Potatoes are an essential part of all of our best family brunches. With these twice baked breakfast potatoes, we’ve stuffed the whole cheesy sausage & egg meal into roasted spuds for a hearty meat & potatoes AM combination that looks as good as it tastes!
Potatoes are a staple in my budget friendly kitchen. These Pesto Potatoes are 100% my go to side dish. Only three ingredients, and they’re delicious. Crispy, crunchy pesto and Parmesan cheese coating on the outside, with a creamy tender center. They can’t be beat.
While a classic beef wellington makes for a delicious dinner, filet mignon tends to be out of my budget. We’ve swapped the high price steak for a delicious ground beef and vegetable filling, still wrapped & baked in a buttery puff pastry crust. This poor man’s beef wellington makes a gourmet, hearty meal but on a more reasonable every day budget & time frame.
This isn’t your typical chowder. Sausage & Grits Chowder is soooo much better. Featuring crispy chunks of ground breakfast sausage, tender grits, and chunks of potato in a comforting broth, it’s served topped with shredded cheddar cheese and served with crisp toast for dipping. Brunch or dinner, this is a totally divine option for either course.
Pierce the cleaned potatoes several times with a fork. Bake for 1 hour in oven at 425 degrees. Optionally, you could instead place them in the microwave and use your baked potato setting until the potatoes are cooked through, turning half way. However, in my opinion, cooking them in the oven the entire time give them more a crispier skin when finished.
Meanwhile, in a medium saucepan, add broccoli to a little salted water and cook, covered for about 3 minutes. Remove the broccoli with a slotted spoon and set aside.
Let the potatoes cool enough to comfortably handle them. Cut the potatoes in half lengthwise. Scoop the flesh out into a large bowl, leaving a ¼” shell. Place the potato shells on a baking sheet.
Mash the flesh with a potato masher or puree with a hand blender. Add the milk, yogurt, and salt, mash until smooth. Fold in half of the shredded cheddar (and chives if desired).
Spoon the potato mixture back into the shells. Top with the cooked broccoli and remaining cheese on top.
Bake at 400 degrees for 5-10 minutes, or until heated through and the cheese is melted. (You can also microwave it for a few minutes if you prefer not to use the oven)
To Freeze: Follow directions above but do not bake a second time. Instead, wrap in saran wrap and place in a gallon freezer bag. To serve: Bake at 400 degrees for 30 minutes or microwave for 2-3 minutes or until heated through.
The classic flavor of chicken cordon bleu has been transformed into a thick savory potato soup. It’s the best of both worlds. This delicious rendition makes a perfect dinner on dreary days, or a delicious soup to share at potlucks. A potato soup recipe has never tasted so good!
A quick, easy dinner in a baking dish, this Loaded Baked Potato And Chicken Casserole features chunks of juicy chicken & tender roasted potatoes marinated with a little kick. This delicious dinner’s dressed like the classic baked potato.