Type what you have

Ingredients

• ✓ baking potato
• confectioners' sugar
• peanut butter

Instructions

1. 1 Boil unpeeled potato until soft. Let cool slightly then peel and mash.
2. 2 Stir in confectioners' sugar into the mashed potato and mix until stiff. On a piece of waxed paper or plastic wrap roll out potato mixture into 1/4 inch thick rectangle. Spread peanut butter over entire area (adjust thickness to suit taste). Roll up jellyroll-fashion wrap with plastic wrap and refrigerate for few hours. Cut into slices to serve.

By Melissa

Ingredients

• ✓ baking potato
• butter
• aluminum foil

Instructions

1. 1 Poke each potato several times all over with a fork. Smear each potato with 1 tablespoon of butter, then double wrap in aluminum foil.
2. 2 Bury potatoes in the hot coals of a campfire and cook until crispy on the outside and tender inside, about 30 to 60 minutes.

By Lowcountry Chef

Ingredients

• ✓ baking potato
• bacon
• cheddar cheese

Instructions

1. 1 Place the potatoes in a large pot with enough water to cover. Bring to a boil, and cook until tender when pierced with a fork, about 20 minutes. Drain, and cool.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Cook bacon in a large skillet over medium-high heat until crisp. Drain, cool, and crumble.
3. 3 Slice the potatoes into 1/4 inch rounds, and arrange them in a single layer on the baking sheet. Sprinkle a few crumbles of bacon onto each round, then top with some shredded Cheddar cheese.
4. 4 Bake for 15 minutes in the preheated oven, or until cheese is melted and lightly browned.

By JELLYKO

Ingredients

• ✓ baking potato
• olive oil
• salt-free seasoning blend

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Cut a small slice off the bottom of each potato to prevent them from rolling back and forth on the cutting board. Slice potatoes into 1/4-inch slices on the widest side.
3. 3 Lay slices flat on a large cookie sheet. Lightly brush one side with 1 tablespoon olive oil. Sprinkle with seasoning.
4. 4 Place potatoes on the hot grill, seasoned side-down. Brush with remaining tablespoon oil and sprinkle seasoning over the second side. Close lid and cook for 15 to 20 minutes, turning once halfway through.

By Angela Barnes Hopkins

Ingredients

• ✓ baking potato
• cheddar cheese
• sour cream and onion dip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bake potatoes in preheated oven for 45 minutes, or until cooked through.
3. 3 Slice tops off of potatoes and scoop the flesh into a large bowl, leaving skins intact.
4. 4 To the potato flesh add the cheese and dip. Mix well and spoon mixture into potato skins.
5. 5 Bake for another 30 minutes, or until heated through.

By Sharron

Ingredients

• ✓ baking potato
• gouda cheese
• green onion
• pepperoni sausage

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Bake potatoes in the preheated oven 1 hour, or until tender. Remove from heat.
3. 3 Lower oven temperature to 350 degrees F (175 degrees C).
4. 4 Cut baked potatoes in half. Scoop out potato, leaving a small layer on the skins. Cut halves into four strips. Place strips on a medium baking sheet.
5. 5 Sprinkle 1 cup Gouda cheese thinly over potato strips. Top with pepperoni, followed by green onions and remaining Gouda cheese.
6. 6 Bake topped potato strips in the 350 degrees F (175 degrees C) oven 30 minutes, or until cheese is bubbly and lightly browned.

By Kathleen

Ingredients

• ✓ baking potato
• vegetable oil
• sugar
• salt
• cayenne pepper

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with foil, and coat well with vegetable cooking spray. Scrub potatoes well and cut into 1/2 inch thick fries.
2. 2 In a large mixing bowl, toss potatoes with oil, sugar, salt and red pepper. Spread on baking sheet in one layer.
3. 3 Bake for 30 minutes in the preheated oven, until potatoes are tender and browned. Serve immediately.

By Barbara Harris

Ingredients

• ✓ baking potato
• cream cheese
• ranch dressing mix
• sour cream
• butter

Instructions

1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 25 minutes. Drain and mash.
2. 2 Beat cream cheese and dressing mix in a large bowl until smooth. Stir in mashed potatoes, sour cream, and butter; beat until desired consistency is reached.

By Sarah

Ingredients

• ✓ baking potato
• salt
• bacon
• olive oil
• brown sugar
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high, indirect heat.
2. 2 Cut each potato into 5 thick slices, without cutting all the way through. Place potatoes onto squares of aluminum foil.
3. 3 Sprinkle 1/4 teaspoon salt into the sliced areas of a potato, then wrap potato with 3 slices of bacon, securing with toothpicks if needed. Brush potato with about 1 1/2 tablespoon olive oil, then sprinkle with 1/4 cup brown sugar and 1 1/2 tablespoons black pepper. Wrap potato loosely in the foil. Repeat to prepare remaining potatoes.
4. 4 Grill potatoes on the preheated grill over indirect heat until bacon is crisp and potato is soft in the center, 30 to 45 minutes.

By jwooten

Ingredients

• ✓ baking potato
• butter
• garlic powder
• parsley
• cheddar cheese
• ham

Instructions

1. 1 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. Transfer potatoes to a bowl; add butter, garlic powder, and parsley. Mash with a potato masher. Stir in Cheddar cheese and ham.

By blackbunnyrocker108

Ingredients

• ✓ baking potato
• chicken breast
• red bell pepper
• onion
• celery
• barbecue sauce

Instructions

1. 1 Make four foil packets by the following method, using 1-foot squares of heavy duty aluminum foil: fold square in half and smooth flat. Seal each of the narrow ends by folding over each edge three times to make a 1/4-inch border, smoothing flat after every fold. You should now have a foil packet that is open on one long side. Repeat to form four packets.
2. 2 In a bowl or resealable plastic bag, combine the potatoes, chicken cubes, red peppers, onion, celery, and barbeque sauce; mix well. Evenly divide the mixture among the foil packets. Roll up the open end of the packets to seal.
3. 3 Place packets on a grill over the coals of a fire. Cook until the potatoes are tender and the chicken is fully cooked, about 25 minutes, depending on the intensity of the heat.

By SerenaBloom

Ingredients

• ✓ baking potato
• olive oil
• kosher salt
• aluminum foil

Instructions

1. 1 Gather all ingredients.
2. 2 Prick potatoes with a fork several times, then rub with olive oil and season with salt.
3. 3 Wrap tightly in foil and place into the slow cooker.
4. 4 Cook until tender, on Low for 7 1/2 hours or on High for 4 1/2 to 5 hours.
5. 5 Serve with your choice of toppings and enjoy!

By Nurse Ellen so not a

Ingredients

• ✓ baking potato
• butter
• milk
• salt
• cream cheese
• sour cream
• paprika

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Scrub and dry potatoes, then prick several times with a fork and place on a baking sheet.
2. 2 Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from oven and cool slightly.
3. 3 Reduce oven to 350 degrees F (175 degrees C).
4. 4 Cut a thin slice off the top of each potato; scoop out pulp and place in a small bowl. Beat potato flesh, butter, milk, and salt with an electric mixer in a large bowl until smooth and fluffy. Fold cream cheese and sour cream into potatoes; spoon mixture into potato shells. Sprinkle with paprika and place on a baking sheet.
5. 5 Bake in the preheated oven until heated through and tops are golden brown, 20 to 25 minutes.

By tplbml

Ingredients

• ✓ baking potato
• baked bean
• corned beef
• worcestershire sauce
• cheddar cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place the potatoes in a large pot with just enough water to cover. Bring to a boil and simmer until tender, about 10 minutes. Drain and mash, flavoring with milk, butter, salt or however you like to make them.
3. 3 Pour the baked beans into the bottom of a 1 1/2 quart casserole dish. Slice the corned beef and arrange on top of the beans in an even layer. Season with a few dashes of Worcestershire sauce. Top with mashed potatoes.
4. 4 Bake uncovered for 25 minutes in the preheated oven. The mashed potatoes should start to crisp up but not yet brown. Top with the cheese and return to the oven. Bake for another 20 minutes, or until cheese is browned.

By KAVA48

Ingredients

• ✓ baking potato
• broccoli
• salt
• pepper
• garlic and parmesan cheese sauce

Instructions

1. 1 Wash potatoes and pierce with a fork. Microwave on high for 15 minutes, or until done.
2. 2 Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Slice the tops off of the potatoes, and scoop the flesh into a large bowl with the broccoli. Season with salt and pepper to taste. Stir in cheese sauce and mash mixture until desired consistency is reached, adding more sauce if desired. Spoon mixture back into the skins, and place on a baking sheet.
5. 5 Bake in preheated oven for 30 minutes.

By Janice Unfried

Ingredients

• ✓ baking potato
• butter
• cheddar cheese
• bacon
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
3. 3 Brush potato slices on both sides with butter; place them onto the prepared baking sheet.
4. 4 Bake in the preheated oven until lightly browned and tender when pierced with a knife, 30 to 40 minutes, flipping slices halfway through. Sprinkle with Cheddar, crumbled bacon, and green onions. Continue baking until cheese melts, 3 to 5 more minutes.
5. 5 Enjoy!

By Michele O'Sullivan

Ingredients

• ✓ baking potato
• olive oil
• cheddar cheese
• yellow onion
• bacon

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C).
2. 2 Brush potatoes gently with 1 teaspoon oil; place into the air fryer basket and cook for 10 minutes. Brush potatoes with 1 more teaspoon oil; continue cooking for 10 minutes. Coat with the remaining 1 teaspoon oil and cook until tender, about 10 more minutes.
3. 3 Cut cooked potatoes in half. Spoon the insides into a bowl; add 1/4 cup Cheddar and mix well.
4. 4 Cook onion and bacon in a skillet over medium-high heat, turning occasionally, until bacon is evenly browned, about 10 minutes.
5. 5 Mix onion and bacon into mashed potatoes. Stuff mixture into potato skins. Sprinkle remaining Cheddar on top.
6. 6 Return stuffed potatoes to the air fryer and cook until cheese is melted, about 6 minutes.

By GourmetGirl

Ingredients

• ✓ baking potato
• olive oil
• garlic salt
• salt
• pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Pour olive oil into a plastic bag. Measure the garlic salt and pepper onto a plate, and stir around a little. Coat each potato with olive oil by placing in the bag, and moving it around. Remove from the bag, and dip into the seasoning. Rub seasoning into the potato to coat. Place the potatoes directly on the oven rack.
3. 3 Bake for 1 hour in the preheated oven, or until the potatoes feel soft when you squeeze them.

By Mama's Cooking 4_3

Ingredients

• ✓ baking potato
• salt
• black pepper
• vidalia onion
• butter

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Slice potatoes carefully through a long side, almost to the bottom but not through, to create even, fan-like cuts.
3. 3 Pull slices apart gently and sprinkle potatoes with salt and pepper. Place onion and butter slices between potato slices. Wrap each potato in heavy-duty aluminum foil and seal well.
4. 4 Bake on the preheated grill until soft, turning occasionally, about 1 hour. Remove from grill and let sit 10 minutes before unwrapping.

By DebbyJean

Ingredients

• ✓ baking potato
• milk
• salt
• butter
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Clean and scrub baking potatoes. Pierce skin with a fork once or twice. Bake at 350 degrees F (175 degrees C) for approximately 1 hour or until the potatoes are soft and firm.
3. 3 Let potatoes cool slightly. Cut baked potatoes in half and scoop out pulp within 1/4 inch of the shell edge. Mash the pulp with milk, salt and butter to taste. Stuff shells with mashed pulp mixture sprinkle tops with grated cheddar cheese. Place potatoes on a baking sheet and bake at 350 degrees F (175 degrees C) for 15 minutes or until cheese is melted and bubbly.

By Sally Oh

Ingredients

• ✓ baking potato
• butter
• onion
• salt
• black pepper

Instructions

1. 1 Scrub the potatoes well and pierce with a fork. Cook on full power in microwave oven for 5 minutes; turn the potatoes over and cook 5 more minutes. Remove the potatoes from the oven and set aside to cool. Thinly slice the cooled potatoes.
2. 2 Cook and stir the butter and onion in a large skillet over medium heat until the onion is translucent, about 5 minutes. Gently place the potatoes into the skillet and fry, carefully flipping the potatoes a few times, until slices are browned around the edges. Sprinkle with salt and pepper.

By Gloria Gowins

Ingredients

• ✓ baking potato
• butter
• all-purpose flour
• milk
• green onion
• salt
• black pepper
• bacon
• cheddar cheese
• sour cream

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Bake potatoes in preheated oven for 1 hour. Scoop out the inside of potatoes and set aside. Reserve skins for another recipe or discard.
3. 3 Melt butter in a large skillet over medium-low heat. Stir in flour to make a roux. Cook for about 1 minute, stirring continuously. Gradually stir in milk; increase heat to medium and continue to stir until thickened.
4. 4 Add potatoes, green onions, salt, ground black pepper, bacon, and cheese. Stir well and continue to cook for about 15 minutes, allowing the flavors to blend. Stir in sour cream until well blended. Serve immediately.

By Carol

Ingredients

• ✓ baking potato
• milk
• bacon
• colby monterey jack cheese
• green onion
• sour cream
• butter
• garlic
• salt
• black pepper

Instructions

1. 1 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 25 minutes. Drain.
2. 2 Mash potatoes in a large bowl using an electric mixer; pour in milk to make creamier. Stir in bacon, Colby-Monterey Jack cheese, green onions, sour cream, butter, garlic, salt, and pepper.

By Michelle Haner

Ingredients

• ✓ baking potato
• cheddar cheese
• sour cream
• butter
• milk
• cream cheese
• chive
• salt
• garlic salt
• black pepper

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
2. 2 Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour.
3. 3 Reduce oven temperature to 350 degrees F (175 degrees C). Butter a casserole dish.
4. 4 Scoop potato flesh into a bowl; discard skins. Add Cheddar cheese, sour cream, 1/4 cup butter, milk, cream cheese, chives, salt, garlic salt, and pepper. Mash mixture until combined and potatoes are still slightly lumpy. Spread into the prepared casserole dish. Create ridges on the surface with a fork, forming slight peaks.
5. 5 Bake in the preheated oven until peaks are slightly crisped, about 30 minutes. Pour remaining 1/4 cup butter on top. Continue baking until golden brown, about 15 minutes.

By maddysmom

Ingredients

• ✓ baking potato
• pork stomach
• pork sausage
• cabbage
• salt
• pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place potatoes in a large pot and cover with lightly salted water; bring to a boil. Cook until tender, about 10 minutes. Drain and let cool.
3. 3 Wash pork stomach thoroughly in cold water. Stuff stomach until full, alternating with potatoes, sausage, and cabbage, and seasoning with salt and pepper. Try to make even layers, imagining how it will look when you slice it. Fold stomach closed; place in a shallow roasting pan. If you have any leftover stuffing ingredients, place them in the pan around stomach.
4. 4 Roast, uncovered, in the preheated oven until sausage cooked through and stomach browned and crispy, 40 to 50 minutes. Cut into 2-inch slices; serve piping hot. You can make gravy out of the drippings if desired, but it is good by itself as a whole meal.

By Wildasin

Ingredients

• ✓ baking potato
• heavy cream
• butter
• salt
• sugar
• all-purpose flour

Instructions

1. 1 Peel potatoes and place them in a large pot with a large amount of water. Bring water to a boil, and let the potatoes boil until soft. Drain and mash well.
2. 2 In a large mixing bowl, combine 8 cups mashed potatoes, cream, butter, salt, and sugar. Cover potatoes and refrigerate until cold or overnight.
3. 3 Mix flour into the mashed potatoes and roll the mixture into balls about the size of tennis balls, or smaller depending on preference. Keep balls of dough on plate in the refrigerator. It is important that dough balls stay cold till they are rolled out.
4. 4 Taking one ball out of the refrigerator at a time, roll dough balls out on a floured board. To keep the dough from sticking while rolling it out, it helps to have a rolling pin with a cotton rolling pin covers.
5. 5 Fry the lefsa in a grill or in an iron skillet at very high heat. If lefsa brown too much, turn the heat down. After cooking each piece of lefsa place on a dishtowel. Fold towel over lefsa to keep warm. Stack lefsa on top of each other and keep covered to keep from drying out.

By Thomas

Ingredients

• ✓ baking potato
• aluminum foil
• butter
• garlic powder
• salt

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Cut each potato in half lengthwise.
3. 3 Place 1/2 tablespoon butter on the cut side of each potato half and season with garlic powder and salt. Close potato halves to form full potatoes and wrap each tightly with a square of aluminum foil.
4. 4 Bake potatoes directly on the rack of the preheated oven until tender, about 40 to 60 minutes.

By TAWNIA0

Ingredients

• ✓ baking potato
• vegetable oil
• parmesan cheese
• salt
• garlic powder
• paprika
• black pepper
• bacon
• cheddar cheese
• sour cream
• green onion

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
2. 2 Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Let cool enough to handle, about 10 minutes.
3. 3 Increase oven temperature to 475 degrees F (245 degrees C). Line a baking sheet with foil.
4. 4 Cut the potatoes in half lengthwise; scoop out the flesh using a melon baller leaving 1/4 inch in the shell. Reserve flesh for another use.
5. 5 Combine oil, Parmesan cheese, salt, garlic power, paprika, and pepper in a bowl. Brush over both sides of the potato skins. Place on the prepared baking sheet.
6. 6 Bake in the preheated oven for 7 minutes. Flip and continue to bake until crisp, about 7 minutes more. Remove from the oven; sprinkle with bacon pieces and Cheddar cheese. Bake until cheese is melted, about 2 minutes. Top with sour cream and green onions.

By braniffb13

Ingredients

• ✓ baking potato
• salt
• herb seasoning blend
• butter
• cheddar cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (200 degrees C).
2. 2 Slice potatoes crosswise (the short way) into 1/4-inch slices, leaving about 1/4 inch on the bottom to connect all slices. Place into a baking dish, and slightly fan slices open. Sprinkle with salt and seasoning blend, and drizzle with butter.
3. 3 Bake for 50 minutes in the preheated oven. Sprinkle cheeses over top, and bake for another 10 minutes, or until the cheese has melted.

By SHERYL1062

Ingredients

• ✓ baking potato
• vegetable oil
• chicken
• onion
• parsley
• black pepper
• chicken broth
• green pea

Instructions

1. 1 Heat oil in a large pot or Dutch oven, over medium-high heat. Briefly brown chicken pieces in batches. When all of the pieces have been browned, return them all to the pot and cover with a layer of sliced onions, and then potatoes. Season with pepper and sprinkle with parsley. Pour the chicken broth over all.
2. 2 Cover and simmer on low heat for 45 minutes, pushing potatoes down into the liquid occasionally. When potatoes are tender but not mushy, add frozen peas and simmer for 5 more minutes.

By Cindy