Easy and Quick Recipes

Ingredients 8 slices bacon, cut into 1/2 inch pieces 4 large bake potatoes (about 2 lb) 3 tablespoons vegetable oil 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon paprika 1 tablespoon grated parmesan cheese 1/8 teaspoon pepper Vegetable oil for deep frying 2 cups shredded Cheddar cheese (8 oz) 1/2 cup sour cream 2 large green onions, sliced (1/3 cup) Directions In 10-inch skillet, cook bacon over medium heat, stirring occasionally, until bacon is crisp; drain on paper towels. Meanwhile, gently scrub potatoes, but do not peel. Pierce potatoes to allow steam to escape. Place on microwavable paper towels. Arrange in spoke pattern with narrow ends in center. Microwave 12 to 14 minutes, turning once, until tender. Cover; let stand 5 minutes. When potatoes are cool enough to handle, cut lengthwise in halves; carefully scoop out pulp, leaving ¼-inch shells. Save potato pulp for another use. In small bowl, mix oil, salt, garlic powder, paprika, cheese and...

Ingredients 2 1/2 cups milk 1 1/4 cups water 1/4 cup margarine or butter 1 box (7.2 oz) Betty Crocker® homestyle creamy butter or roasted garlic mashed potatoes 1 cup shredded pepper Jack cheese (4 oz) 1/2 cup crumbled cooked bacon 2 tablespoons chopped fresh parsley, if desired 1 tablespoon crumbled cooked bacon, if desired Directions In 3-quart saucepan, heat milk, water and margarine to boiling. Stir in contents of both pouches of potatoes (from potatoes box) just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in cheese and 1/2 cup bacon. Spoon potatoes into serving dish; top with parsley and 1 tablespoon bacon. Servings: 10

Ingredients Nuggets 1 bag (28 oz) frozen potato nuggets 2 cups shredded Cheddar cheese (8 oz) 1 cup cooked real bacon pieces (from a jar or package) 2 tablespoons ranch dressing mix (buttermilk recipe; from 0.4-oz package) Salt and pepper to taste Dipping Sauce 2 containers (5.3 or 6 oz each) plain Greek yogurt 1 package (0.4 oz) ranch dressing mix (buttermilk recipe) Directions Bake potato nuggets as directed on bag. Meanwhile, in medium bowl, toss cheese, bacon pieces and 2 tablespoons dressing mix. Set oven control to broil. Top baked potato nuggets evenly with cheese-bacon mixture. Sprinkle with salt and pepper to taste. Broil 3 to 5 minutes or until cheese is melted and bubbly. In small bowl, stir together yogurt and 1 package dressing mix. Serve potato nuggets with dipping sauce.

Ingredients : 1 lb potato, peeled 1 large onion, diced 1/4 cup olive oil 5 eggs salt Directions : Slice the potatoes as thin as possible and dry with a paper towel. Sauté potatoes and onions in olive oil over medium heat, turning frequently, until golden brown (about three minutes). Meanwhile, beat the eggs with salt and pepper until foamy, 1-2 minutes. Pour the eggs over the potatoes, cover, lower the heat, and cook for about 5-7 minutes, until the omelette is set and the bottom is golden brown. Slide the omelette onto a plate, cover with the other plate, flip, and slide the omelette back into the pan, so that the cooked side is on top. Cover and cook for about 5 minutes longer. Cut into wedges and serve.

Ingredients : 6 medium potatoes (2 pounds) 1/2 lb bacon, prepared as in Homemade Fresh Bacon Bits 1 cup thinly sliced celery 1/2 cup finely chopped onion 1/3 cup sweet pickle relish 1 1/4 cups mayonnaise or 1 1/4 cups salad dressing 2 teaspoons sugar 2 teaspoons celery seeds 2 teaspoons apple cider vinegar 2 teaspoons prepared mustard 1 1/2 teaspoons salt 2 hardboiled egg, coarsely chopped Directions : Cook potatoes in boiling, salted water until tender. Drain well. Peel and cube potatoes. Transfer to a large bowl. Add celery, onion, sweet relish and bacon bits. Combine mayo, sugar, celery seed, vinegar, mustard, and salt. Add mayo mixture to potatoes. Toss lightly to coat potato mixture. Carefully fold in the chopped eggs. Cover and chill thoroughly. Bacon bit tip: Partially freeze your package of bacon. Use a sharp knife and cut the frozen bacon into long strips about 1/4 inch wide. Turn the bacon and cut the strips into pieces also about 1/4 in wide...

Ingredients 16  small red potatoes Salt and pepper 6  slices bacon 1/2 cup   reduced-fat sour cream 3 tablespoons   snipped fresh chives Preparation 1. Scrub potatoes well, place in a pan and cover with cold water by at least 1 inch. Add 1 tsp. salt, bring to a boil over medium-high heat and cook until potatoes are tender and a knife can be inserted easily, 15 to 20 minutes. Drain; let cool. 2. Cook bacon in a skillet over medium heat, turning, until crisp, about 12 minutes. Drain on paper towels. When cool, crumble bacon. 3. Cut each potato in half crosswise. Trim a small slice from the bottom of each half so it stands upright. With a melon baller or teaspoon, remove center of each potato, leaving a 1/4-inch border. Put potato flesh in a bowl and mash with sour cream; season with salt and pepper. Fold in crumbled bacon. Fill each potato half with sour cream mixture and sprinkle with chives (you may have some filling left over). Serve immediately. ...

Ingredients 2 1/2 pounds   baby red potatoes, each cut in half Salt and pepper 6  ears corn (3 1/2 lb. unshucked or 1 1/2 lb. frozen) 3 tablespoons   unsalted butter 2 teaspoons   dried thyme 1/4 cup   chopped flat leaf parsley Preparation In a large saucepot, cover potatoes with water and 1 tsp. salt, and bring to a boil. Simmer until potatoes are tender, about 15 minutes. Using a slotted spoon, remove potatoes, put them in a large bowl and set aside; cover with foil to keep warm. Leave water in saucepot. Using a sharp chef's knife, slice corn kernels from cobs. Bring potato water back to a boil and add corn. Cook for 1 minute; drain. Combine potatoes and corn in a large bowl. Toss with butter and herbs and season with salt and pepper. Serve hot. Change the herbs. If you don't care for thyme, swap in another herb, such as marjoram or oregano.