Introduction: 3-Course Potato Meal

Everyone loves potatoes, so I decided to make a meal using potatoes as my main food to cook with. This meal includes an appetizer of mini loaded potato bites, a main dish of hassleback potatoes basted in butter, and lastly a dessert of sweet potato candy. This loaded meal is full of protein and I made sure that potatoes were the star of each dish.


fot the baked potatoes you will need: 1 1/2 pounds medium Yukon gold potatoes (12 to 14 potatoes) ,2 tablespoons extra-virgin olive oil plus more for drizzling, 1 teaspoon kosher salt ,6 ounces bacon, chopped fine ,1/3 cup panko breadcrumbs, 1/4 cup chopped fresh chives, 1/4 cup freshly grated cheddar plus 2 tablespoons ,1/4 cup sour cream, at room temperature, 2 tablespoons unsalted butter melted , 1 tablespoon heavy cream at room temperature.

For the candy you will need: 1 medium sized potato peeled, 6-8 cups powdered sugar, 2/3 cups peanut butter

For the Hasselback potatoes you need:3 pounds Yukon Gold potatoes, 4 tablespoons bacon grease or olive oil, 5 cloves garlic,4 sprigs thyme, Salt and pepper

Step 1: Step 1: Mini Loaded Potato Bites

These yummy potato bites taste great and can be enjoyed with any meal. Thanks to food network for the recipe.

Preheat the oven to 375 degrees .

Place the potatoes on a rimmed baking sheet and toss with the olive oil and sprinkle with 3/4 teaspoon salt. Bake until a knife inserted into the potatoes goes in with little to no resistance, about 1 hour. Allow to cool slightly.

In a medium skillet, cook the bacon over medium-low heat until the fat is rendered and the bacon is crispy, about 10 minutes.

In a bowl, combine the sour cream, butter, heavy cream, half of the bacon, 1/4 cup cheddar, 2 tablespoons chives and 1/4 teaspoon salt. Set aside.

When the potatoes are cool enough to handle but still warm, cut off the top third of each potato. Remove the skin from the tops. Using a 1 teaspoon measure or a melon baller, scoop out some of the insides of the cooked potatoes, leaving 1/4-inch borders around the edges. put a scoop of the sour cream mixture in each potato and top with cheese and chives. Serve warm or at room temperature.

Step 2: Step 2: Potato Candy

When I first heard of this I thought it was going to taste really bad, ut after trying it, it is now one of my favorite things. heres how you make it. recipe that I used

In a small pot of boiling water, cook the potato until tender. Drain and transfer to a bowl; mash until smooth and lump-free. Let cool completely.
With an electric mixer on low speed, beat together the potato and powdered sugar, one cup at a time, until mixture is thick and the pearly dough forms.

Transfer the dough onto a large sheet of parchment paper sprinkled with powdered sugar; dust more powdered sugar on top. Using a rolling pin, roll the dough into a large rectangular shape, approximately 1/4-inch thick; trim to form straight edges.

Spread peanut butter over dough (see recipe notes). Starting at one long side, tightly roll up candy, jelly-roll style, using parchment paper as a guide. Wrap in parchment paper or plastic wrap, and freeze or refrigerate for 30-60 minutes.

Unwrap and cut candy into 1/4-inch thick pieces. Enjoy!

Step 3: Step 3: Hassleback Potatoes

I love hassleback potatoes and this is my own recipe so enjoy.

Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper. Smash the garlic cloves and peel off the skin. Then pour the bacon grease or oil on the baking sheet and lay the garlic cloves, and thyme on the sheet pan as well.

Hold the end of one potato. Use a sharp knife to cut across the potato to create 1/16- to 1/8-inch sections. Do not cut through the potato, but cut two-thirds the way down, leaving at least a 1/2 inch solid base at the bottom. Repeat with the remaining potatoes.

Place the potatoes on the baking sheet and roll them around to cover them with fat. Set them cut-side-up. Then sprinkle each potato generously with salt and pepper.

Roast in the oven for 30 minutes. Then use tongs to gently squeeze the base of each potato to open up the folds. Use a pastry brush to brush the herb-infused pan oils over the top of each potato and in between the folds. Discard the garlic cloves if they are blackened.

Roast in the oven for another 30 minutes, until the largest potato is fork tender.

Take out of oven and put a sitch of butter, 4 cloves of garlic and a small amount of thyme in a medium pan.

Turn to medium heat and baste each potato for 30 seconds. Serve warm.

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