Chili Cheese Potato Armadillos

This is a great way to spice up the boring ol’ potato that we all get tired of from time to time. The topping for these little babies smelled so good that I thought about eating it by itself!


1 thick slice of white bread

4 tbsp butter, melted

2 tsp hot sauce

1 tbsp chili powder

1 1/2 tsp paprika

1 tsp garlic powder

1/2 cup shredded cheddar cheese

1/4 cup parmigiano reggiano

4 large red potatoes, cleaned well

Evoo for drizzling

salt and pepper


Preheat oven to 250.

In food processor, pulse grind bread into crumbs. Place on baking sheet and toast for 15 mins or until lightly browned. Cool.

Toss bread crumbs with cheeses, hot sauce, paprika, garlic powder, chili powder, and melted butter.

Raise oven temp to 450.

Trim thin slice off of the bottom of potatoes to give them “feet” Trim ends off and thinly slice potato across about 1/4 in. shy of all the way through.  Rinse. Microwave potatoes, cut side down, for 10 mins. Cool for 5 mins.

Place potatoes on baking sheet cut side up. Drizzle each potato with evoo. Sprinkle with salt and pepper. Roast for 30 mins. Stuff each potato with cheese mixture. Turn on broiler. Broil 3 mins or so.



Smashed Potato Skins

This is another recipe from Rachael Ray’s BOB cookbook. I served these with the sloppy hot wing joes and found that they are the perfect side dish!


2 1/3 lb. small red potatoes-I used baby yukon golds

1 cup buttermilk

6 slices bacon

1/2 cup cheddar cheese, shredded

1/4 cup chives

salt and pepper


Preheat oven to 350. Arrange bacon slices on slotted broiler pan and bake 10-15 mins or until crispy. Let cool and crumble. Place potatoes in med. pot. Cover with water and boil until fork tender.  Drain and return to hot pot. Add in buttermilk, cheese, chives, crumbled bacon, and salt and pepper. Using potato masher, smash until you reach desired consistency.


Dinner Sized Chili Cheese Fries

Who has chili cheese fries for dinner, right? I DO!  These are so much better for you than the ones you buy at restuarants and pretty darn tasty! Ill definately be making these babies again!


Rosemary Potato Frittata

I love the combination of rosemary and potatoes. I saw Rachael Ray make this a few days ago and knew this would be the perfect frittata. I was sooo right! I can see myself making this many more times in the future whether it be for breakfast or dinner. A fresh fruit salad would be great with this.


Buffalo Potato Wedges

I found this recipe the other day on the love deliciousness blog and OMGGGGG these are sooooooo good. I made 3 potatoes for me and Jeremy. After we ate them, he promptly asked me to make about 5 or 6 more potatoes but we were out of hot sauce! haha These seriously are amazing and very addicting!


Better for you potato salad

Potato salad is a southern staple during the warmer months. Loaded with all that mayo its definately not figure friendly. I wanted some potato salad to go with my fried chicken so I tried out yogurt.

6 med potatoes, peeled, cubed

1 cup plain nonfat yogurt

2-3 tbsp dijon mustard

salt and pepper

handful dill pickles, chopped

1 small onion, chopped


Cook potatoes until fork tender and drain. Stir together yogurt, mustard, onion, pickles, salt and peper. Pour yogurt mixture over potatoes and stir mashing up a few of the potatoes. Refrigerate for a couple of hours.

Sorry the pic isnt very good!


Oven Roasted Potato Wedges

I love anything involving potatoes. I literally can eat them any way you can prepare them. This could possibly be my favorite.

4 med potatoes, cut into wedges (8 wedges from each potato; I leave skin on)

evoo for drizzling


salt and peper

6 grinds from the Steakhouse grinder from McCormick


Preheat oven to 425. Place potato wedges on baking dish and drizzle liberally with evoo. Sprinkle on all seasoning and toss. Bake 20 mins. Flip. Bake another 15-20 mins, depending on how brown you want them.