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INGREDIENTS

• 1 lb parisienne potatoes(small potato balls)
• 1/2 cup extra virgin olive oil
• 1 tablespoongarlic salt
• 2 tablespoons dried oregano
• 2 teaspoons paprika
• 1 tablespoonroasted garlic and red pepper spice mix (I use Clubhouse)
• 2 tablespoons olive oil

DIRECTIONS

1. Combine potatoes and spices with half cup oil.
2. Shake so all potatoes are coated.
3. Let Marinate in the fridge 4 hours.
4. Heat oven to 350 degrees F.
5. In glass baking dish, pour 2 tbsp Olive and spread around bottom of dish.
6. Spread marinated potatoes on bottom of dish in a single row.
7. Bake 1 hour, flip potatoes half way through cooking.

INGREDIENTS

• 5 lbs potatoes
• 8 ounces cream cheese
• 1 cup sour cream
• 1/4 cup onions, chopped fine
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup margarine
• 1 tablespoon margarine

DIRECTIONS

1. Peel and boil potatoes.
2. Mash potatoes.
3. Add cream cheese, sour cream, onion, salt& pepper and 1/2c.
4. margarine.
5. Mix well with mixer.
6. Put in 13X9 pan.
7. Dot with 1 Tblsp.
8. margarine.
9. Refrigerate 1 to 2 days.
10. Bake 350degrees 45 minute.

INGREDIENTS

• 12 red potatoes
• 1/2 cup soymilkor evaporated milk
• 1 egg
• 1 cup brown sugar
• 1/2 cup white sugar
• 1/2 cup confectioners’ sugar
• 2 tablespoons vanilla
• 12 marshmallows
• 1 package of big red chewing gum

DIRECTIONS

1. Preheat oven to 325F.
2. Peel the red potatoes and boil in water.
3. Drain water and mash the potatoes over’warm’ heat, slowly stirring in the milk and egg.
4. Bring to creamy perfection.
5. Next add the sugars, one by one.
6. Add in the Vanilla until well blended.
7. It should be smelling wonderful by now.
8. Divide into twelve spoonfuls and drop each spoonful into a greased’12 muffin’ muffin pan.
9. Bake for 30 minutes.
10. Open oven and lay a stick of BIG RED GUM across each individual serving– and then a marshmallow on top of that.
11. Bake another 5 minutes.
12. Take out and let cool.
13. Serve with a big Glass of milk!
14. Enjoy!

INGREDIENTS

• 4 sweet potatoes
• 1/2 cup skim milk
• 1 cupcrushed pineapple in juice

DIRECTIONS

1. Wash the sweet potatoes and then pierce the skin a few times with a fork.
2. Place them on a paper towel so that they do not touch each other and microwave on high for 7 minutes.
3. Turn them over and microwave another 6 minutes.
4. Check to be sure the potatoes are done, cooking longer if they are not.
5. Cut a slice in the long side of the potato and scoop out the pulp leaving a shell about 1/4 inch thick.
6. Put the pulp of all the potatoes in a food processor bowl.
7. Add the milk and a dash of pepper, if desired.
8. Drain the pineapple and then added the drained fruit to the food processor.
9. Process until thoroughly mixed.
10. Refill the shells with the sweet potato/pineapple mixture.
11. Put the filled potatoes on a microwave safe plate and cook on high for 4 minutes.

INGREDIENTS

• 6-8 baking potatoes, peeled
• 1/4 lb butter
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon salt
• 3/4 teaspoon pepper
• 1-1 1/2 cup cheddar cheese, shredded or parmesan cheese, both are good

DIRECTIONS

1. Preheat oven to 400°F.
2. Line shallow baking pan with foil.
3. Melt butter, stir in spices, set aside.
4. Lay potato on your cutting board with a wooden spoon laying along side, parallel to the potato.
5. Make 1/4" slices into the potato- the spoon will prevent you from slicing all the way through.
6. Place potatoes in the pan.
7. Brush or spoon the butter mixture over the potatoes, fan out the slices as best as you can to get the butter in between them.
8. Bake the potatoes for one hour, basting once or twice with butter from the pan.
9. Test the potatoes, cook longer if needed, they should be fork tender.
10. Sprinkle cheese over the potatoes and bake till the cheese is lightly browned 7- 10 minutes.