115322 make ahead breast stuffing potatoes Recipes

potatoes (about 3 1/2 lbs), cream cheese, butter, chopped green onion, sour cream, minced fresh parsley, dried marjoram, salt and pepper, coarse fresh breadcrumb

potatoes, sour cream, cream cheese, softened, butter, chives, chopped, salt and pepper, butter, paprika

potatoes, cream cheese, sour cream, onion, chopped fine, salt, pepper, margarine, margarine

potatoes (about 4 large), salt, butter or 1 tbsp margarine, neufchatel cheese, softened, nonfat plain yogurt, milk, salt, butter or 1 tbsp margarine, melted, paprika

potatoes, cooked & mashed (without milk), cream cheese, softened, butter, milk, onion salt, seasoning salt, pepper, salt

potatoes, peeled & quartered, sour cream, cream cheese, butter, minced dried onion, paprika

potatoes, shredded cheddar cheese, red pimiento, chopped, pepper, chopped green pepper, butter, chopped onion, sour cream, salt, paprika

potatoes, egg, garlic powder, butter, melted, salt, cream cheese, almonds, sliced (optional), paprika (optional), bacon, cooked & crumbled, cheddar cheese, shredded

potatoes, peeled and quartered, sour cream, cream cheese, softened, butter, divided, dried minced onion, salt, paprika

potatoes, peeled and quartered, cream cheese, softened, sour cream, butter, softened, salt, paprika, pepper, minced chives , optional, milk

potatoes, baked, light sour cream, leek (cooked ), onion (cooked ), skim milk, part-skim mozzarella cheese

potatoes, cooked white rice (cooled ), green onion, tomato, butter or 2 tbsp olive oil, ground beef (i use ground chuck because it is leaner), salt, minced garlic, unbleached flour, eggs (lightly beaten ), milk, cornstarch, ground pepper, cumin, vegetable oil, to deep fry

potatoes, kale or 1 medium spinach, olive oil, red bell pepper, chopped, onion, chopped, milk, salt and pepper, cheddar cheese, grated

potatoes, peeled and boiled, cream cheese, sour cream, onion powder, butter, melted

potatoes , pared, cupsour cream, butter, salt, pepper, bread crumbs, butter, melted

potatoes, peeled and quartered, sour cream, cream cheese, softened, butter, divided, dried minced onion, salt, paprika

potatoes, peeled and thinly sliced, onions, thinly sliced, king arthur unbleached all-purpose flour, condensed cream of chicken soup, undiluted, milk, salt and pepper to taste, shredded cheddar cheese

baked stuffed potato shells, potatoes, baked and cooled, minced onion, minced green pepper, dill weed, salt, drops of hot sauce (more or less to taste), sour cream, shredded cheddar cheese, cooked and crumbled bacon, preheat oven to 425o. cut potatoes in half lengthwise, then cut in half crosswise. slice each quarter into 3 wedges. scoop out pulp, leaving 1/4 inch on skin. cook onion and peppers in butter till transparent; do not brown. add dill weed, salt and sauce. spread sour cream thinly over skins and cover with onion mixture. bake 10 minutes or till crisp. top with cheese and bacon and bake till cheese melts.