MINI MAC and CHEESE BITES

Whether you are feeding little kids, teens or adults, everyone loves these easy to make (and serve) party treats. They are mild in flavor, but you can jazz them up a little by using half cheddar and half pepperjack cheese in the sauce. They stay warm for quite a while but are also tasty at room temperature (nice and creamy).

1/2 pound elbow macaroni
2 tablespoons butter
2 tablespoons flour
1  1/2 cups milk
2 cups shredded sharp cheddar cheese (divided)
2 ounces cream cheese
1/2 teaspoon salt
1/4 teaspoon pepper
small pinch of cayenne
1 beaten egg

Boil the elbow macaroni in SALTED water for 8 minutes, then drain and set aside. Preheat oven to 400° and spray MINI muffin pan with cooking spray.

Note: Salting the water is important. If you don't you will have to increase the amount of salt in the sauce.

In medium size pan, melt butter and stir in flour until smooth and bubbly, let it simmer for about 30 seconds or so.

Slowly add the milk (whisk while you add it) and bring it to a simmer (it will thicken just a little).

Stir in 1+1/2 cups of the cheese (set aside the other 1/2 cup) and add the cream cheese, salt, pepper and cayenne. Stir to melt.

Mix the cooked macaroni, the cheese sauce and the beaten egg. Spoon mac and cheese into greased mini muffin cups and top with just a few shreds of the remaining cheddar cheese.

Bake at 400° for 15 minutes.  IMPORTANT: Let cool for 5 minutes before you take them out of the pan.

NOTES: I cook mine for 14 minutes, then put them under the broiler for the last minute (but watch them so they don't over brown).

NOTES: If you like a little spice, use half shredded sharp cheddar cheese and 1/2 pepper jack cheese.

 

CLICK ON THIS PHOTO

This recipe makes about 4 dozen mini bites

 

 

ENJOY !!!

NOTE: I've tried adding fried bacon, but (for some reason) they are harder to get out of the pan if you do that. 



FOOL PROOF HASHBROWNS

This hash brown recipe is fool proof. It will give you crisp potato patties, just begging for a dash of hot sauce (or ketchup for the kids). The following instructions are for individual patties, but you can also spread this mixture out in a big frying pan (fry until crip) then cut into wedges for serving.

 

3 cups "Simply Potatoes" (see note below)
1/4 cup very thinly sliced green onions (optional)
2 tablespoons all-purpose flour
1 egg (lightly beaten)
1 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)

I use the (shredded) hash brown variety of a product called "Simply Potatoes". In my store they are sold in the refrigerated section, but you can also use refrigerated "Ore Ida shredded (loose) hash browns" as well. I have tried fresh potatoes, but they tend to get mushy in this recipe.

Toss the potatoes (gently) with the flour (and onion if you are using it) and set aside. Next, mix the salt and pepper into the egg then stir it gently into the floured potatoes. 

Pre-heat a heavy frying pan to medium high and brush the skillet with a generous coating of vegetable oil (I like to use my electric frying pan).

For each serving, place 1/2 cup (lightly packed) 

potato mixture onto HOT, greased frying pan 

and then gently flatten the mound with your 

spatula, like this:

Fry patties for 4 minutes, per side, 

or until they are golden brown and crispy

Drain on paper towels, sprinkle with salt and serve immediately. I love how these hash browns hold together; you can even eat them out of hand like a commercial hash brown patty, but they are so much better.

NOTE: 3 cups of THAWED Simply Potatoes or 

Ora Ida equal about a pound.

ENJOY ! 

INSTANT ITALIAN FLAT BREAD

This is a big hit at our house. They are quick to fix (out of ingredients that are usually on hand) and they reheat well.

 

This super-simple recipe starts with a refrigerator biscuit that is rolled out flat and topped with a cheesy-herb mixture and baked. It is a super simple and yummy tasting "go with" for any dinner.
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10 ounce tube of refrigerator (flaky) biscuits
1/2 cup mayonnaise
2/3 cup grated Parmesan cheese (packed fairly tight)
1/4 teaspoon of dry basil leaves
1/4 teaspoon of dry oregano leaves
3 tablespoons of thinly slivered green onion tops

1 clove of garlic (minced)
1/4 teaspoon black pepper
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Mix everything together (except the biscuits) and set aside. Separate refrigerator biscuits and roll each one into a circle about 4” across.

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Using your fingers, press on the center of each biscuit a little more, leaving the outer edge just a little bit thicker than the center (like a pizza). Divide the cheese mixture evenly between the biscuits and spread it around (staying away from the edge).

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Bake on lightly sprayed cookie sheet, at 350° for about 15 minutes or until golden around the edges.
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NOTE: Change the kind of herbs if there is something you like better.

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NOTE: I usually cook them for about 14½ minutes, then turn the broiler on for about 30 seconds to give them just a little extra color (but watch them carefully). 

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NOTE: Do NOT flour your counter when rolling out the biscuits.

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NOTE: I've always used mayonnaise, so I'm not sure how Miracle Whip would taste.

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NOTE: Any style of refrigerator biscuit will work.

ENJOY !!!

COLEEN's RED RICE

This is one of my original recipes and I like it SO MUCH I could eat it every day. It is definitely my favorite "go to" recipe when picky-picky husband is grilling some huge slab-o-meat and I want something a little lighter.

Quick and easy, and made with pantry staples; it is also excellent for a potluck side dish if you double or triple it. 

CLICK ON PHOTO 

1 cup raw white rice (not instant rice)
2 tablespoons canola oil
1/2 cup chopped onion
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon black pepper
15 oz. can diced tomatoes in juice
1 tomato can of water + 1/2 cup water
4 ounce can of mild green chili's
1 red bell pepper chopped
1 cup red canned kidney beans drained
1 small seeded and diced jalapeno (if you want a little extra heat)

Heat the canola oil, then add the RAW rice, onion and spices. Sauté this mixture until the onion is transparent and the rice is opaque.

Add the red bell pepper, kidney beans, the whole can of diced tomatoes (plus the juice) plus 1 full can of water plus another 1/2 cup of water and the mild green chili's (and jalapeno if you are using it....I don't think it's necessary.

Stir well and bring to a boil.

Put a tight fitting lid on the pan and turn the heat down to a slow simmer. Cook for 17 minutes, then turn off heat and let sit for 5 minutes. Fluff with a fork and serve.

NOTE: "Toasting" the spices in the oil/raw rice mixture at the beginning of this recipe really "wakes up" the spices and helps the flavor get deep into the rice.

ENJOY !!

MEXICAN QUINOA LUNCH

This recipe is super quick and easy to make and it screams "comfort food" to me!! Hubby has a phobia about anything spicier than salt and pepper 😉 so THIS recipe is just for me (and I LOVE it).

It's delicious at room

temperature too !!

QUINOA LUNCH

1 cup chopped onion  
1 clove garlic minced
1 seeded and de-veined jalapeno pepper chopped (optional)
1 cup white quinoa (rinsed well and drain)
15 ounce can low salt kidney beans, rinsed and drained 
1  diced red bell pepper
14.5 ounce can diced tomatoes (NOT-drained)
1  14.5 ounce can of water
1 cup corn  (I used frozen)
3 teaspoons chili powder (see note about using jalapeno)
1 teaspoon ground cumin (don't leave out)
1 teaspoon salt (or to taste)
1/4 teaspoon black pepper
4 ounce can diced mild green chiles (un-drained)

1/8 teaspoon cayenne  (more if you like heat)

Make sure you rinse quinoa grain under cold running water (and drain well)before cooking it. Quinoa has a natural coating (almost like a dust?) that can taste bitter if not rinsed off. Some brands of quinoa say "pre-rinsed" but I rinse that one too.......just to be safe (it just takes a second to do).

Saute the chopped onion in a tablespoon of oil until the onions are soft and start smelling sweet. Add the garlic and saute for another 30 to 60 seconds (but watch so it doesn't burn).

Add everything else, stir well, and bring to a boil. Lower heat to a gentle simmer and put the lid on to cook for 15-20 minutes (depending on how hot your pan is).  After 20 minutes, turn heat OFF but leave lid on and let it sit for about 10 minutes.

If you are new to cooking quinoa, you will know it is done when you see a TINY white sprout curl inside each grain of cooked quinoa.

TIP: I freeze this in one cup containers for a quick lunch.  The next day, I pop one of these frozen containers (uncovered) into the microwave and heat on high for 2 minutes. If it is NOT frozen, it only takes about a minute or so. It makes a wonderful lunch !!

NOTE: My all time favorite way to eat this (and maybe it is just me), but I love it steaming hot, topped with a scoop of ice cold fat free cottage cheese.  Yum!!!  

ENJOY !!!

VELVEETA RISOTTO

I had to smile when I named this recipe because never have two little words described opposite ends of the comfort food spectrum more devilishly, just rest assured, that if you like good old mac and cheese, made with Velveeta (like ALL good mac and cheeses 😏) you will love this saucy side dish !!

Arborio rice (for those of you who have not cooked it before)is a short chubby grain of rice, that (when cooked correctly) gets bigger and creamier as it cooks(without getting mushy). The cooking process is also different than regular white rice, since you add the HOT liquid 1/2 cup at a time, letting the rice cook (and liquid reduce) before you add the next 1/2 cup of liquid. Sounds complicated, but it IS NOT!!

BACON RISOTTO and CHEESE

4 cups chicken stock

1 cup ARBORIO rice  (not regular rice)

2 tablespoons butter

1/4 teaspoon garlic powder (not garlic salt)

1/4 teaspoon black pepper
NO SALT (because Velveeta is salty)

5 slices crisp cooked bacon (cut into small pieces)

4 ounces Velveeta cheese cut into small cubes

1 tablespoon thinly sliced green onions

Heat the chicken stock until it almost boils, then keep it hot on a side burner for now.

Melt the butter in a large saucepan, then add 1 cup Arborio rice + the garlic powder and black pepper, and stir. Saute the rice until you see very pale golden edges on most of the rice,then add your first half cup of HOT chicken stock and stir. 

Bring to a VERY GENTLE boil(NO lid) until the liquid is mostly absorbed, then add another half cup of HOT chicken stock and stir. 

Repeat this process (1/2 cup of broth at a time)and start testing the rice for "done-ness" at about 15 minutes (but expect the whole process to take more like 20 minutes).  

When you add the LAST half cup of HOT chicken stock, include the small cheese cubes + bacon and green onions. Gently stir, then let it sit a minute while the cheese melts and stir gently again.  Serve !!

CLICK ON THIS PHOTO,

THEN TAKE A BITE !!!

PERFECT FRENCH FRIES AT HOME

Up until now...I have avoided homemade french fries because they don't turn out very well. In an attempt to make a "good" french fry, I've tried many potato varieties; I've tried various oils and temperatures; I've tried double frying them (what a hassle that was!) and I've tried baking them... they all come out of the oil LOOKING great but turn limp and greasy in a matter of minutes.

Then, recently, I came across this very simple recipe.  Assuming this technique was just "too easy" to produce great results, I didn't even mention the recipe "experiment" before I served them to Hubby.

After about the third french fry, picky-picky hubby offered this unsolicited critique: "these fries are REALLY good"... I knew I had a winner.  I will definitely be using this super easy method the next time we decide to treat ourselves to some fries.

2 pounds of Russet potatoes (make sure they are Russet potatoes)
2 tablespoons corn starch
peanut oil   (peanut oil works the best)
kosher salt

Slice the potatoes into shoestring size pieces, trying to make them as even as possible. Rinse the cut potatoes thoroughly and put them in a big bowl of plain cold water in the fridge until dinner time (at least an hour, but overnight is even better).

Take the potatoes out of the cold water and lay them on an absorbent towel, blotting most of the water off. Coat the potatoes lightly with the cornstarch and shake off the excess.  Let them air dry on a baking rack while the peanut oil heats up to 375°.

A WORD ABOUT THE OIL:  You will get the best french fries using peanut oil; it has a high scorch level and tastes great. You can also use regular vegetable oil, but avoid Canola oil. Canola oil tastes a little "off" if you bring it up to 375 degrees. I was surprised what a difference peanut oil makes.

When the oil reaches 375°, put a big handful of the cornstarch coated potatoes in the oil and stir gently to separate them.  After they've fried for a minute or so, stir them again to make sure they aren't sticking together (don't overcrowd your pan).

When the potatoes are light golden brown, take them out of the oil and put them on paper towels to wick away some of the oil. Sprinkle generously with KOSHER SALT (it tastes so much better than regular table salt on the french fries).

That's it!! No more limp, greasy french fries (and NO more double frying!!). Who knew that russet potatoes, a little soak time, a little corn starch and some peanut oil would make such a great french fry?!?!

NOTE ABOUT CUTTING THE POTATOES: Peel (or wash) the potatoes and cut the sides of the potatoes off (making sort of a rectangle). This will give your potato flat sides to rest on while you slice through the potato.  Stack the potato "slabs" and cut into shoestring size potatoes.

Russet's are those big baking potatoes.

ENJOY!!!

INDIVIDUAL POTATOES AU GRATIN

Whether you are "empty nesters", newly weds or single, this scaled down recipe for individual potatoes au gratin is easy, tasty and reheats well too!! This recipe makes 6. 

2 large russet potatoes
1/2 cup grated Colby Jack cheese
1/2 tsp. salt
1/4 tsp. pepper
2 tablespoons heavy cream PER PORTION
1/2 cup finely chopped ham or crisp bacon

Peel the potatoes and put them in the food processor along with the ham (or bacon). Pulse the potatoes and ham just until you get pieces about the same size as medium hashbrown chunks. Remove from the food processor and stir in the cheese and salt and pepper.



Spray your cupcake pan with cooking spray and fill each "well" to the top (patting down VERY lightly). 

Pour 2 full tablespoons heavy cream over EACH portion. Cover with foil and bake at 375° for 40 minutes (take the foil off the last two or three minutes and put them under the broiler to get some color).

Remove from oven and let them sit for about 5 minutes before lifting them out of the pan with a large spoon.


These are deliciously creamy, cheesy and "ham-y"; they will go with almost anything. Recipe makes six portions. One portion is perfect for children, but adults can easily eat two portions.... well, WE can anyway 😉

IMPORTANT:  I like to use a Texas size muffin pan, but a standard muffin pan will work too. If you are using a standard cupcake pan, put a baking sheet under the pan because the cream tends to bubble up a little during cooking.

ENJOY !!!

LIGHTER THAN AIR POPOVERS

I have been playing around with popover recipes for a while now, so I thought I would "get serious" and buy a popover pan. The new pan makes a HUGE difference, not so much in taste, but in appearance AND how big the air bubbles are inside of the popover. 

Popovers could not be easier or cheaper to make and they are such a treat, hot out of the oven with honey butter or strawberry jam!! 

If you do not have a popover pan, see note at the end of this post.

This recipe has several mini-steps

but they are ALL VERY EASY

and the popovers are delicious!!!

• Preheat your oven to 425 degrees. 
• Put your popover pan in the oven while it preheats (do not grease the pan while it is preheating in the oven).

• While your oven and pan are preheating, whisk together:

3 eggs
1/4 teaspoon salt
1 teaspoon vanilla
1 cup of milk (see note)
1 tablespoon melted butter


NOTE ABOUT MILK: IF you have whipping cream on hand, put about 1/4 cup of whipping cream in a measuring cup and then fill the rest of the cup with 2% milk...if you have NO cream on hand...just use regular milk.

• After the ABOVE ingredients are whisked together well, add one cup of all purpose flour (spoon flour into measuring measuring cup and level off with straight edge). Whisk everything together for about 30 seconds or until it looks very smooth and creamy. LET BATTER SIT UNTIL YOUR OVEN (AND PAN) HAVE REACHED 425°
• 
  
• Next step....work quickly!!

• Take the HOT popover pan out of the HOT oven and quickly spray each cup with vegetable spray, then put roughly 1/2 teaspoon of CHILLED butter into the bottom of each HOT cup. 

• QUICKLY put batter into cups, filling half way full (makes six BIG popovers).

• Bake popovers at 425 for 20 minutes.
• 
  
• After 20 minutes, turn the oven down to 325 and bake for another 15 minutes.

• Remove popovers from pan and poke a tiny hole (I use a toothpick) in the bottom of each popover to relieve a little steam (not totally necessary if you are going to eat them right away).

 NOTE ABOUT POPOVER PAN: If you do not have a popover pan, you can use 6 ounce (oven safe) custard cups (I used the clear Pyrex ones, for a long time, with great success). I placed them all on a cookie sheet for easier handling. The popovers will not get quite as tall (as they do with a popover pan) but they taste every bit as good.

Someone from outside the USA wrote and asked me what a popover pan was, so here is a photo. As you can see, it is almost like a cupcake pan, but the cups are a lot deeper and spaced far apart so the hot air can circulate around each cup.

BRIGHT CITRUS SALAD

This refreshing salad is a nutritious combination of crunch (from the broccoli and sunflower seeds), sweetness (from the oranges and raisins) and a pleasant "full feeling" from the black beans.  

It is the perfect side dish for any barbecue or potluck!!

Measurements given here are approximate (except for the dressing). YOU decide how much of each ingredient you would like in your salad. The amounts given here are catered to OUR taste buds. 

3 small heads of broccoli (bite size pieces)
1 red bell pepper (diced finely)
1 cup raisins
2 oranges (peeled and sliced thickly)
15 ounce can of black beans (rinsed and drained)
1/2 cup  toasted sunflower seeds
1/2 cup finely sliced green onion tops

Dressing:
1/2 cup mayonnaise (I use light)
1/2 cup milk (I use 2%)
2 teaspoons white vinegar
1/4 cup sugar
1/4 teaspoon black pepper
Pinch of cayenne powder


Wash the broccoli and shake dry. Remove as much of the stalk and stems as you can so you can break the florets into bite size pieces. Add (small diced) red bell pepper, raisins, oranges, black beans, sunflower seeds and green onions.

Mix dressing ingredients with a whisk and pour about 1/2 cup of it over the salad just before you serve it. Toss gently and taste to see if you want more dressing. You may not need or want all of the dressing. 


NOTE: Peel the oranges, removing as much of the white as you can, then slice the orange into thick slices; cut the thick slices into four wedges.

NOTE: Let your imagination go wild with this salad, you can add just about any veggies that strike your fancy.

ENJOY !!!

Microwave Velveeta Mac and Cheese

If you like "Velveeta Mac and Cheese" out of the box (the one with the foil pouch of cheese sauce) you will love this recipe.

I know some food snobs will turn their nose up at processed cheese and that's OK; I don't use it very often either. However, it DOES make the creamiest macaroni and cheese ever!!

This recipe is ready to eat in 
a flash and everyone loves it.

It is 100% COMFORT FOOD!!!

 

2 cups of elbow macaroni 
6 ounces* of Velveeta cheese (cubed) 
1 cup sharp cheddar cheese (shredded)
3/4 cup milk 

Gently boil 2 cups of elbow macaroni (in UNsalted water) for about 8 minutes.

While noodles are boiling, put the cubed Velveeta and milk into a microwave safe bowl and microwave it on high for 1 minute. Stir it and put it back in the microwave for another minute. Remove from heat and stir/whisk until the mixture is nice a smooth.

Keep in mind: all microwaves are different, so watch your cheese sauce for the final 30 seconds or so. You may have to add or subtract 20 seconds to get the cheese completely melted.

Drain the cooked macaroni (do not rinse). 
Gently stir the hot noodles and the shredded cheddar
 into the (hot) Velveeta sauce.

Gently stir until well combined.
That's all there is to it!! 

*NOTE: This recipe calls for 6 ounces of Velveeta cheese. Fortunately, the Velveeta foil wrapper is marked in one ounce sections, so that makes it easy.

ENJOY !!!

HOMEMADE TATER TOTS

If you are a tater tot fan, you will adore these homemade tots. If you are NOT a tater tot fan, you WILL be after you try these, they are THAT good!!

It isn't accurate enough to just say these homemade tots are better than commercial tater tots .... it is more accurate to say they are worlds above commercial tater tots, and very easy to make.

2 pounds Russet potatoes
1 tablespoon flour
1/4 teaspoon garlic powder (not garlic salt)
1/2 teaspoon onion powder
1/4 teaspoon oregano
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup vegetable oil (for frying)

Wash and peel the potatoes (leave whole) and put them in a pot of cold water on high heat.

 

As soon as it comes to a boil, turn heat down to medium high and boil for 6 minutes (they will not be cooked all the way through).

Remove the potatoes from the hot water and drain on a towel. Cool to room temperature (takes about 30 minutes) (important step).

Grate partially cooked (and cooled) potatoes with a box grater.

Mix the flour and seasoning together. Spread the grated potatoes out a little and evenly sprinkle with four-spice mixture. Gently toss with two forks. The potatoes will seem a little dry, but that OK, it's the way you want them.

Heat 1 cup of oil to 375° (I use my electric skillet) and squeeze a small handful of seasoned potatoes in your hand until you get a nice little nugget. I couldn't get them round, but that's OK.

Fry about 2 to 3 minutes per side, depending on how big or small your nuggets are (don't crowd the tots, just fry a few at a time). Turn them over when they get nice a golden.

Drain on paper towels and sprinkle with kosher salt.



BRUSSELS SPROUTS AU GRATIN

This is a wonderful recipe for a special occasion. Roasted Brussels sprouts, cheese and bacon, what could be better?  Even people who aren't sprout lovers, enjoy this easy dish!!

2 pounds small, tender Brussels sprouts (washed and cut in half)
4 ounces of thick cut bacon chopped
1 cup chopped sweet onion (like a Vidalia)
1 tablespoon butter
3 tablespoons flour
1/2 cup chicken broth
1 1/2 cups milk
1/4 teaspoon black pepper
6 ounces Gruyere cheese shredded (about 1 cup packed)

Coat the sprouts with vegetable (or olive) oil and place, face side down on baking sheet. Bake in preheated 425° oven for 20 minutes (turning over about half way through). Remove from oven and set aside.

In frying pan, brown the bacon until crisp, drain on paper towels.

In bacon grease, sautee onions until tender and sweet smelling (about 3-4 minutes).

Drain all but 2 tablespoons of fat from the pan. Sprinkle in the flour and pepper and stir around. Let this gently cook for a minute or so, to cook out any raw flour taste.

Whisk in the chicken broth and milk. Stir/whisk until it's nice and thick, then stir in 1/2 of the grated cheese and stir till melted.

Add the cooked Brussels sprouts and gently toss to coat. Place in greased baking dish and top with the rest of the cheese.

Bake 25 minutes. Let sit for 10 minutes before serving.



 

BACON HASSELBACK POTATOES

As I understand it, Hasselback potatoes originated in Sweden as far back as the 1700's and there are a lot of variations. Basically it is an unpeeled baking potato that has been partially sliced, buttered and baked. The outside is crispy, salty and chewy but the inside of the potato is smooth and moist. They are very easy to make, delicious to eat and pretty enough to serve over the upcoming holidays.

A word of warning about these photographs: I didn't realize that the photos were on the blurry side until we finished dinner, so I couldn't re-take them. Sorry about that.

 

This version has bacon in it !!

 

There really isn't a specific recipe, but I do have a few tips that will help you in the process.

Things to do ahead of time: 

Lay 1 strip of good quality smoky THICK bacon (for every 2 potatoes) on a flat surface and freeze for about 30 minutes. This will help you slide the bacon down into the cuts of the potato.

Use meaty bacon

Bring a pot of water (large enough to hold the potatoes) to a full boil.

Wash the unpeeled potatoes, scrubbing them with a vegetable brush, then drying them with a paper towel.

Next, it's time to cut the slices into the potato. Because it is easy to cut too far, it's better to use some sort of cutting depth guide. Personally, I lay the potato between 2 spoon handles and use a sharp (thin bladed) knife to cut down only as far as the spoon handles.

 

Next, put the potatoes into the pot of boiling water. Let boil 4 minutes for larger potatoes and 2 minutes for medium potatoes. Gently lift them out and pat them dry.

Coat the potatoes with melted butter, making sure it gets down into every cut (just don't try to PRY the slices apart too much).

After you've buttered the potato, insert 3 pieces of frozen bacon (evenly spaced) into the potato. Make sure the bacon is big enough to be a little wider and taller than the potato because it will shrink as it bakes.

Butter again and then sprinkle with kosher salt and coarsely ground black pepper.

Bake at 350° (2 hours for large potatoes and 1 1/2 hours for medium potatoes). Dab them with a little butter about half way through.

The last 5-10 minutes of baking, melt a little butter and add a finely sliced green onion(optional) and half a clove of minced garlic. Let the garlic toast in the butter JUST A LITTLE, then drizzle the garlic butter over the potatoes and bake a few minutes more.

Carefully lift the potatoes out of the baking dish with a sturdy utensil.

The potatoes have a smooth and slightly smoky flavor. Picky-picky husband loved them.  Like I said, sorry about the poor quality of todays photos.

ENJOY !!