Hearty Baked Potatoes Recipes

Steps:

• Scrub and pierce potatoes. Bake at 400° for 40-60 minutes or microwave, uncovered, on high for 12-14 minutes or until tender. Meanwhile, in a skillet, cook the sausage over medium heat until no longer pink; drain., When potatoes are cool enough to handle, cut in half lengthwise; scoop out pulp, leaving a 1/4-in. shell. In a large bowl, mash the pulp with butter. Stir in the sausage, cheese, ham, bacon, sour cream, salad dressing, salt and pepper., Spoon into potato shells. Place on two ungreased baking sheets. Bake at 400° for 30 minutes or until golden brown.

Steps:

• Scrub and pierce potatoes.
• Bake at 400 degrees or microwave, uncovered, on high for 12-14 minutes or until tender.
• Meanwhile, in a skillet, cook the sausage over medium heat until no longer pink; drain.
• When potatoes are cool enough to handle, cut in half lengthwise; scoop out pulp, leaving a 1/4-inch shell.
• In a large mixing bowl, mash the pulp with butter.
• Stir in the sausage, cheese, ham, bacon, sour cream, salad dressing, salt and pepper.
• Spoon into potato shells.
• Place on two ungreased baking sheets.
• Bake at 400 degrees for 30 minutes or until golden brown.

Steps:

• Place first seven ingredients in a 6-qt. slow cooker. Cook, covered, on low until potatoes are very tender, 6-8 hours., Mash potatoes slightly to break up and thicken soup. Add 1 cup cheese, cream and chives; heat through, stirring until blended. Serve with toppings as desired. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Steps:

• Bake potatoes, cool and peel most of the skin off. Cut in medium cubes.
• Roast garlic at the same time as you do your potatoes. {I use aluminum foil it's easy clean up.} Mash garlic.
• Fry Bacon until crisp cut in small cubes, reserve for garnish. {reserving drippings}.
• Wash and dry leek. Slice and add to reserved bacon fat and butter along with the diced celery. Saute with leeks in the bacon fat and butter until tender.
• To this add white wine and roasted.
• garlic. Next add the herbs, kosher salt and fresh cracked black pepper. When this is integrated well. Add the baked potato, mashed potato, cream and milk. Heat on low until ready to serve.
• Garnish with a dollop of sour cream, chives and bacon bits.