Showing posts with label baked potato recipes. Show all posts
Showing posts with label baked potato recipes. Show all posts

Crock Pot Baked Potatoes


Easter is over, and that means one thing: leftovers. So many leftovers. I had almost an entire bag of red potatoes sitting unused in my fridge, and absolutely nothing left in my grocery budget. That leaves one of my favorite {and cheapest} dishes on the menu...baked potatoes!

I have a special love of baked potatoes. When I was really young, money was tight around my house {as it usually is with young families}. Every Sunday, my mom would make baked potatoes and we'd pick up Whoppers from Burger King, back when they were $.99 each. We had that every Sunday after church for years, and with the exception of a terrible case of food poisoning from a Whopper about 5 years ago, it remains one of my favorite meals.

I hope you enjoy these and make some of your own baked potato memories!


Ingredients:
  • Potatoes
  • Butter
  • Salt and pepper
  • Tinfoil
  • Minced garlic {optional}

Directions:


Rinse potatoes well and remove any large "eyes" with a knife. Rip off pieces of tinfoil that can wrap around each potato. Poke each potato with a fork several times.




Melt butter and spoon some onto each potato.




Add some minced garlic, salt and pepper to each potato.




Seal each potato in the tinfoil and put inside crock pot. Cook on low anywhere from 5-9 hours, depending on how many potatoes you're making. The more potatoes, the longer it takes to cook.




Once potato is soft to the touch, remove carefully from the crock pot, unwrap, cut and add toppings. Serve and enjoy!


Love and potato memories,

Cheesy Potato Soup


I'm starting to think I have a problem. This is the 5th potato soup recipe I've posted to this blog. Maybe it's because I believe in options. Maybe it's just that I'm obsessed.

A very wise woman (who had 7 children) once told me, "Rachael, when cooking, always include potatoes, pasta or bread-the three cheapest and most filling ingredients you can buy." I took that to heart, and by golly, she was right.

Since it's officially fall, and because it's starting to actually feel like it,

Ingredients:
  • lb. thick-sliced bacon, crumbled
  • 1/2 white onion, diced
  • 1/2 pack Ranch packet
  • 1 stick butter
  • 1 Tbsp. minced garlic
  • 2 Tbsp. all-purpose flour
  • 6 cups peeled and diced russet potatoes (2 lb.)
  • 1 Tbsp. ground mustard
  • 3 cups chicken broth
  • 1 Tbsp. Worcestershire sauce
  • 5 cups shredded sharp Cheddar
  • 2 1/2 cups milk
  • Salt and black pepper to taste
Directions:
  • Place potatoes, onion, garlic and chicken broth in the crock pot on low for 8 hours
  • After the 8 hours is up, transfer the entire potato/broth mixture into a large bowl or dutch oven.
  • Mash potatoes, leaving a few chunks.
  • Add the rest of the ingredients, keeping heat on low.
  • Once everything is mixed together, move heat up to medium, stirring continually until heated thoroughly.

Serve with fresh bread. And a Diet Coke. Always serve everything with a Diet Coke.


Love and potaters,
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BBQ Chicken Baked Potatoes


First off, please, please forgive me for the sin that is these photos. I am not proud of them.

This dish was spontaneous. It reminds me a bit of the movie "Serendipity." Great movie. A real tear jerker. And the beauty of the story is that their romantic future was all left up to chance. There was no effort required; it just happened.

And the result was a beautiful love story.

My beautiful love story with these BBQ chicken baked potatoes goes as follows: I made too much BBQ chicken in the crock pot and didn't buy enough buns. I made baked potatoes and had a few left over. I also had some cheese, as any good love story does. I also had a husband asking me the most dreaded question of the evening: "What am I having for lunch tomorrow?"

Seriously? I just finished planning what you were eating for dinner today. But you've gotta' roll with it.

It's so simple:

Ingredients:
  • 2 frozen boneless skinless chicken breasts
  • 1/2 cup barbecue sauce
  • 1 teaspoon brown sugar
  • 1/2 teaspoon garlic salt
  • Shredded cheddar cheese (about 1/3 cup)
  • Potatoes
  • Olive oil
  • Tin foil
  • 2 crock pots
For the chicken:
  • Throw the chicken, barbecue sauce, brown sugar and garlic salt in the crock pot. Let it sit on low for 6-8 hours.
  • Shred thoroughly and let it sit in its juices in the crock pot for another 10 minutes. This really does make a difference.
For the potatoes:
  • Poke potatoes with a fork several times each.
  • Lightly brush with olive oil
  • Wrap in tin foil
  • Place in crock pot on low for 6-8 hours
    • You can also microwave these (sans tin foil) if you're in a rush or don't have 2 crock pots.
To assemble:
  • Cut baked potato in half and top with butter (optional) and shredded cheese.
  • Top with shredded barbecue chicken.
  • Add salt and pepper
That's it! This took a total of 10 minutes to assemble (not counting crock pot cook time). They say you never forget your first love...

Love and serendipity,


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