#3668 - Waffle Fries and Bacon Dip

(by Shirley McNevich)

1 bag frozen waffle cut french fries
3-4 slices bacon (cooked and crumbled; more if you wish)
1 - 16oz. Breakstone's sour cream
1/4 cup fresh chopped chives (less if you wish)
a few dashes of hot sauce (optional)

In a bowl add crumbled bacon, sour cream, chopped chives and hot sauce--stir well to mix. Pour the mixture into a dip serving bowl, then cover and refrigerate overnight. The next day bake the waffle fries according to bag directions. While the fries are baking, remove the bacon dip from the refrigerator and set it on your counter to warm slightly. Serve the hot fries with the bacon dip.

#3522 - Sour Cream Horseradish Dip

(by Shirley McNevich)

1 1/2 cups shredded sharp cheddar cheese
1 cup Breakstone's sour cream
1/4 cup crumbled cooked bacon
2 TBSP horseradish sauce (more if you like it with more "bite")
2 TBSP chopped fresh chives
good quality crackers

In a bowl add shredded sharp cheddar cheese, sour cream, bacon and horseradish sauce--beat with a whisk until well blended. Taste--add more horseradish sauce if you wish--beat well. Spread the mixture into a serving bowl--add chopped chives--stir to mix. Refrigerate until cold. Serve with good quality crackers.

#3332 - Seasoned Potato Skins

(by Shirley McNevich)

6 red potatoes OR other baking potatoes
2 TBSP butter (melted)
Lowry's seasoned salt (to your taste)
fresh grated Parmesan cheese (as much as you wish)
shredded cheddar cheese (as much as you wish)
6 bacon strips (cooked and crumbled)
1 pint Breakstone's sour cream
chopped chives for topping (optional)

Cut a slit into each potato and bake them until tender, then let them cool for 1 hour. Slice each potato in half and scoop out some of the potato flesh (you can save the flesh for something else or discard it). Brush the melted butter all over the insides and outsides of the potato skins (don't be stingy), sprinkle seasoning salt and grated Parmesan cheese on the insides of the potato skins and place them on a greased baking sheet. Bake at 425 degrees for 8-10 minutes or until hot and crispy. Remove from oven and generously put crumbled bacon and shredded cheddar cheese in each skin. Return to oven and bake a few minutes longer until cheese is melted. When ready to serve, place a spoonful of sour cream on top of each potato skin and sprinkle chopped chives over the sour cream.

#3299 - Cheddar Cheese Mashed Potatoes

(by Shirley McNevich)

8 red potatoes
1 cup cold butter
8oz. cheddar cheese (shredded)
1/2 cup heavy cream
salt
pepper
chopped fresh chives (to your taste)

Wash and peel the potatoes, then cut them into chunks. Place the potato chunks in a pot and cover them with water. Cook/stir over medium heat and bring to a boil--cook until potatoes are fork tender (about 18-20 minutes). Drain the potatoes (DO NOT RINSE), then place them in a large bowl and mash them with a potato masher. Cut the cold butter into small pieces--add the butter pieces and shredded cheddar cheese to the mashed potatoes--stir well to mix. Cover the bowl for a few minutes to give the cheese and butter time to melt. Uncover the potatoes and add the heavy cream, salt (to your taste) and pepper (to your taste)--stir well. Taste--add more salt/pepper as needed, then stir again. If mashed potatoes are too stiff, add a little more heavy cream and stir again. If you don't like the small lumps, place mashed potatoes in a mixer and beat until smooth and creamy. Place mashed potatoes in a serving bowl and sprinkle the chopped fresh chives over the top.