Instructions:

1. First, peel the potatoes. Then, grate the potatoes and onions together in a bowl. In this bowl, add the beaten egg along with the flour. Season this mixture with salt and pepper.
2. Now, melt the butter in a pan. While the butter is melting, add oil to it. Heat the contents of the saucepan till both the ingredients are sizzling.
3. Take spoonfuls of the potato batter and form small circles on the pan. They should be about four inches in diameter. Cook them on both the sides till they turn golden brown in color.
4. Once all the batter has been converted into cakes, collect them all on a plate and place them inside the microwave at a low temperature. This way they will stay warm till you are ready to serve.
5. You can serve the potato cakes with mayonnaise or sour cream if you want.

Instructions:

1. Preheat the oven at a temperature of about 350 degrees F. Bake the potatoes for about an hour.
2. Then, take a skillet and cook the bacon in it, over medium heat. Cook the bacon till it is brown in color. Drain the cooked bacon once it is done, crumble it, and set it aside.
3. After the potatoes have been baked, allow them to cool down. Then, slice them lengthwise and scoop their interiors. Store the flesh in a bowl, also keep the skin aside.
4. Add sour cream to the potato flesh, followed by milk, butter, salt, pepper, cheese, and green onions. You can use a hand blender to mix all these ingredients well. Also, this will make the mixture creamy.
5. Now, spoon the mixture into the potato skin. Bake these potatoes for the second time for about 15 minutes.
6. You can now serve your twice baked potatoes.

Instructions:

1. Preheat the oven at a temperature of about 350 degrees F. Now, take a large casserole dish and butter the insides with about 1½ tablespoons of butter.
2. Use about 1/3 of the sliced potatoes to layer the bottom of the casserole. Sprinkle salt and pepper on the potato slices. Now, place a layer of sliced onions on the top. Use about ½ of the sliced onions for this purpose. Place a layer of Swiss cheese on top, followed by a layer of about ½ of the cooked bacon, ½ of the chopped parsley and chives. Sprinkle Parmesan cheese over the top-most layer.
3. Repeat this process of layering one more time. If there are any potato slices left, place them on the top-most layer. Add half & half to the casserole, and then place small cubes of butter on the top layer in the casserole dish.
4. Cover the casserole dish with aluminum foil and bake it for about an hour. After one hour, remove the casserole dish from inside the oven. Remove the foil sheet and sprinkle the remaining Swiss and Parmesan cheese on the top layer of the casserole dish. Place the dish back inside the oven, and bake again for about 40 minutes this time.
5. You can now serve the scalloped potatoes.

Instructions:

1. Take a saucepan; add potatoes to it along with the garlic cloves. Add water to the saucepan. Set the flame on high heat and bring the water to a boil. Once the water has boiled, reduce the heat so that the contents of the saucepan simmer.
2. Cook the potatoes till the time they become tender. Now, drain all the water away from the potatoes and set them aside. Make sure you store the potatoes where they stay warm.
3. Once the potatoes have been removed from the saucepan, add milk to it along with butter, salt, and pepper. Set the flame on low heat. Cook the contents of the saucepan till the time the butter melts and the milk also becomes warm.
4. Now, run the potatoes and garlic through a food processor and then add them to the saucepan. Meanwhile, keep stirring the potatoes slowly . Your garlic mashed potatoes are ready to be served.

Instructions:

1. In a large pot, boil the sweet potatoes with their skins. Once the sweet potatoes become tender, remove them from the heat. Pour cold water over the sweet potatoes, and then remove their skins.
2. Now, break the boiled sweet potatoes apart. Add butter. Then, mix the two ingredients with the help of a mixture. To this mixture, add sugar, milk, eggs, nutmeg, cinnamon, as well as the vanilla extract.
3. Beat this mixture till it is smooth. Fill the unbaked pie crust with this mixture. Bake the pie crust at a temperature of about 350 degrees F. You can check if the pie is baked or not by running a knife in the center of the pie. If the knife comes out clean, it means the pie is baked.
4. The pie, after baking, will puff up like a soufflé. Allow it to cool down. Once it cools down, it will sink back. You can serve the sweet potato pie now.

Instructions:

1. Take a saucepan and cook the bacon. When it becomes crisp, remove it from the heat and set it aside. Take about three drippings of bacon sauce in another saucepan and add potatoes, onions, carrot, and celery to it.
2. Add water to the saucepan with vegetables and cook it over low heat. The water should just about cover the vegetables. Cook the vegetables till they become tender.
3. Add milk, salt, and pepper to the saucepan and bring its contents to a boil.
4. In a mixing bowl, mix the sour cream, flour, and paprika together. Now add one cup of hot soup mix into the sour cream mixture. Stir slowly.
5. Now take the sour cream mixture and add it to the saucepan with cooked vegetables. Cook this mixture till the small bubbles begin to appear on the surface. Sprinkle chopped bacon over the soup. You can now serve your creamy potato bacon soup.

Instructions:

1. The first step to undertake when cooking cheesy potatoes is to preheat the grill. Set the heat at medium.
2. Now, take an aluminum foil that is large enough to hold all the sliced potatoes. On one of its side, spray cooking spray. Place the sliced potatoes, onion, and green bell pepper in the middle of the aluminum foil. Sprinkle salt and pepper on it. Once this is done, place small cubes of butter over the layer of vegetables.
3. Seal the edges of the foil carefully, so that the vegetables do not spill out. Place the sealed aluminum foil inside the grill, and grill for about 20 minutes. After 20 minutes, turn the sealed pack over to the other side and cook for 10 more minutes.
4. Once cooked, remove the aluminum foil from the grill. You can check if the vegetables have been cooked by piercing a knife or fork through them. If it pierces easily, it means the vegetables are tender, and therefore, cooked.
5. Open the sealed aluminum pack and sprinkle cheddar cheese all over. Allow the cheese to melt, after which you can transfer the dish on to a serving plate.
6. The cheesy potatoes are ready to be served.

Instructions:

1. First of all, preheat the oven at a temperature of about 300 degrees F. While the oven is getting preheated, take the potato and scrub it well. With the help of a fork or a knife, pierce the potato skin all over.
2. Apply olive oil and salt all over the potato. Now, place the potato inside the oven and bake it for about 90 minutes. By this time, the potato should acquire a golden-brown color.
3. Once the potato has been baked, slice it from the center and sprinkle salt and pepper over it. Now garnish the potato with shredded cheddar cheese. You can now serve the baked potato.

Instructions:

1. Take the baked potatoes while they are still warm and cut them into wedges. On a baking sheet, apply some olive oil and heat it for a few minutes inside the oven. Set the temperature of the oven at about 220 degrees C (430 degrees F).
2. Once you have heated the baking sheet, remove it from inside the oven. Spread the potato wedges on it. Sprinkle the wedges with garlic, black pepper, and sea salt. Apply some more olive oil on the potato wedges before replacing them back into the oven for baking.
3. Bake the potato wedges till they turn brown in color and crisp to touch. While they are baking, keep turning them on all sides to ensure even cooking.
4. Your potato wedges are ready to be served.

Instructions:

1. The first thing to do when making potato salad is to boil the potatoes. Potatoes should be boiled with their skins intact. Boil them till they become tender.
2. Once they have been boiled, peel and dice them while they are warm. Now add mayonnaise and the four diced eggs to the bowl with the diced potatoes. Mix well. The mixture should become moist. Season with salt and pepper.
3. To this mixture add the sweet pickles, celery, celery seeds, Dijon mustard, parsley, yellow onions, cucumber, and green bell pepper. Mix well so that all the ingredients get blended thoroughly.
4. Transfer the salad to a large salad bowl. Garnish it with the sliced egg, parsley, and paprika. Your potato salad is ready to be served.