Best Potatoes Supreme Recipes

MASHED POTATOES SUPREME

Steps:

• Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. , In a large bowl, mash the potatoes. Add the cream cheese, butter and cream; beat until blended. Stir in the green pepper, onions, pimientos, salt and pepper. Stir in 1/3 cup cheddar cheese and 1/3 cup Parmesan cheese. , Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining cheeses. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

POTATOES SUPREME

Steps:

• boil potatoes til slightly tender.
• coarsely grate (or just use frozen shredded potatoes).
• toss all ingredients to mix.
• place in greased, shallow 1 1/2 qt baking dish.
• bake 350 for 30 minutes or til hot, bubbly, and slightly browned.

POTATOES SUPREME

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 cool., In a large bowl, combine soup, 1-1/2 cups cheese, sour cream, onions, salt and pepper; stir in potatoes., Place in a greased 13x9-in. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

SUPREME GARLIC MASHED POTATOES

Steps:

• Boil potatoes and the garlic cloves together.
• When tender, mash with potato masher and add butter.
• Mash some more, add sour cream and enough of milk to desired consistency.
• Season with salt and pepper.
• Top with a sprinkling of paprika and parsley flakes.

SARASOTA'S SUPREME SMOKY SCALLOPED POTATOES & HAM

Steps:

• Bacon -- In a small sauce pan, heat to medium and add the bacon and saute slowly, not butter or oil needed. Just go slowly and crisp until golden brown and crisp. Remove the bacon to a plate lined with a paper towel to drain.
• Onions and Celery -- Now in the same pan with the bacon drippings (just keep 1 teaspoon of the drippings), you don't need any more. Just toss out any additional drippings. Saute your onion and celery until tender. It should take around 4-5 minutes if that on medium heat. Add the bacon and a little salt and pepper and set to the side.
• Ham and Potatoes -- Just have them thin sliced and diced and ready to go.
• Sauce -- In a medium size pot, medium heat, add the butter and melt. Add in the flour and mix well to combine. Cook on medium low until the butter and flour are well combined. Slowly add in the milk and cream while stirring constantly as well as the salt/pepper and cayenne. Stir well and cook on medium heat until the sauce begins to thicken. Add in the cheese (gouda and cheddar) stir until melted. If the sauce is a bit thick, just add a little more milk. I like happen to like mine thick, but my Mom always liked them a bit thinner, so I always added a little more milk when I made it for her. That is just personal taste.
• Casserole -- Spray a 13x9" or any similar casserole dish with non stick spray. Layer 1/3 potatoes, 1/2 the vegetables, 1/2 the ham, 1/2 the cheese sauce; then repeat. Top with potatoes and the remaining 1/2 cup cheese and a sprinkle of paprika for the topping.
• Bake -- I bake mine in a 350 oven for 30 minutes, covered with foil, then uncover and cook another 20-30 minutes until bubbly and golden brown.

IDAHO POTATOES SUPREME

Steps:

• Cook potatoes with jackets on until almost done or use leftover baked potatoes.
• Peel, cool and grate coarsely.
• Mix together remaining ingredients, but reserve 1/2 cup of grated cheese and corn flakes.
• Add this mixture to grated potatoes and blend carefully.
• Bake uncovered at 350 F for 1/2 hour.
• Sprinkle top with 1/2 c.
• grated cheese and 1/2 c.
• crushed corn flakes.
• Bake 15 minutes longer.

POTATOES SUPREME

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Place potatoes in a saucepan and cover with water; bring to a boil. Cover and cook until almost tender, 7 to 12 minutes; drain and cool.
• Combine soup, 1 1/2 cups Cheddar cheese, sour cream, green onions, salt, and pepper in a large bowl; fold in potatoes. Place mixture in prepared baking dish and sprinkle with remaining 1 1/2 cups Cheddar cheese.
• Bake in preheated oven until heated through and cheese is melted, 25 to 30 minutes.

TWICE-BAKED POTATOES SUPREME

Steps:

• Pierce potatoes with a fork. Bake at 400° for 60-70 minutes or until tender. Cut potatoes in half lengthwise; scoop out pulp, leaving a thin shell. Set 12 shell halves aside (discard remaining shells or save for another use). , In a large bowl, mash pulp; add the butter, salt, garlic powder, oregano, cayenne, celery salt and enough milk to reach desired consistency. Pipe or spoon into shells; place in two greased 13x9-in. baking pans. Sprinkle with Parmesan cheese and, if desired, paprika. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

MASHED POTATOES SUPREME

Steps:

• With a mixer, combine cream cheese, sour cream, margarine, salad dressing, and nutmeg and mix well.
• Add potatoes and stir well.
• Transfer to 1 quart casserole dish.
• Bake at 350 degrees for 25 minutes or until heated thoroughly.

SUPREME MASHED POTATOES

Steps:

• Combine potatoes and carrots in a large pot and fill with cold water. Bring to a boil and cook 5 minutes.
• Add garlic and reduce heat to simmer until potatoes and carrots are tender, about 35 minutes.
• Drain and keep 1 cup of the cooking liquid.
• Mash the potatoes and carrots with a hand masher.
• Combine chicken broth and butter in a small pan; heat over medium heat until the butter melts.
• Slowly stir broth mixture into the mashed potatoes and carrots.
• If nacessary, add the reserved cooking liquid until the potatoes reach the desired thickness. Server while hot.

SWEET POTATOES SUPREME WITH CORN BREAD PUDDING

Steps:

• Place the sweet potatoes in a large pot, and fill with enough water to cover. Bring to a boil over medium-high heat. Cover, and cook until potatoes can be pierced with a fork, about 20 minutes. Drain, and set aside to cool.
• Preheat your oven's broiler.
• Lightly grease 9x13 inch baking dish. Slice corn muffins into 1/2 inch rounds, trimming away tops and bottoms. Reserve trimmed pieces. Arrange corn muffin slices over the bottom of prepared baking dish. Place muffins under preheated broiler until toasted, about 2 minutes.
• Mix the canned mashed sweet potatoes, brown sugar, butter, and 1 cup coconut milk together in a bowl until smooth. Stir in 1 teaspoon cinnamon, nutmeg, and cloves.
• In another bowl, whisk the eggs with the remaining coconut milk, 1/2 teaspoon cinnamon, and salt until smooth.
• Place a sheet of plastic wrap on a clean surface. Place 1/2 can of almond paste on the wrap, cover with another sheet of plastic wrap, and roll out the almond paste into a thin sheet, about 1/8 inch thick. Use fingers, or patch pieces of almond paste to shape the sheet into the size of baking dish.
• Preheat oven to 350 degrees F (175 degrees C).
• Assemble the casserole by pouring the egg mixture over the corn muffins in the prepared baking dish. Cover with the sheet of almond paste, trimming to fit the dish. Alternating colors, place a layer of sweet potatoes over the almond sheet. Spoon or brush 1/3 of the brown sugar mixture over the sweet potatoes. Repeat, arranging two more layers of sweet potatoes, ending with 1/3 of the brown sugar mixture. Set aside any extra sweet potatoes for another use.
• Bake casserole in preheated oven 20 minutes. Remove from oven. Sprinkle reserved corn muffin trimmings and marshmallows over the top. Return to oven, and bake until top is browned, about 20 minutes more. Cool 5 to 10 minutes before serving.

SUPREME SCALLOPED POTATOES

Steps:

• In a Dutch oven or large kettle, cook potatoes in boiling salted water until tender. Cool completely; shred and place in a large bowl. Add 1 cup cheese and onion. Combine remaining ingredients; pour over potato mixture., Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 35-40 minutes or until bubbly.

MASHED POTATOES SUPREME

Steps:

• Preheat oven to 350 degrees F, then grease an 11"x7" baking dish.
• Put potatoes in a large saucepan & cover with water, then bring to a boil & reduce heat. Cover & cook 10-15 minutes or until tender, then drain.
• In a large bowl, mash the potatoes, then add cream cheese, butter & half-and-half, beating together until blended.
• Stir in the green pepper, onions, pimientos, salt & pepper, & then stir in 1/3 cup EACH of the 2 cheeses.
• Transfer to the prepared baking dish & sprinkle with the remaining cheeses.
• Bake, uncovered, for 20-25 minutes or until heated through.

TWICE BAKED POTATOES SUPREME RECIPE - (4.4/5)

Steps:

• 1. Pierce potatoes with a fork. Bake at 400° for 60-70 minutes or until tender. Cut potatoes in half lengthwise; scoop out pulp, leaving a thin shell. Set 12 shell halves aside (discard remaining shells or save for another use). 2. In a large bowl, mash pulp; add the butter, salt, garlic powder, oregano, cayenne, celery salt and enough milk to reach desired consistency. Pipe or spoon into shells; place in two greased 13-in. x 9-in. baking pans. Sprinkle with Parmesan cheese and paprika if desired. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

SUPREME MASHED POTATOES

Steps:

• 1. Combine potatoes and carrots in a large pot and fill with cold water. Bring to a boil and cook 5 minutes.
• 2. Add garlic and reduce heat to simmer until potatoes and carrots are tender, about 35 minutes.
• 3. Drain and keep 1 cup of the cooking liquid.
• 4. Mash the potatoes and carrots with a hand masher.
• 5. Combine chicken broth and butter in a small pan; heat over medium heat until the butter melts.
• 6. Slowly stir broth mixture into the mashed potatoes and carrots.
• 7. If necessary, add the reserved cooking liquid until the potatoes reach the desired thickness. Server while hot.

POTATOES DIANE SUPREME!

Steps:

• Preheat oven to 350 degrees. Place stick of butter in 4-or 5-qt. roasting pan, place in oven to melt. In bowl mix sour cream, mayonnaise, can of soup, both chopped onions, garlic powder and 2 and 1/2 cups of grated cheese. Set aside.
• Once butter has melted, spread hash brown potatoes on top, sprinkle chopped broccoli over potatoes, pour the sour cream mixture over all, spreading to cover the entire top of pan. Sprinkle the rest of cheese, cracker crumbs and pour 1/2 cup of melted butter over that. Cover with aluminum foil.
• Bake for 35 - 40 minutes. Remove foil and bake another 15-20 minutes or till hot and bubbly and top has browned.

SCALLOPED POTATOES SUPREME

Steps:

• Heat oven to 400°F.
• Stir Sauce Mix, boiling water, half-and-half, margarine and red pepper with whisk in 2-quart casserole. Stir in Potatoes and green beans.
• Bake uncovered about 30 minutes or until potatoes are tender. Sprinkle with paprika.

POTATOES SUPREME

Steps:

• Preheat oven to 350 degrees F. Spray 9x13 inch pan with PAM. Combine potatoes, soup, onion, sour cream, milk, salt and pepper and half the cheese. Spread mixture in pan. Cover with foil and bake 45 minutes. Remove foil and sprinkle cheese and bacon on top. Bake an additional 15 minutes.

PAT'S SCALLOPED POTATOES SUPREME

Steps:

• Preheat oven to 350°.
• Combine flour, salt and pepper in small bowl and set aside.
• Pare and slice potatoes and onions.
• Grease shallow casserole dish.
• Place 1/2 of potatoes in dish.
• Sprinkle half flour mixture over potatoes and then add 1/2 onions, half butter, half cheese.
• Repeat using rest.
• Pour milk over all.
• Cover and bake for 30 minute.
• Remove cover and bake for 45 min-1 hours.
• until potatoes are tender and lightly browned.

POTATOES SUPREME

Steps:

• Boil potatoes until done (approximately 45 minutes).
• Preheat oven to 300°F.
• Grate potatoes into large mixing bowl (do not mash).
• Blend in cheese, green onions, sour cream, salt, and white pepper.
• Transfer mixture to large deep baking dish.
• Bake for 45 minutes.