Scalloped for me

Hash browns with sausage gravy.

Fried with lots of onions, fried to where the onions are carmalized and the potatoes are crunchy. I also love potato croquets.

Potato soup, heavy on the onions and salt/pepper - lots of butter and Half and Half - OH, YUM!

Oh boy, I love potatoes any way I can get them. Wish I didn't!

Definitely mashed with butter and half n half.

Home fries with onions and green peppers and fried is lots of bacon grease! Sadly, haven't done them in bacon grease since dh's heart bypass surgery in 1983.

I love potatoes fixed just about any way. But I'd have to say that my favorites are fried or DH's potato salad. Nobody makes it like he does.

The small red potatoes cooked with green beans.

My favorite all purpose potato is what I call the white potato, and I think they are Kennebecs. Problem is I seldom see them in the stores.

Sometimes Sharp Shopper has them, and a while back, Kroger had 5 lb bags. I like them fried with onions, or for soup, beef stew, mashed, and especially baked if I'm lucky enough to find some big enough.

Russets seem to have taken over. I never buy them.

Sue

Never say a potato I didn't like. Right now I'm partial to the au gratin potatoes with gruyere I made last week. Bought more cheese--just in case!

Speaking of potatoes, I bought two bags of potatoes called "Honey Gold" the other day (2/$6). They are very small, like tiny red potatoes. Anything special I should make with them or just roast or use them in parsley potatoes?

I too, never saw a potato I didn't like.... and am paying the price. So none for awhile. Remember that gal who tried to convince everyone that you could eat and eat and eat potatoes with out gaining weight? Not true. But, I thought I had died and gone to heaven.

I love fried potatoes, but I refain opting to use a more healthy alternative. I bake mine in a microwave. Its fast and if I can resist slathering a big gob or butter on it, there are nice topping that can be applied such as cottage cheese, sour cream, salt or celery salt, ground black pepper, or chili beans.

I buy my potatos in a 50lb bag so as you might guess, we eat lots of potatos....

Potato salad, German hot potato salad

Home fries, French Fries, Hash Browns, Baked, Boiled, Mashed but most of all... I love to make twice baked potatos

And if I am on a health kick, I steam them then top with yogurt and Italian seasoning.

I DO NOT EAT those ready made frozen french fries, tater tots, instant mashed or boxed scalloped potatos or any other sundry forms modern chemisty.

Don't forget the potato pancakes!
Kathy G in MI

Most any way is O.K. with me.

ole joyfuelled ... with some help from potatoes ... and other foodstuffs

Any way you make 'em, I will eat 'em. And that includes raw with salt, or raw sliced paper thin and soaked with water, vinegar, salt, and loads of pepper.

I even like instant mashed potatoes. Although, I will admit, the boxed scalloped potatoes sometimes gross me out, but that is because certain brands have sauce that smells like wet dog.

Dances.

I'm with everyone else who loves them any kind and any way. Heck like dances, I even like the boxed kind that you reconstitute...instant potatoes.

I eat sweet potatoes instead, I slice them thinly, coat with olive oil, garlic powder and oregano. If I do eat potatoes, I prefer them as a garlic mash.

I seldom eat potatoes but I absolute LOVE Potatoes Dauphinoise! My BFF makes them for me on my birthday each year. The only part of the dish that is really a huge no-no for me is the potatoes! LOL!!!!

I like potatoes any way also...but to give one kind, it would have to be baked.

Lazypup...want to share how you make your twice baked?

Dances we used to eat raw potatoes with salt when I was little. That was a snack for us!

Sue

Sue, for me too, and I still have to have one or two slices if I am making potatoes.

Any way. French fried, mashed, scalloped, baked. I grow my own potatoes from "seed potatoes". The Russets and Yukons are best.

Sliced with ham and onions in a white sauce. It's a casserole I make. :0)

i love potatoes, every way u guys have mentioned. but its just me here so i dont make them . i buy a few now and then and just bake them in the microwave.

Scalloped or baked until the skins are crunchy. Tiny new potatoes I like boiled and topped with butter and served with applesauce on the side. Instead of mashed potatoes I serve pureed cauliflower.

I do prefer sweet potatoes over white potatoes though and love them baked and when I cut them open I sprinkle cinnamon on top.

For me a baked sweet potato, and au gratin potatoes, those are my favorites.

Boiled or microwaved red potatoes with a little butter or margarine and chopped parsley. Or baked. I like instant mashed, too, but I switch around the quantities of milk vs water- I use mostly milk.

Cheryl Ok,

When I make twice baked potatos it is not a recipe but rather just a combination of a technique and your imagination.

I start with large potatoes. I prefer large Idaho bakers that are running about a pound each.

If I am cooking something in the oven I put then in the oven to bake, otherwise I nuke them till they are done.

I then slice each potato in half longwise, and use a tablespoon to scoop out most of the flesh, leaving the skins about 1/4" thick.

Making the filling is basically just like making mashed potatoes only instead of using a hand masher I use an electric mixer and work up to high speed toward the end of the process to fluff it up good.

The ingredients in the filling ultimately depend upon what entree I am serving the potatoes with.

If I am planning to serve them with beef or pork I generally add milk and butter or margarine just like making mashed potatoes, but if I am serving them with baked chicken I use some of the chicken broth from the chicken.

Sometimes I bake fish in milk, butter, onions and corn and I use some of the milk broth from the fish pan.

Next I add shredded cheese. Usually its shredded yellow or white cheddar, but if I am making a spicy meal I use shredded Monteray Jack cheese.

Most people like bacon bits in them, but I am not big on bacon however I do like to add chopped chives, finely chopped onions, minced garlic and sometimes I even add mexican salsa. (Not all those things at once mind you. I just like to make them a little different each time, It all depends on what I have at hand.)

And if your feeling real decadent add some sour cream, but then if that is not on your diet, I have had success with using some yogurt.

Now mix all that on high speed to work a lot of air in and fluff it up real good, then spoon that mixture into the potato skins and heap it up real high.

If the oven is still hot you can put those on a cookie sheet and set them under the broiler for a few minutes to get a light brown on the tops, but if you nuked the potatoes and your not using the oven, here is a tip I learned from a chef in a big convention center. Use a Propane torch to put a light brown on them, nobody but you will ever know. (The torch also works perfect to put those nice little brown peaks on your maraingue pies).

When I use the nuke and the torch I can make them start to finish in about 20minutes.

Now generally when I make them I make about 6 or 8 even though its just Jan & I. We each have one with the meal the the rest are wrapped and popped in the freezer where they can be quickly pulled out and nuked later.