Hungry Man Potato Skins

What’s Cooking in Gail’s Kitchen? The Next Step: Hungry Man Potato Skins! Shrug off that old myth about ditching potato skins because they’re high in carbohydrates and low in nutrition. My grandma used to say “if you’re gonna eat the skin, you may as well eat a handful of dirt!”. Thank goodness times have changed and we’ve learned that the skin of the potato is loaded with calcium, iron, and fiber. When baking instead of frying, the nutritional value gets kicked up a notch. Now that you’re on a roll, go ahead and add toppings like fresh broccoli, bacon, and cheese. Whaaat? Hear me out. By choosing small russet potatoes, the calories are drastically reduced. One piece of bacon is divided over four skins, just enough for flavor. And reduced-fat cheddar cheese is a good choice, one you’ll barely notice in taste. When it’s all said and done, two potato skins are about 200 calories. Not bad.

HUNGRY MAN POTATO SKINS

Ingredients:

2 small russet potatoes, washed and patted dry

1/2 cup broccoli florets

1 strip thick bacon, precooked

1/2 cup cheddar cheese, finely shredded

1 tablespoon olive oil

1/4 cup panko crumbs

Ranch dressing, for dipping sauce

Green onion, for garnish

Instructions:

Preheat oven to 350°. Pierce each potato for steam to escape during baking. Lightly spray potatoes with nonstick oil. Sprinkle lightly with sea salt. Place them directly on the oven rack. Bake until tender, about one hour. Remove potatoes from oven and allow to cool for 15 minutes. Place broccoli florets into a microwave-safe bowl, sprinkle with droplets of water, and microwave on High for one minute. Set aside. If you need to cook bacon, place one strip of bacon on a paper towel-lined plate. Cover with another paper towel. Microwave on High for two minutes. Remove and set aside. When cool enough to handle, crumble into small pieces. For potato skins, cut each potato in half lengthwise. Scoop out flesh leaving a shell 1/4” thick. Reserve potato flesh for another use. Brush around the rim of potato shells with olive oil. Place skins upright on a baking sheet. Broil in oven on High for one minute. Remove to fill. In a bowl, combine broccoli florets, cheddar cheese, and bacon crumbles. Divide broccoli mixture evenly between potato shells. In a small pan, warm olive oil over medium heat. Add panko crumbs, stirring often until golden brown, about 3 minutes. Sprinkle over loaded potato skins. Return to oven and bake at 400° until cheese is bubbly and topping is crisp, about 15 minutes. Serve with ranch dressing garnished with green onion snips.

Warm Potato Salad

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Warm Potato Salad! The debate continues. Which is better? Potato salad made with mayonnaise and served cold or potato salad made with vinegar and served warm? One is creamy with hard-boiled eggs, celery, and pickles while the other is tangy with bacon, mustard, and sugar. What a dilemma. I guess it depends on the craving that drives your appetite on any given day. Whatever you choose, in my opinion, potato salad is not just for summer anymore.

WARM POTATO SALAD

Ingredients:

2 pounds potatoes

1 teaspoon kosher salt

12 ounces applewood smoked bacon

1/3 cup apple cider vinegar

3 tablespoons sugar

1 tablespoon Dijon mustard

1 tablespoon onions, finely chopped

1/4 teaspoon celery seeds

Fresh parsley, for garnish

Instructions:

Scrub potatoes and cut into quarters. Place in a large pot. Cover potatoes with cold water and sprinkle with kosher salt. Bring to a boil; reduce heat to a simmer for 20 minutes, or until potatoes are fork tender. Drain the water. Allow potatoes to air dry for a few minutes. Cut potatoes into bite-size pieces. Set aside. In another skillet over medium heat, cut bacon into 1-inch pieces. Cook, stirring occasionally, until crispy. Transfer bacon, with a slotted spoon, to a paper towel-lined plate. Warm the reserve bacon drippings (about 1/4 cup) over Low heat. Slowly stir in apple cider vinegar, sugar, and Dijon mustard until combined. Add chopped onions and celery seeds. Cook for one minute longer. Remove the pan from heat and toss in the potatoes. Mix gently. Fold in the cooked bacon. Transfer the warm potato salad to a serving bowl. Garnish with chopped parsley.

Utz’s Spanish Tortilla

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Utz’s Spanish Tortilla! I like to talk with servers at restaurants. More often than not, they reveal significant tidbits about recipe ingredients or preparation that send my mind spinning. For example: Did you know instead of adding hash brown potatoes to an omelet you can substitute potato chips? When folded into a beaten egg mixture, they thicken the omelet while keeping it light and airy at the same time. It’s pure genius. After all, everyone has a bag of potato chips stashed somewhere.

UTZ’S SPANISH TORTILLA

Ingredients:

1 tablespoon butter

1 teaspoon olive oil

4 eggs, beaten

1/4 teaspoon seasoned salt

1/4 teaspoon black pepper

1/8 teaspoon red pepper flakes

2 cups Utz’s Kettle Potato Chips*, crushed

Grape tomatoes, green olives, and baby spinach for garnish

Instructions:

Warm the butter and olive oil over medium heat in a small frying pan. In a mixing bowl, combine eggs, seasoned salt, black pepper, and red pepper flakes. Mix well. Fold in the crushed potato chips. Pour the mixture into the preheated pan. Cook 2-3 minutes until golden brown. Place a flat plate over the top of the pan; invert the pan onto the plate to flip the tortilla out. Slide the tortilla back into the pan with the golden side up. Cook 2-3 minutes longer until firm. Transfer to a serving plate. Garnish with grapes tomatoes, green olives, and baby spinach leaves.

*I receive no recompense for mentioning Utz’s Kettle Potato Chips.

Crockpot Mac ‘n Cheese

What’s Cooking in Gail’s Kitchen? The Color of Food: Crockpot Mac ‘n Cheese! I find this is seriously the best way to make macaroni and cheese for a crowd without all the fuss. It is so kid-friendly, in fact, you may discover you have an extra pair of helping hands without even asking. When using a slow cooker, the pasta softens as the sauce thickens into a hot, creamy, extra-cheesy youthful delight. Top it off with crushed potato chips for a heart-warming side dish.

CROCKPOT MAC ‘N CHEESE

Ingredients:

1 pound cellentani pasta, also known as cavatappi, uncooked

4 tablespoons butter, cut into tablespoon pieces

4 ounces cream cheese, cut into cubes

3/4 cup mayonnaise

1 teaspoon kosher salt

1/2 teaspoon cayenne pepper

1/2 teaspoon black pepper

3 cups milk

1/2 cup heavy cream

2 cups sharp cheddar cheese, shredded

1/2 cup pepper jack cheese, shredded

1 cup potato chips, crushed

Instructions:

Spray the crockpot with nonstick oil. Pour the uncooked pasta into the bottom of the slow cooker. Layer the butter and cream cheese chunks over the pasta. In a large bowl, combine mayonnaise, kosher salt, cayenne pepper, black pepper, milk, and cream. Mix well. Pour over pasta. Stir to blend. Spread pasta into an even layer, being sure to coat everything in sauce. Cover and cook on LOW for 1-2 hours, stirring every 30 minutes. Be sure to spread macaroni into one layer after stirring to keep pasta coated with sauce. When pasta is done, sprinkle shredded cheddar and pepper jack over all. Stir to combine. Replace cover and cook 10 minutes until cheese is creamy and melted. Sprinkle with crushed potato chips before serving.

Bacon Bit Sweet Potato Bisque

What’s Cooking in Gail’s Kitchen? After the Holidays: Bacon Bit Sweet Potato Bisque! My pantry is sometimes filled with good intentions. I envision a nutritious meal and then get sidelined by other ingredients, especially in the Produce Department of the local grocery. I mean, just look at the bin overflowing with organic sweet potatoes. Medium-sized, smooth skin, pretty color, and screaming “Pick me. I’m healthy.” Soon after I get home, I store them out of sight in a cool, dark area only to discover them three weeks later. Thank goodness, sweet potatoes are very forgiving. Their shelf life is easily 5 weeks. If you ever wondered how to tell if it’s time to toss them out, press the skin. If it’s soft, discolored, or has an unpleasant odor, throw them out and promise yourself you’ll do better next time.

BACON BIT SWEET POTATO BISQUE

Ingredients:

2 large sweet potatoes, cut in half

1 tablespoon olive oil

1 tablespoon butter

1/2 cup yellow onion, diced

1/4 cup celery, diced

1/4 teaspoon garlic powder

1/2 teaspoon oregano

1/2 teaspoon ground ginger

1/4 teaspoon cumin powder

1/4 teaspoon sea salt

1/4 teaspoon black pepper

1 1/2 cups chicken broth

Green onion snips, for garnish

Bacon bits, for garnish

Dollop Greek yogurt, for garnish

Instructions:

Preheat oven to 400°. Brush olive oil over the skins of the sweet potatoes. Place cut-side down on a baking sheet. Roast for 30 minutes. Remove from oven. Scoop the sweet potatoes into a bowl and thoroughly mash. Discard peels. Warm butter in a saucepan over medium heat. Do not scorch. Add diced onion and celery. Cook, stirring occasionally for 5 minutes. Sprinkle with garlic powder, oregano, ground ginger, cumin powder, sea salt, and black pepper. Cook, stirring constantly, for one minute longer. Add chicken broth; reduce heat to simmer. Transfer sweet potatoes to a food processor and Pulse until consistency is smooth. Whisk sweet potatoes into broth until heated through. Ladle into bowls. Garnish with green onion snips, bacon bits, and a dollop of Greek yogurt.

Tzatziki Ranch Chip Dip

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Tzatziki Ranch Chip Dip! When you shop the produce department of the grocery store, pay close attention to the different kinds of cucumbers. The fancy ones, wrapped in plastic wrap, are known as English cucumbers. There’s a reason for their madness. The skin is extremely thin and tender. The plastic wrap actually serves a purpose of protection against bruising, punctures, and dehydration. Hmmm. The seeds are much smaller, too. Because the skin is thinner and tender, there is no need to peel the tubular vegetable before proceeding with the recipe. I think you’ll be impressed. The English cucumber is less bitter, making it almost sweet and wonderful for transforming into a fabulous party dip. Be kind to others. No double-dipping.

TZATZIKI RANCH CHIP DIP

Ingredients:

1 English cucumber, seeded, coarsely grated, and squeezed dry

1 teaspoon kosher salt

1/2 cup mayonnaise

1 envelope ranch seasoning mix

1 1/2 cups Greek yogurt

2 tablespoons light cream

2 tablespoons olive oil

Fresh dill, for garnish

Instructions:

In a bowl, combine grated cucumber, kosher salt, mayonnaise, ranch seasoning mix, Greek yogurt, and light cream. Stir well. Cover and chill one hour, or until ready to serve. Before serving, drizzle with olive oil and garnish with a sprig of fresh dill. Serve with crinkle-cut potato chips.

Sour Cream ‘n Onion Deviled Eggs

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Sour Cream ‘n Onion Deviled Eggs! Every once in awhile I crave something a little bit salty. To satisfy that urge, I whip up a batch of egg salad to scoop with potato chips or crackers. It’s pretty tasty, too. But what happens if all you have on hand are the crumbs at the bottom of the potato chip bag, hmmm? I’ve got an idea. Go one step further and make deviled eggs. By adding crumbled onion straws to the filling, it adds zing. Then sprinkle the potato chip crumbs on top for a salty finish. It works.

SOUR CREAM ‘N ONION DEVILED EGGS

Ingredients:

6 hard-boiled eggs, peeled

2 tablespoons ranch salad dressing

1 tablespoon mayonnaise

1 tablespoon sour cream

2 tablespoons onion straw pieces

1 tablespoon chives, chopped

2 tablespoons sour cream and onion potato chips, crushed

Fresh chives, for garnish

Instructions:

Slice eggs in half horizontally and carefully transfer yolks to a bowl. Place the empty whites on a platter. Mix ranch salad dressing, mayonnaise, and sour cream with the egg yolks. Stir until smooth. Fold in onion straw pieces and chopped chives. Fill the egg whites. Garnish with crushed sour cream and onion potato chips sprinkled with fresh chives.

April’s Potato Salad

What’s Cooking in Gail’s Kitchen? Elevated Edibles: April’s Potato Salad! For years whenever I made a six-hour road trip to visit my best friend, April, I would request her famous potato salad. Upon arrival, between hugs and laughter, we’d eventually meander to the front porch with a couple of ham sandwiches and a plate of homemade potato salad. As we’d sit there gazing out over cornfields at sunset, I’d inhale the intoxicating scent of juicy sweet corn, the pleasant odor of dewy stalks, humid green earth, and maybe even a touch of honey from waning wildflowers. I probably said the same thing over and over every year, “Life doesn’t get any better than this.”

APRIL’S POTATO SALAD

Ingredients:

7 medium potatoes, peeled and quartered

5 eggs, hard-boiled and chopped

1 1/2 cups mayonnaise

1 tablespoon vinegar

1 tablespoon yellow mustard

1 teaspoon sea salt

1/4 teaspoon black pepper

1 cup celery, chopped

1/2 cup onion, chopped

Instructions:

Boil potatoes in salted water for 20 minutes or until tender. Drain. Set aside. Combine mayonnaise, vinegar, yellow mustard, sea salt, and black pepper. Mix well. In a large bowl, add cooked potatoes, hard-boiled eggs, chopped celery, and chopped onions. Toss to combine. Pour mayonnaise mixture over all. Coat well. Refrigerate one hour before serving.

Yellow Cheddar Potato Rounds

What’s Cooking in Gail’s Kitchen? Table Food: Yellow Cheddar Potato Rounds! Who likes potatoes? I do, I do. Buy a bag of potatoes and you’ll never go hungry, I always say. The versatile potato is a chef’s marvel. It can be baked, fried, mashed, hashed, creamed into soups, stirred into casseroles, and even eaten raw. Add a sharper-flavored cheese and you can reach a perfect combination that will make a strong soul swoon. This is why we cook at home, we remind ourselves. It’s simply rich and made fresh. Enjoy, my peeps.

YELLOW CHEDDAR POTATO ROUNDS

Ingredients:

1/2 pound russet potatoes, skin on, washed, and sliced 1/2” thick

2 tablespoons butter, melted

1/2 teaspoon garlic and herb seasoning

1 teaspoon sea salt

1/8 teaspoon rosemary leaves

1 cup cheddar cheese, shredded

2 slices cooked bacon, crumbled

3 chives, snipped

Rosemary sprigs, for garnish

Instructions:

Preheat oven to 400°. Line baking sheet with parchment paper. In a large bowl, toss sliced potatoes with melted butter. Coat well. Arrange buttered potatoes in a single layer on the baking sheet. Sprinkle with garlic and herb seasoning, sea salt, and rosemary leaves. Bake potatoes 20 minutes; flip and bake 10 minutes longer. Top potato rounds with shredded cheddar cheese and crumbled bacon. Bake 5 minutes until cheese is melted and bubbly. Garnish with fresh chives and rosemary sprigs.