Simple Serendipity Spuds Recipes

SPEEDY SPUDS

Steps:

• Scrub the potatoes with the vegetable brush. Poke each potato several times with the fork (this lets the steam escape and makes it easier to split the potato open later). Put potatoes about 1 inch apart in a circle on the plate. Microwave on High for 8 to 10 minutes or until potatoes are tender. Use the pot holders to take plate out of microwave.
• Peel the outside layer of skin from the green onions. Slice onions on the cutting board, using the knife (you need about 1/2 cup).
• Spray the skillet with the cooking spray. Put the green onions and ham (or bacon bits or pepperoni) in skillet. Cook over medium-high heat for about 3 minutes, stirring all the time with the wooden spoon, until ham is hot. Take skillet off hot burner.
• Cut baked potatoes lengthwise in half, using knife. (If the potatoes are too hot, hold them with a pot holder). Fluff insides of potato with fork. Put 1 tablespoon of the sour cream on each potato half, using the rubber spatula to get it out of the measuring spoon. Spread sour cream a little with rubber spatula. Top each potato half evenly with some ham mixture and cheese.

SPECIAL SPUDS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place the potatoes, minced onion, parsley, garlic powder, seasoned salt, pepper, and olive oil in a large bowl; toss together until potatoes are evenly coated. Spread potatoes in an even layer on a baking sheet lined with aluminum foil.
• Bake for 20 minutes in the preheated oven; flip the potatoes and continue to bake until tender, 20 to 25 minutes.

ULTIMATE SPICY SPUD SOUP

Steps:

• In a blender or food processor, puree garlic and onion. Heat garlic and onion puree with Italian sausage in a skillet over medium heat. Cook until sausage is no longer pink.
• Transfer the sausage mixture to a large soup pot. Add potatoes and water to cover. Stir in the seasoned salt, black pepper and cayenne pepper to taste. Bring to a boil over medium-high heat and cook until potatoes are tender. when potatoes are done, stir in the butter, evaporated milk and parsley. Cook long enough for the butter to melt. Serve hot with bread or crackers.

BEER SPUDS

Steps:

• Preheat an outdoor grill for medium heat.
• Line the bottom of a 9x13 inch foil roasting pan with half of the butter, garlic, lemon pepper, and salt-free spicy seasoning blend. Place half of the potatoes, green bell pepper, yellow bell pepper, orange bell pepper and onion in the roasting pan and cover with the remaining butter, garlic, lemon pepper, and seasoning blend. Mix in the remaining potatoes, green bell pepper, yellow bell pepper, orange bell pepper and onion. Pour in the beer until it reaches just below the top layer of vegetables.
• Cover pan with foil, place pan on the grill grate, and cook 1 1/2 hours, or until the potatoes are tender. Remove pan from the grill, cover with the shredded cheese, and let stand until the cheese has melted.

TIME-TO-SPARE SPUDS

Steps:

• Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Cut each potato in half lengthwise. Scoop out the pulp, leaving a thin shell. , In a large bowl, mash pulp until smooth. Stir in the sour cream, cheese, onion, milk, butter, parsley and salt. Spoon into potato shells.; brush with butter. Cover and refrigerate. , Wrap shells individually in plastic wrap; place in freezer containers. Freeze. May be frozen for up to 1 month., To use potato shells; Thaw in the refrigerator. Place in an ungreased shallow baking dish. Bake, uncovered, at 400° for 20-25 minutes or until golden and heated through.

SUPER SPUD

Steps:

• Cut potatoes in half.
• Scoop out shells, mash potatoes.
• Combine mashed potatoes with next four ingredients.
• Fold in frankfurters.
• Return to shells mounding high.
• Bake 20 minutes at 350.
• Makes a nice light lunch when served with a salad.
• These may be prepared ahead, refrigerated and baked later.

EXTRA-BUTTERY MASHED SPUDS

Steps:

• Place 4 pounds Yukon Gold potatoes, peeled, cut into 2" pieces, in a large pot and pour in cold water to cover by 1". Add 1 tablespoon kosher salt and bring to a boil. Reduce heat and simmer until potatoes are very tender but not saturated or crumbly, 20-25 minutes (boiling will lead to waterlogged pieces).
• Drain potatoes, reserving 1/2 cup cooking liquid if making potatoes ahead. Return potatoes to pot and set over low heat. Gently stir until dry, about 1 minute.
• Meanwhile, heat 1 1/2 cups whole milk, 3 thyme sprigs, if desired, 2 bay leaves, and 3/4 cup (1 1/2 sticks) unsalted butter in a small saucepan over medium heat until butter is melted. Remove from heat.
• Pass hot potatoes through a ricer into a large bowl (if allowed to cool, the potatoes will become gummy).
• Remove herbs from warm milk mixture; discard. Gradually add milk mixture to potatoes, stirring vigorously with a wooden spoon until combined and smooth; season with salt and pepper.
• Serve mashed potatoes with a few pats of butter on top.

CHEESY SWEET AND SAVORY SPUDS

Steps:

• Place the potatoes and sweet potatoes in a large pot with enough water to cover. Bring to a boil. Cook about 15 minutes, until tender but firm. Remove from heat, and drain.
• Preheat the oven broiler.
• In a large bowl, mash the potatoes. Gradually mix in butter, heavy cream, chicken bouillon, brown sugar, and pepper. Transfer the mixture to a medium baking dish, and top with Monterey Jack cheese.
• Broil uncovered in the preheated oven 10 minutes, or until the cheese is melted and lightly browned.

SIMPLE SERENDIPITY SPUDS

Steps:

• Preheat oven to 400 degrees.
• Slice potatoes into desired shapes (I did french-fry shapes; remember, larger shapes=longer cooking times).
• Spread potatoes on cooking sheet.
• Sprinkle potatoes with oil, garlic salt and paprika.
• Combine all ingredients very well with hands, directly on cooking sheet.
• Bake for 30-45minutes, depending upon desired doneness and how large your pieces are.