Archives for category: potato

I have seen tons of recipes for “Crack Potatoes” on Pinterest; I guess they are so good they are addictive. So I guess due to the peer pressure and since EVERYONE’S doing it (just kidding) I decided to try them.

So I made a batch, but I substituted plain Greek yogurt in place of sour cream. I’m sure the cheese, bacon, and potatoes still have lots of bad-for-you calories and fat, but at least I saved a *tiny* amount with the yogurt. At least that’s my excuse lol. It’s a lightened-up version but I’m sure it’s still way unhealthy.

Here’s a clean eating option for potatoes: Lemony Dill Mustard Smashed Potatoes

But back to the crack ‘taters. Here’s what I ended up with…

Crack Potatoes - just mix a few ingredients together and bake. Awesome side dish. Lightened up (slightly) with a substitution for sour cream.

recipe adapted from


  • 4 c. plain Greek Yogurt
  • 3 c. shredded cheese (I used 2 c. colby jack + 1 c. sharp cheddar)
  • 1 (3 oz.) jar real bacon bits
  • 1 pkg. Ranch Dip mix
  • 1 bag (28-30 oz) frozen shredded hash browns, thawed just enough so you can break them up to mix with the other ingredients.


  • Preheat oven to 450F.
  • Combine all ingredients in a large mixing bowl and stir until mixed.
  • Spread into a 9×13 pan lined with foil (or sprayed with cooking spray), and bake for approximately 50-60 minutes.
  • Optional: sprinkle a little shredded cheese on top before serving.

TIP: Buy a super giant container of plain Greek yogurt at Costco, Sam’s Club, etc., and use the extras in these recipes…

Greek Marinated Chicken (freezer-friendly)

Skinny Bang Bang Shrimp

Strawberry Banana Spinach Smoothie (add honey if using plain yogurt vs. vanilla)

Cheesy Bacon Ranch Potatoes

cheesy bacon ranch potatoes


2 lbs. potatoes, washed and cut into chunks
1/2 c. bottled Hidden Valley Ranch dressing
1/2 c. shredded cheddar cheese, plus more for topping
6 slices pre-cooked bacon, chopped
3 Tbs. chopped onion
1 Tbs. dried dillweed
1/2 tsp. garlic salt
Non-stick cooking spray


Preheat oven to 350F.

In a mixing bowl, stir together dressing, garlic salt, dill, bacon, onions, and cheese. Add potatoes then mix together.

Pour into a 9×13 baking dish sprayed with non-stick cooking spray, then cover with foil.

Bake at 350F for 1 hour, stirring half-way through.

After 1 hour remove foil and increase oven temperature to 400F.

Bake for 15 more minutes, then sprinkle on more cheese (however much you want for the topping) and return to oven for approximately 5 more minutes until brown and bubbly.

adapted from

use an apple slicer on potatoes for nice chunks or oven fries

* TIP: Use an apple slicer to cut potato halves into small chunks perfect for recipes, or even oven fries. *

DSC_0728cheesy bacon ranch potatoescheesy bacon ranch potatoes

Project 365 278/365: Nothing better than soup ...

Project 365 278/365: Nothing better than soup on a rainy day. Loaded baked potato soup @CornerBakery. (Photo credit: AngryJulieMonday)

Last summer I used potatoes and onions from our garden in an awesome Loaded Baked Potato Soup. It is soooo UNhealthy but that’s probably why it is so delicious. Anyway, I didn’t take any photos of my soup but here is our daughter helping dig out the potatoes that we used. Or as she called them ‘tater tots’:

Summer 2012 garden potatoes

garden helper

Recipe adapted from

Loaded Baked Potato Soup


• 12 slices pre-cooked bacon, crumbled

• 2/3 c. margarine

• 2/3 c. flour

• 7 c. milk

• 4 large baked potatoes, peeled and cubed

•1 onion, chopped

• 2 c. shredded cheddar cheese

•1 c. sour cream

• salt, to taste


• Melt margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking until thickened. Stir in potatoes and onion. Bring to a boil, stirring frequently.

• Reduce heat and simmer for 10 mins. Mix in bacon, cheese, sour cream and salt. Stir and cook until cheese melts. Serve with toppings such as bacon crumbles, sour cream, cheddar cheese, etc.

• You can freeze leftovers as well (assuming there’s any left!)


I love salt & vinegar potato chips, so I made this Martha Stewart recipe for Easter Dinner 2011. They were SO yummy.

You can make these ahead of time. Boil & smash them, cover & refrigerate overnight, then finish in the oven the next day.

1 1/2 lbs small round or fingerling potatoes
Coarse salt
2 Tbs extra-virgin olive oil
1/4 c. malt vinegar

In a medium pot bring potatoes to a boil in salted water. Reduce heat and cook at a rapid simmer until potatoes are tender when pierced with a knife, about 20 minutes, then drain. Place a folded dish towel on a work surface and place a potato inside. Gently smash potato so that it is flattened but still in one piece (edges will split). Repeat with remaining potatoes.

Preheat oven to 450F. Brush a rimmed baking sheet with 1 Tbs oil. Place potatoes on sheet and brush tops with 1 Tbs oil. Bake until crisp and golden, 35 mins, flipping them halfway through. Remove from oven, toss with vinegar & season with salt.

Easter 2011