Two Delicious Uses for Potatoes

Twice Baked Potatoes

Table of Contents

Yummy Potato Soup in the crock pot or on the stovetop

This is so easy to fix especially when I got most of the ingredients at he surplus store for almost half price or more. I cook this in the crockpot overnight or cook it on the stovetop until potatoes are tender. I cook this on Saturdays for our Sunday after church dinner meal. With getting ready for church and getting home late it is much easier to turn crockpot on low while we are at church or turn the stove eye on low and let it warm until we get home.


**Potatoes cubed into 1 or 1-1/2 inch pieces.

**3-4 cans of chicken broth or beef broth, which I got at the surplus store for 49 cents a can.

**2cans of cream of chicken or mushroom soup. which I got for 49 cents a can at the surplus store also.

**1 small can of mushrooms which I used my trusty chopper and chopped them very thin. I paid 59 cents for this can at the surplus store. I had to chop these so small with electric spiralizer because my crew doesn’t like mushrooms so I had to hide them. LOL

**Seasonings – onion and garlic salt and pepper flakes to taste.

**Ground Beef, which I usually use bacon bits or sausage but had ground beef in the chest freezer for this one. **Only add the ground beef after browning it.**

Then I top it with shredded cheese and sour cream. We eat it with crackers and cornbread! Once again this is so easy to make ahead in crockpot or stove top.

Recommended reading: 25 gadgets that make healthy cooking easy.

Twice Baked Potatoes

This is my own recipe. I used to make the Twice Baked Potatoes and we ate at a restuarant once that served the twice baked mashed potatoes so that gave me an idea. I came home and tried them. I am really bad about not having specific amount to put into my cooking. I put in what i feel like. LOL

First, I wash my potatoes and peel them.

As soon as I can get them peeled I have cold water in a bowl to drop them in. This keeps them from turning brown before I am ready to cook them.

Then I cut the potatoes into eighths. I cut them in quarters and then cut that in half.

They are ready to come to a boil and cook until tender.

Afterward all that has to be added is milk, butter, salt, onion, garlic and pepper to taste. (Check out our recommended salt and pepper grinder sets!)

NOTE: the salt, onion and garlic are all in the onion and garlic salt I use. (Here are some great garlic presses for you!)

I mix all of this up with my “tater masher” and get it good and mashed up. I do not worry about getting all the lumps out because I think they seem more “like home cooking” if they are lumpy. LOL

Then I sprinkle some shredded cheese and mix it in the potatoes and then I cover the top of the mashed potatoes with cheese. Then I stick in preheated oven and let cheese melt and turn brown around the edges.

It is ready to dig into!

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