Tuna Boats [Twice Baked Potatoes]

 

What!!??!! is that?!

Is that what you're asking yourself right now?

That's certainly what I asked the first time I had these twice baked potatoes.  This recipe comes from a long time ago.

The summer after the hubs and I were married we house sat one of his sister's houses. We didn't mind at all because it was close to the hospital (I was due that summer with my oldest), we didn't have to pay rent, and most of the time we had the house to ourselves.  Every once in a while this sister and her family would come for a weekend.

One weekend she made us "tuna boats". To be perfectly honest, I was a tad bit grossed out.  Tuna in potatoes?  Sick!  And to be perfectly honest again, after I ate one, I was very shocked.  It was actually quite good, so much so that I ate two of them and made them for several years after that.

Then they just stopped making it into our menu rotation. Mostly because I was trying new things and soon I completely forgot about them. Then my oldest remembered them several months ago and asked if we could have them for dinner. After asking the hubs and Seth what they remembered was in these potatoes (since I have no known copy of this beauty), we tried several different versions and this is what we decided we liked best.

The other kids loved them and once again I was very surprised on how well tuna and potatoes go together.  So yummy!!

Tuna Boats [Twice Baked Potatoes]

(click here for printable version)

6 medium russet potatoes
1 tsp salt
1/2 tsp pepper
1 cup cheddar cheese, shredded
1 can tuna fish, drained
1/2 cup sour cream
1/2 cup ranch dressing
1/3 cup fresh parmesan, shredded

1. Bake potatoes at 350°F for an hour or until fork can easily be inserted in center. Remove from oven and let cool 10 minutes. Carefully, they will be hot, cut potatoes down the center lengthwise. Scoop out insides, leaving a 1/4" around the skin, and put into large bowl.

2. Add salt, pepper, cheese, tuna fish, sour cream, and ranch dressing to potatoes. Mix everything together until completely combined and breaking up potato chunks. Carefully spoon mixture back into potato skins. Sprinkle fresh parmesan on the top of all the potatoes. Put back in oven till warmed through, about 25-30 minutes. Serve warm with ranch dressing to dip. Enjoy!

Jo Jo's Potato Wedges

Excuse the non-dessert post.

I know, I know... I prefer desserts too but this house hasn't had many of those lately.  Pretty sad but sometimes a woman's got to do what a woman's got to do.

You see I have had hypothyroidism for several years now.  And I have been doing much better, not completely normal but much better.  As I read and talked with others I have come to a place that is working much better for me.  I am going gluten free.

Now I do not have Celiacs but Hypothyroidism and Celiacs are both in the same family of diseases: auto-immune.  Once you have one, the chances of you having parts of others are much higher.

I have still been struggling greatly with my energy levels and I was sick to death of it.  So I decided that it was time for me to try something new.  I have been doing this for 3 weeks now and I am feeling quite spectacular (even through a week of girls camp).

This means that I haven't been able to make much desserts, mostly because I am still building up my inner strength to avoid them, but don't worry. there will still be lots of yummy desserts coming your way, just not today.

Thanks for sticking with me through that and now because I have been eating a lot of potatoes, here is a  yummy way to have something different than the normal.  We enjoyed these with some grilled hamburgers (minus the bun for me) and so tasty!!

Jo Jo's Potato Wedges

(click here for printable version)

3 medium russet potatoes, scrubbed

5 tbsp vegetable or canola oil

2/3 cup panko bread crumbs

2/3 cup grated Parmesan cheese

1 tbsp paprika

2 tsp dry mustard

1/2 tsp salt

3/4 tsp garlic powder

3/4 tsp dried thyme

1/8 tspn cayenne pepper

1.  Preheat the oven to 400°F. Place a rimmed baking sheet on a rack in the middle position. While the sheet is preheating, cut each potato lengthwise into 6 wedges. Place the potatoes in a large bowl and wrap tightly with plastic wrap. Microwave the potatoes until the edges of the potatoes are translucent but the centers remain firm, about 4-5 minutes (mine took a little longer, about 8-10, just keep an eye on them), shaking the bowl to redistribute halfway through without removing the plastic wrap. When the potatoes are finished, carefully remove the plastic and drain the potatoes well. Return the potatoes to the bowl, add 3 tablespoons oil, and gently lift and stir (careful not to break the potatoes apart), until the potatoes are coated with a starchy film, about 1 minute. This will help the coating adhere to the potatoes.

2.  In a shallow pie plate, combine the panko, Parmesan, paprika, dry mustard, salt, garlic powder, thyme and cayenne. Dredge 1/4 of the potatoes in the panko mixture, pressing gently to adhere. Transfer the potatoes to a large plate or platter and repeat with the remaining potatoes in shifts. Let the potatoes sit in a single layer for 15 minutes after coating.

3.  Carefully remove the hot baking sheet from the oven and brush with the remaining oil. Arrange the potatoes, cut side down, in a single layer. Bake, flipping the potatoes halfway, until the potatoes are cooked through and are crisp and golden brown, about 25 minutes. Serve and enjoy!

Source: Mel's Kitchen Cafe

Good Luck Potatoes

Happy Thanksgiving...tomorrow!

Are you ready?

I'm not but I'll get there eventually.

I am in charge this year of the regular potatoes, the sweet potatoes, a fruity-type salad, and a couple pies.  I plan my meal for at least a month in advance so I can make sure we have the most delicious items and well lets face it, I love an excuse to try out even more recipes.

I definitely know what pies I am taking...Coconut Cream and Apple (the hubs requested this one) and and what sweet potato dish is going but we weren't quite set on which potatoes to bring.  So in our quest for the perfect potatoes for wowing the family we came across this beauty.

I just have one word to say about it.

Gruyere.

Okay maybe two words.

Amazing.

Donna's Good Luck Potatoes

(click here for printable version)

3 pounds russet potatoes

3 ounces grated Gruyere cheese 

¼ c. butter, melted 

½ c. milk

¾ c. whipping cream

3 Tbsp. shredded Parmesan cheese, fresh is best

1.  Scrub the potatoes and poke several holes in each with a fork. Bake the potatoes at 400 degrees for 45-60 minutes, or until a fork pierced into one of the thicker ones goes in easily. Remove from oven and cool potatoes briefly. 

2.  Cut each potato in half, and using a towel in your hand to keep the potatoes from burning you, spoon the flesh from the peels. Put the potato flesh in a large bowl and discard the peels. Mash the potatoes a few times with a masher and add the melted butter. Continue to mash the potatoes until they are evenly coated with butter. (note: It is very important to make sure the better is completely absorbed into the potatoes before you add the milk) Add the milk and continue to mash until the potatoes are the consistency that you like.  Add salt and pepper to taste. 

3.  Spread the potatoes into a greased 3 quart baking dish.  Cover them and put them in the oven at 250°F while you prepare the topping. 

4.  Whip the cream until it is fluffy, but soft and fold in Gruyere cheese. Remove potatoes from the oven and spread the cream mixture over the potatoes and sprinkle Parmesan cheese on top. Bake at 500 degrees for 10 minutes.  Enjoy!

Source:  The Meaning of Pie

Cheesy Au Gratin Potatoes

Most of us are potato lovers at our house, especially the hubs.  If I ever ask him what he wants with the main dish it's always potatoes.  I try to get him to branch out and sometimes he does but it's only as far as rice.

I know, not very exciting.

But because we have potatoes so often I am always looking for new ways to have them.  I can only handle so many baked, mashed, and roasted potatoes and then I have to find something different.

Well I have stumbled upon two AMAZING new potatoes recipes that would be perfect for Thanksgiving and so delicious for any time of the year.

The first one is this lovely lady (and the next one I will share next week).  These are now my go to recipe.  The whole family L.O.V.E.S. them.  It is good that it makes a small pan because you could seriously eat the whole thing...not speaking from experience or anything!

It is also ideal for gatherings.  I have taken this deliciousness to two get togethers recently and everyone has ranted and raved over it. I love the crunchy topping but feel free to leave it also and I love that their is not one can of creamed anything in this recipe!

Cheesy Au Gratin Potatoes

(click here for printable version)

Potatoes:

3 Tbsp. butter

1 small yellow onion, chopped

1/4 c. all-purpose flour

1 1/2 c. low-sodium chicken broth

1 c. milk

1 ½ tsp. salt

1/2 tsp. pepper

1/2 tsp. dried thyme

2 c. shredded sharp cheddar cheese (about 8 ounces)

26-ounce bag frozen shredded hash browns

1/2 c. light sour cream

Topping:

3 c. cornflakes, lightly crushed

2 Tbsp. butter, melted

1.  Preheat oven to 350° F.  Melt butter in a large pot over medium heat. Add onion and cook until the onion is softened and translucent, about 5-6 minutes. Stir in the flour and cook, stirring constantly, for about a minute. Combine the chicken broth and milk in a liquid measure and slowly whisk in the mixture. Add the salt, pepper and thyme. Stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes.

2.  Take the pot off the heat and stir in the cheese until smooth. Mix in the frozen hash browns, lifting and folding the mixture until well combined. Finally, stir in the sour cream.

3.  In a medium bowl, toss the lightly crushed cornflakes with the butter until evenly combined. Put the potato mixture into a 9X13-inch baking dish and top with the buttered cornflakes. Bake for 45 minutes, or until hot and bubbly around the edges. (If you would like these to cook longer you can also cook them at 300° F for 90 minutes) Remove from oven and let rest for 10 minutes before serving.  Enjoy!

Source:  Mel's Kitchen Cafe

Bacon-n-Ranch Potato Salad

 Potato Salad is another side dish that is a must have at a BBQ and would be perfect for a Father's Day BBQ.

I have always made potato salad one way.  The same way my mother has always made it and the way that I love...and lots of other people love.  The problem is when I take it to a BBQ there is always one question that people ask.

 Now you might be thinking that the question might be something like has your potato salad been in the fridge so I won't get food poisoning or do you use mayo or miracle whip?

Nope!

The question is exactly the same every time.  Does it have mustard in it (said with great emphasis)?

Who knew that mustard was such a decisive little sandwich condiment.  I surely didn't and so I have been looking for a potato salad that doesn't have mustard in it but is still up to par with the taste bud test.

I came upon a version of this one from a friend.  It has everything a man would love: BACON and guess what?  No mustard.

This also passed the taste bud test.  It was very yummy and my 10 year old ate 3 helpings.  

So to all of you who hate mustard in their potato salads, give this one a try and let me know what you think.

Bacon-n-Ranch Potato Salad

(click here for printable version)

6-8 medium red potatoes

1 T. kosher salt

2 eggs, hard-boiled and chopped

6 strips bacon, cooked and crumbled

1/2 c. sour cream

1 T. dry ranch dressing mix (I use Hidden Valley Ranch)

1/2 c. Hickory Bacon and Onion dressing (you can also use regular ranch)

Seasoning salt, to taste

1.  Place potatoes and salt in large pot of water and bring to a boil.  Let cook until potatoes can be pierced with a fork easily (don't overcook or you will have a mushy potato salad).  Drain potatoes and set aside to cool.

2.  Meanwhile, in a medium bowl add sour cream and dry ranch dressing mix.  Mix well.  Cut potatoes into bite size pieces.  Add potatoes and eggs to the sour cream mixture.  Add Hickory Bacon and Onion dressing (or regular ranch) and seasoning salt, if needed add more dressing until salad is moistened to your liking.  Toss well, cover, and refrigerate for at least 2 hours to let the flavors blend together.  Right before serving add the cooked and crumbled bacon, mixing well.  Serve cold or at room temperature.  Enjoy!

Linking with these fabulous parties
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Tidy Mom

Ultimate Oven Fries

Do you ever struggle to find a side dish for dinner?

I certainly do.  When I prepare my menu I am always certain of my main dishes but the side dish is usually left hanging.  

So what do you have for a side dish?  At my house it is usually potatoes, rice, or bread.  We always have a vegetable with our dinners but if that is the only side item my kids (and my husband, he's not as bad as the kids but...) whine and complain. 

We probably have potatoes the most, it must be an Idaho thing, so I try to make them in different ways because I can only handle so much mashed or baked potatoes.  This is an absolute favorite!!  I have finally prevailed on my husband to have baked fries, which was a long time in coming because of his L.O.V.E of fried things!

If it was his way we would deep fry them.  Oh my just thinking about that makes me feel like a heart attack.  On a side note, he is so funny.  He keeps asking for a deep fryer for his birthday, Christmas, and pretty much any holiday.  But since I am the one who buys his present I haven't bought him one.  Mostly because I know if I do he will try to deep fry something every night for dinner.  My arteries just can't handle that, so no deep fryer at our house.

Anyways, I really enjoy fries this way, it is a little involved but totally worth it.  I am a crispy fry girl and don't want them mushy and undercooked in the middle, yuck!  I was given this recipe years and years ago and can't even remember where it came from but we use it all the time and the fries always turn out crispy and delicious!

3 russet potatoes, peeled

5 T. olive oil

Seasoning salt (use whatever your family likes best)

1.  Adjust your oven rack to the lowest position and preheat oven to 475 degrees.  Cut potatoes into even wedges, so that all pieces will cook evenly (I prefer smaller wedges like the above picture).  Place all potato pieces in a large bowl and cover with hot tap water.  Soak for 10 minutes.

2.  Meanwhile, coat a heavy duty (non-stick works best because of it's dark color but any heavy duty pan will work.  Just make sure it is heavy duty because of the intense heat of the oven) 18 x 12 pan--cookie sheet size, with 4 T. of the oil.  Sprinkle your seasoning salt over the pan evenly.  Set aside.

3.  Drain potatoes after 10 minutes of soaking.  Spread out on a triple layer of paper towels and thoroughly pat dry with additional paper towels.  Rinse and wipe out now empty bowl.  Return potatoes to bowl and toss with remaining 1 T. of oil.  Arrange potatoes in single layer on prepared baking sheet.  Cover tightly with tin foil and bake for 5 minutes.  Remove foil and cook 20 more minutes, rotating baking sheet after 10 minutes.  Using metal scraper and tongs, scrape to loosen potatoes from pan, then flip each wedge, keeping potatoes in single layer.  Continue baking until fries are golden brown and crispy, 5 to 15 minutes longer, rotating pan as needed.

4.  Transfer fries to additional paper towels to drain.  Season with additional salt and pepper if wanted and serve while hot.  Enjoy!

Sweet Potato Fries

  One thing we saw a lot of in South Carolina was sweet potato wedges (fries).  We don't eat sweet potatoes much at our house but as much as we love fries I thought this was a good one to start with.  I, of course, went with Paula Deen one of my favorites southern gals.  I was very pleasantly surprised by these.  They were yummy and my kids even had seconds.  Amazing!

1/2 cup, plus 2 tablespoons butter 

1 1/2 teaspoons ground cinnamon 

4 sweet potatoes, scrubbed and cut lengthwise into wedges (we used fries--my kids eat these better but we reduced the amount of cooking time)

2 teaspoons salt 

2 teaspoons freshly ground black pepper

1.  Preheat the oven to 400 degrees.  In a large saucepan over medium-high heat, melt the butter.  Remove the pot from the heat and stir in the cinnamon. Add the potato wedges to the butter and toss to combine. Season the potatoes with the salt and pepper.

2.  Spread the potatoes in an even layer on a baking sheet. Roast the potatoes, stirring occasionally, until tender, about 20 to 25 minutes. Remove from the oven to a serving dish and serve warm.  Let me know what you think.

Yummy Potatoes

Growing up we called these by this name but a much more interesting name that I have heard many people call them is Funeral Potatoes.  I would love to know the story behind how their name came about. I only thing I can figure out is that people must of had these all the time for after funeral dinners.  Any other ideas out there?  Anyway, I love these potatoes.  They are very simple, creamy and can be thrown together very quickly.

1 bag frozen hashbrowns

1 small can cream of chicken soup

1/2 c. sour cream

4 oz. cream cheese

1 c. cheddar cheese, grated

1.  Preheat oven to 350 degrees.  In medium sauce pan mix chicken soup, sour cream and cream cheese until smooth and creamy.  Add cheese and stir until melted.  Pour hashbrowns into 9x13 casserole dish, making sure they are all broken apart.  Pour sauce over and the top and stir to combine.  Smooth out flat and bake for 1 hour or until light brown and bubbly.

Creamy Mashed Potatoes

This recipe is the most fattening, yummy potato recipe that I have tried.  It was a hit.  I loved that you could make it the day before, since I had so many things to cook on Easter it was perfect.  To all of you that have 2 ovens, I guess you don't have worry about this part (I'm really jealous).  I got this recipe from my mom who I think got it from Pioneer Woman.  

5 lbs. yukon gold potatoes

3/4 c. butter

8 oz. cream cheese, softened

2/3 c. half-n-half

1 t. seasoning salt

1 t. black pepper

*  Bring a large pot of water to boil.  Peel and cut potatoes into equal sizes and add to water.  Cook until potatoes are soft, which is when a fork slides easily into them without any resistance and they are almost falling apart.

*  Drain potatoes in large colander.  Place them back in the pot on very low heat and mash, allowing all the steam to escape.  Turn off stove and add butter, cream cheese and half-n-half.  Mash, mash, mash.  Add seasoning salt and pepper and stir well.  

*  Place in 9x13 pan and add a few pats of butter to the top.  Place in 350 degree oven until butter is melted and potatoes are warmed through.  Serve.

* If making the day before, after you put in the 9x13, cover and put in fridge.  45 minutes before serving remove from fridge, add butter pats and bake at 350 degrees for 35-45 minutes or until completely warmed through.

Tuna Boats

This is also called twice-baked potatoes, but it is definitely a favorite of our kids.

5 medium potatoes, scrubbed well

1 can tuna fish, drained

1 1/2 c. cheddar cheese

1 c. mayonnaise

2 t. salt

Sour cream/ranch, for topping

* Bake your potatoes until done.  Remove from oven and cut each lengthwise.  (keep oven on at 350 degrees) With spoon, gently remove the insides and put in a large bowl.  Try to keep the skin totally intact, like this:

 

* Once you have removed all the insides, add tuna fish, cheese, mayo and salt and stir well.  Spoon potato mixture back into the skins, heaping slightly.  Place on cookie sheet.  Cook for 30 minutes more and serve with sour cream and/or ranch.

Roasted Red Potatoes

Another part of growing up on the farm is potatoes (no we didn't ever grow potatoes but they were very plentiful).  There was always a farmer that we could glean their fields or a ton in the garden.  Our favorite was the red potatoes.  This recipe my mom just made up and we love yet.

5-6 medium red potatoes

3 T. olive oil

Seasoning salt

* Preheat your oven to 400 degrees.  Slice potatoes to no more that an 1/8 inch thick, a food processor works great for this, and place them in a 9 x 13 dish.  Drizzle olive oil over potatoes and stir to coat evenly.  Sprinkle your favorite kind of seasoning salt on the potatoes, the amount is totally up to you, and stir to coat evenly again.  Place in oven and cook for 25-35 minutes, checking often after 25 minutes.  The thicker your potatoes in your pan, the longer it will take to cook.  When a fork inserted in the potaotes in the center goes in easily they are done.

Breakfast Casserole

This is what we have every Christmas morning.  It is so yummy and can be made the night before and stuck in the fridge, which makes it a snap for having the next morning.

1 package tater tots

1 pound sausage, cooked and drained

2 c. cheddar cheese

6 eggs

1 1/2 c. milk

1 t. salt

1/2 t. pepper

* Preheat oven to 375 degrees.  In 9 x 13 pan, arrange tater tots in one layer on bottom.  Next layer the sausage and then the cheese, spreading evenly.  In medium bowl, mix eggs, milk, salt and pepper.  Pour over cheese.  Place in oven and bake 35-40 minutes or until middle is set.  Serve with salsa, ketchup or barbeque sauce.

Cheddar Soup

I didn't take a picture because we ate every last drop.  All of my family loves this soup and since it is Fall at my house, soup season is on.  Hope you enjoy this as much as we do.  By the way, this is really easy to make a really big batch or as small as you want.

4 medium size potatoes, peeled and chopped in bite size pieces

2 c. frozen corn

1 large carrot, peeled and grated

1 T. salt

1/2 c. butter

1/2 c. flour

2-3 c. milk

2 c. sharp cheddar cheese

salt/pepper to taste

* In medium stockpot, put potatoes, corn, carrots and salt.  Add enough water to barely cover mixture.  Bring to boil and boil until potatoes are soft.

* Meanwhile, in small saucepan melt butter over medium heat.  Add flour and mix.  Add milk, whisk until smooth.  The amount of milk depends on how much soup you want to make.  Keep stirring every minute and do not let it burn.  When mixture starts to thicken, add cheese and whisk until cheese melts.  Keep over heat until it reaches a thick, pudding like consistency.  Remove from heat.

*  When potatoes are done, pour into large bowl (do not dump off the water).  Add cheese mixture and stir together.  Add salt and pepper to taste and serve.  Goes great with cornbread.