Checkerboard Potatoes Food

CHEESEBOARD SUPPER POTATOES

Steps:

• Pre-heat oven to 200C/400F/Gas Mark 6.
• Wash the potatoes and then dry them, before pricking them all over with a fork and baking them in the pre-heated oven for 1 to 1 ½ hours.
• Meanwhile, mix all of the grated and mashed cheeses together; add the chopped spring onions, mustard powder and a little salt and lots of freshly ground black pepper. Set to one side.
• When the potatoes are cooked, take them out of the oven and allow them to cool, before cutting them in half and scooping out all of the cooked potato flesh inside - leaving and empty skin.
• Mix the warm potato flesh with cheese and add the butter whilst they are still warm, so it melts. Mix well.
• Pile the cheesy potato filling into the potato skins, place them on a greased baking sheet and bake for a further 15 to 20 minutes, or until they are hot all the way through and the top is golden brown and bubbling.
• Serve immediately with chopped chives and assorted salad leaves or seasonal vegetables.

CHECKERBOARD POTATOES

Steps:

• 1. cut and peel potatoes and sweets. In 2 seperate pots boil them. When they come to a boil reserve 1 cup of water from each pot. Let the potatoes soften up as much as they can so it would be easy to mash. With a hand mixer mix the whites and sweets. Please remember to keep them in the seperate pots still. Add the cream cheese and then the reserved water. After byou have finished mixing the potatoes enough transfer them into a square or rectangle caserole dish in a checkerboard pattern. The pattern will be one scoop potatoes one scoop sweets. When you are finished arranging the potatoes you will then put them in the oven for 40 minutes on 350. This is a great dish for a big family gathering. Enjoy!!

CHECKERBOARD POTATOES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a 9x13 inch baking dish, alternate the sweet potato and red potato slices in overlapping rows to create a checkerboard effect. Pour the cream evenly over the potatoes. Dot with pieces of butter, and sprinkle with cinnamon.
• Bake uncovered for 1 hour in the preheated oven, or until the potatoes are fork tender, and slightly brown around the edges. Remove from the oven and let stand for 15 minutes before serving.