Potato Hors Doeuvres Baked Not Fried Recipes

Steps:

• Set oven to 400°F.
• In a bowl mix together the oil with salt and garlic powder.
• Slice the potatoes in half then coat all sides with the oil mixture.
• Place on a greased baking sheet cut-side down.
• Bake for about 25 minutes or until just tender; cool completely.
• In a medium bowl combine sour cream with green onions and crumbled cooked bacon, then season with black pepper.
• Slice a small thin piece off of the bottom of the baked potato half so that it will sit upright, then turn potato over.
• Using a melon baller or small spoon scoop out some of the center pulp (reserve the pulp for later use).
• Fill with about 1 tablespoon sour cream mixture, then sprinkle more chopped green onion on top of the sour cream.
• Serve immediately or chill until needed.
• Delicious!

Steps:

• Preheat oven to 400°F. Cut potatoes in half crosswise. Mix with oil in bowl. Place cut side down on a baking sheet. Bake potatoes until just tender, about 25 minutes, and cool completely.
• In a medium bowl, combine the sour cream, 4 tablespoons scallion or chives, and bacon. Add pepper to taste. Cut a thin slice off rounded end of each potato so that it will sit upright. Turn the potatoes over and, using melon baller or small spoon, scoop out some of the center of each potato (reserve for later use in potato pancakes or gnocchi). Fill with 1 tablespoon of the sour cream mixture, and garnish with the remaining scallion or chives. Serve immediately or cover and chill until needed.

Steps:

• Mix all the ingredients together except cornflakes. Roll in 1 inch balls. Roll in the crushed cornflakes. Place on greased cookie sheets and bake at 350 degrees for 25 minutes.
• Makes 8 dozen appetizer-size potato balls. You can also form these in large patties, roll in cornflakes and bake until lightly browned as a side to your entree.

Steps:

• Place potatoes in a saucepan and cover with water. Bring to a boil; Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain, reserving 1/4 cup cooking liquid; set liquid aside to cool to 70°-80°. Mash potatoes; set aside 1 cup to cool to room temperature. (Refrigerate any remaining mashed potatoes for another use.), In bread machine pan, place the milk, eggs, shortening, sugar, salt, bread flour and yeast in order suggested by manufacturer, adding reserved cooking liquid and potatoes. Select dough setting (check dough after 5 minutes of mixing; some flour may remain on top; add 1 to 2 tablespoons water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Knead in an additional 1/4 to 1/2 cup flour if necessary. Roll out to 1/2-in. thickness. Cut with a 2-1/2-in. doughnut cutter. Place on greased baking sheets; cover and let rise until almost doubled, about 25 minutes., Bake at 350° for 15-20 minutes or until lightly browned. Combine sugar and cinnamon. Brush warm doughnuts with butter; dip in cinnamon-sugar.