. each)
  • 1/2 cup Crumbled blue cheese
  • 2/3 cup Monterey Jack cheese, shredded
  • 1/3 cup Heavy cream
  • 1/4 cup Sour cream
  • 3 tbsp. Bacon, cooked and crumbled (3 to 4 slices)
  • 2 tbsp. Butter, softened
  • 2 tbsp. Green onions, thinly sliced
  • 1/8 tsp. Ground nutmeg
  • 1/4 to 1/2 tsp. Salt
Method:

Heat conventional oven to 425°F. Pierce tops of potatoes with fork several times. (Do not wrap in aluminum foil.) Bake potatoes on oven rack 60 to 70 minutes or until tender when pierced. (When using a convection oven, bake at 375°F for 55 minutes.) Remove from oven; cool 10 to 15 minutes.

Meanwhile, in large bowl, combine all remaining ingredients. Cut a thin slice off top of each potato. Using a teaspoon, scoop out center of each, leaving the shell. Add potato centers to cheese mixture. Using fork, break up potatoes and mix until well blended. Spoon mixture into potato shells. Transfer to baking sheet. Position potatoes under broiler so that tops are 5 inches from heat source. Broil 4 to 6 minutes or until tops are golden brown. Turn off heat; close oven door and leave potatoes in oven for an additional 7 to 10 minutes.

Potato Recipes- Au grattin Potatoes
Ingredients:
  • 2 pounds of Idaho Potatoes, peeled and thinly sliced (about 5 cups)
  • 2 tablespoons melted butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup grated sharp cheddar cheese
  • 1/4 cup fresh bread crumbs

Method:

Yield: 6 servings

  1. Pre-heat oven to 425°F. Lightly grease a shallow 1 1/2 quart casserole with butter. Arrange sliced potatoes in layers.
  2. Sprinkle with melted butter, salt and pepper. Top with grated cheddar cheese and bread crumbs.
  3. Bake 30 minutes, covered.
  4. Uncover and bake an additional 15 minutes or until potatoes are tender.
Potato Recipes- Party Potato Casserole
Potato Recipe
  • 10 to 12 medium potatoes, peeled and quartered
  • 1 package cream cheese, softened (8oz)
  • 1 carton sour cream, (8 oz)
  • garlic powder, to taste
  • salt, to taste
  • pepper, to taste
  • 2 teaspoons chopped chives, or to taste
  • 2 teaspoons dried parsley, or to taste
  • butter or margarine, melted
  • paprika
Method:

  • Cook potato, covered, in boiling water to cover 15 minutes or until tender. Drain well; mash potato in a medium mixing bowl. Add cream cheese, sour cream, garlic powder, salt, pepper, chives, and parsley; beat at medium speed of an electric mixer just until smooth.

  • Spoon mixture into a 1 1/2-quart casserole; brush with melted butter.

  • Sprinkle with paprika. Bake at 350° for 25 to 30 minutes.

    Serves 8 to 10.

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