Joyces Simply Something Different Potato Bake 5fix Recipes

Steps:

• Preheat the oven to 375 degrees F. Rub the potatoes with the oil and season generously with kosher salt. Place on a baking sheet and bake until the potatoes are very tender on the inside and crisp on the outside, about 1 hour, 15 minutes. Let stand 5 minutes.
• Meanwhile, heat the butter in a large nonstick skillet set over medium heat. Add the leeks and season with salt and pepper, cook until soft, about 6 to 8 minutes. Add the garlic and thyme and cook until fragrant, 1 minute. Cool slightly.
• Cut lengthwise, opening down the center of each potato, stopping about 1-inch from each end. Scoop out the insides into a large bowl, keeping about 1/4-inch shell of potato next to the skin.
• Add the leek mixture, cream cheese and milk to the potato and mash well with a fork until combined but slightly chunky. Stir in the chopped parsley. Spoon the filling back into the potato shells, about 1/2 cup of filling for each potato and place back on the baking sheet. Bake until heated through and the tops are lightly browned, 20 to 25 minutes. Garnish with extra parsley.

Steps:

• Preheat oven 400°F.
• While chicken is cooking combine green chili enchilada sauce and diced green chilis in a bowl.
• Stir in potatoes until coated.
• Stir in 1 cup of shredded cheese reserve 1 cup for later.
• Stir in cooled shredded chicken.
• Pour into lightly greased 9x13 pan.
• Sprinkle remaining cheese on top.
• Bake at 400F for 45 to 50 minutes.

Steps:

• Crisp the prosciutto in a 350° oven for 10 minutes. Let cool then crumble into small pieces.
• Set oven to 375°.
• Separate the egg whites and yolks. Whip the 3 egg whites until stiff.
• Mix together the Simply Potatoes, 1 egg yolk, prosciutto, and white cheddar cheese. Fold in the egg whites.
• Put the mixture into a greased mini-cheesecake pan. Sprinkle 2 t. of chives on top.
• Bake for 25-30 minutes. Let cool for 5 minutes, then remove from pan. Sprinkle the remaining chives on top.

Steps:

• Liberally butter the oven tray. Slice the potatoes using the fine blade of a food processor or a sharp knife, separating slices that have stuck together.
• Pour the boiling water into a large pan and whisk in the bouillon powder. Tip in the potatoes, cover, bring to the boil and cook for 2 minutes.
• Using a fish slice, transfer the potatoes to the oven tray, letting a little of the stock come along with each batch. Spread the potatoes out evenly in the oven tray. Don't attempt to overlap layers in a neat fashion, as you would for a gratin - this is a casual, baker's-style dish. Discard the remaining stock, or use it as a soup base.
• Season the potatoes, then slide the tray into the oven for the last 30 minutes of the pork cooking time (or cook separately for 30 minutes in a preheated 170C/Gas 4/fan oven). After 30 minutes, increase the heat to 220C/Gas 7/ fan oven 200C, and cook for 25-35 minutes longer.
• Score the potatoes into 8 portions and serve straight from the tray, lifting them out with a fish slice. They won't look neat but will taste divine.

Steps:

• 1. Evenly spread hash browns in bottom of prepared 9"x 9" pan.
• 2. layer jalapeno slices over hash browns.
• 3. spread ham and then cheese over jalapenos.
• 4. pour beaten eggs evenly over casserole.
• 5. bake at 350 for 1 hour.

Steps:

• With a sharp knife, slice potatoes thinly but not all the way through, leaving slices attached at bottom. Fan potatoes slightly. Place in an ungreased 13x9-in. baking dish. Drizzle with butter. Sprinkle with Italian seasoning and salt. , Bake, uncovered, at 425° for 50 minutes. Sprinkle with cheeses and parsley; bake 10-15 minutes longer or until lightly browned.

Steps:

• Warm potatoes about 45 seconds in microwave.
• Add cheese and bacon, mix together.
• Place mixture in wraps, approximately 3 tablespoons per wrap.
• Use finger to wet all eges with water very slightly.
• Fold wrapper half way over at an angle,then fold two corners in and roll, make sure all edges are sealed.
• Drop egg rolls in fryer and cook for 2 1/2-3 minutes.
• Serve and eat.