recipes for potatoes

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Pizza Parlor Potato recipe

2 baking potatoes, baked

1 cup hot pizza sauce

1/2 cup favorite pizza vegetables

1/4 cup grated mozzarella cheese

8 tablespoons sour cream

While potatoes are still hot, split them open lengthwise and place in

a glass microwaveable dish. Add 1/2 cup hot pasta sauce to each

potato, then top with 1/4 cup mixed vegetables. Microwave on HIGH for

10 minutes. Top each with 2 tablespoons cheese and microwave until

the cheese is melted.

Serve with 4 tablespoons sour cream over the top of each.

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Crunchy Potato Balls recipe

2 cups cooked, stiff mashed potatoes

2 cups finely chopped, cooked ham

1 cup (4 ounce) shredded Cheddar or Swiss cheese

1/3 cup mayonnaise

1 egg, beaten

1 teaspoon prepared mustard

1/4 teaspoon pepper

2 to 4 tablespoons all-purpose flour

1 3/4 cups crushed cornflakes

Combine potatoes, ham, cheese, mayonnaise, egg, mustard and pepper in

mixing bowl. Mix well. Add enough flour to make a stiff mixture.

Chill.

Shape mixture into 1-inch balls. Roll in crushed cornflakes. Place

balls on greased baking sheets. Bake at 350 degrees F for 25 to 30

minutes or until heated through.

Serve hot.

Makes about 6 dozen.

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Funeral Potatoes recipe

8 medium baked and grated potatoes

1/4 cup (1/2 stick) margarine, melted

2 cans cream of chicken or cream of mushroom soup

1 cup sour cream

1/2 cup shredded cheese

Mix all ingredients together. Crush 2 cups corn flakes, add 2

tablespoons melted butter, and sprinkle over the top. Bake in a 9 x

13-inch pan at 350 degrees F for 30 minutes.

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Taco Mashed Potatoes recipe

4 cups prepared mashed potatoes

2 tablespoons taco seasoning

1 cup shredded Mexican cheese blend

Stir the taco seasoning into the hot mashed potatoes and sprinkle

with the cheese. Place potatoes into an oven, microwave or covered on

the stove until the cheese melts.

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Ultimate Veggie-Stuffed Baked Potatoes recipe

4 large potatoes

2 tablespoons butter

1 small onion, chopped

1 (10 ounce) package chopped frozen broccoli, thawed

1/2 cup ranch style salad dressing

1 tablespoon vegetable oil

2 teaspoons dried parsley

Salt and pepper to taste

Preheat oven to 425 degrees F (220 degrees C).

Pierce the skin of the potatoes with a fork. Microwave on HIGH for 12

minutes.

Place partially baked potatoes in the preheated oven and bake for 15

minutes.

Slice off potato tops, then scoop out the bulk of the interior of the

potato being careful to leave the potato skins intact.

In a medium bowl, mash the removed potato interior.

Heat a small skillet over medium heat, stir in butter. Sauté onions

in the skillet until tender, about 5 minutes.

Combine onions, broccoli and ranch dressing with the mashed potato.

Brush the outside of the potato skins with oil. Spoon potato mixture

into the skins. Arrange stuffed potatoes on a cookie sheet. Bake

potatoes for 15 minutes in the preheated 425 degrees F (220 degrees

C) oven, or until heated through. Season with salt, pepper, and

parsley.

Makes 4 servings.

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