Twice-Baked Potatoes

Thanks to Carrie for the inspiration that encouraged me to make my own version.

potatoes
olive oil
shredded cheddar cheese
thinly sliced green onions
butter

Scrub potatoes and prick with a fork. Rub a small amount of olive oil into the skins and place potatoes on a baking sheet. Bake at 400 °F for 45 minutes, then turn each potato over. Bake until done (soft when squeezed), probably about 20 minutes more. Remove from oven.

When cool enough to handle, slice potatoes in half lengthwise using a sharp knife. Cut around the edge of the potato, leaving a border and without cutting through the bottom skin. Use a spoon to scoop out the potato, leaving a border along the bottom. Place potato skin shells back on the baking sheet. Mix potato with cheese, butter, and onions using a fork. When well combined, spoon potato mixture back into shells and return to oven for 10-15 minutes or until heated through.


**Mix-ins are variable (and probably limitless) - it's all about adding toppings to taste. Using a fork to mix the potatoes keeps the baked potato texture, while a spoon tends to mash the potatoes more. For mashed potato filling, use a potato masher or electric mixer.

Scalloped Potatoes

Sources? Just google 'scalloped potatoes' ... I read a bunch of recipes online and then came up with this one.

8 cups extra-thinly sliced potatoes
1/4 c onion
5 tbsp butter
2 c milk
1/2 c flour
dash nutmeg
salt and pepper
1 c grated cheese

Chop onion and sauté in butter until onion is softened and translucent. Whisk flour into milk and add to onion and butter. Reduce heat to simmer. Whisk in spices and cook until thickened. Add cheese and cook until melted, stirring often. Turn off heat, add potatoes, and toss until potatoes are coated with sauce. Pour mixture into a greased 9x13 pan, pushing top layer of potatoes down into sauce. Bake at 370 °F for 30-40 minutes, until browned on top.

Shepherd's Pie

Mom Carlile makes this receipe. I've seen others that use tomato sauce or tomato soup and they just don't appeal to me like the cream of mushroom soup does.

.5 lb ground beef
1 can green beans (not French cut)
1 can mushrooms
onion to taste
1 small can cream of mushroom soup
2 cups mashed potatoes (instant or real)
shredded cheddar cheese

Brown ground beef with onion. Place in an 8x8 pan. Mix in cream of mushroom soup. Layer green beans and mushrooms on top. Cover with potatoes, and top potatoes with cheese. Bake at 350 °F for 20 minutes or until soup is bubbling.

Serves 3-4.

Clam Chowder

This is a recipe that Mom Loertscher randomly found somewhere - and it has become a Loertscher staple. It's a big return for not a lot of effort.

2 c chopped potatoes
1 c minced celery
2 cans clams
¾ c butter
¾ c flour
4 c milk
½ tsp sugar
salt and pepper

Place vegetables and juice from clams in a large soup pot. Add enough water to cover, bring to a boil, and simmer until potatoes are tender (10-15 minutes). Stir flour into milk. Add butter to vegetables and stir until melted. Stir in milk mixture. Add seasonings and cook until thickened (about 5 minutes).

Serves 6.

Spicy Potatoes

From The Four Ingredient Cookbook by Linda Coffee and Emily Cale

4 large potatoes, cut into small chunks
1 package onion soup mix
1/4 c olive oil
pepper to taste

Whisk together soup mix, oil, and pepper. Toss with potatoes to coat. Place into a 9x13 pan and bake at 375 °F for 45 minutes.

Serves 4 (with leftovers)