Perfect Potato Pockets Recipe 435

Steps:

• In large bowl, mix the mashed potatoes and hot water. Add cream cheese; beat until blended. Stir in the ham, onions, bacon and Cheddar cheese. Separate crescent dough into 8 triangles. Slightly stretch corners of short side of each triangle to make longer. Place on ungreased cookie sheet. Spoon 1/3 cup potato mixture on center of each triangle. Bring corners to center over filling, overlapping ends; press gently to seal. Mix butter and pepper sauce; brush over tops. Bake at 375°F 10 to 12 minutes or until golden brown.

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Spray four sheets of aluminum foil with cooking spray.
• Divide potatoes evenly among the sheets of aluminum foil; season with salt, pepper, garlic powder, and oregano. Place 2 tablespoons of the butter flavored spread over each mound of potatoes. Create packets by folding and sealing the aluminum foil. Place the foil packets on a baking sheet.
• Bake in the preheated oven until potatoes are tender and easily pierced with a fork, 55 minutes to 1 hour. Drain melted butter-flavored spread before serving.

Steps:

• Preheat oven to 375 degrees Fahrenheit. Combine the sweet potato, 1/4 cup hummus, tangerine, maple syrup, black pepper and salt. Mash until completely incorporated, and then fold in the onion, carrot and parsley. Set aside.
• Brush the pitas with olive oil, sprinkle with a pinch of fresh thyme and slice into four triangular quarters. Arrange pita bread on a baking sheet and bake for 10 minutes. You want the edges to brown and the pitas to lightly toast, yet still stay soft on the inside. Do this right before you are ready to fill your pockets.
• Open pita and add the following to each pocket - 1 teaspoon garlic hummus, 2 tablespoons sweet potato mash, 1 tablespoon cranberry sauce, a tablespoon of spinach. Close the pitas and return to baking sheet. Continue until all the pita triangles are assembled.
• Warm stuffed pitas in oven for another 5 to 10 minutes before serving to lock in the flavors. Serve warm.

Steps:

• Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat until hot but not smoking. Add potatoes, and cook, stirring frequently, until tender, about 12 minutes. Stir in onion and sausage, breaking up sausage as it cooks; continue cooking until meat is no longer pink, about 5 minutes more. Stir in thyme and salt; remove from heat.
• Place puff pastry on a lightly floured surface, unfold, and roll out to a 12-inch square. Cut into quarters to get four 6-inch squares. Place one quarter of the sausage mixture in the middle of each puff-pastry square. Gently fold one corner of the square over the filling to the opposite corner, forming a triangle; press edges to seal. Repeat with each remaining square.
• Place filled pockets on a rimmed baking sheet, and brush lightly with egg. Bake until golden brown, about 20 minutes. Serve immediately.

Steps:

• 1. In large bowl, mix the mashed potatoes and hot water. Add cream cheese; beat until blended. Stir in the ham, onions, bacon and Cheddar cheese.
• 2. Separate crescent dough into 8 triangles. Slightly stretch corners of short side of each triangle to make longer. Place on ungreased cookie sheet. Spoon 1/3 cup potato mixture on center of each triangle. Bring corners to center over filling, overlapping ends; press gently to seal.
• 3. Mix butter and pepper sauce; brush over tops. Bake at 375°F 10 to 12 minutes or until golden brown.

Steps:

• In large bowl, mix the mashed potatoes and hot water. Add cream cheese; beat until blended. Stir in the ham, onions, bacon and Cheddar cheese.
• Separate crescent dough into 8 triangles. Slightly stretch corners of short side of each triangle to make longer. Place on ungreased cookie sheet. Spoon 1/3 cup potato mixture on center of each triangle. Bring corners to center over filling, overlapping ends; press gently to seal.
• Mix butter and pepper sauce; brush over tops. Bake at 375 degrees F 10 to 12 minutes or until golden brown.

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Scrub the potato, and pierce the skin several times with a knife or fork. Rub the skin with olive oil, then with salt.
• Place the potato in the preheated oven, and bake for 90 minutes, or until slightly soft and golden brown. Slice the potato down the center, and serve with butter and black pepper. Sprinkle shredded Cheddar cheese over the top, if desired.

Steps:

• On two pieces of heavy-duty foil (about 18 in. x 18 in.), divide potatoes, onion, butter, salt and pepper. Fold foil around potato mixture; seal tightly. Cook on a covered grill over medium heat for 20-30 minutes or until potatoes are tender.

Steps:

• Divide the potatoes, carrots and onion equally among four pieces of heavy-duty aluminum foil (about 18 in. x 12 in.). Top with butter; sprinkle with salt if desired and pepper. Bring opposite short ends of foil together over vegetables and fold down several times. Fold unsealed ends toward vegetables and crimp tightly. , Grill, covered, over medium heat for 10-15 minutes on each side or until potatoes are tender. Remove from grill. Open foil and sprinkle with cheese; reseal Let stand for 5 minutes or until the cheese melts.