Best Potato Supreme Recipes

BROCCOLI POTATO SUPREME

Steps:

• In a bowl, combine the first 7 ingredients; beat until smooth. Fold in half of the onions. Spread onto the bottom and up the sides of a greased 13x9-in. baking dish, forming a shell. Bake, uncovered, at 350° for 20-25 minutes or until edges are lightly browned., In a saucepan, cook broccoli in a small amount of simmering water until crisp-tender; drain. Place in the potato shell. Sprinkle with cheese and remaining onions. Bake 10 minutes longer.

SUPREME POTATO CASSEROLE

Steps:

• Place the potatoes in a large saucepan and cover with water. Cover and bring to a boil. Reduce heat; cook for 10-15 minutes or until tender. Drain. Peel potatoes and cut into cubes. , In a blender or food processor, combine the cottage cheese, sour cream, milk, sugar, salt and garlic powder; cover and process until smooth. Transfer to a large bowl; stir in the potatoes and onion. , Pour into a 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 30 minutes. Sprinkle with cheese. Bake 15 minutes longer or until the cheese is melted.

POTATO AND BROCCOLI SUPREME

Steps:

• Whip together first 5 ingredients, salt and pepper, and 1/2 cup onions.
• Spread potatoes over bottom and up sides of 8 x 12 inch baking dish to make shell.
• Bake uncovered, for 25 minutes at 350*.
• Cook broccoli and drain.
• Arrange in potato shell.
• Sprinkle with cheese and the rest of the french fried onions.
• Bake 5 minutes longer.

SWEET POTATO SUPREME

Steps:

• Boil clean potatoes in their skin and remove skin when cool-the boiling and cooling are the most time consuming steps, but are not labor intensive.
• Combine first 7 ingredients; beat at medium speed with an electric mixer until smooth. Pour batter into a greased 11 x 7 x 1 ½-inch baking dish; set aside.
• Combine 3 tablespoons butter and remaining ingredients, stirring with a fork; sprinkle over potato mixture.
• Bake at 350° for 35 minutes.

GOURMET SWEET POTATO SUPREME

Steps:

• Peel and mash sweet potatoes and butter with a hand held mixer or stationary mixer until smooth.
• In a separate small bowl, mix together eggs, salt, vanilla, cinnamon, sugar and heavy cream until blended well.
• Slowly add to potato mixture, stirring constantly until completely blended.
• Place in a greased, baking dish-- I used a souffle dish.
• In a small food processor, process together the topping ingredients until crumbly.
• Sprinkle over the sweet potato mixture.
• Preheat oven to 350 and bake about 30 minutes, until topping is crisp and lightly browned.

POTATO ONION SUPREME

Steps:

• Cook potatoes; peel and slice 1/4 in. thick. Set aside. Place onions, water and bouillon in a saucepan; bring to a boil, then simmer 5-7 minutes or until onions are tender. Drain and set aside. Combine cheese and sour cream. , In a greased 2-1/2-qt. baking dish, layer half the potatoes, onions and cheese mixture. Repeat with remaining ingredients. Combine crumbs and butter; top potato mixture. Sprinkle with paprika. , Bake, uncovered, at 350° for 20 minutes or until heated through. Garnish with minced fresh parsley and several onion rings if desired.

POTATO CASSEROLE SUPREME

Steps:

• Boil potatoes until they can be grated easily (not quite done).
• Combine sour cream, soup, milk, cheese, garlic powder and onion salt.
• Add to potatoes and mix well.
• Put in a 9x13 baking dish.
• Top with bacon bits and sprinkle lightly with breadcrumbs.
• Bake at 350 degrees for 30 minutes.

MOM'S SUPREME SWEET POTATO CASSEROLE

Steps:

• Cover and simmer potatoes, in syrup, for at least 1 hour. Drain.
• Whip potatoes and butter until fluffy. Add remaining ingredients and continue whipping until fluffy again. Pour into greased 1 quart casserole dish. Bake for 1 hour at 375°F. To assure the casserole is done insert a toothpick in the middle, and if it comes out clean it is ready.
• When the toothpick starts to come out clean, place the KRAFT marshmallows around the top of the casserole, and continue to bake-make sure not to let them burn, but it they are nice when crisp and light brown top. (If you do not want to use marshmallows, COOL WHIP whipped topping is also an option.) Remove, let cool, and serve warm--leftovers, when cold, are also delicious.

EASY POTATO ONION SUPREME

Steps:

• Set oven to 350 degrees.
• Butter a medium-size casserole dish.
• Cook the potatoes until just firm-tender, cool and slice into about 1/4-inch rounds; set aside.
• Place onions, water and boullion in saucepan, bring to a boil, then simmer 5-7 minutes or until onions are tender; drain very well and set aside.
• Combine cheese, sour cream, mayo (if using) and black pepper.
• In greased dish, layer HALF the potatoes, and HALF of the onions, then HALF of the cheese mixture.
• Repeat the layers.
• Combine crumbs with melted butter and sprinkle on top, then sprinkle with paprika.
• Bake uncovered for 20 minutes.

POTATO CHOWDER SUPREME

Steps:

• 1. Place bacon in freezer (SECRET TIP!) before preparing potatoes.
• 2. In soup pot, place cubed potatoes in cold water. Add salt. Cover and bring to boil. Remove lid and continue cooking potatoes until almost thoroughly cooked (will finish cooking upon addition of final ingredients)
• 3. Retrieve bacon from freezer and cut into 1" or 1/2" small pieces. This process allows for ease of cutting slippery bacon. Pan fry, separating bacon pieces.
• 4. Add chopped onion to bacon when bacon is almost done so that onion is fried to a translucent color.
• 5. When bacon and onion are done, sprinkle flour over them and cook flour into bacon grease for 3 minutes. This will thicken soup later. Turn off heat and set aside until potatoes are done cooking.
• 6. When potatoes are done, drain off some water allowing enough water to to cover potatoes to remain in pot.
• 7. In separate bowl, mix soup, milk, parsley, and corn.
• 8. Add soup mixture to pot with potatoes.
• 9. Add bacon and onion mixture to potatoes.
• 10. Add butter to soup and stir gently as to not break up potatoes.
• 11. Reduce heat to med. low and simmer for 20 min.
• 12. Enjoy!

BUTTER-ROASTED SUPREME OF CHICKEN WITH WILD MUSHROOM & POTATO GRATIN

Steps:

• To make the gratin, peel and slice the potatoes no thicker than a 50p piece using a mandolin, if you have one. Bring the milk, cream, garlic, herbs and some seasoning to the boil in a large saucepan, then turn down the heat and simmer for a few mins.
• Slip the potatoes into the hot milk mixture and simmer for 10 mins until just cooked. Drain the potatoes in a colander over a bowl to catch the liquid - reserve the milk. While the potatoes are simmering, heat half the butter in a frying pan until foaming. Fry the mushrooms for 2 mins until just wilted, season with salt and pepper and set aside.
• Rub 2 small gratin dishes (or 1 medium) with the remaining butter, sprinkle over the thyme leaves and grate over some of the cheese. Fill the dishes halfway with potato slices, moisten with a little milk and grate over more cheese. Fill up the dishes with potato slices, add enough milk to cover, then top with the mushrooms and the rest of the cheese.
• For the chicken, mix about two-thirds of the butter with the lemon zest and half the juice, the parsley, paprika and some salt and pepper. Lift the skin slightly away from each breast, spread or pipe the flavoured butter under the skin, then stretch the skin back over. Chill up to a day in advance, if you like.
• Heat oven to 220C/200C fan/gas 7. Heat the remaining butter in an ovenproof frying pan until foaming. Pan-fry the chicken, basting constantly with the butter until starting to brown. Add the shallot, garlic, thyme and stock. Place the chicken, skin-side up in its pan, on the higher shelf of the oven, and the gratins on the lower shelf. Roast both for 25-30 mins, then remove the chicken and rest for 15 mins, while the gratins continue to cook.
• To finish, remove the chicken from the pan. Place the pan back on the heat, squeeze over the remaining lemon juice and bring everything to a hard boil. Pass the sauce through a sieve, pressing down firmly on all the soft shallot and garlic. Heat a drizzle of olive oil in another frying pan and reheat the leeks until they start to colour. With the gratins cooked, you are now ready to plate up.
• Line six leeks up in a row in the middle of each plate. Carve the chicken on a slant into five thick slices. Neatly fan out each chicken breast over the leeks. Spoon the sauce over the chicken and around the leeks, and serve with the potato gratin.

SWEET POTATO SUPREME

Steps:

• Thoroughly mix potatoes, cream, salt and paprika. Spread in greased casserole. Make the topping by heating brown sugar and butter over low heat, stirring constantly, until butter is barely melted. (It is important not to cook after butter is melted, or the topping will harden when casserole is heated.) Spread topping over potatoes and cover with pecan halves. refrigerate until ready to heat. This casserole may be warmed in an oven of any temperature. Should be bubbling hot before serving.

POTATO SALAD SUPREME

Steps:

• Hard boil eggs and place in cold water prior to removing shells. Peel cut and boil potatoes for 15 minutes or until done. Drain and let cool. Dice celery, shred carrots and slice garlic very thin. Saute for three minutes, add pepper, saute 2 minutes more. Cool. Cut zucchini in half lengthwise and slice into 1/4 inch thick pieces. Chop pickles and toss in large bowl with all vegetables. In small bowl combine mustard, mayo, dressing and seasoning. Toss with vegetables coating completely. Peel and slice eggs. Transfer salad to serving dish, arrange eggs on top and sprinkle with paprika. Enjoy!

IDAHO POTATO SUPREME

Steps:

• 1. In a l-quart microwave-safe casserole combine broccoli, mushrooms, green onion, red pepper and 2 tablespoons water.
• 2. Micro-cook covered, on 100% power (high) 3 to 5 minutes or until vegetables are tender; drain well.
• 3. Add turkey (or ham will work too); cook, covered, on high 2 to 3 minutes or until heated through.
• 4. Stir together yogurt, milk, cornstarch, mustard and nutmeg; add to broccoli mixture.
• 5. Cook, covered, on high 2 to 4 minutes or until mixture is thickened, stirring every 30 seconds.
• 6. Spoon over hot baked potatoes; sprinkle with Parmesan cheese.

MARMIE'S BAKED POTATO SUPREME

Steps:

• Scrub potatoes; do not peel.
• Tear 4 pieces of foil about 12 inches square depending on the size of your potato.
• Cut potato lengthwise in half but not quite all the way through.
• Place 2 slices onion, 1 slice garlic, butter and herbs in centre of potato.
• Wrap bacon around potato over lengthwise cut, covering onion and other fillings.
• Place potato on foil and fold ends of foil together to seal tightly so it will not leak when cooking.
• This can be baked in the oven at 350F for about an hour.
• This can be barbecued on indirect heat about an hour -- at 400 degrees.
• This can also be baked at the edge of a fire near the coals.
• In all cases you must monitor that they do not burn and turn somewhat frequently. They will feel quite soft when squeezed with your fingertips. (protect your hands from heat).
• Top with garnish and enjoy.

VEGETABLE POTATO SUPREME

Steps:

• Preheat oven to 350 degrees. In a skillet add a tablespoon of olive oil, saute onions, celery and bell pepper until tender.
• Add the celery soup, cheese soup, pub cheese and sour cream, mix together.
• turn burner off. Lightly spray a 9x13 inch dish.
• Cook steamer veggies in microwave until thawed.
• In a large bowl add the shredded potatoes and veggies.
• Pour contents of skillet mixture into the bowl, mix well.
• Spread into casserole dish.
• Bake 45 minutes uncovered.
• Mix crushed crackers, french fried onions and shredded chedder cheese into cool butter. Sprinkle on top of casserole. Cook another 5 minutes.

POTATO CASSEROLE SUPREME

Steps:

• 1. Heat oven to 350°. Grease rectangular baking dish, 13 x 9 x 2 inches.2. Mix soups, sour cream, milk and pepper in very large bowl. Stir in potatoes and onions. Spoon into baking dish.3. Bake uncovered 30 minutes. Sprinkle with cheese. Bake uncovered 15 to 20 minutes or until golden brown on top and bubbly around edges.NUTRITION FACTS: 1 Serving: Calories 325 (Calories from Fat 135) Fat 15g (Saturated 8g) Cholesterol 40mg Sodium 1,060mg Carbohydrate 39g (Dietary Fiber 3g) Protein 9g % DAILY VALUE: Vitamin A 10% Vitamin C 10% Calcium 16% Iron 6% DIET EXCHANGES: 2 Starch 2 Vegetable 3 FatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BROCCOLI POTATO SUPREME

Steps:

• In a bowl, combine the first seven ingredients; beat until smooth. Fold in half of the onions. Spread onto the bottom and up the sides of a greased 13x9-in. baking dish, forming a shell. Bake, uncovered, at 350° for 20-25 minutes or until edges are lightly browned., Cook broccoli in a small amount of water until crisp-tender; drain. Place in the potato shell. Sprinkle with cheese and remaining onions. Bake 10 minutes longer.

SWEET POTATO SUPREME

Steps:

• Preheat oven to 400.
• Peel, cube and boil potatoes until soft.
• Mash potatoes with butter, cinnamon, nutmeg, brown sugar and salt.
• Add enough milk to make mashed potatoe consistency.
• Pour into a 10 inch baking dish.
• Topping:.
• Combine butter, sugar, milk and salt in a saucepan and cook over low heat, stirring until thick and bubbly.
• When cool, add vanilla.
• Sprinkle chopped pecans over potatoes.
• Pour topping over the pecans.
• Bake 15-20 minutes.

POTATO SUPREME

Steps:

• boil potatos in skins til soft. Cool and grate with large grater mix with remaining ingredients bake in 9x13 pan at 350 for 35min or until light golden brown on top. Don't cover