Tag Archives: #MashedPotatoes

SMASHED SPUD STACK

SMASHED SPUD STACK

No matter how you stack it or what you stack it in these potatoes are the BOMB! BOMB Diddley DELICIOUS!

NOTES: You can used leftover mashed potatoes, you can make fresh OR don’t be ashamed use store bought mashed potatoes – BOB Evans brand was pretty tasty (that’s what a friend told me) 😉😋🤣!!! The Family Size container is 2lbs. and is what I used for the batch I made in the mini meatloaf tin – as you can see it was just a tad too much – BUT they were NOT Picture Perfect BUT still DELCIOUS!

2 Eggs
3 C. Mashed Potatoes
1/2 C. French Onion Dip (I Use Heluva Good French Onion Dip )
Sprinkle Pepper
Sprinkle California Garlic Salt
1 Tablespoon Dried Minced Onions
1-1/2 C. Shredded Cheddar Cheese – Plus Extra for Serving
2 Tablespoons Cheez Whiz
2 Tablespoons Chopped Chives – Dried or Fresh
2 Green Onions with Tops, Sliced

Optional Toppings When Served:
Sour Cream
Chives/Green Onions
Cheese
Bacon – Cooked and Crumbled

Preheat oven to 400º. Lightly grease with butter a 9×13 dish, casserole dish, muffin tins or mini loaf size tin – whatever you prefer. In a mixing bowl whisk the eggs then mix in the French onion dip and potatoes, sprinkle pepper, garlic salt and minced onions – mix well. Stir in both cheeses, the chives, green onions, and mix well. Spoon into the desired baking pan of your choice, filling the cups to slightly below the top – sprinkle with shredded cheese. Bake 25- 35 minutes until they pull away from the sides of the cup and are golden brown. Remove from oven and let them cool a few minutes then serve as they are or add additional toppings.

Recipe By: Kim Wallace 🧡 Smile & Enjoy 🧡

NOT YOUR ORDINARY STUFFED PIEROGI PASTA SHELLS ♥

Recipe By ~ Kim Wallace ~ Field Editor ~ Taste of Home Magazine

https://www.tasteofhome.com/recipes/pierogi-pasta-shells/

NOT YOUR ORDINARY STUFFED PIEROGI PASTA SHELLS

My family loves pierogies, so I decided to create my own version. I took these to a Christmas party, and they won rave reviews. When we left the party, I took home an empty pan—not a crumb to be found. I have been asked – can you make your own mashed potatoes – OF Course! Feel free and Season them any way you like!!! I have made mine many times using my own mashed potatoes – I have also been pressed for time and found the refrigerated just as good!

51 uncooked jumbo pasta shells
3 packages (24 ounces each) refrigerated mashed potatoes
2 tablespoons dried minced onion
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
4 cups shredded cheddar cheese, divided
1/2 cup chopped green onions

Cook pasta shells according to package directions; drain and rinse in cold water. Place mashed potatoes in a large microwave-safe bowl. Cover and microwave on high for 4 minutes, stirring once. Add the minced onion, onion powder and garlic powder. Stir in 2 cups of cheese until blended.

Stuff into shells. Place in two greased 13×9-in. baking dishes. Sprinkle with green onions and remaining cheese. Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until heated through.

NOTES: This is a large recipe – BUT – can easily be cut in half or even quarters!

EASY WAY To fill the shells – Use a scoop OR my favorite a Ziploc bag! Scoop the potatoes into a Ziploc bag cut a hole in the bottom corner and pipe them into the shells. Easy Peasy!!

Those worried about them drying out – Use a little chicken broth or butter or both – pour some into the bottom of the baking pan.

I was very honored to have this, and other recipes published several times in Taste of Home Magazine! Originally published as Not Your Ordinary Stuffed Shells in Taste of Home December/January 2007

Recipe By: Kim Wallace ♥ Smile & Enjoy ♥