BEST PoTAYto Salad

Premix:
2T White Vinegar
1/4tsp Celery Seed
1tsp Yellow Mustard
1/8tsp Ground Black Pepper
2T White Sugar
–
Mix above into 1c Mayo.
Place into fridge until about 1 hour to serving.

Boil Potatoes. Cube up. Sprinkle with Lawry’s Seasonal Salt. Once done, add in:
1/4 of a SMALL Onion, minced
1 Celery, minced
1T Chives, minced
Place into fridge until cool.
About 1 hour pre-serving. Mix sauce in.

Versatile Sauce. Makes for GREAT Coleslaw Mix, as well.

OPTIONAL to top finished dish with:
Chopped Boiled Egg (I’ve used Tay’s Pickled Egg, gave nice spiciness).
Sprinkle of Mild Cheddar Shredded Cheese.
Also, optional: 1/4c Sweet Mini Peppers, chopped up small. Add in when adding Onions/Chives.
Depending on mood and time. We’ve skipped all the “Optionals”.

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Ham and Bacon Potato Soup

1/3T Butter
6c Water
4 Chicken Broth Cubes
1 Vegi Cube (2c worth!)
4.5c Potatoes, diced small
1c of Ham (I used smoked Ham Steak)
1/2c Carrot Sticks
1 Celery
3/4 of an Onion
1.5tsp Fresh Garlic, minced
1-2T Parm Cheese (Store shelf kind)
1tsp Dijon Mustard
1/8tsp Mustard Powder
1/4tsp Celery Salt
1/4tsp Cajun Seasoning
1/2T Fresh Parsley
2tsp Chives, minced
1/4tsp pepper

Last Hour:
2-3 Large Bacon Slices, cooked and crumbled
1/2c Evaporated Milk (Or, Sour Cream. I used Evap. Milk!)
1/2c Shredd. Cheddar Cheese (Or, Velveeta. I used Shredd. Cheese)

Optional (I skipped): Peas and/or Broccoli.

Dice up Potatoes, I dice smaller. Add all, except Bacon, Evaporated Milk, and Shredd. Cheese. Last hour, Remove most Potatoes with some juice. Blend well. Add back to crock, adding in Bacon, Evaporated Milk, and Shredd. Cheese. Make sure to only cook on Low last hour.

Creole Crab and Potato Salad

Cooking Potatoes:
5 Potatoes (I used Golddust, what I had.)
1T Extra Virgin Olive Oil
1/2T TONY’S Creole Seasoning
1/4tsp Pepper
1/4tsp Sea Salt
–
Sauce:
3/4c Miracle Whip
1/2tsp Worcestershire
1tsp Lemon Juice
1tsp Paprika
1tsp Mustard
1.5-2T Sweet Relish
–
3T REAL Bacon Pieces
4T Celery, minced
4T Sweet MINI Bell Peppers, chopped.
2T Onions, minced
1c Crab (I used imitation… I’m cheap!)
–
Boiled Eggs, sliced
Shredded Cheese

For HEAT Optional Adds: Louisiana Hot Sauce (Or, to top each Bowl), Minced Jalapenoes (Or, to top each bowl), Cayenne, Red Pepper Flakes

Cube Potatoes. Add Potatoes to ziploc bag. Add half Oil. Shake. Add in HALF Pepper, Creole, and Salt, shake. Add in Rest of Oil, then Season, shake. I allow to set/marinade 30minutes. Grill in Foil. (Or bake how desired).

I premake Sauce, and set aside til use. You can eat this salad warmed or cooled. If cooled (As most are): Grill or Bake Potatoes. Set into fridge to cool some. Mix with Sauce, stir in Vegis, NO LONGER THAN 30 minutes prior to serving. Top with Egg Slices and Shredded Cheese.

Optional to sprinkle top of Cheese, LIGHTLY, with Lawry’s Seasonal Salt, or More Creole. (I SKIPPED the extra salting).

Notes: I add Sauce close to serving time, due to Potatoes Eating Up Sauce. More flavorful that way.
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Tay’s Loaded Taters

Potatoes, halved and center scooped out
Tay’s Chick Rub – BEST Season/Rub!
Extra Virgin Olive Oil
–
Potato Centers
2 oz Cream Cheese
Dried Chives (To taste)
REAL Bacon Pieces (To taste)
Shredded Cheddar Cheese (To taste)
A lil Milk (Very little just enough to blend) or Sour Cream.

For a Quicky: I stab my Potatoes, cover, microwave about 3-4 minutes. Halve (Or cook to your liking (Bake, etc.). Then, halve.). Scoop out desired amount of centers (Careful, hot!). I Oil both sides of Potato halves. I sprinkle both sides of Potato Halves with Tay’s Chick Rub.
In a blender, blend centers with rest of ingredients. Top onto Potatoes. Bake uncovered til done. Mine cook pretty fast, due to Microwaving Technique.

TAYsty Fry / Wedge Season

Potatoes, cut to Fry desire
–
1T Oil
1/2-1T Flour (I did 1T)
Season Mix (Premix):
2T Parmesan Cheese
1T Garlic, minced
1/2T Garlic Powder (Optional)
1tsp Paprika
1tsp Onion Powder
1T Dried Parsley
2tsp Cajun
1T Creole
1/2tsp Lawrys Seasoned Salt
1/4tsp Celery Salt
–
Butter Flavor Cooking Spray

Cut Potatoes. Place into Ziploc Bag. Add in Oil, toss. Add in Flour, toss. Sprinkle in MOST Season Mix (Reserve 1tsp for after baking sprinkling). Allow to set a few minutes. Preheat oven to about 425-450. Lightly Butter Flavor Cooking Spray Baking Pan. Add Fries. Bake, uncovered, for about 20-25 minutes. Toss. Bake additional 5-15minutes, to doneness desired.
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Sweet N Feisties (Sweet Potatoes stuffed with Chipotle Black Beans)

Considered VEGAN and VEGETARIAN from PETA. Still, us Meat Lovers give this a THUMBS UP. A Keeper! 

2 Sweet Potatoes, quartered
1.5T EVOO
1.5T Parsley
1.5T Grated Parmesan Cheese
1/2tsp Garlic Powder
1/4tsp Sea Salt
1/4tsp Pepper

Stab Potatoes on each side about 4, or so, stabs. Microwave, COVERED, for about 4-5 minutes.
Quarter Potatoes (Careful, they’re hot)… I halve long way, then halve those.
Toss with Seasons above (I did in ziploc bag.). Allow to set while you prep Black Bean Topper.
Cut out some of center. I used knife and cut outward going inward, making triangle-type shaped cuts. Use spoon to pop out. Discard those.
Place into Butter Flavor Cooking Sprayed Baking Dish. Fill with Topper Recipe BELOW. Bake in preheated oven, at 450, for about 30-35 minutes, or til potatoes are done.

Chipotle Black Bean Topper:
1 can Chili Seasoned Black Beans, drained
2T  canned Chipotle in Adobo, minced
3T Red Onions, chopped small
1tsp Lime Juice (Fridge concentrate kind)
1c Shredded Cheddar Cheese

Mix in Bowl. Add to Potatoes.
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Re-Posting: Old Cooking Tip- Potatoes

Years ago the moms told us of this. Cuts Baking Time, drastically!
Microwave Potatoes a few minutes (UP TO 5minutes. On average it’s 3-5 min.), prior to BAKING.
-Always microwave Potato WHOLE.
-LARGER Potatoes: I stab a few times on each side, PRIOR TO Microwaving!
-I microwave Covered.
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OR, even quicker- Boiling! (No need for Microwaving). – Boiling Potatoes in Water with some CHICKEN BROTH CUBES (Crushed), works! Add in Seasons, if you choose (Garlic Powder, Parsley, Pepper, Etc.). Serve as you would  with Baked Potato Toppings (Sour Cream, Chives, Cheese).
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Scalloped Loaded Cheese Burger

Potato Slices *SEE NOTES (I used about 2-3 Russets)
1.5lb Pork (Chow Mein Style)*
1/2c Water
1 Beef Broth Cube, crushed
1/2tsp McCormick’s Montreal Steak Seasoning
1/8tsp Celery Salt
1c Onion, chopped
1c Mushrooms, chopped
1 can Cream of Mushroom, undiluted
2T Mexicana Crema
1/2c Shredded Cheddar Cheese

Cook meat with mushrooms, onions, beef cube, seasons, and water. Cook down most juice. Stir in cream of and crema. Spray baking dish with Butter Flavor Cooking Spray. Microwave WHOLE potatoes for about 2 minutes *See Notes. Slice potatoes. Layer pan with potato slices. Top with half of meat mixture. Top with more slices. Top with rest of meat mixture. Then top with cheese. Bake at 425-450, covered, for about 40minutes.
Serve with side of Salad, kids like piece of Garlic Toast, & Fruit/Dessert.

Notes: QUICK COOKING TIP: To quicken potato cooking, microwave WHOLE potato for few minutes, BEFORE slicing. Then slice and use. 
Chicken, Beef, Turkey meat can be used, as well.
You can amp with olives, corn, top with fried onions. Endless options! We like above, as is.
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Chorizo Tater Salad Dish

With coming into some Potatoes, we’ve been on a Tater kick!  Have a back load of Tater Recipes, I never got the chance to schedule for posting. 

1/2lb ground Chorizo, cooked
–
Potatoes:
6 Red Potatoes, quartered or so
1T Extra Virgin Olive Oil
1/2tsp Garlic Powder
1/2 sm. Onion, minced
1tsp FRESH Basil, minced
1tsp FRESH Oregano, minced
1/8tsp Sea Salt, or to taste
1/2tsp paprika

Mix Potato ingredients. Bake, uncovered, 450 for 45minutes. Give nice mix, bake 10-15 more minutes, if needed.
–
Potato Salad Sauce:
1tsp dried Cilantro
4T Mayo
3-4T Crema Mexicana
1/8tsp Sea Salt
1/8tsp Pepper
1.5tsp TO 1.5T Grated Parmesan Cheese (Store shelf kind)

Bake Potatoes. Cook Chorizo. Add Potatoes and Chorizo together. Mix sauce in RIGHT BEFORE SERVING! Enjoy.
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Quicky Porkie (Quicker Grilled Pork, Potato, N Corn)

Pork:
About 30minutes prior to cooking…
Brush BOTH sides of Pork with White Vinegar.
Sprinkle BOTH sides of Pork w/ McCormick’s Montreal Steak Seasoning.
Set aside 30min. Great time to start charcoal grill! After 30minutes… Grill.

Potatoes:
Stab Potatoes a few times.
Cover and Microwave a few minutes, about 4-5minutes.
Then, halve them long way. Spray with Butter Flavor Cooking Spray.
Sprinkle with Garlic Powder (Or Garlic Cheese Season).
Wrap in Foil. Throw on grill few minutes before Pork.
Potato Topper (Premake/Mix 30minutes prior. Add to cooked taters):
Sour Cream
REAL Bacon Bits
FRESH Chives

Corn:
Remove husks.
Boil.

*Notes: Microwaving potatoes quickens the cooking time. Boiling corn doesn’t take long. No need for 8hours of marinading! This meal was AMAZING for such a short prep/cook time.
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Western Tater Soup (Southwestern Cheesy Potato Soup)

1/2 lb. TO 1 lb. Sweet Italian Turkey Sausage
6 Chicken Broth Cubes + 6c Water
1c Salsa Con Queso Cheese Dip
1/2lb. bag Ore Ida Cubed Potatoes with Peppers and Onions
1can Southwestern Corn, drained (Peppers kind)
1.25c Frozen Chopped Broccoli
1 Onion
1/4tsp Mustard Powder
1/4tsp Pepper
1/16 Sea Salt
1/4tsp Paprika
1/4tsp Onion Powder
1/4tsp Garlic Powder
1/4tsp Red Pepper Flakes
1/8tsp LAWRY’S Seasonal Salt
1/2c Shredd. Cheddar Cheese (Last Hour)
1/4c Milk (Last Hour)

Remove sausage from casings. Cook. Butter Flavor Cooking Spray Crock. Add all, EXCEPT shredded cheese and milk. Cook on low total 8 hours, about. Last hour, remove 2/3 of chunks with some juice. Blend. Return to crock. Add in milk and cheese. Cook last hour. Serve each bowl with splash of Louisiana Hot Sauce..
Optional: Adding Peppers to above ingredients.
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Check Out Our Other Potato Soups (All Different, all Winners!):
– Loaded Tater Soup (Loaded Baked Potato Soup)
– Pig N Tater Soup (Ham N Potato Soup)
– Western Tater Soup (Southwestern Cheesy Potato Soup)

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Pig N Tater Soup (Ham N Potato Soup)

3c GOLDEN Potatoes, diced (Skin on)
1c TO 1.5c Ham, diced (I use 1)
1T Salted Butter + Some to rub crock
5c Water + 5 Chicken Broth Cubes
1.5tsp Fresh Garlic Clove, minced
1 Celery, cut long way & sliced
1 Onion
1 Carrot, grated
1/8 tsp Sea Salt
1/4tsp Pepper
1T Dried Parsley
1/8tsp TO 1/4tsp Celery Salt (I use 1/8)
1tsp Dijon Mustard
1/2c Sour Cream (Before serving)

LIGHTLY butter crock. Add all ingredients, EXCEPT sour cream. Cook on low 6-8 hours. About 30minutes before serving, scoop out 2/3 of ingredients with a little juice (I try not to grab the ham), blend in blender. Then add back into crock. Right before serving, stir in sour cream. Eat.
–
Check Out Our Other Potato Soups (All Different, all Winners!):
– Loaded Tater Soup (Loaded Baked Potato Soup)
– Pig N Tater Soup (Ham N Potato Soup)
– Western Tater Soup (Southwestern Cheesy Potato Soup)

CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then LIKE Us!

Jack O Lantern & Sweet Potato Soup

4 cups water
4 chicken broth cubes
2 cups sweet potato cut up
small onion
1 cups celery
1 cups carrots
1 teaspoon curry
1/8 teaspoon sea salt
1/4 teaspoon course pepper
1 cup of canned Libbys Pumpkin Mix (The just add egg and milk stuff)
2 Tablespoons soy sauce
1/8 teaspoon ginger
1/2 lb. Sausage link, cut up. Our preference is using the Apple Gouda Sausage kind (Best version of this soup, I believe) Or we’ve also used a Turkey Kielbasa Link
Spray crockpot with Butter Spray cooking spray. Throw all in crockpot. Cook 4-6 hours.
*We have yet to try reg. canned pumpkin in this. I’m sure it might be delicious. I just had Libby’s and thought, why not try er out. It was good, so I just stuck with that.