Old Potato Recipe – New Potato Recipe

2 tablespoons olive

2 pounds small red potatoes, sliced 1/2 inch thick

1 tablespoon finely chopped green onion

1 teaspoon dried thyme 1 teaspoon dried rosemary

1/8 teaspoon ground nutmeg

1/4 cup balsamic vinegar

1/4 teaspoon salt

1/4 teaspoon pepper

1. In a large nonstick skillet, heat oil over medium-high heat. Add the potatoes, onion; toss to combine. Add the thyme, rosemary and nutmeg; toss well. Cook and stir for 2-3 minutes or until potatoes are hot.

2. Transfer to a baking pan coated with nonstick cooking spray. Bake at 400 degrees F for 25-30 minutes or until potatoes are golden and almost tender. Add the vinegar, salt and pepper; toss well. Bake 5-8 minutes longer or until potatoes are tender.

These came out beautifully golden brown.

2 baking potatoes

2 oz sharp cheddar cheese

2 oz sour cream

1/2 onion, chopped

1 teaspoon butter

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon Worcestershire sauce (without fish)

1/4 cup Baco Bits

• Clean and bake potatoes at 350 degrees for 1 hours.

• Cut potatoes in half and remove the potato from the skins.

• Put potato aside.

• Preheat your oven to 375 degrees.

• Chop onion and saute with 1 tablespoon butter until golden brown.

• Grate the cheese and add 3/4 cup of it to the cold potato along with the sour cream.

• Add onions and Baco Bits to the potato, with the salt, pepper and Worcestershire sauce.

• Spoon the potato filling into the muffin tins.

• Sprinkle the remaining cheese over potatoes.
• Bake for 20 to 30 minutes.

Come on over to My Sweet and Savory and Comfy Cook.