Bacon & Potato Pie

      1     lb Bacon
      1     Onion, chopped
      8     Eggs, beaten
      1     lb White potatoes, peeled, & grated
  2 3/4  cup  Sharp cheddar, grated
      1    dash Pepper

Preheat oven 350 F. Grease 9x13" glass baking dish.

Microwave bacon, remove.

Add onion to bacon fat, microwave; remove. Combine eggs, potatoes, cheese, and pepper. Crumble bacon and mix into egg mixture. Add onions.

Pour into prepared baking dish. Bake until center is set, about 45 minutes. Cut into squares.

Baked Potato Casserole

      5    large Potatoes, cooked and diced
      6    Slices bacon, cooked and crumbled
  1 1/2  lb Shredded cheddar cheese
      1     pt Sour cream
      2    Bunches chopped green onions (sautéed in bacon grease)
           Salt and pepper to taste

Mix all ingredients. Pour into casserole and bake 30 minutes at 325.

Serves 10-12.

Blueberry Potato Salad

    1/4 cup  White Wine Vinegar
      1  tb Olive Oil
    1/2 ts Sugar
    1/2 ts Salt
    1/2 ts Dried Basil; Crushed
    1/8 ts Black Pepper
      4  cup  Potatoes; Cooked And Sliced
      1  cup  Fresh Blueberries
    1/2 cup  Cucumber; Diced
    1/2 cup  Carrot; Shredded
      2  tb Scallions; Chopped
      2  tb Parsley; Chopped

Prepare the dressing by combining the vinegar, oil, sugar, salt, basil, and pepper, blending well. In a large bowl, combine the dressing with the potatoes, mixing well. Stir in the blueberries, carrot and cucumber. Sprinkle with the chopped scallions and parsley.

Bread Machine Potato Bread

      1    small Potato, peeled and halved
      3    tb Vegetable oil
      2    tb Granulated sugar
  1 1/2  ts Salt
      3    cup  All-purpose flour
  1 1/2  ts Quick-rising dry yeast (or  1 1/4 tsp. bread machine yeast)

In saucepan of boiling salted water, cook potato for 10 to 15 minutes or until tender; drain, reserving 3/4 cup cooking water. Mash potato well to make 1/2 cup. Let potato and cooking liquid cool to room temperature.
 
Remove baking pan from large (1 1/2 to 2 lb.) bread machine. Add to pan (in order) cooking water, oil, sugar, salt, mashed potato and flour. Sprinkle yeast over top, making sure yeast does not touch water mixture.
 
According to manufacturer's instructions, choose cycle appropriate to nonsweet-or nonfresh-milk bread. When baked, immediately remove pan from machine; shake loaf from pan. Let cool completely on rack.

Makes 1 loaf from pan, 12 slices.

    6 ea potato, thinly sliced
        Salt, pepper*
        Bread crumbs
        Butter or Margarine
    1 cup  milk

*Add whatever spices you'd like.
Put a layer of potatoes in a buttered baking dish, sprinkle with salt, pepper and bread crumbs. Dot with little bits of butter.

Repeat above step until dish is filled.

Pour the milk over the potatoes.

Bake at 350 degrees F. for about an hour.

Potato Skins

      4 ea Large potatoes, un-skinned
      1 tb Olive oil
      1 Seasonings to taste*

*Salt, pepper, paprika, garlic, oregano, basil, rosemary, etc. (whatever you like)
Preheat oven to 450 degrees F.

Scrub potatoes well and cut them lengthwise into six wedges (like orange sections).

In a large bowl, toss potato spears with the olive oil until they are well covered.

Spread potatoes on a baking sheet (skin facing down) and sprinkle with the seasonings of your choosing.

Bake for 20-30 minutes or until fork-tender.

Roasted Garlic-Mustard Potatoes

      4  tb Dijon-style mustard
      2  ts Paprika
      2  ts Garlic
      1  ts Chili powder
    1/8 ts Freshly ground pepper
     16  Baby red potatoes

Preheat oven to 400 degrees F.
 
Spray a roasting pan 3 times to coat with the vegetable oil
 
In a large bowl, mix together the mustard, paprika, garlic, chili powder, and pepper in a large bowl.  Whisk to blend.

Spray the potatoes with vegetable oil and prick with the tines of a fork.  Add to the bowl, tossing to evenly coat potatoes.

Dump the potatoes into a roasting pan, leaving a little space between each one.
 
Bake for about 45 minutes or until the potatoes are fork tender.

Sweet and Sour Potatoes

    1/4  cup  Olive oil
      1   Onion, thinly sliced
     12  small New potatoes, cut in quarter
      2   tb Water
      2   tb Capers
     12  Black or green olives, coarsely chopped
      3   tb Sugar
      3   tb Red wine vinegar

In a large skillet over high heat, heat olive oil and sauté onion for 2 minutes. Add potatoes, water, capers, and olives. Cover, lower heat to medium and cook, stirring occasionally, until potatoes are barely soft, about 7 minutes. Remove cover and cook until all liquid evaporates.

Dissolve sugar in vinegar and pour over potatoes. Serve warm or chilled.

Flavor is enhanced is the dish is refrigerated for a couple of days.

      2 ea Large potatoes
      2 tb Butter
    1/4 ts Salt
      1 x  Ground black pepper
    1/2 c  Finely-minced raw onion
           Oil

Scrub the potatoes, cut them into chunks and boil them until soft. Drain and mash.

Combine mashed potatoes with butter, salt, pepper, and onion. Mix well.

Using a spoon and/or rubber spatula, sculpt a crust.
 
Bake 45 minutes; halfway through the baking, lightly brush the entire surface with oil.

It's not necessary to cool the crust before filling and re-baking.

Almost French Fried Potatoes

      3 ea Medium-sized potatoes
    1/2 tb Oil
      3  ts Onion powder
           Spices of your choosing*

*Garlic powder, chili powder and/or paprika, etc.
Preheat oven to 450 degrees F.

Peel the potatoes and cut into 1/4x1/4x3-inch strips.

Pour the oil into a wide 1-or 2-quart bowl.

Toss the potato strips in the oil. Shake off any excess oil, then place the strips on a no greased baking pan.

Sprinkle them with onion powder or one of the other seasonings.

Bake for 20 minutes, or until one side of the potato strips are brown.

Turn them over and bake until brown and crisp on the other side, about 10 more minutes.

Drain well on absorbent paper towels.

Questions, Comments, or Suggestions