Hometown Focus Recipes

You say potato, I say potahto



No matter how you pronounce it, the potato is a versatile vegetable that can be cooked in many ways. Mashed, baked, fried, sautéed, shredded, boiled…take your pick. Here are some recipes offering a variety of options to cook up some spuds for your next meal.

Ultimate Twice Baked Potatoes

Recipe by: PONYGIRL64 www.allrecipes.com

• 4 large baking potatoes
• 8 slices bacon
• 1 c. sour cream
• 1/2 c. milk
• 4 Tbsp. butter
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 c. shredded Cheddar cheese, divided
• 8 green onions, sliced, divided

Preheat oven to 350 degrees. Bake potatoes in preheated oven for 1 hour.

Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

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.

Bake for another 15 minutes. (Serving size: 8)

Red Skinned Potato Salad

Recipe by: Donna www.allrecipes.com

• 2 lb. clean, scrubbed new red potatoes
• 6 eggs
• 1 lb. bacon
• 1 onion, finely chopped
• 1 stalk celery, finely chopped
• 2 c. mayonnaise
• Salt and pepper to taste

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving. (Serving size: 12)

German Potato Pancakes

Recipe by: SWIZZLESTICKS www.allrecipes.com

• 2 eggs
• 2 Tbsp. all-purpose flour
• 1/4 tsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 6 medium potatoes, peeled and shredded
• 1/2 c. finely chopped onion
• 1/4 c. vegetable oil

In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.

Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels. (Serving size: 6)

Greek Style Potatoes

Recipe by: Cathie www.allrecipes.com

• 1/3 c. olive oil
• 1 1/2 c. water
• 2 cloves garlic, finely chopped
• 1/4 c. fresh lemon juice
• 1 tsp. dried thyme
• 1 tsp. dried rosemary

• 2 cubes chicken bouillon
• Ground black pepper to taste
• 6 potatoes, peeled and quartered

Preheat oven to 350 degrees.

In a small bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary, bouillon cubes and pepper.

Arrange potatoes evenly in the bottom of a medium baking dish. Pour the olive oil mixture over the potatoes. Cover, and bake 1 1/2 to 2 hours in the preheated oven, turning occasionally, until tender but firm. (Serving size: 4)

German Potato Salad

Recipe by: April www.allrecipes.com

• 4 potatoes
• 4 slices bacon
• 1 Tbsp. all-purpose flour
• 2 Tbsp. white sugar
• 1/3 c. water
• 1/4 c. white wine vinegar
• 1/2 c. chopped green onions
• Salt and pepper to taste

Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat.

Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick.

Add bacon, potatoes and green onions to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm. (Serving size: 4)

Cheesy Amish Breakfast Casserole

Recipe by: parothstein www.allrecipes.com

• 1 lb. sliced bacon, diced
• 1 sweet onion, chopped
• 4 c. frozen shredded hash brown potatoes,
• 9 eggs, lightly beaten

• 2 c. shredded Cheddar cheese
• 1 1/2 c. small curd cottage cheese
• 1 1/4 c. shredded Swiss cheese

Preheat oven to 350 degrees. Grease a 9×13- inch baking dish.

Heat a large skillet over medium-high heat; cook and stir bacon and onion until bacon is evenly browned, about 10 minutes. Drain. Transfer bacon and onion to a large bowl. Stir in potatoes, eggs, Cheddar cheese, cottage cheese, and Swiss cheese. Pour mixture into prepared baking dish.

Bake in preheated oven until eggs are set and cheese is melted, 45 to 50 minutes. Let stand 10 minutes before cutting and serving. (Serving size: 12)

Roasted Garlic Mashed Potatoes

Recipe by: Kathleen Burton www.allrecipes.com

• 1 medium head garlic
• 1 Tbsp. olive oil
• 2 lb. russet potatoes, peeled and quartered
• 4 Tbsp. butter, softened
• 1/2 c. milk
• Salt and pepper to taste

Preheat oven to 350 degrees.

Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.

Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.

Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer until desired consistency is achieved. (Serving size: 8)

Do you have recipes to share? We’d love to hear from you. Email your recipes to kirstenr@htfnews.us. Please include your name, city of residence, and a telephone number. For those who do not have internet access, you can mail your recipes to Hometown Focus, 401 6th Ave. N., Suite 1111, Virginia, MN, 55792.

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