Baked Potato

Baked Potato

Prep Time: 10 min    Cook Time: 120 min

Serving Size: 2

INGREDIENT

2 Large Russets Potato  (Choose potato that has a even brown skin tone)

2 Tsp Salt

4 Tbs Vegetable Oil

1/2 Cup Sour Cream

2 Stalk Green Onion

1/4 Cup Cheddar

2 Tbs Butter

2 Tsp Crispy Bacon Bits

DIRECTION

Preheat oven to 350 degrees. Scrub the potato, make sure there are no dirt on the skin.

With a fork, pierce the potato for about 8 times each all around the potato. (If you do not pick the potato, it may explode in your oven)

Dry potato and drizzle on vegetable oil and sprinkle potato with salt.

Place potato onto a pan and bake in the middle rack of the oven for 120 minutes.

This will give you a crispy skin and flaky middle, the perfect texture of a bake potato.

Take out potato from the oven and place onto a serving plate.

Take a knife and make two cuts to the potato, making a cross shape indent to the potato.

Spread 1 Tbs of butter onto the inside of the potato. Place cheddar into the middle of the potato, put a scoop of sour cream of top. Sprinkle with some bacon bits and green onions.

Shepherd Pie

Shepherd Pie
Prep Time: 30 min      Cook Time: 40 min      Ready In: 70 min
Serving Size: 6


INGREDIENTS

1/2 Lb Lean Ground Beef
1 Onion, Finely Diced
1 Stalk Celery, Finely Diced
1 Carrot, Finely Diced
3 Cups Wild Mushrooms, Finely Diced
2 Tbs Worcestershire Sauce
1 Cup Gravy
4 Potatoes
5 Tbs Garlic Butter
1/2 Cup Cream
1 Tbs Salt
2 Tbs Olive Oil
2 Cloves of Garlic


DIRECTIONS

Boil potatoes for 30 minutes. Drain water and remove skin. Mash the potatoes and add in cream, garlic butter and salt.  Mash the potatoes until there are no lumps.

Bring a pan to medium heat. Add in oil, garlic, onion, carrot, celery, mushroom and beef. Cook until the beef is brown. Add in worcestershire sauce and gravy.

Preheat oven to 400 degrees.

Separately the beef mixture into 6 equal parts and place into a ramekin. Top with mash potatoes.

Bake for 15 minutes and serve.

Greek Potatoes (Side Dish)

Greek Potatoes

INGREDIENTS
8 Yukon Gold Potatoes (Med Size)
2 Lemons
1 Whole Garlic
1 1/2 Tbs of Oregano
8 Spring of Parsley
1/4 Cup of Olive Oil
1/4 Cup of Butter
Salt to taste
Black Pepper to taste


DIRECTIONS
In a large pan heat up oil and butter. Dice potatoes into big chucks. Add potatoes into the pan and brown potatoes on medium heat for 15 minutes. Zest two lemons and juice two lemons, bring zest and juice into a bowl. Mice one whole garlic add salt and olive oil and chop again. Now the garlic should turn into a paste. Add the garlic paste into the lime juice, stir in oregano.

Toss cooked potatoes with the garlic paste, add salt and pepper to taste.