Potatoes
Turn oven to 400ºF then wash and pierce skins of:
4 medium Russet potatoes
Bake for 45 minutes or so (until fork tender). Cut the following into 1/2 inch pieces and fry until crisp (reserve 1 Tbsp. of the skillet drippings):
6 slices bacon or 1 cup of 1/2 inch ham cubes
Cut the top off of the potatoes and scoop out the pulp. Cook the following over medium heat until all of liquid is absorbed:
1 Tbsp. skillet drippings
1/4 cup cider vinegar
pulp from inside the potatoes
Mash together:
Boil in jackets, then peel and slice:
8-10 potatoes
Heat together:
1 can Cream of Mushroom soup
1 cup sour cream
1/2 lb. velveeta (cubed)
6-8 green onions (chopped)
or 2 Tbsp. dry chopped onion
Be careful with above mixture because it will rise when the velveeta melts. Pour the hot mixture over potatoes and mix well. Bake 1 1/2 hours at 300ºF.
Everybody here likes to see left over mashed potatoes used in these doughnuts. Imagine our surprise as we bit into a doughnut after using the mashed potatoes to which onion powder had been added!
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