1 – 14 oz. Russet potato

    1/4 cup fresh broccoli

    1/4 cup mild cheddar cheese, shredded

    3 Tbsp. butter

    Sea salt as desired

 

 

 

 

Directions:

   Scrub and cook potato and broccoli in the TATERBAKER Pouch.  (Check cooking time guide).  Cut potato in half; add butter, salt, broccoli and cheese.

Serves:  1

Ingredients:

   4 large Russet potatoes

   12 hardboiled eggs

   2 cups genuine dill pickles, cubed

   1-1/2 cups sweet onions, cubed

   1-1/4 cups mayonnaise

   Sea salt as desired

 

 

Directions:

   Scrub and cook potatoes in the TATERBAKER Pouch.  (Check cooking time guide).  Let potatoes cool, and then peel.  Cut potatoes, eggs, pickles and onions in small cube size pieces and mix together.  Add mayonnaise and sea salt and stir.  Refrigerate.

Serves:  6 to 7

   2 – 14 oz. Russet potatoes

   1/2 cup sweet onions, chopped

   1 cup fresh mushrooms, sliced

   1 cup mild cheddar cheese, shredded

   Sea salt as desired

 

 

 

 

Directions:

   Scrub and cook potatoes in the TATERBAKER Pouch (Check cooking time guide).  Let potatoes cool.  Sauté onions and mushrooms in hot oiled skillet.  Add grated potatoes and salt to mixture in skillet.  Fry until hash browns are golden brown.  Sprinkle cheese on potatoes and let melt.  Then serve.

Serves:  2

      2 – 10 oz. Russet potatoes

      1/2 cup butter, melted

      1/4 tsp. garlic salt

      1/4 tsp. sea salt

      2 Tbsp. Potato Topping

 

 

 

 

Directions:

     Scrub and cook potatoes in the TATERBAKER Pouch (Check cooking time guide).  Cut lengthwise into wedges, set aside.  Combine all other ingredients except potato topping and stir together in small bowl.  Brush mixture over potatoes.  Place potato wedges skin side down in baking pan and then sprinkle each potato with the potato topping.  Reheat in oven at 375 degrees for 10 minutes.

   3 – 10 oz. Russet potatoes

   1-1/2 cups mild cheddar cheese, shredded

   6 Tbsp. French Fried Onions

   3 Tbsp. butter, melted

   3/4 cup sour cream

   Garlic salt as desired

   6 tsp. fresh chives

   6 tsp. Potato Topping

 

Directions:

   Scrub and cook potatoes in the TATERBAKER Pouch  (Check cooking time guide).  Cut potatoes in half lengthwise and scoop out the cooked potato, leaving a thin layer of potato.   Brush the outside and inside of skins with melted butter.  Sprinkle the inside with garlic salt and cheese.  Place on a lightly greased baking sheet.  Bake in oven at 425 degrees until crisp and bubbly.  Fill each with onions and cheese.  Bake in oven until cheese melts.  Top with sour cream, potato topping and chives.

   1 – 14 oz. Russet potato

   1/4 cup sour cream

   3 Tbsp. butter

   3 Tbsp. fresh chives

   Sea salt as desired

 

 

 

 

Directions:

   Scrub and cook potato in the TATERBAKER Pouch (Check cooking time guide).  Cut potato in half and add butter, salt, sour cream and chives.

Serves:  1