Potato Crap Oamc Recipes

CRISPY, CHEESY POTATOES (OAMC)

Steps:

• ASSEMBLY DIRECTIONS:.
• Thaw the potatoes just slightly and break them apart well.
• Mix the onion, sour cream, cream of chicken soup and cheddar cheese.
• Stir in half of the potatoes and mix well.
• Stir in remaining potatoes.
• In another bowl or pan, melt the butter.
• Stir the cornflakes into the melted butter.
• FREEZING AND COOKING:.
• Place the potatoe mixture in freezer bags.
• Label and freeze.
• Place corn flake/butter mixture into a small freezer bag or container.
• Attach to the potato mixture.
• TO SERVE:.
• Thaw potatoes and crumb topping.
• Put into a sprayed or greased 9x13 pan and top with the crumb mixture.
• Bake at 350 degrees for 1 hour.

POTATO CRAP OAMC?

Steps:

• Casserole:.
• Preheat Oven To 350.
• Put all casserole ingredients in LARGE mixing bowl. (I use my Kitchen Aid mixer for this one because I don't wait for my hash browns to thaw so it's really hard to mix without it lol) I also suggest if you have a shield for your kitchen aid bowl that you use it, if not place your hands around the top sides of the bowl because it will get messy until it starts getting mixed up a bit. Mix well.
• Put in 13X9 baking dish. Set aside.
• Topping:.
• Crumble up enough potato chips into melted butter to cover entire top of casserole.
• Spread chip mixture on top of casserole evenly.
• Bake in preheated 350 degree oven for 1 hour.

CROCK POT POTATO, BROCCOLI AND CHEESE BAKE OAMC

Steps:

• Put everything in crock pot. Cook on high 2-3 hours or until cooked through.
• I like to add a handful of cheese right before serving.
• Can be frozen after cooking.

MEAT & POTATO BURRITO OAMC

Steps:

• Cook tator tots according to package.
• fry hamburger, drain, and add taco seasoning, cheese onion and green chilies.
• Heat tortillas in microwave for easier rolling. cover half of tortilla with a layer of meat top with tator tots and roll up. Place on plate and top with salsa and sour cream and any other south of the border topping you can think of.
• Enjoy.
• TO FREEZE: place rolled up burritos in to a freezer bag and freeze. I actually place 3 to 4 burritos in regular storage bags and them place into a zippered freezer bag. I can get about 9 to 12 burritos per freezer bag. I can take out on storage bag for supper and keep the rest in the freezer.

MAKE AHEAD MASHED POTATOES (OAMC)

Steps:

• ASSEMBLY DIRECTIONS:.
• Peel and quarter potatoes.
• Place the potatoes in a saucepan and cover completely with water.
• Bring to a boil, then gently cook until tender.
• Drain well.
• In a large bowl, combine potatoes, cream cheese, egg, garlic powder and salt.
• Mash well by hand or with and electric mixer.
• Spoon potatoes into spray-treated or greased 3 quart casserole or 9x13 pan.
• Drizzle or brush melted butter over potatoes.
• Sprinkle with paprika for color if desired.
• FREEZING AND COOKING:.
• Label and freeze in freezer bags.
• TO SERVE:.
• Thaw completely.
• Bake at 375 degrees for 30-40 minutes until the top is golden.

KITTENCAL'S STUFFED POTATOES (OAMC, FREEZER METHOD)

Steps:

• Prick a couple of holes in each potato with a fork.
• Bake potatoes in a 350 degree oven until soft (if your potatoes are extra big this might take about 1 hour and 15 minutes or more).
• Let cool for about 20-30 minutes then slice about 1/2-inch off the top off each potato.
• Carefully scoop out the pulp with a spoon leaving about 1/4-in potato inside the shell.
• Place the pulp into a large bowl.
• In a saucepan heat the whipping cream with butter over low heat until the butter has melted; cool for about 15 minutes, then pour over the potato pulp.
• Add 1 large egg, 1 yolk, 1/2 cup Parmesan cheese (or more if desired) 1 cup grated cheddar cheese and finely chopped green onions.
• Using a hand mixer beat on high speed until smooth.
• Add in seasoned salt and black pepper to taste.
• Place on a baking sheet, then fill each shell with potato mixture.
• Sprinkle the tops with a small amount parmesan cheese.
• Bake in a 350 degree F oven for about 25 minutes or until the potato filling is set.
• Cool completely then freeze.
• TO SERVE; a day ahead remove from freezer and thaw the potatoes in the refrigerator overnight.
• Heat in a 300 degree oven until hot.
• Remove from oven then sprinkle with grated cheddar cheese, then return to oven for 5 minutes until the cheese has melted.
• The potatoes can also be heated in the microwave on HIGH until hot.

TWICE BAKED POTATOES WITH SEAFOOD TOPPING

Steps:

• POTATOES: Wash potatoes thoroughly, poke with a fork (I use a kebab skewer) and microwave until completely cooked and soft to the touch.
• While they are still warm, cut them in half lengthwise then carefully scoop out centres leaving a shell of the skin about 1/4 inch thick.
• Place the scooped out centres into a separate bowl and mash potato together with sour cream, buttermilk and salt and pepper.
• Stuff the potato shells with the mashed potato and place in a sprayed 8 inch square casserole dish. Set aside. Prepare the topping.
• TOPPING: In a saucepan on low heat combine and stir with a wire whisk: flour, cream cheese, milk, garlic, salt, nutmeg, pepper and heat gently until cream cheese is no longer lumpy.
• Stir in mayonnaise, lemon juice, parmesan cheese and green onion.
• Remove from heat and fold in crab meat and shrimp gently with a rubber spatula.
• Cover and allow to cool to room temperature.
• Spoon the topping mixture over the stuffed potatoes and sprinkle with cheddar cheese and extra Parmesan cheese.
• At this point you can cover the dish with plastic wrap and store in the fridge overnight if you want to prepare them ahead.
• Pre-heat oven to 350 degrees F.
• Bake 20 to 30 minutes until heated through and topping is lightly browned.