Cheesy Fried Tater Skillet!

This "Cheesy Fried Tater Skillet" takes fried potatoes and kicks them up several notches!  This is good any meal of the day and it can be served as a main course or a side dish!   It's wonderful breakfast recipe served with biscuits and gravy...yummy!    I love one skillet or dish meals and recipes that call for things you always have on hand!  

 Here is what you will need:

5 slices bacon (if serving for a main dish you might fry a few more)

1/2 cup diced sweet onion

3 Tbs. vegetable or canola oil

4 large potatoes, peeled and sliced thin

salt

black pepper

seasoned salt

1 cup Monterrey Jack Cheddar cheese blend

chopped fresh parsley for garnish

Fry the bacon in a large skillet, preferably an oven proof one.  I just used my large iron skillet!

Add the vegetable oil to the bacon drippings in your pan.  If you cook more than the 5 slices of bacon called for, you might not need the extra oil, but with just 5 slices you need a tad more to fry the potatoes in.  Add your diced onion and saute just a bit before you add the potatoes.

Add the potato slices to the skillet and sprinkle with salt, seasoned salt and plenty of black pepper.  With a spatula, turn potatoes over making sure to get the onion off the bottom of the skillet.  Try to get all of the slices coated with the oil.  Cook on medium high for about 5 minutes!

Turn the heat down to about medium and cover with a lid.  Since I am using a cast iron skillet I just covered with a lid from one of my other skillets.  Let them cook covered for 10 -15 minutes!  The steam makes them soft on the inside.   Check halfway through to see if they need turning. Don't over steam them, they will fall apart.  When they are soft, remove the lid.   Turn the heat back up a bit and turn them in sections with your spatula.  Cook until just browned.  You might need to turn them one more time.  Don't turn too much though, because you want the slices to remain slices.  There is no set time for this, because depending on the type of skillet and potato you are using, it will vary.  I would say around 5 minutes.

Sprinkle 1 cup Monterrey Jack Cheddar Cheese blend over the top.  I like to run this in the oven at 400 degrees for 5 -7 minutes to get the cheese nice a melted and bubbly.  If your skillet is not oven proof, you can just cover it until the cheese melts

Crumble the bacon over the top and garnish with a little chopped parsley!  The parsley is totally optional! 

Serve immediately!  This one was a winner for sure!!! 









Loaded Baked Potato & Chicken Casserole!

This "Loaded Baked Potato & Chicken Casserole" is new to the site and it got a two thumbs up from the family!  It's one of those one dish meals we all love!  This is a meal in itself, but you could add a vegetable or salad to make it complete!  If you are cooking for meat and potatoes people, they are going to love this one!  

Here is what you will need:  

4 boneless, skinless chicken breasts, cubed in bite size pieces

6 medium size to large potatoes, peeled and cubed

1/3 cup olive oil

1 pkg. dry ranch dressing mix

1/2 tsp. seasoned salt

1/2 tsp. black pepper

1/4 tsp. garlic powder

1 Tbs. soy sauce

1 Tbs. Worcestershire sauce

dash of hot sauce

3 cups shredded Monterrey Jack/Cheddar blend or shredded Cheddar cheese

10 slices of bacon cooked crisp and crumbled

4-5 green onions sliced 

sour cream for topping (optional)

Preheat oven to 400 degrees.  

In a large bowl, whisk the olive oil, ranch dressing mix, seasoned salt, black pepper, garlic powder, soy sauce, Worcestershire sauce and dash of hot sauce together.   Add the diced potatoes and with a large, slotted spoon toss them to coat with the oil mixture. 

 Remove with the slotted spoon, so that the excess oil mixture stays in the bowl to a 9"x13" baking dish or 3 quart casserole.

Put the cubed chicken in a the remain oil mixture and toss to coat.  Pour the chicken and remaining oil over the potatoes.  Evenly placing the chicken over the top in a single layer so it browns.  I like to keep the potatoes and chicken separated in two layers at the beginning to be sure the chicken cook evenly.   Place in a preheated 400 degree oven for 1 hour.  About halfway through toss everything to be sure it is all evenly browning the the potatoes aren't sticking.

Remove when it's all browned and the chicken is done and top with 3 cups of shredded cheese of whatever you chose to use and sprinkle with the crumbled bacon.  Place back in the oven for about 7-10 minutes or until the cheese is nice and melted!

When it comes out of the oven, sprinkle with the green onions!

Serve as is or...

With a little sour cream on top!  Either way this was fantastic!  We will definitely be having it again and it makes a pretty large casserole!  

Easy Cheesy Potatoes!

These "Easy Cheesy Potatoes" are something my mother made when we were growing up and one of the first things I learned to cook as a girl!   These are just pure comfort food and they go with just about anything!  They are not exactly au gratin potatoes or scalloped potatoes.  They are just stewed potatoes with a rich cheese sauce on them.  Here is what you will need:

5 to 6 medium size potatoes, peeled and diced

1 tsp. salt

3 Tbs. butter

3 Tbs. flour

3 cups milk

1/2 tsp. seasoned salt

1/2 tsp. black pepper

1/4 tsp. garlic powder

8 oz. Velveeta cheese, cubed

1 cup shredded cheddar cheese or cheddar Monterrey Jack blend

Place the potatoes in a medium size saucepan.  Cover with water and add 1 tsp. salt.  Bring up to a boil and then reduce heat to simmer.  Simmer until the potatoes are just fork tender.  Don't over cook them or you will end up with mashed potatoes.  Drain them well once they are tender.

While the potatoes are cooking, make your sauce.  I do this in the microwave, just because it's easier. You can also do it on the stove top, but watch it carefully or it will stick. Place the butter in a glass mixing bowl and place in microwave for 1 minute to melt it.  Whisk in the flour until it is incorporated and microwave for about 30 seconds.  It will be bubbly.  Whisk in the milk, seasoned salt, black pepper, and garlic powder.   Place back in the microwave for about 3 minutes.

Whisk until smooth and then add the Velveeta cheese.  Place  back in the microwave for 3-4 minutes. Remove and whisk until the cheese is melted and the sauce is smooth.  If it's not thickened, place back in for another 2 minutes.  Microwaves vary by wattage and some cook hotter than others.  At the end your cheese sauce should be thickened and smooth.  Pour over the potatoes and then put the potatoes in a 2 quart baking dish sprayed with nonstick spray.   Sprinkle the cup of cheddar cheese over the top.  Place in a 350 degree oven for 20-25 minutes or just until the cheese on top has melted and they are bubbly.  I like to sprinkle just a little more seasoned salt on top for color. 

These are so good with just about any main course!  I served them here with barbequed pork chops, pinto beans, collard greens and cornbread!  I also like these with meatloaf! 

Potato Cakes!

 In the South, we don't believe in wasting anything.  Many of us were brought up with this way of thinking deeply ingrained in us by parents who were brought up with this as a matter of survival and necessity.  If you have leftovers, you save them and eat them or figure out a way to reorganize them and make them interesting the second time around. 

 I am sure that is how the potato cake came to be.  I know that is when my own mother would make them, when we had leftover mashed potatoes.  I am not sure how my grandmother ever had enough leftover mashed potatoes to make them when she had to mash potatoes for 13 people, but I guess sometime she did. 

My mother-in-law only had 4 children and she used to tell me that in order to have enough leftover mashed potatoes for potato cakes, she would cook extra potatoes and put some aside for the next day.  We do love our potatoes in this part of the country. 

These are really very simple to make and just like salmon patties, everyone does it just a bit different to suit their own tastes and their families tastes.  They are also called several different names by different folks....potato cakes, potato patties, potato pancakes...all the same thing.

 This is the way my mother always made them and what we like.  Her potato cakes are a little puffier and light than some and you will see why if you make them.

 Here is what you will need:

2 cups cold mashed potatoes
1 egg
1/2 cup self rising flour
1 tsp. baking powder
1 Tbs. finely minced onion (optional, we don't use onion)
oil for frying

Mix the potatoes, egg, flour and baking powder.   Add onion if using it.   Heat about 2-3 Tbs. oil in a skillet until hot.  Make sure your oil is not enough or the potato cake will just spread out and not stay together.  

Scoop with an ice cream scoop and drop in the hot oil.  Flatten slightly, but don't mash down too much.  Cook until nice and brown on one side and then turn them over and cook until nice and brown on the other side.   Remove to a paper towel lined plate. 

Serve with a little sour cream and chives or green onion or just plain.  These are good with any meat or with beans and cornbread!

German Potato Salad!

I have been making this recipe for "German Potato Salad" for years.  I just love it!  If you have never had it, it's a completely different dish than regular American potato salad.   You serve it warm and it's seasoned with a tangy bacon flavored dressing, then topped with chopped bacon.  How could that not be good?   This also goes with just about anything.  I have taken a big dish of this to potlucks and I never bring a bite of it back.  Here is what you will need:

6 medium size potatoes, skins left on and sliced in slices

10 slices of bacon, fried and crumbled

1/2 cup diced sweet onion

1 Tbs. minced garlic

2 Tbs. flour

1/4 cup vinegar (apple cider or white both are fine)

1 cup water

1/2 tsp. seasoned salt

1/4 tsp. black pepper

3 Tbs. sugar

1 tsp. celery seeds

2 Tbs. fresh parsley chopped (could substitute 1 tsp. dried parsley)

Scrub the potatoes and then slice in thin slices (not paper thin, just thin)  and place in a pot of salted water.  Bring to a boil, then reduce heat and cook just until for tender...about 20-25 minutes.   When they are done drain in a colander.  If you over cook them or cut them paper thin, they fall apart too much when you dress them.  Leaving the skin on also helps to keep the slices fairly whole.   You can use most types of potato for this.  A Yukon Gold is nice, because of the  nice skin it has on it or a red potato is good.  I just used some russets I had on hand and they are good also.

While potatoes are cooking, fry your bacon up nice and crisp.  Remove to a paper towel lined plate, leaving the drippings in the pan.

Add the diced onions to the bacon drippings and cook just until starting to get soft.  Now add the minced garlic and flour.  Cook for about one minute, moving it all around to make a sort of roux.  Don't cook too long or the garlic might burn, just until the flour and bacon drippings are mix well. 

Add the water, vinegar, seasoned salt, black pepper, sugar and celery seeds.  Bring up to a boil, stirring constantly until it thickens. 

Place the well drained potatoes in a serving bowl and pour the hot dressing over top.  Gently toss to get the dressing distributed.  Sometimes I place half the potatoes in the dish and dress with half the dressing and then repeat so I don't have to toss it too much.  That keeps the potatoes from breaking up too much.  Crumble the bacon and place on top.  Then sprinkle with the fresh parsley.  This smells so good.

Serve immediately!  This is so good to take to cookouts in the Summer, but it's also a good Fall and Winter dish!



Taco Stuffed Taters!

 

 

 

"Taco Stuffed Taters" is something I have made for years!   It turns a simple baked potato into a meal and everyone loves these!  It's also nice because each person can garnish their own to their liking.  I cook for picky people so this is an important part of my meal planning!   You can have these on the table in less than 30 minutes, if you use the microwave to bake the potatoes.

 

Here is what you will need:

 

4 large baking potatoes, baked

1  1/2 lbs. ground chuck or ground beef

1 pkg. taco seasoning mix

salt

black pepper

2 cups shredded Monterey Jack Cheddar blend cheese (could use all Cheddar)

salsa

sour cream

green onions

black olive slices

cilantro

jalapeno slices

 

 

Brown the ground chuck and drain any excess grease.  Add the taco mix and water called for on the package. Bring to a boil then decrease to simmer and just let it cook long enough for some of the water to evaporate...just like you do for tacos. 

 

Cut the baked potatoes in half and place on a baking sheet.  I lightly score them to make it easier to dig into when they are served.  Lightly sprinkle with salt and pepper to taste.  Pile some taco meat on each potato half, dividing it between the 8 halves.  Sprinkle with cheese, covering the tops.  Place in a 375 degree oven for about 15 minutes or until the cheese is nice and melted.  I serve like this with the various toppings in bowls so everyone can garnish their own!

 

I like to top mine with salsa or taco sauce, sour cream, green onions, black olives, cilantro, and jalapeno slices!   Whatever you like on a taco is good!

 





Loaded Baked Potato Salad!

This puts a little different spin on potato salad.  If you are a fan of my Twice Baked Potato Casserole

or the Twice Baked Stuffed Potatoes, you will really like this potato salad recipe!  This is great for potlucks or cookouts.  It is so good with grilled foods and those who might not normally like potato salad will more than likely like this one!  

Here is what you will need:

6 baking size potatoes, baked

4 Tbs. butter

5 hard boiled eggs, peeled and diced

1 lb. bacon, cooked crisp and crumbled

1 bunch green onions, sliced thin including some of the green blades

2 cups shredded cheddar cheese

1 cup mayonnaise

1 cup sour cream

1/2 tsp. seasoned salt

1/4 tsp. celery salt

1/4 tsp. black pepper

When the baked potatoes are cool enough to handle, peel them and then dice in cubes.  Place in a large mixing bowl.  Add the butter.  If the potatoes are still warm, it will melt on it's own.  If they are not warm, melt the butter and then pour it over the potatoes.  

Add the diced hard boiled eggs, half of the crumbled bacon, the green onions, 1 cup of the cheddar cheese,  the mayonnaise, the sour cream and the seasonings.   Lightly toss to mix it all.  If you over mix it will mash the potatoes, so gently is the key. 

Sprinkle the top with the other cup of cheese and the rest of the bacon.  I like to sprinkle a little of the green onion on top for color also. 

Serve immediately!  I like this served at room temperature or even a little warm, but it's good after it's chilled also! 





Creamy Scalloped Potatoes!

 Scalloped potatoes are something that seem so simple, but like so many dishes that, on the surface, seem simple, people do have difficulties with them.   The main issues with scalloped potatoes seem to be that the potatoes don't get done, the sauce is too watery or if you cook them long enough to get the potatoes done, they dry out and get too brown on top. 

This is a fail proof recipe for "Creamy Scalloped Potatoes" if you follow it exactly.  Here is what you will need:

4 cups potatoes, peeled and thinly sliced  (about 4 or 5 medium size potatoes)

4 Tbs. butter

4 Tbs. flour

1  (12 oz.) can of evaporated milk

1/2 cup whole milk

2 cups shredded cheddar cheese, divided

1 tsp. seasoned salt (can use regular salt, just add a pinch of garlic powder if you do)

1/2 tsp. black pepper

Melt the butter in the microwave or in a saucepan on the stove.  Whisk in flour just until blended.  Whisk in the evaporated milk and the whole milk.   Add seasoned salt and pepper.  Cook on low and whisk occasionally until it boils.   I just do this in the microwave for about 2-3 minutes.  Remove and whisk until smooth.  Add 1 cup of the cheese to the sauce and cook or microwave for 1 minute more until the cheese melts.   You are basically just making a light cheese sauce. 

Spray a casserole dish with nonstick spray and layer 1/2 of the potato slices in.  Cover with 1/2 of the sauce.

Layer the rest of the potatoes next, cover with the other half of the sauce and sprinkle the top with the rest of the cheese. 

Place in a 350 degree oven and bake for 1 hour or until the potatoes are fork tender.  If the top starts to brown too much, cover loosely with a piece of foil.  This usually doesn't happen, unless the type of potatoes you use are difficult to get done.

See how creamy they are on the inside, but not watery like sometimes happens.  The evaporated milk is key to this recipe, because most of the water has been removed from it, so it makes really creamy sauces.



Mama's Potato Salad!

For me, potato salad sort of falls into the same category as meat loaf and cornbread, it seems basic and a lot of people make it, but it's something that people can really mess up for some reason.  When it's bad, it's usually way bad.  My mother, makes the best potato salad I have ever eaten, so I guess I am spoiled to hers.  I went and cooked with her yesterday to get the exact recipe and see what her 'secret' is.  I didn't get step by step pictures, mainly because my mother moves too fast, and also because it's actually pretty basic. 


 So here are the ingredients:

4-5 large baking potatoes or 8 cups diced (baked)

1/2 cup sweet onion like Vidalia

1/2 cup finely diced celery

1/2 cup sweet pickle relish

1/2 cup chopped pimento

4 eggs boiled

1 stick melted butter

1 1/2 cups Miracle Whip (if you must use mayonnaise, use mayonnaise)

2 tsp. yellow mustard

2 tsp. sugar

1/2 tsp. salt

1/4 tsp. pepper

First boil the eggs and let them cool, peel and chop them, bake the baking potatoes until they are done.  She bakes hers in the microwave.  When the potatoes are cool enough to handle, peel and dice them. Chop the celery, onion, and pimento fairly fine...no big chunks.


  Place the eggs, potatoes, chopped celery, pimento, onion and relish in a large mixing bowl.  Pour the stick of melted butter over all. Add 1 1/2 cup Miracle Whip, if you are one of those people that has to use mayonnaise only, us it instead.  This is one of those things that really needs the Miracle Whip instead of mayonnaise, but it's a matter of taste and what you like too.   This is one of the few things we use Miracle Whip in, instead of mayonnaise because it just makes it taste better.


  Add the mustard, sugar, salt and pepper and stir it up good.   You can sprinkle the top with some paprika for a little color or (this is my touch, not my mother's)  I use some Tony Chachere's Creole Seasoning to dust the top for a little color and kick.

Mama's Potato Salad!    

Bacon Ranch Potato Bake!

In my part of the country, potatoes reign supreme as far as side items go!  That's probably due to the predominant Scotch, Irish and German ancestry in this area and the fact that potatoes grow well here for the most part!   Now, we also eat rice and pasta, but most, given the choice will go for the potatoes.   The thing about serving potatoes so often is that you run out of different and innovative ideas for them.  This recipe is so easy, but it really turns out fantastic.  Everyone loves these potatoes and they go well with just about any main course. 


Here is what you will need:

6 baking size potatoes, peeled and diced in 1/2" cubes  (if you have smaller potatoes use about 9-10)

2 Tbs. butter

1 (10  3/4 oz.) can cream of mushroom or cream of chicken soup

1  1/2 cups milk

1 pkg. dry ranch dressing mix

1/4 tsp. seasoned salt

1/4 tsp. black pepper

2 cups shredded cheddar cheese, divided

6-7 slices bacon, cooked crisp and crumbled

Place the potatoes in a pan and cover with water.  Boil just until starting to get tender, but not too long...about 7 -10 minutes.  

Drain the potatoes and place back in the warm pan.  Put the butter on them and cover to just let it melt.

When the butter has melted place the potatoes in a 2  1/2 quart or 3 quart casserole dish that has been sprayed with nonstick spray.

In a separate bowl, mix the soup, milk, ranch dressing mix, seasoned salt, black pepper, and 1 cup of the cheese.  Pour this evenly over the potatoes.

Sprinkle the top with the other cup of cheese and the crumbled bacon.  Place in a 350 degree oven for 30 to 35 minutes.  It should be bubbly around the edges.

This is good with just about any meat or main dish! 





Creamy Scalloped Potatoes!

 Scalloped potatoes are something that seem so simple, but like so many dishes that, on the surface, seem simple, people do have difficulties with them.   The main issues with scalloped potatoes seem to be that the potatoes don't get done, the sauce is too watery or if you cook them long enough to get the potatoes done, they dry out and get too brown on top. 

This is a fail proof recipe for "Creamy Scalloped Potatoes" if you follow it exactly.  Here is what you will need:

4 cups potatoes, peeled and thinly sliced  (about 4 or 5 medium size potatoes)

4 Tbs. butter

4 Tbs. flour

1  (12 oz.) can of evaporated milk

1/2 cup whole milk

2 cups shredded cheddar cheese, divided

1 tsp. seasoned salt (can use regular salt, just add a pinch of garlic powder if you do)

1/2 tsp. black pepper

Melt the butter in the microwave or in a saucepan on the stove.  Whisk in flour just until blended.  Whisk in the evaporated milk and the whole milk.   Add seasoned salt and pepper.  Cook on low and whisk occasionally until it boils.   I just do this in the microwave for about 2-3 minutes.  Remove and whisk until smooth.  Add 1 cup of the cheese to the sauce and cook or microwave for 1 minute more until the cheese melts.   You are basically just making a light cheese sauce. 

Spray a casserole dish with nonstick spray and layer 1/2 of the potato slices in.  Cover with 1/2 of the sauce.

Layer the rest of the potatoes next, cover with the other half of the sauce and sprinkle the top with the rest of the cheese. 

Place in a 350 degree oven and bake for 1 hour or until the potatoes are fork tender.  If the top starts to brown too much, cover loosely with a piece of foil.  This usually doesn't happen, unless the type of potatoes you use are difficult to get done.

See how creamy they are on the inside, but not watery like sometimes happens.  The evaporated milk is key to this recipe, because most of the water has been removed from it, so it makes really creamy sauces.