5-7 medium potatoes washed and sliced
1/4-1/2 cup of your favorite BBQ sauce (can substitute salsa or alfredo if you don’t like BBQ)
2-3 cups cooked chicken diced
2 cups grated cheddar cheese
3 green onions chopped
dash of oil to coat the potatoes so they don’t stick while cooking
Salt and pepper
Bake Time 30-50 minutes depending on oven and thickness of your potatoes

Wash you potatoes and slice in thin layers about 1/8- 1/4 of an inch. Thinner you cut them the quicker they will cook. Put a thin layer of olive oil on a cookie sheet and toss potato slices in it so they get an nice even coating. Season with salt and pepper. Place in the oven at 350 degrees for about 30 minutes or till they are fork tender.

Take out of the oven and top with cooked chicken, BBQ sauce, cheese and green onions.

Then put BACK IN THE OVEN at 350 degrees just till cheese it melted (normally about 5 minutes)

If you do not like BBQ sauce you can use salsa or alfredo sauce instead…yummy!

Baked Potato

1. Rinse potatoes under cool water and scrub with brush.
2. Pat dry.
3. Poke holes in potato with a fork. About 12 times.
4. Rub potatoes with olive oil.
5. Sprinkle with salt.
6. Place potatoes on middle oven rack.
7. Put baking sheet on lower oven rack to catch juices.
8. Bake at 350 for 1 hour.

The olive oil and salt rub was definitely a nice touch! I am a fan of this new method.

Crock-Pot Baked Potatoes

6-12 potatoes
tin foil


--Prick each potato with a fork. Wrap the potatoes in foil. Fill Crock-Pot with 6-12 potatoes. Cover. Cook on Low 8-10 hours (High: 2 1/2 to 4 hours). DO NOT ADD WATER! Garnish with whatever you like: sour cream, cheese, chives, bacon, bacon bits, broccoli, green onions, ham, nacho cheese, chili, tomatoes, etc.

Potato Salad

1 cup mayo
1 cup hard boiled eggs (about 4 eggs)
1/8 cup sweet relish
¾ tsp. yellow mustard
1/8 cup green onion, diced
¾ tsp salt
1 Tbsp sugar
2 ½ pounds baked, peeled (approx 5 large) or peel and boil potatoes for approx 20 min
Bacon bits, if desired (can cook bacon and make bits or use Hormel real bacon bits)

Mix mayo, relish, mustard, salt and sugar. Then add potatoes, green onion, egg. Combine and refrigerate. Refrigerate at least 1 hour. Mix in bacon just before serving

Hasselback Potatoes

from Kitchen Cafe

5-6 medium baking potatoes
4 garlic cloves, pressed through a garlic pressed or finely minced
2 tablespoons olive oil
2 tablespoons butter
Coarse salt
Freshly ground black pepper

Preheat the oven to 425. Put the potato on a cutting board, flat side down. Start from one end of the potato, cut almost all the way through, making thin slices.

Arrange the potatoes on a baking sheet and sprinkle the garlic in between the slits. Scatter some butter on top of each potato (it doesn't have to be exact - I just pinched off pieces of butter and put them on top of the potato and in random slices). Then drizzle the olive oil and sprinkle some salt and freshly ground black pepper over the potoates.

Bake the potatoes for about one hour or until the potatoes turn crispy and the flesh is soft.

Baked Potato Wedges

3 potatoes
Vegetable or olive oil
Johnny's Seasonint Salt (or any kind of seasoning salt)
Parmesan cheese

Scrub potatoes well, slice into wedges and place on a foil-lined baking sheet. Brush with olive oil and sprinkle generously with seasoning salt and parmesan cheese. Bake at 450-degrees for 30-35 minutes (or until cooked through and golden brown) stirring about every 10 minutes or so. Serve with ketchup, fry sauce, or ranch dressing.

Crashed Hot Potatoes

Begin by bringing a pot of salted water to a boil.

Add in as many potatoes as you wish to make, and cook them until they’re fork-tender. And yes, I realize my pot is a little full, but listen: my boys filled my large dutch oven with a combination of dog food, potting soil, and gravel yesterday, and then they placed it on top of our garage. I have to learn to make do around here.

Next, generously drizzle olive oil on a sheet pan.
This will mean the difference between the potatoes sticking and not sticking, so don’t be shy here.
When the potatoes are tender, place them on the cookie sheet…
…Giving them plenty of room to spread out.

Next, grab your potato masher and gently press down on the potato until it slightly mashes…
Then rotate the masher 90 degrees and finish flattening it. Of course, you don’t want to absolutely smash it into the pan—you want it almost to resemble a cookie.
Repeat until all are flattened. And really, I don’t know why you couldn’t use the bottom of a glass for this step if you don’t have a potato masher. The surface might not be as textured and interesting, but I think it still might work.

Next, brush the tops rather generously with olive oil.
Next, grab some Kosher salt. You can use regular salt, but I’d really recommend using kosher. It adheres to the potatoes more easily and really flavors them nicely without getting too salty.
Remember: potatoes need salt. Don’t skimp!
Be ye ever as generous with fresh ground black pepper.

Now, you can grab some chives…or thyme…or whatever herbs you have available.
Now throw them onto the top rack of a very hot (450-degree) oven, and cook them for 20-25 minutes…

Twice Baked Potatoes

INGREDIENTS

* 4 large baking potatoes
* 8 slices bacon
* 1 cup sour cream
* 1/2 cup milk
* 4 tablespoons butter
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 1 cup shredded Cheddar cheese, divided
* 8 green onions, sliced, divided


DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bake potatoes in preheated oven for 1 hour.
3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
5. Bake for another 15 minutes.

Garlic Parmesan Roasted Potatoes

5 lb bag of russet potatoes, washed, cut into 1 inch cubes
3 Tablespoons extra virgin olive oil
½ teaspoon Lawry’s Garlic Salt
½ teaspoon Kosher Salt
½ teaspoon Fresh ground black pepper
¼ Cup grated Parmesan Cheese

1. Preheat oven to 400 degrees F. Divide cubed potatoes onto a large baking sheet with edges. Drizzle potatoes evenly with olive oil. Sprinkle garlic salt, salt, pepper and parmesan cheese over potatoes. With hands, gently rub ingredients together so potatoes are well coated. Bake for 45-55 minutes, or until potatoes are fork tender and golden brown. Take a nibble then season accordingly if it needs a little more salt.

Pork Chops & Potatoes

This is ALL done on your BBQ Outside--Easy Clean up!!!!!

Season pork chops with salt, pepper and Lawry's Season Salt. If frozen--season it and thaw in the refridgerator for a day.

Cube raw potatoes--you can peel if you prefer--salt and pepper and add Lawry's season salt---spray tin foil and put potatoes on foil.

Add frozen corn with the potatoes. Wrap up potatoes and corn in foil and double wrap it.

Heat BBQ up to med high heat and place potatoes in foil on the BBQ--let cook for about 15 minutes and then flip it--at that point put your pork chops on. Cook pork chops on a little above medium heat for about 6 to 7 minutes and then flip. About 7 minutes later pork chops and potatoes should be done.Take cookie sheet out and dump potaotes out of the tin foil and take you meat inside.

Walla--dinner's ready and no dishes to be done!! I LOVE THIS MEAL!!!