Irish Nachos

Cook time: 15 Min Prep time: 25 Min Serves: 4 to 6 Ingredients 5 potatoes, sliced thick with skin on 5 slices of bacon 1 c cheddar cheese, shredded 4 pickled jalapenos, sliced - (jar) 1/4 sweet onion, chopped 1 1/2 Tbsp seasoned salt 3/4 c corned beef, cooked and chopped vegetable oil, for frying TOPPINGS (optional): sour cream green onions, sliced tomatoes, chopped salsa additional jalapenos Directions 1. Fry potato slices in vegetable oil until golden & tender; drain paper toweling and sprinkle with seasoned salt. 2. Cook bacon until crispy, then remove and set aside; Add onion to bacon drippings, then cook until transparent and tender. 3. Layer potatoes on the bottom of an 8" or 10” cast iron skillet; add corned beef, crumbled bacon, onion, shredded cheddar cheese and jalapenos in that order. 4. Place under broiler for 10–15 minutes or until hot and delicious. 5. Finish with your choice of toppings and enjoy!

Hamburger Meal in One

Serves: 4 Cooking Time: 40 min What You'll Need: • 1 pound ground beef • 1/2 cup crushed butter-flavored crackers • 1/4 cup chili sauce • 2 large potatoes, thinly sliced • 1 large onion, thinly sliced • 2 green and/or red bell peppers, cut into 1-inch chunks • 1/2 teaspoon salt • 1/4 teaspoon black pepper • 1 (10 ¾-ounce) can condensed cream of mushroom soup What To Do: 1. Preheat oven to 400 degrees F. In a medium-sized bowl, combine ground beef, cracker crumbs, and chili sauce; mix well. Form into 8 patties and set aside. 2. Coat four 12- x 18-inch pieces of aluminum foil with cooking spray and top each one with equal amount of potatoes, onion, and green pepper. Sprinkle salt and pepper evenly over vegetables. 3. Place 2 beef patties over each pile of vegetables and top each with an equal amount of soup. Seal each foil packet and place on a large baking sheet. Bake 40 to 45 minutes, or until beef is no longer pink and vegetables are tender

San Francisco Garlic Fries

Go 49ers!! Ingredients • Nonstick vegetable oil spray • 2 1/4 pounds russet potatoes, cut lengthwise into 3x1/3x1/3" batons • 3 tablespoons vegetable oil, divided • Kosher salt and freshly ground black pepper • 4 garlic cloves, minced • 2 tablespoons chopped flat-leaf parsley

Preparation • Preheat oven to 450°. Coat a large rimmed baking sheet with nonstick spray. Toss potatoes with 2 1/2 Tbsp. oil in a large bowl and season with salt and pepper. Arrange in a single layer on baking sheet. • Roast the potatoes, turning occasionally, until browned and tender, about 30 minutes. Increase heat to 500°. Continue roasting until fries are deep brown in spots, about 5 more minutes. • Whisk remaining 1/2 Tbsp. oil, garlic, and parsley in a large bowl. Add hot fries, season with salt and pepper, and toss to coat. Bonappetit.com

Rosemary Roasted Potatoes with Lemon & Herb Cream Sauce

Ingredients • 12 small red or Yukon gold potatoes, partially peeled • 2 tablespoons olive oil • 1/2 teaspoon paprika • 1 tablespoon fresh rosemary chopped fine • 2 tablespoons butter • 1 lemon (juiced) • 1/2 cup fresh parsley chopped • 1/4 cup white wine • 3 ounces Philadelphia whipped cream cheese

Directions 1. Preheat oven at 400 degrees. In a 9 x 13 pan lined with foil and sprayed with cooking spray add potatoes, oil, paprika, rosemary and season with salt and pepper (I used sea salt). Toss well and bake in oven 35 to 40 minutes. 2. In a small pan on medium high heat 5 minutes before potatoes are done add butter and melt. Next add parsley toss and add lemon juice and wine to pan let cook for a minute then add your cream cheese and mix until all melted season with salt and pepper and let it cook and additional couple of minutes or until sauce thicken. Remove potatoes from oven and plate your potatoes and immediately pour your lemon herb cream sauce all over the top and serve right away!

Loaded Potato Bites

Serves: 4 Cooking Time: 25 min What You'll Need: • 3 cups prepared mashed potatoes, warmed (see Note) • 1/2 cup shredded Cheddar cheese • 2 scallions, thinly sliced • 1/4 cup bacon bits • 2 egg yolks, beaten

What To Do: 1. Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray. 2. In a large bowl, combine potatoes, cheese, scallions, and bacon bits. Using your hands, roll the mashed potato mixture into 1-inch balls. Flatten slightly and place on prepared baking sheet. Brush tops with egg yolk. 3. Bake 25 to 30 minutes, or until golden brown. Serve immediately. Notes You can use leftover mashed potatoes, make a new batch, or just use instant. Just remember to season them the way you like them Mr. Food

Baked Potato Chips & Herb-and-Cheese Dip

Potato Chips Serves 8 Ingredients • 1 1/2 to 2 pounds large baking potatoes, scrubbed • 4 Tbsp. extra-virgin olive oil • 1 large garlic clove, peeled • Salt and freshly ground pepper Directions Preheat oven to 350°. Slice potatoes lengthwise very thin (about 1/16 inch). Brush 2 baking sheets with 1/2 Tbsp. olive oil each. Rub garlic over surface, pressing hard to extract as much garlic juice as possible. Place baking sheets in oven to warm for 5 minutes. Place potato slices side by side on hot baking sheets. Sprinkle generously with salt and pepper. Bake 7 to 10 minutes, rotate pans (for even browning), and bake another 10 to 15 minutes. Flip potatoes and bake 5 minutes longer or until golden. Remove and cool on paper towels. Repeat with remaining potato slices. Eat warm or store in airtight container

Herb-and-Cheese Dip Serves 4 to 8 (2 cups) Ingredients • 1/4 cup chopped fresh parsley • 2 Tbsp. chopped fresh rosemary • 1 large garlic clove, peeled and finely minced • 3⁄4 cup grated Parmesan cheese • 2 cups sour cream or plain yogurt • 1/4 cup milk • 1/2 tsp. salt • 1/4 tsp. pepper Directions In a medium bowl, combine all ingredients and mix well. Season to taste with additional salt and pepper.

Mascarpone Chive Mashed Potatoes

Ingredients: 3 pounds russet potatoes, peeled, cut in chunks 2 dried bay leaves 1 cup whole milk 1/4 cup chicken broth 6 ounces mascarpone cheese, room temperature 2 tablespoons butter, melted 1/4 teaspoon pepper kosher salt, to taste 1/2 bunch chives (1/2 inch diameter), snipped

Directions: Add potatoes to a stockpot with hot water. Add the bay leaves and 1 teaspoon of salt. Bring to a boil, then lower to simmer and allow to cook until very tender, approximately 20-30 minutes. While the potatoes cook, whisk together the milk, chicken broth, mascarpone, and butter in a oven-safe bowl that is large enough to add the potatoes to. Stir in the pepper. Once potatoes are tender, drain the water and discard the pay leaves. Press potatoes through a potato ricer (I use the OXO Good Grips Potato Ricer) and into the bowl with the mascarpone mixture. Stir to combine. Taste for seasonings and add salt, if desired. Bake covered with foil in a 350 degree oven until heated through. Stir in the chives. Serve. Note: Can be prepared ahead of time and stored in the refrigerator for up to 48 hours before baking

Sloppy Potatoes

Ingredients • 4 large Russet or sweet potatoes, scrubbed and dried • Olive oil cooking spray • Salt and pepper • 1 tablespoon olive or vegetable oil • 1 pound ground turkey or beef • Salt and pepper • 1 tablespoon cumin, a scant palmful • 1 tablespoon coriander, a scant palmful • 1 tablespoon chili powder, a scant palmful • 1 onion, finely chopped • 2 to 3 cloves garlic, finely chopped • 1 tablespoon light brown sugar • 1 tablespoon cider vinegar • 2 tablespoons Worcestershire sauce • 1 cup tomato passata or purée • 1 1/2 cups shredded cheddar cheese • Chopped scallions and chopped pickles, for garnish Yields: 4

Preparation Preheat oven to 425ºF. Prick potatoes, spray them with cooking spray and season with salt and pepper. Roast to tender, 45 minutes to 1 hour. Meanwhile, heat skillet with oil, a turn of the pan. Brown and crumble the meat and add salt, pepper, cumin, coriander and chili powder. Stir to fragrant, add onions and garlic, and soften 1-2 minutes. Add brown sugar, vinegar, Worcestershire sauce, passata or purée and simmer over low heat to develop flavor. Top the baked potatoes or halved potatoes with sloppy sauce and cheese, scallions and pickles to garnish and serve. Eat the skins -- they are full of good nutrition!

Fresno Potatoes

Yield: 1 9x13 inch pan of potatoes, about 8-10 servings Ingredients • 4-6 medium sized Yukon Gold potatoes (I wouldn't recommend Russets for this) • 6 slices bacon, cooked crisp and crumbled • 6 green onions, thinly sliced • 1c milk • 1-1/2c sour cream • 2T flour • 2c shredded cheddar cheese • salt and pepper to taste • 1/4c Panko crumbs • 5T butter, melted

Instructions 1. Boil potatoes, until just tender but not cooked all the way through, about 20-25 minutes. Drain, cool, peel, and cut into 1/4 inch thick slices. 2. Preheat oven to 350. 3. In a greased 9 x 13 dish, layer half of potato slices, then top with half the bacon and onions. 4. Whisk milk into sour cream and flour until smooth. Season with salt and pepper. Spread half the mixture over the potato layer and then sprinkle with half the cheese. Season with salt and pepper. Repeat layers. 5. Sprinkle Panko over top and drizzle butter over all. Bake uncovered for 30 minutes until golden and bubbly. Serve hot. Adapted from Your Homebased Mom

Easy Chicken Dish

4-6 raw chicken breasts, new potatoes, green beans (fresh or canned-really any green veggie would work. Broccoli is good, too).

Arrange in 9×13 dish. Sprinkle with a packet of Italian dressing mix and then top with a melted stick of butter. Cover with foil and bake at 350 degrees for 1 hour. Enjoy!

Funeral Potatoes

1 small-medium onion, diced 2-3 cloves garlic, minced 1-2 Tbsp. butter 1 28-oz. bag shredded hash brown potatoes, thawed 2 c. sour cream 1 10-oz. can cream of chicken (or cream of mushroom) soup 2 1/4 c. shredded sharp cheddar cheese 3/4 tsp. kosher salt 1/4 tsp. freshly ground black pepper OPTIONAL: Crushed cornflakes, seasoned bread crumbs, crushed potato chips, or crushed Ritz or saltine crackers

Preheat oven to 350. In a large skillet, melt the butter over medium heat. Add the onion and garlic and sauté until the onion is translucent and the garlic is fragrant. Remove from heat. Add the thawed hash browns, sour cream, cream of chicken soup, cheese, salt, and pepper and combine well. Add additional salt and pepper if necessary. Spread the mixture into a 9×13″ (or similar) dish and bake for 50-60 minutes or until the casserole is hot in the center and the cheese is bubbly throughout. Serve as a main dish with a salad and fruit or alongside roasted ham, turkey, chicken, or beef. Makes 6-8 main dish or 10-12 side dish servings. Recipe by Our Best Bites (and church kitchens around America)

Lemon Horseradish New Potatoes

INGREDIENTS: 1/4 cup butter 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons prepared horseradish 2 tablespoons fresh lemon juice 1 1/2 pounds small new potatoes, unpeeled

DIRECTIONS: 1. Preheat oven to 350 degrees F (175 degrees C). 2. Melt butter in a 2 quart casserole dish in the oven. Stir in salt, pepper, horseradish and lemon juice. Place potatoes in dish and toss to coat with butter mixture. 3. Cover and bake in preheated oven for 1 hour, or until potatoes are tender.

Cheesy Mashed Potato Bake

Ingredients - 2 c leftover mashed potatoes - 1/4 c grated cheddar - 1/4 c grated Mexican cheese mix - 1 pinch grated cheddar - 1 pinch grated Mexican cheese mix - salt and pepper to taste - 1 egg - 1/2 c bread crumbs, dry. maybe a little less

Directions 1. Mix together potatoes, 1/4 cups of cheeses, salt pepper, egg and bread crumbs. 2. Melt a tab of butter in a glass pie dish. This will keep potatoes from sticking and add flavor. 3. Place potato mixture in dish and spread evenly. Top with remaining pinches of cheeses and bake for 30 min. @ 400

Barbecue Fries

Serves 4 Hands-on Time: 10m Total Time: 40m Ingredients • 5 tablespoons olive oil • 6 tablespoons barbecue sauce • 1/2 to 1 teaspoon hot pepper sauce • 1/2 teaspoon black pepper • 1/2 teaspoon paprika (optional) • 1/4 teaspoon ground cumin (optional) • 2 pounds russet or baking potatoes (3 potatoes), scrubbed • sour cream (optional) Directions 1. Heat oven to 450° F. 2. Drizzle 1 tablespoon of the oil onto a rimmed baking sheet. 3. In a large bowl, combine the remaining oil, the barbecue sauce, hot pepper sauce, black pepper, and paprika and cumin (if using). 4. Cut each potato lengthwise into 8 to 10 wedges. Add them to the bowl and toss. Spread the potatoes in a single layer on the prepared sheet. Bake, turning once, until golden and tender, 25 to 30 minutes. Serve hot with the sour cream for dipping (if desired).

Shepherd’s Pie Knife-and-Fork Burgers

Ingredients • 2 tablespoons olive or vegetable oil, plus some for drizzling • 1/4 pound button mushrooms, 5 to 6, stemmed and very finely chopped • 1 carrot, very finely chopped • 1 rib celery, very finely chopped • 1 shallot, very finely chopped • 2 to 3 cloves garlic, very finely chopped • Salt and pepper • 2 large or 3 medium russet potatoes, peeled and cubed • 1 1/2 pounds coarse beef chuck • 4 tablespoons Worcestershire sauce, divided • 1/4 to 1/3 cup whole milk • 2 tablespoons sour cream • 2 tablespoons horseradish • 1 egg yolk, beaten • 4 tablespoons butter, divided • 2 tablespoons finely chopped chives • 2 tablespoons flour • 1 can beef consommé • 1 tablespoon Dijon mustard • Chopped flat-leaf parsley, garnish • 4 slices white bread, toasted and lightly buttered Yields: 4 Preparation In a skillet over medium heat, heat 2 tablespoons olive or vegetable oil. Add vegetables and garlic, and season with salt and pepper, cook to tender then cool completely. Meanwhile, boil potatoes in salted water until tender. Combine ground beef with 3 tablespoons Worcestershire, salt, pepper and cooled vegetables. Form 4 patties and drizzle them with oil. Heat griddle or cast-iron skillet over medium-high heat. Cook burgers 10 minutes, turning once for medium doneness. Switch broiler on high. Drain potatoes and mash with milk, sour cream, horseradish, egg yolk, 2 tablespoons butter, chives, salt and pepper. Top the burgers with mounds of potatoes and set under broiler to brown, in middle of oven, 3-4 minutes. Melt remaining 2 tablespoons butter in a small skillet over medium heat. Whisk in flour then consommé; let thicken and season with remaining tablespoon Worcestershire, black pepper and Dijon. Set burgers topped with potatoes on buttered toast and pour gravy over top, garnish with parsley and serve.

Crock Pot Baked Potatoes

potatoes 1. Wash your potatoes well and let them dry. Then wrap each potato in a piece of foil (no need for pricking them). 2. Place the foil wrapped potatoes in your crock pot. I put 8 medium sized potatoes in my 4 quart crock pot, but I probably could have fit at least 10. 3. Cook on low for 8 hours.

SLOW COOKER IRISH POTATOES

Serves 8 to 10 The Ingredients 2 1/2 pounds potatoes, cut into wedges (I used Russet, and didn't peel; red would work great too) 1/2 cup water 1/2 cup butter, melted 1 tablespoon lemon juice 1 tablespoon dried parsley 2 green onions, sliced 3 teaspoons dried dill 1/4 teaspoon kosher salt (might want more to taste if you use unsalted butter) 1/4 teaspoon black pepper

The Directions Use a 6-quart slow cooker. Put the cut potatoes and water into the slow cooker (READ this carefully! only potatoes and water so far!). Cover and cook on low for 5 to 6 hours or until the potatoes are fork tender. Drain the accumulated liquid and put the potatoes back in the crock. Toss potatoes with melted butter, lemon juice, sliced green onion, and all seasoning. Keep potatoes on the warm setting and serve right out of the pot.

Tiny Twice-Baked Potatoes with Smoked Paprika and Bacon

Makes 40 hors d'oeuvres Ingredients • 20 small baby red potatoes (about 1 pound) • 1 1/2 Tbsp. extra-virgin olive oil • Fine sea salt and freshly ground black pepper • 2 slices of bacon • 1/2 cup shredded sharp Cheddar cheese • 2 Tbsp. sour cream • 1 scallion (green part only), minced • 1/4 tsp. smoked spicy paprika • 2 Tbsp. unsalted butter • 1⁄3 cup heavy cream or whole milk or a combination

Directions Preheat the oven to 400°F. Leaving the skins on, cut the potatoes in half crosswise, and place cut side down on a parchment-lined baking sheet. Drizzle with the olive oil, sprinkle with salt and pepper, and toss until evenly covered. Bake for 20 minutes, until cooked through. Cool completely. Cook the bacon over medium-low heat until crispy, about 10 minutes. Drain on paper towels, and then mince. In a bowl, combine the bacon, cheese, sour cream, scallion, paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Using a sharp knife, trim a tiny slice off the round end of each potato half, so that they can stand upright. Using a melon baller or a paring knife and small spoon, carefully scoop enough potato flesh from each potato half to form little cups. Mash the scooped-out potato into the cheese mixture along with the butter and cream. Spoon the mashed stuffing into a pastry bag or a freezer-strength zipper bag with a corner snipped off, and pipe it into the potato cups. Put the potatoes on a baking sheet, cover with plastic wrap, and refrigerate for up to 1 day. At serving time, preheat the oven to 350°F. Bake the potatoes until heated through, about 10 minutes. Serve warm. Reprinted from In My Kitchen

Slow cooker Greek Style Chicken and Potatoes

Ingredients: 4 large potatoes, scrubbed clean and cut in big wedges 1 kg (about 2 lb family pack) chicken drumsticks, skin removed (try a paper towel for pulling off the skin. Easy!) 1/2 to 1 Tbsp minced garlic, depending on how many vampires you plan to kill 1/2 cup water 2 Tbsp olive oil 1 Tbsp corn starch 1 Tbsp dry oregano 1 tsp salt lots black pepper Preparation: Place potatoes in bottom of slow cooker. Place chicken pieces on top. In a small bowl or measuring cup, mix water, corn starch, olive oil, garlic and spices. Using a brush, brush pieces of chicken with the sauce and pour the rest in the bottom of the crock. Cover and cook on low for 5-6 hours

Crispy Hash Brown Waffles

Crispy Hash Brown Waffles

Ingredients
• 3 potatoes, peeled and shredded
• Salt
• 1/4 cup grated red onion
• 1 egg
• 1/4 cup sour cream
• 1 tablespoon horseradish
• Pepper
• 2 tablespoons melted butter

Yields: 4 waffles
Preparation
Preheat waffle maker to the highest heat.
Liberally salt potatoes and lay them out on a stack of paper towels to drain. Stack a few paper towels on top, press down and let sit for a few minutes.
While potatoes drain, whisk together the onion, egg, sour cream, horseradish and pepper in a large bowl. Add drained potatoes to bowl and fold until combined.
Brush hot waffle maker with melted butter. Evenly spread potato mixture around the waffle maker. Close and cook for 12 minutes or until potatoes are crispy and brown.
Rachael Ray