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Old 01-02-2010, 06:59 PM   #11
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Re: I have a ton of potatoes and need recipes!

We boil the whole bad, mash them and freeze them for later meals. Just a thought in case you get bored with potato recipes!

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Old 01-02-2010, 08:42 PM   #12
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Re: I have a ton of potatoes and need recipes!

I love peel outs. Just bake a potato, cut it into wedges and cover with cheddar cheese and crumbled bacon. I eat with sour cream.
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Old 01-02-2010, 09:24 PM   #13
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Re: I have a ton of potatoes and need recipes!

potato skins with cheese and bacon..yum! I have a good friend who is hispanic who always dices potatoes up really small and browns them in her taco meat. I asked her if it was a regional thing and she said her family has always done it to stretch the meat so to speak. It is really yummy and we eat tacos like that a lot now tool.
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Old 01-03-2010, 01:06 AM   #14
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Re: I have a ton of potatoes and need recipes!

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potato skins with cheese and bacon..yum! I have a good friend who is hispanic who always dices potatoes up really small and browns them in her taco meat. I asked her if it was a regional thing and she said her family has always done it to stretch the meat so to speak. It is really yummy and we eat tacos like that a lot now tool.
That's what we do too. Or in enchiladas. I also loooove this recipe it is so cheap and very delicious.
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Old 01-03-2010, 01:08 AM   #15
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Smile Re: I have a ton of potatoes and need recipes!

Here's an easy one that my family loves.

Souper Scalloped Potatoes

1/2 cup thinly sliced celery
1/2 cup diced onion
2 cans (10.75 ounces each) cheddar cheese soup, condensed
1 can (12 ounces) evaporated milk
8 cups peeled and thinly sliced russet potatoes
1 cup grated cheddar cheese

Preheat oven to 350 degrees.In a bowl, mix celery, onion, soup, and evaporated milk. Layer in a 9 x 13-inch pan in the following order: half the soup mixture, half the potato slices and half the cheese; repeat layers. Cover with aluminum foil and bake 50 minutes. Uncover and bake another 20-30 minutes, or until cooked through, bubbly, and golden brown on top. Makes 6-8 servings as a side dish.Celery Variation: Replace soup with cream of celery soup. Mix 1 teaspoon celery salt into soup. Replace cheddar cheese with Swiss or Havarti cheese.Southwest Variation: Replace soup with southwest pepper jack soup. Replace celery with 1 can (4 ounces) diced mild green chiles. Replace cheddar cheese with pepper jack cheese.
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Old 01-04-2010, 03:10 PM   #16
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Re: I have a ton of potatoes and need recipes!

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Ooooh potatoes and chili does sound good! Do you just bake the potato wedges? Sounds good!



Thanks for the recipes.
Yes. I just toss them all together - potatoes, soup mix and oil and throw them on a baking sheet in the oven. My mom used to make these when I was a kid, and hers are still better than mine!
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Old 01-04-2010, 03:16 PM   #17
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Re: I have a ton of potatoes and need recipes!

I didn't read all the replies so sorry for a duplicate suggestion but we just bought (2) 10lb bags of potatoes (only 97 cents!) the other night and have been making a LOT of them! hahaha

Scalloped Potatoes (layer thin slices in a casserole and pour cream of mushroom w/ milk over the top and sprinkle with cheese, repeat and bake on 350 covered for an hour) You could also do this with shredded potatoes I suppose.

Potato soup, SUPER EASY!!
Loaded Baked Potatoes
Twice Baked Potatoes
Home Fries
Hash browns
Shepherd's Pie
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Old 01-07-2010, 06:37 AM   #18
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Re: I have a ton of potatoes and need recipes!

Great thread! I have a ton of potatoes I also need to use up.
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Old 01-08-2010, 01:13 PM   #19
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Re: I have a ton of potatoes and need recipes!

Crock Pot Potato Cream Cheese Soup

--5 lbs potatoes, peeled and diced in 1 to 2-inch chunks
--1 teeny onion, diced
--4 cloves garlic, minced
--1 teaspoon seasoned salt
--1/2 teaspoon black pepper
--1/2 teaspoon red pepper
--2 quarts chicken broth
--2 (8-ounce) packages cream cheese, to add at the end
--crumbled bacon and green onion or chives as garnish (optional)

The Directions.

Use a 6 quart or larger slow cooker. Peel and dice the potatoes, and put them into the stoneware. Add onion and garlic. Sprinkle in the seasonings, and pour in the broth. Cover and cook on low for 8 hours, or on high for 4. The potatoes should be fork-tender. You can use a potato masher to mash the potatoes in the soup, or a hand-held immersible blender. I suppose you can also leave the potatoes in chunks, if you really wanted, but I wanted a smooth soup.

After smashing the potatoes, crumble in both packages of cream cheese, and put the lid back on. Cook on high for about 30 minutes, or until the cream cheese is completely dissolved. Stir a few times during the 30 minutes.

Garnish with crumbled bacon, green onion or chives, cheddar cheese, etc.

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