Does anyone have some creative potato recipes?

I'm going to be in a cooking competition soon and I need two yummy and creative recipes that have potatoes as one of the ingredients. Any ideas?Does anyone have some creative potato recipes?
BAKED MASHED POTATOES


6-7 large potatoes


1/2 lb mozzarella, cubed


3 TB grated romano cheese


1/8 lb hard salami, minced


1 stick butter= 1/2 C divided


1/2 cup milk


1/2 cup breadcrumbs


Salt and pepper





Peel the potatoes and cut into 1'; chunks. Boil until tender and drain. Mash potatoes and add 6 TBS of the butter and then the milk. Stir and whip until potatoes are smooth.





Add mozzarella, romano cheese and salami. Stir to blend. Add salt and pepper to taste.





Use 1 TB of the remaining butter to grease the bottom and sides of a high-sided casserole dish. Coat the bottom and sides with breadcrumbs. Spoon potato mixture into the dish and dot the top with the butter.





Bake at 350掳 until the top is golden brown. Be careful -- this dish is VERY hot when it comes out of the oven!








Potato Balls





2 C very stiff mashed potoatoes (leftovers)


1 to 1 1/2 C finely chopped fully cooked ham (or chicken, turkey, tuna, ground up hotdogs, etc)


1 C (4oz) shredded cheese


1/3 C mayo


1 egg, beaten


1 ts prepared mustard


1/4 ts pepper


2-4 TB all purpose flour


1 3/4 C (approx) crushed cornflakes





Combine all except cornflakes, adding enough flour to make a stiff mixture. Chill in fridge at least a half of an hour.





Shape into balls %26amp; roll in cornflakes. Place on a greased baking sheet %26amp; bake at 350 F for about 25-30 minutes. Serve hot. BEST right out of the oven, not so good leftover. (even if just 5 hours leftover)





This is a very forgiving recipe, skip the egg, add less meat, add more flour, etc. DO NOT SKIP THE MAYO!


They are devoured at my home! Enjoy!


Does anyone have some creative potato recipes?
Sweet Potato Soup





Ingredients:


2 sweet potatoes


2 white potatoes


1 turnip


1/2 cup heavy whipping cream


6 cups chicken broth


1 tablespoon brown sugar


1 1/2 teaspoons ground nutmeg


2 tablespoons margarine


salt to taste


ground black pepper to taste





Directions:


Peel and cut vegetables into small, uniform pieces. Place in a pot, and cover with the chicken stock; use only the amount of stock needed to cover. Bring to a boil, and cook until vegetables are tender.


Place vegetables and liquid into a food processor. Puree.


Return pureed vegetables to the saucepan. Slowly stir in the cream, brown sugar, nutmeg, and butter. Add salt and pepper to taste.











Ham, Potato, %26amp; Gouda Puffs





Ingredients:


1 cup Simply Potatoes庐 Diced Potatoes with Onion


1 tablespoon water


1/2 cup finely diced ham


1/2 cup shredded Gouda or Swiss cheese


2 tablespoons sour cream


1/4 teaspoon ground cumin


1 (16.3 ounce) package refrigerated large flaky layer biscuits





Directions:


Heat oven to 350 degrees F. Chop Simply Potatoes庐 into small pieces. Place in microwaveable bowl; add water. Cover, microwave on HIGH 3 to 4 minutes or until potatoes are tender; drain water.


In medium bowl stir together cooked potatoes, ham, cheese, sour cream and cumin; mix well. Remove biscuits from package; carefully separate each in half. Press each biscuit into a 3 1/2 -inch circle. Spoon a generous 1 tablespoon potato mixture in center of each biscuit. Fold biscuit over filling creating a half moon shape; press edges to seal.


Place puffs on ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Best if served warm.





Tips:


When baking, biscuits may open up slightly.


Cooking for a crowd? This recipe can easily be doubled.


Puffs can easily be reheated. Prepare and bake as directed above. After puffs have cooled; wrap and refrigerate up to 24 hours. To reheat; wrap in aluminum foil and place in 400 degrees F oven for about 6 to 8 minutes.
Twice Baked Potato





INGREDIENTS (Nutrition)


4 large baking potatoes


8 slices bacon


1 cup sour cream


1/2 cup milk


4 tablespoons butter


1/2 teaspoon salt


1/2 teaspoon pepper


1 cup shredded Cheddar cheese, divided


8 green onions, sliced, divided


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DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


Bake potatoes in preheated oven for 1 hour.


Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.


When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.


Bake for another 15 minutes.
Good luck in your competition. Why not try a variation of these:





Crispy And Delicious Asparagus And Potato Tart Recipe


Recipe By: Jamie Oliver


Published in: Jamie Oliver At Home





Ingredients





1 lbs potatoes -- peeled and cut into chunks


Sea salt


1 lbs asparagus spears -- woody ends removed


8 ounce filo pastry


1/2 cup butter -- melted


1/2 cup freshly grated Lancashire cheese


1/2 cup freshly grated Cheddar


3 large organic or free-range eggs


8 ounce heavy cream


1/4 Whole fresh nutmeg


Freshly ground black pepper





Instructions





Put your potatoes into a pan of salted boiling water and cook for 15


minutes. Meanwhile blanch your asparagus in a separate pan of salted


boiling water for 4 minutes, and drain in a colander.


Preheat the oven to 375 degrees F.





Get an ovenproof dish - I've used many different shapes and sizes.


Layer the sheets of filo pastry in the dish, brushing them with


melted butter as you go and letting about 1-inch hang over the edge.


You want to get the pastry about 5 layers thick. Put a clean, damp


kitchen towel over the top and put aside.





When the potatoes are done, mash them with the cheeses. In a separate


bowl, mix together the eggs and cream and stir into your cheesy


mashed potato. Grate in the nutmeg, season well with pepper and mix


together. Spread the mashed potato over the filo pastry, then bring


up the sides of the filo and scrunch them together to form a rim.


Take your blanched asparagus and line them up across the filling,


making sure you cover it all. Brush all over with the remaining


melted butter and pop into the preheated oven for around 20 minutes,


or until golden and crisp. Allow to rest for 10 minutes. Serve just


as you would a quiche for a quick lunch or supper, with a salad.





Recipe Notes





Filo pastry can be bought in all supermarkets now, yet it often gets


forgotten about. You can usually find it in either the fresh or the


frozen pastry sections. Next time you're out shopping, pick some up -


everyone should keep some at home because it's wonderful to use as a


base for sweet and savory tarts, or to wrap around cheese or spiced


meat fillings. It goes really crunchy when cooked, so it's great with


softer things. For this recipe, I've used it to make a quick open


tart - perfect for a picnic or a simple lunch with a salad. You could


even make individual ones and serve them as starters.





Farm Stand Potato Salad





Servings: 8





Ingredients


3 Tbsp fresh lemon juice


2 Tbsp olive oil


1 Tbsp Grey Poupon Country Dijon Mustard


1 tsp thyme


1/2 tsp kosher salt


1/2 serving(s) celery seeds


1 3/4 pound baby potatoes, uncooked


1 cup sugar snap peas


1 cup broccoli


1/4 cup sweet red pepper(s)


1/4 cup green pepper(s)


1/4 cup yellow pepper(s)


1/4 cup scallion(s)


Instructions





To prepare dressing, combine first 6 ingredients, stirring with a whisk.


To prepare salad, place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Remove potatoes from pan with a slotted spoon. Add peas and broccoli florets to pan. Cook 1 minute; drain.





Cut potatoes into 1/4-inch-thick slices. Combine potatoes, peas, broccoli, bell peppers, and green onions in a large bowl. Add dressing; toss well.





Yield: 8 servings (serving size: 1 cup)





NUTRITION PER SERVING


CALORIES 120(29% from fat); FAT 3.8g (sat 0.5g,mono 2.6g,poly 0.4g); PROTEIN 3.1g; CHOLESTEROL 0.0mg; CALCIUM 29mg; SODIUM 204mg; FIBER 2.6g; IRON 1.9mg; CARBOHYDRATE 19.8g
Doug Melvin: Boise Idaho's Leftover Potato Soup Recipe





';This potato soup recipe is loved by even the pickiest eaters in our family. And, it makes great use of leftover odds and ends in the refrigerator at the end of the week.


It's good plain, or piled high with leftover breakfast bacon and grated cheese';.





4 c diced raw potatoes


1/2 c chopped onion


1/2 c chopped celery (optional)


2 T butter


3 c whole milk


Salt %26amp; Pepper


1/4 c chopped parsley





* Simmer vegetables in 1 quart water for 30-40 minutes until potatoes are soft.


* Drain any remaining water.


* Add butter, seasonings and milk and allow soup to heat again, stirring often until blended.


* Variation: Crumble leftover breakfast bacon and grated cheddar cheese on top of individual serving bowls before serving.


* Potato soup recipe serves 6.


http://www.bestchickensouprecipes.com/cr鈥?/a>





Tuesday, January 29, 2008


Cheesy Bacon Potato Soup











Cheesy Bacon Potato Soup


Dorcas Annette Walker





The snow is falling outside my widow up here in the mountains turning the world into a dazzling white landscape. It is another perfect day for bowl of hot soup. I hear the crackle of the wood burning in my woodstove as it spreads warmth throughout my house. The hot days of summer seem far away on this cold January morning.





Potato soup recalls to memory when we used to plant a fifty pound bag of seed Kenny Beck Irish potatoes. My husband declared there was no better potato around. We tried another brand one year that didn鈥檛 do any good- whether it was due to the weather or the fact that we never bothered to plant by the signs I鈥檒l never know as from then on all we planted was Kenny Beck鈥檚. Around here mountain folk religiously plant their gardens by the signs of the moon. My husband always has several major things going at once. While pastoring a church he also took revival and camp meetings with a few tent meetings thrown in, not to mention being active in the conference, which meant usually being on some board. So gardening was not at the top of his list of priorities. Instead we planted our garden whenever he had a day off. I鈥檒l never forget one year when I mentioned to Dana one night at supper that we needed to get our potatoes in the ground as it was getting up in the season and everyone else had planted their potatoes. We were going to leave the next day and be gone the rest of the week. Dana agreed and said that he鈥檇 go out and till the ground while I cut up the seed potatoes. The sun was setting by the time we were halfway through. Undeterred I went and got the biggest flashlight we owned and we kept planting potatoes. The next thing I knew our neighbor arrived. Preacher, what in the thunder are you a鈥檇oing out here in the middle of the night in your garden? The poor guy was thunderstruck when Dana told him that we were planting our potatoes. Why, Preacher, those potatoes won鈥檛 do any good. It鈥檚 not the right sign to be planting potatoes now. I can鈥檛 remember if the moon was turned up or down as we barely glanced at the moon above us intent on getting our potatoes in the ground. As soon as potato plants appeared I began to hill them up. I was almost done when our neighbor walked over. Honey, what in the world are you a鈥檇oing now? You鈥檙e going to smother those plants. He was amazed that any potato plants had even appeared. When I hilled my potatoes up the third and fourth time our neighbor was Johnny on the spot. It seemed like he couldn鈥檛 stay away. He鈥檇 stand at the end of the garden shaking his head and muttering. Those sure a beautiful hills you鈥檙e a鈥檓akin. It鈥檚 a crying shame that you won鈥檛 get any potatoes after all the work you鈥檝e put into them. Needless to say he kept close tabs on when we planned to harvest. There was more head shaking at Dana鈥檚 casual answer that he鈥檇 dig the potatoes whenever he got the time. Summer and autumn that year was busier than our spring had been. I was hard put freezing and canning our garden produce. The nights were getting cold by the time Dana decided to dig our potatoes. I bundled myself and the kids up and went out to the garden with five gallon buckets. Our neighbor was there as Dana dug in the first hill with his shovel. Out rolled the most beautiful batch of large potatoes I had ever seen. I hid a smile as our neighbor began sputtering. Preacher, if I wasn鈥檛 seeing it with my own eyes I鈥檇 never believe it. Of course a man鈥檚 bound to get one good row of potatoes out of Kenny Beck鈥檚. As the kids and I filled the buckets our neighbor followed us down every row. When all the potatoes were finally dug our neighbor was still snorting and shaking his head. Preacher it doesn鈥檛 make any sense. Here you go and don鈥檛 bother to follow the signs and yet you get a bigger and better crop of potatoes than I did. The good Lord is sure looking out for you. Did you say you planted Kenny Beck鈥檚? I鈥檝e heard when nothing else grows they will. Personally I figured it was a lit
Bake a big potato then cut it into half.


Dig out the potato leaving some potato with the skin.


Mash the potato adding pepper, salt, bacon or other thing to your liking.


Fill up the mash potato into the potato skin add chesse on top and bake it again.





Voila!!
i like to make mashed skin-on potatoes with butter, cream, minced garlic, salt, pepper, and parsley. my secret ingredient to make them special is sliced green olives. simple but good!
http://allrecipes.com/Recipe-Tools/Print鈥?/a>
I love Ina Garten's potato fennel gratin. Check it out on foodnetwork.com.
Try cutting the potatoes into square strips, then deep frying them.