Potato Riches - Recipes


Cheddar Twice-Baked Potatoes

6 large baking potatoes
8 tbls. butter, divided
¼ lb. bacon, diced
1 medium onion, finely chopped
½ cup milk
1 egg
½ tsp. salt
1⁄8 tsp. white pepper
1 cup cheddar cheese, shredded

Scrub and pierce potatoes; rub each with 1 tsp. butter. Place on a baking sheet. Bake at 375° for 1 hour or until tender. Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings sauté onion until tender; set aside. When potatoes are cool enough to handle, cut a thin slice off the top of each and discard. Scoop out pulp, leaving a thin shell. In a bowl, mash pulp with remaining butter. Stir in milk, egg, salt and pepper. Stir in cheese, bacon and onion. Spoon filling into the potato shells. Place on baking sheet. Bake at 375° for 20 to 25 minutes or until heated through. Yields 6 servings. Mrs. Eli Miller, Clark, Mo.


Creamy Twice-Baked Potatoes
2 medium baking potatoes
2 tbls. butter or margarine, softened
1 tbls. milk
¼ tsp. salt
1 (3 oz.) package cream cheese, cubed
2 tbls. sour cream
Pierce potatoes and bake at 375° for 1 hour or until tender. Cool. Cut a thin slice off the top of each potato. Scoop out pulp and place in a mixing bowl. Add butter, milk and salt; beat until fluffy. Beat in cream cheese and sour cream. Spoon mixture into potato shells. Sprinkle with paprika. Place on a baking sheet. Bake, uncovered at 350° for 20 to 25 minutes or until heated through and tops are golden brown. Lorene Gingerich, Clark, Mo.


Potatoes Ham and Cheese for Crowd
1 gallon milk
1 ½ cups flour
4 cups onion, chopped
1 tsp. celery salt
3 tsp. salt
1 tsp. pepper
½ cup butter
3 (10 oz.) cans mushroom soup
3 lb. Velveeta cheese, cubed
8 lb. diced ham
18 lbs. potatoes, cooked, diced
Bring milk to boil, thicken with flour. Add onion, salts, pepper and butter. Add mushroom soup and mix well. Add cheese, potatoes and ham; mix well. Bake at 225° for 2 hours. Yields 55 (1 cup) servings. Ida Shetler, Madison, Mo.

Potato Patties
2 lbs. potatoes
1 egg
1⁄3 cup onion, chopped
3 tbls. flour
1 tsp. salt
¼ cup margarine
Boil potatoes. Mix potatoes, onions, flour and salt. Heat margarine in skillet until melted. Shape potato mixture into patties. Cook the patties over medium heat (turning once) until golden brown. Serve with butter. Yields 6 to 8 servings. Sheryl Riley, Unionville, Mo.

Potluck Potatoes
2 lb. potatoes
½ cup butter
1 cup cream of mushroom soup
1 pint sour cream
1 tsp. seasoned salt
1 tsp. onion salt
¼ tsp. black pepper
2 cup Velveeta cheese
2 cups crushed cornflakes
½ cup butter, melted
Cube potatoes and cook. Mix ½ cup butter and next 6 ingredients; heat until cheese is melted. Put in layers in casserole dish. Cover with cornflakes mixed with ½ cup melted butter. Bake at 350° for 45 minutes. Yields 6 to 8 servings. Nathan Miller, Kirksville, Mo.
Bacon Corn Soup
4 bacon strips
1 cup onion, chopped
2 cups water
1 ½ cups potatoes, peeled and diced
1 tsp. chicken bouillon granules
½ cup flour
2 cups milk, divided
1 cup half-and-half cream
1 (16 oz.) package frozen corn
8 oz. processed American cheese, cubed
salt and pepper to taste

In a large saucepan, cook bacon until crisp. Remove bacon; crumble and set aside. In the drippings, sauté onion until tender. Add water potatoes and bouillon; cover and simmer until potatoes are tender. In a small bowl, combine flour and ¼ cup milk until smooth. Add flour mixture, cream, corn and remaining milk to soup; bring to boil. Cook and stir for 2 to 3 minutes or until thickened. Reduce heat; add cheese and bacon. Cook and stir until cheese is melted. Season with salt and pepper. Yields 6 to 8 servings (about 2 quarts). Kristy Blanchard, Sheldon, Mo.

Baked German Potato Salad
1 cup bacon, diced
1 cup celery, sliced
1 cup onion, chopped
3 tsp. salt
3 tbls. flour
2⁄3 cup sugar
2⁄3 cup vinegar
½ tsp. pepper
1 1⁄3 cup water
8 cups potatoes, sliced and cooked

Fry bacon, drain; return four tablespoons of fat to skillet. Add celery, onion, salt and flour; cook gently. Add sugar, vinegar, pepper and water. Bring to boil. Pour over potatoes and bacon in three quart baking dish. Cover and bake in 350° oven for 30 minutes. Yields 12 servings. Marilyn Haley, Maysville, Mo.


Yummy Hash Brown Casserole
½ cup butter, melted
½ cup onions, chopped
1 (32 oz.) package hash brown potatoes, thawed
1 can of cream of mushroom soup
1 cup cheddar cheese, shredded
1 (8 oz.) carton sour cream
¼ tsp. of pepper
1 tsp. seasoning salt
2 cups crushed potato chips (plain)
¼ cup butter, melted

Sauté onion in the ½ cup butter in a skillet until brown. Mix in a large mixing bowl add sautéed onions, thawed hash brown potatoes, soup, shredded cheddar cheese, sour cream, pepper and seasoning salt. Pour in a greased 3-quart baking dish. Top with 2 cups of crushed potato chips mixed with ¼ cup of butter. Bake at 350° for about 50 minutes or until lightly brown. Yields 12 to 14 servings. Carolyn Harms, Leeton, Mo.

Golden Potato Casserole
6 medium potatoes
¼ cup butter
2 cups cheddar cheese, shredded
2 cups sour cream
1/3 cup scallions, chopped
½ tsp. black pepper
1 tsp. salt
2 cups cornflakes, crushed
¼ cup butter, melted
Preheat oven to 350°. Coat a 2-quart or a 13x9-inch baking dish with butter or nonstick cooking spray. Cook whole potatoes with skin on in boiling water. When done, drain off water and chill potatoes. When chilled, peel and grate potatoes in large bowl. In medium sauce pan, over low heat, Combine ¼ cup butter and cheese. Stir occasionally until almost melted. Remove from heat. Blend in sour cream scallions, salt and pepper. Pour over potatoes, mix lightly and turn into casserole. In a medium bowl, mix together cereal and 1/4 cup melted butter. Sprinkle evenly on top of potato mixture. Bake uncovered for about 45 minutes before serving. Garnish with additional sliced scallions. Yields 8 servings. Joanne Maxwell, Marshfield, Mo.

Potatoes in cream
4 cups diced, cooked potatoes
½ tsp. salt
¼ tsp. butter or margarine
1/8 tsp. pepper
2 cups light cream
2 tbls. parsley, snipped
Combine all ingredients, except for parley, in a large skillet. Cook over low heat, stirring occasionally until cream is slightly thickened and potatoes are piping hot. Serve with parsley sprinkled on top. Yields 6 servings. Miss Esther Miller, Gentry, Mo.

About Today's Farmer magazine

Today's Farmer is published 9 times annually. Printed issues arrive monthly except combined issues for June/July, August/September and December/January. Subscriptions are available only in the United States.

If you would like to begin or renew a print subscription, CLICK HERE and go to our shop. We are proud to offer the subscription for only $15 per year.

 ©2021 MFA Incorporated.

Connect with us.