Few appetizers evoke the same level of comfort and pure deliciousness as a perfectly crafted potato skin. And let me tell you, these Bacon Swiss Stuffed Potato Skins with Massive Sour Cream Avalanche ...

The One-Pan Wonder That’s Equal Parts Easy and IrresistibleSometimes you don’t need a complicated recipe to make something ...

Brisket-and-cheese-stuffed jumbo potatoes recipe. Yields 6. Ingredients: 6 jumbo russet potatoes; Olive oil; Salt; ... sour cream, cheese, brisket and green onions. More rockin’ potato recipes.

"Just think of all the possibilities — all the different fillings you can experiment with!" says the author of the Time to Eat cookbook and host of the new Netflix series Nadiya Bakes.

Preparation. Step 1. Cook potatoes in boiling salted water until barely tender, about 35 minutes. Drain. Cool completely. Peel potatoes; cut into 1/4-inch-thick rounds.

2 yellow onions, each about 3 inches in diameter (unpeeled) Olive oil for brushing 2 medium-size red potatoes 1 tablespoon dry white wine 1 tablespoon water 2 tablespoons heavy cream 1 tablespoon ...

Pour the cream evenly over the potatoes and cheese. Bake until crisp and golden on top, 50 minutes to 1 hour. Allow to cool for at least 10 minutes before serving.

Add fresh herbs to creamed spinach and serve potato gratin in a sweet Vidalia onion for a special steakhouse experience at home.

1/2 cup thinly sliced yellow onion (from 1/2 small onion) 1 1/2 tsp. kosher salt 1 1/2 tsp. dried parsley flakes ... Spoon cheese mixture over potato mixture, covering top of potatoes.

Fill a large saucepan 3/4 full with salted water. Add the potatoes and carrots to the pan, and bring to a boil over high heat. Cook until mostly done (there will still be a bit of resistance when ...

What I love about this recipe is that it can be served either hot or cold; it can be served cold with chips as spinach dip or hot as a creamed spinach.