Hacienda Potatoes Recipes

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add onion and red pepper; cook and stir 3-4 minutes or until tender. Add garlic; cook and stir 1 minute longer. Remove from heat; cool slightly., Sprinkle 3/4 cup crushed tortilla chips in a greased 11x7-in. baking dish. In a large bowl, whisk eggs, cilantro, cumin, salt and pepper. Stir in hash browns, 1 cup cheddar cheese, cottage cheese, black beans, pepper jack cheese and onion mixture; spoon over chips., Bake, uncovered, 40-45 minutes or until lightly browned. Top with remaining cheddar cheese and tortilla chips. Bake, uncovered, 10 minutes longer or until cheese is bubbly. Add toppings of your choice., Make Ahead: Refrigerate unbaked hash browns, covered, several hours or overnight. To use, preheat oven to 350°. Remove from refrigerator while oven heats. Bake, as directed, increasing time as necessary. Let stand 5-10 minutes before serving., Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time 10-15 minutes or until cheese is bubbly.

Steps:

• Preheat the oven to 450 degrees F.
• Add the potatoes, sliced onion, olive oil, herbes and salt to a rimmed baking sheet. Toss well to coat evenly. If cut, arrange the potatoes so they are cut-side down on the baking sheet. Place in the lower third of the oven and bake until golden brown and the potatoes are tender, 25 to 35 minutes. Serve warm.

Steps:

• In a large saucepan, cook potatoes in boiling salted water until tender. Drain, cool slightly and peel. Cut in half if large. Slice about 3/8 -inch thick. (You will need about 5 cups.) Arrange slices around outer edge of a greased 1-quart shallow baking dish or 9-inch deep-dish pie plate, overlapping edges, then filling in the center of the dish. Sprinkle chilies and 2 tablespoons of the Parmesan cheese over potatoes.Preheat oven to 400°. Meanwhile, in a small skillet over medium heat, sauté garlic in hot olive oil until lightly browned discard garlic. Quickly stir in green onions, bouillon granules, cumin, salt and hot pepper sauce, then half-and-half. Bring to a boil, then spoon over potatoes. Arrange tomato slices in a pinwheel design in center of dish. Sprinkle tomatoes with remaining 1 tablespoon Parmesan cheese.Bake for 25 minutes or until edges are bubbly and potatoes are lightly browned.Garnish with cilantro and green onions.

Steps:

• Preheat oven to 375. Mix half-and-half, hot pepper sauce and cumin. Peel potatoes and cut into thin slices or julienne shreds Reserve 3 tbsp cheese. Alternate layers of potatoes, chiles, onion, half-and-half mixture and cheese in a lightly greased casserole. Cover with foil Bake for 30 min or until potatoes are tender. Remove foil. Arrange tomato slices over the top. Sprinkle with reserved cheese. Bake for 5 min longer. Preheat broiler. Broil for 2 min or until cheese is golden brown and bubbly. Sprinkle with cilantro

Steps:

• Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook! Toss with the herbs, and serve hot.

Steps:

• Preheat oven to 375. Melt stick of margarine in METAL baking pan(glass pans seem to make the taters soggy) . Wash and quarter the potatoes - keep the skin on. In a plastic zip-loc bag put all the dry ingredients. Coat the potatoes and place in a single layer in pan. Bake for 45 minutes.
• I keep the mix in the fridge for making one or two potatoes.

Steps:

• Preheat oven to 350º. 2 Melt cheese in heavy pan over low heat, stirring. 3 Add mayonnaise and potatoes to cheese and mix well. 4 Put into a 9x13-inch baking pan and top with bacon. 5 Bake, uncovered for 35-40 minutes until bubbly and golden brown.

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
• Place potatoes on prepared baking sheet. Transfer to oven and roast until easily pierced with the tip of a sharp knife, 55 to 60 minutes. Remove from oven and let cool slightly, about 10 minutes.
• Halve potatoes lengthwise. Using a small spoon, gently scoop out all but 1/2 inch potato into a medium bowl; set skins aside. Add sour cream, butter, and milk to bowl with potato; season with salt and pepper. Using a potato masher, mash until smooth and combined. Set aside.
• Heat olive oil in a large skillet over medium heat. Add onions and jalapenos and cook, stirring, until soft and translucent, 3 to 5 minutes. Add beef and stir to combine. Continue to cook, stirring often, until beef is cooked through, about 10 minutes. Stir in chile powder, cayenne, cumin, 2 teaspoons salt, and 1 chopped tomato. Remove from heat and fold beef mixture into mashed potato mixture along with 1 cup cheese and chives; season with salt and pepper.
• Spoon potato and meat mixture into hollowed-out potato skins and place on a parchment paper-lined baking sheet. Sprinkle potato skins with remaining 1 cup cheese and transfer to oven; bake until cheese is melted and potatoes are hot, about 20 minutes. Serve topped with sour cream, remaining chopped tomato, chives, bacon, pickled jalapenos, and cilantro.