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Mom's Salsa for Baked Potatoes by Jeanine Mickelsen
1 green bell pepper
1 red bell pepper
1 onion
1 jalapeno
1 tomato
1-2 TBSP Canola Oil
Salt & Pepper to taste
Chop up vegetables by hand or with food processor until you have small peices.  Add a small amount of canola oil.  Serve on top of baked potatoes and with salt and pepper.  Will store in refridgerator for about a month. 
Baked Potatoes:
Wash potatoes and then using a fork or a knife poke potato in several places so they don't explode in the oven.  Bake at 400 degrees for about an hour or until tender when pierced with a fork.




Onion & Potato Toss by Jeanine Mickelsen
8 large potatoes red or russet
6 medium red onions
2 TBSP Canola Oil
Salt, Pepper & Thyme
Quarter potatoes and onions so that you have chunks.  Put in a large roaster pan and toss with canola oil, salt, pepper, and 1 tsp of Thyme.  Roast 15 375-400 degrees for 45 minutes or until golden.  Stir once or twice to insure uniform cooking. 
Creamy Potatoes by Jeanine & Stephanie Mickelsen
6-10 large russet potatoes
2 cups heavy cream or more as needed
onion shredded if desired
Take potatoes and wash really good.  In a food processor grate potatoes.  Wash the grated potatoes until the water runs clear, the purpose of this is to wash off all the starch from the potatoes.  Put grated potatoes and onions if you choose in a 9 x 13 pan or bigger if you prefer.  Sprinkle with salt and pepper and cover with cream.   Cover pan with aluminum foil. Bake for 3 hours on 300 degrees.  This will allow the flavors to mix and the potatoes should be soft and creamy.
Cheesy or Special Potatoes by Stephanie Mickelsen
6-8 large potatoes cooked and grated.  (You can also use frozen hash browns)
1 large onion grated
1 pint of sour cream
2 cans cream of chicken soup
1/2 cup of butter melted
2 cups grated cheddar cheese
Chives (optional)
Salt & Pepper
2 cups corn flakes crushed mixed with 4 TBSP of butter.
Mix the butter, sour cream, and cream of chicken soup in a pan and then pour over the potatoes & onion.  Mix well and then add the 2 curs cheddar cheese and stir.  Place in a 9x13 pan and then crush regular corn flakes mixed with butter and sprinkle over the potato mixture.  Sprinkle with chives if desired.  Bake 350 degrees for 1 hour or until hot and bubbly.
Potato Pancakes by Stephanie Mickelsen
6 large potatoes grated and rinsed
1 onion grated
2 eggs beaten
1/4 cup flour
salt & pepper
Wash & grate the potatoes then rinse well to remove the starches.  Grate onion and add to potatoes.  Mix all ingredients together and cook on a lightly buttered electric fry pan until brown on each side and potatoes are cooked through.  Serve with ketchup or syrup. 
*note:  sometimes I add more eggs and flour if my mixture doesn't stay together.
Potato Bread by Stephanie's grandma - Lola Storer
1 1/2 quarts of water
1 large potato washed and sliced.
Boil potato in water for about 20-30 minutes until potato is soft and almost mushy.  Remove potatoes and pour the water over the following ingredients:
1 cup shortening or butter
3/4 cup sugar
4 teaspoons of salt. 
Let water melt the shortening and dissolve the sugar.  In a small bowl mix 1 cup warm water, 1 TBSP sugar, and 2 TBSP yeast.  Let rise.
In a big mixing bowl begin adding water, shortening, sugar mixture to 4 cups of flour.  when mixture is cool enough not to ruin the yeast mixture add the yeast mixture to the bowl.  Continue adding flour until a soft dough forms.  This is approximately 10 cups of flour.  Let rise until doubled and then separte and make into 4 loaves of bread.  Let rise again until almost doubled in size and then bake at 350 degrees for 1 hour or until lightly brown on top.
Baby Potatoes in Cream Sauce by Stephanie Mickelsen
In the summer time when the potatoes are just getting big enough to eat my husband Mark will bring in buckets of potatoes which we boil until barely soft and then use for everything 3 meals a day for 2 months.  One of my family's favorite way to cook these is as follows.
Cube up the already pre-cooked baby potatoes.  Fry them until lightly brown in a small amount of butter.  Then add cream or half & half until you have the desired amount of creaminess.  Add salt, pepper, and any fresh herbs from your garden.  We like oregano, basil, chives, etc.  Serve with any of your favorite meat dishes.
Oven Roasted Potatoes by Stephanie Mickelsen
Depending on your size of group but my rule is to use 1 to 1 1/2 potatoes per person eating. 
Clean potatoes leaving skins on and then you can either cube, slice, or dice the potatoes.  After cutting the potatoes throw them in a ziploc bag with a couple of tablespoons of Canola oil and sprinkle with your favorite spices like garlic, roasted red peppers, salt & pepper and any of your favorite spice combinations. 
Bake in your 350 degree oven until lightly brown.  Takes anywhere between 30 minutes - 60 minutes. 
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