Over a Cup of Coffee: Potato side dishes
April 3, 2015
This morning, over a cup of coffee, I pored over my file of potato recipes. Since I'm baking a ham for Easter dinner, I won't have drippings to make gravy so I have to think of something other than mashed potatoes for a side dish. I usually make a potato or pasta salad, but I thought I'd check out another potato recipe.
I found the recipe for "Potatoes Soupreem" that I've made several times but not for awhile. It's easy to prepare and it's yummy, too. This dish is good served with ham, meat loaf and barbecued sausage and hamburgers. It's a great summer recipe. You can either use Nacho Soup or Cheddar Cheese Soup in making the casserole.
Recently, I've been making "Twice-Baked Potatoes" which is also a good side dish. So far I've made these potatoes from a recipe that I made up myself. I know that there are lots of variations for ingredients, and I'd love to hear how you make them.
4 cups sliced raw potatoes
sliced onion, to taste
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cheese soup, mixed with ½ cup milk
butter or margarine
salt and pepper, to taste
Grease a casserole dish. Preheat the oven to 375 degrees. Peel (or scrub and leave unpeeled) and slice potatoes so that you have 4 cups. Slice onion. Mix a can of cheese soup with ½ cup milk and set aside. Layer potatoes in the bottom of the casserole. Layer onion slices on top. Pour some of the soup mixture on top. Make another layer of potatoes and onions. Add soup mixture. Repeat layers until potatoes are used up. Pour any leftover soup on top. Dot with a little butter or margarine and sprinkle with a little salt and pepper. Cover and bake at 375 degrees for about an hour. Uncover and bake 15 minutes more.
Diane's Twice-Baked Potatoes
4 potatoes, baked until the pulp is softened
3 strips of bacon, cooked and crumbled or purchased bacon bits
green onions and tops (to taste)
1 teaspoon salt (or to taste)
Cheddar cheese to sprinkle on top
Bake potatoes until the pulp is softened. Let the potatoes cool so that you can handle them. Preheat the oven to 375 degrees. Cut a thin slice off the top of each potato. Scoop out the potatoes, leaving a wall so that you can fill each of them again. Put the potato pulp in a bowl. Add Ranch dressing and a little salt. Mash up the pulp. Add more Ranch dressing, if necessary, until the pulp is the desired consistency. Then add chopped onions and bacon bits to the pulp and mix. (Reserve a little of the bacon to sprinkle on top of the filled potatoes.) Fill potatoes. Sprinkle with bacon and a little Cheddar cheese. Bake for about 15 minutes or until the potatoes are warmed through. This recipe makes four servings.
If you have a recipe for making twice-baked potatoes, call me at 970-824-8809 or write to me at PO Box 415, Craig 81626.