Loaded Potato Skins (Cheater)

Large russet potatoes, washed
Butter, melted
Season salt (make sure it's GF if necessary)
Kosher salt
Ground pepper
Shredded cheddar cheese
Bacon, cooked and crumbled (or bacon bits)
Parsley or chives, chopped (optional)
Sour cream or ranch dressing (optional)

Preheat oven to 400°. Cover baking sheets with foil and spray with non-stick cooking spray. Set aside.

Wash potatoes and then cut into approximately 1/4 inch slices. I like to use a mandolin and slice the potatoes lengthwise!

Brush both sides and edges of the potatoes with butter and sprinkle with seasonings. Place on the foil covered pan and bake for 30 minutes, or until fork tender. Turn potatoes onto the opposite side after about half way, to brown the other side.

When potatoes are done, top with cheese, bacon and parsley/chives. Continue baking for 3-5 minutes, or until the cheese is nice and bubbly.

Top with a little sour cream or ranch if desired. Enjoy!

Audrey's little note: these are a family favorite - our extended family will demolish 4 baking sheets full of potatoes.

Air Fryer French Fries

3-4 medium potatoes, washed and dried
1-2 Tbsp. olive oil
1/2 tsp. kosher salt
1/2 tsp. garlic powder
fresh cracked black pepper (to taste)
grated Parmesan cheese (optional

Cut the potato lengthwise into 1/4 inch thin slices; then cut each slice into 1/4 inch fries. 

In a  medium bowl toss the potatoes and oil. Season with salt, garlic powder and black pepper to taste; toss to coat.

Place the potatoes in the air fryer basket, cook at 380°F for 25-30 minutes, turn/toss every 5 minutes or so.

adapted from: Skinnytaste

Yummy Potatoes

1 large 24-32oz package frozen hash brown potatoes thawed
2 cans cream of chicken soup
2 c. sour cream
2 1/2 c. grated cheddar cheese divided
1/4 c. melted butter
1/2 c. chopped onion (cooked, or use minced dried onion)
1/2 tsp. each salt and pepper

Topping options:
1 cup Panko Crumbs or
2 cups crushed Corn Flakes + 2 tablespoons melted butter optional or
1/2 cup grated cheese

Preheat oven to 350 degrees. Place rack in middle of oven.

In a large bowl: combine soup, sour cream & butter. Add onion, salt & pepper. Mix well, stir in grated cheese. Fold in the potatoes.

Pour the mixture into a 9x13 greased pan.

If using topping, spread the Panko or cornflake mixture or additional 1/2 cup of cheese over the top of the casserole and bake uncovered for30-40 minutes or until the casserole is bubbly and golden on top.

Let sit for about 10 minutes before serving.

from: A Bountiful Kitchen

Hamburger Potato Casserole

1 lb. ground beef
2 large potatoes (4 small), peeled & cut into bite-size pieces
1 - 1 1/2 cups carrots, peeled & cut into bite-size pieces
1 can Cream of Chicken Soup
2/3 c. milk
Onion
Salt & pepper
1-2 T. Butter

In large frying pan, melt 1-2 T. butter, add potatoes & carrots, add salt & pepper to taste, cover, & cook until tender. Stir frequently.

While vegetables are cooking, brown hamburger. I use dried, minced onions and add them to the beef while it's cooking. Also salt & pepper to taste.

Place the browned ground beef in casserole dish. Top with vegetables. Mix the soups and milk together and pour over the casserole. Cover with foil and bake at 375 for 20 minutes. Remove foil and continue baking for another 10 minutes.

from: Preston family favorites

Baked Potatoes with Broccoli & Homemade Cheese Sauce

baking potatoes, scrubbed
fresh broccoli
bacon, cooked and crumbled
3 Tbs. butter
3 Tbs. flour
1 1/2 cups warm milk
1 cup cheddar cheese, shredded
salt and pepper

Bake the potatoes until tender. I poke holes in them and wrap them in foil,  bake at 400 degrees for about 1 – 1 1/2 hours.

Cut the broccoli in florets and steam in a pan until tender-crisp.

In a skillet, melt the butter over medium heat. Whisk in the flour and cook for a minute. Gradually whisk in the warm milk, let it cook until it begins to thicken a bit. Stir in the cheese, letting it melt into the sauce. Season with salt and pepper.

Split the baked potatoes open, top with broccoli, bacon and cheese sauce.
from: eatathomecooks.com

Dutch Oven Potatoes

Potatoes, peeled & sliced
1 big can creamy chicken mushroom soup
1 c. sour cream
Precooked bacon
Green onions, sliced
Salt & pepper
1 can Sprite

Put all ingredients in dutch oven, cook at 350* till tender. When done, sprinkle with grated cheese & let melt.

from: Preston family favorites

Oven Fries

Russet potatoes
olive oil
seasoned salt
garlic salt
parmesan cheese (I used the powdery kind for this recipe)
dried parsley flakes

Wash potatoes (but don't peel), then cut into french-fry strips. Put potatoes and olive oil into a gallon sized ziploc bag, then shake until fries are evenly coated. Sprinkle desired amount of remaining seasonings into the bag and shake until evenly distributed. Preheat oven to broil. Line a cookie sheet with tin foil, then bake on center rack for about 20-25 minutes (turning once after 10-11 minutes) or until golden brown.

Audrey's little note: These fries are YUMMY!!! They're perfect with grilled cheese or french dip sandwiches, and my kids love them with honey mustard. I think next time I'll try using ranch seasoning instead of the cheese...

from: Dinner's Ready blog

Golden Potato Pancakes

1 lb. russet potatoes, peeled & grated
1 medium yellow onion, peeled & grated
1 egg, lightly beaten
2 T. flour
1 t. salt
1/8 t. ground black pepper
canola oil for frying

Combine all ingredients except oil in a bowl. Heat oil in a large non-stick skillet over medium-high heat. Drop 3 T. batter (1 per pancake) into the pan. Flatten each pancake with a nonstick spatula. Reduce the heat to medium, and cook until golden brown on each side. Transfer to a paper towel-lined plate. Repeat, using all the batter and adding oil as needed. Serve warm with sour cream and fresh homemade applesauce (I know it's not high-brow, but my kids loved these with ketcup).

from: Country Living magazine