I have a lot of kitchen gadgets and appliances and enjoy trying them all out.  I can't really say that any of the appliances I have bought, have been a disappointment, but I can for sure say that some have become my favorite to use and I try to use them as much as I can, sometimes daily.

My pressure cooker is one of those.  Not just for it's convenience, but I love putting it to the test and making things in it that I would never have thought of doing.

Last week I made some delicious pork chops (recipe will be up after this one), and to go with them I wanted twice baked potatoes, but it was a super busy day and by the time I got around to dinner prepping, I realized that I wouldn't have an hour or more to wait for the potatoes to bake in the oven.

Obviously, I turned to the pressure cooker, looked through my user manual, searched a few online tips and tricks and went for it.

Guys????  They came out so good that I will never bake them in the oven again.

Let me tell you real quick how to make these delicious potatoes.





4 medium russet potatoes
2 cups water

Wash the potatoes well and then poke them a few times with a fork or knife.  In the meantime, placeyour trivet inside the pressure cooker, you don't want the potatoes to touch the bottom of the pan. 
Add 2 cups of water, close the lid, making sure the valve is set to seal.  Press the Manual Button for 25 minutes on High pressure.

When the potatoes are done cooking, place a dishtowel over the release valve.  I always do this because sometimes it sputters water everywhere.  Do a quick release of the valve and then remove the potatoes carefully.  I used tongs for this.
 

Let the potatoes cool just enough so you can handle them, then slice them in half.  Using a spoon remove the inside into a bowl.  Now for the filling, you can make your baked potatoes however you prefer.  Some people do a simple mash with milk, salt, pepper and butter.  Some people use mayonnaise or sour cream, whatever you want.

I use butter, salt and pepper, some garlic powder and a little bit of sour cream to make them nice and creamy.  I also like to add bacon bits and cheese to the mixture.

Scoop the filling back into the potatoes, sprinkle on some green onions, and you're done.

If you wish, you can also sprinkle on some shredded cheese and pop them under the broiler to melt the cheese. 

Mmmmmm, comfort food.  If I could eat just comfort food, every single day, without ever putting on weight, I would do it.

Alas, I'm watching what I eat so I don't make these scalloped potatoes and ham very often, but last night, it just came together and at the request of my daughter, these were put in the oven.

I really have to control myself and not over do it, seriously, I could eat 2 or 3 helpings of these.  So good.



7 medium potatoes, cut into 1/4-inch-thick slices
1 container (16 oz.) BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream
Salt and pepper to taste
Chili flakes to taste
Shredded Mexican Blend cheese
1/2 lb. Black forest ham (I just tore it into small bite size pieces)
Buttermilk
 

HEAT oven to 350°F.

COOK potatoes in boiling water in large saucepan 10 to 12 min. or just until potatoes are tender; drain. In a big bowl, mix together the potatoes, sour cream, salt and pepper.

PLACE the potato mixture in a greased baking dish, layer the ham on top, the follow up with a layer of shredded cheese.  End with buttermilk, I just poured some over the top to make it a little creamier and not so dry.

BAKE 30 min. or until heated through.

Great side dish, it's almost like a mustard hot potato salad.

Another one from Gooseberry Patch. The only thing that went wrong for me is that I put everything in the crockpot and then totally forgot to turn it on, went back 3 hours later and nothing. I could have kicked myself, so I ended up having to pop the dish into the oven. *sigh*

Potatoes Dijonnaise

1/3 cup Dijon mustard
1/2 c. olive oil
1/3 c. red wine vinegar
salt and pepper to taste
6 potatoes, cubed
1 onion, chopped

Blend mustard, oil and vinegar in a medium bowl; add salt and pepper to taste. Add potatoes and onion, stirring to coat.



Transfer to a slow cooker; cover and cook on low setting for 8 to 10 hours, or until potatoes are tender. Makes 4 to 5 servings.

I don't even try to hide it anymore, I'm like the biggest potato fan on earth.  You could give me potatoes everyday and every which way and I would be one happy girl.



I probably eat more potatoes than I should, but I can't help it, it's my weakness.

This is very easy way to put together some of the most yummiest potato side dish you'll ever have, or at least in my opinion.



Creamy Chives, Onion and Parsley Potatoes

1 lb potatoes, washed well and quartered
salt
1 teaspoon minced garlic
2 Tablespoons butter
4 oz Philadelphia Chive and Onion Cream Cheese
Parsley
Pepper
chopped chives

Boil potatoes in salted water until done. Drain the water, add the garlic, butter, cream cheese and parsley, chives and pepper,



stir well,



turn the heat back on and stir for a few minutes longer until the cheese is melted.

Serve immediately!

I've been making potatoes like this for so so long, usually I put in thinly sliced onions and omit the cheese, but I love cheese and to me cheese is like bacon, it just makes everything better.



I got the recipe from Get off your butt and bake and I adapted it slightly for our family, so I'm giving you the link to the original recipe and below I'm posting the way I made mine.

Creamy Cheesy Potatoes
Adapted from: Get off your butt and bake

1 HUGE potato, cut into thin fries
1 pint heavy cream
Salt and Pepper
dried parsley
grated cheddar cheese

I think everyone knows how to make fries, but anyway, peel the potatoes, wash them and then slice them into thin slices first,



then cut them into thin fries.



Place in a baking dish. One of the things I most love about this dish is that you can make as much or as little as you need, hence use as many potatoes as needed to fill the dish. I had a HUGE and I mean HUGE potato that was enough for meal.

Sprinkle on salt and pepper,



pour the heavy cream over the potatoes.



Cover with shredded cheese, again, as much or as little as you want. You don't have to add the parsley, but I agree with Jonna who says it makes it look prettier.



Cover with foil, place in the middle oven rack and bake for about an hour at 400 degrees or until potatoes are fork tender.

For the original recipe, go on over to Jonna's blog "Get off your butt and bake".

No, not potato chips.  I mean chips as in fries.  Ask anyone from England or South Africa and they know exactly what I'm talking about.

I haven't had them in years, matter of fact it's been almost 13 years because the only place I used to get them was back home in South Africa and having moved to the States, I just never could find good ol' chips like you get with fish and chips or even in the corner Take Away.

I've been craving them like crazy lately though, so for lunch today I whipped up some quick Chicken Sandwiches and some Salt and Vinegar Chips.

My family looked at me kinda weird, they had never tried them but after having just one from my plate they deemed it SO GOOD and asked why I've never made them before.....guess that's their hint for "make it again soon" and that I will :)

So here you go, this is how I make them, they're so easy that there really isn't a recipe for it, the trick is in the frying of the potatoes.




Potatoes
Water
White vinegar
Sea salt to taste

Peel your potatoes and slice them into sticks.  (You don't have to peel them if you don't want to, matter of fact unpeeled potatoes are even better).

Put them into a bowl and cover with water, add about 2 tablespoons of vinegar.  Let them soak for about 10 minutes.

Drain the potatoes, dry them on a clean dish towel and pop them into the fryer, fry for about 5 minutes and while they're still pale, remove with a slotted spoon onto a dish lined with paper towels.  Let them sit for 5 minutes, then drop them back into the fryer for another 5 minutes or until golden brown.

In a large bowl, toss the fries with about a tablespoon of vinegar and some sea salt.  If you more vinegar just add more, really you're just doing it to taste.  YUM!


I actually remember that back home they would serve them on waxy white paper and you would open it up and the scent of the vinegar would rise up and tickle your nose.  They're so delicious, give them a try :)