Potato

Cheesy Broccoli Potato

July 13, 2014 by Kay Leave a Comment

Cheesy Broccoli Potato is packed full of nutrients, broccoli & cheese and can be eaten as a main course or a side dish.

I am a huge fan of broccoli cheese soup, but in the summer I don’t always like to eat hot soup. Cheesy Broccoli Potato is a close 2nd to broccoli cheese soup. You have the creaminess of the potato, topped with butter, broccoli and cheddar cheese. Put it in the oven until the cheese is melted and bubbly and it’s ready to eat.

When I bake potatoes I like to do a bunch at a time. Aside from eating the baked potato like in this recipe, I also like them for my lunch, to make American Fries or twice baked potato or use them a baked potato soup.

Enjoy!

Cheesy Broccoli Potato

Rating: 41

Yield: 2 Potatoes

Cheesy Broccoli Potato

Ingredients

2 cups broccoli, in small pieces
2 Russet potatoes, baked & hot
2 tbsp. butter, softened
1/2 cup of cheese

Instructions

Place the broccoli in a microwave safe bowl. Add 2 tbsp. of water. Microwave on high for 3 minutes. Check the broccoli, if it's bright green it is done, otherwise put it back in the microwave for 1 minute.
Take your potatoes and cut in half the long way. Spread 1 tbsp. of butter on each potato.
Spoon half of the broccoli on one of the potatoes and repeat with the second.
Top each potato with 1/4 cup of cheese.
Microwave each potatoes for approx. 2 1/2 minutes, or until the cheese is melted. The time will vary depending on the wattage of your microwave.

https://www.lovefoodwillshare.com/cheesy-broccoli-potato/

Steam the broccoli

Cut open the baked potatoes.

Top with the cooked broccoli.

Top with cheese.

Microwave until the cheese has melted.

The butter makes the potato creamy.

Cheesy Broccoli Potato

Each bite is so delicious.

I like to make a mess of mine before I eat it.

I like to use sharp cheddar cheese.

How To Bake A Potato

July 13, 2014 by Kay Leave a Comment

Olive oil, salt and foil are key ingredients, aside from the potato, on how to bake a potato.

I like to use a russet potato when making baked potatoes. The skin gets crisp and the center becomes very tender.

To bake a potato, first scrub the potatoes under water, pat the potatoes dry. It’s important to poke each potato with a fork, otherwise the potato will explode in your oven. Brush each potato with olive oil and sprinkle generously with salt. Wrap each potato in a piece of foil. Bake for 50-60 minutes and out comes the perfect baked potato.

Sometimes I will bake a large amount of potatoes to have on hand. Other than eating a baked potato with my favorite toppings, I will also make fried potato with onions or twice baked potatoes.

Enjoy!

How To Bake A Potato

Ingredients

Russet Potatoes (as many as you need)
Olive Oil
Salt

Instructions

Heat the Oven to 375 degrees. Scrub the Potatoes - Scrub the potatoes thoroughly under running water and pat them dry.
With a fork, prick the whole potato with the tines of the fork. This allows stream to escape from the baking potato, otherwise the potato will explode.
Using a pastry brush, brush the potatoes with olive oil, if you don’t have a pastry brush you can use your hands. Generously salt the whole potato. Individually wrap each potato in foil. Place the potatoes on a baking sheet.
Bake the potatoes for 50-60 minutes. Flip them over every 30 minutes or so and check them for doneness by piercing them with a fork. Potatoes are done when the insides feel completely soft when pierced.

Notes

Adapted from The Kitchn.

https://www.lovefoodwillshare.com/bake-potato/

Brush with olive oil and sprinkle with salt.

Wrap each potato in foil.

The perfect baked potato.

Creamy Mashed Potatoes

March 13, 2014 by Kay 6 Comments

Is there anything better or more comforting than mashed potatoes? My recipe for Creamy Mashed Potatoes come out perfect every time. I think my secret ingredient of half & half is what qualifies these mashed potatoes as creamy.

Don’t tell my husband, Mr. B that I put sour cream in this recipe. He hates sour cream, absolutely can’t stand it. But, when he taste tested the Creamy Mashed Potatoes he didn’t notice the sour cream flavor. Although, the Creamy Mashed Potatoes were covered in Spicy Beef Tips (a recipe that I will be sharing next week).

Along with serving these with Spicy Beef Tips, these also would be perfect with the recipe I posted earlier this week for Slow Cooker BBQ Beef. What do you like to pair mashed potatoes with? Please leave a comment, I would love to hear your ideas.

Do you think I have enough butter?

I could eat the whole bowl!

Look at all the melted butter!

Creamy Mashed ‘Taters

Creamy Mashed Potatoes

Butter & Sour Cream, a perfect combination

Enjoy!

Creamy Mashed Potatoes

Rating: 51

Yield: 4 Servings

Creamy Mashed Potatoes

Ingredients

4 large russet baking potatoes, about 2 lbs.
2 tsp. salt, divided
½ cup sour cream, I used light
4 tbsp. butter
¼ - ½ cup half and half

Instructions

Peel and wash the potatoes. Cut the potatoes into large chunks. Place the potatoes in a large pan and add enough cold water to cover the potatoes by 2 inches. Add 1 tsp. salt to the pan.
Bring the potatoes to a boil in high heat. Once the water starts to rapidly boil, reduce the heat to medium high and cook the potatoes 12 – 15 minutes, or until the potatoes are fork tender.
Once the potatoes are tender, drain the water. Add the potatoes to a mixer and blend on low speed. Add in the sour cream, butter and half & half, mix to combine. Taste the potatoes for salt content, add up to 1 tsp. if needed.

Notes

Yukon Gold potatoes could be used in place of the Russett potatoes.

https://www.lovefoodwillshare.com/creamy-mashed-potatoes/

Roasted Baby Reds

February 13, 2014 by Kay 1 Comment

Baby red potatoes are bathed in olive oil and dusted with spices and baked until they melt in your mouth. If you are making a Valentine Dinner for your Sweetheart, this would be a great addition to the meal.

Roasted Baby Reds

Start with a couple of pounds of baby reds, wash and dry them. Cut them into small chunks (I quartered mine) and toss them in olive oil and spices to make a delicious side dish.

Dice the potatoes.

Toss the potatoes in olive oil and spices.

Make sure not to crowd the potatoes on the baking sheet, they will cook faster if they are spread out.

These potatoes are a great side dish.

This dish would go well with my recipes for: Balsamic Chicken with Onions, New York Strip Steaks or Balsamic Glazed Pork Chops

Roasted Baby Reds

Rating: 51

Yield: 6 Servings

Roasted Baby Reds

Ingredients

2 lbs. Baby Red Potatotes
2 Tbsp. Olive Oil
1 tsp. salt
1 tsp. pepper
1 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder

Instructions

Preheat oven to 375 degrees. Line a baking sheet with foil.
Wash and dry the potatoes. Cut the potatoes into small chunks, I quartered mine. Place the potatoes on the foil lined baking sheet. Drizzle the olive oil over the potatoes, toss to coat.
Mix together the salt, pepper, paprika, garlic powder and onion powder. Sprinkle the spice mixture over the potatoes, toss to coat.
Bake for 20 minutes, remove from the oven and toss the potatoes. Poke a couple of potatoes with a fork to check for doneness. Bake in 10 minute intervals, checking for doneness at each interval. I cooked mine for 40 minutes total. Add additional salt if needed.

Notes

Feel free to change up the spices in this recipe. I have used Greek Seasoning, Cajun Seasoning and Lemon Pepper. Just make sure to always use salt and pepper along with what ever spice you use.

https://www.lovefoodwillshare.com/roasted-baby-reds/

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