Loaded Potatoes

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Loaded Pototoes

These are the best appetizer.  They are easy and delicious.  Everyone loves them.  

If you’re looking for a great game-day snack, this is it.



2 Medium Potatoes

Cooking Spray

1/2 lb Cheddar Cheese

4 Green Onions

1 lb Bacon

Sour Cream

Salt & Pepper



Cut the potatoes in rounds approximately 1/4 inch thick and lay single file on a baking sheet sprayed with cooking spray.  Sprinkle with salt and pepper

Pototoes Sliced

Cook the potatoes in a 350º oven for 30 minutes or until they are soft.  

Fry the bacon and remove to a paper towel lined plate.  Let cool, then crumble.  Set aside

Chop the green onions in small pieces.  Set aside.

Remove the potatoes from the oven and add the cheese.  Put the potatoes back into the oven just until the cheese melts, then remove. Sprinkle the bacon and green onions evenly over the potatoes.  Top with a small dolop of sour cream on each one.

White Bean Spread with Garlic and Rosemary


This spread is so easy when you are entertaining.  A pretty bowl with bread slices and your done.  Your guests will love this one.
2 TBSP Olive Oil, plus extra for drizzling
2 Garlic Cloves, peeled
2 tsp Fresh Rosemary, minced
1 (16 oz) can White Beans, undrained



Place the olive oil, garlic and rosemary in a skillet.  Heat pan until ingredients start to sizzle.  Add the beans and their liquid.  As the beans cook, mash them with a wooden spoon or potato masher.  Cook until the mixture is a loose spread consistency.  It will thicken as it cools. 

Fried Chicken Cutlets

Chicken Cutlets

Fried chicken cutlets have been a staple in my home for years.  My children loved them growing up and now my grandchildren request them for special occasions.  You can never have to many fried chicken cutlets in the house.  
4 Boneless Chicken Breasts
2 Large Eggs
¼ Cup water
2 Cups Flavored Bread Crumbs
½ Cup Grating Cheese
1 Quart Buttermilk
Oil for Frying
Salt & Pepper

Thin the chicken breast by slicing them in half.  Put the thinned chicken breast in a bowl and cover them with Buttermilk.  Let stand for ½ hour or more.  This will tenderize the chicken.Meanwhile, in a shallow bowl combine the eggs, water, salt and pepper.  Whisk together until the mixture is completely combined.Pour the breadcrumbs in a separate shallow bowl and add salt, pepper and grating cheese.

Heat the oil in a heavy bottom skillet.  Rinse the chicken cutlets to remove most of the buttermilk. Dredge the  cutlets in the egg mixture first, then in the breadcrumb mixture completely coating the them.

Cook the cutlets for 10 minutes on each side.  They may require additional or less cooking time depending on the thickness of the cutlets.  Don’t crowd the skillet.  If the cutlets are large, cook 2 at a time.  Chicken breast should be cooked to an internal temperature of 165°.