Daisys Red Potatoes Recipes

TWICE BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees. Thoroughly wash and dry the potatoes. Wrap the potatoes in aluminum foil and bake for 30 minutes.
• Remove from the oven. Poke holes in the potatoes and return to the oven for another 30 minutes or until easily pierced with a fork.
• Meanwhile, fry and crumble the bacon. Chop the scallions.
• Remove the potatoes and cool for 10 minutes. Lower the oven temperature to 350 degrees.
• Slice off the top 1/3 of each potato lengthwise. Holding each potato with a clean towel, hollow out the potato skins with a spoon leaving about 1/4 inch of the potato on the inside to prevent it from falling apart during baking.
• In a large bowl, combine potato interior, butter, sour cream, 1/2 cup of the cheddar cheese, heavy cream, milk, salt, and pepper. Mash until smooth. Stir in bacon and scallions. Fill each potato skin with the mashed potato mixture.
• Top with the remaining 2 cups of cheddar cheese. Sprinkle each with chili powder as desired. Bake for 15 minutes or until cheese melts.
• Top with additional dollops of sour cream, if desired, and serve immediately.

CREAMY SCALLOPED POTATOES

Steps:

• Butter an 11x7-inch (2 quart) baking dish and set aside.
• Slice the peeled potatoes to 1/8-inch-thick circles. Place the potatoes in a large saucepan or Dutch oven; add water to cover by 1-inch. Cook until tender and cool slightly.
• Heat the oven to 350 degrees.
• In a 2 1/2-quart saucepan, melt the butter over medium heat. Add the onion; cook 1 minute. Stir in the flour and salt. Cook until the mixture bubbles.
• Gradually stir in the milk and cook until the mixture boils. Reduce the heat to low.
• Stir in the sour cream and cheese. Cook on low until cheese is melted, stirring constantly.
• Layer half of potatoes in baking dish. Pour half the sauce over the potatoes. Repeat with the remaining potatoes and sauce. Sprinkle the potatoes with paprika.
• Bake for 30 to 35 minutes or until bubbly and the top starts to brown.