74564 stuffed potatoes oamc freezer method Recipes

potatoes, garlic salt with parsley, cubed cooked chicken breast, barbecue sauce, chili beans, undrained, sliced ripe olives, drained, green onions, sliced, shredded reduced-fat colby-monterey jack cheese, tomatoes, chopped, reduced-fat sour cream

potatoes (about 9 large), peeled and cut into chunks, butter, softened, sour cream, cream cheese, cubed, onion powder, salt, pepper

skinned potatoes (1 five lb bag), butter, melted (1 stick), garlic powder, sliced green onion, sour cream, heavy cream, pepper, salt, cheddar cheese, shredded, bacon, cooked and crumbled (optional), paprika

russet baking potatoes , scrubbed clean, cheddar cheese, shredded, evaporated milk (hot ), butter, salt, white pepper, garlic powder, parsley, blue cheese (add a little cheese you like to kick, optional) (optional) or goat cheese (add a little cheese you like to kick, optional) (optional) or gouda cheese (add a little cheese you like to kick, optional) (optional) or monterey jack cheese (add a little cheese you like to kick) (optional)

red potatoes (i always use reds because i think they have more moisture than russets and mash up better), butter (2 tbsp per potato), sour cream (2 tbsp per potato), cream cheese (1 tbsp per potato), chopped fresh chives (1 tbsp per potato), grated cheddar cheese or cheese of your choice (2 tbsp per potato), salt (1/4 tsp per potato), garlic powder (1/4 tsp per potato), dry mustard (just a dash per potato), a bit of half-and-half to thin the filling if it is too thick, but i rarely have ever needed this addition, bacon, fried crispy , drained well on some paper toweling, crumbled finely (2 slices per potato), grated cheese for topping

olive oil, simply potatoes traditional mashed potatoes, simply potatoes southwest-style hash browns, sharp cheddar cheese (block), eggs, poached

russet (baking) potatoes (preferably organic; 3/4 lb each, scrubbed, mayonnaise, water, divided, tomato paste, anchovy paste, dijon mustard, divided, onion, finely chopped, olive oil plus additional for coating potatoes, firm white sandwich bread, milk, bulk breakfast sausage (1 cup), chopped parsley, fresh lemon juice, salad greens (2 oz)

simply potatoes diced potatoes with onion, eggs, sea salt, frozen spinach, thawed and squeezed dry, all-purpose flour, grated parmesan cheese, goat cheese, sun-dried tomato packed in oil, finely diced and drained, dried basil, bacon, diced, diced onion, sliced mushrooms , i used baby bellas, heavy whipping cream, salt, diced chives or 1/4 cup green tops green onion

russet potatoes, baked and cool enough to handle (about 2 large potatoes), parmesan cheese, grated, salt, fresh ground black pepper, chives, finely chopped, olive oil, milk

baking potatoes or 1 1/2 lbs, nonfat sour cream, green onions, finely chopped or 3 tbsp green onions, divided, refrigerated shredded chicken with barbecue sauce, shredded reduced-fat sharp cheddar cheese or 2 oz reduced-fat sharp cheddar cheese

potatoes, peeled and quartered, cream cheese, at room temperature, sour cream, salt to taste, pepper, butter

baking potatoes, cream cheese, softened, butter or 1 cup margarine, softened, sour cream, divided, shredded cheddar cheese, milk, garlic powder, parsley or chives, salt

sweet potatoes, peeled and cut into 1 inch pieces, frozen orange juice concentrate, thawed, brown sugar, fresh ginger, minced, butter or 1/2 tsp margarine, cinnamon, nutmeg, mace, salt

potatoes, sliced, head broccoli, florets, blanched, broccoli cheese soup, milk, approx, to cover, shredded cheese

boneless pork chops, vegetable oil, apples, cored and peeled, onions, cut into small wedges, dried thyme, salt, pepper, frozen roasted sweet potatoes, apple juice

baking potatoes, plain yogurt, garlic salt, pepper, skim milk, shredded sharp cheddar cheese, olive oil, kosher salt

freezer biscuits, all-purpose flour, baking powder, salt, granulated sugar, cream of tartar, shortening, milk, egg, in a large bowl, combine flour, baking powder, salt, sugar and cream of tartar; mix well. cut in shortening. stir in milk and egg until smooth., turn dough onto lightly floured board or cloth and knead 4 or 5 times. roll out dough and cut into biscuits. arrange biscuits on a cookie sheet, cover and freeze. after they are frozen, transfer to and store them in a freezer bag., do not thaw to bake. bake in preheated 450 degree f oven for 15 minutes., makes 12 to 16 biscuits

russet potatoes, peeled and cubed, milk, ground beef, onion, peeled and diced, garlic cloves, minced, tomato sauce, white wine, olives stuffed with pimientos (chopped small or minced), ground cumin, paprika, salt , to taste, pepper , to taste, breadcrumbs, flour, eggs, beaten (or more as needed), vegetable oil