Souper Duper Potatoes Food

SUPER-STUFFED BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees F. Pierce the potatoes all over with a fork; microwave, turning once, until tender, about 15 minutes.
• Melt 1 tablespoon butter in a large skillet over medium heat. Add the kielbasa and cook, turning, until lightly browned, 5 minutes. Transfer to a plate; cover to keep warm.
• Melt 3 tablespoons butter in the skillet. Add the leeks and cook, stirring occasionally, until softened, about 2 minutes. Add the cabbage, 2 tablespoons water, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the cabbage is tender, about 4 minutes.
• Split the potatoes and arrange on a baking sheet. Top each with 1/2 tablespoon butter and 2 tablespoons Gruyere; fluff the insides with a fork to combine. Season with salt and pepper. Divide the kielbasa among the potatoes and top with the cabbage mixture. Toss the remaining 1/2 cup Gruyere with the parsley and sprinkle on top of the potatoes. Bake until the cheese is melted, about 10 minutes. Serve with mustard for dipping.

SUPER DUPER SCALLOPED POTATOES

Steps:

• Preheat oven to 450.
• In a saucepan, combine half and half with condensed soup over medium heat and set aside.
• slice potatoes very thin.
• Spray a 9x9 glass baking dish generously with cooking spray.
• Arrange a layer of potatoes on the bottom of the dish. sprinkle with some of the onions.
• Add a layer of ech of the cheeses.
• Repaeat this process until pan is full.
• Pour condensed soup mixture over the potatoes.
• Shake the pan slightly to make sure soup gets to the bottom.
• cover with foil and bake 50 minutes.
• uncover dish and bake for another 15 minutes.
• let stand covered for 15 minutes before serving.

SOUPER DUPER POTATOES

Steps:

• Put diced potatoes in a Ziploc bag.
• Add oil and coat all potatoes.
• Add dry onion soup and coat all potato pieces.
• Microwave in covered container for 15 minutes.

LEFTOVER BAKED POTATO SOUP

Steps:

• In a large saucepot, over high heat melt the butter and add the leeks and garlic. Cook over medium heat until they are translucent. Add the hot stock and whisk to combine.
• In a separate bowl, whisk together the riced potatoes, buttermilk, sour cream, and grated Parmesan. Add this mixture to the soup stirring constantly. Season with salt and pepper. Remove from the heat and add the Sherry vinegar.
• Ladle into bowls and garnish with chives.

"SOUPER" POTATOES AU GRATIN

Steps:

• 1. Preheat oven to 375F. Peel potatoes and cut each potato in half lengthwise. Cut each half into 1/4 inch slices.
• 2. In a medium bowl, mix remaining ingredients, except butter and cheese. Stir well.
• 3. Coat a casserole with nonstick cooking spray. Layer half the potato slices in the bottom. Spoon half the sauce over layer and repeat with remaining potatoes and sauce. Dot with butter.
• 4. Cover with foil and bake 1 hour. Uncover, sprinkle with cheese and bake uncovered another 15 minutes.

SUPER DUPER SWEET POTATO SALAD -- NO MAYO!

Steps:

• In a medium-hot iron skillet, stirring constantly, toast pecans until fragrant ~ be careful they don't burn! Set aside to cool, then chop coarsely.
• NOTE: (I microwaved my sweet potatoes in their skins!).
• Or ~ Place sweet potatoes in large saucepan. Add enough water to cover. Cover saucepan and bring to a boil over high heat.
• Reduce the heat to medium-high and cook at a low boil until tender, about 10 minutes. Drain, transfer to large bowl, and let cool, about 5-10 minutes.
• Meanwhile, whisk together the vinegar, orange juice, maple syrup, mustard, salt, pepper, and cinnamon in a bowl. Slowly whisk in canola oil until well blended. Set aside.
• Add the apple, dried cranberries, and pecans to the sweet potatoes. Toss gently with the dressing. Serve warm or chilled.

SUPER DUPER SWEET POTATOES

Steps:

• Spray medium baking dish.
• Preheat oven to 350 degrees.
• Slice sweet potatoes in 1/4 inch slices.
• Arrange sweet potatoes in baking dish.
• Combine orange juice, brown sugar, orange rind, water, butter, and salt.
• Pour evenly over sweet potatoes.
• Sprinkle on nuts, if desired.
• Cover and bake, basting occasionally, until potatoes are tender, approximately 30 minutes.
• Remove lid during last 10 minutes of baking and may sprinkle over marshmallows at this time if desired.