#3099 - Three Cheese Scalloped Potatoes

(by Shirley McNevich)

1 1/2 lbs. baking potatoes
2 TBSP butter
1 pint heavy cream
2 garlic cloves (minced or sliced thinly)
2 cups shredded cheddar cheese
4 deli slices of provolone cheese (thick cut)
1/2 cup fresh grated Parmesan cheese
salt and pepper to taste

Wash and peel the potatoes, then slice them thinly. Grease a 2qt. casserole dish. Spread half of the sliced potatoes in the casserole dish. Dot 1 TBSP butter over the potatoes. Spread half of the minced/sliced garlic over the potatoes. Carefully pour half of the cream over the potatoes. Sprinkle salt and pepper over the potatoes, then spread half of the shredded cheddar cheese over the potatoes. Spread the rest of the potatoes on top, dot 1 TBSP butter over the potatoes, spread the rest of the garlic over the potatoes, pour the rest of the cream over the potatoes, sprinkle salt and pepper over the top and spread the rest of the shredded cheddar cheese over the top. Spread the provolone cheese slices to cover the top. Bake (covered) at 325 degrees for 30 minutes, remove from oven, sprinkle the grated Parmesan cheese all over the top, return to oven and bake UNCOVERED for 30 minutes longer  or until potatoes are fork tender.

#2955 - Oven Fried Potatoes

(by Shirley McNevich)

4 large baking potatoes (do NOT peel)
1/4 cup canola oil
grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. paprika
1/8 tsp. pepper

Scrub the potatoes, then cut them into wedges. Place the wedges in a greased glass baking dish (skin side down). In a bowl add the canola oil, 2 TBSP Parmesan cheese, salt, garlic powder, paprika and pepper--stir to mix. Use a pastry brush to brush the mixture all over the top of the potatoes. Bake at 375 degrees for 1 hour, brushing more of the canola oil mixture over the potatoes every 15 minutes. For the last 15 minutes of baking, turn the potatoes on their sides so the skins get browned. Sprinkle with more Parmesan cheese if you wish.

#2951 - Scalloped Potatoes and Ham

(by Shirley McNevich)

1 lb. cooked ham (cut into bite sized pieces)
5 cups potato slices (washed and peeled before slicing)
1 - 10.75oz. can Campbell's cream of mushroom soup
1/4 cup milk
1/2 cup chopped onions
1/4 cup chopped green bell peppers
pepper to your taste
2 TBSP butter

Grease a 2 qt. casserole dish. Spread half of the sliced potatoes in the bottom of the casserole dish. Spread all of the ham pieces over the potatoes. Spread the other half of the sliced potatoes over the ham. In a bowl add cream of mushroom soup, milk, chopped onions, chopped green bell peppers and pepper--stir to mix. Pour the soup mixture all over the top of the potatoes. Dot the butter over the top of the soup mixture. Cover and bake at 350 degrees for 1 hour, then remove cover, return to oven uncovered and bake until potatoes are tender.

#2556 - Grilled Bacon Potatoes

(by Shirley McNevich)

3 large baking potatoes (washed--do not peel)
5 slices cooked bacon (crumbled)
1 large onion (peeled and diced)
8oz. sharp shredded cheddar cheese
1/2 cup butter
salt and pepper to taste

Use a fork to poke holes all over the potatoes. Place them in a microwave safe bowl and microwave on high for 15-20 minutes or until potatoes are tender. Use a fork to hold the hot potatoes one at a time on a cutting board, then use a sharp knife to slice the potatoes. Place a large piece of foil on the counter and spray it with Pam--spread the potatoes on the foil and salt/pepper potatoes to taste. Spread crumbled bacon over the top of the potatoes. Spread the diced onions over the potatoes. Slice the 1/2 cup butter into small pieces and spread the butter pieces over the top of the potatoes. Bring the edges of the foil together to make a packet but don't close the top--leave some space open in the foil for venting. Place the packet on a hot grill--bake on the grill until mixture is hot. Careully open the foil, spread the shredded cheese over the top and return to grill until cheese is melted. If you don't want to use the grill, place foil packet on a baking sheet instead and bake in the oven at 350 degrees.

#1325 - Chili Baked Potatoes

(by Shirley McNevich)

large baking potatoes
1 bag shredded cheddar cheese
1 1/2 pounds ground chuck
1 medium onion
1 tsp. salt
1/2 tsp. pepper
1 pint home canned tomatoes or stewed tomatoes from the store
1/2 bottle of a 24 oz. size Heinz ketchup
2 tsp. chili powder
2 cans of kidney beans (40.5 oz. size) - Hanover brand if you can find them

In a Dutch oven, put in ground chuck, chopped onion, salt, and pepper. (If you like it spicier, you can also add chopped red pepper, chopped green pepper, or both). Add one cup of water and cook until meat starts to brown. Add tomatoes, ketchup, chili powder, kidney beans, and cook on medium heat for about 20 minutes. Wash potatoes and poke them with a fork. Bake the potatoes at 400 degrees for 1 hour. Place baked potatoes on serving plates. Cut potatoes in half, drizzle with chili, and sprinkle with shredded cheddar cheese. Serve with sour cream if desired.

#1321 - Pork Chops and Potatoes

(by Shirley McNevich)

4 pork chops
1/2 cup water
2 red baking potatoes (washed, peeled and sliced)
1 onion (chopped)
1 can Campbell's cream of mushroom soup
1/2 cup milk
salt and pepper to taste

Salt and pepper both sides of pork chops. In a skillet over medium heat add water, chopped onion and pork chops--cook and brown pork chops on both sides--set aside. Grease a 2 qt. casserole dish. Add sliced potatoes to the casserole dish--salt and pepper them to your taste. In a bowl add soup and milk--stir. Place pork chops and onions on top of sliced potatoes. Pour the soup mixture over the sliced potatoes and pork chops. Cover and bake at 350 degrees for 1 hour 15 minutes or until potatoes are tender. Good idea to place casserole on a baking sheet before baking to catch drips.

#1093 - Sliced Microwave Potatoes

(by Shirley McNevich)

4 baking potatoes
salt to taste
pepper to taste
butter
chopped green onions (optional)
shredded cheddar cheese
sour cream (optional)

Wash and rinse potatoes. On a cutting board and using a sharp knife, slice each potato down (in width) 1/8" slices but DO NOT cut all the way through--you want the potatoes to stay together. Place the potatoes in a microwave safe dish. Put butter, salt and pepper on top of potatoes and between slices. Sprinkle chopped green onions on top of each potato. Microwave on high until potatoes are tender. Remove from microwave and sprinkle shredded cheddar cheese on top of potatoes. Return to microwave and microwave on high until cheese melts. Scoop sour cream on top before serving if you wish.

#1005 - Old Bay French Fries

(by Shirley McNevich)

2-3 lbs. good quality baking potatoes
1 cup flour
1 tsp. salt
1 tsp. paprika
1 tsp. garlic salt
a few dashes of pepper
water
canola oil
Old Bay seasoning

Line cookie sheets with paper towels--set aside. Wash and peel potatoes, then slice them into french fry wedges and place in a large bowl--run cold water into the bowl until all french fries are covered--set aside. Add 1/2" canola oil to a cast iron skillet--turn heat to medium and heat oil until hot enough to fry. In a separate bowl add flour, salt, paprika, garlic salt, pepper--stir. Add water a little at a time--stir after each addition and keep adding water/stirring until batter is the consistency of pancake batter. Use tongs to pick up one potato wedge at a time, dip it in the batter then drop it in the hot oil. Repeat with more potato wedges and try to keep them from touching one another--turn french fries to brown both sides. As french fries are browned and done to your liking, place them on the paper towel lined cookie sheets--put them close together but not on top of each other. Before frying the next batch, sprinkle the hot french fries with Old Bay Seasoning. Continue with all french fries and make sure all have been sprinkled with Old Bay. If you're afraid they will get too cold while finishing the frying, preheat oven to 150 degrees--dump finished french fries in a lightly greased metal cake pan. Put the cake pan with finished french fries in the oven to keep them warm while you fry the rest.

#732 - Baked French Fries

(by Shirley McNevich)

6 large baking potatoes
salt and pepper to your taste
Pam cooking spray

Preheat oven to 475 degrees. Wash but do NOT peel the potatoes. Cut the washed potatoes into wedges with the peel still on. If you slice them into very thick wedges you will have to increase your baking time. Spray a baking pan with Pam. Arrange the potato wedges in a single layer on the pan, then spray the top of the potato wedges with Pam. Sprinkle the potato wedges with salt and pepper to your taste. Bake 15-20 minutes, then turn potato wedges. Sprinkle the tops with salt and pepper to your taste. Return to oven and bake 15-20 minutes more.

#590 - Potato Appetizers

(by Shirley McNevich)

1 - 16oz. package sliced bacon
4 baking potatoes (washed, peeled and sliced into 1/8" chips)
1/4 cup melted butter
1/4 tsp. pepper
1/2 cup shredded cheddar cheese

Wash, peel and slice the potatoes into 1/8" chips. Place sliced potatoes into a bowl--add melted butter and pepper. Stir with a spoon until well coated. Place potatoes in a single layer on a greased jelly roll pan (pan needs to have a lip). Bake at 425 degrees for 20 minutes or until tender. While potatoes are baking, cook bacon according to package directions. Crumble the cooked bacon into a bowl. After potatoes have baked for 20 minutes, remove from oven and use tongs to turn each potato onto the other side. Sprinkle the crumbled bacon and cheddar cheese over the top of each potato. Return to oven and bake at 425 degrees for 5 minutes longer or until the cheese is melted.