It takes just over an hour to cook the potatoes, but there isn’t a lot of prep, just peel and chop the potatoes. You can even peel and chop them in advance! Just put the peeled and chopped potatoes in a bowl of water in the fridge. Make sure the water is covering all the potatoes. When you are ready to cook drain off the water, and pat the potatoes dry with paper towels and you are ready to go.

Parmesan Ranch Potatoes

Ingredients

• 3-4 large russet potatoes
• 3 TBS butter cut into pats
• 2 1/2 TBS Bacon Bits
• 1/3 cup Ranch dressing
• 1/2 cup Parmesan Cheese shredded

Parmesan Ranch Potatoes Instructions

1. Preheat the oven to 400° F. Spray an 8 x 8″ pan with nonstick spray, set aside.
2. Peel the potatoes. Chop the potatoes into small 1/2″ cubes. Place the potatoes in the prepared pan.
3. Place the butter pats on top of the potatoes.
4. Sprinkle the bacon bits over the potatoes.
5. Cover with aluminum foil and bake for an hour, or until tender.
6. Remove pan from oven. Remove foil. Pour on the Ranch dressing and the Parmesan cheese. Stir well to coat.
7. Place back in the oven, uncovered, for about 5 more minutes, until the cheese is melted.

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Parmesan Ranch Potatoes

Need a new easy and delicious side dish? These Parmesan Ranch Potatoes are just the ticket. Filled with bacon, Ranch dressing and Parmesan cheese, the whole family will be loving this versatile side dish.

Course Side Dish

Cuisine American

Keyword bacon, parmesan, potatoes, ranch

Prep Time 10 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 4 servings

Author cindy

Ingredients

• 3-4 large russet potatoes
• 3 TBS butter cut into pats
• 2 1/2 TBS Bacon Bits
• 1/3 cup Ranch dressing
• 1/2 cup Parmesan Cheese shredded

Instructions

• Preheat the oven to 400° F. Spray an 8 x 8" pan with nonstick spray, set aside.
• Peel the potatoes. Chop the potatoes into small 1/2" cubes. Place the potatoes in the prepared pan.
• Place the butter pats on top of the potatoes.
• Sprinkle the bacon bits over the potatoes.
• Cover with aluminum foil and bake for an hour, or until tender.
• Remove pan from oven. Remove foil. Pour on the Ranch dressing and the Parmesan cheese. Stir well to coat.
• Place back in the oven, uncovered, for about 5 more minutes, until the cheese is melted.

Notes

This recipe is easily scaled for the size of your family.

While this specific recipe is for 4 people, it is easily scaled to serve any number of people. If you are feeding more than 6 people, use a 9 x 13″ pan, you don’t want multiple layers of potatoes in the pan, they won’t cook evenly.

I hope you enjoy this Parmesan Ranch Potatoes recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

Other Potato Recipes You might Like:

• Easy Oven Roasted Potatoes
• Crockpot Loaded Mashed Potatoes
• Twice Baked Potatoes
• Crockpot Mashed Potatoes
• Tex Mex Potatoes
• Melting Potatoes
• Rosemary and Thyme Smashed Potatoes
• Crispy Parmesan Potatoes

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We usually don’t eat a lot of potatoes. Ron loved the potatoes in the Barbecue Chicken Sheet Pan Dinner, so when he was shopping he bought more potatoes. This time we decided to eat them with some steaks which were seasoned with my Steakhouse Rub. I whipped up this easy oven roasted potatoes recipe with 4 pantry staples: potatoes, olive oil, Lawry’s Seasoned Salt, and Chili Powder.

Easy Oven Roasted Potatoes

An hour before baking, peel and chop the potatoes into small chunks. Place the potato pieces in a bowl of water for an hour. This helps remove some of the starch from the potatoes and you get a fluffier bite when you eat your potato.

Once the hour is up, preheat the oven to 425° F and line a baking sheet with aluminum foil. Then drain the potatoes well and put them back in the bowl. Pour in 2 tablespoons of olive oil, 1 tablespoon of seasoned salt, and 2 teaspoons of chili powder. Stir the potatoes up well so they are all covered by the spices.

Spread the potatoes on the prepared baking sheet in a single layer, and put them in the oven for 35 minutes. Fifteen minutes into the cooking time, remove the pan from the oven and flip over the potatoes so they cook evenly. Place the pan back in the oven for the remaining 20 minutes.

Serve with your favorite protein and vegetable for a delicious meal.

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Easy Oven Roasted Potatoes

Looking for an easy, flavorful side dish? Give these easy oven roasted potatoes, made with only 4 pantry staple ingredients a try!

Course Side Dish

Cuisine American

Keyword potato, potatoes, roasted

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Soak Time 1 hour hour

Total Time 1 hour hour 45 minutes minutes

Servings 4 servings

Author cindy

Ingredients

• 2 large Russet Potatoes
• 2 TBS Olive Oil
• 1 TBS Lawry's Seasoned Salt
• 2 tsp Chili Powder

Instructions

• An hour before baking, peel and chop the potatoes into small chunks. Place the potato pieces in a bowl of water for an hour.
• Once the hour is up, preheat the oven to 425° F and line a baking sheet with aluminum foil.
• Then drain the potatoes well and out them back in the bowl.
• Pour in 2 tablespoons of olive oil, 1 tablespoon of seasoned salt, and 2 teaspoons of chili powder. Stir the potatoes up well so they are all covered by the spices.
• Spread the potatoes on the prepared baking sheet in a single layer, and put them in the oven for 35 minutes.
• Fifteen minutes into the cooking time, remove the pan from the oven and flip over the potatoes so they cook evenly. Place the pan back in the oven for the remaining 20 minutes.
• Remove from oven and serve with your favorite protein and vegetable. Enjoy!

Notes

1. The soaking is important to remove some of the starch and make your potato fluffier.
2. This recipe is easily scaled for however many people you are serving it to.

I hope you enjoy this easy oven roasted potatoes recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this page. Thanks!

The post Easy Oven Roasted Potatoes Recipe appeared first on The Mom Maven.

You probably have everything you need for this recipe in your pantry: potatoes, shredded cheddar cheese, bacon bits or bacon you can cook and chop, butter, and ranch dressing. Easy peasy, right? I told you it would be. This recipe makes 6 servings so Ron and I had leftovers for a few days which made dinner prep even easier!

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Easy Cheddar Bacon Ranch Potatoes

It doesn't get much easier than this Easy Cheddar Bacon Ranch Potatoes recipe.

Course Side Dish

Cuisine American

Keyword bacon, cheddar, loaded potatoes, ranch

Prep Time 10 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 6 servings

Author cindy

Ingredients

• 2 lbs Russet Potatoes
• 4 TBS Butter
• 1/3 cup Real Bacon Bits or cooked and finely chopped bacon
• 1/3 cup Ranch Dressing
• 1 cup Shredded Cheddar Cheese

Instructions

• Spray a 9 x 9" baking dish with non-stick spray. Set aside.
• Preheat oven to 400°F.
• Scrub, peel, and cube the potatoes and place them in the prepared baking dish.
• Cut the butter into small cubes and place on top of the potatoes.
• Sprinkle the bacon bits on top of the potatoes.
• Cover the baking dish with aluminum foil and bake for 1 hour.
• Remove potatoes from the oven and top with ranch dressing and cheese. Stir to coat.
• Place baking dish back in the oven uncovered for about 5 minutes, until cheese is melted.

Notes

This recipe is easily doubled. Just bake it in a 9 x 13″ pan when doubling.

Other Cheddar Bacon Ranch Recipes

• Cheddar Bacon Ranch Chicken Casserole
• Cheddar Bacon Ranch Chicken Salad
• Cheddar Bacon Ranch Chicken
• Cheddar Bacon Ranch Dip

Potato Recipe You Might Like

• Crockpot Loaded Mashed Potatoes
• Twice Baked Potatoes
• Melting Potatoes
• Rosemary and Thyme Smashed Potatoes
• Crispy Parmesan Potatoes
• Crack Potatoes
• Hasselback Potatoes

I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Easy Cheddar Bacon Ranch Potatoes appeared first on The Mom Maven.

This recipe was created with ingredients I already had on hand, which makes it even better! I hate having to run to the store to pick up one or two missing ingredients. This recipe makes enough loaded mashed potatoes to feed 4-6 people and is in the crockpot for 4 hours so plan accordingly.

To get this recipe started all you need are 2 pounds of potatoes, I used russets, and 1/2 cup of chicken broth. Peel and quarter the potatoes and place them in the crockpot. Pour in the chicken broth, cover and cook on high for 4 hours. Next I took the rib eye out of the refrigerator and placed it on a plate. I seasoned both sides with my steakhouse rub and let the steak come up to room temperature.

After the potatoes have been cooking for 3 1/2 hours its time to cook the bacon and chop it up. I use these scissors to chop my bacon, so easy to use. Then check and make sure the potatoes are fork tender. If they are tender, use your electric hand mixer to easily whip the potatoes. Once the potatoes are whipped, mix in the sour cream, salt, and pepper. Carefully fold in the cheddar cheese and bacon. Top with the Colby Jack cheese, replace the lid and cook until the cheese on top is melted, usually 10-15 minutes.

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The Best Ever Crockpot Loaded Mashed potatoes

Enjoy this creamy and delicious side dish with your favorite grilled or baked meat.

Course Side Dish

Cuisine American

Keyword crockpot, loaded potatoes, mashed potatoes, potatoes

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Melting Time 15 minutes minutes

Total Time 4 hours hours 30 minutes minutes

Servings 6 servings

Author cindy

Equipment

• Crockpot
• Electric Hand Mixer

Ingredients

• 2 lbs potatoes
• 1/2 cup chicken broth
• 1 cup sour cream
• 1/4 tsp salt
• 1/2 tsp pepper
• 4-6 pcs bacon
• 3/4 cup shredded cheddar cheese
• 3/4 cup shredded Colby Jack cheese

Instructions

• Peel and quarter the potatoes and place them in the crockpot.
• Pour the chicken broth into the crockpot. Cover and cook on high for 4 hours.
• At the 3 1/2 hour mark cook the bacon and chop into small pieces.
• At 4 hours check and see if the potatoes are fork tender, they should be. If they aren't cook for 30 minutes longer.
• If they potatoes are cooked use your electric hand mixer to whip up the potatoes.
• Stir in the sour cream, salt, and pepper.
• Gently fold in the bacon pieces and cheddar cheese.
• Top with Colby Jack, replace lid and continue cooking another 10-15 minutes, until cheese is melted.
• Serve with a dollop of sour cream.

This recipe is easy to make and is so creamy and delicious I want to make it every week…but I don’t. I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post The Best Crockpot Loaded Mashed Potatoes Ever appeared first on The Mom Maven.

I always find it funny that Ron likes twice baked potatoes because he dislikes baked potatoes, loaded or plain. Can anyone explain that to me? No? Ok, I didn’t think so.

It is very easy to make twice baked potatoes from scratch. Basically you bake the potatoes, scoop out the inside, mix it with chopped up bacon, cheese, milk, salt, pepper, and butter. Scoop the mixture into the potato skin and bake some more. Easy peasy right? Not so easy for me because there are 2 things in this world I can never cook right bacon and rice. Thankfully Ron is great at cooking both.

I was determined to cook the bacon for Ron for our Valentine’s Day dinner. For me it was an Act of Service for him and if you read about the Love Nudge App,you know that Ron’s love language is Acts of Service and I am working harder to speak his language to him. Unfortunately, I failed, again. The bacon was half burned and half raw! I had to call Ron to come make the bacon…again. Thankfully the rest of the recipe was easy.

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Twice Baked Potatoes

Twice baked potatoes are easy to make and add a nice upgrade to any meal.

Course Side Dish

Cuisine American

Keyword potato, baked potato

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 2

Author cindy

Ingredients

• 2 large russett potatoes
• 1/4 tsp olive oil
• 1/2 tsp sea salt optional
• 4 slices bacon
• 1/4 cup milk
• 2 TBS butter
• 1/4 tsp salt
• 1/4 tsp pepper
• 3/4 cup shredded cheddar jack cheese divided
• 1/4 cup sour cream
• 1/2 tsp chives optional

Instructions

• Preheat oven to 400°F.  
• Scrub potatoes. Coat potatoes with olive oil and sea salt. Wrap potatoes in aluminum foil, place on oven rack and bake for 1 hour.
• While potatoes are baking cook bacon. Allow bacon to cool then cut into small strips.
• When potatoes are baked and you can easily poke them with a fork, remove from oven. Allow to cool for 10 minutes. Reduce oven temperature to 350°.
• Unwrap the potatoes and cut them in half lengthwise.
• Using a spoon, or cookie scoop remove the inside of the potato and place it in a mixing bowl. Make sure you leave a 1/4 inch rim around the potato for stability. Repeat with all of the potato halves.
  
• Place the potato skin bowls on a baking sheet or pan.
• In the bowl with the potato add milk, butter, slat, pepper, and 1/2 cup of cheese.
• Mix well using a hand mixer. Then fold in bacon pieces.
• Scoop the potato mixture back into the potato skins. Top with remaining 1/4 cup cheese.
• Bake at 350° for an additional 15 minutes.
• Serve with a dollop of sour cream and chives if desired.

Notes

This recipe serves 2 people, 1 whole potato each. It can easily be doubled or tripled to feed more people.

This recipe was so easy to make, I’ll be doing it again soon! I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

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These Rosemary & Thyme Smashed Potatoes are time consuming but very easy to make. This recipe feeds 6 but feel free to halve it or double it to meet your needs. I made them the other night to go with some ham and they were a flavorful addition to the meal. Don’t skimp on the spices when you make this. The recipe says “to taste” but I assure you with Rosemary and Thyme you can always add a little more, especially if you are using dry vs fresh.

Here is a new, easy recipe for you-Rosemary & Thyme Smashed Potatoes.
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Rosemary and Thyme Smashed Potatoes

This savory side dish is a bit time consuming but easy to make. It adds great flavor to your meal.

Course Side Dish

Cuisine American

Prep Time 35 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Author Cindy Schultz

Ingredients

• 12 whole New Potatoes or other small round potato
• Olive Oil
• Butter
• Kosher Salt-to taste
• Black Pepper-to taste
• Rosemary-to taste
• Thyme-to taste

Instructions

• Bring a large pot of salted water to a boil.
• Add in potatoes and allow to cook until fork-tender (usually about 30 minutes)
• Preheat oven to 450°.
• Generously drizzle Olive Oil on a jelly roll pan.
• Place the boiled potatoes on the pan-leaving plenty of room in between potatoes.
• Using a potato masher, gently press on each potato until it slightly mashes. Turn masher 90 degrees and mash again.
• Place a pat of butter on top of each potato.
• Sprinkle the potatoes generously with the salt, pepper, rosemary and thyme.
• Bake for 20-25 minutes until golden brown.

Don’t those sound delicious and easy? I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

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With only 5 pantry staple ingredients,  this Crispy Parmesan Potatoes recipe will become a go-to side dish in your meal planning arsenal. My husband says he’d like to eat it every week…and so would I!

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Crispy Parmesan Potatoe Recipe

This easy and flavorful side dish made with 5 pantry staples will become a go-to recipe in your meal planning arsenal.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4 servings

Author Cindy

Ingredients

• 8 small potatoes I use Florida Gold, Yukon Gold also work well
• 1/3 cup melted butter
• Rosemary
• Black Pepper
• Grated Parmesan Cheese

Instructions

• Preheat the oven to 400°.
• Scrub the potatoes and cut them in half the long way.
• Pour melted butter in the bottom of a 13x9" pan or baking dish.
• Move pan around so that the bottom is covered in melted butter.
• Generously pour grated Parmesan cheese over the butter.
• Sprinkle the Rosemary and Pepper over the cheese.
• Place the potatoes in the seasoned butter, cut side down.
• Bake 45 minutes.
• Remove from oven and allow to set 5-10 minutes before removing from pan so they crisp up.

This Crispy Parmesan Potato recipe sounds divine!
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It is a very easy recipe and I am sure your family will love it. The crisping time is VERY important so please don’t rush that step. I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

Other recipes you might enjoy:

Hasselback Potatoes

Roasted Potatoes

Cheesy Potato Chips

The post Crispy Parmesan Potatoes Recipe appeared first on The Mom Maven.

The Idaho Potato Commission (IPC) has put together a Bowl Frenzy Recipe Resource with easy-to-tackle recipes perfect for pleasing football-sized appetites.

Score big with your football fans by serving up a delicious spread including these easy recipes:
– Fiesta Wraps;
– Half Time Skins;
– Idaho® Potato and Chicken Gumbo;
– And more!

Even better, Idaho® potatoes are a low-calorie, nutrient-packed addition to any meal.

• One Idaho® potato has 26 grams of carbohydrates.  Superior athletes like Olympians and football players need at least 60-70% of their diets to be comprised of complex carbohydrates like those found in potatoes.  With the added benefits of vitamin C, fiber and potassium, could there be a more perfect food for an athlete?
• Each 5.3 oz Idaho® potato is only 110 calories, contains zero fat and cholesterol, and is packed with nutrients including 45% daily value of vitamin C, nearly two times as much potassium as a banana, fiber, protein, vitamin B6 and complex carbohydrates.  At about 25 cents per potato, that’s a lot of nutritional bang for your buck – and even better, your quarter!
• Feeling anxious about the big game?  Eating potatoes can actually calm you when you’re feeling stressed because potatoes and other carbohydrate-rich foods contain serotonin, a chemical in the brain that regulates mood.
• Idaho® potatoes can make you smarter!  Studies have shown that foods high in carbohydrates encourage greater mental clarity.

Click the link for the Half Time Skins recipe.

If you try any of these recipes, or any others posted here at The Mom Maven, please come back here and leave me a comment. I love to hear from you.

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