Potato Pockets Sp5 Recipes

POTATO POCKETS

Steps:

• Divide the potatoes, carrots and onion equally among four pieces of heavy-duty aluminum foil (about 18 in. x 12 in.). Top with butter; sprinkle with salt if desired and pepper. Bring opposite short ends of foil together over vegetables and fold down several times. Fold unsealed ends toward vegetables and crimp tightly. , Grill, covered, over medium heat for 10-15 minutes on each side or until potatoes are tender. Remove from grill. Open foil and sprinkle with cheese; reseal Let stand for 5 minutes or until the cheese melts.

PERFECT POTATO POCKETS RECIPE - (4.3/5)

Steps:

• In large bowl, mix the mashed potatoes and hot water. Add cream cheese; beat until blended. Stir in the ham, onions, bacon and Cheddar cheese. Separate crescent dough into 8 triangles. Slightly stretch corners of short side of each triangle to make longer. Place on ungreased cookie sheet. Spoon 1/3 cup potato mixture on center of each triangle. Bring corners to center over filling, overlapping ends; press gently to seal. Mix butter and pepper sauce; brush over tops. Bake at 375°F 10 to 12 minutes or until golden brown.

SILKY POTATO PILLOWS #SP5

Steps:

• In a mixing bowl, combine the mashed potato and goat cheese.
• Fold the chives into the mashed potato and cheese mixture.
• Place a heaping teaspoon of the mashed potato mixture in the middle of a wonton wrapper, wet the edges of the wrapper lightly with water and fold one corner on to the other, creating a triangle, sealing the edges firmly with your fingers. Don't let any of the filling get on the edges as it will leak out during cooking. If this happens try less filling.
• When you've used up all the filling and/or wrappers, arrange the pillows on a parchment lined plate and refrigerate them for about 20 minutes.
• Heat the butter over medium heat in a large pan until it starts to foam slightly. Add the pillows in one layer (you can do this in batches so you don't crowd the pan) and cook a few minutes on each side until warmed through and soft.
• Serve right away nice and warm!

SIMPLE POUCH POTATOES

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Spray four sheets of aluminum foil with cooking spray.
• Divide potatoes evenly among the sheets of aluminum foil; season with salt, pepper, garlic powder, and oregano. Place 2 tablespoons of the butter flavored spread over each mound of potatoes. Create packets by folding and sealing the aluminum foil. Place the foil packets on a baking sheet.
• Bake in the preheated oven until potatoes are tender and easily pierced with a fork, 55 minutes to 1 hour. Drain melted butter-flavored spread before serving.

POTATO DRESSING #SP5

Steps:

• Make the potatoes as directed on package.
• Cube butter and add to potatoes, mix until melted. Add Shredded Bread and Bell Seasoning. Mix by hand.
• Place in deep baking dish. Pat down with finders. Make several deep slits in potato mix but inserting butter knife and moving side to side. Add the gravy to top of potato mix and let gravy get down in those slits.
• Bake uncovered 30-40 minutes. Potatoes will be nice and fluffy, Golden brown top,.

POTATO PACKETS

Steps:

• On two pieces of heavy-duty foil (about 18 in. x 18 in.), divide potatoes, onion, butter, salt and pepper. Fold foil around potato mixture; seal tightly. Cook on a covered grill over medium heat for 20-30 minutes or until potatoes are tender.

BAKED POTATO POPPERS #SP5

Steps:

• Heat oven to 450 degrees. Line a baking sheet with foil and place a metal rack on top.
• In medium bowl mix potatoes and cheese together. Halve jalapenos lengthwise and remove seeds and membrane. Fill jalapenos with potato mixture and wrap with one half bacon slice.
• Place peppers on rack and bake 20 minutes or until bacon is crispy.

GRILLED POTATO PACKETS

Steps:

• In a large bowl, toss potatoes with green onions, bacon, salt and pepper. Place half of the mixture on a greased double thickness of heavy-duty foil (about 18 in. square); dot with 1 tablespoon butter. Fold foil over potato mixture and crimp edges to seal. Repeat to make a second packet., Grill, covered, over medium heat 20-23 minutes on each side or until potatoes are tender. Remove from grill., Open foil carefully to allow steam to escape. Sprinkle potatoes with cheese. Grill opened packets, covered, 3-5 minutes longer or until cheese is melted.

POTATO POCKETS

Steps:

• Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat until hot but not smoking. Add potatoes, and cook, stirring frequently, until tender, about 12 minutes. Stir in onion and sausage, breaking up sausage as it cooks; continue cooking until meat is no longer pink, about 5 minutes more. Stir in thyme and salt; remove from heat.
• Place puff pastry on a lightly floured surface, unfold, and roll out to a 12-inch square. Cut into quarters to get four 6-inch squares. Place one quarter of the sausage mixture in the middle of each puff-pastry square. Gently fold one corner of the square over the filling to the opposite corner, forming a triangle; press edges to seal. Repeat with each remaining square.
• Place filled pockets on a rimmed baking sheet, and brush lightly with egg. Bake until golden brown, about 20 minutes. Serve immediately.

ANIMAL-STYLE SKILLET POTATOES #SP5

Steps:

• First, start caramelizing the onions: heat 2 tablespoons oil in a large skillet over medium heat for 1-2 minutes. Place the onions in the skillet and let cook, without stirring, for 5-8 minutes, until the bottom sides have started to brown. Once the bottom sides have started to brown, reduce the heat to low and continue cooking, stirring occasionally, until the onions are thoroughly browned, about 20 minutes.
• After the onions have been cooking for about 15 minutes, start cooking the potatoes. Heat remaining 2 tablespoons oil in a separate skillet over medium heat for 1-2 minutes. Add potatoes and cook, covered, until the potatoes are easily pierced with a fork, about 15 minutes. Stir occasionally.
• Stir the Thousand Island dressing into the potatoes and stir gently to coat. Tear each slice of cheese into four pieces and place on top of the potatoes. Place the lid on the skillet and cook 1-2 minutes, until the cheese has melted.
• Top with caramelized onions and serve.

PERFECT POTATO POCKETS

Steps:

• In large bowl, mix the mashed potatoes and hot water. Add cream cheese; beat until blended. Stir in the ham, onions, bacon and Cheddar cheese.
• Separate crescent dough into 8 triangles. Slightly stretch corners of short side of each triangle to make longer. Place on ungreased cookie sheet. Spoon 1/3 cup potato mixture on center of each triangle. Bring corners to center over filling, overlapping ends; press gently to seal.
• Mix butter and pepper sauce; brush over tops. Bake at 375 degrees F 10 to 12 minutes or until golden brown.

LOADED POTATO RAVIOLI #SP5

Steps:

• Prepare mashed potatoes as instructed in the Simply Potatoes® Traditional Mashed Potatoes package.
• Roll out Pillsbury® Crescent Recipe Creations Seamless Dough Sheet on a flour dusted surface and spoon tablespoons of mashed potatoes onto the dough sheet, leaving an inch between the mounds.
• With a pastry brush, brush a bit of water around the mounds of filling. Lay a second sheet of pasta on top and press to seal the sheets together.
• Press around the mounds to eliminate air in the pocket that contains the filling.
• Cut the ravioli into rectangles using a sharp knife, and press again to seal completely.
• Place each ravioli ½ inch apart onto a baking sheet and bake for 15 minutes at 350 F, or until golden brown.
• Transfer ravioli to serving plate. Serve with a dollop of sour cream, chopped chives and bacon crumbles.

POTATO POCKETS #SP5

Steps:

• Preheat oven to 350.
• Prepare the hashbrowns.
• Carmelize the onions in a pan with 2 tablespoons of the olive oil, over low/medium heat.
• Lay the puff pastry sheet on a sheet pan and put 1/6 of the hashbrowns, onions and cheese in center of the puff pastry sheet.
• Brush water on the edges of the puff pastry, fold over the potato mixture and seal shut with the tines of a fork.
• Brush remaining olive oil on the pastry pockets.
• Bake until golden brown-approx 20 minute.