The Best of the Best Potato Recipes - Appetizers
Baked Potato Chowder
Ingredients:
2-3lbs Foodtrust russet potatoes cubed (peeled if preferred)
1 lb of bacon
1 1/4 cups onion chopped
6 cups of chicken broth
2/3 cup butter
3/4 cup all-purpose flour
4 cups of 3.5% milk
1 teaspoon salt
1 teaspoon freshly ground pepper
1 cup diced cooked ham
1 container ( 8 oz) sour cream
2 1/2 cups shredded sharp Cheddar cheese
3/4 cup sliced green onions
Directions:
- Preheat oven to 400 degrees.
- Place bacon on baking sheet and bake for approx 15 minutes (cook until crisp).
- Cook onions in bacon 2 tbsp of drippings over medium until onions are almost tender.
- In large sauce pan add onions, broth and potatoes. Bring to a boil then reduce to simmer for 10 - 15 minutes or until potatoes are tender.
- In frying pan, melt butter over low heat, whisk in flour until smooth.
- Gradually stir in half of the milk. Pour the milk mixture into the large sauce pan with the potatoes. Add remaining half of the milk, the salt and pepper. Cook over medium heat, stir constantly until mixture is thickened.
- Add the sour cream, half of the bacon, ham, 2 cups of the cheese and 2/3 cup of the green onions. Simmer for 5 minutes. Top servings with remaining bacon, cheese and green onions.
Loaded Baby Bakers
(Creamer size -any color) - Serves 4
Ingredients:
2lbs or small ROUND creamer potatoes
pinch of salt
1lb bacon
1/2 c sour cream or plain greek yogurt
1/2 c grated cheddar cheese
Chopped chives or green onion (optional)
Toothpicks
Directions:
- Preheat oven to 400 F
- Add a pinch of salt to water - then boil the potatoes approx 20 mins. (You want the fork to barely slide through the potatoes.)
- While the potatoes are boiling
- Place bacon on baking sheet and cook for 15 mins (until cooked thoroughly but not crispy).
- Let both potatoes and bacon cool to be able to touch. (But still warm).
- Wrap potatoes with bacon so that the bacon creates a small lip to hold the sour cream (or yogurt). Hold the bacon with a toothpick.- Add a small dallop of sour cream (or plain yogurt) on top of potato.
- Sprinkle shredded cheddar cheese.
- Bake at 400 for 5-10 mins, until bacon and cheese is cooked to preference.
- Remove from oven and add chopped chives or green onion (optional).
*NOTE - for best results: To get the best-boiled potato, they actually need to be simmered. Place potatoes in about two centimeters (one inch) of boiling water in a heavy saucepan with a tight-fitting lid. When water returns to a boil, reduce heat and simmer for about 20 to 30 minutes or until fork tender. Uncover the saucepan and drain immediately if the preference is to keep the potatoes dry.
Bacon-Wrapped Babies & Dipping Sauce
Ingredients:
1 pound small (creamer / any variety)

2 tablespoons olive oil

2 1/2 teaspoons salt
Freshly ground pepper

1 lb bacon

1 cup sour cream or plain greek yogurt

2 teaspoons hot sauce (optional) OR 1 teaspoons of curry

Directions:
- Preheat the oven to 400°F.
- Add a pinch of salt to water - then boil the potatoes approx 20 mins. (You want the fork to barely slide through the potatoes.)
- While the potatoes are boiling, place bacon on baking sheet and cook for 15 mins (until cooked thoroughly but not crispy).
- Stir the olive oil and salt together in a medium sized bowl - add potatoes and toss until they are evenly coated.
- Let both potatoes and bacon cool to be able to touch. (But still warm).
- Wrap the potatoes with the bacon and secure it with the toothpick.
- Bake for 10 - 15 minutes until the bacon is cooked to preference.
- Mix the sour cream and hot sauce in a small bowl. Season with salt and pepper. Pile the potato bites on a plate and serve alongside the dip.
*NOTE - for best results: To get the best-boiled potato, they actually need to be simmered. Place potatoes in about two centimeters (one inch) of boiling water in a heavy saucepan with a tight-fitting lid. When water returns to a boil, reduce heat and simmer for about 20 to 30 minutes or until fork tender. Uncover the saucepan and drain immediately if the preference is to keep the potatoes dry.
Potato and Leek soup
Ingredients:
2 pounds FoodTrust potatoes, peeled and roughly chopped into 1/2-inch pieces
3 tbsp butter
4 leeks (light green and white parts - roughly chopped)
3 cloves garlic, peeled and smashed
7 cups chicken broth
2 bay leaves
1 sprig fresh thyme
1 tspn salt
1/4 tspn ground black pepper
1 cup heavy cream
Chives, finely chopped (optional)
Directions:
- Melt the butter in large sauce pan over medium heat, add the leeks and garlic. Cook stirring constantly until tender. (You don't want them to brown).
- Add the potatoes, stock, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and simmer for about 15 minutes. You'll want the potatoes to be soft.
- Remove the bay leaves and thyme sprig. Puree the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. - If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.
