memiancoda
New member
Potato salad, mashed potatoes, baked potatoes, fries, scallop potatoes, boiled potatoes, wedges or home fries
Looking for Potato Recipes – No More Soup, Please!
- Thread starter jaelhope
- Start date
trulyblst54
New member
My husband’s favourite ~ Tuna Casserole made with potatoes instead of noodles. Old family favourite ~ been making this since the 1970s
Tuna Casserole
5 good sized potatoes (more if small sized)
1 small onion
1 can Tuna
¼ cup parmesan cheese
1 can cream of mushroom soup (any cream soup will work)
Milk
Spices: black pepper, salt, garlic
1/3 cup dried bread crumbs (can be substitute with cornflake crumbs)
Butter or margarine
Directions:
1. Preheat oven to 375’F
2. Peel & slice potatoes ~ like you would for scalloped potatoes; chop onion.
3. In large casserole dish ~ place 1/3 of the potatoes to cover bottom; layer ½ can of the tuna & sprinkle ½ of the chopped onion & ½ of the parmesan cheese. Sprinkle with spices. Add another layer of potatoes (using another 1/3 of prepared slices); layer with remaining tuna, onions & parmesan cheese & sprinkle with spices. Top with remaining potatoes.
4. Empty cream soup into a measuring cup & add enough milk to make 2 cups ~ whisk to blend; pour evenly over the top layer of potatoes & loosen edges a bit so it soaks through all layers.
5. Sprinkle the bread crumbs evenly over the top & add a teaspoon of butter or margarine on top.
6. Bake in preheated oven for about 90 minutes or until you can easily pick through the potatoes with a fork.
Tuna Casserole
5 good sized potatoes (more if small sized)
1 small onion
1 can Tuna
¼ cup parmesan cheese
1 can cream of mushroom soup (any cream soup will work)
Milk
Spices: black pepper, salt, garlic
1/3 cup dried bread crumbs (can be substitute with cornflake crumbs)
Butter or margarine
Directions:
1. Preheat oven to 375’F
2. Peel & slice potatoes ~ like you would for scalloped potatoes; chop onion.
3. In large casserole dish ~ place 1/3 of the potatoes to cover bottom; layer ½ can of the tuna & sprinkle ½ of the chopped onion & ½ of the parmesan cheese. Sprinkle with spices. Add another layer of potatoes (using another 1/3 of prepared slices); layer with remaining tuna, onions & parmesan cheese & sprinkle with spices. Top with remaining potatoes.
4. Empty cream soup into a measuring cup & add enough milk to make 2 cups ~ whisk to blend; pour evenly over the top layer of potatoes & loosen edges a bit so it soaks through all layers.
5. Sprinkle the bread crumbs evenly over the top & add a teaspoon of butter or margarine on top.
6. Bake in preheated oven for about 90 minutes or until you can easily pick through the potatoes with a fork.
jessicabella0187
New member
One pan kielbasa potatoes & peppers/veggies
Scalloped potatoes with diced ham
Grilled potatoes
Mashed potatoes-can do garlic, plain, ranch
French fries
Baked
Twice baked
Potato salad
Dice, sprinkle with olive oil and garlic/herb seasoning then bake
Hash browns
Country fried potatoes-can eat just as fried potatoes, can add sausage, use in breakfast burritos
Grilled potatoes
Mashed potatoes-can do garlic, plain, ranch
French fries
Baked
Twice baked
Potato salad
Dice, sprinkle with olive oil and garlic/herb seasoning then bake
Hash browns
Country fried potatoes-can eat just as fried potatoes, can add sausage, use in breakfast burritos
killalljewishpeople2934
New member
Green bean and potato soup with bacon.
stingray1986
New member
Easy potato curry
This rich, aromatic potato curry is an easy and delicious meatless recipe. Serve with roti and yogurt for a fantastic weeknight dinner.
simply-delicious-food.com
faith11238206
New member
I haven’t tried this yet but here is a screen shot of the recipe saved. It’s like a crispy cheesy potato cake.
Comments say it’s similar to llapingachos!
Comments say it’s similar to llapingachos!
HAMBURGER POTATO CARROT HOTDISH
Preheat the oven to 350 F. Fry hamburger until brown (can also add onions). In a roaster or casserole, add peeled and sliced potatoes to fill the roaster one-third full. Add a layer of sliced peeled carrots. Top with the browned hamburger. Combine 1 can of tomato soup and 1 can of water; pour over the hamburger. Bake for 1-1 1.2 hours or until the potatoes are done.
PIZZA POTATO HOTDISH
Brown 1 lb. hamburger and 1/2 c. chopped onion. Set aside. Peel and slice 4-5 c. raw potatoes. Preheat the oven to 350 F. Cook 1 can cheddar cheese soup, 1 can tomato soup, and 1 c. milk together. Mix hamburger, soups, and potatoes together. Put in a 9x13 pan or lg. casserole. Sprinkle with 1/2 t. oregano, and 1 t. sugar. Top with 1/3 c. pepperoni slices. Bake uncovered for 1 1/2 hrs. When done, top with 4 oz. shredded mozzarella cheese and return to the oven for 5 min. or until cheese is melted.
SHEPHERD’S PIE
Brown 1 lb. ground beef and 1 chopped onion. Cook and mash 1 kettle of potatoes; cook 1 can of peas. Place meat in a casserole, then peas, and top with mashed potatoes. Dot with butter, salt and pepper. Bake at 350 F. for 30 min. Brown under broiler before serving.
MEATBALL STEW
Mix together 1 1/2 lbs. hamburger, 1 1/2 t. salt, pepper, 2 T. flour, 1 egg, and 1/4 c. milk. Form into balls and brown lightly. Cut 3 lg. peeled potatoes in chunks, 4 peeled carrots in strips, and chop 8 green onions. Add to meatballs. Heat 1 can of beef consomme and 1/2 c. water to boiling and stir in 2 T. tapioca and salt to taste. Add to the meatballs and vegetables. Cover and simmer for 20-30 minutes or until vegetables are tender.
CHICKEN HOTDISH
Preheat the oven to 350 F. In a bowl, mix together 6 sliced potatoes, 2 c. cooked/chopped chicken, 1/2 c. chopped pepper, 1/2 c. whole mushrooms, 1 c. diced American cheese, 1/2 c. pimento, and 2 c. cream of mushroom soup. Place in a casserole, and cover with crushed potato chips. Bake for 1 1/2-2 hours.
ONE PAN SAUSAGE, POTATOES, AND PEPPERS
Preheat the oven to 425°F. Line a large pan with foil, and spray with cooking spray or line with parchment paper. Chop 2 lbs. potatoes, slice 1 lb. smoked sausage, and dice 1/2 lg. onion. Toss potatoes, sausage, and onion with 2 T. olive oil, 2 t. Italian seasoning, and 1/2 t. garlic powder. Place on the pan, and bake for 15 minutes. Chop 2 bell peppers, and toss with 1 t. of olive oil. Remove the pan from the oven, and add peppers. Cook for an additional 30 minutes or until potatoes are fork tender. Stir sausage and veggies half way through cook time. Salt and pepper to taste.
AMERICAN CHEESE SOUP
Peel and dice 4 medium potatoes and 2 carrots; dice 2 ribs celery. Add to 1/4 c. chopped onion. Dissolve 2 chicken bouillon cubes in 4 c. water, add vegetables, and boil gently until tender, 15 minutes. Reduce heat to simmering and add 2 c. milk and 1 c. American cheese chunks. Stir to melt cheese and add 1/2 t. salt and 1/4 t. pepper. A dash of cayenne pepper adds a bit more zing, if you like spicy.
CORN CHOWDER
Melt 2 T. butter in lg. saucepan. Add 1 c. chopped onion and 1 c. chopped celery, Cook until tender. Add 3 c. diced and cooked potatoes, 2 c. milk, and 2 c. cream style corn. Heat until hot serving temp. Add 2 c. shredded cheddar cheese. Stir until melted.
ONION ROASTED POTATOES
Preheat the oven to 450 F. In a large plastic bowl or bag, add all ingredients: 1 env. Lipton Recipe Secrets onion or onion mushroom soup mix, 2 lb. potatoes cut in lg. chunks, and 1/3 c. olive or vegetable oil. Shake or toss until potatoes are evenly coated. Empty into a shallow baking or roasting pan. Bake, stirring occasionally, 40 min. or until tender and golden brown. 8 servings.
BAKED POTATO SLICES
Preheat the oven to 375 degrees. Cut 3 russet potatoes into approximately 1/2-inch slices. Place on a baking sheet. Brush the tops lightly with vegetable, Canola, or Olive oil. Flip and repeat. Season with salt and pepper. Bake for 25 minutes. As the potatoes bake, cook 6 slices of bacon over low heat, flipping them periodically for even cooking. Set them aside once finished, leave the bacon drippings in the pan. Remove the potato slices from the oven, and lightly brush with bacon drippings. Flip and repeat. Bake for 10 more minutes. Meanwhile, crumble the bacon. Decrease the heat to 350 degrees. Top the potatoes with 2 1/2 cups shredded Cheddar or Monterey Jack cheese and crumbled bacon. Place back in the oven until the cheese is melted, about 5 minutes. Remove the slices from the oven. Sprinkle with 1 T. Italian seasoning, then top with 2 diced green onions. Serve with sour cream.
CRISPY ONION BACON POTATOES
Prepare 6 c. mashed potatoes (about 12 med. potatoes). Fry 12 slices bacon and crumble. Preheat oven to 350 F. Spread half the mashed potatoes in 8-inch sq. baking dish; sprinkle with the bacon, 1 c. shredded cheddar cheese, and 1 c. crispy fried onions. Top with remaining potatoes. Bake for 20 min. or until hot. Top with remaining bacon, 1 c. shredded cheddar cheese, and 1 c. crispy fried onions. Bake 5 min. or until onions are golden.
YUMMY AND EASY SCALLOPED POTATOES
Preheat the oven to 350 F. In a 3-qt. casserole, slice potatoes and onion until it’s about half full or more. Add 1 can cream of chicken soup and 1-12 oz. carton sour cream. Mix well. Bake for 1 hr. or until potatoes are done.
SCALLOPED POTATOES SUPREME
Preheat the oven to 350 F. Grease 2-qt. baking dish. Alternate layers of 8 peeled and sliced potatoes, 1/4 c. chopped green pepper, and 1/4 c. minced onions in a baking dish. Season each layer with salt and pepper. Mix 1 can cream of mushroom soup and 1 c. milk. Pour over potatoes. Bake for 1 1/2 hrs.
POTATO CHEESE HOTDISH
Preheat the oven to 350 F. Grate or slice 4 large peeled and cooked potatoes. Saute 1 c. chopped onions in 2 T. butter. Remove from heat. Stir in 1 can Cream of Mushroom soup and 1/2 c. sour cream. Add potatoes and mix. Put in a baking dish. Dot with 1/2 c. Cheez Whiz or shredded cheddar cheese. Sprinkle with 1/2 c. crushed Corn Flakes and bake for 30 minutes. Can make ahead and cover and refrigerate until ready to use.
SCALLOPED POTATO BAKE
Preheat the oven to 350 F. Butter a 10” casserole dish. Peel and thinly slice 4 lg. potatoes (3 1/2 lbs.). Layer 1/3 of potato slices, 1/3 c. crispy or french fried onions from 6 oz. pkg, 1/2 c. shredded Parmesan cheese, and 1 t. parsley. Drizzle with 1 T. melted butter or margarine; season with salt and pepper. Repeat 2 more times to make 3 layers. Press down gently. Mix 2 c. whipping cream and 1 c. milk and pour over potatoes. Cover the baking dish. Bake for 1 hr. Remove from the oven, uncover, and sprinkle with remaining 1 c. crispy/french fried onions. Return to the oven and bake uncovered for 5 min. Serves 6-8.
SCALLOPED POTATOES AND HAM
Heat oven to 350 F. Spray 2-qt. casserole with cooking spray. Thinly slice 6 med. potatoes, peeled or unpeeled (6 c.). Cut fully cooked ham in cubes to make 1 1/2 c. In 2-qt. pan, melt 3 T. butter over med. heat. Cook 1 sm. onion, finely chopped (1/4 c.) in butter for about 2 min., stirring occasionally, until tender. Stir in 3 T. all-purpose flour. 1 t. salt, and 1/4 t. pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in 2 1/2 c. milk. Heat to boiling, stirring constantly; boil and stir for 1 min. Mix potatoes and ham in the casserole; gently press down so the surface is even. Pour sauce over potato mixture. Cut 1 T. butter into sm. pieces and sprinkle over potatoes. Cover and bake for 30 min. Uncover and bake 1 hr. to 1 hr. 10 min. longer, or until potatoes are tender. Let stand for 5-10 min. before serving (sauce thickens as it stands). Makes 6 servings.
Preheat the oven to 350 F. Fry hamburger until brown (can also add onions). In a roaster or casserole, add peeled and sliced potatoes to fill the roaster one-third full. Add a layer of sliced peeled carrots. Top with the browned hamburger. Combine 1 can of tomato soup and 1 can of water; pour over the hamburger. Bake for 1-1 1.2 hours or until the potatoes are done.
PIZZA POTATO HOTDISH
Brown 1 lb. hamburger and 1/2 c. chopped onion. Set aside. Peel and slice 4-5 c. raw potatoes. Preheat the oven to 350 F. Cook 1 can cheddar cheese soup, 1 can tomato soup, and 1 c. milk together. Mix hamburger, soups, and potatoes together. Put in a 9x13 pan or lg. casserole. Sprinkle with 1/2 t. oregano, and 1 t. sugar. Top with 1/3 c. pepperoni slices. Bake uncovered for 1 1/2 hrs. When done, top with 4 oz. shredded mozzarella cheese and return to the oven for 5 min. or until cheese is melted.
SHEPHERD’S PIE
Brown 1 lb. ground beef and 1 chopped onion. Cook and mash 1 kettle of potatoes; cook 1 can of peas. Place meat in a casserole, then peas, and top with mashed potatoes. Dot with butter, salt and pepper. Bake at 350 F. for 30 min. Brown under broiler before serving.
MEATBALL STEW
Mix together 1 1/2 lbs. hamburger, 1 1/2 t. salt, pepper, 2 T. flour, 1 egg, and 1/4 c. milk. Form into balls and brown lightly. Cut 3 lg. peeled potatoes in chunks, 4 peeled carrots in strips, and chop 8 green onions. Add to meatballs. Heat 1 can of beef consomme and 1/2 c. water to boiling and stir in 2 T. tapioca and salt to taste. Add to the meatballs and vegetables. Cover and simmer for 20-30 minutes or until vegetables are tender.
CHICKEN HOTDISH
Preheat the oven to 350 F. In a bowl, mix together 6 sliced potatoes, 2 c. cooked/chopped chicken, 1/2 c. chopped pepper, 1/2 c. whole mushrooms, 1 c. diced American cheese, 1/2 c. pimento, and 2 c. cream of mushroom soup. Place in a casserole, and cover with crushed potato chips. Bake for 1 1/2-2 hours.
ONE PAN SAUSAGE, POTATOES, AND PEPPERS
Preheat the oven to 425°F. Line a large pan with foil, and spray with cooking spray or line with parchment paper. Chop 2 lbs. potatoes, slice 1 lb. smoked sausage, and dice 1/2 lg. onion. Toss potatoes, sausage, and onion with 2 T. olive oil, 2 t. Italian seasoning, and 1/2 t. garlic powder. Place on the pan, and bake for 15 minutes. Chop 2 bell peppers, and toss with 1 t. of olive oil. Remove the pan from the oven, and add peppers. Cook for an additional 30 minutes or until potatoes are fork tender. Stir sausage and veggies half way through cook time. Salt and pepper to taste.
AMERICAN CHEESE SOUP
Peel and dice 4 medium potatoes and 2 carrots; dice 2 ribs celery. Add to 1/4 c. chopped onion. Dissolve 2 chicken bouillon cubes in 4 c. water, add vegetables, and boil gently until tender, 15 minutes. Reduce heat to simmering and add 2 c. milk and 1 c. American cheese chunks. Stir to melt cheese and add 1/2 t. salt and 1/4 t. pepper. A dash of cayenne pepper adds a bit more zing, if you like spicy.
CORN CHOWDER
Melt 2 T. butter in lg. saucepan. Add 1 c. chopped onion and 1 c. chopped celery, Cook until tender. Add 3 c. diced and cooked potatoes, 2 c. milk, and 2 c. cream style corn. Heat until hot serving temp. Add 2 c. shredded cheddar cheese. Stir until melted.
ONION ROASTED POTATOES
Preheat the oven to 450 F. In a large plastic bowl or bag, add all ingredients: 1 env. Lipton Recipe Secrets onion or onion mushroom soup mix, 2 lb. potatoes cut in lg. chunks, and 1/3 c. olive or vegetable oil. Shake or toss until potatoes are evenly coated. Empty into a shallow baking or roasting pan. Bake, stirring occasionally, 40 min. or until tender and golden brown. 8 servings.
BAKED POTATO SLICES
Preheat the oven to 375 degrees. Cut 3 russet potatoes into approximately 1/2-inch slices. Place on a baking sheet. Brush the tops lightly with vegetable, Canola, or Olive oil. Flip and repeat. Season with salt and pepper. Bake for 25 minutes. As the potatoes bake, cook 6 slices of bacon over low heat, flipping them periodically for even cooking. Set them aside once finished, leave the bacon drippings in the pan. Remove the potato slices from the oven, and lightly brush with bacon drippings. Flip and repeat. Bake for 10 more minutes. Meanwhile, crumble the bacon. Decrease the heat to 350 degrees. Top the potatoes with 2 1/2 cups shredded Cheddar or Monterey Jack cheese and crumbled bacon. Place back in the oven until the cheese is melted, about 5 minutes. Remove the slices from the oven. Sprinkle with 1 T. Italian seasoning, then top with 2 diced green onions. Serve with sour cream.
CRISPY ONION BACON POTATOES
Prepare 6 c. mashed potatoes (about 12 med. potatoes). Fry 12 slices bacon and crumble. Preheat oven to 350 F. Spread half the mashed potatoes in 8-inch sq. baking dish; sprinkle with the bacon, 1 c. shredded cheddar cheese, and 1 c. crispy fried onions. Top with remaining potatoes. Bake for 20 min. or until hot. Top with remaining bacon, 1 c. shredded cheddar cheese, and 1 c. crispy fried onions. Bake 5 min. or until onions are golden.
YUMMY AND EASY SCALLOPED POTATOES
Preheat the oven to 350 F. In a 3-qt. casserole, slice potatoes and onion until it’s about half full or more. Add 1 can cream of chicken soup and 1-12 oz. carton sour cream. Mix well. Bake for 1 hr. or until potatoes are done.
SCALLOPED POTATOES SUPREME
Preheat the oven to 350 F. Grease 2-qt. baking dish. Alternate layers of 8 peeled and sliced potatoes, 1/4 c. chopped green pepper, and 1/4 c. minced onions in a baking dish. Season each layer with salt and pepper. Mix 1 can cream of mushroom soup and 1 c. milk. Pour over potatoes. Bake for 1 1/2 hrs.
POTATO CHEESE HOTDISH
Preheat the oven to 350 F. Grate or slice 4 large peeled and cooked potatoes. Saute 1 c. chopped onions in 2 T. butter. Remove from heat. Stir in 1 can Cream of Mushroom soup and 1/2 c. sour cream. Add potatoes and mix. Put in a baking dish. Dot with 1/2 c. Cheez Whiz or shredded cheddar cheese. Sprinkle with 1/2 c. crushed Corn Flakes and bake for 30 minutes. Can make ahead and cover and refrigerate until ready to use.
SCALLOPED POTATO BAKE
Preheat the oven to 350 F. Butter a 10” casserole dish. Peel and thinly slice 4 lg. potatoes (3 1/2 lbs.). Layer 1/3 of potato slices, 1/3 c. crispy or french fried onions from 6 oz. pkg, 1/2 c. shredded Parmesan cheese, and 1 t. parsley. Drizzle with 1 T. melted butter or margarine; season with salt and pepper. Repeat 2 more times to make 3 layers. Press down gently. Mix 2 c. whipping cream and 1 c. milk and pour over potatoes. Cover the baking dish. Bake for 1 hr. Remove from the oven, uncover, and sprinkle with remaining 1 c. crispy/french fried onions. Return to the oven and bake uncovered for 5 min. Serves 6-8.
SCALLOPED POTATOES AND HAM
Heat oven to 350 F. Spray 2-qt. casserole with cooking spray. Thinly slice 6 med. potatoes, peeled or unpeeled (6 c.). Cut fully cooked ham in cubes to make 1 1/2 c. In 2-qt. pan, melt 3 T. butter over med. heat. Cook 1 sm. onion, finely chopped (1/4 c.) in butter for about 2 min., stirring occasionally, until tender. Stir in 3 T. all-purpose flour. 1 t. salt, and 1/4 t. pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in 2 1/2 c. milk. Heat to boiling, stirring constantly; boil and stir for 1 min. Mix potatoes and ham in the casserole; gently press down so the surface is even. Pour sauce over potato mixture. Cut 1 T. butter into sm. pieces and sprinkle over potatoes. Cover and bake for 30 min. Uncover and bake 1 hr. to 1 hr. 10 min. longer, or until potatoes are tender. Let stand for 5-10 min. before serving (sauce thickens as it stands). Makes 6 servings.
We dice up the potatoes, toss them in olive oil, salt, pepper, garlic powder, onion powder, and creole seasoning. Then roast at 450 for 40 mins flipping them 20 mins through. Then we freeze them.
We do that for ANY recipe that calls for frozen diced potatoes. Its cheaper and tastes a whole lot better.
We do that for ANY recipe that calls for frozen diced potatoes. Its cheaper and tastes a whole lot better.
jessthemess
New member
Mix a can of mushrooms soup, can of milk, diced onions, garlic, cup of sour cream (or plain Greek yogurt, or Mayo or a combo of these), grated cheese of your choice, and enough freshly sliced or siced potatoes to equal a small frozen bag, mix well. Spread in a greases baking dish or crock pot. Top with thin porkchops, thinly sliced chicken, or place chicken or hamburger patties on the bottom of pan then add potato mixture. Can add green beans to potatoes (season and sear all meat first). Crockpot- low for 6 or so hours, high 4 or so hours, oven - 350 for one hour or so.
I love this Loaded Baked Potato Bar. The potatoes can be cooked in the oven, grill, or slow cooker. https://cafeflavorful.com/loaded-baked-potato-bar/
walkwithme
New member
You can freeze mashed potatoes if you run out of ideas.