The 10 pound bag was only 20 CENTS more than the 5 pound bag. I was confused. I was bewildered. I looked around, but other than a few people wondering why a crazy red-head was staring so intently at the potatoes, no one seemed to find anything out of place.
Somehow, I came home with 10 POUNDS of potatoes. For two people.
The Professor and I have nothing against potatoes. They’re yummy – especially loaded with butter and cheese. But I couldn’t see up eating 10 pounds of baked potatoes.
The easy answer is potato soup. Which will assuredly be made at some point. 5 or 6 of the things went to the best friend – for some reason, I feel the need to shove food at her at frequent intervals. That still left me with a helluva large number of starches on my kitchen counter.
So, once again, I made the rounds of pantry and refrigerator to find things to throw in a dish that could be lunches for a few days.
- 4 large potatoes, cut into 1” cubes
- 1 small onion, cut in thin slices
- 1 green bell pepper, diced
- 1 can diced tomatoes, undrained
- 2 tsp dried basil
- 2 tsp dried oregano
- 1 tsp garlic powder
- ¼ cup grated Parmesan
- ½ cup shredded mozzarella
- 1 sleeve Ritz crackers, crushed
- Spray-on butter
Preheat oven to 350F.
Boil potatoes in salted water until mostly soft. Drain.
Mix potatoes, onion, bell pepper, tomatoes, basil, oregano, garlic and Parmesan. Pour into 2 ½ quart baking dish.
Bake, covered, for 30 minutes.
At this point, I decided it needed something. In my world “something” is usually a direct translation for cheese – so I stirred in the mozzarella.
Bake, covered, for another ten minutes.
Top with Ritz crackers and then spray on as much butter as you want.
Bake, uncovered for 10 more minutes.
More Cheese! I think I would put some more cheese on top if I make this again. Calcium, right?
More herbs wouldn’t hurt, but really it was very good like this.