Cooking and crafting in the country
Wash and dry potatoes.
Rub well with oil.
Prick several times.
Sprinkle coarse salt heavily on the potatoes.
Bake at 400 for 90 minutes.
Fluff up and add butter, cheese, sour cream, salt, bacon bits etc.
I usually bake a couple extra to sautee in butter with onions and green peppers the next day. Dont add anything to these, just keep plain.
5 ripe avocadoes, mashed coarsely
1 tomato, chopped small and patted dry
2 tsp garlic
2 TB onions, chopped small
1 tsp Perfect Pinch Roasted Garlic and Bell Pepper
salt to taste (needs quite a bit)
Mix together and let rest in fridge for one hour.
1 can cream of celery soup
2 cups sour cream
1 1/2 cups onions and red/green bell peppers
4 heaping TB margarine, melted
2 cups mozzarella/colby jack cheese shreds
30 oz bag of frozen shredded hashbrowns
Mix first five ingredients well.
Stir in potatoes.
Cook in crock pot on low for 4 hours.
Turn off crock pot,and remove lid, add 1 cup cheese to top of potatoes.
Put lid back on and let potatoes rest until cheese is melted.
Top with buttered cracker crumbs or Frenchs Fried Onions.
6-8 servings
Many variations of this online.
Add/subtract your fave ingredients, but keep the basics.
(Hash browns, cream of whatever soup, cheese, margarine, sour cream)
Country Life At Gray Gables 