Grilled Potato Packs

 

Directions are per pack

For more that one person

make that amount of packs

Foil
1-2 potato's per pack (cut into cubes)
Onion flakes or fresh onions
salt and pepper
1 tbsp of butter
1/2 cup water

in a medium size bowl, lay foil lining the bowl

place the cut potato's in the foil

add butter and water

a few shakes of onion flakes or some fresh onions

a few shakes or both salt and pepper to taste

wrap the remaining foil over the pack (try to keep it flat)

place them on the grill for about 10 to 15 mins on each side

Ranch "Mashed" Potatoes

These are my husbands FAVORITE

mashed potatoes. I hope you will

love them too!!

4-6 med/large Potatoes
2 cups of Ranch Salad Dressing (to taste)
1 cup of "real bacon" bacon bits (to taste)
1-2 cups of shredded cheese (to taste)
1/2 cup of Milk (as needed)
2 Tbsp Butter (as needed)

1. Cut the potatoes (with peels on) into cubes

2. Preheat oven to 350 (unless using a microwave (read step 7)

3. Boil until tender

4. Add the Milk, Butter, Dressing to the potatoes

5. With a mixer or potato masher mash the potatoes until creamy

6. add the bacon bits (stir them in)

7. add the cheese to the top and place them in the oven

for 5-10 mins until cheese is melted (or you can put

them in the microwave in a microwave safe bowl)

Baked Potato Soup

3 pounds red potatoes
1/4 cup margarine, melted
1/4 cup flour
8 cups half-and-half
16 ounces Velveeta cheese, melted
White pepper, to taste
Garlic powder, to taste
1 teaspoon hot pepper sauce
1/2 pound bacon, fried crisply
1 cup cheddar cheese, shredded
1/2 cup fresh chives, chopped
1/2 cup fresh parsley, chopped

Dice unpeeled red potatoes into 1/2-inch cubes. 

Place in a large Dutch oven, cover with water and bring to a boil. 

Let boil for 10 minutes or until 3/4 cooked.

In a separate large Dutch oven, combine melted margarine and flour, 

mixing until smooth. Place over low heat and gradually add 

half-and- half, stirring constantly. 

Continue to stir until smooth and liquid begins to thicken.

Add melted Velveeta. Stir well. 

Drain potatoes and add to cream mixture. 

Stir in pepper, garlic powder and hot pepper sauce.

Cover and cook over low heat for 30 minutes, stirring occasionally.

Place soup into individual serving bowls and top with 

crumbled bacon, shredded cheese, chives and parsley.