Ingredients

• 4 medium russet potatoes
• 2 tablespoons canola oil
• ½ cup sour cream
• ¼ cup Sriracha
• 1 cup cheddar cheese, divided
• 4 slices bacon, cooked and chopped
• 2 tablespoons cilantro leaves, for garnish
• ½ cup sour cream, for garnish

Directions

• Preheat oven to 400℉ and line a large rimmed baking sheet with parchment paper. Rinse, scrub and dry the potatoes, then rub them with the canola oil and sprinkle them with salt. Bake the potatoes until they’re cooked through and the skin is crisp, about 50 minutes. When the potatoes are cooked, let them sit just until they’re cool enough to handle.
• Cut the potatoes in half lengthwise, then use a spoon to scoop out the cooked insides, leaving about ½-inch of flesh on each skin. Line the potato skins up on the baking sheet.
• Put the scooped-out insides in a medium mixing bowl with the sour cream, Sriracha, sour cream, and half the cheese. Season the mixture with salt and pepper, then use a wooden spoon or potato masher to mash the potatoes and mix everything together until it’s combined.
• Scoop the mashed potato filling into the potato skins, then garnish with the remaining cheddar cheese and cooked bacon. Bake the stuffed potato skins in the oven until the skins are crispy, the filling is hot, and the cheese is melted, 10-12 minutes.
• Serve immediately, with a dollop of sour cream on each potato skin. Garnish with cilantro leaves.

Ingredients

• 1 1/2 cups lowfat cottage cheese
• 2 tablespoons lemon juice
• 2 tablespoons shredded carrot
• 1 tablespoon sliced green onions
• 1 tablespoon chopped parsley
• 1 1/2 teaspoons chopped fresh dill OR 1/2 teaspoon dill weed
• 1 dashes pepper
• assorted fresh vegetables

Instructions

1. In blender container, combine cottage cheese and lemon juice. Cover; blend 3 to 5 minutes at medium speed or until smooth.
2. Stir in carrot, onions, parsley, dill and pepper. Garnish as desired. Serve with cut-up fresh vegetables for dipping.
3. Makes 1 1/2 cups.

TIP: Mixture can also be used as a topping for baked potatoes.

• 8 perogies 
• ¼ cup cheese curds
• 3 – 4 oz gravy
• 2 sprigs of parsley

1. Brown perogies (approximately 3 -4 minutes per side). Plate perogies, top with cheese curds, poutine sauce, garnish with parsley.

Ingredients

• 1 can Campbell's® Chunky™ Chicken Broccoli Cheese with Potato Soup 
• 5 slices American pasteurized process cheese product, cut up 
• 5 slices fully cooked bacon, chopped 
• 1 tablespoon chopped fresh chives 
• Tortilla chips

Directions

1. Heat the soup, cheese, bacon and chives in a 2-quart saucepan over medium heat until the cheese is melted and the mixture is hot and bubbling.  Serve with the tortilla chips for dipping.

Ingredients

• 8 oz Potatoes, cut in even-size pieces
• 3/4 c Frozen green peas
• 2 tb Corn oil
• 1 Onion, finely chopped
• 1/2 ts Cumin seeds
• 1 Piece ginger root, peeled, grated (1/2”)
• 1/2 ts Turmeric
• 1/2 ts Garam Masala
• 1/2 ts Salt
• 2 ts Lemon juice
• 1 c All-purpose flour
• 2 tb Butter
• 2 tb Warm milk
• Vegetable oil for deep frying
• Lime twists (opt)
• Fresh celery leaves (opt)
• Mango Chutney

Directions

1. In a saucepan, boil potatoes in salted water 15-20 minutes or until tender. Drain well, return to saucepan and shake over low heat a few moments or until dry. Mash well. Cook peas in boiling salted water 4 minutes. Drain well.
2. Heat oil in a skillet. Add onion, cumin seeds, ginger, turmeric, Garam Masala and salt. Cook gently 5 minutes. Add mashed potatoes and peas, then stir in lemon juice. Mix well, remove from heat and cool.
3. Sift flour into a bowl. Cut in butter finely until mixture resembles bread crumbs. Add milk and mix to form a stiff dough. Divide in 6 equal pieces.
4. Form each piece in a ball and roll each ball on a lightly floured surface to a 6″ circle. Cut each circle in half. Divide filling equally among semicircles of pastry.
5. Dampen edges of pastry, then fold over and seal to form triangles which enclose filling completely. Half fill a deep-fat fryer or saucepan with oil. Heat oil to 375'F. (190’C.) or until a 1/2″ cube of day-old bread browns in 40 seconds. Fry samosa in hot oil, a few at a time, 3-4 minutes or until golden brown. Drain on paper towels. Garnish with lime twists and celery leaves, if desired, and serve hot with Mango Chutney.
6. Makes 12 samosa.

Pastry Ingredients

• 3 c Flour
• 1/2 ts Salt
• 4 tb Melted butter
• 1/2 c Yogurt
• 1/4 c Water

Filling Ingredients

• 3 tb Butter
• 1 md Onion, finely chop chopped
• 1 Tart green apple, cored and finely chopped
• 1 Clove garlic, minced
• 2 ts Ground cumin
• 1 ts Turmeric
• 1/2 ts Coriander
• 1 1/2 ts Salt
• 1/8 ts Ground black pepper
• 1/4 ts Crushed dried red peppers
• 1 lb Potatoes, peeled, cooked and riced
• 1/2 c Fresh peas (or thawed frozen), cooked
• 3 To 4 tablespoons yogurt
• Vegetable oil

1. Pastry: Sift flour and salt into bowl. Stir in melted butter, then yogurt, then water. Stir together until blended. Dough will appear dry and lumpy. Roll dough on pastry board and cut into 2 to 3-inch circles. Filling: In a large frying pan, melt butter over moderate heat.
2. Add onion, apple and garlic and saute until just tender. Add the spices, the salt, and the black and red peppers, and sauté, stirring for 5 minutes. Stir in potatoes and peas. Adjust seasoning. Add yogurt. Chill.
3. Assembly: Place 1 tablespoon chilled filling on dough circle. Fold over to form a semicircle. Moisten edges with a little water and pinch to seal. Repeat rolling and filling.
4. Place 2 cups vegetable oil in large frying pan or wok and heat over high heat. Fry pastries 4 or 5 at a time, turning once, until they turn a deep golden brown. Drain on paper tow towels. Serve hot.
5. Makes 25 to 30 past pastries.

From the San Francisco Chronicle, 8/18/88.

Ingredients

• 1 pound sweet potatoes, peeled and cut into 2-inch chunks
• 2 teaspoons butter
• 1/2 cup finely chopped onion
• 2 teaspoons of curry powder
• 1/2 teaspoon ground coriander
• 1/4 teaspoon sea salt
• 2/3 cup unsweetened apple juice
• 1 cup buttermilk
• 1/4 cup water
• Fresh snipped chives (optional)
• Plain yogurt (optional)

Direction

1. Please sweet potatoes in large saucepan; cover with water.  Bring to a boil over high heat.  Cook 15 minutes or until potatoes are fork-tender.  Drain; cool under cold running water.
2. Meanwhile, melt butter in small saucepan over medium heat.  Add onion, cook and stir 2 minutes.  Stir in curry powder, coriander and salt; cook and stir about 1 minute or until onion in tender.  Remove from heat; stir in apple juice.
3. Combine potatoes, buttermilk and onion mixture in food processor or blender and process until smooth.  Pour mixture back into large saucepan, stir in 1/4 cup water if needed to thin to desired consistency.  Cook and stir over medium heat until heated through.  DO NOT BOIL.  Garnish with chives or yogurt.

Bubble and squeak is a traditional British dish made with the shallow-fried leftover vegetables from a roast dinner. The main ingredients are potato and cabbage, but carrots, peas, Brussels sprouts, or any other leftover vegetables can be added. The chopped vegetables (and cold chopped meat if used) are fried in a pan together with mashed potatoes or crushed roast potatoes until the mixture is well-cooked and brown on the sides. The dish is so named because it makes bubbling and squeaking sounds during the cooking process.

Ingredients

• 1 1/2 pounds potatoes -- peeled and chunked
• 1 pound green cabbage -- roughly chopped
• 1 small onion -- peeled and chopped
• salt and pepper to taste
• 1 large egg
• 1 knob butter (abt 2 Tablespoons)

Directions

1. Cook potatoes in salted water until soft. Drain and mash,if desire, or leave in chunks. Plunge the cabbage into boiling water (salted).  Cook for 5 mins. drain well and finely chop. (like for slaw) Mix potatoes and cabbage with the onion. Add seasoning and the egg. Put the mixture in frying pan. (It needs to be a rather deep pan). Fry in butter until golden brown. 

Ingredients

• 6 baked baking potatoes (3 lb./1.4 kg)
• 2 Tbsp. oil
• 1 cup Cheez Whiz Jalapeno Tex Mex Cheese Spread
• 1/4 cup Oscar Mayer Real Bacon Bits
• 1/4 cup sour cream
• 2 green onions, sliced

Directions

1. Heat oven to 375°F.
2. Cut potatoes lengthwise in half; scoop out centres, leaving 1/4-inch-thick shells. (Reserve centres for another use.) Cut shells crosswise in half.
3. Place shells, skin-sides down, on baking sheet; brush insides with oil. Bake 15 min. or until golden brown.
4. Microwave Cheez Whiz in microwaveable bowl on HIGH 3 min., stirring after 1-1/2 min. Pour into potato shells; top with remaining ingredients.

Ingredients

• 6 slices bacon
• 2 pounds small Yukon gold potatoes, halved
• 1 cup buttermilk
• Salt and freshly ground black pepper
• 1/4 cup fresh chives, chopped
• 1/2 cup extra-sharp cheddar cheese, yellow or white

Directions

1. Preheat the oven to 350 degrees F.
2. Arrange the bacon on a sheet pan and bake for 12 to15 minutes until crisp. Cool and chop.
3. Put potatoes in a medium sauce pot and cover with cold water. Bring the water to a boil and season with salt. Cook until tender, about 15 minutes. Drain and mash potatoes with buttermilk and season with salt and pepper. Stir in the chives, Cheddar and fold in bacon.

Ingredients

• 3 pounds unpeeled new potatoes -- quartered
• 1 bottle 8 oz creamy blue cheese dressing
• 3/4 cup blue cheese -- crumbled
• 1 jar real bacon pieces
• 1 tablespoon dried parsley flakes
• 1 tablespoon dried sweet pepper flakes
• 1 teaspoon ground black pepper
• 1 teaspoon dried chopped onion

1. Place potatoes in a large saucepan and cover with salted water. Bring to a boil and cook until potatoes are tender; drain and rinse with cold water to stop cooking process. In a large bowl, combine remaining ingredients; stir in potatoes. Cover and refrigerate 2 hours to flavors to blend. Serve chilled.
2. Yield: about 9 cups potato salad.

Source: Quick Gifts of Good Taste.

Ingredients

• 2 pounds small new potatoes
• 3 hard boiled eggs -- peeled
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons dijon-style mustard
• 2 tablespoons white wine vinegar
• 1 teaspoon sugar
• tabasco -- to taste
• salt and freshly ground black pepper
• 1 medium cucumber -- peeled, seeded and
• -- chopped
• 5 scallions -- chopped
• 3 tablespoons chopped fresh parsley

Directions

1. Place the potatoes, whole with their jackets, in a large pot and add salted cold water to cover by 1 inch. Bring the water to a boil and cook the potatoes until just tender when poked with a knife. Drain the potatoes and allow to cool. Quarter the potatoes or cut into bite-size pieces and set aside.
2. In a large bowl finely mash the eggs with a fork. Add the mayonnaise, sour cream, mustard, white wine vinegar and sugar and stir to combine. Season with Tabasco, salt and pepper to taste. Add the potatoes, cucumber, scallions and parsley and stir to combine. Taste and adjust seasoning if necessary.

Yield: 4 to 6 servings

Ingredients

• 4 Lg Baking potatoes (2 lbs)
• 3 Oz Cream Cheese, softened
• 1/4 C Butter or margarine, soft
• 2 Tb Green onions, chopped
• 1/4 Ts Salt
• Dash pepper
• Paprika

Directions

1. Preheat oven to 425 degrees. 
2. Scrub potatoes well under cold running water. Dry thoroughly with paper towels. With fork, prick skins over entire surface. (Brush potatoes with salad oil if you like skins soft after baking.)
3. Place potatoes on oven rack; bake 50 to 60 minutes, or until easily pierced with fork or soft when squeezed.
4. Remove a thin slice from top of each potato. Scoop out inside of potato, leaving a shell.
5. Mash potatoes with fork. Add cream cheese, butter, green onion, salt and pepper; mixing well with fork. Pile lightly into potato shells, mounding high. Sprinkle paprika over the top.
6. Return to oven; bake 15 minutes, or until thoroughly hot. 

Makes 4 servings.

Ingredients

• 4 Large baking potatoes
• 4 tablespoons Margarine OR butter
• 1/2 cup Sour cream -- (I use non-fat)
• 4 teaspoons Onion -- grated
• 1 teaspoon Salt
• 1/2 pound Crabmeat OR imitation crab
• Paprika -- to taste

Directions

1. Bake 4 large baking potatoes. Scoop out insides and set aside. Mix together with elec. hand mixer on low speed for one minute: diet margarine, sour cream substitute, grated onion, and salt.
2. Fold in crabmeat gently with a fork Fill potatoes with mixture and sprinkle liberally with paprika. 
3. Reheat in 450 degree oven about 15 minutes.

Ingredients

• 1 Potato per person
• 1 1/2 oz Smoked salmon per person
• 2 tb Or 3 tb sour cream per person
• A few tablespoons red or black caviar per person

Directions

1. Wash the potato. Prick with a fork and rub with salt. Bake in a 350F oven until potato is tender, about 1 hour. Cut in half and scoop out the flesh without breaking the skin, leaving only a thin layer of potato on the inside.
2. Chop the smoked salmon and divide between potato halves. Spoon in 2 or 3 tablespoons of sour cream and top with red or black caviar, or some of each. Serve.

Ingredients

• 2 slices bacon
• 4 russet potatoes (about 8 ounces each)
• 1 teaspoon extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 3 cups cauliflower florets (from about 1 small head)
• 1/3 cup buttermilk
• 1 small clove garlic, grated
• 1 teaspoon white vinegar
• 1/8 teaspoon hot paprika, plus more for topping
• 1/2 cup shredded sharp cheddar cheese
• 2 scallions, thinly sliced

Directions

1. Cook the bacon in a skillet over medium heat, turning, until crisp. Transfer to paper towels to drain and reserve 1 tablespoon of the drippings. Chop the bacon.
2. Preheat the oven to 400 degrees F. Rub the potatoes with the olive oil and season with salt and pepper. Place on a baking sheet and bake 30 minutes. Pierce each potato in a few spots with a fork and continue baking until tender, 15 to 20 more minutes.
3. Meanwhile, fit a medium pot with a steamer insert, fill with 2 inches of water and bring to a boil. Add the cauliflower, cover and steam until crisp-tender, about 10 minutes. Transfer the cauliflower to a food processor. Add the buttermilk, garlic, vinegar, paprika, the reserved bacon drippings, 1/2 teaspoon salt, and pepper to taste; pulse until smooth. Set aside 1/4 cup of the cauliflower puree for topping.
4. Slice a thin layer off the top of each potato, then scoop the flesh into a bowl, leaving a 1/4-inch-thick wall. Mix the potato flesh with the remaining cauliflower puree, three-quarters each of the cheese and scallions, 1/2 teaspoon salt, and pepper to taste. Stuff the potato skins with the potato-cauliflower mixture and sprinkle with the remaining cheese. Bake until the cheese melts and the filling is warmed through, about 12 minutes. Top with the reserved cauliflower puree, the remaining scallions, the bacon and more paprika.

Ingredients

• 6 eggs
• 1 pat of butter (optional)
• 1⁄2 cup heavy whipping cream (optional)
• 1⁄2 pound cheddar cheese
• 2 medium potatoes
• Onion
• 1⁄2 pound hickory-smoked bacon
• 6 tortillas

Directions

1. In a mixing bowl, scramble 6 eggs with a hand mixer. You can add a pat of butter or 1⁄2 cup heavy whipping cream for super-rich eggs. You don’t want to, just crack the egg and scramble the eggs in the pan because then the white and the yolk will remain separate.
2. Take your cheddar cheese and grate it. Set aside. Cube your potatoes and sprinkle them with salt and pepper. Using 1⁄2 cup vegetable or canola oil, heat up your saucepan, getting the oil nice and hot before you cook your potatoes so they don’t get soggy. Add a bit of onion for flavor and cook your potatoes. Strain the oil out and put your potatoes back in the pan. Lower your heat, and slowly cook your eggs for a classic potato and egg combination.
3. In a separate pan, fry your bacon. We like a nice hickory bacon. While we prefer a firm, not completely cripsy bacon, you can make yours to your preference. Strain your bacon and place on a plate with a paper towel to soak up the excess oil.
4. Warm your tortillas on either a comal, if you have one, or a cast-iron skillet to simulate a flattop grill.
5. Fill your tortilla with your potato and egg, add your bacon and sprinkle on your cheese. Eat your taco and enjoy!

Ingredients

• 4 cod fish fillets or 4 haddock fillets
• 6 ounces plain flour
• 1 teaspoon baking soda
• 1 (8 fluid ounce) bottles beer
• 1/2 lemon, juice of
• salt & pepper
• extra flour
• 3 lbs potatoes, peeled & chipped
• good quality cooking fat or oil

Directions

1. Heat fat up in a chip pan or automatic deep fat fryer to around 190°C.
2. Peel the potatoes and cut into chunky sized chips. Rinse and dry thoroughly.
3. Fry chips for about 3 minutes until soft but NOT coloured. Drain and shake well and set to one side.
4. Put some flour onto a plate. Dredge the fish fillets in the flour thoroughly - this is VERY important, it stops the batter sliding off when fried! Leave the fish fillets in the flour whilst you make the batter.
5. Put flour, bicarbonate of soda, salt and pepper into a large roomy bowl. Add the beer gradually, stop when you have a thick coating type of batter. Drink any beer that is left! Whisk thoroughly until it is smooth and there are no lumps.Add the lemon juice OR a splash of malt vinegar if desired. Mix thoroughly again.
6. Have your plates, newspaper or whatever ready for eating!
7. Adjust deep fat fryer to fish frying temperature of 160°C.
8. Take one fillet of fish at a time and holding it by the tail or thin end (!) swirl it around the batter until well coated - plunge into hot fat immediately. As soon as it has crisped up and set, add your other fillets one at a time, taking out the first ones as they cook - about 6 to 10 minutes depending on the thickness. Place onto a tray and keep warm in the oven.
9. Turn up the heat setting to 190°C again and cook your chips until golden and crisp.
10. Serve on plates or newspaper with salt & vinegar!

This batter is great for tempura vegetables too.

Ingredients

• 1 pizza crust
• 3 to 4 large potatoes
• salt
• pepper
• garlic powder
• parsley flakes
• dried red chili pepper
• paprika
• 1/3 cup pizza sauce
• mozzarella cheese, shredded
• 5 slices cooked crisp bacon
• 1 small onion, diced
• 3/4 cup sour cream
• 1/3 cup cheddar cheese, shredded
• 1 -2 green onion, chopped

Directions

1. Thinly slice potatoes and place, over lapping, on a greased baking sheet. Sprinkle with salt, pepper, garlic powder, parsley, dried red chilies and paprika. Bake for 20-30 minutes at 350°F.
2. Spread a very thin layer of tomato sauce on crust and sprinkle with mozzarella (not as much sauce or cheese as on a regular pizza or it will overpower the potatoes) Carefully spread sour cream on top of sauce/cheese.
3. Place baked potato slices on top and sprinkle with broken up bacon and then onions.
4. Bake at 425°F for 15-20 minutes. Take pizza out and sprinkle cheddar cheese and chopped green onions.
5. Turn oven off and put pizza back in for about 5 minutes to melt the cheddar.