1 1/2 pounds potatoes (red skinned work well) 1/3 cup sharp cheddar cheese fresh chives, chopped 6 eggs 1/2 cup cream 1/4 cup sour cream 1 teaspoon smoked paprika salt and pepper to taste
Preheat oven to 350F (180C) degrees. Grease a 9" squarepan and line with baking paper.
Wash, peel, and thinly slice potatoes. Stack 1/3 of the potato slices in pan. Next add 1/3 of cheese and chives on top. Repeat again two more times.
Next whisk eggs and cream. Add seasoning and pour over top of potatoes. Sprinkle last remaining cheese and chives on top. Bake for 35-40 minutes until potatoes are soft and tender as well as golden. Remove from oven and let cool.
Remove from pan and cut into small square stacks. Put a dollop of sour cream on top with a sprinkle of paprika and chives.
Garlic Feta Potato Mash
1 tub of feta 3 tablespoons minced garlic 5 potatoes half stick of butter, unsalted 2 cups milk salt and pepper to taste 1 cup grated cheddar cheese
Peel and boil potatoes. Once potatoes are boiled and soft, put in bowl. Add milk, softened butter, pepper, salt, feta, milk, and garlic. Mash and stir until creamy.
Grease a glass baking dish, and fill with potato mash. put grated cheddar cheese on top. Bake at 350F (180C) degrees for 30 minutes or until cheese is lightly golden brown.
Perfectly Parmesan Potatoes
6 medium potatoes 1 cup Parmesan cheese, finely grated 1/2 cup butter, melted vegetable oil 2 teaspoons salt 1 teaspoon pepper 1 teaspoon paprika (optional)
Preheat oven to 350F degrees (180C). Peel potatoes, slice, and cut into strips like French fries and place in a large bowl. Grease bottom and edges of a 9 1/2 X 11" Pyrex dish with vegetable oil. Melt butter and pour over potatoes and stir. Next add Parmesan cheese and stir. Finally add salt and pepper (paprika is optional) and stir. Place in oven and bake for 25 minutes, then stir once and bake for another 25 minutes. Potatoes should be tender. This cheesy potato bake is rich and delicious.
Lumpy Mashed Potatoes
8 medium potatoes, scrubbed 1/4 cup butter 4 cloves garlic, minced 2 tablespoons cream 1 tablespoon salt 2 teaspoons pepper
Do not peel potatoes - the peeling will add a nice texture to this recipe plus extra nutrition. Scrub potatoes well then boil whole for 30 minutes until soft. Remove from pot, drain and mash by hand (do not use potato masher). You want the potatoes to be somewhat lumpy (again for texture). Add salt and pepper, stir, then add cream.
Melt butter in a skillet and stir fry garlic until golden brown (do not burn). Pour butter and garlic into potato mixture and stir to combine. Serve your lumpy potatoes while hot.
See video below for an awesome Twice Baked Potato Recipe...
Layered Potato Bake
olive oil 1/4 cup bread crumbs 1 small onion, sliced 1 clove garlic, minded 6 potatoes, peeled and boiled, then sliced 6 hard-boiled eggs, sliced 1 8-ounce tub sour cream salt and pepper to taste 1 cup cheddar cheese, shredded
Preheat oven to 350F degrees (180C degrees) Saute onions and garlic until soft. Brush bottom and sides of Pyrex baking dish with oil. Layer dish with potato slices, then egg slices, then onion slices. Add salt and pepper, then spread sour cream. Repeat this in layers and have potatoes on top. Then sprinkle with shredded cheese. Bake for 30 to 35 minutes.