Super Spuds Recipes

SUPER SPUDS

Steps:

• Bake 6 potatoes. Cut in half. Scoop shells. Mash with mayonnaise, brown mustard, garlic, salt, pepper. Fold in hot dogs that have been cooked and sliced. Return to shells. Bake 20 minutes in 350* oven.

CRISPY GOLDEN SPUDS

Steps:

• Put the potatoes in a large pan, cover with cold water and add the bouillon powder or stock cubes, turmeric and bay leaves. Cover with a lid, bring to a boil and simmer for 10 mins until the potatoes start to soften on the outside but remain whole.
• Drain the potatoes well and give them a shake in the colander to rough up the edges, then leave to steam-dry in the colander for 5 mins. Meanwhile, pour the oil and duck or goose fat, if using, into your largest baking tray (the spuds will need plenty of space to really crisp up) and put in the oven underneath the turkey to heat for a few mins. Once the potatoes are dry, sprinkle with the flour and plenty of seasoning, then toss to coat. Can be frozen for up to 3 months - to cook from frozen, add an extra 20 mins to the cooking time.
• Remove the hot tray from the oven. Carefully tip in the potatoes and coat in the hot fat. Cook for 30 mins at 200C/180C fan/gas 6, on the lower shelf of the oven underneath the joint of meat, if making. When you take the joint or main meal out, turn the oven up to 220C/200C fan/gas 7. Turn the potatoes over in the tray and continue cooking for 45 mins-1 hr longer on the top shelf, until golden and crispy.

SPECIAL SPUDS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place the potatoes, minced onion, parsley, garlic powder, seasoned salt, pepper, and olive oil in a large bowl; toss together until potatoes are evenly coated. Spread potatoes in an even layer on a baking sheet lined with aluminum foil.
• Bake for 20 minutes in the preheated oven; flip the potatoes and continue to bake until tender, 20 to 25 minutes.

SPEEDY SPUDS

Steps:

• Scrub the potatoes with the vegetable brush. Poke each potato several times with the fork (this lets the steam escape and makes it easier to split the potato open later). Put potatoes about 1 inch apart in a circle on the plate. Microwave on High for 8 to 10 minutes or until potatoes are tender. Use the pot holders to take plate out of microwave.
• Peel the outside layer of skin from the green onions. Slice onions on the cutting board, using the knife (you need about 1/2 cup).
• Spray the skillet with the cooking spray. Put the green onions and ham (or bacon bits or pepperoni) in skillet. Cook over medium-high heat for about 3 minutes, stirring all the time with the wooden spoon, until ham is hot. Take skillet off hot burner.
• Cut baked potatoes lengthwise in half, using knife. (If the potatoes are too hot, hold them with a pot holder). Fluff insides of potato with fork. Put 1 tablespoon of the sour cream on each potato half, using the rubber spatula to get it out of the measuring spoon. Spread sour cream a little with rubber spatula. Top each potato half evenly with some ham mixture and cheese.

SUPER SPUD

Steps:

• Cut potatoes in half.
• Scoop out shells, mash potatoes.
• Combine mashed potatoes with next four ingredients.
• Fold in frankfurters.
• Return to shells mounding high.
• Bake 20 minutes at 350.
• Makes a nice light lunch when served with a salad.
• These may be prepared ahead, refrigerated and baked later.

BREAKFAST SPUDS

Steps:

• Bake potato puffs according to package directions. In a large bowl, whisk eggs, milk, salt and pepper. Stir in ham., In a large nonstick skillet, heat butter over medium heat. Add egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Serve with potato puffs; sprinkle with cheese and green onions.