Best Potato Surprise Recipes

MEAT LOAF POTATO SURPRISE

Steps:

• In a large bowl, combine the crumbs, broth, egg and seasonings; let stand for 2 minutes. Sprinkle beef over mixture and mix well. , On a piece of waxed paper, pat meat mixture into a 10-in. square. Combine hash browns, cheese, parsley and onion salt; spoon over meat. , Roll up, jelly-roll style, removing waxed paper as you roll. Pinch edges and ends to seal; place with seam side down in an ungreased shallow baking pan. , Bake at 375° for 40 minutes. Combine the first three sauce ingredients; spoon over loaf. Return to the oven for 10 minutes. Sprinkle with Parmesan if desired.

SWEET POTATO SURPRISE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease one 8x12 inch baking dish.
• Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl to cool.
• In a mixing bowl, combine sweet potatoes, bananas, white sugar, brown sugar, pecans, evaporated milk, butter, vanilla, cinnamon and nutmeg. Mix well.
• Pour mixture into baking dish, place coconut on top of potato mixture and top with marshmallows. Bake for 10 to 15 minutes.

GOLDEN POTATO SURPRISE

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and set aside. , In large saucepan, melt butter. Saute onions until tender; stir in the flour, thyme, salt and pepper until blended. Gradually add cream. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; let cool slightly. Stir in the mayonnaise and mustard. Pour sauce over potatoes; transfer to a 1-1/2-qt. baking dish., Bake, uncovered, at 350° for 30 minutes. Just before serving, sprinkle with crumbled bacon.

SWEET POTATO SURPRISE

Steps:

• Heat oven to 450°. Grease bottom and sides of square pan, 8x8x2 inches, with shortening. Mash sweet potatoes and brown sugar. Shape 1/3 cup potato mixture around each marshmallow into a ball.
• Brush 1 sweet potato ball at a time with butter; roll in cornflake crumbs to coat. Place in pan. Bake uncovered 8 to 10 minutes or until coating is light brown.

CURRIED SWEET POTATO SURPRISE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease a 9x13-inch baking pan.
• Place drained pears, peaches, pineapple, and cubed sweet potatoes in a large bowl.
• Melt butter in a saucepan over low heat. Whisk in brown sugar and curry powder until well blended. Pour over the sweet potato mixture and toss to coat. Spread mixture into the prepared pan.
• Bake in the preheated oven until sweet potatoes are tender, about 50 minutes.

POTATO SAUTE SURPRISE

Steps:

• Put potatoes in lightly salted water, boil until cooked.
• Drop tomatoes into boiling potato water (see directions above).
• Remove tomatoes from boiling water and peel (see directions above).
• Once potatoes have cooked set aside to cool.
• Meanwhile heat oil in pan and sauté garlic, onion and tomatoes until cooked.
• Add the oregano and stir into mix.
• Slice the potatoes about ½ inch (12/13mm) thick and add to the tomato mixture.
• Put combined mix into oven-proof dish.
• Dot top with butter and bake in hot oven (230 degrees) for about 20 minutes or until potatoes are golden.

SWEET POTATO SURPRISE

Steps:

• 1. Pierce potatoes on side with a sharp knife and place on a paper plate and cook in your microwave for about 5 to 10 minutes until tender- checking on them at 5 minutes by squeezing them with a oven mitt for doneness. Or bake in 425^ oven for 50 minutes.
• 2. In a large skillet over medium heat,heat oil. Cook onion for 4 minutes, until soft. Add garlic,cumin and cinnamon;cook another minute.
• 3. Add and scramble ground beef and cook until no longer pink , about 5 minutes. Add sherry or juice; cook 2 minutes.
• 4. Add tomatoes, raisins, olives, capers and salt; reduce heat and simmer,5 minutes;stir in chopped cilantro. Cut open potatoes and mash insides with a fork; divide beef mixture evenly among the potatoes and add a bit of shredded cheese ,if desired and accent with some cilantro leaves . Enjoy!

SWEET POTATO SURPRISE

Steps:

• 1. Preheat oven to 450 degrees F (230 degrees C). Grease one 8x12 inch baking dish. 2. Bring a pot of salted water to a boil. Add potatoes, cook until tneder but still firm. Drain and tranfer to a large bowl to cool. [If you use canned potatoes all you really have to do is drain; but you can warm if you want to] 3. In a mixing bowl combine sweet potatoes, bananas, white sugar, brown sugar, pecans, evaporated milk, butter, vanilla, cinnamon and nutmeg. Mix well. 4. Pour mixture into baking dish, place coconut on top of potato mixture and top with marshmallows. Bake for 10 to 15 minutes. If marshmallows begin to brown before time is up; then tent w/aluminum foil so that mixture will 'heat' through and marshmallows will not 'burn'.

GOLDEN POTATO SURPRISE

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and set aside. In large saucepan, melt butter. Saute onions until tender; stir in the flour, thyme, salt and pepper until blended. Gradually add cream. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; let cool slightly. Stir in the mayonnaise and mustard. Pour sauce over potatoes; transfer to a 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 30 minutes. Just before serving, sprinkle with crumbled bacon.

SWEET POTATO SURPRISE BALLS - OAMC

Steps:

• Mix together mashed sweet potatoes, eggs, butter, orange rid, brown sugar& vanilla.
• Form into 14 large balls.
• Place in center of each ball 1 large marshmallow and cover it well with mashed-potato mixture.
• Roll ball in cornflake crumbs.
• Flash freeze and bag for freezer.
• When ready to serve, defrost and bake at 400F in buttered baking dish for 10 minutes.

GOLDEN POTATO SURPRISE

Steps:

• Cook potatoes in boiling salt water until tender. Drain and set aside. In saucepan melt butter. Saute onion in butter until soft, stir in flour, thyme, salt and peppr. Gradually add cream, stirringconstantly until sauce thickens. Remove from heat; let cool slightly. Add mustard and mayo, stir until smooth. Place potatoes in 1-1/2qt. Casserole dish. Cover with sauce. Bake @ 350 for 30 minutes. Before serving sprinkle edges of caserole with crumbled bacon.

POTATO SURPRISE

Steps:

• 1. preheat oven to 350*
• 2. meanwhile in foil pan like the ones used for thanksgiving turkey or deep pan put potatoes sour cream,cream of chicken ,butter and salt & pepper to taste
• 3. mix all above ingredients together until evenly coated then with a spatula pat it down evenly around pan
• 4. bake uncovered for about 45mins check at 20 mins mix the mixture to evenly distribute cooking at the next 25mins taste a potato for done and taste at this time if needed add more salt and pepper if needed and mix one last time
• 5. once potatoes are completely cooked and mixture is bubbling add the shredded cheese on top to completely cover the potatoes and put back in oven until melted add corn flakes and put back in for about 10mins to get the corn flake crunchy
• 6. Very hot Enjoy

SWEET POTATO SURPRISE

Steps:

• Wash and boil 4-5 large sweet potatoes until soft, about 1 1/2 hours depending on size of sweet potatoes. Check them after an hour, smaller potatoes will be done before larger ones. Take those out and let cool. Remove skin, be very careful as these can be very hot if not completely cooled. I mash them with a potato masher several times.
• Mix first 6 ingredients in mixing bowl and stir together. Place mixture into butter greased baking dish.
• Mix brown sugar, flour and oleo in small bowl until crumbly, then add nuts. Sprinkle over sweet potatoes. Bake 350º for 35 minutes.

SWEET POTATO SURPRISE

Steps:

• 1. Heat oven to 450. Grease square pan, 8 x 8 x 2 inches. Mash sweet potatoes and brown sugar. Shape 1/3 cup potato mixture around each marshmallow into a ball. 2. Brush 1 sweet potato ball at a time with margarine roll in cornflake crumbs to coat. Place in pan. Bake uncovered 8 to 10 minutes or until coating is light brown. NUTRITION INFORMATION 1 Serving Calories 125 (Calories from Fat 20) Fat 2g (Saturated 0g) Cholesterol 0mg Sodium 90mg Carbohydrate 27g (Dietary Fiber 2g) Protein 2g % DAILY VALUE: Vitamin A 70% Vitamin C 18% Calcium 2% Iron 6% DIET EXCHANGES: 1 Starch, 1 Fruit From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

GOLDEN POTATO SURPRISE

Steps:

• Place potatoes in a large saucepan & cover with water. Bring to a boil. Reduce heat; cover & cook for 10 - 15 minutes or until tender. Drain & set aside.
• In large saucepan, melt butter. Saute onions until tender; stir in the flour, thyme, salt & pepper until blended. Gradually add cream. Bring to a boil. Cook & stir for 2 minutes or until thickened. Remove from the heat; let cool slightly. Stir in the mayonnaise & mustard. Pour sauce over potatoes; transfer to a 1 1/2 qt. baking dish.
• Bake, uncovered, at 350 degrees F. for 30 minutes. Just before serving, sprinkle with crumbled bacon, if desired.