Potato Puffs

Ingredients
3 cups of mashed potatoes
2 eggs
1/3 cup sour cream
1 heaping cup shredded sharp cheddar cheese
2 tablespoons grated Parmesan
2 tablespoons chopped chives or parsley
Salt and black pepper, to taste

Directions Preheat oven to 400 degrees F. Lightly grease with butter 8 - 9 of the wells of a nonstick muffin pan. In a medium mixing bowl whisk the eggs then mix in the sour cream. Stir in both cheeses and the chives. Add potatoes and mix well. Spoon them into the pan filling the cups to slightly below the top. Bake 25- 35 minutes until they pull away from the sides of the cup and are golden brown. Remove from oven and let them cool 5 minutes in pan. Serve with toppings of choice.

Source - Granny Doc's Kitchen

Potato Soup

Ingredients:
2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
1 regular package uncooked bacon, finely diced
1 medium onion, diced
1/4 bunch celery, diced
8 cups milk
4 cups chicken stock or broth
1 teaspoon salt
1 teaspoon seasoned salt
1 teaspoon black pepper
1 cup salted butter
1 cup flour
1/2 bunch freshly chopped parsley
1 cup whipping cream
***For garnish:***
Shredded cheese
fried bacon bits
chopped green onions

Directions:

1. In a Nonstick 12-Quart Stockpot , boil potatoes in water 10 minutes. Drain and set the potatoes aside until the end. 

2. In sauté pan, cook bacon until crisp.  Drain bacon fat and place on paper towel over plate to drain more.  

3. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. 

4. To the large pan that you boiled the potatoes in, add milk, broth, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. 

5. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. 

6. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Let simmer for about 30 minutes or until flavors are incorporated. 

7. Stir in parsley, reserved potatoes, bacon (reserve some for garnish if desired), celery, onions and cream. 

8. Garnish with cheese, bacon bits, green onions or all three. Serve hot!


Source - Tips From A Typical Mom

Loaded Baked Potato Soup

Ingredients:
8 slices bacon

3/4 cup diced celery
1 diced onion
6-8 Russett potatoes peeled & cut into 1-inch pieces
6 cups chicken stock
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup whole milk
1/2 cup heavy cream
Shredded cheddar cheese
Sour cream
Sliced scallions

Directions:
1. Cook bacon in a large pan until crispy, transfer bacon onto paper towel lined plate & transfer 1/4 cup of bacon drippings into a separate large pot.
2. With bacon drippings on medium-low, add the celery and onions to the pan and cook, stirring occasionally, until onions are translucent.
3. Increase heat to medium and then add the potatoes, stirring to combine. Cook the potatoes for 5 minutes, stirring occasionally, then add the chicken stock. (The chicken stock should just cover the potatoes, so depending on your pot, you may have to add more stock.)
4. Bring the soup to a simmer then cover the pot and cook the soup for 10 minutes, or until the potatoes are fork-tender.
5. In a separate saucepan, melt butter over medium heat. When butter is melted, whisk in the flour to make a roux. Stir the roux constantly for 1 to 2 minutes until it's pale golden colored, then whisk in the milk. Bring the mixture to a boil and cook it, stirring constantly, until it's thickened slightly (for just a minute or two, until you get the consistency of gravy).
6. Whisk the milk/roux mixture into the potato mixture and cook the soup for 5 minutes over medium-low heat.
7. Remove the soup from the heat. Transfer 1/3 of the soup to a medium bowl. Using a hand blender, purée the soup that's remaining in the pot until it's smooth. Return the reserved 1/3 of the soup to the pot, stirring to combine.
8. Stir in the heavy cream and season the soup with salt & pepper. When ready to serve, top each bowl of soup with the cooked bacon, shredded cheddar cheese, sour cream and scallions.

Source: My absolute favorite blog -

Little Baby Garvin

Roasted Ranch Potatoes

Ingredients
2 pounds potatoes (unpeeled, washed and cut into chunks)
1/2 cup ranch dressing (bottled, not packet)
1/2 cup shredded cheddar cheese, plus 1/4 cup more for topping
1/4 cup crumbled, cooked bacon or real bacon pieces from jar
1 tablespoon dried dill weed
3 scallions, washed and chopped
Salt
Pepper
Sour Cream (optional)
Non-stick cooking spray

Directions:
Preheat oven to 350 degrees.

Add (in a large bowl) the ranch dressing, dill, cheese and bacon. Add in the potatoes. Sprinkle in a generous pinch of salt and pepper. Toss to coat potatoes.

Spoon into a greased 9 x 13 baking dish. Cover with foil.

Bake for 60 minutes. Stir gently halfway through to get the bottom potatoes rotated so they don't become burnt and to ensure that the middle and top potatoes get a chance to brown.

Remove foil. Raise oven temperature to 400 degrees. Gently stir again, as necessary.

Bake for an additional 15 minutes, then sprinkle with additional cheese. Bake a few more minutes or until everything is gooey, browned and bubbly on top.

Serve with scallions sprinkled on top for garnish.

Great with a dollop of sour cream.

Loaded Chicken & Potatoes

Ingredients:

1 lb boneless chicken breasts, cubed (1″)
6-8 medium skin on red potatoes, cut in 1/2″ cubes
1/3 c olive oil
1 1/2 tsp salt
1 tsp black pepper
1 Tbsp paprika
2 Tbsp garlic powder
2 Tbsp hot sauce (more if you like it HOT)

Topping:

2 c fiesta blend cheese
1 c crumbled bacon
1 c diced green onion

How to Make:

1. Preheat oven to 400 degrees. Spray a 9X13″ baking dish with cooking spray.
2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish..
3. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound).
4. Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted.

Serve With: extra hot sauce and/or ranch dressing or sour cream!
 
For more delicious recipes follow - SuperMoms Raising Healthy Kids

Garlic & Lemon Chicken with Green Beans & Red Potatoes

Gluten free, Low Carb, Diabetic Friendly and so simple to make!

INGREDIENTS
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

DIRECTIONS
Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

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