Baked Potato Skins

Something simple to do with a bunch of potatoes...and something different from the hamburger & chicken routine. I didn't have any bacon, so I substituted some cut up ham slices. Yum!

Baked Potato Skins

• 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 (or ham)
  
• 1-1/2 cups (6 ounces) shredded cheddar cheese
• 1/2 cup sour cream
• 4 green onions, sliced, (optional)
  

Directions:

1. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). 

2. Place potatoes skins on a greased baking sheet. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. 

3. Bake at 475° for 7 minutes; turn. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese inside skins. 

4. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately. 

Yield: 8 servings.

Smothered Chicken & Potato Rosettes

This dinner was a huge hit! Nobody had any idea that this chicken was covered in mushrooms (along with cheese and bacon) so everyone ate it and raved about it! The secret to hiding mushrooms in the dish was that I used my Pampered Chef chopper to almost mince the mushrooms up into tiny little pieces.

If I had told my kids there were mushrooms in it, they would have turned up their noses and complained, but instead I got tons of rave reviews telling me I should definitely make this again!

The potatoes weren't supposed to be baked, but something just didn't sound right to mix in raw eggs and then eat (even though it tasted great & I never would have known if I hadn't mixed them in myself) so I decided to bake these potato mounds for a little while and they turned into these awesome potato/biscuit creations which the kids thought were really fun.

Smothered Chicken

Ingredients:

• 4 boneless skinless chicken breast halves (4 ounces each)
• Garlic powder and seasoned salt to taste
• 1 tablespoon canola oil
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 1 cup (4 ounces) shredded Mexican cheese blend
• 1/2 cup chopped green onions (optional)
  
• 1/2 cup bacon bits

Directions:

1. Flatten chicken to 1/4-in. thickness. Sprinkle with garlic powder and seasoned salt.

2. In a large nonstick skillet over medium heat, brown chicken in oil for 4 minutes; turn.

3. Top with the mushrooms, cheese, green onions and bacon. Cover and cook 4 minutes longer or until chicken is no longer pink.

Yield: 4 servings.

Extremely simple & VERY good!!!



Potato Rosettes

Ingredients:

• 2 medium potatoes, peeled and quartered
• 1/2 cup shredded cheddar cheese
• 1 egg, lightly beaten
• 2 tablespoons chopped green onion (optional)
  
• 3 tablespoons sour cream
• 1 teaspoon salt
• 1/4 to 1/2 teaspoon white pepper

Directions:

1. Place potatoes in a large saucepan and cover with water; bring to a boil over medium-high heat. Cover and cook for 15-20 minutes or until tender; drain.

2. Transfer to a large bowl; mash potatoes. Beat in the cheese, egg, onion, sour cream, salt and pepper.

3. Cut a hole in the corner of a pastry bag or heavy-duty plastic bag. Insert large star tip #409. Fill bag with potato mixture. Pipe potatoes into eight mounds on a greased baking sheet. Cover and freeze for up to 1 month.

4. [Optional: Baked on greased baking sheet at 350 for 10-15 min. or until slightly brown and firm.]

To use frozen potatoes: Place on a microwave-safe plate. Cover with waxed paper; microwave on high for 6 minutes or until heated through.

Yield: 8 servings.

To use frozen potatoes: Place on a microwave-safe plate. Cover with waxed paper; microwave on high for 6 minutes or until heated through.