The Perfect Baked Potato

I'm not much of a potato fan, but it has been appearing on the dinner table fairly frequently the last few months. Potatoes are awesome when you're on a budget so I'm learning to love them. JP on the other hand - I'm not sure if he hates chicken or potatoes more? I managed to get through many childhood meals, where mashed potatoes were served on the side, by slathering them with butter. I can actually still picture the crater in my potatoes filled with melted butter. Yum... But as a child, if I had to have potatoes, I would rather have baked potatoes over mashed. Anyways...

It seems as though each time we are served a home-cooked meal by Perry's mom, twice-baked potatoes are always on the menu. They are super delicious, but I can't seem to recreate them for Perry, as they are one of his favorite sides. For now anyways, twice baked potatoes will be a nice treat at the cabin. In the meantime I have mastered the "standard" baked potato.

There's a few different ways you can bake potatoes. Growing up, I had learned to wrap them in foil. Wrapping potatoes in foil makes the peel soft when you cook them. Although they can be quite tasty this way, my new favorite method is so much easier for me. I hate foil... Plus the crispy outside has ME wanting seconds, which is pretty rare!

1. Preheat the oven to 425 degrees.

2. Wash the potatoes under running water and pat dry.

3. Place potatoes in a small bowl. Add enough olive oil to coat all the potatoes. Add Alpine Touch (my favorite seasoning), a little bit of garlic salt, and a hint of dill to the bowl. Using your hands, mix all the ingredients to evenly coat all of the spuds.

4. Pierce each potato multiple times with a fork to allow the steam to escape.

5. Bake the potatoes in the oven for about an hour. You can place them directly on the rack, like I do, or use a baking sheet to place them on. Turn potatoes every 15 minutes for even crispiness.

Delicious! What's your favorite way to eat a potato?

Loaded Baked Potato Soup

Soupy Sunday this week featured the this tasty Loaded Baked Potato Soup. Yumm!

Ingredients

8 slices bacon cooked and crumbled (save about 2 tablespoons of crumbled bacon for garnish)
2/3 cup butter
2/3 cup all purpose flour
7 cups milk (I use 2%)
4-6 potatoes, baked peeled and cubed
4 green onions, chopped plus additional for garnish
2 cups sharp cheddar cheese, shredded plus additional for garnish
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper

Directions

1. In a large stock pot, melt butter over medium heat. When the butter has melted, whisk in flour and allow the mixture to cook for a few minutes.
2. Slowly add in 7 cups of milk, 1 cup at a time, whisking really well between each cup.
3. When all 7 cups of milk have been added, continue whisking until the mixture starts to thicken a bit.
4. Add in cubed baked potatoes and green onions, then bring to a boil making sure to stir frequently.
5. Reduce the heat to low, then stir in bacon, cheese, sour cream, salt and pepper.
6. When the cheese has melted serve immediately.

7. Garnish each bowl of soup with additional cheddar cheese, bacon crumbles, and chopped green onion.

This recipe fed our family of 4 and then had a little bit of leftovers for lunch the next day. 

Potato & Ham Bake

Normally when we buy ham, we buy it by the...loaf? Not sliced. This way I have more options as to what to do with it, instead of buying it in pre-sliced packages. This is a great recipe to use up our ham, and the kids love it, even though it has asparagus in it! It also gives variety to how we're eating our spuds!

Potato & Ham Bake

Ingredients

3-4 potatoes sliced
1 8 oz tub of cream cheese spread with chive and onion
3/4 cup milk
1/4 cup shredded Parmesan cheese
1/4 tsp black pepper
1/2 tsp dried tarragon, crushed
8 oz cooked boneless ham cut into bite-sized cubes
1 lb fresh asparagus cut into 2 inch pieces

Directions

1. Preheat oven to 400 degrees. Grease a 1 1/2 quart baking dish.

2. In a medium sauce pan, cook potatoes, covered, in lightly salted boiling water for about 7 minutes, or until tender. Drain and set aside.

3. To make the sauce, use the same sauce pan and combine cream cheese, milk, 2 tablespoons of the Parmesan cheese, and the pepper. Heat and whisk mixture until smooth and the cheese is melted. Remove from heat and stir in tarragon.

4. Layer half the potatoes, ham, asparagus, and cheese sauce in the baking dish. Repeat layers then cover with foil.

5. Bake for 20 minutes. Remove foil and sprinkle with the remaining Parmesan cheese and bake uncovered for an extra 10 minute. Remove and let rest for 5 minutes before serving.

I serve ours with a side of steamed broccoli. (Which is super good with Italian dressing!)

Steak and Potato Soup

It's time for Soupy Sundays! My mom gave us a bunch of potatoes the other week and they needed to be eaten, and fast! I made a batch and froze the half we didn't eat for a few weeks down the road when I'm not feeling up to making soup. I love freezer meals...if only I had space for more!

Steak and Potato Soup

2 lb. boneless beef sirloin steak (1 inch thick)
1 tbs oil
1 1/2 cups coarsely chopped onions (3 medium)
3 garlic cloves, minced
2 lb. small potatoes, cut into 3/4-inch pieces (about 6 cups)
3 cups fresh baby carrots, halved lengthwise
1 (1-lb.) pkg. green beans
2 tbs chopped fresh basil or 2 tsp dried basil leaves
1/2 tsp pepper
6 (14-oz.) cans beef broth
3 tbs bbq sauce

Directions

1. Cut beef steak into 1/4-inch-thick strips; cut each strip into 1-inch pieces.
2. Heat oil in a large stockpot over medium-high heat until hot. Add beef; cook 4 to 5 minutes or until browned, stirring occasionally. Add onions and garlic; cook and stir 2 minutes.
3. Add all remaining ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer 12 to 15 minutes or until vegetables are crisp-tender, stirring occasionally.

Mmm Mmm Good!