National Potato Day

Today marks National Potato Day! I love potatoes. I decided to celebrate the day by sharing my favorite potato recipe that I created in January when I entered a Food Network contest called The Ordinary Extraordinary Potato Recipe Contest. I did not win but was very proud of how my entry turned out. Here are my Loaded Potato Stacks!

My version of a loaded baked potato but more potato parfait style. That's a thing, right?


Loaded Potato Stacks Recipe

Ingredients:

2-3    large red potatoes

4       slices bacon – cooked and crumbled

¼ C  green onion – diced

2 T   olive oil

8 oz  cream cheese – softened

¼ C  sour cream

¼ C  shredded cheddar – chopped small

3 T   Dijon mustard

         salt and pepper

Directions:

1. Wash potatoes and remove any eyes and blemishes. Cut off the ends of each potato. Slice the rest of the potatoes into 1/2” thick slices, You will need 12 slices total.

2. In a bowl, toss the 12 potato slices with the olive oil, salt and pepper, coating well. Place the prepared potatoes on a cookie sheet and bake at 350° for 30 minutes, turning over once during cooking time.

3. In a standing mixer whip together the cream cheese, sour cream, Dijon mustard and chopped cheddar until smooth and creamy. Place cheese mixture into a piping bag.

4. To assemble the potato stacks, start with one potato slice topped with 2 T of the cream cheese mixture. Add another potato slice and top with 2 T of the cream cheese mixture. Add the last potato slice and top with 1 T cream cheese mixture. Garnish with the crumbled bacon and green onions. Repeat for all 4 servings. Serve immediately.

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You really should try these. Adds some unexpected flair to a common potato side dish. Thank for stopping by and see you tomorrow for National Chocolate Pecan Pie Day. Yup! You heard me. It's sure to be delicious!

National Ice Cream Pie Day

Are you kidding me?! National Ice Cream Pie Day? Never even heard of it. What a genius idea! A great excuse to break out my Hamilton Beach ice cream maker that I bought a few months back on clearance for only fifteen dollars. What? Score.

I decided to choose an ice cream flavor using mostly what I already had on hand for ingredients. I had a couple frozen bags of sliced Washington peaches left from my son's high school band fundraiser so peaches and cream ice cream it is!

I found a recipe on the Hamilton Beach website. You can find it by clicking HERE. The only change I made was to add 1/2 tsp cinnamon and 1/4 tsp nutmeg. Yum!

I prepared a basic graham cracker crust by crushing 1 sleeve of graham crackers in a zip lock bag, tossing them with 4 Tbsp melted butter and then pressing them evenly into the bottom of a pie dish. I set the prepared crust in the freezer while I waited for the ice cream maker to finish churning.

When the ice cream was ready I poured it into the crust and spread it out evenly and then returned it to the freezer to firm.

I also prepared an easy homemade caramel sauce to drizzle over the top. You can find the recipe HERE. The only change I made to this recipe was substituting almond extract for the vanilla extract. I really like how the flavor turned out. The hint of almond is a nice change.

And because I had some, I decided at the last minute to roast some cashews in the oven with a coating of cinnamon and sugar. I am so glad I did!

So, here is. My Peaches & Cream Ice Cream Pie with caramel sauce and candied cashews! What a treat!

If you decide to make the pie I would love to hear about it. Don't forget to follow me on Instagram @virginialouden. Tomorrow is National Potato Day and I can't wait to share a fun recipe I made up a while back that takes the loaded baked potato to a whole new level! Thanks for reading!