Tag Archives: Potato

Twice Baked Potato Casserole

Loaded Mashed Potatoes


This casserole tastes just like Twice Baked Potatoes, but it’s so much easier to make.  No stuffing potato skins here!  This can be served as a main dish or a side dish.


5 lbs Potatoes, peeled and cubed
3/4 Cup Sour Cream
1/2 Cup Milk
3 Tablespoons Butter
Salt & Pepper, to taste
3 Cups (12 oz) Shredded Cheddar Cheese, divided
1/2 lb Bacon, cooked and crumbled
3 Green Onions, sliced


Boil potatoes until tender, about 15 minutes.  Drain and place in a large bowl.

Add sour cream, milk, butter, salt and pepper.  Blend with an electric mixer until smooth.

Stir in 2 cups cheese, bacon and onions.  Spread into a casserole dish and top with remaining cheese.  Bake for 30 minutes.

Yield: About 8 servings as main dish/about 14 servings as side dish

-Recipe from Taste of Home-



“Rumbledethumps is a traditional dish from the Scottish Borders.  The name rumbledethumps apparently comes from the noise made in the kitchen as the potatoes and cabbage are rumbled and thumped in the preparation.” –http://culinarytravels.co.uk/2010/02/17/haggis


4 lbs red potatoes, diced in 1/2-3/4″ cubes
1 large bunch Kale, washed, deveined and roughly chopped
2 Tbl butter
1 tsp chopped garlic
1-2 oz Neufchatel cream cheese
1/2 cup 1% milk
1/2 tsp onion powder
dash nutmeg
salt and pepper to taste
4-6 oz Monterey Jack cheese, grated


Preheat Oven to 350°F.

In large pot, place potatoes and enough water to cover them plus at least 2-3 inches. Bring to a boil, reduce to a simmer and cook until tender, about 10 minutes.
Meanwhile, in large skillet, melt butter over medium heat, add garlic, cook 30 seconds, or until fragrant. Add chopped kale, stir continuously, cooking until bright green, about 5-7 minutes. Turn off burner.
Drain potatoes, add to kale along with cream cheese, milk, onion powder, nutmeg, salt and pepper to taste. Mash the whole kit-n-caboodle up together. Turn into a greased casserole dish (mine was a deep 8×12 glass dish)
Sprinkle the whole thing with grated cheese. Bake in 350°F oven for 30 minutes, or until golden brown on top.



Serves: 6 as a main dish, more as a side.

Broccoli Potato Mash


Broccoli Potato Mash is a great way to add in some extra vegetables to your family’s diet!  This great side dish would go great with just about any dinner.  I used Idaho potatoes for my Broccoli Potato Mash, but it would be delicious with any type.  With delicious cheese mashed in, this Broccoli Potato Mash is sure to because a family favorite!


1 lb Potatoes
3/4 lb Broccoli Florets
3/4 Cup Shredded Colby Jack Cheese
1/2 Cup Milk
Salt & Pepper, to taste


Cut potatoes into 2 inch chunks and place in a large pot of water.  Bring to a boil, reduce heat and simmer until almost done.

Add broccoli florets to the water with the potatoes.  Simmer until potatoes and broccoli are tender.  Drain.

Mash potatoes and broccoli together with the cheese and milk.  Season to taste with salt and pepper.


Yield: 4 Servings

-Recipe adapted from Sweet and Savory Tooth

Chicken and Dumplings Soup


This Chicken and Dumplings Soup is different than the average Chicken and Dumplings Soup.  Normally there are a few large dumplings that are cooked on the top of the soup.  With this Chicken and Dumplings Soup, there are tons of tiny dumplings that are cooked within the soup.  The dumplings cook more evenly and much quicker this way.  It’s delicious too!  Chloe even ate it!


1 1/2 lbs Boneless, Skinless Chicken Thighs, cut into bite size pieces
Salt and Pepper
1 teaspoon Olive Oil
1 Onion, chopped fine
8 Cups Chicken Broth
2 lbs Potatoes, cut into bite sized pieces
2 1/2 Cups Flour
1/4 teaspoon Baking Powder
3 Eggs, lightly beaten
1 Cup Half-and-Half, divided
1/2 Cup Water



Season chicken with salt and pepper.  Heat olive oil in a large pot over medium/high heat.  Once hot, add the chicken and cook until browned.  Reserve on a plate.

Add onion to the pot, cooking until browned, about 3-5 minutes.  Add broth and potatoes.  Bring to a bubble, reduce heat and simmer for 10 minutes.  Season with salt and pepper.

While the soup is simmering, mix together the dumpling batter.  Combine flour, baking powder, 1 teaspoon salt, and 1/4 teaspoon pepper in a bowl.  Add eggs, 1/2 cup half-and-half and stir to combine.  Pour batter into a large zip top bag.  Snip off 1/4 inch of a corner of the bag.  Squeeze batter into the pot, cutting with kitchen shears every 1/2 inch as it comes out.  Simmer until they float, about 10 minutes.

Add chicken and any juices from the plate back to the pot.  Stir in the remaining 1/2 cup half-and-half.  Season with salt and pepper to taste.



Serves: 8

-Recipe adapted from Cook’s Country magazine-

Twice Baked Potatoes


When I make Twice Baked Potatoes, I like to make a lot and stick them in the freezer.  They are great to have in the freezer for lunch or even an easy dinner.  As you can see in the picture, I forgot to save some cheese so sprinkle on top.  They were still super cheesy and delicious without the extra sprinkle of cheese.


16 Idaho Baking Potatoes, rinsed
1 lb Bacon, sliced
1 lb Butter (4 sticks), sliced
2 Cups Sour Cream
2 1/2 Cups Shredded Colby Jack Cheese, divided
1 Bunch Green Onions, thinly sliced
Salt and Pepper


Preheat oven to 400°F.  Poke several holes in the potatoes with a fork and place on a baking sheet.  Bake until very tender, about 1 hour and 15 minutes. Cool slightly before scooping out the insides.

Brown the bacon in a skillet over medium/high heat.  Drain on paper towels.

Combine butter, bacon and sour cream in a very large bowl.

Once the potatoes are cool enough to touch, cut them in half lengthwise.  Scoop out the insides, leaving a potato skin shell.  Leave a little attached to the skin for some stability.  Put the potato insides in the bowl with the butter.

Mash the potatoes together with the butter, bacon and sour cream.  A potato masher works well for this.  Stir in 2 cups cheese and green onions.  Season to taste with salt and pepper.

Spoon the potato mixture into the potato skin shells.  Top with remaining cheese.

Bake at 350°F until warm and bubbly, about 15-20 minutes.

These can also be frozen in a zip top bag.  Baking time will be longer for frozen potatoes.


Yield: 32 Twice Baked Potato Halves

-Recipe inspired from The Pioneer Woman

Skillet Shepherd’s Pie


I don’t know about you, but I always seems to have the ingredients to make Shepherd’s Pie on hand.  This Skillet Shepherd’s Pie is great because most of the cooking is done right in the skillet and even browns up in the oven in the skillet.  So, make sure you are using an oven-safe skillet for this meal.  Skillet Shepherd’s Pie is a wonderfully comforting dinner that will warm you on the cold days ahead of us.


2 lbs Potatoes, cut into 2 inch chunks
2 Tablespoons Butter
1/4-1/2 Cup Milk

1 1/2 lbs Ground Beef
1 Onion, thinly sliced
3 ribs celery, sliced
2 Cloves Garlic, minced
Salt & Pepper
2 Tablespoons Butter
2 Tablespoons Flour
2 Cups  Beef Stock
1 Tablespoon Italian Seasoning
1 Cup Frozen Peas
1 Cup Frozen Corn



Preheat oven to 350°F.

Add the potatoes to a large pot of water.  Bring to a boil, reduce and simmer until very soft, about 20 minutes.  Drain and return to pot.  Mash with butter and enough milk to make them smooth.  Season with salt and pepper to taste.

While the potatoes are cooking, brown the beef in a large oven-safe skillet over medium/high heat.  Add onion, celery, and garlic.  Cook until soft and season with salt, pepper and Italian Seasoning.

Push all the veggies to the sides of the pan.  Melt the butter in the center of the pan.  Sprinkle flour on the melted butter and whisk to combine.  Whisk in the stock then stir to combine.  Let bubble for a couple minutes to thicken.  Add peas and corn.  Top with mashed potatoes.  Transfer to preheated oven until the mashed potatoes are browned, about 20 minutes.




Yield: 6 Servings