Delicious Recipes for Baked and Filled Sweet Potatoes and Idaho Potatoes Supreme

Delicious Recipes for Baked and Filled Sweet Potatoes and Idaho Potatoes Supreme Do you have a meat and potatoes eater at your house? If you get tired of serving the same old potatoes, try this old fashion recipe for Baked and Filled Sweet Potatoes. This is an old recipe from my our northern neighbor when I grew up in Indiana. My uncle and aunt lived in LaPorte, Indiana when I was a child. They had friends who lived across the border in Michigan. If you get tired of sweet potato casserole, try this recipe instead. The Idaho Potatoes Supreme idea is one I came up with after seeing a recipe from a lady in Idaho many years ago.

BAKED AND FILLED SWEET POTATOES 6 large sweet potatoes 1/4 cup orange juice 6 tablespoons cold butter, divided 1/4 cup flour 1/4 cup packed brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 cup chopped pecans Scrub potatoes and pierce with a fork. Bake in a 375 degree oven until tender, approximately 40 to 60 minutes. Allow to cool to the touch. Cut the potatoes in half lengthwise; carefully scoop out the pulp, leaving a quarter-inch shell. Place the removed pulp in a large bowl; add the orange juice. Melt half the butter and add to the pulp; beat until smooth. Stuff the potato shells with this mixture. Place stuffed potatoes in a large ungreased baking pan. In a small bowl combine the flour, brown sugar, cinnamon, and ginger. Cut the last half of the butter into this mixture until crumbly. Stir in the pecans and sprinkle the mixture evenly over the potatoes. Bake at 350 degrees for 20 to 25 minutes or until heated through. Yield: 12 servings. IDAHO POTATOES SUPREME 8 to 10 medium Idaho potatoes 1 can (10 3/4-oz) condensed cream of chicken soup 3 cups shredded cheddar cheese, divided 1 cup dairy sour cream 3 green onions, chopped, including green part 1/2 tsp salt (or more to taste) 1/4 tsp black pepper Preheat oven to 350 degrees. Grease a 13 x 9-inch baking dish or pan; set aside. Peel and diced potatoes; place in a saucepan and cover with water. Bring to a boil, cover and cook until almost tender. Drain. In a mixing bowl, combine the cream of chicken soup (undiluted), half of the cheese, sour cream, onions, salt, and pepper; gently toss in the potatoes to combine well. Place the mixture in the prepared baking dish or pan. Sprinkle the remaining cheese over the top. Bake the casserole at 350 degrees, uncovered, for 25 to 30 minutes until heated through. Yield: 8 to 10 servings Enjoy! Delicious Recipes for Baked and Filled Sweet Potatoes and Idaho Potatoes Supreme