Mashed Sweet Potatoes and Banana

I eat bananas on an almost daily basis. Never in a million years would I think to mash it into a side dish. Let alone with sweet potatoes. But after reading a magazine last month I saw the idea and I felt the urge to try it. I love sweet potatoes. My husband on the other hand, not a huge fan but he will eat sweet potatoes or starve. I started a new fitness program called Baby Boot Camp at the beginning of last month. I’ve been working out 3 days a week with fellow mom’s of babies ages 3 months (mine is currently the youngest) to 5 years of age. It’s a boot camp style workout where you can bring your baby. No one judges at the screaming, crying, cheeri-o throwing tots that are with us, because we are all experiencing this thing called motherhood, together. Since I’ve started working out I’ve really been trying to eat a little healthier. Don’t get me wrong, I’m still indulging (because you know I do need a few hundred extra calories a day since I’m breastfeeding) but for the most part I’m trying to make even more health conscious decisions. That’s the good thing about always eating relatively well–eating healthier is not that difficult. And can I just tell you that I’ve dropped 7 lbs since starting boot camp and I’ve had to ditch my large stretchy maternity shorts for actual non-maternity shorts. I never knew how much I missed being sore until I started working out again. To say I’m addicted to it is an understatement. I’ve never been one too really want to work out but since joining Baby Boot Camp I’m in love with working out.

Each week, our fearless instructor, Kirstin, gives our group an ingredient of the week. It’s a challenge to add it into your daily meals. A few weeks ago it was sweet potato and since I love sweet potato I was up for the challenge. I wanted to do something different other than just baking the sweet potato which is what I normally do. Of course, my recipe for twice baked candied sweet potatoes was not going to fly. Ironically, this week our ingredient of the week is bananas! So I felt it was fitting to post this recipe this week rather than wait a few more weeks. Sweet potatoes are loaded in fiber and are naturally high in vitamin A. Bananas are a heart-healthy food and a good source of potassium, dietary fiber, and vitamins B6 and C. (Banana Facts courtesy of Chiquita)

Mashed Sweet Potatoes and Banana

This side dish comes together in a flash. I used the microwavable sweet potato bags to expedite the process. I let them cool down once they were done cooking, cut them length-wise and scooped the insides into a bowl. Then I took one really ripe banana and mashed that into the sweet potatoes using a fork because I couldn’t find and didn’t have the time to look for my potato masher. I also added in fresh orange juice and a little brown sugar for good measure! This made 3 portions and was the perfect side dish to a tasty grilled chicken recipe I’ll be sharing in the coming weeks.  I did not tell my husband that I mashed a banana in with the sweet potatoes I wanted to see if he would notice. He noticed alright and at first wasn’t sure if he liked it or not but after a few bites he said he loved it and actually prefers a side dish of sweet potatoes thanks to this recipe for Mashed Sweet Potatoes and Banana.

Katie Original Recipe

Mashed Sweet Potatoes and Banana

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 3

Mashed Sweet Potatoes and Banana

Ingredients

  • 1.5 lb. petit sweet potatoes (about 4-5)
  • 1 ripe banana, peeled and sliced
  • 2 tbsp brown sugar
  • 1/4 cup orange juice
  • salt and pepper to taste

Directions

  1. Microwave sweet potatoes according to package. Let rest to cool 5 minutes, then slice lengthwise. Scoop out the insides of the sweet potatoes (discarding the skins) and place in a large bowl.
  2. Place sliced ripe bananas in the bowl, add the brown sugar, and the orange juice. Using a fork, mash until desired consistency. Serve immediately.

Notes

If you cannot find or do not like to use microwavable sweet potato bags you can peel and dice 1.5lb of sweet potatoes. Boil in a pot of water with salt for 15 minutes until fork tender.

*Like it spicy? Add 1-2 tablespoons of minced jalapeño to the sweet potato mash!

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Enjoy fresh Idaho® potatoes cooked in rendered bacon fat to create the ultimate breakfast side dish; Bacon and Onion Breakfast Potatoes!

Bacon and Onion Breakfast Potatoes #FWConWe love breakfast in our home. We also feel that a hot cooked breakfast is not complete without breakfast potatoes. Something about the starchy side that makes me feel like breakfast is complete. I’m attending the second annual Food & Wine Conference here in Orlando, Florida in just three short weeks. The Idaho Potato Commission has challenged attendee’s to develop a recipe using fresh Idaho® potatoes! Since we love potatoes and adore breakfast I knew this was one recipe contest I not only wanted to enter but needed to enter! 

Bacon and Onion Breakfast Potatoes

I have my traditional breakfast potato recipe that I make time and time again. I also make southern-style breakfast potatoes on occasion. While brainstorming the other weekend I brought up the contest to my mother in-law in hopes she would help me come up with a new breakfast potato dish. She told me how she makes her breakfast potatoes, loaded with bacon! I immediately thought that was genius. She fries up the bacon, uses the rendered bacon fat to cook her potatoes in it, caramelizes onions, and crumbles the bacon on top. I think she even takes it a step further and smothers cheddar cheese on top and pops it under the broiler for a minute or two.

The idea of Bacon and Onion Breakfast Potatoes in my mind are pure genius. Without knowing all the spices and measurements my mother in-law uses for her own recipe I went to work in my own kitchen. I decided to cut the potatoes thin. I love to use my OXO Hand-held Mandoline Slicer. It’s the best slicer that can be bought for just $15! I cut everything on it from cucumbers and tomatoes to onions and potatoes!  This recipe for Bacon and Onion Breakfast Potatoes is the perfect side dish to any breakfast item in town! I actually have also served this as a side with dinner the other night just because I couldn’t get my mind of this recipe.  I’m not sure if I’ll ever be able to cook my traditional breakfast potatoes again. Even my bacon hating husband LOVED these breakfast potatoes!

Katie Original Recipe

Bacon and Onion Breakfast Potatoes

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 4

Bacon and Onion Breakfast Potatoes

Ingredients

  • 4 Idaho® potatoes, scrubbed and thinly sliced (about 1.5 lbs)
  • 1 tbsp salt
  • 6 strips of Bacon + rendered bacon fat (about 2 tbsp)
  • 1/4 cup white onion, diced
  • 1 tsp Lawrys Seasoning Salt
  • 1/8 tsp Black Pepper
  • 1/4 tsp Smoked Paprika
  • 2 tbsp fresh parsley, minced

Directions

  1. Scrub and thinly slice about 1.5 pounds (4) Idaho® potatoes. Rinse in a pot with cold water three times until the water runs clear. Place on stove top, add one tablespoon of salt, and cook on high for 15-20 minutes or until potatoes are fork tender. Drain and place to the side.
  2. While potatoes are cooking, cook the six slices of bacon in a skillet on medium-high heat for 3-5 minutes (turning half way through) until golden brown and crispy. Work in batches if need be, and place the crispy bacon to the side on a paper towel. Make sure you keep all the rendered bacon fat in the skillet.
  3. Place the drained cooked potatoes and the diced onions in the skillet with the rendered bacon fat. Sprinkle Lawrys seasoning salt, black pepper, and smoked paprika on top of the potato and onions. Carefully flip potatoes to mix the seasoning (trying not to break the thin slices of potatoes). Cook on medium heat for 10-15 minutes until golden brown, flipping potatoes often to prevent burning. Once the potatoes are cooked to your liking place the minced fresh parsley in the skillet and crumble the bacon on top. Serve immediately.
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Disclaimer: I am not required to post a recipe for Idaho Potato Commission. This is a voluntary contest. Three winners will be selected and will win a cash prize. As always all opinions are my own. 


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Utilize leftover baked potatoes, oil, and seasonings to whip up a tasty side dish of of italian-style baked potato wedges.

 Use up leftover baked potatoes and make these Italian-Style Baked Potato Wedges

You guys, I’m so sorry I was absent all last week. Every time I tried to get on the computer something else was calling my name. Whether it was my newborn, my home, or paid projects I was a busy lady. By the time I would get free time in the evening, the baby was asleep and this mama was tired. Since being pregnant I’ve tried not to “sweat the small stuff”. I’ve really tried to roll with the punches, and for someone who is a planner–that is a challenge. But overall I think I’m doing good just taking it day-by-day, and because of that I’m finding that some evenings I make random meals. Meals that we would not normally eat for dinner. With that being said I’m constantly looking for ways to not only use up leftovers but make really quick and delicious tasting side dishes.

Italian-Style Baked Potato Wedges

I find that I’m making baked potatoes in the slow cooker at least every two weeks. I typically just eat the leftovers for a quick lunch, or chop them up and make a quick breakfast potato. Most recently, I had this ah-ha moment. Why not make potato wedges out of the leftover potatoes. So, that is exactly what I did. I split the potatoes in half and then cut 3 thick wedges from each half. I placed them in a ziplock bag and tossed them with an olive oil blend, garlic, salt, pepper, and Italian seasoning. Gave them a shake and then roasted them for 20 minutes.

Italian-Style Baked Potato Wedges

Katie Original Recipe

Italian-Style Baked Potato Wedges

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 18 wedges

Italian-Style Baked Potato Wedges

Ingredients

  • 3 cooked baked potatoes, cut into wedges
  • 1 tbsp Mediterranean Blend Oil (Olive Oil, Canola Oil, and Grape Seed Oil)
  • 1 tbsp minced garlic
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/8 tsp black pepper

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Cut leftover, cooked baked potatoes in half, then cut each half into 3 wedges. Each baked potatoes should yield 6 large wedges. Place the wedges in a ziplock bag and combine with oil, garlic, italian seasoning, salt, and black pepper. Carefully toss, then place on a tinfoil lined baking sheet.
  3. Bake for 20 minutes, turning once, until golden brown.
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Sour Cream and Chive Mashed Potatoes

Looking to spice up the traditional mashed potatoes? Why not make my recipe for Sour Cream and Chive Mashed Potatoes? They are perfect for any day of the week, a special occasion, or even a holiday. The other day, I need to make a new slow cooker ham recipe and while that ham was slow cooking away in the slow cooker I started to think about the side dishes I wanted to serve with it. That’s when the idea of Sour Cream and Chive Mashed Potatoes came to mind. I had a 5lb bag that was close to being on its way out, so I decided to make the entire bag. I know what your thinking… you made 5 pounds of potatoes for just two people?

Well, yes, but I have a great reason. I froze the leftovers! Yes, you can freeze mashed potatoes. Who knew?

I’m kind of on a food freezing kick since the baby will be here any day now (15 days and counting–gah)! I don’t think I can fit a single item in my freezer at this point, so I guess this baby better come soon, so we can start eating every thing I’ve been making/freezing.

Sour Cream and Chive Mashed Potatoes

I was also a nice friend/neighbor and invited our neighbor over for dinner to help with the 5lbs of mashed potatoes. We hadn’t had dinner together in a while and I knew I had plenty of food. Plus who doesn’t love a ham dinner on a Tuesday night? That’s the beauty of the slow cooker, my friends. You can have a swanky holiday like meal during the week day. And mashed potatoes don’t take long at all to make. I had contemplated baking these mashed potatoes after I was done mashing them, but didn’t feel the need to add more time to the cooking process. I was hungry and wanted to photograph them and then do a face plant right into the bowl. If you love a good sour cream and chive baked potato you’ll love these mashed potatoes. They complemented our sweet ham perfectly. Stay tuned next month for the ham recipe.

Sour Cream and Chive Mashed Potatoes

Katie Original Recipe

Sour Cream and Chive Mashed Potatoes

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 8

Sour Cream and Chive Mashed Potatoes

Ingredients

  • 5lbs Golden Russet Potatoes, peeled and cubed
  • 1 tbsp salt
  • 1 stick salted butter
  • 8 oz. sour cream
  • 2 tbsp chives, minced
  • 1 tbsp minced garlic in water,
  • 1/8 tsp black pepper
  • salt to taste

Directions

  1. In a large stock pot, add salt to water and boil peeled cubed potatoes for 20-25 minutes until they are fork tender. Drain the potatoes.
  2. While potatoes are draining melt the butter in the stock pot. Once the butter is half way melted, add the potatoes back to the stock pot followed by sour cream, chives, minced garlic, and black pepper. Using a hand mixer, mix potatoes until smooth and creamy. Taste and decide if you want to add any additional salt and/or pepper. Top with additional chives and butter if desired and serve immediately.

Notes

Have leftovers? Freeze the mashed potatoes in a freezer zip lock. They will store for up to 3 months in the freezer. Perfect for a quick weeknight meal side dish!

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Sweet Potato Irish Fries from KatiesCucina.com #recipe #Irish #fries #StPatricksDay

I’m back with another fry recipe. I would like to say that I feel like this one is a little healthier with fresh sweet potatoes not a frozen pre-packaged fry.  Clearly, I think the world can tell what I’m craving. At 36/37 weeks pregnant I’m still all about fries. Over the weekend, I went to the annual Southeast Produce Conference. This has been my goal my whole pregnancy. I just needed to make it past my husbands Birthday (which was last Thursday) and make it to SEPC. After that the baby was free to come (well I really want him to bake a few more weeks, but you get my point). While at SEPC I got to see all sorts of new product out in the market. While visiting the Mann Foods booth I saw crinkle cut sweet potatoes.

Say WHAT!??!? I had to get my hands on them, so a few seconds later they were in my cart and hours later in my fridge. The next day, I was hungry and craving fries like I do often and decided to make an “Irish” like recipe with my crinkle-cut sweet potato fries. Earlier that morning while at the grocery store I stopped by the deli to pick up a few slices of corned beef.

Sweet Potato Irish Fries

I received a few blocks of Cabot Cheese last week in the mail and decided to shred up a block of the Seriously Sharp Cheddar and use some of it for my sweet potato Irish fries recipe. I seriously love using my Magimix to shred cheese. It’s done in no time. What’s one more thing to clean? Especially if it means I’ll have a block of cheese shredded in like 10 seconds. I kid you not.

Sweet Potato Irish Fries #recipe #Irish

So as my husband was busy in the garage working on building the dresser (yes, he is building the baby’s dresser from scratch and it looks amazing–oh and I may have helped a little, too), I figured we needed a “snack”. This past Sunday was all about snacking and not so much about one big lunch per say. I baked up these beauties and had our snack ready in no time. We sat outside since the weather was gorgeous here in Florida (sorry for all those who are knee-deep in snow) and chowed down on these Sweet Potato Irish Fries.

I want to preface and say that I have no clue if people in Ireland snack on sweet potatoes. I’ve never traveled, although its on my list of places to visit. I just know that I loved the crinkle-cut sweet potatoes and I loved loading them up with cheddar cheese, corned beef, and green onions. The sweet and salty played so well together, and I can’t wait to go back to the store and stock up on these pre-cut “fries”!

Katie Original Recipe

Sweet Potato Irish Fries

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 2

Sweet Potato Irish Fries

Ingredients

Directions

  1. Preheat oven to 450 degrees Farenheit. Coat crinkle-cut sweet potatoes with olive oil, salt and pepper. Spread on a baking sheet and bake for 15-20 minutes (turning halfway) or until soft to touch.
  2. Remove the fries from the oven, place in a skillet or gather onto the same baking sheet. Sprinkle cheddar cheese on top followed by diced corned beef and green onions.
  3. Place the baking sheet/skillet back in the oven and broil for 3-5 minutes until cheese has melted and corned beef begins to crisp.
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Disclaimer: I received the sweet potatoes and cheese for free. In no way was I compensated or required to write about it–I just loved the products and want to share my opinions and experience with it. As always all opinions are my own. 


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Use up your leftover mashed potatoes and make this decadent and creamy mashed potato soup!

So the leftovers are dwindling? You have random bits and pieces of your holiday dinner scattered throughout your refrigerator? Did you make one, too many potatoes this year? All you need is 3 cups of leftover mashed potatoes to make the most decadent mashed potato soup I’ve ever tasted. I mean this soup is rich, creamy, and full of flavor with only a few ingredients!

My goal after the holidays is to use up and re-purpose all my leftovers. I love to transform them into brand new meals so that everyone isn’t tired of eating a ham dinner for the 15th time in just 3 days. I made over 10 lbs of potatoes for Thanksgiving for just 8 people. That meant that everyone had to eat over a pound of mashed potatoes and we would still have leftovers. The day after any holiday (when I have leftover mashed potatoes) I always make my easy potato pancakes. But then after that if I have any leftover I’m always confused as to what else to make. I did try my friend Joanne’s recipe for Crispy Mashed Potato Mounds which were out of this world delicious. But even after that I still had about 3 cups of leftover mashed potatoes. That is when the thoughts of baked potato soup crossed my mind. Well I should say, Mashed Potato Soup. All I needed were some green onions and bacon to top off the soup and I think I would have been in heaven! With or without the bacon this recipe for Mashed Potato Soup was out of this world delicious! Go ahead, give it a try and use up the last of your leftover mashed potatoes!

Katie Original Recipe

Mashed Potato Soup

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 4

Mashed Potato Soup

Ingredients

  • 2 tbsp butter
  • 1/2 small onion, diced
  • 1 tbsp all-purpose flour
  • 2-1/2 cups whole milk
  • 3 cups leftover mashed potatoes
  • salt and pepper to taste
  • dried parsley and shredded cheddar cheese for garnish

Directions

  1. In a soup pot melt butter on medium heat, then add in onion. Cook until golden brown (almost caramelized for 10 minutes).
  2. Once the onions are golden in color add the all-purpose flour and mix well until the onions have been coated with the flour mixture. Add the whole milk and stir for one minute.
  3. Then add in the mashed potatoes. Mixing until all the potatoes have broken up. Cook on medium-low heat for 10-15 minutes or until potatoes are smooth. Taste the soup and add salt and black pepper if desired.
  4. Ladle into bowls and top with dried parsley, shredded cheddar cheese, and cracked black pepper. Enjoy!
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Make these Twice Baked Candied Sweet Potatoes in just 15 minutes!

My recent obsession has been sweet potatoes. Candied sweet potatoes to be exact. Dessert and a side dish all in one. I’ve made this recipe for Twice Baked Candied Sweet Potatoes over a handful of times in the past 2 weeks. It all stemmed from wanting candied sweet potato casserole. That’s when I got the genius idea to make a twice baked candied sweet potato. When I’m hungry–I’m starving and I want food ASAP. So I’ve been doing everything in my power to get food on the table and in my belly as quickly as possibly. I can whip up two of these twice baked candied sweet potatoes in just 15 minutes. They aren’t the prettiest of food to look at, but they are darn tasty. And that is all that really matters, right?

Twice Baked Candied Sweet PotatoGranted, I cheat a little. I use the microwave for a little help. You don’t have to do that if you don’t want too. You can bake them in the oven the traditional way.  Or you can get these bad boys on the table as quick as possibly like I’m teaching you today. My mom thinks I’m crazy for making a candied version, and keeps reminding me I have a glucose test to take in the next few weeks. Mom, it’s ok. It’s not like I’m eating 10 of these in one sitting (just maybe 2). 

I was tempted to make these for Thanksgiving but went the traditional route with a casserole instead (I’ll share that recipe later this month). These make for a great snack (in my case) or a quick and easy side dish for twice baked candied sweet potatoes. Oh and if you’re wondering if I ate both of these after the photo shoot… no. I ate one and wrapped the other one up and ate it a day later! Not as good a day later, but when you’re instantly hungry, what else is a girl supposed to do?

Katie Original Recipe

Twice Baked Candied Sweet Potato

Prep Time: 6 minutes

Cook Time: 9 minutes

Total Time: 15 minutes

Yield: 2

Twice Baked Candied Sweet Potato

Ingredients

  • 2 Sweet Potatoes
  • 1 tbsp brown Sugar
  • 1/8 tsp Cinnamon
  • Dash of Nutmeg
  • 1 tbsp melted butter
  • Mini Marshmallows

Directions

  1. Wash sweet potatoes really well. Poke with a fork, wrap in a damp paper towel and microwave for 5-7 minutes until cooked through and soft (time may vary depending on the microwave).
  2. While sweet potatoes are cooking, in a small bowl mix together the brown sugar, cinnamon, and dash of nutmeg. Set to the side.
  3. Preheat broiler in the oven.
  4. Once the sweet potatoes are done cooking, melt 1 tablespoon of butter in the microwave.
  5. Carefully open up the sweet potatoes (I like to use a fork and poke holes and gently open the potato). Divide the cinnamon sugar mixture between the two potatoes and mix well inside the sweet potato. Add a handful of mini marshmallows to each potato and then drizzle with melted butter.
  6. Broil for 1-2 minutes until the marshmallows are toasted.
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Looking to spice up traditional mashed potatoes? Combine butternut squash and mashed potatoes with brown sugar and ginger to give your family and friends a tasty side dish.
Ginger Butternut Squash Mashed Potatoes from KatiesCucina.com

I’m back from my babymoon–energized and relaxed and ready to share a few tasty fall-like recipes. Last month, I shared my apple butter pork chops. Pictured in some of those photos was this recipe for Ginger Butternut Squash Mashed Potatoes. I wasn’t sure if my husband would go for these doctored up mashed potatoes. He is not a big fan of ginger, so I decided to reduce the amount of ginger that was initially called in the recipe. I also added more brown sugar, because just like butter–everything is better with a little more brown sugar!

Ginger Butternut Squash Mashed Potatoes from KatiesCucina.com

I did not give Jon a full serving of the Ginger Butternut Squash Mashed Potatoes only in fear that he would take one bite and then eat around the sweet and savory untraditional potato! I was pleasantly surprised–he ate them quicker than I was able to cut up my pork chop! And then asked for more. He loved them! Shocker to me since I knew the ingredients in the potatoes. In fact, he has asked for me to make these a few times now.

Ginger Butternut Squash Mashed Potatoes from KatiesCucina.comSo whether you want to spice up this holiday and go the non-traditional mashed potato route, or you want to spice up your leftover mashed potatoes (which is what I plan to do on the Friday after Thanksgiving), these Ginger Butternut Squash Mashed Potatoes are sure to be a hit in your house just as much as they were in mine!

Adapted from Publix Aprons

Ginger Butternut Squash Mashed Potatoes

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 4

Ginger Butternut Squash Mashed Potatoes

Ingredients

  • 1 (12-oz) box frozen cooked butternut squash
  • 8 oz cup leftover or prepared mashed potatoes
  • 2 tbsp brown sugar
  • 1 tbsp unsalted butter
  • 2 tsp ginger spice paste
  • 1/4 tsp kosher salt
  • 1/4 tsp pepper
  • 1/4 cup green onions, chopped

Directions

  1. Microwave squash following package instructions. Transfer squash to medium bowl. Reheat leftover microwave mashed potatoes.
  2. Stir the mashed potatoes into the butternut squash along with the brown sugar, butter, ginger paste, salt, and pepper.
  3. Slice the onions. Fold mashed potatoes and all but 1 tablespoon of green onions into squash mixture. Serve and garnish with additional green onions.
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Loaded Baked Potatoes in the Slow Cooker from KatiesCucina.com

Get ready for a life changing recipe. Yes, I said it… some might wonder why “baking” potatoes in the slow cooker would be life changing, but it is. If you are a potato lover you will rejoice by learning how easy it is to bake potatoes. No need to turn on the oven and let it heat up your home for hours. Or zap the tatters in the microwave. Just wash the baking potatoes and place them in your slow cooker.

Loaded Baked Potatoes in the Slow Cooker from KatiesCucina.comIt is honestly that easy. I’ve spent the past month trying different methods of baking potatoes in the slow cooker. I’ve tried wrapping them in foil and letting them cook. Verdict: the potatoes on the bottom were brown. I’ve tried coating them in butter and then sprinkling salt on the baking potatoes and then covering them in foil. Verdict: the potatoes were a little soggy because the salt brought out more water.  I’ve tried cooking them as is “naked”. Verdict: I liked those the best. So that is what I’m teaching you how to do today. I used my KitchenAid 6 quart Slow Cooker. It can fit up to 12 Russet Burbank Potatoes or 6 of the XL baking potatoes. It’s a big slow cooker that is perfect for entertaining.

I don’t know about you, but there is nothing more that I love then a loaded baked potato. Bring on the toppings; butter, sour cream, shredded cheddar, freshly cooked diced bacon, and chives from the garden. That is a complete baked potato in my mind. I also like warming up some broccoli and cheese and making a loaded broccoli and cheese potato. The sky is honestly the limit when it comes to baked potato toppings.

Loaded Baked Potatoes in the Slow Cooker from KatiesCucina.com

Are you entertaining or need to bring something to a pot luck? Make a baked potato bar and you’ll wow everyone. I can not wait to make these baked potatoes in the slow cooker this holiday season when I entertain all my family for Thanksgiving. I have multiple to feed people–not just on Thanksgiving day and I totally plan to do a baked potato bar one of the days. I know everyone will love it. Plus, with any leftover baked potatoes I can turn them into breakfast potatoes the next day!

Katie Original Recipe

Loaded Baked Potatoes in the Slow Cooker

Prep Time: 5 minutes

Cook Time: 8 hours

Total Time: 8 hours, 5 minutes

Yield: 12

Loaded Baked Potatoes in the Slow Cooker

Ingredients

  • 12 Russet Burbank Potatoes or 4 XL Baking Potatoes
  • Slow Cooker
  • Toppings for Baked Potatoes:
  • Butter
  • Sour Cream
  • Shredded Cheddar Cheese
  • Bacon
  • Chives

Directions

  1. Rinse the baking potatoes really well and then prick with a fork a few times.
  2. Place the baking potatoes in the slow cooker (DO NOT ADD WATER) and cook on low for 8-10 hours.
  3. Remove cooked baked potatoes from the slow cooker and prick with a fork to open. Fluff the inside of the potato with the tines of the fork, then place the toppings, one by one in the potato. Serve immediately and enjoy.

Notes

Making a baked potato bar for family and friends? Bring the baked potatoes cooked and placed all the toppings next to the slow cooker! *If you cook the baked potatoes for more than 10 hours the insides will begin to brown a little.

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Green Onion & Pea Potato Salad from katiesCucina.com #MakeItMine #recipe

With just one day until the ultimate barbecue day of the year I figured it was fitting to post a potato salad recipe. I mean lets face it–it’s been over 2 years since I last posted my grandmother’s secret potato salad recipe. This potato salad recipe has been a long time in the making (ok, maybe not, but much overdue none-the-less). I’ve also joined a new bi-weekly series called Make It Mine Club hosted by Christine of Cook the Story and Jane of  Jane’s Adventures in Dinner. It just so happens that potato salad is todays theme. So today I’ve done a little reinventing of the potato salad and made a Green Onion & Pea Potato Salad.


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