Tag: recipes

Food, Potatoes, Recipes, Tater Talk

Chicken Potato Bake

Sarah Paasch

Once again, Pinterest did not disappoint me with a potato recipe! One day, there I was, just minding my own business. I decided to log onto Pinterest (like one does) and stumbled upon this recipe. To say I was excited was an understatement.

Casseroles are the best, and casseroles with potatoes simply make the world go round. Let me explain. Casseroles are everything in one place. There’s no need to mix your food, it’s already mixed for you! Your entire meal can be scooped up onto your plate. What a time to be alive.

Chicken Potato Bake

You’ll need:

  • 4 medium sized potatoes – you can use russet, Idaho, or red but leave the peel on
  • 1 tablespoon of garlic, minced
  • 1 1/2 tablespoons of olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1.5 pounds of boneless, skinless chicken – can use chicken thighs or chicken breasts
  • 3/4 cup shredded mozzarella cheese
  • optional: chopped parsley for flavor

What you’ll need to do:

  1. Preheat the oven to 425 degrees.
  2. Dice the potatoes and toss them into a large bowl. Add the garlic, olive oil, salt and pepper on top and toss to coat the potatoes.
  3. Spray a large 13 x 9 baking dish with non-stick spray and spread the potatoes evenly in the dish.
  4. Bake for 15 minutes, then remove the baking dish from the oven.
  5. Place the diced up chicken in the dish, nestling them into the potato mixture. Bake for 20-25 minutes until the chicken is cooked and the potatoes are browned.
  6. Sprinkle the mozzarella cheese over the top, and bake for a few more minutes to melt the cheese completely.
  7. Add chopped parsley on top, if desired.

Rather than not knowing what to cook and scratching your head in wonder, try this dish out tonight! I swear it’s more delicious than you could possibly imagine.

Enjoy!

Food, Potatoes, Recipes, Tater Talk

Foil Packet Cheesy Potatoes

Sarah Paasch

All I can say is YUM. I found these bad boys on Pinterest and have been craving them ever since. I didn’t realize one could crave something they had never tasted before, but alas. Crazier things have happened!

These cheesy potatoes (made in foil packets) can be baked in the oven or the grill. The best part is, there’s basically no clean up in the end! If you want to make it a meal, simply add hamburger, chicken, or sausage and you’re set.

Foil Packet Cheesy Potatoes

You’ll need:

  • 4 medium Russet or Idaho potatoes (make as many potatoes for as many people as you have) – this recipe is written according to 4 people
  • 4 tbsp salted butter
  • 4 tbsp extra virgin olive oil
  • 1/2 medium sweet onion, chopped
  • 1/4 cup shredded sharp cheddar cheese
  • 1/4 cup shredded mozzarella cheese
  • 1/4 tsp black pepper

How you prepare it:

  1. Prepare 12″ x 10″ aluminum foil sheets for however many people you’re cooking for. Peel and dice the potatoes, but keep each diced potato separate. Preheat the oven to 375 degrees if cooking this way.
  2. Place each diced potato on their own sheet. Add the onion, butter, olive oil, and pepper on top. Fold up the foil tightly, but leaving enough room for the steam to escape.
  3. Place on a large baking sheet and stick in the oven if cooking that way. Bake for 18 to 20 minutes. The potatoes are officially done when they are soft. Once the potatoes are done, sprinkle shredded cheese and stick them back in the oven to melt the cheese, if desired.
  4. If cooking on the grill, get the grill to medium heat. Place foil packets on the grill, and cook for 10 minutes. Flip and cook for 10 more minutes. If the potatoes are done, top with cheese and close to melt it.
  5. Enjoy!!

Whether you want a quick and easy side dish, or want to make it a full out dinner, this recipe is sure to make the perfect summer food on the grill! Throw in some cobs of corn and chicken and you have a meal fit for a king.

Food, Potatoes, Recipes, Tater Talk

The Most Genius Potato Idea Ever – Taco Potatoes

Sarah Paasch

Just when I thought life couldn’t get any cooler, it did. One night, I was scrolling through Pinterest like usual. It was then that I stumbled upon this recipe, and I knew that all was right in the world. While I will admit that I have not personally made this recipe, I do intend to very soon (and then will update you on the results!).

This recipe happens to combine my two favorite loves: tacos and potatoes! What better way to honor them than to put them altogether in one?

Special shout out to life-in-the-lofthouse.com for this amazing creation!!

Taco Potatoes

You’ll need:

  • Russet potatoes – use your best judgement on however many you can eat
  • 1 pound of ground beef
  • 1 (1 oz.) packet of taco seasoning
  • Any other toppings you like on your tacos:
    • lettuce
    • cheese
    • salsa
    • guacamole
    • sour cream

How you make them:

  1. Bake the potatoes however you wish. Personally, I feel that it can be easier to cook them in a microwave by poking holes in them and selecting the potato button (real difficult, right?) However, the original creator suggests preheating the oven to 400 degrees, poking holes in them, and wrapping foil around them. Bake the potatoes for an hour and set them aside to cool down.
  2. In a large skillet, brown the separate the ground beef on medium heat. Add taco seasoning to the meat and any amount of water necessary (this is usually outlined on the packaging for you). Reduce heat and cook until the water soaks in.
  3. Remove the foil from the potatoes and cut a slit on the top to open them up (like you would to make a loaded baked potato). Fill each with meat and your favorite toppings to enjoy!

I am personally STOKED to try these bad boys out this weekend. Who knew life could be so amazing after all?

Food, Potatoes, Recipes, Tater Talk

Melted Potatoes – A Follow Up Post

Sarah Paasch

Hi all!

In case you didn’t follow my long, video tutorial, or wanted a more concrete recipe on how to make melted potatoes, look no further! I’m here to save the day for you.

I learned plenty of things during this melted potato video that were not shown, so hopefully this will serve as a behind the scenes look as well! I definitely didn’t do everything according to plan, and hope to translate my tips and tricks to you.

Melted Potatoes

You’ll need:

  • 3 pounds of potatoes, peeled
  • 1 tablespoon of thyme
    • I personally used half just because it looked like a lot
  • 9 tablespoons salted butter, melted
    • The recipe recommends 6 but I felt that this wasn’t enough to cover all of the potatoes fully – I also accidentally added too much pepper and this was how I counteracted that
  • 1/2 teaspoon pepper
  • 1/2 cups chicken broth
  • 2 garlic cloves, crushed
    • I used approximately 2 teaspoons – use your best judgement

How you’ll make it:

  1. Preheat the oven to 500 degrees. This will take a while, so make sure you do it first. Then, chop off the ends of the potatoes and cut them into inch-thick discs. Mine ended up being about 1/2 inch, but I just cut down on cooking time towards the end.
  2. Toss the potatoes into a mixture of butter, thyme, and pepper. Arrange them in a single layer on a 13×9 baking pan. Avoid using a glass dish, it may shatter due to the high temperature.
  3. Roast the potatoes for about 15 minutes, until the edges start to brown. Remove the pan from the oven. Use tongs or a fork to loosen and flip the potatoes onto the other side. Pop the pan back in to roast the potatoes on the other side for about 15 minutes.
  4. Again, take the pan out, flip the potatoes again, but this time add the broth and garlic on top of the potatoes. I mixed these two together to get an even flavor, but its not necessary. After about 15 minutes (or shorter if your potatoes are thinner), remove the potatoes from the oven. Spread any remaining sauce on top of them, and enjoy!