Twice Baked Potatoes

I didn't really measure out any ingredients for this! My computer has been down so I threw some stuff in that sounded good.

I baked the potatoes and while still warm scooped out the insides. I combined the insides with sour cream, milk, pepper and salt and mixed to a desired consistency. I then scooped the inards back into thier shells. I put some of the potatoes into a piping bag to make a border around the edges. I filled in the middle with shredded cheddar cheese and baked in a 350 degree oven for 30 minutes. The results were very appetizing!

Sweet Potato Fries

I found this recipe on hungrygirl.com and it sounded really yummy. I substituted sweet potatoes for the squash but I had a little bit of a mess up making these. I forgot to spray the pan so my fries stuck to the bottom! I had to pry them off with a spatula. I think I also cut them too small. They shrunk as they cooked. I'm posting this recipe (and their websites pic since mine weren't picture worthy) so I can try to make these again sometime.

Bake-tastic Butternut Squash Fries!

(Serving Size: 5oz. of squash cut into fries, calories: 65, fat: 0g, sodium: 6mg, carbs: 16.5, fiber: 4g, sugars: 3g, protein: 1.5g)

Ingredients:

1/2 butternut squash

kosher salt

Directions:Pre-heat oven to 425 degrees. Peel and de-seed your butternut squash. If you're unfamiliar with handling these large items, you may have a little trouble at first. They're fairly easy to peel, but you'll need a sharp knife to cut them. Once your orange friend is peeled and sans seeds, slice it in half. Then cut it up into french fry shapes. We like to use a crinkle cutter to make authentic looking crinkle cut fries, but they'll work any way you slice 'em. Place on a cookie sheet sprayed with non-stick spray. Cover lightly with kosher salt (regular salt works, too, but we prefer kosher salt). Place tray in your pre-heated oven and bake for 40 minutes or so, flipping halfway through baking process. Fries are done when they are starting to brown on the edges and get crispy. Serve with ketchup, or however else you enjoy fries or sweet potato fries!

**We've been known to eat a huge 2-3 serving bowl of these for lunch...they're awesome, healthy and packed with fiber!

Funeral Potatoes

It seems whenever we have a funeral in our area everyone brings funeral potatoes. There are alot of different versions out there but I like this one!

Ingredients:

12 large potatoes or 1 (32 ounce) bag frozen shredded hash browns

2 (10 ounce) cans condensed cream of chicken soup

2 cups sour cream

1 cup grated cheddar cheese

1/2 cup butter, melted

1/2 cup chopped onions

2 cups crushed corn flakes

2 tbsp butter, melted

1. Peel potatoes and boil for 30 minutes, until just tender.


2. Cool and grate into a greased 9x13 inch baking dish. (Or toss hash browns in dish)


3. Heat oven to 350 degrees.


4. Combine soup, sour cream, cheese. 1/2 cup melted butter and onion.


5. Gently blend into the potatoes.


6. Combine cornflakes and 2 tbsp melted butter. Sprinkle on top.


7. Bake for 30 minutes.

Creamy Peas and Potatoes

Ingredients:

• 1 pint shelled peas
• 1 pint new potatoes
• 1 1/2 cups milk
• 2 tbsp. butter
• 2 tbsp. flour
• 1 tsp. salt
• 1 tsp. pepper
  

Instructions:

1. Cut new potatoes into fourths unless small and cook in sufficient boiling water; cover.
2. When almost tender add the peas and boil until both peas and potatoes are tender. Drain.
3. Prepare white sauce with milk, butter, flour, salt and pepper; add potatoes and peas to sauce.
4. Cook a few minutes to thicken.
   

I adapted this recipe from "Love to know recipes".