Recipes

Cheddar and Bacon Stuffed Red Potato Bites

Cheddar and Bacon Stuffed Red Potato Bites

These delightful potato bites are filled with a creamy mixture of Cheddar cheese, bacon, and green onions, making them the perfect appetizer or side dish for any gathering.
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Ingredients

  • 12 small red potatoes approximately 1½ to 2 pounds
  • 1 tablespoon olive oil
  • ½ cup mayonnaise
  • 1 cup 4 ounces shredded Cheddar cheese blend
  • ½ pound bacon cooked and crumbled
  • ½ cup minced green onions
  • 2 tablespoons chopped fresh basil or 2 teaspoons dried basil

Instructions

  • Preheat your oven to 400°F (200°C).
  • Rub the small red potatoes with olive oil and place them on an ungreased baking sheet.
  • Bake the potatoes in the preheated oven for 45 minutes or until they become tender.
  • Allow them to cool.
  • Cut each potato in half crosswise.
  • If necessary, cut a thin slice from the bottom of each half to form a stable base for the potatoes to stand on.
  • Scoop out the potato pulp, leaving at least a ¼-inch-thick shell; reserve the pulp.
  • In a large bowl, stir together the reserved potato pulp, ½ cup mayonnaise, 1 cup shredded Cheddar cheese blend, crumbled bacon, minced green onions, and chopped fresh basil (or dried basil).
  • Spoon the mixture evenly into each potato shell and place the filled shells on a lightly greased baking sheet.
  • Broil the potato bites 5 inches from the heat source for 3 to 5 minutes or until they are lightly browned.
  • Serve the Cheddar and Bacon Stuffed Red Potato Bites warm as a delicious appetizer or side dish.

Notes & Wine Advice

Enjoy these flavorful potato bites at your next gathering!
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Course; Bacon / Cheese / Side Dish

Cheesy Ham-Stuffed Baked Potatoes

Cheesy Ham-Stuffed Baked Potatoes

These hearty baked potatoes, stuffed with a savory mixture of ham, onions, and garlic, are the ultimate comfort food. Topped with Parmesan cheese, they’re a delightful treat for any occasion.
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Ingredients

Garnish (optional):

Instructions

  • Preheat your oven to 450°F (230°C).
  • Place the potatoes on a baking sheet and bake them for approximately 1 hour or until they become tender.
  • Allow them to cool to the touch.
  • Cut the baked potatoes in half lengthwise and carefully scoop out the potato pulp, placing it in a bowl while leaving the potato shells intact.
  • Set aside both the potato pulp and shells.
  • In a large skillet, melt the butter over medium-high heat.
  • Add the chopped ham, diced onion, and minced garlic, and sauté the mixture until the onion becomes tender.
  • Mash the potato pulp in the bowl and then stir in the sautéed ham mixture, sour cream, salt, and pepper until well combined.
  • Stuff the potato shells with the potato and ham mixture, and evenly sprinkle the shredded Parmesan cheese on top.
  • Place the stuffed potatoes in a 13×9-inch baking pan or casserole dish.
  • Bake at 350°F (175°C) for 25 to 30 minutes, or until they are heated through and the cheese has melted to a golden brown.
  • If desired, garnish the stuffed potatoes with chopped fresh chives before serving.
  • Enjoy these Cheesy Ham-Stuffed Baked Potatoes as a comforting and satisfying dish for any occasion!
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Course; Cheese / Pork / Side Dish

Smoky Gouda and Chipotle Mashed Potato Bake

Smoky Gouda and Chipotle Mashed Potato Bake

Enhance the classic mashed potato dish with the smoky flavors of Gouda cheese and chipotle peppers in adobo sauce for a delightful Southern twist.
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Ingredients

  • 3 garlic cloves minced
  • 1 teaspoon olive oil
  • 3½ pounds new potatoes cut into 1-inch pieces
  • ¾ cup 3 ounces shredded smoked Gouda cheese, divided
  • 1 cup fat-free half-and-half
  • 2 to 3 chipotle peppers in adobo sauce minced
  • ½ cup light margarine
  • ½ 8-ounce package fat-free cream cheese, softened
  • ¼ teaspoon salt

Instructions

  • In a skillet coated with cooking spray, sauté the minced garlic in hot olive oil over medium-high heat for 2 to 3 minutes or until tender.
  • Set aside.
  • In a Dutch oven, bring the cut potatoes and enough water to cover them to a boil.
  • Reduce the heat and cook for approximately 30 minutes or until the potatoes are tender.
  • Drain them.
  • In a large bowl, mash the cooked potatoes.
  • Stir in the sautéed garlic, ¼ cup of the shredded smoked Gouda cheese, fat-free half-and-half, minced chipotle peppers in adobo sauce, light margarine, fat-free cream cheese, and salt.
  • Mix until all ingredients are well blended.
  • Spoon the potato mixture into a 13×9-inch baking dish that has been coated with cooking spray.
  • Sprinkle the remaining ½ cup of shredded smoked Gouda cheese over the top.
  • Bake the dish at 350°F for 30 minutes or until the cheese is melted and the dish is heated through.

Notes & Wine Advice

Enjoy your Smoky Gouda and Chipotle Mashed Potato Bake with its delightful Southern twist!
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Course; Cheese / Side Dish

Potatoes with Shallots, Goat Cheese, and Herbs

Potatoes with Shallots, Goat Cheese, and Herbs

Golden shallots, fresh herbs, and creamy goat cheese elevate this simple potato mash into a delightful culinary experience. And the best part? No need for a mixer!
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Ingredients

Garnishes (optional):

Instructions

  • Place the potatoes in a large pot and cover them with water.
  • Bring the water to a boil and cook the potatoes for about 35 minutes or until they are tender.
  • Drain the potatoes and allow them to stand for 5 minutes.
  • Set them aside.
  • In a large skillet, heat the olive oil over medium heat.
  • Add the finely chopped shallots and sauté them for about 4 minutes or until they become tender and golden.
  • Set them aside.
  • In a small saucepan or by using a microwave, heat the milk until it becomes hot (approximately 2 minutes on high in the microwave).
  • Set it aside.
  • Mash the drained potatoes using a potato masher.
  • Add the sautéed shallots, goat cheese, finely chopped fresh thyme, parsley, chives, salt, and freshly ground pepper to the mashed potatoes.
  • Pour in the hot milk as well.
  • Mash everything together until well combined, keeping the mixture slightly chunky for texture.
  • If desired, garnish the creamy mashed potatoes with fresh thyme sprigs and fresh parsley sprigs before serving.

Notes & Wine Advice

Enjoy your creamy goat cheese and herb mashed potatoes – a perfect side dish for any occasion!
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Course; Cheese / Side Dish / Vegetables

Three-Cheese Mashed Potato Casserole

Three-Cheese Mashed Potato Casserole

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Ingredients

Makes 4 servings / Prep: 30 min., Cook: 15 min., Bake: 20 min.

Instructions

  • Cook peeled and cubed potatoes in boiling water to cover 15 minutes or until tender.
  • Drain.
  • Beat potatoes and next 3 ingredients at medium speed with an electric mixer until smooth.
  • Stir in milk and remaining ingredients.
  • Spoon into a lightly greased 2-quart baking dish.
  • (Cover and chill 8 hours, if desired; let stand at room temperature 30 minutes before baking.
  • )
  • Bake, uncovered, at 400° for 15 to 20 minutes or until thoroughly heated.

Notes & Wine Advice

*Frozen mashed potatoes may be substituted. Prepare potatoes according to package directions for 4 servings. Proceed with recipe as directed. For testing purposes only, we used Ore-Ida Mashed Potatoes.
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Course; Casserole / Cheese / Side Dish
Diets; Vegetarian

Kosher Leek-and-Potato Fritters Recipe

Kosher Leek-and-Potato Fritters Recipe

Leek-and-Potato Fritters are a delicious and versatile dish perfect for Jewish kosher meals. Crispy on the outside and tender on the inside, these fritters can be served with applesauce or sour cream, depending on the main course. Ideal for Passover when made with matzo meal, they add a flavorful and satisfying touch to any meal.
Couverts18 patties
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Equipment

  • Dutch oven
  • Large skillet
  • Mixing bowls
  • spatula
  • Masher

Ingredients

Instructions

Cook the Potato:

  • Place the peeled and chopped potato in a Dutch oven with 1 teaspoon of salt.
  • Cover with boiling water and cook for 20 minutes or until tender.
  • Drain the potatoes.
  • Mash the potato and set aside.

Prepare the Leeks:

  • In the same Dutch oven, cook the thinly sliced leeks in boiling water for 3 minutes.
  • Drain the leeks thoroughly.

Combine Ingredients:

  • In a large mixing bowl, stir together the mashed potato, cooked leeks, lightly beaten eggs, matzo meal (or breadcrumbs), grated Parmesan cheese, 1 teaspoon of salt, and freshly ground pepper.
  • Mix until well combined.
  • Cover the mixture and chill for 1 hour to allow it to firm up.

Shape the Fritters:

  • After chilling, shape the mixture into 18 patties.

Cook the Fritters:

  • Heat the canola oil in a large skillet over medium heat.
  • Cook the fritters in batches, frying each patty for about 2 minutes on each side, or until golden brown.
  • Remove and drain on paper towels.

Serve:

  • Serve the fritters immediately with sour cream, applesauce, or both, depending on the main dish.

Notes & Wine Advice

Pair with a light, crisp white wine like Sauvignon Blanc or a sparkling wine that complements the dish’s flavors.

Nutrition values

Calories: 120 kcal | koolhydraten: 12 g | Eiwitten: 4 g | Vet: 7 g | Suiker: 2 g
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Course; Side Dish / Snack
Cuisine; Israel
Diets; Kosher / Vegetarian

Creamy New Potato Gratin

Creamy New Potato Gratin

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Ingredients

Makes 6 servings / Prep: 15 min., Cook: 20 min., Bake: 30 min.

  • 2 pounds small new potatoes cut into ¼-inch-thick slices
  • 1 cup water
  • ¼ cup butter or margarine divided
  • 1 sweet onion chopped
  • 2 cups milk
  • 1 2.64-ounce package country gravy mix
  • 1 8-ounce package shredded Cheddar-American cheese blend
  • 1 cup fine dry breadcrumbs
  • 2 teaspoons dried parsley flakes

Instructions

  • Microwave potato slices and 1 cup water in a shallow glass dish covered with plastic wrap at HIGH 10 minutes or until tender, stirring once after 5 minutes.
  • Drain and set aside.
  • Melt 2 tablespoons butter in a large saucepan over medium-high heat; add onion, and sauté 5 minutes or until tender.
  • Add potato slices, and toss gently; remove mixture from saucepan.
  • Melt remaining 2 tablespoons butter in saucepan over medium heat.
  • Gradually whisk in milk and gravy mix; whisk until smooth.
  • Add shredded cheese, whisking until cheese is melted.
  • Remove from heat, and stir in potato mixture.
  • Spoon into a lightly greased 2½-quart or 9-inch square baking dish.
  • Combine breadcrumbs and dried parsley flakes; sprinkle over potato mixture.
  • Bake at 400° for 25 to 30 minutes or until bubbly.

Notes & Wine Advice

For testing purposes only, we used McCormick Original Country Gravy Mix.
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Course; Side Dish

Potatoes au Gratin

Potatoes au Gratin

In this recipe, the potatoes are partially cooked before they’re baked. Do this step in advance, if you’d like, then chill the potatoes until you’re ready to use them.
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Ingredients

Makes 8 servings / Prep: 20 min., Cook: 30 min., Bake: 1 hr.

  • 4 large baking potatoes
  • 1 large sweet onion chopped
  • 1 8-ounce loaf pasteurized prepared cheese product, diced
  • 1 teaspoon salt
  • ¾ teaspoon pepper
  • 1 cup whipping cream

Instructions

  • Cook potatoes in boiling water to cover 25 to 30 minutes (potatoes will not be totally tender).
  • Let cool slightly; peel and slice.
  • Layer half of potatoes, half of onion, and half of cheese in a lightly greased 13- x 9-inch baking dish.
  • Sprinkle with half of salt and pepper.
  • Repeat layers.
  • Drizzle with whipping cream.
  • Bake potato mixture at 350° for 1 hour or until golden.
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Course; Side Dish

A Mess of Peas

A Mess of Peas

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Ingredients

Makes 10 to 12 servings / Prep: 5 min., Cook: 1 hr.

  • 1 quart water
  • 1 8- to 10-ounce smoked ham hock
  • 8 cups fresh field peas
  • 4 to 6 hot peppers in vinegar drained
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon pepper

Instructions

  • Bring 1 quart water and smoked ham hock to a boil in a large Dutch oven over medium-high heat.
  • Reduce heat to low, and simmer 30 minutes.
  • Stir in peas and remaining ingredients; cover and simmer 25 to 30 minutes or until peas are done.

Notes & Wine Advice

For testing purposes only, we used a variety of peas.
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Course; Side Dish