Smothered Taters Recipes

SMOTHERED POTATOES

Steps:

• Season potatoes with salt and pepper to taste. Place flour in a shallow dish or bowl; coat potatoes with flour. Add onion to potato/flour mixture and set aside.
• Heat oil in a medium skillet over medium-high heat. When oil is hot add potato/onion mixture and cook until golden brown, stirring occasionally to prevent burning.
• When mixture has browned, reduce heat to low, add water and cover skillet. Simmer for 20 minutes, or until tender.

SMOTHERED TATERS

Steps:

• Preheat oven to 350 degrees.
• Scrub potatoes and clean then up.
• Stab them all over with a fork. If you want soft skins than you need to rub the outside with butter and then wrap in foil.
• Place potatoes in a metal bake sheet and bake at 350 degrees for 70 to 80 minutes or until tender. *Hint* Some Microwaves have settings that make baked potatoes but do not cover them in foil.
• Start preparing the next part of the meal when the potatoes have about 30 minutes left.
• In a bowl you need to add 8 ounces of sour cream and 1/2 cup of flour.
• Place the bouillon granules on the chopping board. Use a clever turned side ways to press the granules flat. This should make them like a powder.
• Add the bouillon powder, 1/2 cup of water, and some pepper in to the bowl and stir.
• Once you have the mixture stirred you can set it aside.
• In a skillet put two tablespoon of butter, one tablespoon of minced garlic, mushrooms, and your desired amount of onions.
• Cook over medium heat until the mushrooms cook down to your liking.
• Add the flour mixture to the skillet.
• Add the desired amount of salt pepper and Italian Seasoning.
• Cook and stir until thickened and bubbly.
• Cut the cooked potatoes in half, mash the insides up a little, pour the sauce over the top, and Enjoy!

SMOTHERED POTATO TOT NACHOS

Steps:

• Arrange the potato tots in a single layer on a baking sheet. Sprinkle with the taco seasoning. Bake according to package instructions. Let cool on the baking sheet for 5 minutes.
• Transfer the potato tots to a large platter, stacking them no more than two high. Pour the Perfect Cheese Sauce over the tots. Garnish with the tomatoes, jalapenos, scallions, cilantro and avocado. Sprinkle with the lettuce and bacon, if using.
• Melt the butter in a medium saucepot over medium heat. Stir in the flour and cook, stirring often, until a thick paste forms and turns golden brown. Stir in the taco seasoning and cook 30 seconds more.
• Gradually whisk in the milk, adding 1 cup at a time. Allow the mixture to come to a simmer before adding the next. It will be extremely thick at first and will thin with each addition. When all the milk is added bring the sauce to a simmer and cook 5 more minutes. Whisk in the cream cheese.
• Remove the sauce from the heat. Add the Cheddar and Parmesan and whisk until smooth. The sauce keeps refrigerated for up to 2 weeks or frozen for 6 months. If using from cold, carefully bring the sauce back to a boil before serving.

LOADED SMASHED TATERS

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender., Drain; return to pan. Lightly mash potatoes, gradually adding milk, cream cheese and butter to reach desired consistency. Stir in bacon, cheeses, green onions, tomatoes, parsley, salt and pepper.

LOADED TATER TOTS®

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Arrange potato nuggets in a single layer on a baking sheet.
• Bake in the preheated oven until lightly golden, 20 to 25 minutes.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop coarsely.
• Melt butter in a saucepan over medium heat; add shallot and cook until fragrant. Stir in flour and cook until light golden, about 2 minutes. Whisk in milk and 2 tablespoons sour cream; stir until smooth and thick, about 5 minutes. Season with black pepper and nutmeg. Stir in 1 cup Cheddar cheese until fully melted.
• Transfer potatoes to a 9x13-inch baking dish. Sprinkle bacon on top. Pour cheese sauce over the potatoes. Sprinkle remaining 1/2 cup Cheddar cheese on top.
• Bake in the preheated oven just until cheese melts, about 7 minutes. Remove from the oven; top with green onions and 2 tablespoons sour cream.

TARTIFLETTE

Steps:

• Preheat oven to 450 degrees. Fill a large pan with water, season with generous amount of salt. Add potatoes, and bring to a simmer. Cook until potatoes are almost tender but still slightly firm in center, about 10 minutes. Drain and slice thickly.
• Return pan to medium heat. Add oil, onion and bacon, and stir. Cook until onion softens and bacon begins to brown. Fold in potatoes and thyme. Cook for 5 minutes. Pour in wine, and reduce until almost gone. Season potatoes with salt, if needed. (If potatoes are not yet cooked through, place a lid on pan and cook over low heat until tender.)
• Butter a medium gratin dish. Pour in potato mixture and spoon over cream. Cut rind from cheese, and slice into large, thin wedges. Lay cheese over potatoes. Bake until cheese is melted, bubbling and golden brown.

SMOKED TATERS

Steps:

• Fire up your smoker and do your normal smoking of what ever your main course is.
• 45 minutes before your entree is done, place the potatoes on a wire rack that has been brushed with oil. Be sure they are in a single layer.
• Put the rack in the smoker alongside the entree.
• When your main is done, the potatoes will have a light, earthy smoke flavor and should be cooked through.
• How done you want them is a judgment call on your part. It's according to taste. Same thing goes for the amount of smoke you put on the vegetables.