Dads Baked Potatoes Recipes

Steps:

• Place the potatoes into a large pot and 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 a minute or two. Allow the potatoes to cool.
• While potatoes are cooking, place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spiral pasta, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink, rinse with cold water, and let cool.
• Peel the potatoes. Chop potatoes and hard-cooked eggs into bite-size pieces in a large bowl. Mix in the cooked pasta, dill pickles, and green onions. In a bowl, stir together the mayonnaise, Worcestershire sauce, enough dill pickle juice to make a creamy dressing, and salt and pepper to taste. Pour the dressing over the potato mixture, and toss lightly to coat all ingredients with dressing. Chill the salad until cold, at least 30 minutes.

Steps:

• Scrub your potatoes and slice each potato into 1/2-inch rounds, but keep them together in the potato shape.
• Place one potato on each foil square and top with one onion round each, and then the butter pat on top of the onion (the size of your pat of butter is up to you, but mine are about 1 1/2 tablespoons each.
• Now the fun part. I line up all of my spices in front of me and shake on as much as I like to each potato. Be very liberal--potatoes can take a lot of flavor.
• Then put each foil square in front of you with the potato lengthwise. Grab the front flap and the back flap and pull them together over the potato and then roll them down together until you get close to the potato. Then grab the sides and roll them upward so that none of the butter spills out during baking.
• Place them on a baking sheet in a 350-375° oven for about an hour, depending on how big your potatoes are and how thick you sliced them. You can check their doneness by sliding a knife into one through the foil--if it goes in smoothly, it's done.
• Enjoy!

Steps:

• Preheat the oven to 350 degrees.
• Heat a cast iron skillet and add the olive oil.
• Season the potato cubes with salt and pepper to taste.
• Saute the potatoes in the hot olive oil, stirring until the potatoes start to brown.
• Add garlic, onion, and rosemary and add a ladel of chicken broth and stir.
• Over medium-high heat continue to stir and add ladels of chicken broth as the potatoes absorb the liquid -- very much like risotto, a little at a time.
• The potatoes will reach an al dente state, keep testing because you don't want mashed potatoes.
• Remove from the heat and add the cream, stirring until all mixed well and looks real creamy.
• Taste and reseason with more salt and pepper as needed.
• Then drop in the cheese and mix.
• Pop into the oven for about 10-15 minutes, or until the cheese is all melty and bubbling.
• Accent with either minced parsley or chives and serve.

Steps:

• Grate together potatoes and onion (or just do it in the food prossessor) Add next 3 ingredients and mix well.
• Add flour to thicken and mix well.
• Cover bowl with a plate (not air tight) and let stand 30 min.
• Fry in little oil by tablespoons or a little bigger till lightly brown on one side,turn and fry again til golden.

Steps:

• Preheat oven to 350 degrees.
• In a large bowl mix 1 cup of warm water, 1/2 cup sugar and 1 package of yeast. Set aside to soften.
• In another bowl blend 1/2 cup instant potatoes and 1/2 cup warm water.
• Add potatoes to the yeast mixture.
• Add 1 teaspoon salt, 1/2 cup shortening, 2 eggs and 2 cups of flour, beat well.
• Cover and set aside for 10 minutes.
• Mix in the remaining 3 to 3 1/2 cups of flour.
• Knead dough for 5 minutes and place in a well greased bowl.
• Cover with a damp towel and let rise.
• When dough has doubled in size, knead it down.
• Shape as desired, we use about fist sized rolls.
• Place on lightly greased cookie sheet and cook for about 15 to 20 minutes.

Steps:

• Dice peeled potatoes and cook until done.
• Boil eggs (10 minutes of solid boiling) and cut into medium size chunks.
• Dice pickles.
• Mix all ingredients together.
• **Mayo and mustard is approximate. It depends on the size of your potatoes as well as how your preference is. Salt to your preferred taste as well.
• Refrigerate until cold.