Recipe: Not Your Mama's Baked Potato

A couple of days ago, I shared a recipe for Baked Potato Stacks.  Today, I am sharing another version.  This is not your typical baked potato.  This is an amped up awesomely good baked potato.  This potato is stuffed with sweet onion, garlic then sprinkled with salt and pepper and a pat of butter tops it.  It is wrapped in foil and then put on the grill or the oven where the onion and garlic become butter soft and yummy.  It is well worth the extra time.  

There are no precise measurements here.  Add as much or as little onion as you like.  If you don't have raw garlic, sub with garlic powder.  Substitute the butter with olive oil.  It really is a recipe that you can customize to your liking or what you have on hand. 

Enjoy!

Not Your Mama's Baked Potato

by Wende Rickett

6028072

Ingredients

• potatoes, scrubbed clean and dried
• sweet onion (1015 or Vidalia), sliced into rings
• garlic, sliced
• butter
• salt & pepper to taste

Instructions

1. If you are not putting the potatoes on the grill, preheat oven 400 degrees.
2. Make several slices in the potato making sure to not slice through the potato.
3. Cut the onion slices in half.
4. Take a couple of slices and press into each cut opening. It takes some work to get the worked in. It helps to spread the sides apart slightly and stuff the onion in.
5. Add a garlic slice in each cut opening.
6. Add butter to the top of each potato.
7. Sprinkle with salt and pepper to taste.
8. Wrap tightly in foil.
9. Bake or grill until potato gives slightly with pressure.
10. Unwrap and cut horizontally and serve with fixings. (sour cream, cheese, etc.)

Powered by Recipage

Linked To:
*Lady Behind the Curtain: Cast Party Wednesday
*Miz Helen's Country Cottage: Full Plate Thursday
*Mom on Timeout: Taking Timeout Thursday
*A Little Nosh: Tastetastic Thursday
*Simply Sweet Home: Friday Favorites
*Bacon Time with the Hungry Hungry Hippo: Anything Goes
*It's a Hodgepodge Life: Hodgepodge Friday
*Happy Hour Projects: Happy Hour Friday
*Blissful and Domestic: Feature Friday
*Country Momma Cooks: Link and Greet
*I Heart Naptime: Sundae Scoop
*Nifty Thrifty Things: Nifty Thrifts Sunday
*The Foley Fam: Sunday Funday
*Addicted to Recipes: Scrumptious Sunday
*Flamingo Toes: Think Pink Sunday
*Petite Hermine: Sunday Linky Party
*Make Ahead Meals for Busy Moms: Melt in Your Mouth Monday
*Beyer Beware: Hunk of Meat Monday
*Flour Me With Love: Mix It Up Monday
*Mrs Happy Homemaker: Makin' You Crave Monday
*The Southern Institute: Creative Me
*diy home sweet home: more the merrier
*Marvelously Messy: A Marvelous Mess
*Delightfully Dowling: Mangia Monday
*Keeping It Simple: Motivate Me Monday
*Blessed with Grace: Tempt My Tummy Tuesday
*It's a Blog Party: Delicious Dishes
*Inside BruCrew Life: Trick or Treat
*Our Delightful Home: Show Me What You Got
*33 Shades of Green: Tasty Tuesday
*Reasons to Skip the Housework: Tuesday Timeout
*Chef in Training: Tuesday Talent Show
*A Creative Princess: It's a Party

Recipe: Baked Potato Stacks

Who doesn't love the potato?  Well, I do have one kid who doesn't unless it is in the form of french fries.  When my husband and I were first marred, we used to have a baked potato night at least a couple of times a month.  Not only was it a great meatless meal it also helped out the grocery budget.  When I made these the other night, they were devoured, even by my non-eating potato girl.

It's a few more steps than a traditional baked potato, but well worth it.  I served ours with a side of ranch dressing but a dollop of sour cream on each would be great too.  Also, you can make as many as you want.  I used four medium sized potatoes and stacked them three high and got 18 stacks.  You can also make them as cheesy yummy as you want.

Enjoy!

Baked Potato Stacks

by Care's Kitchen

6027932

Ingredients

• 4 medium size russet potatoes
• bacon, cooked and crumbled
• 2 cups cheese, shredded

Instructions

1. Preheat oven to 375 degrees.
2. Bring to boil 4 (or more) cups of water.
3. Slice the potatoes into 1/4" rounds. Place into the boiling water.
4. Cook the potatoes in the boiling water for a few minutes. Just enough to slightly cook them but not until they are mushy. You want your potato to be cooked but firm so they don't fall apart.
5. Remove the potatoes from the water with a slotted spoon onto a plate. Do not strain them or they will break apart.
6. Generously spray muffin pan with non-stick spray.
7. Place a potato slice on the bottom of each cup. Layer cheese and bacon on top of each slice.
8. Repeat the process until your potatoes are stacked to your liking, but on the top potato slice, and a tiny pat of butter and a generous layer cheese.
9. Bake in the oven for 8 to 10 minutes for until the cheese is melted.
10. Turn on the broiler for an additional 2 minutes to brown the top.
11. Remove from the oven and allow to sit for a few minutes.
12. Remove the stacks from the pan and sprinkle tops with additional bacon.

Powered by Recipage

Linked To:

*Mrs Happy Homemaker: Makin' You Crave Monday

*The Southern Institute: Creative Me
*diy home sweet home project: More the Merrier
*Make Ahead Meals for Busy Moms: Melt in Your Mouth Monday
*Flour Me with Love: Mix It Up Monday
*Marvelously Messy: A Marvelous Mess
*Keeping it Simple: Motivate Me Monday
*Beyer Beware: Hunk of Meat Monday
*Blessed with Grace: Tempt My Tummy Tuesday
*BruCrew Life: Trick or Treat Tuesday
*Our Delightful Home: Show Me What You Got
*Mandy's Recipe Box: Totally Tasty Tuesday
*Chef in Training: Tuesday Talent Show
*33 Shades of Green: Tasty Tuesday
*Reasons to Skip the Housework: Tuesday Time Out
*Lady Behind the Curtain: Cast Party Wednesday
*Miz Helen's Country Cottage: Full Plate Thursday
*Mom On Timeout: Taking Time Out Thursday
*A Little Nosh: Tastetastic Thursday
*Simply Sweet Home: Friday Favorites
*Bacon Time with the Hungry Hungry Hippo: Anything Goes
*It's a Hodgepodge Life: Hodgepodge Friday
*Happy Hour Projects: Happy Hour Friday
*Blissful and Domestic: Feature Friday
*Country Momma Cooks: Link and Greet
*I Heart Naptime: Sundae Scoop
*Nifty Thrifty Things: Nifty Thrifty Things
*The Foley Fam: Sunday Funday
*Addicted to Recipes: Scrumptious Sunday
*Flamingo Toes: Think Pink Sunday
*Petite Hermine: Sunday Linky Party
 

Recipe: Copy Cat {Cracker Barrel} Hashbrown Casserole

 

I have an obsession with the hashbrown casserole at Cracker Barrel that can't be normal.  Whenever we take the girls out to eat and we are near a Cracker Barrel, they always want to eat there.  You won't get a big argument from me because I can have my hashbrown casserole fix.  

I have searched for years for the right recipe that duplicates this dish.  Every recipe that I found called for canned soup and/or sour cream.  Don't get me wrong, those recipes are very tasty but they are not the same dish served at Cracker Barrel. 

Last week, as I was reading through my favorite blogs, I somehow came across The Pioneer Cookbook blog.  I scrolled through some of her delicious looking posts and came across her recipe for hashbrown casserole.  After reading the ingredients, I was skeptical, but couldn't wait to give it a try.  People....I am here to tell you this is it!  This is the one...my search is over!  Yes, it is true...no soup and no sour cream...just milk and beef broth.  

I made this for dinner a couple of days ago, along with some BBQ smoked sausage, and my family ate it up and loved it.  I substituted the vegetable broth that is called for in the original recipe with beef broth and I also increased the amount of garlic powder slightly.  Stirring the casserole midway through the cooking is key to making the dish have the consistency of Cracker Barrel's.

If you have an unhealthy obsession with hashbrown casserole like me, you need to make this...and thank me later.  If you don't have an unhealthy obsession with hashbrown casserole (what is wrong with you?), you need to make this dish and get a new obsession...and thank me later.  Perhaps we will pass by each other in the our therapist's waiting room!

PS...Cracker Barrel did not sponsor my post today...they should...for all the therapy that I need...

Enjoy!

Hashbrown Casserole

adapted from the original recipe by Miriam Barton/The Pioneer Cookbook

6021851

Ingredients

• 2 large potatoes, peeled and grated
• 2 cups sharp cheddar cheese, grated
• 1/2 cup onion, finely chopped
• 1 cup milk
• 1/2 cup beef broth
• 2 tablespoons butter, melted
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder

Instructions

1. Preheat oven to 425ºF.
2. Lightly coat an 8 x 8-inch square baking dish with butter.
3. In a large bowl combine the potatoes, cheese, and onion.
4. In a separate bowl, stir together the remaining ingredients.
5. Spread the potato mixture into the prepared baking dish, then pour the liquid mixture over the potatoes.
6. Bake for 1 hour, stirring after 30 minutes.
7. Cool for a couple of minutes to allow potatoes to firm up.

Powered by Recipage

Linked To:
 *It's A Keeper:  It's A Keeper Thursday
 *Prairie Story:  Recipe Swap #45
 *Simply Sweet Home:  Friday Favorites
 *Paisley Passions:  Fun with Food Friday
 *Girlichef:  Friday Potluck
 *Six Sister's Stuff:  Strut Your Stuff Saturday
 *This Chick Cooks: Cooked Link Party
 *LambAround:  Not Baad Sunday 
 *Nifty Thrifty Things: Nifty Thrifty Sunday
 *Make-Ahead Meals for Busy Moms: Melt in Your Mouth Monday
 *Fresh from the Farm:  Homemade by You Monday
 *From Mess Hall to Bistro: Made From Scratch Tuesday 
 *All the Small Stuff: Tuesdays at the Table 
 *Blessed with Grace: Tempt My Tummy Tuesday 
 *Mandy's Recipe Box: Recipe Roundup 
 *Dining with Debbie: What's on the Menu Wednesday 
 *Everyday Sisters: Sharing Sunday