Quick Potato Recipes

Cheesy Potato Hash

Ingredients:

• 4 potatoes, peeled and diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

Heat the olive oil in a large skillet over medium-high heat. Add the potatoes, onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the potatoes are lightly browned and softened, about 10 minutes. Reduce the heat to low and stir in the cheese. Cook until the cheese is melted and the potatoes are tender, about 5 minutes. Serve hot.

Nutrition:

Serving Size: 1/4 recipe, Calories: 300, Fat: 16g, Carbohydrates: 28g, Protein: 12g, Sodium: 320mg, Fiber: 4g.

Mashed Potato Puffs

Ingredients:

• 2 cups mashed potatoes
• 2 eggs, beaten
• 1/2 cup all-purpose flour
• 3 tablespoons butter, melted
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions:

Preheat the oven to 375 degrees F. Grease a baking sheet with cooking spray. In a large bowl, combine the mashed potatoes, eggs, flour, butter, garlic powder, salt and pepper. Mix until well combined. Drop the mixture by the tablespoonful onto the prepared baking sheet. Bake for 25 to 30 minutes, or until golden brown. Serve hot.

Nutrition:

Serving Size: 1/4 recipe, Calories: 210, Fat: 10g, Carbohydrates: 22g, Protein: 8g, Sodium: 430mg, Fiber: 2g.

Baked Potato Wedges

Ingredients:

• 4 potatoes, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper, to taste

Instructions:

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Place the potato wedges on the baking sheet and drizzle with olive oil. Sprinkle with garlic powder, paprika, salt and pepper. Toss to combine. Bake for 25 to 30 minutes, or until the potatoes are golden brown and crispy. Serve hot.

Nutrition:

Serving Size: 1/4 recipe, Calories: 200, Fat: 10g, Carbohydrates: 28g, Protein: 4g, Sodium: 320mg, Fiber: 4g.

Twice Baked Potatoes

Ingredients:

• 4 potatoes, halved
• 3 tablespoons butter, melted
• 3 tablespoons sour cream
• 1/2 cup shredded cheddar cheese
• 2 tablespoons chopped fresh chives
• Salt and pepper, to taste

Instructions:

Preheat the oven to 350 degrees F. Place the potatoes on a baking sheet and bake for 45 minutes, or until tender. Remove from the oven and let cool. Scoop out the flesh of the potatoes and place in a large bowl. Add the butter, sour cream, cheese, chives, salt and pepper and mix until well combined. Spoon the mixture back into the potato skins. Place the potatoes back on the baking sheet and bake for 20 minutes, or until golden brown and heated through. Serve hot.

Nutrition:

Serving Size: 1/4 recipe, Calories: 290, Fat: 16g, Carbohydrates: 29g, Protein: 11g, Sodium: 300mg, Fiber: 4g.

Crispy Potato Skins

Ingredients:

• 4 potatoes, halved
• 2 tablespoons olive oil
• 1/2 cup shredded cheddar cheese
• 4 slices bacon, cooked and crumbled
• 2 tablespoons chopped fresh chives
• Salt and pepper, to taste

Instructions:

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Place the potato halves on the baking sheet and brush with olive oil. Bake for 30 minutes, or until golden brown and crispy. Remove from the oven and top with the cheese, bacon and chives. Bake for an additional 5 minutes, or until the cheese is melted. Serve hot.

Nutrition:

Serving Size: 1/4 recipe, Calories: 320, Fat: 18g, Carbohydrates: 28g, Protein: 14g, Sodium: 410mg, Fiber: 4g.