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1 cup shredded cheddar (optional) Saute the onion until translucent. Mix potatoes and onion together and place on a cookie sheet. Sprinkle with salt, garlic and onion powder. Toss to mix. PREHEAT oven to 350 degrees. Grease 9×13 inch pan. In a saucepan on low heat, slowly melt the Velveeta.

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Butter. 1 cup sour cream. Instructions. Preheat oven to 450 degrees F. Bake potatoes for 1 hour - until knife inserted in center releases easily. While the potatoes are baking you will get all the toppings ready. In a small bowl combine the sour cream with 1/8 cup sliced green onions. Refrigerate until ready to use.

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Steps. Add meat into Instant Pot. Sprinkle it with the pepper, salt, paprika and liquid smoke. Pour in the broth. Place a tall trivet * into the pot and lay the potatoes on top of the trivet. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 20 minutes.

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Directions. Place red potatoes, yellow potatoes, jalapeno pepper, carrots and garlic cloves in a large pot. Cover with water, and bring to a boil over high heat. Cook 15 to 20 minutes, or until potatoes are tender. Drain water from pot.

Cowboy Mashed Potatoes Recipe

Instructions. Peel the potatoes and cut into 1 cm cubes. Pre-cook in boiling salted water for approx. 5 minutes, drain and set aside. Clean the peppers and cut into pieces, peel the garlic and cut into very small cubes. Rinse the kidney beans in a colander with cold water and drain. Peel and cut the salami, dice the bacon and chop the parsley.

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Preheat oven to 350ºF. Place all ingredients into a large mixing bowl and combine well. Place into a greased baking dish or crock pot. Cover with foil and bake covered for 1 hour, then uncover and bake at least 1 hour longer. These can be assembled the day before and then baked.

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Remove the meatloaf from the oven and turn on the broiler. Spread the mashed potatoes evenly over the top and sprinkle with shredded cheese. Place the baking dish 4 inches from the heat. Broil for 3 to 5 minutes or until the cheese melts. Let the cowboy meatloaf rest for 10 to 15 minutes before slicing. Serve and enjoy!

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directions. Peel potatoes, if desired (I like to leave the peel on) and cut into 1/2" dice. Heat olive oil in large skillet (you can reduce the amount of oil if using a non-stick skillet). Add the potatoes, spreading into a single layer. Don't stir yet! Let them get golden brown on one side. Stir the potatoes, and let them brown on another side.

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Instructions. Preheat oven to 350ºF. Layer potatoes with overlapping edges on bottom of a 9" X 13" pan. Scatter a handful of cubes of cheese, green onions and cilantro over first layer of potatoes. Add another layer of potatoes and repeat layering process 3 more times, or to top edge of pan ending with cubes of cheese.

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Preheat your oven to 400*F. Quarter all of the potatoes and place in a medium bowl. Stir together all of the spices in a small bowl and set aside. Toss the potatoes in the oil to coat evenly. Then toss them in the spice mix to coat evenly. Spread the potatoes out in a single layer across 1-2 rimmed baking sheets.

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Wrap in aluminum foil and slice a small slit in top. Place on baking sheet. Bake for 1-1 ½ hours until fork tender. In a large skillet heat pork with barbecue sauce, heating through until warm.

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1 can of diced tomatoes with liquid. 1 cup canned corn, drained. 1 can dark red kidney beans, drained. 1 cup of shredded cheddar cheese. Place all of the ingredients except the cheese in a 4- 6 quart crockpot and stir well. Cover and cook on high for 4 hours or on low for 7-8 hours. Uncover crock-pot and sprinkle shredded cheese over top and.

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Bring 8 cups of water to boil in a large pot. Add 1/2 teaspoon of the salt to boiling water. Wash potatoes and place into boiling water for 12-15 minutes, or until fork-tender. The potatoes mustn't be mushy. They need to withstand both the skewer and the heat of the grill without falling apart.

Cowboy Potatoes Recipe

Instructions. Preheat the oven to 375 degrees F. Wash all produce. Dice bell peppers, onion, and potatoes into small even pieces. The potatoes should be a bit larger in size. Season potatoes generously. In a cast iron skillet on medium heat, fry the diced and seasoned potatoes in olive oil until brown on all sides.

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At the 6-minute mark, flip the potatoes using a metal spatula. This ensures the bottoms are well-fried. After 10 minutes, remove the skillet's lid. Continue cooking the seasoned potatoes uncovered until they become fork-tender and the skins are crispy and golden brown. This typically takes around 20 minutes in total.

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Grease a 9x13-inch baking pan with cooking spray. Mix hash browns, sour cream, 1 cup Cheddar, bacon, and ranch mix together in a large bowl until well combined. Spread into the prepared pan and cover with aluminum foil. Bake in the preheated oven for 45 minutes. Remove the foil and sprinkle remaining Cheddar evenly across potatoes.