Mel’s Favorite Fare: Potato dishes


If you enjoy potatoes, try these very different dishes.

Skillet potatoes
4 slices bacon, cut into 1/2-inch pieces
1 onion, chopped
2 lb. Yukon gold potatoes (about 8), thinly sliced
1 C shredded cheddar cheese
6 TBS sour cream
Cook and stir bacon in large nonstick skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 3 TBS of drippings from skillet. Add onions to drippings in skillet; cook and stir 5 min. Stir in potatoes; cover. Cook on medium-low heat 20 to 25 min. or until potatoes are tender, stirring occasionally. Top with cheese and bacon; cook, covered, 1 to 2 min. or until cheese is melted. Serve topped with sour cream.
Latkes … good potatoes
1 lb. baking potatoes (about 3), peeled
1 small onion
2 eggs, beaten
1/4 C flour
1/4 tsp. ground black pepper
1/4 C oil, divided
3/4 C sour cream
3/4 C applesauce
1 TBS chopped fresh chives
Grate potatoes and then onion using large holes of box-grater; place in center of large clean kitchen towel. Bring up ends of towel and twist together to form pouch. Hold pouch over sink, then squeeze to remove as much moisture from vegetables as possible. Empty vegetable mixture into large bowl. Add eggs, flour and pepper; mix well.
Heat 2 TBS oil in large nonstick skillet on medium-high heat. For each latke, carefully drop 1/4 cup potato mixture into skillet, cooking 6 latkes at a time. Press with back of spatula to flatten. Cook 3 to 4 min. on each side or until golden brown on both sides. Remove latkes from skillet; drain on paper towels. Repeat with remaining oil and potato mixture. Serve warm topped with remaining ingredients.
Twice baked sweet potatoes
2 large sweet potatoes
2 oz. cream cheese, cubed
2 TBS fat-free milk
1 TBS brown sugar
1/4 tsp. ground cinnamon
1/4 C chopped pecans
Heat oven to 425 degrees. Cut potatoes lengthwise in half; place cut sides down on foil-covered rimmed baking sheet. Bake 30 to 35 min. or until tender. Scoop out centers of potatoes into medium bowl, leaving 1/4-inch-thick shells. Add cream cheese, milk, sugar and cinnamon to potato flesh; mash until blended. Fill shells with potato mixture; sprinkle with nuts. Bake 8 min. or until potatoes are heated through and nuts are toasted.
She said, “I’ve never scaled Everest or jumped out of a plane at 12,000 feet, but I have taken three kids to the grocery store at 5 p.m. So don’t tell me I’m not living dangerously.
If you would like to share a recipe with me, just send it to the J-T or email it to me.
A reminder – if you are a Journal-Tribune subscriber you also have free access to the online version, my favorite way to read the newspaper. It is usually available in the early afternoon. The Saturday edition has an extra page, plus there are more pictures available in color. Just call the J-T office and someone will set you up quickly.
Melanie Behrens –

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