8 Awesome Potato Recipes to Try ...

Photo Credit: steamboatwillie33

I usually make this dish when there are a lot of people to feed, such as during the holidays. Take a 9 x 13 baking dish and lightly coat the bottom with olive oil. Use a pastry brush to make the coat of oil as thin as possible. Wash the new potatoes and slice them almost all the way through in very thin slices. When you finish, the potato should look like you could use it as a recipe card holder for about 6 or 7 cards. Spread a bit of butter or margarine on top of each potato and sprinkle with chives. Bake these at 450 degrees for about 30 minutes.

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There are many so many different ingredients that can be combined to make this casserole. I like to use either cream of mushroom soup and chunks of cooked chicken or cream of celery soup and chunks of cooked ham. Either use frozen hashbrowns or shred your own potatoes. If you shred your own, then you might want to brown them in a skillet before using them in this recipe. Toss the can of soup and a can of milk with the hashbrowns and meat of your choice. Half and half can be used instead of milk for a creamier consistency. Add spices and layer the hashbrown mix in the dish. Top with shredded cheese of any kind. Bake at 400 for about 25 minutes.

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I actually like this type of potato salad much more than the variety that uses mayonnaise or mustard as the base. Boil about 4 cups of peeled and cubed potatoes, drain, and set aside. Mix 2 eggs, a fourth cup of vinegar, a fourth cup of sugar, and a quarter teaspoon of black pepper. Beat these ingredients together and then set them aside for later. Cook 4 to 6 slices of bacon until almost crisp and add a half cup of chopped green pepper and a half cup of diced onion. Cook these ingredients for a few minutes more and then slowly add in the egg mixture that you beat together earlier. Remove from heat and add this egg mix to the potatoes. Toss the concoction lightly together and top with sliced hard-boiled eggs.

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This recipe takes some time to make, but it can be sped up if you have a microwave or if you bake the potatoes in the oven the night before. Slice the baked potatoes in half and gently scoop out most of the insides. You’ll want to leave a bit of potato on the skin so it will be less likely to break when you fill them later. For about 4 large russet potatoes, mix the potato innards with a half cup of milk and half cup of sour cream, plus 2 or 3 tablespoons of butter. Heap the mix back into the potato shells and top with shredded cheese. Bake the potatoes at 350 degrees for about 20 minutes.

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If you’ve already made twice baked potatoes, then this recipe will seem rather familiar. Bake and clean out most of the insides of as many potatoes as you want. I like using medium sized russet potatoes so they are easy to eat, since these particular oven-baked potatoes are more of a finger food. I don’t use the insides of the potatoes for this recipe. When cleaning out the potatoes, make sure to leave around a quarter of an inch of potato innards attached to the skin. Sprinkle shredded cheese, chives, and some crispy bacon chunks on top and bake at around 400 until crisp.

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Yes, this is another casserole made with potatoes, but these are mashed and not hashbrowns. Begin by soaking a fourth cup of fine bread crumbs in a half cup of milk. Combine this mixture with a pound of cooked hamburger, some spices of your choice, a minced onion, and 1 large egg. Place this concoction in a 9 inch pie plated and top with around 3 to 4 cups of mashed potatoes. I like to add some grated parmesan cheese or sharp cheddar on top during the last 10 minutes of baking. The entire pie should cook for a total of 35 minutes at 350 degrees.

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Heat 6 tablespoons of butter in a skillet and then add a cup of chopped onions. Cook the onions until lightly browned and add 3 cups of sliced potatoes that have already been cooked. You can buy these in the freezer section. The potatoes can also be added raw, but make sure to cook them thoroughly and place them in the skillet of butter at the same time the onions are added. Salt and pepper to taste and add some freshly chopped parsley too.

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Most people make scalloped potatoes with sliced potatoes, but I like to use hashbrowns instead. Sauté a large onion in a skillet with a stick of butter. Once the onions are nicely browned, remove them from the heat and add 16 ounces of frozen hashbrowns, a can of cream of mushroom soup, and a cup of milk to the same skillet. Mix in a cup of shredded cheese of your choice, half of a chopped red bell pepper and half of a yellow bell pepper, and a cup of crushed soda or butter crackers. The Ritz crackers or whatever the no-name brand of the same type of crackers is called seem to make this dish taste the best. Transfer this mix to a baking dish and cook for 50 minutes at 350 degrees.

Some of these 8 awesome potato recipes to try are rather lengthy. Each of them is really yummy and I have yet to hear a negative comment from my family about any of these. See what you think! What is your favorite recipe using potatoes?

Top Photo Credit: mooshee85