|The Potato Harvest Cookbook|
|by Ashley Miller|
Potatoes are the focus of the 74 recipes, many totally vegetarian, offering suggestions, cooking and growing advice and serving tips.
101 - 110 of 3,390 for shredded potatoes
Wash potatoes well. Dry and ... lengthwise; carefully scoop potato pulp into a ... degrees for 10 minutes or until cheese is melted and bubbly. 8 servings.
In a small ... pepper. Arrange sliced potatoes (1/4 inch) in ... with foil, bake at 400 degrees for 45 minutes then uncover and bake another 10 minutes.
Cut baked potatoes in half lengthwise. ... and beat well. Return to the shells, sprinkle the tops with paprika. Reheat for about 15 minutes at 350 degrees.
Melt butter. Add ... half of cooked potatoes on top. Sprinkle ... all. Sprinkle remaining cheese on top. Bake at 350 degrees for 30-45 minutes. Serves 6-8.
Microwave potatoes. Split potatoes ... remaining ingredients. Spoon into potato shells. Microwave on high 4 minutes or until heated. Serves 4, 158 calories.
Heat oven to ... dish. Peel and shred into cold water enough potatoes to make 6 ... parsley. Sprinkle over potato mixture. Bake 50 ... 10 (1/2 cup) servings.
Place potatoes on bottom and ... can onions in potato shell. Mix soup, ... minutes. Top with remaining cheese and onions. Bake, uncovered, for 2-3 minutes.
Place potatoes on bottom and ... can onions in potato shell. Combine soup, ... Top with remaining cheese and onions; bake, uncovered, 2-3 minutes longer.
Thaw potatoes. Add to ... ingredients, saving some cheese for the top. Bake at 350 degrees for 30 minutes, covered. Uncover and bake 5-10 minutes longer. Serves 8.
Cook potatoes until crisp tender. ... over vegetables. Combine remaining ingredients and sprinkle over potato mixture. Bake at 400 degrees for 25 minutes.
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