Loaded Smashed Potatoes

Ingredients

5lbs. of peeled russet potatoes

2 32oz. cans of chicken stock

3 green onions

4 piece of turkey bacon

1/2 C of cheddar cheese

1/2 C of sour cream

1/4 C of milk

4 T of butter

Salt and pepper

I like to cook my potatoes in chicken stock.  I feel like it makes them more flavorful and moist, but you can obviously cook them in water as well.

Pour the chicken stock into a large pot and set over high heat.  Make sure to peel and quarter your potatoes so they cook faster.  Add them to your chicken stock.  Let the potatoes boil.  They are done when you can insert a fork into a potato and they are tender.

Meanwhile, chop up the 3 scallions.  Cook the bacon in the microwave according to the instructions on the package and then chop into small pieces. 

Once potatoes are tender, dump them into a colander to drain.  Add the drained potatoes back into the pot and add the green onions, bacon, cheese, sour cream, milk, and butter.  Begin to mash.  Add enough salt and pepper to taste (about 2 t of salt and 1/4 t of pepper should do). 

These make good leftovers and are also good for twice baked potatoes.

Sliced Baked Potatoes

 Ingredients
4 small russet potatoes
4 T of butter, melted
3 cloves of garlic, minced,
1/2 t of crushed dried rosemary
1/2 t of season salt (or kosher salt)


Preheat your oven to 400 degrees.

Scrub and wash your potatoes.  With a sharp knife, cut small vertical slits across the potato.  You will want to cut almost to the bottom of the potato, but not all the way through.  Place the potatoes on a baking sheet with non-stick spray.  
Melt your butter and add minced garlic, rosemary, and season salt.  Give it a quick stir and drizzle the butter mixture over your potatoes.  Make sure to get the butter in the cracks and crevices of each potato.  

Cook for about 40-50 minutes.  Once done, add a little sour cream and serve.  

Quick Pick: Slow Cooker Potato Soup

Ingredients2 cans of cream of potato
2 Russet potatoes
1 cup of cheddar cheese
1 cup of heavy whipping cream
4 oz. of pancetta
1 t. salt
1/4 t. pepper
2.5 oz of water
1 green onion, diced (optional)

This is simple, and yes I know I cheated by using a cream of potato soup as a base, but if you are looking to make potato soup and don't have much time it's a good way to start.  

Dump the two cans of cream of potato into the crock pot.  

Peel and dice two Russet potatoes into 1/4 inch cubes (they cook more evenly and are more tender if cut small).  Dump the potatoes into the crock pot.

Add in cheddar cheese, whipping cream, pancetta, salt, pepper and water into the crock pot and give it a good stir.    

I usually set this up before going to work and keep my crock pot on low.  Cook for a good 6+ hours or until the potatoes are tender. 

Sprinkle the green onion on top as a garnish if you choose.