Loaded Breakfast Potatoes

I love loaded potatoes in restaurants, so have modified them to make at home.  Use the microwave for the potatoes to save you about 10 minutes.  I also use thin-skinned red potatoes instead of russets to eliminate peeling time.

Loaded Breakfast Potatoes

1 1/2 lbs. red potatoes, cubed
1/4 lb. bacon strips, chopped
1/4 C cubed fully cooked ham
1/4 C chopped green bell pepper
**I also add about 1/8 C chopped onion---optional)
1 C (4 oz.) shredded cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper
Sour cream (optional)
2 green onion, chopped (optional)


Place potatoes in a microwave-safe dish and cover with water.  cover and microwave on high for 4-5 minutes or until tender.  Meanwhile, cook bacon over medium heat in a large skillet until crisp.  Remove to paper towels with a slotted spoon.  Drain potatoes; saute in bacon drippings until lightly browned.  Add the ham, cheese, salt, pepper and bacon.  Cook and stir over medium, heat until cheese is melted. 
Serve with sour cream and a sprinkling of green onion if desired.

Serves 6

Garlic Smashed Potatoes

My husband LOVES these potatoes, so thought I'd share with you all.  These delicious potatoes are so creamy you won't believe they are light.  Enjoy!

Garlic Smashed Potatoes

3 garlic cloves
1/4 tsp. olive oil
3/4 lb. red potatoes, cubed
2 Tbsp. fat-free or low fat milk
2 Tbsp. reduced-fat sour cream
1 1/2 tsp. grated Fresh Parmesan cheese
1 tsp. snipped fresh dill
1/4 tsp. salt
1/8 tsp. pepper
Dash cayenne pepper, if desired.  I desire.........

Place garlic on a double thickness of foil.  Drizzle with oil.  Wrap foil around garlic.  Bake at 425 degrees for 15-20 minutes.  cool for 10 minutes.

Meanwhile, place potatoes in a saucepan and cover with water.  Bring to a boil.  Reduce heat; cover and cook for 10-15 minutes or until tender.  Drain.  Transfer potatoes to a boil; squeeze softened garlic into bowl.  Add the remaining ingredients and lighly mash or "smash".

Serves 2

Potato Casserole

Wendy's Potato Casserole

     I had a request for gluten-free recipes this morning so I thought I'd post this as it was on my list to do at some point anyway.  I must give credit where credit is due, however.  My good friend Wendy Kidder-Frank shared this recipe with me many years ago, when we were neighbors & participated in a cooking co-op.  This quickly became one of my family's favorites & I do hope you all will enjoy it as well.
     This easy casserole would be wonderful to tote along to a potluck or a church get-together or simply to accompany a main dish when having company for dinner. 

5-6 medium baking potatoes
1 can cream of chicken soup
1 pint sour cream (I use the light, and don't feel it changes the flavor in any way)
1 lb. cheddar cheese (NOW do you see WHY I use light sour cream? ...lol....this may be gluten-free, but it's NOT a dieter's dish!)
cornflakes cereal, crushed for topping

Boil potatoes until JUST soft, but crunchy.  Cool completely then shred the potatoes.  Mix cheese, sour cream and soup with potatoes.  Place in greased 9 x 13 x 2" baking dish and bake, uncovered, in a 350 degree oven for 30-40 minutes.  Top with crushed cornflakes and serve.

Better than a Baked Potato...Soup

Baked Potato Soup

This requires a little bit of prep work.  But it's NOT hard and I'm telling you it is worth the time spent!!  If you love baked potatoes, and you love pototo soup, then you can imagine combining the two makes for a fabulous soup.  This really is, again, another recipe to rival any restaurant's potato soup offering.


5 large baking potatoes
2/3 C butter OR margarine
2/3 C all-purpose flour
3/4 tsp. salt
1/4 tsp. pepper
6 C milk
1 C (8 oz.) sour cream
1/4 C thinly sliced green onions
10 bacon strips, cooked and crumbled
1 C (4 oz.) shredded cheddar cheese

Bake potatoes in microwave until JUST tender (about 10 minutes, but watch 'em).  Cool potatoes completely then peel and cute into large cubes. 

In a large saucepan, melt butter; stir in flour, salt and pepper until smooth.  Gradually add the milk.  Bring to a boil; cook and stir for 2 minutes or until thickened slightly.

Remove from heat; whisk in sour cream.  Add potatoes.  I garnish with the cheddar cheese, green onions and crumbled bacon.    Yield:  10 servings