Save leftover mashed or boiled potatoes from the night before. Grease muffin tins. Fill with mashed potato mixture. Cut chunks of Cheddar cheese (1 or 2 for each potato muffin). Press cheese chunk down into potato mixture. Bake at 350° for 10 to 15 minutes.
Rachel Anderson
6 Red River Valley potatoes
1 c. cream-style cottage cheese
1/4 c. plain yogurt
2 tsp. onion, grated
1 1/2 tsp. prepared horseradish
1/2 tsp. seasoned salt (opt.)
Chopped chives
Bake potatoes in oven at 375°, approximately 1 hour. Blend together cottage cheese, yogurt, onion, horseradish and salt. Refrigerate at least 1 hour. Top each potato with cottage cheese mixture and chives. Makes 6 servings.
Kathi Anderson
4 baking potatoes, scrubbed & dried
1 c. broccoli flowerets
1/4 c. butter or margarine, softened
1/2 c. shredded Cheddar or Swiss cheese
1/4 c. milk or sour cream
Salt & pepper, to taste
4 slices bacon, crisply cooked & crumbled
Pierce potato skins and bake at 425° until tender, 45 to 60 minutes, depending upon size of potato. Blanch broccoli just until it is bright green. Refresh in ice water. Drain and set aside. When potatoes are done, cut each in half, or slice about 1/2-inch off the top. Scoop out potato pulp, leaving about 1/8-inch of shell. Whip potato pulp with butter, cheese, and milk or sour cream. Fold in broccoli and bacon, reserving some bacon for garnish. Spoon into shells and reheat 10 to 15 minutes in hot oven. Garnish top, if desired. Makes 4 servings.
Marcia Pederson
1 recipe bread dough or 1 pkg. frozen dough
6 med. potatoes
1/2 c. milk
2 tsp. butter
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. seasoning salt
1 sm. onion, sliced thin
1/4 lb. roast beef
6 med. mushrooms, sliced
1/2 c. grated Cheddar cheese
Prepare bread dough; let rise. If using frozen, let it thaw. Mash potatoes with butter and milk; add remaining ingredients. Roll dough into 4 rectangular squares. Spread 1/4 of the filling on each bread piece, fold over; pinch sides and ends. Place on cookie sheet and bake at 350° for 45 minutes.
John Fieklin
1 (24 oz.) pkg. hash browns
1 (8 oz.) pkg. brown-and-serve sausage
1 c. shredded Mozzarella cheese
1 c. shredded Cheddar cheese
5 eggs, slightly beaten
1 tsp. salt
1/2 tsp. pepper
4 strips crisp bacon
2 T. onion
1 T. green pepper
Mix thawed hash browns, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon onion and crumbled bacon. Put in bottom of greased 9×13-inch pan. Sprinkle with Cheddar cheese. Layer sliced sausage over cheese. Mix milk, eggs, 1/2 teaspoon salt, 1/4 teaspoon pepper, green pepper and 1 tablespoon onion. Pour over sausage. Sprinkle with Mozzarella cheese. Bake 30 minutes at 350°. Serves 8.
Brenda Gjelsness
1 (24 oz.) pkg. frozen hash brown potatoes
8 eggs
3 T. cornstarch
1 (8 oz.) ctn. plain yogurt
Dash of salt
Dash of Worcestershire sauce
Dash of dry mustard
1 lb. bacon (previously fried & drained), or ham or sausage (also previously fried & drained)
1 sm. green pepper, chopped (opt.)
Various toppings: Cheese, onions, etc.
Arrange hash browns in bottom of greased 9×13-inch pan. Dab butter on top. Bake 10 minutes. Whip up eggs; add cornstarch, yogurt and rest of the ingredients. Pour over hash browns, top with various toppings. Bake 40 minutes at 350°.
Leona Rapacz
(Spanish tortilla de patato)
1 c. sunflower oil
4 med.-size potatoes, peeled & sliced thin
Garlic salt, to taste
Pepper, to taste
1 sm. onion (opt.)
4 eggs
2 T. milk
2 T. oil
Heat 1 cup oil in heavy 10-inch frying pan. Add potatoes, salt well, and turn potatoes to cover with oil. Cook 5 minutes; add onions and continue cooking until potatoes are slightly browned. Remove from frying pan and place in a bowl. Drain excess oil; reserve oil. In large mixing bowl, beat eggs with milk and pepper. Add drained potatoes and onions. In clean frying pan, add 2 tablespoons oil and heat. Add egg and potato mixture and cook about 2 minutes, cover. When omelet is firm, but not dry, turn it over by placing a plate on top of pan, then inverting it to turn the omelet onto the plate. Slide omelet back into frying pan and cook another 2 1/2 minutes, very slowly, to brown the underside. Slice like a pie. Serves 4.
A Spanish tortilla used for picnics, beach parties, etc. Use as a snack, or slice and put between 2 slices of bread.
Conchita Grauseth
1 (8 oz.) pkg. cream cheese, room temp.
3 eggs, beaten
1/4 c. flour
1/2 tsp. baking powder
3 c. shredded potatoes (thawed, frozen hash browns work great)
1/4 c. onion
1/4 c. melted butter
1/2 tsp. salt
Combine cream cheese and beaten eggs; mix until smooth. Add remaining ingredients; mix. Put in 8×8-inch pan and bake for 45 minutes at 350°. Serves 6.
4 lg. or 6 med. potatoes
1 1/2 c. grated Velveeta or American cheese
1 onion, diced
1 sm. jar pimento, chopped
Salt & pepper, to taste
2 T. poppy seeds
1 c. half & half
Peel potatoes; boil, cool, and grate on a coarse grater. Grate cheese and chop onion and pimento. Make these layers twice: potatoes, cheese, onion, pimento. Top with poppy seeds. Bake at 300° for 1 hour or at 350° for 45 minutes.
Jean Hapka
2 can cream of potato soup
1 (12 oz.) ctn. sour cream
1 (2 lb.) bag frozen hash browns
2 tsp. salt
1 T. diced onion
Preheat oven to 350°. Combine all the ingredients and mix well. Pour into casserole dish, cover and bake 1 1/2 hours, or until potatoes are done. To prevent sticking and burning to the sides of the pan, stir occasionally. Garnish with paprika.
Jean Hapka