3 Recipes For Potatoes

My Mother gave me a few old recipes. Some of which I have enjoyed my whole life.

Below are 3 potato recipes you can enjoy.

Scallop Potatoes

Scallop Potatoes
  • 2 lbs russet potatoes washed
  • 3 tablespoons butter
  • ¼ cup white onions diced
  • 1 teaspoon garlic minced
  • 3 tablespoons flour
  • ½ cup chicken broth warm
  • 1 cup half n half warm
  • 1 cup heavy whipping cream warm
  • cups cheese shredded & divided ( I used a mix of 1 cup sharp cheddar, 1 cup Colby jack, and ½ cup smoked gouda)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon smoked paprika
  • ¾ teaspoon parsley
  • teaspoon dry mustard optional
  • Fresh chives & smoked paprika garnish
  1. Preheat oven to 325 F. Generously grease a 2 qt baking dish. Set aside.
  2. Peel potatoes.
  3. Slice them ⅛ inch thick with a mandolin and place the slices in cold water to prevent them from browning while you're working.
  4. Bring a large pot of salted water to a boil.
  5. Place potato slices in water and boil JUST until potatoes are flimsy, yet still very firm (about 2-3 minutes)
  6. Drain potatoes on a kitchen towel and set aside.
  7. Over medium heat, in a large deep skillet, melt the butter.
  8. Add the onions and cook until tender.
  9. Add garlic and cook until fragrant.
  10. Whisk in flour and cook until golden. (about 2 minutes)
  11. Slowly whisk in chicken broth and stir until smooth and creamy.
  12. Slowly whisk in half n half and stir until smooth.
  13. Slowly whisk in heavy whipping cream and stir until smooth.
  14. Continue stirring the mixture and it will begin to thicken. Do not let it boil.
  15. Turn off heat.
  16. Stir in 1 cup of cheese.
  17. Add the salt, black pepper, smoked paprika, dry mustard, and parsley. Taste and adjust the seasonings to your liking.
  18. Gently add the potatoes to the pan and toss so that all of the potatoes are covered in sauce.
  19. Place half of the potatoes into a layer in prepared dish.
  20. Top with half of the remaining cheese.
  21. Top with the remaining potatoes and sprinkle on the rest of the cheese.
  22. Cover tightly with foil paper.
  23. Bake on middle rack for 30-40 minutes.
  24. Remove foil and bake for another 30-40 minutes or until potatoes are tender and cheese is golden.
  25. Remove from oven and let sit for 15 minutes. (I soak up any extra oil on top with a paper towel)
  26. Garnish the top with smoked paprika and fresh chives.
  27. Serve hot!

Creamy Cheese Mashed Potatoes

Creamy Cheese Mashed Potatoes
  • 4 large russet potatoes washed and scrubbed
  • cup chicken broth may need more
  • 4 tablespoons butter plus more (room temperature)
  • 4 oz cream cheese room temperature
  • ½ cup half n half plus more (room temperature)
  1. Peel potatoes.
  2. Slice each potato lengthwise in even slices
  3. Place into a large pot and cover with chicken broth.
  4. Bring to a light boil and then immediately reduce heat to a simmer.
  5. Cook potatoes until super tender, about 20-30 minutes.
  6. Drain potatoes in collider and return to hot pot.
  7. Turn heat to medium and let potatoes steam for a minute to dry up some of the leftover liquid in the potatoes. (Be careful not to burn the potatoes) Reduce heat if needed.
  8. Mash each potato once or twice just enough to break it up.
  9. Sprinkle in the butter and cream cheese and let it melt.
  10. Use a rubber spatula to gently toss the potatoes and incorporate the butter and cream cheese.
  11. Add half n half.
  12. Now gently stir the potatoes with a whisk until desired texture is reached. (Don't over due it)
  13. Add more half n half to thin out the potatoes to reach desired consistency if needed.
  14. Add more pieces of butter and let them melt without stirring.
  15. Serve potatoes piping hot!

Outback Steakhouse Type Baked Potato

You can make a baked potato like the Outback Steakhouse. It is not a mystery on how to get the lovely salt crust on the outside of your baked potato any longer.

All you need is baked potatoes, vegetable oil, and some kosher salt.

I’ll show you how to make this restaurant favorite at home….

Stephanie Manley with copykat.com. I’m going to show you how you can make a baked potato that’s just like the Outback Steakhouse, with that wonderful salty crust on the outside, so let’s get started and solve this mystery. We’re going to start out with baked potatoes, now use as many as you like. Now I’m using some that are roughly the size of my hand. I’m guessing that’s about a half pound. You’re going to need some kosher salt, which you can buy at your regular grocery store. If you haven’t tried it, it’s a great ingredient to use for salt, lots of flavor.

We’re going to use a vegetable oil. It doesn’t matter. You can use vegetable oil, sunflower, safflower, corn oil. I would stay away from olive oil and peanut oil, simply because I think that can add a little extra flavor that I’m not quite looking for here.

Now you don’t need to pierce your baked potato with a fork or a knife or anything. You’re just going to clip a paper towel into a small container and just rub the whole potato down with oil. We’re doing this so the salt crust will stick on it, and this does another thing, as well. It keeps the potato nice and light and fluffy in the inside because we’re

not losing any of the potato’s natural water, so it works out well. So by now you’ve preheated your oven to about 350 degrees. lt’s heating away and it’s getting ready for us.

The next thing we’re going to do is we’re just sprinkle on some salt. Now we’re not going to wrap these in foil because this could knock off a little bit of the salt, so that’s it. We’re just going to sprinkle it with salt. Then we’re going to pop it into our 350-degree oven.

I’m going to bake these until they’re done, and for me that takes about an hour, so probably close to an hour for you as well. Go head, put these in the oven, and then take them back out. Let them cool for a little bit, but you can see the salty crust has remained.

These are wonderful, light, and fluffy on the inside, so I want to show you what this looks like a little bit closer. How fabulous is that? That’s perfect. I love the underside because it browns just a little bit. It gets a little big crispy on the bottom. I don’t think there’s anything much better than that. So here we go, here’s our baked potato. I’m going to go ahead and cut this open. You can see again, the salt stays right on the top, to make it so delicious. Now I’m going to ahead and prepare this baked potato. Now, of course, it’s still screaming hot, so use a towel.

Use something other than your fingers at this point, because burning yourself before dinner is never fun.

What comes next? Well, of course, we’re going to top our baked potato with our favorite ingredients of our choice. I’m a butter and sour cream, kind of girl, but as you can see these are easy to do.

You just need a baked potato, a little bit of vegetable oil. Again, your choice is fine, and some kosher salt. That’s like the potato, the non-negotiable ingredient, and we’re going to bake these. They take about an hour in a 350-degree oven, and that’s it. How wonderful is that? So here we go, we’re topping our baked potato with a little bit of butter, sour cream, and chives, and that’s how you can make a baked potato, just like they do at the Outback Steakhouse.

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