here are some apps :)
Potato Wedges with Dip
INGREDIENTS:
1 large baking potato
olive oil-flavored cooking spray
1/4 teaspoon salt
1 dash garlic salt
dash cayenne pepper BACON HORSERADISH DIP:
1/3 cup sour cream
1/2 teaspoon prepared
horseradish
1 bacon strip, cooked and
crumbled
DIRECTIONS:
1. Pierce potato and place on a microwave-safe plate. Microwave on high for 3 minutes or until still firm but almost tender. Cut into eight wedges; place on a baking sheet coated with nonstick cooking spray. Spritz wedges with olive oil-flavored spray; sprinkle with salt, garlic salt and cayenne. Bake at 425 degrees F for 20-25 minutes or until golden brown.
2. In a small bowl, combine the dip ingredients. Serve with potato wedges
Baked Potato Skins
INGREDIENTS:
4 large baking potatoes, baked
3 tablespoons vegetable oil
1 tablespoon grated Parmesan
cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika 1/8 teaspoon pepper
8 bacon strips, cooked and
crumbled
1 1/2 cups shredded Cheddar
cheese
1/2 cup sour cream
4 green onions, sliced
DIRECTIONS:
1. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potatoes skins on a greased baking sheet. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. Bake at 475 degrees F for 7 minutes; turn. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately.
Scalloped Potatoes for the BBQ
INGREDIENTS:
4 red potatoes, thinly sliced
1 large onion, chopped
4 cloves garlic, chopped 1/4 cup chopped fresh basil
1/4 cup butter, cubed
salt and pepper to taste
DIRECTIONS:
1. Preheat grill for medium heat.
2. Layer sliced potatoes on aluminum foil with the onion, garlic, basil, and butter. Season with salt and pepper. Fold foil around the potatoes to make a packet.
3. Place potato packet on heated grill over indirect heat, and cook for 30 minutes, or until potatoes are tender. Turn over packet halfway through cooking.
and here are some other recipes. you can use whatever type of potatoes you want.
Balsamic Roasted Red Potatoes
INGREDIENTS:
2 tablespoons olive or canola
oil
2 pounds small red potatoes,
quartered
1 tablespoon finely chopped
green onion
6 garlic cloves, minced 1 teaspoon dried thyme
1 teaspoon dried rosemary,
crushed
1/8 teaspoon ground nutmeg
1/4 cup balsamic vinegar
3/4 teaspoon salt
1/4 teaspoon pepper
DIRECTIONS:
1. In a large nonstick skillet, heat oil over medium-high heat. Add the potatoes, onion and garlic; toss to combine. Add the thyme, rosemary and nutmeg; toss well. Cook and stir for 2-3 minutes or until potatoes are hot.
2. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. Bake at 400 degrees F for 25-30 minutes or until potatoes are golden and almost tender. Add the vinegar, salt and pepper; toss well. Bake 5-8 minutes longer or until potatoes are tender
Baked Potato Casserole
INGREDIENTS:
5 pounds red potatoes, cooked
and cubed
1 pound sliced bacon, cooked
and crumbled
4 cups cubed Cheddar cheese
4 cups shredded sharp
Cheddar cheese 1 large onion, finely chopped
1 cup mayonnaise*
1 cup sour cream
1 tablespoon minced chives
1 teaspoon salt
1/2 teaspoon pepper
DIRECTIONS:
1. In a large bowl, combine potatoes and bacon. In another bowl, combine the remaining ingredients; add to potato mixture ad toss gently to coat. Transfer to a greased 4-1/2-qt. baking dish. Bake, uncovered, at 325 degrees F for 50-60 minutes or until bubbly and lightly browned.
Alfredo Potatoes
INGREDIENTS:
8 potatoes, sliced
1/2 cup chopped onion
1/4 cup butter, melted
1/2 cup milk
1/3 cup shredded Swiss
cheese
grated Parmesan cheese to taste
1 (16 ounce) jar prepared
Alfredo sauce
salt to taste
ground black pepper to taste
ground red pepper to taste
dried parsley to taste
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large glass baking dish.
2. In the baking dish, mix the potatoes, onion, butter, milk, Swiss cheese, Parmesan cheese, and Alfredo sauce. Season with salt, black pepper, red pepper, and parsley.
3. Bake 1 hour and 15 minutes in the preheated oven, or until potatoes are tender and sauce is bubbly. Top with more Parmesan cheese during the last few minutes of bake time.
Creamy Skillet Potatoes
INGREDIENTS:
7 cups cubed uncooked red
potatoes
1/3 cup chopped onion
2 tablespoons all-purpose flour
1 (1 ounce) package ranch
salad dressing mix 1/2 teaspoon dried parsley
flakes
1/4 teaspoon salt
1/4 cup reduced-fat sour cream
2 cups fat-free milk
DIRECTIONS:
1. Place 1 in. of water and potatoes in a large nonstick skillet; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until tender; drain. Coat skillet with nonstick cooking spray; add potatoes and onion. Cook over medium heat for 5-7 minutes or until golden brown.
2. In a saucepan, combine the flour, salad dressing mix, parsley and salt. Stir in the sour cream. Gradually add the milk, stirring until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over potatoes; toss to coat.
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