Type what you have

Ingredients

• ✓ potato
• milk
• green onion
• cheddar cheese
• corn tortilla
• ranch salad dressing

Instructions

1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes.
2. 2 Drain potatoes and transfer to a large bowl. Pour in milk and mash until smooth. Stir in onions and cheese; mix well. Spoon 2 heaping tablespoons of potato mixture into the center of each tortilla and fold in half; secure with a toothpick.
3. 3 In a large skillet add enough oil to reach 1 inch in depth and heat over medium-high heat. Fry tortillas until crispy. Serve with ranch dressing for dipping.

By Yvonne

Ingredients

• ✓ potato
• salt
• black pepper
• vegetable oil
• soy chorizo
• corn tortilla

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Cook, covered, until potatoes are easily pierced with a knife, about 30 minutes. Drain, reserving 1 cup cooking water.
2. 2 Transfer boiled potatoes to a bowl and season with salt and pepper. Mash with a potato masher, adding reserved cooking water to reach desired consistency.
3. 3 Heat 1 tablespoon oil in a large skillet. Cook soy chorizo for 5 minutes. Add mashed potatoes and mix well.
4. 4 Heat tortillas on a hot griddle over medium heat to soften them. Fill them with equal amounts of potato-chorizo mixture. Fold them in half and brush the outside of the tortillas with the remaining 1 tablespoon oil. Place tacos on the hot griddle and cook, turning once, until crisp, 3 to 5 minutes.

By gem

Ingredients

• ✓ potato
• chorizo
• onion
• water
• garlic
• flour tortilla

Instructions

1. 1 Combine chorizo and onion in a large skillet over medium heat. Cook and stir until onion is soft, about 5 minutes. Add potatoes, water, and garlic; stir well. Cover and reduce heat to medium-low. Cook, stirring every 10 minutes, until potatoes are tender, about 25 minutes. Remove from heat and spoon into warm tortillas.

By Lumielle

Ingredients

• ✓ potato
• bacon
• green onion
• flour tortilla
• cheddar cheese
• butter
• salsa
• sour cream

Instructions

1. 1 Stir together mashed potatoes, bacon, and green onions. Spread mashed potato mixture onto 4 tortillas, spreading to within 1/2 inch of the edges. Sprinkle shredded Cheddar cheese on top of mashed potatoes and top with remaining tortillas. Lightly butter each side of quesadilla.
2. 2 Preheat a large skillet over medium heat.
3. 3 Place a quesadilla into the preheated pan; cook until golden brown and crispy, 2 to 3 minutes per side. Repeat with remaining quesadillas. Serve with salsa and sour cream.

By MrsB

Ingredients

• ✓ potato
• vegetable oil
• nopalito
• onion
• tomato
• jalapeno pepper
• salt

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add potatoes, cover, and cook, stirring occasionally, until they begin to soften, about 10 minutes. Stir in the nopalitos, onion, tomato, jalapeño, and salt. Continue to cook, stirring occasionally, until onion is soft and translucent and potatoes are tender, about 10 minutes more.

By Arianna

Ingredients

• ✓ potato
• vegetable oil
• processed cheese
• tomato
• green chile pepper
• sweet pea
• corn
• flour tortilla

Instructions

1. 1 Heat oil in a large, heavy skillet over medium heat. Cook the shredded potatoes until golden brown on both sides. In a small bowl combine the melted processed cheese with the diced tomatoes with chiles.
2. 2 Stir in half of the peas and half of the corn, and mash them into the hash browns. When well combined, add the remaining peas and corn; continue mashing to combine. Stir in about 1 cup of the cheese and tomato mixture and mix well. Cook for 10 minutes, or until heated through.
3. 3 Spoon the potato mixture into the tortillas and roll like a burrito. Smother with cheese/tomato mixture.

By Teresa Woodward Plowman

Ingredients

• ✓ potato
• tomato
• onion
• green chile pepper
• salt
• black pepper
• olive oil
• corn tortilla
• cow's milk cheese

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, 15 to 20 minutes. Drain.
2. 2 Place 1/2 of the tomatoes, 1/2 of the onion, and 1/2 of the green chile pepper in a food processor or blender; season with salt and pepper. Blend until smooth.
3. 3 Heat 1/4 cup oil in a large skillet over medium heat; add potatoes and mash with the back of a wooden spoon or fork. Season potatoes with salt and pepper. Cook and stir until lightly browned, about 5 minutes. Stir 1/2 cup blended tomato mixture into potatoes.
4. 4 Heat 1 tablespoon oil in a separate skillet over medium heat; cook 1 tortilla until softened, 1 to 2 minutes. Spoon 1 tablespoon potato mixture onto 1 side of the tortilla, cover with truffle-infused cheese, and fold taco in half. Fry in the oil until brown and crisp, 2 to 3 minutes more. Repeat with remaining oil, tortillas, potato mixture, and cheese.
5. 5 Mix the remaining tomatoes, onion, and green chile pepper together in a bowl; add the remaining blended tomato mixture until salsa is well mixed. Serve salsa alongside tacos.

By Zara

Ingredients

• ✓ potato
• chicken breast
• cumin
• green enchilada sauce
• butter
• cheddar cheese
• black olive
• sour cream

Instructions

1. 1 Place chicken breast in a large saucepan and cover with 1 inch of water. Bring to a boil, reduce heat, and simmer for 15 minutes.
2. 2 Transfer chicken to a cutting board and let cool until easily handled. Shred chicken.
3. 3 Heat a large skillet over high heat. Add chicken to the skillet and sprinkle with cumin. Stir in green enchilada sauce and bring to a boil. Reduce heat and simmer until sauce is thickened, about 8 minutes.
4. 4 Place potatoes on serving plates. Cut potatoes open and divide butter between the two. Fluff with a fork. Stuff potatoes with chicken mixture and top with Cheddar cheese, olives, and sour cream.

By Soup Loving Nicole

Ingredients

• ✓ potato
• ground beef
• onion
• hominy
• corn
• green chili
• green salsa
• tomato
• water

Instructions

1. 1 Place the ground beef and onion in a large skillet over medium heat, and cook and stir until the beef and onion are browned, 10 to 15 minutes. Break the meat apart as it cooks. Drain excess fat.
2. 2 Place the browned beef mixture into a soup pot, and stir in hominy, corn, potatoes, green chilies, salsa, diced tomatoes, and water. Bring to a boil over medium heat, and reduce heat to a simmer. Cook until the potatoes are tender, about 30 minutes, stirring occasionally.

By tincan4

Ingredients

• ✓ potato
• water
• carrot
• onion
• salsa
• beef bouillon cube
• ground beef
• bread crumb
• milk
• cilantro

Instructions

1. 1 Bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil in a large stockpot. Reduce heat and cook, stirring occasionally, at a medium simmer for 10 minutes.
2. 2 Mix together beef, bread crumbs, and milk in a bowl.
3. 3 Form into 1-inch meatballs and drop into broth. Bring soup to a boil, then reduce heat to medium-low.
4. 4 Cover and cook until meatballs are no longer pink in the center and vegetables are tender, about 20 minutes.
5. 5 Garnish with sprinkled cilantro.

By Belen

Ingredients

• ✓ potato
• olive oil
• onion
• carrot
• fish broth
• shrimp bouillon
• shrimp
• salt
• lime
• jalapeno pepper

Instructions

1. 1 Heat oil in a saucepan over medium heat. Add onion; saute until translucent, about 3 minutes. Add potatoes and carrots; saute until starting to soften, about 5 minutes. Pour in fish stock and bring to a boil. Add shrimp bouillon. Reduce heat and simmer until vegetables are soft, about 10 minutes. Add shrimp; cook until bright pink on the outside and the meat is opaque, about 5 minutes. Season with salt. Serve hot with lime wedges and jalapenos.

By agonzalez

Ingredients

• ✓ potato
• ground beef
• onion
• salt
• pepper
• tomatillo
• garlic
• jalapeno pepper
• cilantro
• avocado
• corn tortilla

Instructions

1. 1 Place potatoes into a large saucepan, and fill with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain.
2. 2 While the potatoes are cooking, crumble the ground beef into a skillet over medium-high heat. Cook for a few minutes, then stir in the onion. Cook until meat is no longer pink, and the onion is tender. Drain excess grease, and gently stir in the potatoes. Season with salt and pepper to taste.
3. 3 Place the tomatillos, garlic, jalapeno, and cilantro into a blender. Squeeze avocados out of their skins into the blender. Process until smooth.
4. 4 Heat tortillas in a skillet until warm and flexible. Spoon on some of the meat mixture, and top with the sauce. Roll up, and enjoy.

By bubcat

Ingredients

• ✓ potato
• beef shank
• tomato
• onion
• carrot
• cabbage
• garlic
• cilantro
• salt
• cumin
• lime juice

Instructions

1. 1 In a large pot over low heat combine the beef, tomato, potatoes, onion, carrots, cabbage, garlic, 5 teaspoons cilantro, salt and cumin. Add water to cover and stir well. Cover and simmer for 2 hours.
2. 2 Remove lid, stir, and simmer for another hour with lid off. Serve hot. Just before eating, squeeze in fresh lime juice to taste and sprinkle with remaining cilantro.

By Alex Trejo

Ingredients

• ✓ potato
• cooking spray
• chicken breast
• taco seasoning mix
• onion
• green bell pepper
• garlic
• oregano
• hot pepper sauce
• tomato
• green chile

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
2. 2 Place chicken in the bottom of the prepared pan and sprinkle with taco seasoning. Add potatoes, onion, bell pepper, garlic, oregano, and hot pepper sauce. Pour undrained tomatoes over top and cover with aluminum foil or lid.
3. 3 Bake in the preheated oven until potatoes are tender and chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

By Teresa_S

Ingredients

• ✓ potato
• vegetable oil
• beef stew meat
• onion
• tomato
• green chile pepper
• beef broth
• green chile pepper
• garlic salt
• cumin
• salt
• black pepper

Instructions

1. 1 Heat oil in a large pot over medium heat. Add meat and onion; cook and stir until onions are translucent, about 5 minutes.
2. 2 Pour in diced tomatoes with chiles, beef broth, and chile peppers. Stir in garlic salt and cumin. Season with salt and pepper to taste.
3. 3 Bring to a boil, reduce heat, and simmer for 1 hour. Add a little more beef broth or water if needed during simmering.
4. 4 Stir in cubed potatoes and simmer until potatoes are tender, about 30 more minutes.

By Lynn Small

Ingredients

• ✓ potato
• salt
• vegetable oil
• green bell pepper
• onion
• garlic
• ground beef
• tomato paste
• white vinegar
• cumin
• black pepper
• egg
• bread crumb
• all-purpose flour
• vegetable oil

Instructions

1. 1 Place potatoes into a large pot; cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for 1 to 2 minutes. Mash potatoes with 1/2 teaspoon salt in a bowl until no lumps remain. Set aside to cool to room temperature.
2. 2 Meanwhile, heat vegetable oil in a large skillet over medium heat. Cook and stir green pepper, onion, and garlic in the hot skillet until onion has softened and turned translucent, about 10 minutes.
3. 3 Increase heat to medium-high; stir in ground beef. Cook and stir until beef is crumbly and no longer pink. Stir in tomato paste, vinegar, cumin, 1 teaspoon salt, and pepper until tomato paste has dissolved. Transfer beef mixture to a bowl; allow to cool to room temperature.
4. 4 Line a baking sheet with plastic wrap or waxed paper; set aside. Beat eggs in a mixing bowl; set aside. Pour bread crumbs and flour into separate, shallow dishes; set aside.
5. 5 Grab a handful of mashed potatoes (about 1/12 of the mashed potatoes); split into 2 equal portions. Form each piece into a small bowl shape and fill each with beef mixture. Place halves together, seal edges, and smooth to make a round ball. Repeat this step with remaining potatoes and beef mixture.
6. 6 Working one at a time, gently roll potato balls in flour to coat; shake off excess. Dip into beaten egg, then roll in bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place breaded potato balls onto the prepared baking sheet. Refrigerate for 2 to 4 hours or freeze for later use.
7. 7 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
8. 8 Cook potato balls in hot oil in batches, using tongs to roll balls around as they cook to ensure even browning, until crispy and golden brown, about 3 minutes per batch. Drain on a paper towel-lined plate.

By alu1977

Ingredients

• ✓ potato
• ground beef
• taco seasoning mix
• vegetable oil
• onion
• red bell pepper
• corn
• water
• tomato paste
• emmentaler cheese
• taco sauce
• butter
• milk
• 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.
2. 2 While potatoes are cooking, cook ground beef in a nonstick skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add taco seasoning and stir until meat is coated; set aside.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Heat oil in a large skillet over medium heat. Add onion and bell pepper and cook until slightly browned, about 5 minutes. Stir in frozen corn, water, and tomato paste. Bring to a simmer and cook for 3 minutes. Transfer corn mixture to a shallow baking dish and spread to cover the bottom. Top with seasoned meat.
5. 5 Drain potatoes. Add Emmentaler cheese, taco sauce, and butter and mash with potatoes. Add milk, salt, and pepper, mash until smooth, and spread on top of seasoned meat.
6. 6 Bake in the preheated oven until potatoes begin to brown, about 30 minutes.

By LISAMICH

Ingredients

• ✓ potato
• lard
• pork shoulder
• coriander seed
• onion
• carrot
• garlic
• tomatillo
• green chile
• jalapeno pepper
• nopalito
• oregano
• hominy
• cumin seed
• queso fresco
• cilantro

Instructions

1. 1 Melt lard in a large pot over high heat. Stir in cubed pork and coriander seeds. Cook until the pork has browned, about 10 minutes. Stir in the onions, potatoes, carrots, garlic, tomatillos, green chiles, jalapeno peppers, nopalitos, and hominy. Season with oregano and cumin seed. Add water if the mixture seems too dry.
2. 2 Bring to a boil, then reduce heat to medium-low, cover, and simmer, stirring occasionally, until the pork is tender, about 45 minutes. To serve, ladle the stew into serving bowls and sprinkle with crumbled cheese and chopped cilantro.

By JOEBOB22

Ingredients

• ✓ potato
• vegetable oil
• ground beef
• red bell pepper
• onion
• garlic
• tomato sauce
• water
• olive brine
• cumin
• oregano
• salt
• black pepper
• green olive
• raisin
• cooking spray
• flour tortilla
• mexican cheese blend

Instructions

1. 1 Place diced potato in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 8 to 10 minutes. Drain.
2. 2 Heat oil in a large skillet over medium heat. Add cooked potato and brown on all sides for about 3 minutes. Remove from the skillet and set aside.
3. 3 Add ground beef to the skillet; cook and stir until browned, crumbly, and no longer pink in the center, 4 to 5 minutes. Stir in bell pepper, onion, and garlic; cook until softened, 3 to 4 minutes. Drain as much fat from the pan as possible.
4. 4 Stir in tomato sauce, water, olive brine, oregano, salt, and pepper until well combined. Add olives, raisins, and reserved potatoes; stir well. Reduce heat to low and simmer picadillo for 8 minutes, stirring occasionally.
5. 5 Heat a nonstick skillet over medium heat and spray with cooking spray. Place a tortilla in the hot skillet and cook until browned, 1 to 2 minutes per side.
6. 6 Spread about 1/4 cup hot picadillo on one half of the hot tortilla. Top with Mexican cheese, then fold tortilla in half, pressing down with a spatula. Cook until cheese is melted, about 1 more minute. Repeat to cook remaining quesadillas.
7. 7 Cut each quesadilla into 3 triangles to serve.

By lutzflcat

Ingredients

• ✓ potato
• cheddar cheese
• salsa
• tomato
• corn
• black pepper
• paprika
• oregano
• salt
• garlic powder
• chili powder
• cumin
• jalapeno pepper
• green bell pepper
• onion
• carrot
• ground beef
• vegetable oil

Instructions

1. 1 Heat oil in a large skillet over high heat. Add potatoes and cook until brown and crispy, stirring only as needed to prevent sticking, 8 to 10 minutes. Remove potatoes from the skillet and keep warm.
2. 2 Place beef, carrots, onion, bell pepper, jalapeno, cumin, chili powder, garlic powder, salt, oregano, paprika, and black pepper into the same skillet. Cook until beef is browned and crumbly, 7 to 8 minutes. Stir in corn, tomatoes, and salsa. Cook for 3 to 4 minutes. Stir in cooked potatoes. Top with Cheddar cheese, cover, and reduce heat to medium. Cook until cheese melts, about 1 minute.

By JalapenoBob

Ingredients

• ✓ potato
• lime juice
• cilantro
• salsa
• queso fresco
• avocado
• corn tortilla
• black pepper
• salt
• cayenne pepper
• chili powder
• oregano
• cumin
• black bean
• sweet potato
• onion
• leek
• carrot
• oil

Instructions

1. 1 Make filling: Heat oil in a large skillet over medium heat; cook and stir carrots in hot oil until lightly browned, about 5 minutes. Add potato; cook and stir until lightly browned and mostly tender, 5 to 10 minutes. Add leeks and onion; cook and stir until onion is lightly browned, 5 to 10 minutes.
2. 2 Mix in sweet potato, beans, cumin, oregano, chili powder, cayenne pepper, salt, and pepper; cook and stir until sweet potato is tender, about 10 minutes. Remove from heat and transfer sweet potato mixture to a bowl, scraping the skillet clean with a rubber spatula.
3. 3 Assemble tacos: Heat each tortilla in the same skillet over medium heat until warmed, about 30 seconds per side. Spread mashed avocado onto each warmed tortilla; top with sweet potato mixture, queso fresco, salsa, cilantro, and lime juice.

By Dave

Ingredients

• ✓ potato
• sour cream
• black pepper
• salt
• bay leaf
• oregano
• cumin
• onion
• vegetable oil
• chicken stock
• cilantro
• garlic
• jalapeno pepper
• tomatillo
• vegetable oil
• black pepper
• salt
• chicken

Instructions

1. 1 Season chicken pieces with salt and black pepper on all sides.
2. 2 Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Cook chicken, 2 to 3 pieces at a time, until browned on all sides, about 15 minutes total. Set aside.
3. 3 Place tomatillos, jalepeno peppers, garlic, cilantro, and chicken stock in a blender and puree until smooth. Set aside.
4. 4 Heat 1 tablespoon vegetable oil over medium-low heat in a Dutch oven. Stir in onion, cook and stir until onion is soft and translucent, about 10 minutes. Stir in cumin, oregano, and bay leaf; cook 1 minute.
5. 5 Place chicken over onion mixture in the Dutch oven. Pour in tomatillo mixture. Bring to a boil, decrease heat to low and simmer, covered, until the meat is tender and falling off the bone, about 1 hour 15 minutes.
6. 6 Stir in potatoes and cook, uncovered, until they are easily pierced with a fork, about 35 minutes.
7. 7 Season with salt and pepper to taste; serve garnished with sour cream.

By John Mitzewich

Ingredients

• ✓ potato
• black pepper
• salt
• bay leaf
• cumin
• chicken bouillon granules
• jalapeno pepper
• carrot
• hot tomato sauce
• ground beef
• tomato
• garlic
• serrano pepper
• onion
• vegetable oil
• garlic
• onion
• water
• tomato

Instructions

1. 1 Make tomato sauce: Place tomatoes (whole) in a medium pot and cover with water. Bring to a boil, then use a slotted spoon to transfer tomatoes to a blender. Add 3/4 cup water, onion, and garlic. Blend until smooth and set aside.
2. 2 Make picadillo: Heat oil in a large skillet over medium-high heat. Cook and stir onion and serrano pepper in hot oil until onion is transparent. Add garlic; cook until fragrant, about 1 minute. Add tomato and cook for 1 minute. Add ground beef; cook and stir until beef is browned and crumbly, about 8 minutes.
3. 3 Pour in Mexican-style hot tomato sauce; cook for 2 minutes. Mix in potatoes and carrots; cook for 2 minutes. Add blended tomato sauce, jalapeño, bouillon, cumin, and bay leaf; mix well. Season with salt and pepper. Reduce heat and simmer until most of the liquid is absorbed, about 20 minutes. Let sit for 5 minutes before serving.

By mytable_yourtummy

Ingredients

• ✓ potato
• cilantro
• avocado
• lemon
• green cabbage
• zucchini
• celery
• carrot
• cumin
• black pepper
• garlic powder
• onion powder
• oregano
• seasoned salt
• cilantro
• white rice
• tomato sauce
• egg
• ground beef
• oregano
• garlic
• chicken bouillon
• onion
• tomato sauce
• water

Instructions

1. 1 Pour water into a large stockpot over high heat. Stir in 3 cups tomato sauce, yellow onion, chicken bouillon, garlic, and 1 tablespoon dried oregano. Bring broth to a slow boil.
2. 2 Combine ground beef, eggs, 1/2 cup tomato sauce, white rice, 1/4 cup cilantro, seasoned salt, 1 tablespoon dried oregano, onion powder, garlic powder, black pepper, and cumin in a large bowl. Squeeze mixture with your hands until thoroughly mixed.
3. 3 Scoop 1/4 cup of beef mixture and form in a ball. Lower gently into boiling broth. Repeat with remaining beef mixture.
4. 4 Stir potatoes, carrots, and celery into the broth. Cover and simmer until meatballs and potatoes are tender, about 30 minutes. Stir in zucchini and cabbage. Cover and simmer until cabbage is tender, about 10 minutes.
5. 5 Serve with a squeeze of lemon juice and garnish with avocado and 1/4 cup cilantro.

By SpiceUpYourLife

Ingredients

• ✓ potato
• sour cream
• mexican cheese blend
• liquid smoke
• serrano pepper
• anaheim pepper
• jalapeno pepper
• cilantro
• tomatillo
• green chile
• tomato
• green chile pepper
• green salsa
• beef stock
• cornstarch
• pork shoulder roast
• cayenne pepper
• chili powder
• onion powder
• cumin
• paprika
• garlic powder
• black pepper
• salt
• oil

Instructions

1. 1 Rub the inside of a slow cooker with about 1 tablespoon oil and turn on Low.
2. 2 Mix salt, black pepper, garlic powder, paprika, 1 teaspoon cumin, onion powder, chili powder, and cayenne pepper together in a bowl. Rub spice mixture all over pork. Top pork with cornstarch and pat to coat completely.
3. 3 Heat remaining oil in a heavy skillet over medium-high heat. Sear pork in hot oil on all sides until almost black, about 5 minutes. Transfer seared pork to the slow cooker.
4. 4 Reduce heat to medium and pour beef stock into the skillet. Whisk until boiling, scraping up browned bits, about 5 minutes. Boil gently for 3 to 4 minutes more. Strain stock into the slow cooker. Add salsa, Hatch chiles, diced tomatoes, and potatoes.
5. 5 Combine tomatillos, 1/2 the cilantro, jalapeño pepper, Anaheim pepper, serrano pepper, remaining cumin, and liquid smoke in a blender. Blend on high power and add to slow cooker.
6. 6 Cover and cook on Low for 8 hours.
7. 7 Remove pork from the slow cooker and shred using two forks. Return meat to slow cooker. Season with additional salt and pepper.
8. 8 Serve chili in bowls with Mexican cheese, sour cream, and remaining cilantro.

By Christy Blaker

Ingredients

• ✓ potato
• all-purpose flour
• salt

Instructions

1. 1 Heat a large pot of water to boiling.
2. 2 Peel potatoes and keep submerged in cold water to prevent browning. Grate potatoes by hand or with a food processor into a large bowl. Drain any excess water. Stir in flour and salt. With a teaspoon, form a test dumpling. If it doesn't hold together, stir in more flour.
3. 3 Form dumplings with a teaspoon and gently drop into boiling water. Allow dumplings to float freely. Gently stir with a wooden spoon, so dumplings don't stick together. Reduce heat to a slow boil. Boil for 40 minutes.
4. 4 Drain in a colander. Rinse with hot water. Serve with gravy or melted butter.

By Maureen

Ingredients

• ✓ potato
• thousand island dressing
• cooking spray

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a large sheet pan with cooking spray.
2. 2 Spread potatoes out on the pan. Spread dressing over the top; coat all the potatoes with the dressing.
3. 3 Bake in the preheated oven for 15 minutes. Flip potatoes and bake until brown and crisp, 10 minutes more.

By FrackFamily5 CACT

Ingredients

• ✓ potato
• american cheese
• butter
• sour cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bake potatoes for 1 hour or until soft.
3. 3 In a microwave safe bowl, combine the cheese and butter. Cook in microwave for 1 1/2 minutes or until melted. Add sour cream and mix together.
4. 4 Cut potatoes in half, scoop out insides while being careful not to tear the skins. Add to cheese mixture and mix together until smooth.
5. 5 Stuff potato mixture back into potato shells and bake at 350 degrees F (175 degrees C) for 10 minutes.

By Betsy Loeffler

Ingredients

• ✓ potato
• olive oil
• salad dressing mix

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking dish or rimmed sheet with aluminum foil.
2. 2 Place potatoes in a large resealable plastic bag. Add olive oil and Italian dressing mix, seal the bag, and shake until potatoes are coated evenly. Transfer mixture to the prepared baking dish.
3. 3 Roast in the preheated oven until tender, flipping potatoes halfway through cooking time, about 30 minutes.

By Jules

Ingredients

• ✓ potato
• self-rising flour
• egg
• crouton

Instructions

1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.
2. 2 In a medium bowl combine 2 cups mashed potatoes with flour and egg. Using about 1/4 to 1/2 cup of mixture each, shape into dumplings. Press a crouton into the center of each and seal dough around it.
3. 3 Drop dumplings into simmering soup or broth, cover and cook 20 minutes. Do not remove lid while dumplings are cooking.

By Helen