SANDRA'S MINI STUFFED ARTICHOKE AND PARM YUKON GOLD POTATOES

 

These are fantastic served hot,
warm or at room temperature...

Yield: 10 mini potato halves

Prep: 10 Mins.

Microwave 5 Mins.

Bake: 25 Mins.

 

INGREDIENTS:

 

5 (2-1/2" in size) Whole Yukon Gold Potatoes, scrubbed, dried, and pierced a couple of times

 

Filling

2 artichoke bottoms, finely chopped

--(these are found in the area near the artichoke hearts in the store)

1 green onion, finely chopped

1/4 cup sour cream

2 tablespoons mayonnaise

1/4 tsp. freshly ground black pepper

1 teaspoon seasoning salt

1/2 teaspoon garlic granules

1 TB grated parmesan

 

Topping prior to baking

--Shredded mozzarella, grated parmesan, and paprika for sprinkling on top prior to baking

 

METHOD:

 

Place whole, pierced 2-1/2" potatoes into a medium glass heatproof bowl, cover with a heatproof plate, and microwave on high for 5 minutes.

 

Meanwhile, preheat oven to 350F. Set aside a 2-qt. baking dish.

 

Using tongs and an oven mitt (as the potatoes will be hot), cut each of the potatoes lengthwise in half (10 halves). Place potato half in your hand (which you've covered with a mitt), and use a melon baller to remove inside flesh until a 1/8" wall remains (while placing potato innards into a separate medium bowl); repeat with remaining 9 halves.

 

Place the potato skins flesh-side down in the baking dish and spray skin with canola. Turn potato halves over and spray the flesh inside. 

 

Filling: Smash the potato flesh placed into the bowl, add the filling ingredients in order listed; mix to combine. Use a small spoon to fill the potato skins with the filling; top with shredded mozzarella, grated parmesan and paprika.

 

Bake, uncovered, in the preheated oven for 25 minutes (turning half way through baking).  Let rest 5 minutes prior to serving. ~ Enjoy!

 

SANDRA’S INCREDIBLE CHEDDAR BURGERS with YUKON HOME FRIES

These delicious burgers take all of 
20 minutes to prepare,
 and they are 'oh so satisfying'!

Servings: (4)
Prep/Cook 20 Mins.

Posted by Sandra

INGREDIENTS

***Home Fries
8 medium yukon potatoes (of similar size), scrubbed, and cut into quarters
remaining ½ pkg. of dry lipton onion soup mix
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground pepper
3 to 4 tablespoons olive oil

***Burgers
1 lb. lean moose burger (or venison, or beef, or buffalo)
½ pkg. of dry lipton onion soup mix (reserve remaining half)
3 tablespoons ketchup
¼ teaspoon garlic powder
1/8 teaspoon freshly ground pepper
4 slices medium cheddar cheese, sliced 1/8” thick

***Toppings:
4 - hamburger buns, toasted
2 roma tomatoes, slice
4 lettuce leaves
Mayonnaise
Mustard
Ketchup

METHOD

Preheat the oven to 425 degrees.

Place the yukon potato quarters in a microwavable safe baking dish, completely cover with a couple of damp paper towels, and microwave on high for 5 minutes. Once done, use kitchen mitts to remove as dish as it will be hot. Add the ½ pkg. of dry lipton onion soup mix, garlic powder, and ground pepper, and then enough olive to sufficiently coat, about 3 tablespoons. Fold completely so all ingredients are combined. Bake in regular preheated oven for 10 minutes, turning ½ way through cooking so potatoes do not become too dry.

Meanwhile, heat a large non-stick skillet to medium-high heat. Form four patties out of burger mixture, use your thumb and make a small indent in center of each, and place in skillet; cooking on each side for 5 to 6 minutes, for a total of 10 to 12 minutes. During the last two minutes, top with cheese, and then lightly tent skillet with tin foil. Place the bun halves in toaster.

Remove the home fries from the oven, and serve equally on four plates. Place the burgers atop the bottom burger halves, add toppings, and top halves to each. – Enjoy!