needed recipes to use up potatoes I grew, this 1 qualifies as a keeper forsure. I use Russetts, Yukon gold and Pontiacs. the Russetts came in first followed by Pontiacs, yukon gold were a little bit dry but OK.

yumo delicious

So this is basically a homefry recipe but it’s the way it’s made that makes it special and the taste that comes out of it. I love these things, you can enjoy them at any time and you won’t be disappointed!! Trust Me!!!

This is a very old recipe, that I kinda was , do I want to put this on here...?! So happens to be how a rib house made their famous potatoes skins , the place is no longer in business in my area, and hadn’t been for years , but iam sure other restaurants make them this way.... so that’s the backstory on that lol... there is a 3 step process in cooking these, they can be time consuming... but so worth it I promise lol 😂, If I know iam making these ahead of time I will do the first 5 ( it’s really only making bake potatoes , scooping and freezing) steps and freeze them overnight, other times it’s last minute and I freeze them for just a few hrs . Smaller potatoes work best for this, it’s a great way to use up them small potatoes that are just to small for bake potatoes 🥔. ( this recipe is one of the first recipe I made when I got into cooking, and could make very well iam famous lol for making these lol I never gave away my how to until now.

perfect side for grilled steak or chicken

deep fry snacks always be my favorite and fried potato is so delicious in many ways. either peeled or not.this recipe makes 45 pops, and you can dip into any sauce you like.if you dont like spicy food try to reduce the pepper into half.try n enjoy!

Very simple and quite filling. Ideal as a starter

got hungry and said lets see what I got for the fixings thru it all together...crispy outside and fluffy insides

These are just really yummy potato skins I came up with when I was craving a bacony, creamy, cheesy, crispy potato skin. Good eats.

This is my variation of a classic hashbrown casserole (also known as funeral potatoes, but that name is a bit too morbid for the holiday table). I use a homemade condensed cream of chicken soup rather than canned for this recipe. The cornflake topping is optional, but I like the crunch that it adds to the overall texture. This can be assembled a day in advance...see step 7 for those instructions.