Marmies Baked Potato Supreme Recipes

Steps:

• Scrub potatoes; do not peel.
• Tear 4 pieces of foil about 12 inches square depending on the size of your potato.
• Cut potato lengthwise in half but not quite all the way through.
• Place 2 slices onion, 1 slice garlic, butter and herbs in centre of potato.
• Wrap bacon around potato over lengthwise cut, covering onion and other fillings.
• Place potato on foil and fold ends of foil together to seal tightly so it will not leak when cooking.
• This can be baked in the oven at 350F for about an hour.
• This can be barbecued on indirect heat about an hour -- at 400 degrees.
• This can also be baked at the edge of a fire near the coals.
• In all cases you must monitor that they do not burn and turn somewhat frequently. They will feel quite soft when squeezed with your fingertips. (protect your hands from heat).
• Top with garnish and enjoy.

Steps:

• Combine potatoes and carrots in a large pot and fill with cold water. Bring to a boil and cook 5 minutes.
• Add garlic and reduce heat to simmer until potatoes and carrots are tender, about 35 minutes.
• Drain and keep 1 cup of the cooking liquid.
• Mash the potatoes and carrots with a hand masher.
• Combine chicken broth and butter in a small pan; heat over medium heat until the butter melts.
• Slowly stir broth mixture into the mashed potatoes and carrots.
• If nacessary, add the reserved cooking liquid until the potatoes reach the desired thickness. Server while hot.

Steps:

• Pierce potatoes with a fork. Bake at 400° for 60-70 minutes or until tender. Cut potatoes in half lengthwise; scoop out pulp, leaving a thin shell. Set 12 shell halves aside (discard remaining shells or save for another use). , In a large bowl, mash pulp; add the butter, salt, garlic powder, oregano, cayenne, celery salt and enough milk to reach desired consistency. Pipe or spoon into shells; place in two greased 13x9-in. baking pans. Sprinkle with Parmesan cheese and, if desired, paprika. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Steps:

• Pierce the potatoes with a fork. Bake at 400 degrees F for 60-70 minutes or until tender. Cut potatoes in half lengthwise; scoop out pulp, leaving a thin shell. Set shells aside. In a large bowl, mash pulp; add butter, garlic powder, salt, oregano, cayenne, celery salt and enough milk to make a smooth filling. Stuff or pipe into shells; place in two greased 13-in. x 9-in.x 2-in. baking pans. Sprinkle with Parmesan cheese and paprika if desired. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through.

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool., In a large bowl, combine soup, 1-1/2 cups cheese, sour cream, onions, salt and pepper; stir in potatoes., Place in a greased 13x9-in. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Steps:

• Pierce the potatoes with a fork. Bake at 400 degrees F for 60-70 minutes or until tender. Cut potatoes in half lengthwise; scoop out pulp, leaving a thin shell. Set shells aside. In a large bowl, mash pulp; add butter, garlic powder, salt, oregano, cayenne, celery salt and enough milk to make a smooth filling. Stuff or pipe into shells; place in two greased 13-in. x 9-in.x 2-in. baking pans. Sprinkle with Parmesan cheese and paprika if desired. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through.

Steps:

• boil potatoes til slightly tender.
• coarsely grate (or just use frozen shredded potatoes).
• toss all ingredients to mix.
• place in greased, shallow 1 1/2 qt baking dish.
• bake 350 for 30 minutes or til hot, bubbly, and slightly browned.

Steps:

• Preheat oven to 350 degrees F, then grease an 11"x7" baking dish.
• Put potatoes in a large saucepan & cover with water, then bring to a boil & reduce heat. Cover & cook 10-15 minutes or until tender, then drain.
• In a large bowl, mash the potatoes, then add cream cheese, butter & half-and-half, beating together until blended.
• Stir in the green pepper, onions, pimientos, salt & pepper, & then stir in 1/3 cup EACH of the 2 cheeses.
• Transfer to the prepared baking dish & sprinkle with the remaining cheeses.
• Bake, uncovered, for 20-25 minutes or until heated through.

Steps:

• Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. , In a large bowl, mash the potatoes. Add the cream cheese, butter and cream; beat until blended. Stir in the green pepper, onions, pimientos, salt and pepper. Stir in 1/3 cup cheddar cheese and 1/3 cup Parmesan cheese. , Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining cheeses. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Steps:

• Hard boil eggs and place in cold water prior to removing shells. Peel cut and boil potatoes for 15 minutes or until done. Drain and let cool. Dice celery, shred carrots and slice garlic very thin. Saute for three minutes, add pepper, saute 2 minutes more. Cool. Cut zucchini in half lengthwise and slice into 1/4 inch thick pieces. Chop pickles and toss in large bowl with all vegetables. In small bowl combine mustard, mayo, dressing and seasoning. Toss with vegetables coating completely. Peel and slice eggs. Transfer salad to serving dish, arrange eggs on top and sprinkle with paprika. Enjoy!

Steps:

• Place the potatoes in a large saucepan and cover with water. Cover and bring to a boil. Reduce heat; cook for 10-15 minutes or until tender. Drain. Peel potatoes and cut into cubes. , In a blender or food processor, combine the cottage cheese, sour cream, milk, sugar, salt and garlic powder; cover and process until smooth. Transfer to a large bowl; stir in the potatoes and onion. , Pour into a 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 30 minutes. Sprinkle with cheese. Bake 15 minutes longer or until the cheese is melted.