Farmer Style Baked Potatoes
6 lg. idaho potatoes
1 1/2 tsp. salt
2 tbs. butter or margarine
3 tbs.salad oil
1 tsp. paprika
1 1/4 c onion, finely chopped
1 1/2 c grated cheddar cheese
1 1/4 c green pepper, finely -chopped )
1/2 c milk
Preheat oven to 425F.
Wash and scrub potatoes; dry thoroughly. Rub surface with 2 tablespoons butter. Prick skin with fork, to let steam escape during cooking.
Bake 50 to 60 minutes. Potatoes are done when they can be easily pierced with fork.
Slash tops in an X; then gently squeeze; with fork, remove most of potato to large bowl, keeping skin intact. Mash potato with fork.
In hot oil in medium skillet, saute onion and green pepper until tender-about 5 minutes. Heat milk.
Add sauted vegetables, hot milk, butter, salt,pepper, paprika and 1 cup
grated cheese to mashed potato, mixing well with fork. Pile lightly into potato shells, mounding high. Sprinkle rest of grated cheese over tops of potatoes, dividing evenly.
Return to oven;bake 15 minutes, or until thoroughly hot and cheese is melted.
Makes 6 servings
Roasted Potatoes and Garlic
2 lb (1 kg) small new potatoes, washed and dried
8 to 12 cloves garlic (or more to taste), peeled
3 Tbs (45 ml) olive oil
1 tsp (5 ml) fresh rosemary, finely chopped OR 2 tsp (10 ml) dried rosemary, crushed
Salt and freshly ground pepper to taste
Make sure the potatoes are completely dry, and combine all ingredients in a large bowl.
Toss gently to thoroughly coat the potatoes and garlic with the oil and seasonings.
Place the mixture on a baking sheet and roast in a preheated 350F (180C) oven for 30 to 45 minutes, until the potatoes are lightly browned and tender.
Shake the baking sheet occasionally to turn the potatoes and assure uniform browning.
Serves 4 to 6.