Loaded Baked Potato Soup

Serves: 6

1 lb. bacon, roughly chopped
1 medium onion, diced
1 carrot, peeled and diced
3/4 c. celery, diced
4 large potatoes, peeled and diced
4 medium red potatoes, diced
1/4 c. flour
2 c. chicken broth
Generous salt & pepper, to taste
4 c. whipping cream *(See tips if you have dairy allergies)
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar cheese

In a large stockpot over medium heat, fry bacon until crisp. Remove bacon and drain on paper towels, reserving half for garnish. Drain grease leaving just enough in the pot to cover the bottom. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5-7 minutes. Add chicken broth and half of the bacon. Season with salt and pepper. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes. Adjust thickness by adding water or stock. Soup should have a creamy consistency. Season to taste, and garnish with toppings.


Tips: So I too have become a Pinterest fanatic and my "Recipes to Try" board is my largest board by far. I found this soup there and just had to put it into our family's menu right away. It did not disappoint. I actually used non-dairy creamer instead of whipping cream because I have dairy allergies in my family and it still came out great. Do be sure you have your favorite garnishes available when you serve this soup because it really brings it all together.

Recipe from Disney via Pinterest

Hashbrown Bake

Serves: 8-10

1 bag (2 lbs.) frozen, shredded hash browns
1 can cream of chicken soup
2 c. grated cheddar cheese
2 c. sour cream
1/4 c. butter, melted
1 tsp. salt
1/4 tsp. pepper
2 T. minced onion

Topping:
1/4 c. butter, melted
3/4 c. cracker crumbs, crushed

Mix all ingredients, except topping, in a large bowl. Place in a greased 9 x 13 baking dish. In a small bowl, combine cracker crumbs and melted butter. Sprinkle over potatoes. Bake at 350 degrees for 45-50 minutes or until bubbly. Serve hot.

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Tips: It takes a little bit of arm strength to mix all these ingredients together so make sure to use a large bowl. I mixed this up the night before, put it in the 9 x 13 dish, stuck it in the fridge overnight and baked it in the morning. Came out great! So if you're making this as part of breakfast there's no need to have to get up early to put it together. Just make sure you take your dish (especially if it's glass) out of the refrigerator at least 30 minutes before you plan to put it in the oven. Also, any kind of cracker can be used but the best is a light, buttery cracker such as Ritz or Town House.

Recipe by Stacy having adapted it from several recipes in my MOPS compilation cookbook

Meat Pies

Makes: 2 pies, Serves: 4-6

2 boxes (15 oz.) refrigerated pie crusts
5 medium potatoes, peeled and sliced
1/2 tsp. salt
2 lbs. ground beef
1 medium onion, diced
1 1/4 tsp. seasoned salt
1 1/2 tsp. poultry seasoning

Remove pie crusts from refrigerator and allow to come to room temperature. Meanwhile, boil potatoes with a pinch of salt for 20-25 minutes or until tender. In a large skillet, brown the beef and onion over medium heat; drain. Drain potatoes and mash with a potato masher. Stir potatoes, seasoned salt and poultry seasoning into meat mixture. Set aside to cool. Line two pie plates with one pie crust each and fill evenly with meat mixture. Cover with top crusts and trim and seal edges. Cut slits in the top to vent.

To cook immediately, bake at 400 degrees for 40-45 minutes or until golden brown. Cover edges of crust with foil to keep from burning. To freeze, wrap the pis in plastic wrap then heavy-duty foil. Label and freeze for up to 3 months. Thaw in the refrigerator for 24 hours before cooking then following baking directions above.

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Tips: It was great to make one meal for dinner and know I was making another night's dinner at the same time. If you are going to cook one pie right away you do not need to let the meat for that pie cool. The meat only needs to cool so that your freezer doesn't have to work so hard. I think the next time I make this I might add a can of cut green beans into the mix. It would add an extra vegetable as well as some extra moisture. The pie that I froze baked up just as well as the one I made fresh.

Recipe adapted from Make Ahead Meals for Busy Moms

Pork Potato Casserole

Serves: 4-6

4-6 pork chops
4-5 potatoes, peeled & cut in 1/2-inch slices
1 can cheddar cheese soup
1/2 soup can milk

Place two layers of potatoes on the bottom of a greased casserole dish. Place pork chops on top. Combine soup and milk. Pour over pork chops. Bake, covered, at 350 degrees for 1 hour. Uncover, increase temperature to 375 degrees and bake for an additional 30 minutes.

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Tips: Cheesy potatoes with pork chops - simple, comfort meal in my book. This is perfect with a can of green beans or a fresh green salad.

Recipe from The Four Ingredient Cookbook

Grilled Potato "Chips"

Serves: 4-5

4-5 medium potatoes, peeled
Canola oil
Seasoned salt
Pepper

Place whole potatoes in a pot of boiling water. Cook until just tender, about 15 minutes. Remove from pot and slice lengthwise into 1/4-inch slices. Spread out potatoes slices on plate or baking sheet. Brush with oil and season with pepper and seasoned salt. Turn potatoes and oil, salt & pepper the opposite side. Grill on barbecue over medium heat until golden brown on each side. Serve warm.

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Tips: This was a great way to make a potato side dish to go with our steak that required a lot less clean-up than baked potatoes. Since you prep them before dinner, you can have the pot and cutting board cleaned up before dinner is ready. Plus if your husband happens to be the one that does the grilling, there's less work for mom. Yeah! The potatoes will not be fully cooked when you slice them but they were perfectly soft when finished on the barbecue. I also shared this recipe at Crazy Daisy's Tuesday Tastes, Our Homeschool Home's On the Grill & Trendy Treehouse's Creative Share.

Recipe adapted from Parade Magazine (May 23, 2010)

Garlic Mashed Potatoes

Serves: 4

6 large potatoes, peeled and quartered
2 garlic cloves, minced
1 to 1 1/2 c. milk
2 T. butter
Salt and pepper

In a large saucepan, boil the potatoes for 10-15 minutes or until softened. Drain water and pour potatoes in serving bowl (or return to pot if you prefer). Add 1 cup of milk, butter, garlic, salt and pepper. Mash with a potato masher. Add additional milk if you prefer creamier potatoes.


Tips: Delicious twist on traditional mashed potatoes and just as easy to put together. If you have dairy allergies (like my son) or just don't do dairy, I made these with soy milk for the whole family and they tasted great. No one even knew the difference. Pair these with Garlic Pork Chops and you'll have a whole meal for under $5.

Recipe from The $5 Dinner Mom Cookbook

Potato Topped Meatloaf

Serves: 4-5

1 can (14 oz.) brown gravy, divided
1 1/2 lbs. ground beef
1 c. bread crumbs
1/4 c. onion, finely chopped
1 egg, slightly beaten
1/2 t. salt
1/8 t. pepper
2 1/2 c. hot mashed potatoes (3-4 medium potatoes)
1 T. butter, melted
Paprika

Combine beef, bread crumbs, onion, egg, salt, pepper and 1/4 cup of gravy; mix well. Pat into a greased 9 x 5 loaf pan. Bake at 350 degrees for 1 hour. Remove from oven and carefully drain fat. Spread potatoes over top and sides of meatloaf. Drizzle with melted butter; garnish with paprika. Return to oven; bake additional 20 minutes. Let stand 5 minutes. Heat remaining gravy and serve with meatloaf slices.

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Tips: I am very particular about my meatloaf. My mom's and mother-in-law's meatloaf recipes are usually the only two that I consider good enough to grace our table. But this one caught my attention with the potatoes on top and I though I would give it a chance. I will admit that it was a worthy opponent. Any jar or can of brown gravy will work since only a 1/4 cup needs to be measured. I always use my KitchenAid Stand Mixer when I mix meat otherwise it kills your arm. I also shared this recipe at Simply Sweet Home's Friday Favorites.

Recipe from Favorite Brand Name Best-Loved Recipes of All Time

Lentil-Mashed Potato Bake

Serves: 6

1/2 c. lentils
6 large potatoes
2 T. butter
1/4 c. milk
1/2 c. sour cream
1/2 c. scallions, chopped
2 garlic cloves
1/4 t. salt
1/8 t. pepper
2 c. Cheddar cheese, shredded

In a small saucepan, bring 2 cups of water to a boil. Add the lentils. Return to a boil and cook the lentils 20-30 minutes or until tender. Drain excess water. Meanwhile, peel and quarter the potatoes. Boil in a large saucepan for 10-15 minutes, until tender, and drain. In a bowl, mash the boiled potatoes; add butter, milk, sour cream, scallions, garlic, salt and pepper. Stir to combine. Fold in cooked lentils. Spread into a lightly greased 13x9 baking dish. Top with cheese. Bake at 350 degrees for 15 -20 minutes

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Tips: I had never made anything with lentils before and was intrigued to give them a try after seeing this recipe. Lentils are high in fiber and low in fat so they are the perfect addition to a meatless meal. My lentils took quite a while to cook but that might have been because I cook at high altitude. I also used 1 cup of Cheddar cheese and 1 cup of Jack cheese to give this a little more flavor but I left it as one cheese in the ingredients to make it less difficult. I also shared this recipe at 8 Muddy Boots' From Scratch.

Recipe from The $5 Dinner Mom Cookbook

Chunky Potato Soup

Serves: 4-6

2 c. water
2 chicken bouillon cubes
3 c. potatoes, peeled & cubed
1/2 c. onion, chopped
1/2 c. celery, thinly sliced
3/4 t. salt
1/2 t. pepper
1/2 t. parsley
2 c. milk, divided
2 T. flour
1 c. sour cream
1-2 T. green onion, chopped

In a large saucepan, combine water, bouillon, potatoes, onion, celery, salt and pepper; bring to a boil over medium heat. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Add 1 3/4 cups of milk and parsley. Combine flour with remaining milk; stir to form a smooth paste. Add to soup, stirring constantly. Bring to a boil; cook and stir for 3 minutes or until thickened and bubbly. Add a small amount of hot liquid to sour cream; stir to mix. Gradually add to soup, stirring constantly; heat through but do not boil. Sprinkle with green onion.

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Tips: This was a very tasty potato soup despite the lack of any flashy or fancy ingredients. It does take a few extra bowls to put everything together but the prep really isn't that bad. Since I live at high altitude it always seems to take longer for soups and sauces to get thickened and bubbly so keep that in mind if you are in this situation too. Warm soup is always enjoyed with your choice of quick bread or from the bread machine. I also shared this recipe at Simply Sweet Home's Friday Favorites and Balancing Beauty & Bedlam's Tasty Tuesday.

Recipe from Taste of Home 30-Minute Cookbook

Shepherd's Pie

Serves: 4

1 lb. ground beef
1/4 c. onion, diced
1/4 t. salt
1/2 t. pepper, divided
4 medium potatoes, peeled and sliced
1/2 c. chive & onion cream cheese
1 T. butter
1 T. milk
1 can (14.5 oz.) creamed corn

In a large skillet, brown the ground beef and onion; drain. Season with salt and 1/4 teaspoon of pepper. Place the meat mixture in a greased 9-inch square baking dish. Meanwhile, boil the potatoes for 20-25 minutes or until soft. Drain and place in a large mixing bowl. Add the cream cheese, butter, milk and 1/4 teaspoon of pepper. Mix on medium speed until smooth. Pour the creamed corn evenly over the beef mixture. Spread the mashed potatoes evenly over the corn. Bake at 350 degrees for 20-25 minutes or until the corn is bubbly around the sides.


Tips: This shepherd's pie was delicious and I loved the extra flavor the potatoes had from the chive & onion cream cheese. I usually mash potatoes by hand but to save myself time I used my Kitchen Aid Stand Mixer. I did not "make-ahead" this meal so I wrote the directions accordingly. However, to use this as a make-ahead meal let the meat and potatoes cool, assemble the dish then cover with foil and refrigerate. When ready to bake, remove the dish from the refrigerator 30 minutes before baking. Uncover and bake for 35-40 minutes at the same temperature.

Recipe from Make Ahead Meals for Busy Moms 

Sweet Potato Bake

Serves: 6-8

2 lbs. sweet potatoes
1/4 c. butter
1/4 c. syrup
1/4 c. brown sugar
1/2 t. cinnamon

Peel potatoes and cut into large chunks. Place in a large pot, cover with water and cook, covered for 30 minutes. Drain potatoes and place in a 2-qt. baking dish. In a small saucepan, combine remaining ingredients. Cook and stir until mixture boils. Pour over potatoes. Bake at 350 degrees for 35 minutes. Slightly mash potatoes and stir to mix in sauce.

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Tips: This is a nice, simple way to make a sweet potato casserole to compliment your holiday meal. Since sweet potatoes are pretty large, usually two will make up the two pounds you need but you can always weigh them at the store just to check. If you prefer to use canned sweet potatoes just substitute 2-18 oz. cans and skip the stovetop step. Also if you have maple syrup use that instead of regular pancake syrup (I never have real maple syrup so my sweet potatoes just have to use the fake stuff.) I pair this with Baked Ham Glaze for the holidays. I also shared this recipe at Life as MOM's Ultimate Recipe Swap.

Recipe adapted from Taste of Home Mom's Best Meals

Ham 'n Egg Skillet

Serves: 3-4

3 medium potatoes, peeled and diced
1 T. butter
1/4 c. onion, chopped
1/4 c. green pepper, chopped
1 c. cooked ham, cubed
4 eggs, beaten
1 c. (4 oz.) cheddar cheese, shredded
Salt and pepper to taste

In a skillet, saute potatoes in butter until tender and golden brown. Add the onion and green pepper; saute until crisp-tender. Add ham, eggs and cheese; stir to combine. Sprinkle top with salt and pepper. Cook until eggs are completely set, turning once.

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Tips: This was a easy breakfast skillet that I wanted to make because both eggs and potatoes have been on sale lately. I used 1/3 of a ham steak so I could stretch it to also make Scalloped Potatoes & Ham and Beans & Cornbread. (I'm still working on getting the beans just right. I'll let you know when I've got it.) If your family doesn't mind eggs for dinner this would be very filling as a dinner recipe as well. I have picky eaters when it comes to eggs so I took some of the potatoes and ham out of the skillet before adding the eggs so they could enjoy breakfast too. I also shared this recipe at Life as MOM's Ultimate Recipe Swap.

Recipe from Taste of Home's 2002 Quick Cooking Annual Recipes

Twice-Baked Mashed Potatoes

Serves: 6

2 1/2 lbs. medium potatoes, peeled (about 6 potatoes)
1 c. sour cream
1/4 c. milk
2 T. butter, melted
1 1/2 c. (6 oz.) cheddar cheese, shredded
1/2 c. onion, chopped
5 bacon strips, cooked and crumbled
1/2 t. salt
1/8 t. pepper

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and mash potatoes. In a large bowl, combine 1 cup of cheese and remaining ingredients; mix well. Stir in mashed potatoes. Spoon into a greased 2-quart baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through.

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Tips: This was a great potato side dish. Not the lowest in fat, but plain yogurt can be substituted for part of the sour cream. My husband found this in our magazine and promptly tore it out and set it on the counter. I also shared this recipe at Kitchen Stewardship's Carnival of Super Foods.

Recipe from Country Extra (Sept 2009)

Pork Chop Scallop

Serves: 4

4 pork chops
1 pkg. scalloped potatoes
2 T. butter
Milk (as called for in box of potatoes)
Salt
Pepper

Lightly salt & pepper pork chops. In a large skillet, brown pork chops on both sides in butter. Remove from heat; set aside. Empty potatoes and packet of seasoned sauce mix into skillet. Stir in water and milk as called for on package. Heat to boiling; reduce heat and place chops on top. Cover and simmer 35 minutes or until potatoes are tender and chops reach an internal temperature of 160 degrees.

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Tips: This was a really easy pork chop dinner especially since your meat and side dish are made together. There is almost always a coupon available for Betty Crocker Scalloped Potatoes if you can find them on sale. I also shared this recipe at Ann Kroeker's Food on Fridays.

Recipe from The Four Ingredient Cookbook

Chicken Potato Bake

Serves: 4

2-3 lbs. chicken pieces, skin removed
1 lb. red potatoes, cut into chunks
2/3 c. Italian salad dressing
1 T. Italian seasoning
1/2 c. grated Parmesan cheese

Place chicken pieces in a greased 13 x 9 baking dish. Arrange potatoes around chicken. Drizzle with dressing; sprinkle with Italian seasoning and Parmesan cheese. Cover and bake at 400 degrees for 30 minutes. Uncover and bake 15-20 minutes longer or until potatoes are tender and chicken juices run clear.

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Tips: This was such an easy chicken and potatoes dish to put together. Use whatever chicken pieces you have on hand, your family prefers or was on sale recently. You can use a whole cut-up chicken, all breasts, all leg quarters or any combination you choose. I have used a fat-free Italian dressing in this recipe and it came out great. Experiment with different varieties of Italian dressing such as ones with garlic or peppers. This recipe is also shared on Life as Mom's Recipe Swap.

Recipe from Taste of Home's 2002 Quick Cooking Annual Recipes

Ham 'n Broccoli Hash

Serves: 3-4

4 c. frozen O'Brien hash brown potatoes
2 c. ham, cooked & cubed
1/4 t. salt
3 T. oil
2 c. broccoli florets

In a bowl, combine potatoes, ham and salt. In a large non-stick skillet, heat oil over medium-high heat. Add potato mixture and flatten with a spatula. Cover and cook for 3 minutes. Sprinkle with broccoli. Cover and cook 8-10 minutes longer or until potatoes are tender and lightly browned. stirring occasionally.

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Tips: My family enjoyed the flavor of this new dish and I enjoyed the simplicity. If you have a picky eater, they'll probably eat around the onions and peppers in the O'Brien potatoes but at least they're still left with ham and potatoes for dinner. If you want to add more flavor (and a little more work) to the meal, just add extra fresh onion and green & red bell pepper while the potatoes are cooking. You can use fresh or frozen broccoli for this recipe. If you choose to use frozen broccoli, thaw it briefly in the microwave before you put it in the skillet. I also shared this recipe at Blessed with Grace's Tempt My Tummy Tuesday.

Recipe from Taste of Home's 2004 Quick Cooking Annual Recipes

Easy Chicken Gravy

Serves: 4

2 cubes instant chicken bouillon
2 T. flour
1/8 - 1/4 t. pepper
2 T. butter
1 c. cold water

On a flat surface, crush bouillon cube until powdery. In a small bowl, combine bouillon, flour and pepper. In a small saucepan, melt butter. Add dry mix; cook and stir until lightly browned about 1-2 minutes. Whisk in water until smooth. Bring to a boil; cook and stir for 2-3 minutes or until thickened.

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Tips: This was an easy gravy to put together and I served it with Rosemary Pork Chops. If you usually keep bouillon in a jar instead of in cubes, I would estimate that you will need about 1/2 - 3/4 teaspoon to equal the 2 cubes. To crush the cubes, I simply used the flat side of my meat tenderizer and they crushed immediately. You can also substitute beef bouillon to make a beef gravy. I also shared this recipe at Diary of a Stay at Home Mom's Cooking Thursday.

Recipe adapted from Taste of Home's 2004 Quick Cooking Annual Recipes

Pot Roast

Serves: 6-8

1 beef roast
6 medium potatoes, ,cut into 1 inch pieces
1 large onions, cut into wedges
4 carrots, peeled and cut into 1/2 inch pieces
2 c. water
1 pkg. dry onion soup mix
1 garlic clove, minced
1/4 t. pepper

In a small bowl, mix water, soup mix, garlic and pepper; set aside. Place potatoes and carrots on the bottom of the crock pot. Put roast on top of vegetables with onion on top of meat. Pour water/soup mixture over roast. Cook in crock pot on high for 5-6 hours.

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Tips: This pot roast is a great meal to put together for a nice dinner or a hearty meal with the family. You can really use whatever cut of beef roast your family prefers. Try putting this together with Honey Oatmeal Bread.

Recipe adapted from Down Home Cookin' Without the Down Home Fat

Chicken with Sweet Potatoes

Serves: 4-6

1 whole chicken
1/2 c. plus 2 T. flour
1/2 t. nutmeg
1/2 t. cinnamon
2 large sweet potatoes, peeled and sliced
1 can (8 oz.) pineapple chunks with juice
1 can cream of chicken soup
1/2 c. orange juice
1/4 c. pineapple juice (from can of pineapple)
Hot cooked rice

Wash chicken and pat dry with paper towels. In bowl, combine 1/2 c. flour, nutmeg and cinnamon and coat chicken. Place sweet potatoes and pineapple on the bottom of a greased crock pot. Place chicken on top. In a small bowl, whisk together chicken soup, orange juice, pineapple juice and 2 tablespoons of flour; pour over chicken. Cover and cook on low for 7 to 9 hours or on high for 3 to 5 hours. Serve over rice.

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Tips: This was a great way to use a whole chicken and a different flavor that we don't have very often. If you wait until whole chickens go on sale, you can make this a very affordable meal. It did take a little while to put together but since it is started in the morning, you are done and cleaned up at dinner time. The original recipe called for the chicken to be quartered first but I found that it cooked fine whole and was easier to break apart once it was finished. I also shared this recipe at Dining with Debbie's Crock Pot Wednesday.

Recipe adapted from 365 Easy Chicken Recipes

Twice-Baked Potatoes

Makes: 4 potatoes

4 medium baking potatoes
1/4 c. ranch dressing
1/4 c. sour cream
2 T. chopped green onion
1 c. (4 oz.) cheddar cheese, shredded

Wash potatoes and prick several times with a fork. Bake in the microwave until soft (if cooking all 4 potatoes together, approximately 10 minutes on high). Cut off a thin slice from the top of each potato. Discard tops; scoop out centers and place in a medium bowl, leaving 1/8-inch thick shells. Add dressing, sour cream and green onion to the bowl and mash until fluffy. Spoon into shells. Place in a greased shallow baking dish. Bake at 400 degrees for 15 minute. Top with cheese and bake 5 minutes more or until heated through.

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Tips: These were a great twist on a traditional baked potatoes, especially with steak. Make sure your potatoes are fully cooked and soft before you try to scoop out the insides. If you don't, the potato will be very hard and you will most likely rip the skin. If this does happen just place the skin in the baking dish and put the mashed part on top. I also shared this recipe at Ann Kroeker's Food on Friday.

Recipe adapted from Kraft Food & Family, Winter 2008