Ingredients

• 2 Green Peppers sliced, no more than 1/2 inch thick
• 2 Large Russet Potatoes Sliced, thin
• 2 Large Tomatoes Sliced, no more than 1/4 inch thick
• 1/4 cup of olive oil
• 2 teaspoons of garlic, minced
• Salt & Pepper to taste

Directions

1. Preheat oven to 375F
2. Spread 1 tablespoon of the olive oil on the bottom of your casserole pan. A 2 quart casserole pan would be ideal.
3. Place half of the sliced potatoes on the bottom of the casserole pan. It is ok to overlap the sliced potatoes.
4. Now top the potatoes with enough sliced peppers to cover the lower layer.
5. Cover the sliced peppers with enough sliced tomatoes to cover
6. Drizzle with one tablespoon of the olive oil
7. Sprinkle the layer with one teaspoon of garlic and about 1/4 teaspoon of salt & pepper
8. Repeat with another layer using steps 3-7
9. Bake 30 minutes uncovered, then 30 minutes covered. Check to see if the potatoes are tender. If not bake another 10-15 minutes.

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Ingredients For Mashed Sweet Potatoes

• 3 Large Sweet Potatoes, Scrubbed
• Vegetable oil to rub the potatoes
• 1/4 cup of heavy cream
• 1/4 cup of chicken broth
• 1 teaspoon of bottled horseradish, drained
• Salt & Ground Black Pepper to Taste

Directions For Mashed Sweet Potatoes

1. Preheat Oven to 325F
2. Rub the skins of the sweet potatoes with the vegetable oil
3. Prick holes in the sweet potatoes with a fork (so they won’t explode)
4. Place the sweet potatoes on a cookie sheet; then place the cookie sheet on the lowest rack in the oven
5. Bake the sweet potatoes for 1 to 1 1/2 hours until they are easily pierced by a sharp knife
6. Test the sweet potatoes after one hour
7. When the sweet potatoes are finished cooking let them cool until you can easily handle them
8. Cut the potatoes into 1 to 2 inch cubes
9. Now squeeze the sweet potato cubes through your potato ricer to make lump free mashed sweet potatoes
10. In a one quart saucepan bring the cream and chicken broth to a boil; remove from heat
11. Using an electric mixer set to medium speed, slowly beat the cream mixture into the mashed sweet potatoes until they are smooth and fluffy
12. Beat in horseradish along with the salt & pepper
13. Cover the mashed sweet potato mixture and set aside

Ingredients For Bell Pepper Casserole

• 1 small onion sliced very thin
• 1 small bell pepper sliced very thin
• 2 medium size russet potatoes sliced very thin
• 1 stick of butter
• 1/2 cup of sour cream
• The mashed sweet potatoes you just made
• 1  cup of cheddar cheese, grated
• 4 medium size Russet potatoes, sliced and cooked
• 6 well cooked slices of bacon

Directions on Cooking The Bell Pepper Casserole

1. Preheat the oven to 350F
2. Spread the mashed sweet potatoes on the bottom of a casserole dish
3. Spread the sour cream on top of the mashed sweet potatoes
4. Now you will need to saute in the butter the onion and bell pepper slices
5. Place the sauteed onion slices and bell pepper slices over the sour cream…evenly
6. Drip some of the reserved butter onto the top of the sauteed slices. Don’t drown them.  Now evenly place the slices of the Russet potatoes on top.
7. Now evenly place the slices of the Russet Potatoes on top.
8. Place the casserole dish in the oven and let bake for 1 1/4 hours.
9. Now sprinkle the 1 cup of cheddar cheese on top.  Put back in oven (covered) for 15-20 minutes or until cheese is melted.
10.  Remove from oven and sprinkle the cooked bacon on top

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Ingredients

• Three pounds of potatoes, peeled and cubed
• One 8 ounce package of cream cheese, cut into 1/2 cubes
• One cup (8 ounces) of sour cream
• One small onion chopped
• 1/2 teaspoon of salt
• 1/4 cup milk, cold
• 1 teaspoon garlic salt
• 2 tablespoons butter, melted
• 1/4 teaspoon paprika

Directions

1. In a large pan full of water place the potatoes (make sure they are covered)
2. Bring to a boil
3. Now lower the heat and let the potatoes simmer until tender
4. Drain the water and place the potatoes in a large in a large mixing bowl
5. In the bowl with the potatoes put in the salt, garlic salt, milk, onion, sour cream, and cream cheese
6. Beat (hand held beater works good) until everything is blended well
7. Now transfer the potato mixture into a 2 quart greased baking.
8. Drizzle the melted butter over the top and sprinkle with paprika
9. Cover with tin foil and and bake at 350F for 30-35 minutes

Ingredients

• 6 medium sized potatoes, sliced
• 2 carrots, sliced
• 6 celery stalks, sliced
• 1 small onion, chopped
• 2 tablespoons of butter
• 6 tablespoons of flour
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 1/2 cups skim milk

Directions

1. Fill a large soup pot with water. Cook the potatoes, celery, and carrots for about 30 minutes. You want the potatoes to cook until they are fork tender.
2. **You are going to “reserve” the cooking water**
3. Drain the potatoes and vegetables and set them aside.
4. Now place the onions and butter in the same pot and saute the onions.
5. Slowly and thoroughly stir in the flour and salt & pepper.
6. Slowly stir in the milk. Make sure that you are stirring constantly until the mixture is thickened.
7. Now you can stir in the cooked vegetables and potatoes.
8. You can now add the “reserved” cooking water until you achieve the desired thickness for the soup.
9. Simmer over medium heat for 15 minutes.

Ingredients

• 1 cup mashed sweet potatoes
• 2 cups sifted flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 2 tablespoons brown sugar
• 1/2 cup melted butter
• 1/2 teaspoon baking soda
• 3/4 cup buttermilk

Directions

1. Combine the sifted flour, baking powder and salt, and sift together into mixing bow.
2. Combine the mashed sweet potatoes with the brown sugar and butter and beat until well blended.
3. With your fingertips, check and crush any lumps.
4. Dissolve baking soda in the buttermilk.
5. Add the buttermilk to the sweet potato mixture.
6. Work in the flour.
7. Knead a few times to form a smooth dough, but do not over mix.
8. Turn out onto floured board and pat out to thickness desired.
9. Cut into rounds with biscuit cutter and place on ungreased baking sheet.
10. Bake at 425F for approximately 15 minutes

All Potatoes Are Naturally High In Fiber, Vitamin C, And Potassium Which Makes Them A Healthy And Nutritious Choice For A Side Dish.

Ingredients

• 2 pounds Russet Potatoes, peeled and cut into 1 1/2 inch pieces
• 1/4 cup garlic, thinly sliced
• 1 cup chicken broth
• 1/2 cup sour cream
• 2 tablespoons of butter
• 1/2 teaspoon of salt
• 1/2 teaspoon of white pepper
• 1/4 cup green onions, thinly sliced
• 1/2 cup Parmesan cheese
• 1 tablespoon olive oil

Directions

1. In a large pot, place the potatoes, chicken broth, garlic, and 2 cups of water.
2. On a high heat bring the mixture to a boil
3. Now reduce the heat to low or low-medium. Let the contents simmer for about 15 minutes. Make sure that the potatoes are tender.
4. You will need to scoop up about 3/4 cup of the water from the pot and set it aside.
5. Drain the potatoes and garlic, then return them to the pot. Put the heat to medium and stir the potatoes. You are going to be drying them. Shouldn’t take more than a minute or two.
6. Now mash the potatoes
7. With a large wooden spoon, rapidly stir (beat) in the sour cream, butter, salt, pepper, and the 3/4 cup of potato water you set aside. Keep stirring (or beating) until the potatoes are fluffy and soft.
8. Now gently stir in 3 tablespoons of the onions.
9. Place the potato mixture in a greased oven-proof dish. Sprinkle with the Parmesan cheese and drizzle with the olive oil.
10. Bake at 400F for about 30-35 minutes
11. Spread the remaining onions on top

Ingredients

• 4 large baking potatoes (Russet Potatoes)
• 1/2 cup of sour cream
• 1 cup of American cheese, diced
• 1 cup cheddar cheese, grated
• 1 pound of bacon
• 1/2 cup red onion, diced
• 1/2 cup yellow onion, diced
• 4 scallions, chopped
• 1/4 cup of milk (cold)

Directions

1. Preheat oven to 400F (Do not microwave–Please)
2. Bake the potatoes for 1 hour or until they are fork tender or easy to squeeze in the middle
3. While the potato is baking you can dice the bacon and saute in a pan until cooked. Remove the bacon from the pan and reserve the fat
4. Now you will need to cook the red and yellow diced onions in the bacon fat until they are soft
5. Set the bacon and onions aside
6. When the potatoes are done remove from the oven, set them aside until they have cooled enough where you can handle them
7. Now that the potatoes are cool enough to handle: Cut the potatoes in half lengthwise and scoop all of the pulp into a large bowl. Be careful not to poke through the shells.
8. Stir in the sour cream and milk to the potato mixture
9. Mix in the American Cheese, onions, and most of the bacon. You are going to keep some of the bacon in reserve for a topping on the potatoes
10. Spoon the mixture back into 4 of the potato shell halves. The potatoes shouldn’t be flat in the shells, they should look like a mound
11. Place the potatoes back in the oven and bake for 1/2 hour
12. Remove the potatoes from the oven and sprinkle the cheddar cheese, scallions, and remaining bacon on top of the potatoes.
13. Bake for 5 more minutes

Ingredients

• 1 1/2 pound of Yukon Gold Potatoes (washed and sliced thin)
• 1/2 pound of cheddar cheese, grated
• 1/2 teaspoon of salt
• 4 tablespoons heavy cream
• 2 tablespoons butter
• 1 tablespoon milk
• salt & pepper to tasted

Directions

1. Place the potatoes into a saucepan with the salt. Add water until you have the potatoes covered.
2. Bring to a boil. Then cover the saucepan and let simmer for 15-20 minutes or until potatoes are done. Test with a fork. Should be able to poke through with ease.
3. Warm the cream and melt the butter together. You can use the microwave for this step.
4. Drain the water from the pot and put the potatoes into a large bowl.
5. Add the cream and melted butter in the bowl with the potatoes.
6. Mash the potatoes with a potato masher (duh?)
7. Now use a spoon to beat the potatoes a little bit more. As you do this add the milk and most of the cheese. Reserve some of the cheese for a topping. Do not over-beat the potatoes unless you like potato glue.
8. Salt & Pepper to taste
9. Place the potatoes in an oven-proof dish. Top off with the remaining cheese.
10. Place in 425F oven (uncovered) for 20-30 minutes or until cheese is melted on top and slightly brown.

Ingredients

• 8 New White Potatoes
• 1 Red Pepper
• 1 Green Bell Pepper
• 1 Purple Onion
• 2 Cloves of Garlic (3 if you really like garlic)
• Enough Olive Oil To Coat The Ingredients and the Potatoes
• Salt & Pepper To Taste

Directions

1. Preheat oven to 425F
2. Wash and cube the potatoes
3. Slice peppers and onions
4. Now place all of the ingredients on a cookie sheet or in a roasting pan
5. Sprinkle with salt & pepper and coat the with enough olive oil to keep from sticking to the pan
6. Bake in oven for approximately 20-30 minutes
7. Make sure to turn the potatoes halfway through. Cook until done