Texas Potatoes Recipes

TEXAS POTATOES

Steps:

• Grease a 9 x 13 baking pan.
• Mix first 7 ingredients in a large bowl and pour into baking pan.
• Mix crushed corn flakes with melted butter and top potato mix.
• Bake at 350 for 1 hour.

TEXAS POTATOES

Steps:

• Mix all ingredients together while potatoes are slightly frozen. Pour into 9x13 pan. Melt 2 TBSP of butter and mix /4 cup cornflakes (crushed). Put on top of potatoes.
• Bake at 350 degrees for 45-50 minutes.

TEXAS POTATOES

Steps:

• Preheat oven to 375F degrees.
• on stove in pan mix sour cream, margarine, and cream of chicken until it becomes a bit runny.
• Pour hashbrowns into a 9 by 13 inch pan and add liquid mixture on top, mix up so all potatoes are saturated.
• Bake at 375 for 40 minutes.
• Take out of oven and top with 2 cups of cheddar cheese, return to oven for 5 minutes or until cheese is melted.
• This is a family favorite.
• Yum!

TEXAS POTATO WEDGES

Steps:

• Slice unpeeled potatoes into wedges (12-14 per potato). In a small bowl, beat egg and milk. In another bowl, combine flour and seasonings. Dip potato wedges into milk mixture; dust with flour mixture. Place in a single layer on an ungreased baking sheet. Drizzle with oil. Bake at 450° for 20-25 minutes or until golden brown and tender.

TEXAS ROADHOUSE POTATO

Steps:

• Lay out 2 pieces of foil onto a flat surface. The foil should be enough to cover each potato.
• Wash potato skins thouroughly and dry them, dip in rendered bacon fat, place the potatoes onto each piece of foil and cover in sea salt. Wrap and bake in a 425 degree oven for about 45 minutes to 1 hour.
• Make it a loaded potato and top it with sour cream, cheddar cheese, chives, bacon (crumbled), and Mrs. Dash original seasoning for a really great baked potato, or eat it as is. Either way, it's delicious!

TEXAS BAKED BAKED POTATOES

Steps:

• Bake the potatoes in an oven at 350 degrees for an hour to an hour and a half until they are done.
• While that is baking mix the sour cream, cream cheese, bacon bits, and butter in a bowl until well combined and set aside.
• Cut them in fourths and scoop out most but not all of the filling in each one.
• Mix about half of the filling from the potatoes with the sour cream mix.
• Take the fourths of potatoes and refill them with the new mixture.
• If you want to put up over night this is where you would do it otherwise they will not hold up as well.
• Drizzle with the olive oil and bake again at 350°F for 15-20 minutes or until lightly golden. Serve warm.
• Once again, as this is important, if you desire once they are done you can cut each one in half again, do not do this before you fill and bake again, it's too hard because they are too small to work with.