Two Toned Shredded Potatoes Recipe 445 Recipes

CHEESY SHREDDED POTATO CASSEROLE

Steps:

• Heat oven to 350°. Spray a 9x13 baking dish with cooking spray.
• In a large mixing bowl combine the shredded potatoes and 1 cup of cheese. Stir until combined.
• In a small bowl combine the green onion, sour cream, salt, pepper, garlic powder, onion powder, and melted butter. Mix together. Pour over the bowl of shredded potatoes and mix together until well combined.
• In a small bowl, combine the remaining 1 cup shredded cheese and the crushed cornflakes.
• Spread the potato mixture into the baking dish. Top with the corn flake mixture.
• Bake for 30 minutes. Serve immediately.

TWO AND TWO POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Place the potatoes on a baking sheet and rub with the olive oil. Bake until soft enough to yield to gentle pressure, about 1 hour. Let cool for 10 minutes.
• Heat the milk and butter in a small pot over low heat. Slice the potatoes in half lengthwise and scoop out the flesh into a bowl, leaving just a little bit behind to give the skins some structure. Place the scooped-out potato skins back on the baking sheet and set aside.
• Mash the potatoes with a masher until there are no large clumps. Add the heated milk and butter as well as the Gruyere, sour cream, half of the chives, and salt and pepper to taste. Mix with a wooden spoon until well blended and smooth. Scoop the mashed potatoes back into the potato skins and top each with some of the Cheddar.
• Return the potatoes to the oven; bake for 20 minutes. Transfer to a serving platter, garnish with the remaining chives, and serve.

TWO-TONE BAKED POTATOES

Steps:

• Preheat oven to 400°. Scrub russet and sweet potatoes; pierce several times with a fork. Place in foil-lined 15x10x1-in. pans; bake until tender, 60-70 minutes. Reduce oven setting to 350°., When cool enough to handle, cut a third off the top of each russet potato (discard top or save for another use). Scoop out pulp, leaving 1/2-in.-thick shells. In a bowl, mash pulp, adding 1/3 cup sour cream, milk, cheese, 2 tablespoons chives and 3/4 teaspoon salt. , Cut a thin slice off the top of each sweet potato; discard slice. Scoop out pulp, leaving 1/2-in. thick shells. Mash pulp with remaining sour cream, chives and salt., Spoon russet potato mixture into half of each russet and sweet potato skin. Spoon sweet potato mixture into other half. Return to pans. Bake until heated through, 15-20 minutes.

TWO-TONE BAKED POTATOES

Steps:

• Pierce russet and sweet potatoes with a fork.
• Bake at 400°F for 60-70 minutes or until tender.
• Set sweet potatoes aside.
• Cut 1/3 off top of russet potatoes, leaving skins intact.
• Place pulp in bowl, mash with butter until smooth.
• Add 1/3 cup sour cream. milk, cheese, 2 Tbsp chives, and 3/4 tsp salt and mash until creamy.
• Cut off top of each sweet potato; scoop out pulp, leaving skins intact.
• Mash pulp with remaining sour cream, chives, and salt.
• Stuff mixture into 1/2 of each potato skin.
• Spoon russet potato filling into other half.
• Place on baking sheet.
• Bake at 350F for 15-20 minutes, or until heated through.

CLASSIC HASH BROWNS

Steps:

• Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
• Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.
• Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes.

SMASHED POTATOES

Steps:

• Place potatoes in a saucepan, fill with water to cover the potatoes, and bring to a boil. Reduce heat to a simmer, and cook the potatoes until tender but not mushy, about 20 minutes. Drain and allow potatoes to cool.
• While potatoes are cooking, combine olive oil, butter, balsamic vinegar, garlic, rosemary, sage, thyme, savory, sea salt and pepper in a bowl. Stir with a fork to combine well.
• Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Place the potatoes in a single layer on the prepared baking sheet, and lightly press down on the potatoes to partially crush them. Spoon the oil-herb mixture over each potato.
• Bake in the preheated oven until the edges of the potatoes are beginning to crisp, about 25 minutes. Cool for about 5 minutes before serving.

MASHED POTATOES FOR TWO

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a bowl.
• Heat olive oil in a pan over medium heat. Add garlic and cook until light brown and fragrant, 1 to 2 minutes. Remove from the heat and add to potatoes.
• Add cream, butter, thyme, rosemary, salt, and pepper to potatoes; beat with an electric mixer until fluffy.

TWO-TONED SHREDDED POTATOES RECIPE - (4.4/5)

Steps:

• Preheat oven to 375 degree F. Coat a 9" x 13" baking dish with cooking spray; set aside. Place potatoes in a large bowl and sprinkle with salt. Add enough ice water to just cover potatoes and let stand 10 minutes. Meanwhile, in a medium saucepan, combine sugar, corn syrup, and water; bring to a boil over medium-high heat, stirring constantly. Remove from heat and stir in butter and apple juice until butter is melted. Drain potatoes well and place in baking dish. Pour sugar mixture over potatoes and bake 55 to 60 minutes, or until potatoes are tender, stirring halfway through baking.