Super Spuds Recipes

Steps:

• In a large bowl, combine the mashed potatoes, sugars, oil, eggs and vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to potato mixture. Fold in pecans if desired. Transfer to a greased 9-in. square baking pan., Bake at 350° for 23-27 minutes or until toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

Steps:

• Scrub the potatoes with the vegetable brush. Poke each potato several times with the fork (this lets the steam escape and makes it easier to split the potato open later). Put potatoes about 1 inch apart in a circle on the plate. Microwave on High for 8 to 10 minutes or until potatoes are tender. Use the pot holders to take plate out of microwave.
• Peel the outside layer of skin from the green onions. Slice onions on the cutting board, using the knife (you need about 1/2 cup).
• Spray the skillet with the cooking spray. Put the green onions and ham (or bacon bits or pepperoni) in skillet. Cook over medium-high heat for about 3 minutes, stirring all the time with the wooden spoon, until ham is hot. Take skillet off hot burner.
• Cut baked potatoes lengthwise in half, using knife. (If the potatoes are too hot, hold them with a pot holder). Fluff insides of potato with fork. Put 1 tablespoon of the sour cream on each potato half, using the rubber spatula to get it out of the measuring spoon. Spread sour cream a little with rubber spatula. Top each potato half evenly with some ham mixture and cheese.

Steps:

• Pierce potatoes; place on a microwave-safe plate. Microwave on high for 6-8 minutes or until almost tender. Cool slightly; peel and cut into 1/8-in. slices., Arrange half of the potatoes in a greased microwave-safe 9-in. pie plate. Season with salt and pepper. Sprinkle with half of the cheeses. Repeat layers. Top with onions and olives., Microwave, uncovered, for 7-8 minutes or until cheese is melted and potatoes are tender. Serve with sour cream and salsa if desired.

Steps:

• 1. Preheat oven to 450'F
• 2. With a vegetable brush rinse and scrub down 4 russet potatoes. Set on a paper towel to dry completely.
• 3. In a 13X9X2 inch baking dish pour out your salt and spread evenly. Bury your three rosemary sprigs in the salt in three separate locations. Make sure there is a decent amount of space between sprigs.
• 4. Take your garlic and clean off the outer layer of papers from it. With a sharp knife cut just the very tip-pity top of the garlic bulb off to expose a bit of the garlic's flesh.
• 5. Set the garlic bulb in a corner of the pan, burying it in the salt a tiny bit.
• 6. Take each cleaned and dried potato and bury in half way in the salt. DO NOT COMPLETELY COVER... only half way, sort of nestled in there. Make sure there is at least an inch in between each potato.
• 7. Cover the baking dish with foil and seal tightly.
• 8. Bake on the center wrack for 75 minutes.
• 9. After the 75 minutes, take the baking dish out of the oven. Remove the garlic bulb (carefully, it hot!) and set it aside.
• 10. Raise oven temperature to 500'F
• 11. Brush the top of each potato with extra virgin olive oil.
• 12. Put baking dish back in oven for 15 minutes.
• 13. Meanwhile, once garlic is cool enough to handle, squeeze the roasted garlic out of the bulb. It will come out like a paste.
• 14. Cream your butter with the garlic paste.
• 15. Finely mince a teaspoon of fresh rosemary. Pour it in the butter. Add pepper to the butter and mix.
• 16. Remove potatoes once they are done, let cool for 5 minutes then carefully remove from salt. The salt will be molten hot, be careful!
• 17. With a clean dish towel wipe excess salt off the potatoes. Serve with garlic butter! Yum!

Steps:

• Cut potatoes in half.
• Scoop out shells, mash potatoes.
• Combine mashed potatoes with next four ingredients.
• Fold in frankfurters.
• Return to shells mounding high.
• Bake 20 minutes at 350.
• Makes a nice light lunch when served with a salad.
• These may be prepared ahead, refrigerated and baked later.

Steps:

• Put the potatoes in a large pan, cover with cold water and add the bouillon powder or stock cubes, turmeric and bay leaves. Cover with a lid, bring to a boil and simmer for 10 mins until the potatoes start to soften on the outside but remain whole.
• Drain the potatoes well and give them a shake in the colander to rough up the edges, then leave to steam-dry in the colander for 5 mins. Meanwhile, pour the oil and duck or goose fat, if using, into your largest baking tray (the spuds will need plenty of space to really crisp up) and put in the oven underneath the turkey to heat for a few mins. Once the potatoes are dry, sprinkle with the flour and plenty of seasoning, then toss to coat. Can be frozen for up to 3 months - to cook from frozen, add an extra 20 mins to the cooking time.
• Remove the hot tray from the oven. Carefully tip in the potatoes and coat in the hot fat. Cook for 30 mins at 200C/180C fan/gas 6, on the lower shelf of the oven underneath the joint of meat, if making. When you take the joint or main meal out, turn the oven up to 220C/200C fan/gas 7. Turn the potatoes over in the tray and continue cooking for 45 mins-1 hr longer on the top shelf, until golden and crispy.

Steps:

• Bake 6 potatoes. Cut in half. Scoop shells. Mash with mayonnaise, brown mustard, garlic, salt, pepper. Fold in hot dogs that have been cooked and sliced. Return to shells. Bake 20 minutes in 350* oven.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place the potatoes, minced onion, parsley, garlic powder, seasoned salt, pepper, and olive oil in a large bowl; toss together until potatoes are evenly coated. Spread potatoes in an even layer on a baking sheet lined with aluminum foil.
• Bake for 20 minutes in the preheated oven; flip the potatoes and continue to bake until tender, 20 to 25 minutes.