Category: Potatoes

One Comment

Pellet Smoked Scalloped Potatoes

  By , ,

Pellet Smoked Scalloped Potatoes

Cheese, bacon and potatoes. So what part of that is not delicious? This recipe brings a ton of flavor from your pellet smoker or stick burner and compliments every meat that you smoke. No lie there is a bit of effort involved for this recipe, but it can be split into multiple days if needed.

Ingredients

  • 4 russet potatoes (about 3 pounds)
  • 12 oz bacon
  • 1 white onion
  • 1 jalapeno pepper
  • ½ pint heavy whipping cream
  • ½ pint regular whipping cream
  • 8 oz cream cheese
  • 16 oz (block not shredded) cheddar cheese
  • 16 oz shredded cheese of choice for topping
  • ¼ cup all purpose flour

Print This Recipe Print This Recipe

Directions

First, remove the cream cheese from the refrigerator and allow it to come to room temperature. While this is in progress, slice the bacon into bits and fry it a skillet on medium heat. While the bacon is cooking, dice the onion and jalapeno pepper. After the bacon has cooked for about 8 minutes, drain most of the grease and leave about 2 – 3 tablespoons in the skillet. Add onion and jalapeno, then continue to cook until the onion becomes translucent. Next add the flour and stir for several minutes. Next, slowly add the heavy whipping cream followed by the regular cream. Continue to stir on a medium heat, and add a few slices of cream cheese. Stir until it melts into the sauce, then continue to add more until all is incorporated into the sauce. Reduce the heat to low and stir occasionally as you work on the potatoes.


Wash the potatoes then use a mandolin with a thin blade and slice the potatoes. Add the slices to a large bowl filled with water to prevent them from turning brown. When the potatoes are all sliced up, use a stick of butter or vegetable shortening to grease up a 12 inch cast iron skillet. Next, remove the sauce from the burner and lightly cover the bottom of the 12 inch skillet with a layer of sauce. Add a layer of potatoes to the skillet until the skillet is fully covered. Next cover the potatoes with some of the sauce mixture followed by shredded cheese. Repeat these steps until all the ingredients are used. Smoke at 275 for 3 hours (do not stir) then cover the skillet with heavy foil and cook for another 30 minutes. Check the potatoes for tenderness using a toothpick and continue to cook if needed. The toothpick should pierce through the potatoes with little resistance. If the potatoes are still too firm, cover and cook another 30 minutes.

Print This Recipe Print This Recipe

Watch How To Make This Recipe





No comments

Jalapeno Popper Potato Salad

  By ,

Jalapeno Popper Potato Salad

Get ready for a hot summer with this jalapeño popper potato salad recipe. This recipe combines all your favorite jalapeño popper flavors with the comforts of delicious baked potato flavors. It’s easy to make and will disappear fast at a cookout!

Ingredients

  • 3 pounds medium red potatoes
  • 1/2 pound bacon
  • 2 jalapeno peppers
  • 3 green onions
  • 8 oz block cream cheese
  • 1/2 pound mexican blend or monterey jack cheese
  • 1/2 cup mayonnaise
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Print This Recipe Print This Recipe

Directions

First, remove the cream cheese from the refrigerator and bring it to room temperature.


Next, stack the bacon slices and then cut them into small bits. Seperate the bits and place them into a frying pan. Fry the bacon bits on a medium heat until fully cooked. Using a slotted spoon, remove all of the bacon and place it on paper towels to dry.


Place the potatoes and 1 tablespoon of salt in a large pot, and cover the potatoes with water. Bring the potatoes to a boil on high heat and then reduce the heat to medium low to maintain a simmer. Cook the potatoes about 20 minutes until a small knife can be inserted without resistance. At this point drain the water and allow the potatoes to cool. After about 20 minutes, peel the potatoes then cut them into small chunks and add them to a mixing bowl.


While everything is cooking, thinly slice the jalapeno peppers. Following this, chop the green onions. In a large bowl, combine the cream cheese, mayonnaise, garlic powder, and pepper. If you are not a fan of mayonnaise you can substitute with sour cream. Mix the dressing together for a minute. After slicing the potatoes, pour this dressing over them and mix well. Taste the potato with dressing mixture and decide if you want to add more mayonnaise (or sour cream) Stir in most of the bacon bits, green onion, jalapenos, and cheese leaving some behind as a topping. Check the flavor and add any salt if needed. Transfer the potatoes to a serving dish and top with the remaining bacon, peppers, onions, and cheese.

Print This Recipe Print This Recipe

Watch How To Make This Recipe





No comments

German Potato Salad

  By ,

German Potato Salad

Need a side dish for your BBQ or party? This potato salad recipe is easy and super delicious. Unlike other side dishes, this one will get tore up guaranteed!

Ingredients

  • 3 pounds red potatoes
  • 1/2 pound bacon
  • 1 white onion
  • 1 tablespoon salt + 2 teaspoons
  • 1/2 teaspoon black pepper
  • 2 tablespoons white sugar
  • 1 tablespoon dijon mustard
  • 1/2 cup white wine vinegar
  • 1/2 cup fresh parsley

Print This Recipe Print This Recipe

Directions

First dice a white onion and set aside. Next stack the bacon slices and then cut them into small bits. Seperate the bacon bits and place them into a frying pan.


Place the potatoes and 1 tablespoon of salt in a large pot, and cover with water. Bring to a boil on high heat and then reduce the heat to medium low to maintain a simmer. Cook about 20 minutes until a small knife can be inserted without resistance. At this point drain the water and allow the potatoes to cool. After about 20 minutes, peel the potatoes then cut them into small chunks and add them to a mixing bowl.


While the potatoes are cooking, fry the bacon bits on a medium heat until fully cooked. Using a slotted spoon, remove half of the bacon and place it on paper towels to dry. Add the diced onions and continue to cook on medium heat until they turn translucent. Once translucent, add the sugar, 2 teaspoons of salt, 1/2 teaspoons of black pepper, and 1 tablespoon of dijon mustard. Next pour in the white wine vinegar and stir the pan making sure to scrape up anything burnt on the bottom. Raise the temperature to medium high and bring the pan to a boil. At this point turn off the heat and pour the bacon onion mixture over the potatoes. Stir the potato bacon onion mixture together until all potatoes are coated. Top with fresh chopped parsley and / or chives.

Print This Recipe Print This Recipe

Watch How To Make This Recipe





No comments

Loaded Mashed Potatoes

  By , ,

Loaded Mashed Potatoes

This is probably the most decadent and delicious mashed potato recipe you will ever try! Why not take your Easter or Thanksgiving meal to the over the top level with this simple and flavorful mashed potato recipe.

Ingredients

  • 6 large russet potatoes (5 lb)
  • 1 cup sour cream
  • 1/2 cup half n half
  • 8 oz cream cheese
  • 4 tablespoons butter
  • 3 garlic cloves
  • 6 slices of bacon
  • 4 green onions
  • 2 cups shredded cheese
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon rosemary
  • 1 tablespoon kosher salt

Print This Recipe Print This Recipe

Directions

First, place 6 slices of bacon in a frying pan and cook at a medium heat. Next, peel and dice all the potatoes, making sure the are all relatively the same size. Place the chopped potatoes in a large saucepan or dutch oven, add 1 tablespoon of salt, then cover them with water. Bring the potatoes to a boil over medium-high heat and then reduce the heat to maintain a rolling boil. Cook the potatoes 15 to 25 minutes until they fall apart when poked with a fork. When the bacon is cooked, move the slices to paper towels and allow them to dry and cool. Next, chop the garlic and green onions and add them to a small frying pan along with 4 tablespoons of butter. Fry up the onions and garlic on a medium heat until they are slightly browned. At this point, remove the pan from the burner and set aside to cool. Next, chop all the bacon into small bits and set aside. When the potatoes are finished cooking, remove them from the heat and drain off the water. Combine the potatoes, butter garlic onion mixture, sour cream, cream cheese, half n half, rosemary and paprika into a mixing bowl. Run the mixer on medium until potatoes are smooth and fluffy. While mixing, drop in about ⅓ of the chopped bacon, onions, and shredded cheese. Salt and pepper to taste. After mixing for a few minutes, transfer the potatoes to a un-greased (or grease it if you must) casserole dish or a 9 x 13 dish. Top with the remaining bacon, shredded cheese, and green onions. Bake at 350 for 15-20 minutes or until cheese is nice and melted.

Print This Recipe Print This Recipe

Watch How To Make This Recipe