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Oven Baked Potatoes Oven Baked Potatoes
Scrub large russet baking potatoes thoroughly and dry using paper towels. Prick the skin in several places using the point of your Spud Spike and insert a Spud Spike deep into one end of each potato. Place directly onto the oven rack or on a cookie sheet and bake at 400°F until done (40 minutes or less).
Crispy Baked Potatoes Crispy Baked Potatoes
Scrub large russet baking potatoes thoroughly and dry using paper towels. Prick the skin in several places using the point of your Spud Spike and insert a Spud Spike deep into one end of each potato. Coat each potato’s skin lightly with olive oil, place on a cookie sheet or pie pan, depending on how many you are baking, and salt heavily. Bake at 400°F until done (40 minutes or more).
Slow Cooker Baked Potatoes Slow Cooker Baked Potatoes
Scrub large russet baking potatoes thoroughly and dry using paper towels. Prick the skin of each potato in several places using the point of a Spud Spike and insert a Spud Spike deep into the end of each potato. Place potatoes in your slow cooker and set on low for all-day cooking or on high for a shorter cooking time.
Stuffed Baked Potatoes Stuffed Baked Potatoes
Cut baked potatoes in half lengthwise and use a spoon to carefully scoop out the baked potato flesh and place in a bowl. Set the potato skin shells aside on a cookie sheet. Mash the potato flesh (or run it through a ricer) and add the milk, eggs, cheese, mustard, scallions and salt and pepper to taste.
Corn Chowder Corn Chowder
Cut bacon into small pieces and fry until done; drain bacon on paper towels to absorb excess fat. Lightly sauté onions in bacon fat and also drain on paper towels to absorb excess fat. Mix remaining ingredients in large cooking pot (or slow cooker) and add drained bacon and onions. Heat thoroughly until cheese melts and serve with crusty French bread.
Potato Salad Potato Salad
You may need to adjust the amounts of the following ingredients to get a mix that is right for you and your family. Because one batch of dressing may be too much for these ingredient amounts, add part of the dressing, stir, and add dressing until the ingredients are coated to your taste: