20+ The Best Potato Recipe Ideas for Breakfast, Dinner and Dishes Part.1

Potato and Jalapeno Casserole 


  • 8 large potatoes
  • 3 large onions
  • Oil for frying
  • 6 jalapeno peppers, thinly sliced
  • 1 pound Monterey jack cheese, shredded
  • Salt and pepper to taste


Peel and slice potatoes and onions. Fry potatoes in oil in a skillet just until tender; drain. Alternate layers of potatoes, onions, jalapenos, cheese, salt, and pepper in a 9 x 13-inch baking dish. Bake at 300 degrees F for 30 minutes. Yield: 10 servings.

Sweet Potato Cobbler 

Source: Alabama Power


  • 2 cups water
  • Dash salt
  • 1/3 teaspoon nutmeg
  • 2 cups granulated sugar
  • 2 large sweet potatoes, peeled and diced
  • 3/4 cup all-purpose flour
  • 3 tablespoons cold water
  • 3 tablespoons vegetable oil
  • 1/4 to 1/2 cup (1/2 to 1 stick) butter or margarine


In a large pan combine 2 cups of water, salt, nutmeg, sugar, and potatoes. Bring to a boil. Cover. Reduce heat and simmer about 15 to 20 minutes or until potatoes are fork-tender. Pour mixture into a lightly greased 9- or 10-inch pan.

In a bowl, combine flour, oil, and 3 tablespoons of water and mix together with hands. Roll out very thinly on a floured surface. Cut dough in strips or pinch with your hands and arrange over sweet potatoes. Cut butter or margarine into pats and place over cobbler. Bake at 350 degrees F for about 35 minutes until the crust is golden brown.

Sweet Potato Pie 


  • 1 1/2 cups mashed, cooked sweet potatoes
  • 1/2 cup granulated sugar
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 2 eggs, well beaten
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 cup butter
  • 1 cup milk
  • 1 (9-inch) unbaked pie shell


Combine the first eight ingredients. Melt butter in the milk. gradually pour butter-milk mixture into potato mixture, stirring constantly. Beat gently until well blended and smooth. Bake in a pie shell at 450 degrees F for 10 minutes. Reduce heat to 350 degrees F and bake for 45 minutes or until a silver knife comes out clean.

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Sweet Potato Cobbler with Layer


  • 3 large sweet potatoes, uncooked
  • 1/2 cup (1 stick) butter or margarine
  • 1 1/2 cups granulated sugar
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • Dumplings or Crust
  • 2 cups all-purpose flour
  • Pinch of salt
  • 1 tablespoon shortening
  • Milk or water


Peel and slice potatoes thin; cover with water and cook until tender. Reserve liquid for pie.
For the dumplings, mix flour, salt, shortening, and enough milk or water to make a stiff dough. Use a floured board and roll very thin. Cut into strips.

Using a deep pan, put in half of the potatoes, butter, sugar, and spices. Cover with a layer of pastry. Place remaining half of potato mixture on top of pastry and top with another layer of pastry. Sprinkle with sugar, nutmeg, and butter (mixed together). Use enough liquid to make it juicy. Test for sweetness. Bake at 400 degrees F until golden.

Easy Cheesy Salsa Potatoes 


  • 2 cups shredded Cheddar cheese
  • 1 cup salsa
  • 1/2 cup chopped onion
  • 1/2 cup sour cream
  • 1 can Cheddar cheese soup
  • 1/2 teaspoon pepper
  • 1 (24 ounces) package hash brown potatoes, thawed
  • 1/2 cup crushed corn chips
  • 1/4 cup melted butter


Preheat oven to 350 degrees F. Combines the first 6 ingredients. Add potatoes, and place in a 9 x 13-inch baking dish. Spread corn chips and melted butter over top. Bake until cheese is melted and potatoes are tender (approximately 35 minutes).

Swiss Parmesan Potato Casserole 

Serves 6 My family just loves this potato casserole and always requests it for family dinners at my house. I purchase a chunk of Alpine Lace Swiss cheese from the deli department and shred it myself. The flavor from the Alpine Lace gives it a wonderful taste (expensive but well worth it).


  • 1 1/4 cups grated parmesan cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 potatoes, peeled and thinly sliced
  • 6 tablespoons butter
  • 1/2 cup cream
  • 1/2 cup grated Swiss cheese
  • 2 tablespoons chopped chives


Preheat oven to 400 degrees F. Mix together parmesan cheese, salt, and pepper. Layer potatoes in a buttered 2-quart casserole dish, sprinkling each layer with the cheese mixture. Dot with butter and cover tightly with foil, bake for one hour.

Uncover and pour cream over the top. Sprinkle with Swiss cheese. Bake uncovered for 5 minutes until cheese melts. Sprinkle with chives before serving.

Cheddar Parmesan Potatoes 


  • 1/4 cup butter or margarine
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1 cup shredded Cheddar cheese
  • 1/2 cup Parmesan cheese
  • 5 cups sliced, cooked, and peeled potatoes
  • 1/4 cup bread crumbs


In a saucepan, melt butter over low heat. Stir in flour until smooth. Gradually add milk; cook and stir over medium heat until mixture thickens. Remove from heat and add salt and cheeses. Stir until Cheddar cheese melts. Place potatoes in a greased 2-quart baking dish and add cheese mixture, stirring gently to mix. Sprinkle bread crumbs on top. Bake uncovered at 350 degrees F for 30 to 35 minutes. Makes 6 to 8 servings.

Buca di Beppo Garlic Mashed Potatoes 

Buca di Beppo: Into the Sauce! From Our Cucina to Your Kitchen (2002)


  • 2 pounds small red-skinned potatoes, with skins on
  • 1/4 cup minced garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 cup grated Romano cheese
  • 1/2 cup butter, softened, and cut into pieces


Wash potatoes and place in a large pot. Cover with water and bring to a boil over medium-high heat. Reduce heat to low and cook until the potatoes are tender. (About 15 minutes.) Drain potatoes and transfer to a large serving bowl.

Immediately add garlic, oregano, salt, cheese, and butter. Blend thoroughly with the whip attachment of an electric mixer. Serves 4.

Chicken, Potato and Pepper Stew 


  • 1 tablespoon olive oil
  • 1 (3 pounds) chicken, cut into serving pieces
  • Coarse salt and freshly ground black pepper
  • 1 1/2 pounds yellow-fleshed potatoes, peeled and cut into large chunks
  • 4 tablespoons (1/2 stick) unsalted butter
  • 3 red bell peppers, cored, seeded, and coarsely chopped
  • 3 ripe plum tomatoes, coarsely chopped
  • 1 cup dry white wine
  • 1 cup chicken stock or broth Pinch of saffron
  • 1 teaspoon grated orange zest
  • 2 1/2 to 3 pounds spinach, stems removed and well washed


Heat the oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper and brown them lightly on all sides. Remove the chicken to a plate.

Add the potatoes and 1 tablespoon of butter to the skillet. Sprinkle in a bit of salt and pepper. Cook, stirring occasionally until the potatoes begin to brown on their edges, 7 to 8 minutes. Add the bell peppers and tomatoes, season with salt and pepper, and cook for a minute. Pour in the wine and bring to a boil. Be sure to scrape the bottom of the pan to release any browned bits left from the chicken and potatoes.

When the stew is boiling, pour in the stock and crumble in the saffron. Nestle the chicken into the liquid. Bring it again to a boil, then reduce to a simmer, cover, and cook gently for 45 minutes, or until the chicken is cooked and the potatoes are tender. Stir in the orange zest and check the seasoning.

Meanwhile, bring a large pot of water to a boil. Add a big pinch of salt and spinach. Bring to a boil and cook for a minute or two, until the spinach is completely wilted. Drain, refresh the spinach with cold water, drain again, and squeeze out excess moisture.

Just before you are ready to serve the stew, melt the remaining 3 tablespoons butter in a skillet over medium-low heat. Add the spinach and toss it in the butter until heated through. Check for salt and pepper.

Divide the spinach among soup dishes, making a pile in the middle of each. Ladle in the stew to surround the spinach (with lots of broth), and serve. Makes 4 to 6 servings.

Thank's For Reading chicken, potato, and pepper stew Easy Recipes

Sweet Potato Fruit Cake 

This is a moist, economical cake.


  • 2 cups granulated sugar
  • 1 1/2 cups vegetable oil
  • 4 eggs, separated
  • 4 tablespoons hot water
  • 2 1/2 cups sifted cake flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups grated raw sweet potatoes
  • 4 cups chopped pecans
  • 1 cup dark raisins
  • 1 cup light raisins
  • 4 ounces red cherries
  • 4 ounces green cherries
  • 8 ounces candied mixed fruit


This requires a very large bowl to mix in. Blend sugar and oil. Add yolks; beat well. Add hot water. Sift dry ingredients together. Add to sugar and yolk mixture. Beat well. Add potatoes. Fold in stiffly beaten egg whites. Stir in nuts and fruit. Pour into a greased and floured tube cake pan. Bake at 250 degrees F for 2 1/2 hours. The cake is done when it pulls away from the pan sides.

Let cool. Remove from pan. Wrap in plastic wrap and foil. Store in refrigerator. It might pull apart when slicing. Just piece back together. 

Thank's For Reading sweet potato fruit cake Easy Recipes