Pimento Potato Dippers

What You Need:

 

4 baking potatoes

¼ C margarine, melted

¼ C canola oil

2 garlic cloves, minced

Salt and pepper to taste

1 C half and half

1 ½ TBSP cornstarch

2 TBSP pimentos, chopped

 

How to Make It:

 

Clean the potatoes well.

Cut each potato into thick slices.

Spray a large baking dish with a non stick cooking spray.

Layer the potatoes into the dish overlapping each other.

Stir together the melted margarine and oil in a small bowl.

Add the garlic and mix well.

Brush over the top of the potatoes.

Add salt and pepper to taste.

Preheat oven to 400 degrees.

Bake the potatoes slices 25 minutes or until fork tender.

In a saucepan over medium heat combine the half and half and cornstarch.

Whisk to remove any lumps and bring to a boil.

Place the heat on low and cook 2 minutes, stirring constantly, until mixture thickens.

Remove from the stove.

Stir in the pimento.

Serve warm over the potatoes.

 

Try adding a little shredded Cheddar or Mexican blend cheese to the sauce for a little different taste. 

Baked Potato Rounders

What You Need:

 

2 large eggs

2 TBSP water

¼ tsp. salt

1 C seasoned bread crumbs

2 (16 oz) cans whole white potatoes

 

How to Make It:

 

Place the eggs in a mixing bowl.

Beat slightly.

Add the water and salt and mix well

Place the bread crumbs in a separate bowl.

Preheat oven to 350 degrees.

Spray a large shallow baking dish with a non stick cooking spray.

Place the potatoes in the egg mixture.

Allow to drain off slightly and then place them in the bread crumbs.

Cover the potato completely with the bread crumbs and place them in the prepared baking dish.

Bake 25 minutes, being sure to turn often, until the potatoes are light brown and tender.

 

Serve these with a little sour cream, salsa or catsup on the side for a great afternoon snack.