Anitas Baked Potatoes Sp5 Food

BAKED POTATO POPPERS #SP5

Steps:

• Heat oven to 450 degrees. Line a baking sheet with foil and place a metal rack on top.
• In medium bowl mix potatoes and cheese together. Halve jalapenos lengthwise and remove seeds and membrane. Fill jalapenos with potato mixture and wrap with one half bacon slice.
• Place peppers on rack and bake 20 minutes or until bacon is crispy.

BAKED POTATO CASSEROLE #SP5

Steps:

• Set out sour cream to reach room temperature.
• Butter rectangular glass casserole dish.
• Melt butter and cheese together in microwave.
• chop 2 bunches of green onions.
• put Simply Shredded hash brown potatoes in glass casserole dish.
• combine room temp sour cream with melted butter and cheese and pour over potatoes.
• add chopped green onions, salt and pepper to taste.
• Toss potatoes and added ingredients with a fork until coated, leaving a rustic, not whipped look.
• bake in 350 degree oven for 30 minutes or until golden on top.
• if you are lucky enough for leftovers, makes great potato pancakes for breakfast.

KB'S BAKED POTATO SOUP #SP5

Steps:

• To make soup, in a large stock pot place 2 tablespoon of butter or olive oil, diced onions, and bacon. Sauté until the onions begin to brown and the bacon starts to crisp up. Once the onion are light brown and the bacon crisp add the milk. Bring milk up to a slight simmer, add mashed potatoes until you get the soup as thick or as thin as you would like. In the meantime, heat oven to 425 degrees, use the remaining butter or olive oil toss the diced potatoes and place on a cookie sheet. Roast until they begin to brown slightly. Remove and allow to cool. Once you have it at the right consistency to the soup, add the roasted diced potatoes and heat through.
• Serve in bowls and top with your favorite baked potato toppings. Garnish top soup with sour cream, cheddar cheese, diced chives, or whatever you would put on your baked potato.
• Enjoy!

ANIMAL-STYLE SKILLET POTATOES #SP5

Steps:

• First, start caramelizing the onions: heat 2 tablespoons oil in a large skillet over medium heat for 1-2 minutes. Place the onions in the skillet and let cook, without stirring, for 5-8 minutes, until the bottom sides have started to brown. Once the bottom sides have started to brown, reduce the heat to low and continue cooking, stirring occasionally, until the onions are thoroughly browned, about 20 minutes.
• After the onions have been cooking for about 15 minutes, start cooking the potatoes. Heat remaining 2 tablespoons oil in a separate skillet over medium heat for 1-2 minutes. Add potatoes and cook, covered, until the potatoes are easily pierced with a fork, about 15 minutes. Stir occasionally.
• Stir the Thousand Island dressing into the potatoes and stir gently to coat. Tear each slice of cheese into four pieces and place on top of the potatoes. Place the lid on the skillet and cook 1-2 minutes, until the cheese has melted.
• Top with caramelized onions and serve.

CAJUN POTATO BAKE #SP5

Steps:

• Prepare potatoes as directed. Spray 8x13 baking dish with non-stick spray. Stir all ingredients in with potatoes in large bowl until blended. Bake in baking dish for 20 minutes on 400.

BAKED POTATO SOUP WITH SHARP CHEDDAR #SP5

Steps:

• Cook bacon in a large pot over medium heat until browned. Remove from pan and crumble or dice into small pieces. Do not drain fat.
• Add diced onions to the bacon fat and cook until translucent. Drain onions and then return to the pot.
• Add mashed potatoes and milk to the pot. Whisk until smooth.
• Add bacon and cheddar cheese.
• Increase heat to medium high and stir occasionally until the soup begins to boil.
• Lower heat to just above medium low and let simmer for 15 minutes.
• Serve with sharp cheddar cheese to sprinkle on top of the soup and enjoy!

CHEESY PARTY POTATOES #SP5

Steps:

• 1) preheat oven to 350.
• 2) spray 9x13 baking casserole dish with non-sticking cooking spray.
• 3) mix together simply potatoes shredded hash browns, sour cream, cream of mushroom soup, diced onion and 1 pkg of shredded cheese.
• 4) put mixture into casserole dish.
• 5) add 1 pkg of cheese to layer on top.
• 6) cover with foil and bake 30-45 minutes.
• 7) remove foil and continue to bake until top is brown.

POTATO CRUSTED BAKED CHICKEN #SP5

Steps:

• Preheat the oven to 400 degrees. Place the potatoes in a medium sized bowl and spray the potatoes with cooking spray until the potatoes are lightly coated with the spray. Season with salt and pepper.* Arrange the seasoned potatoes in a single layer on a sheet pan. Bake 20-30 minutes until the potatoes are just beginning to show color and becoming crispy at the edges, flipping half way through. Remove the potatoes from the oven, allow them to cool slightly, and place in a shallow dish (like a pie plate). Reduce the oven temperature to 350 degrees.
• Meanwhile, whisk the eggs in a pie plate or shallow dish.
• In a separate pie plate, add the flour and season with salt and pepper.*.
• Pound each chicken breast until it is approximately 3/4 inches thick. Lightly season the breasts with salt and pepper.* Dredge each breast in the flour and then in the egg. Finally, coat each piece with the baked potato shreds, pressing the pieces into the chicken to ensure complete coverage. Place the coated chicken breasts on a baking rack over a baking sheet. Spritz the chicken with cooking spray. Bake at 350 degrees for 20-30 minutes or until the temperature reaches 165 degrees on an instant read thermometer.
• Enjoy!
• *If additional herbs and spices are being used, they can be added to the potatoes, flour mixture, or they can be sprinkled directly on the chicken. For extra flavor, they can be added at each step.

ANITA'S BAKED POTATOES #SP5

Steps:

• Layer the potatoes in the bottom of a small baking pan or cassarole dish.
• Blend the cheese together.
• Combine one cup cheese, bacon bits, chives, mushrooms and sour cream.
• Spread over potatoes.
• Sprinkle remaining cup of cheese over the top.
• Bake at 325 until cheese on top melts.
• Enjoy.