Loaded Potato Splats!

What to make?  What to make?  The ongoing question for most people.  Today I needed side dish ideas.  I wasn't really up for finding a new recipe to try or making something that maybe just maybe everyone would eat, so I decided to put a very simple spin on an old favorite.  In my house you can't go wrong with anything that is topped with cheese and bacon.  Last year I started making these Flattened Redskin Potatoes and they are GREAT, I can't believe it has taken me until now to make them like this!  SO simple and tasted like I put a lot of thought and effort into it.

Ingredients:

• 6 Medium Redskin Potatoes (skins scrubbed clean)
• Olive Oil
• 1/2 Cup Shredded Cheddar Cheese
• 3 Tablespoons Crumbled Real Bacon Bits
• Salt 
• Pepper
• 1/2 Cup Sour Cream
• 3/4 teaspoon Hidden Valley Ranch Mix

Serves 4-6

Boil potatoes for 8-10 minutes or until they are tender enough to easily insert a fork or knife.  Remove potatoes from water and place on baking sheet.  Gently smash potatoes down with the bottom of a glass.  Lightly drizzle potatoes with olive oil.  Salt and pepper each potato.  Top each potato with bacon and cheese.  Bake at 400 until cheese is melted.  

Combine sour cream and ranch mix and stir until mixed well.  Serve on top of potatoes.  

Loaded Potato Grilled Cheese with Ranch Sour Cream Dipping Sauce

This sandwich is one of those crazy ideas I had that turned out SO DELICIOUS! Like, I could eat these every day, delicious!

It all started out with a kids free valentine's dinner for me and the hubby. My in laws were in town so we got to go out without the kids for a change. This seriously never happens around here. Everywhere was extremely busy, so we ended up at Outback Steakhouse. I enjoyed my kid free dinner so much I think I had a few too many drinks...

Which leads me to the amazing idea I had for this sandwich. Anytime I drink a few too many (which lets be honest is only 3 drinks these days) I always want greasy, dried, unhealthy food to soak up all that excess alcohol. Not to mention today is my grocery day so I didn't have a whole lot in the house to eat. But I did have some potatoes and some frozen bakery bread, so I thought "what the heck!"

First, I want to say that I think good quality sliced bakery bread is key to this sandwich. regular old sandwich bread just wouldn't be hearty enough for the potato and cheese filling. I also recommend using the (on any other day I would call "icky") processed cheese, like Kraft Singles or Velveeta. I happened to have Velveeta so I sliced it as thin as I could.

I then sliced up a red potato, but Idaho potato would work if that's what you have. I used a slicer on the #2 setting, but just try to get thin even slices. Heat up about a tablespoon on vegetable oil in a pan, throw in the potatoes and add plenty of salt and pepper. I cooked this on medium-low, covered, for about 10 minutes maybe. Make sure to flip the potatoes often. They are done when they are fork tender and a little browned.

While the potatoes were cooking I mixed up the dipping sauce. I used about a 1/2 cup sour cream and a tablespoon of a Hidden Valley Ranch packet. Afterwards I realized this was way more dipping sauce than I needed, but I'll keep for another creation later this week.






I also buttered up 4 slices of the bread. I wanted it buttery, so I did both sides:) When the potatoes were done, I removed them from the pan and piled them on a piece of bread. I added the cheese slices, then some real bacon bits and dried chives. Topped with another piece of buttery bread and placed back in the same pan. I made two of these today and had leftover potatoes. I would say this recipe could really make 3 or 4 depending on the size of the bread.

I cooked like any other grilled cheese, over medium heat until one side was a toasty, golden brown. Then I flipped and repeated for the other side. Remove from the pan, slice it in half and serve with the dipping sauce, and OMG this was heaven! It hit the spot perfectly. Of course it's nowhere near healthy, but sometimes you gotta do what you gotta do. I can't wait to try more creative takes on the grilled cheese!

Enjoy!

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Hassleback Potatoes with Clever Directions

I rarely get an opportunity to sit and watch a cooking show on TV, but earlier this week I happened to catch an episode of Rachel Ray.  During the episode she made a version of Hassleback Potatoes that caught my attention.  She used metal skewers poked through the potato as a guide for cutting.  BRILLIANT!  Why didn't I think of that, I have made potatoes similar to this several times.  I guess that is why she makes the big bucks!  I will definitely be doing it from now on!  The topping possibilities for these potatoes are endless.  Tonight I am making Flank Steak with a Gorgonzola Cream Sauce so I plan to top them with a little bit of the sauce.  I have also created a pesto sauce, a Bacon Cheddar Ranch topping, Loaded Sour Cream, and a lemon butter.

Ingredients:

• Potatoes
• Olive Oil
• Sea Salt and Pepper
• Metal Skewers
• Whatever topping you would like

Preheat oven to 400 degrees.  Scrub potatoes with brush.  You will eat the skin so make sure it is clean enough.  Dry the potatoes.  Place the skewer through the bottom half of the potato.  Using a sharp knife, slice the potato down to the skewer with the cuts about 1/8 of an inch apart.  Drizzle potatoes with olive oil and sprinkle with sea salt and pepper.  Bake for 20 minutes, remove from oven and drizzle with just a little more olive oil (if necessary).  Bake for an additional 20 minutes.  Remove from oven and take off of skewer.  Top with favorite toppings.  You can top with cheese, sour cream, or get creative.  Tonight I used the Gorgonzola Cream Sauce from the Flank Steak dish that I made.  YUM!

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Twice Baked Pesto Potatoes

Now that I have figured out exactly where my basil plant wants to live (I can keep it alive) I always have fresh basil.  Another thing I always seem to have on hand is potatoes, why not make Pesto Potatoes!?!  I wasn't sure quite where to begin, so I went to Pinterest.  I found a recipe on Kayotic Kitchen, I changed it up just a bit and ended up with a really GREAT baked potato.

Ingredients:

• 4 (fairly large) Russett Potatoes
• 2 cloves of garlic (minced)
• 1/2 Cup of Heavy Cream
• 1/2 Cup of Vegetable Broth
• Olive Oil
• Sea Salt
• Pepper
• About a handful Fresh Basil (chopped)
• Large Shallot (chopped finely)
• 1/8 Cup of Fresh Grated Parmesan Cheese

Serves 4-6 (because they are split in half and you can eat the whole potato skin and all!)

Preheat oven to 400 degrees.  Wash and scrub the skin of the potato good enough that you could eat it.  Poke several holes in them with a fork, brush them with olive oil, and season with sea salt.  Line a baking sheet with aluminium foil, place potatoes on the foil, and bake for about an hour.

Insert a fork into them to check to see if they are done.  If the fork goes in easy, they are done.  Cut the potatoes in half and let them cool a little bit.  Scoop out the insides with a spoon.  Make sure to do it gently and keep the skins intact.  Place the scooped out potato into a large bowl.

Drizzle a small amount of olive oil in a skillet.  Cook the garlic and shallot for about 3 minutes.  Add in the cream and vegetable broth.  Bring to a boil and simmer for about 10 minutes, stirring throughout.  Add in the basil, a pinch of salt, and a pinch of pepper.  Let the sauce sit for a couple of minutes and it will thicken a bit more.   Pour it in with the potatoes and mix well.  I didn't completely mash the potatoes, but I combined it well (I don't even know if that makes any sense LOL)  Loan the potato mixture back into the skin, top it with a little bit of Parmesan cheese, place back on baking sheet, put it back in the oven for 8 to 10 minutes.

I actually made these a couple of weeks ago and my mouth is watering just writing about them.  OH. SO. GOOD!  I served this with the Loaded Flank Steak (recipe coming soon).

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Cheddar Garlic Mashed Potatoes with French Fried Onions

I think that mashed potatoes are an ultimate comfort food.  At my house they always accompany warm and cozy foods like turkey, or pot roast.  But I want to eat them way more often than that!  You can change them up and add different things to them to make them better accompany what you are having for dinner.  I don't think I have ever measured the amount of salt, pepper, butter, or milk that I add to my mashed potatoes, but I did today.  Please adjust if you find it necessary.  Mashed potatoes are easy to make just start with less milk because you can always add more.  

Ingredients:

• About 5 Medium Russet Potatoes
• 1 teaspoon Minced Garlic
• 3/4 Cup Shredded Cheddar Cheese
• Salt and Pepper to taste
• About 1/3 Cup Milk (start with a little less)
• 2 Tablespoons Butter
• French Fried Onions

Serves about 6

Wash and peel the potatoes.  Cut into chunks and place them in water.  Bring water to boil and cook until fork tender.  Drain.  Place in large bowl and add butter, milk, and garlic.  Using electric hand mixer beat until smooth.  Add more milk if needed.  Add in cheddar cheese and a handful of French Fried Onions and mix throughout.  Top with a little more cheese and a couple of onions and serve!

I served this with Cranberry Pork Tenderloin, green beans, and Homemade Cranberry Relish.

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Simple Herb Roasted Potatoes

Whenever I buy fresh herbs for a specific recipe, I spend the rest of the week trying to come up with additional uses for the herbs before they go bad. So tonight it was Simple Herb Roasted Potatoes with fresh rosemary and thyme, one of my favorite herb combinations.

Ingredients:
-4 red potatoes
- 1 Tbsp. sea salt
- 1 tsp. fresh rosemary, finely chopped
- 1 tsp. fresh thyme, finely chopped
- 1 tsp. grated Parmesan
- olive oil

Preheat oven to 425 degrees. Cut the potatoes into bite size pieces. Throw in a microwave safe dish and cook in microwave about 5 minutes. Meanwhile, mix remaining ingredients, except oil, in a small bowl. Lay the potatoes on a baking sheet and drizzle olive oil over them. Pour the herb salt mixture and toss potatoes around to coat. Cook in oven at 425 degrees for about 20 minutes or until crisp.

Tonight I served with Buffalo Chicken Surprise

Honey Roasted Redskin Potatoes

A pinch of this, a pinch of that, butter and honey! I know you might be thinking "honey? on my potatoes?"  I promise you won't be disappointed.  The rosemary and honey compliment one another to create an AWESOME flavor!  

Ingredients:

•  Redskin Potatoes (The redskin potatoes that I often buy are pretty big so about 5)
• 1 1/2 Tablespoons Honey
• 2 Tablespoons Butter
• A large Pinch Salt
• A large Pinch Pepper
• 2 Tablespoons Diced Onion
• 1 teaspoon Ground Mustard
• A pinch of dried Rosemary (I crumble it between my fingers before I add it)
• A large pinch of dried Parsley

Serves 4

Preheat oven to 375 degrees.  Cut potatoes into bite sized pieces . Arrange potatoes in a single layer in a baking dish that has been sprayed with cooking spray.

 Melt the butter in the microwave.  Add honey to melted butter and stir to combine, next pour that over the potatoes.  Add diced onion and parsley.

 Instead of just dumping in the remaining spices, I like to combine them in a small bowl separately and then sprinkle them over the potatoes.  This helps to ensure that they are evenly coated.

Once all ingredients are together give them one more good stir so that the potatoes are coated well.  Bake uncovered for about 45 minutes,stirring halfway through.  Cooking time will vary because of potato piece sizes, they will be done when they are tender.

I served this with Spicy Teriyaki Chicken Thighs and Honey Roasted Redskin Potatoes.  The flavors all complimented one another PERFECT!

This recipe was featured on the Magical Moms' July Menu.  Be sure to check out all of our monthly menus


Lots of AMAZING recipes on the Magical Moms' June Menu, Marvelous May Menu, Appetizing April Menu, and March Madness Menu.

Garlic Rosemary Potato Wedges

As I have said before, potatoes are a staple side dish at the Lewis House.  This is just one more variation that I can throw together in minutes and it goes well with so many things.  

Ingredients:

• 3 Russet Potatoes
• About a Tablespoon of Fresh Rosemary (or a little less if you don't use fresh)
• 1/2 teaspoon Minced Garlic
• 2 Tablespoons Olive Oil
• Sea Salt
• Pepper

Preheat oven to 350.  Wash potatoes and cut each potato into about 6 wedges.  

Place potatoes in single layer in baking dish and drizzle olive oil over them and then sprinkle with minced garlic.  Add salt, pepper, and rosemary.  Toss with spatula.  Bake for about 30 minutes or until crisp.

Tex Mex Breakfast

I am always looking for creative ways to use leftover taco meat. Even though everyone at my house loves taco night, there always seems to be an abundance of leftover meat. I want to use it in a different way, so I decided to use it for breakfast. If you don't have leftover taco meat, you can use sausage or leftover steak or pork as well. This is really a simple recipe and it is easy to use substitutions. I kind of just use whatever I have on hand. I make this for just me and my husband, so the recipe is for 2, so just double it if you're making for more than that.

Ingredients:

• 2 potatoes (I used Idaho because that's what I had, you can use red)
• 2 Tbsp. butter
• Diced onions
• Peppers 
• Salt and pepper
• 1/2 Tbsp. taco seasoning (you could use chili powder if you don't have taco seasoning)
• 2-3 Tbsp. taco meat (or other meat)
• 2 eggs
• Cheese (I used slices of Colby jack because I don't have any shredded cheese, but again, use whatever you got)
• Hot sauce, optional

Cut potatoes into 4ths and then slice. Heat butter in skillet, add potatoes, onions and seasonings.

Stir until well coated, then cover. Cook on medium for about 10-15 minutes, stirring occasionally. Add taco meat and heat over medium heat for about 5 minutes, stirring frequently.

Cover and remove from heat.

Here's my little helper, whisking up some scrambled eggs for his breakfast.

In a different skillet, fry 2 eggs. Add cheese at the end and leave in skillet just long enough to start to melt the cheese.

Place potatoe and meat mixture in bowl, top with fried egg. We like to serve with Red Hot. Delicious!

Loaded Twice Baked Potatoes

Potatoes are a very versatile side dish.  I like this particular recipe because it can be made ahead of time.  I have made these several times when we are having people over for dinner because I can make them earlier in the day and put them in the refrigerator.  Then I  put them in the oven when the rest of dinner is almost ready.  You just need to adjust the cooking time accordingly.  Cold potatoes will take longer in the oven then semi-warm potatoes.   

Ingredients:

• 4-5 Russet Potatoes
• 2 Tablespoons sour cream
• 1/4 teaspoon Minced Garlic
• Salt and Pepper to taste
• 2 Tablespoons Real Bacon Bits
• About a 1/3 Cup of Shredded Chedder Cheese
• chives
• 2 Tablespoons of Butter

Cook potatoes in microwave until you can stick a knife in them easily.  Let cool for a few minutes (unless your hands are made of steel).  Cut the tops off of the potatoes. 

Scoop the insides of the potatoes out into a bowl.  Make sure to keep the skins intact.

Combine the potatoes with the garlic, salt, pepper, bacon, cheese, butter, sour cream, and chives.

Smash with potato masher and fill potato skins with mixture.

Preheat oven to 375.  Bake for about 10 minutes, remove from oven and top with additional cheese, bacon, and chives.  Return potatoes to oven and bake for another 5 minutes.

This recipe was featured on our Appetizing April Menu. Check out the entire April menu for a variety of dinner ideas!

Rosemary Chive Grilled Potatoes

I'm always looking for a new way to cook potatoes, and today we were cooking them on the grill. This recipe was inspired by our Herb Buttered Steakhouse Steak recipe. The herb butter was so delicious and my husband used what was left of it the next morning on potatoes, so I thought we'd try grilling some potatoes with some homemade herb butter.

Herb Butter Ingredients:

• 1/2 Stick Butter
• 1 Tablespoon Fresh Chives
• 1/4 teaspoon Rosemary
• Redskin Potatoes

Melt butter and add in garlic, chives, and rosemary.












Cook in microwave for about 5 minutes. Cut potatoes in half lengthwise.Toss the potatoes in the herb butter, making sure to get all of the herbs spread onto each one.

Cook potatoes on a piece of foil on the grill. Cook for about 10 minutes on each side or until they are fairly soft and nicely browned.

Yum! We served this with Grilled Bourbon Pork Medallions and Green Waldorf Salad with Honey Yogurt Dressing.

This recipe was featured on our Appetizing April Menu. Check out the entire April menu for a variety of dinner ideas!

Slow Cooker Loaded Potato Soup

This is one of the easiest recipes you will EVER make!  I made my grandmother's potato soup recipe one time and boy was it difficult.  It was way to much work for something I knew I could make in the slow cooker.  So when I came across the original recipe to this potato soup I was so excited to try it.  Our version is a staple recipe in our house.  Perfect for a fall/winter day and it leaves me leftovers for my lunch too!
Ingredients:

• 1/3 cup diced onion
• 1 can Cream of Chicken Soup
• 1 block of Cream Cheese (don't use fat free, it won't melt.  some times I use about 3/4 of a block to make it not so thick)
• 1/2 teaspoon Pepper
• 1 bag of Shredded Hash Browns
• 28 oz of Chicken Broth 
• 6-8 slices of Bacon cooked crispy and crumbled
• Scallions

Combine hashbrowns, cream of chicken soup, pepper, onion, and chicken broth in slow cooker.  Cook on low for about 5 hours.

For the last hour, cut cream cheese into cubes and place in slow cooker.  Add in crumbled bacon and stir.  I usually stir a few times to help the cream cheese melt and evenly distribute.

Top with a little more bacon, some shredded cheddar, and scallions.

This recipe was featured on our Appetizing April Menu. Check out the entire April menu for a variety of dinner ideas!