These sauteed rainbow carrots are glazed with a rich French onion butter.

Serve this bright and colorful side dish at your holiday meals this year.

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French Onion Glazed Rainbow Carrots

Makes 4 servings

Ingredients

• 6 large approx 1 lb rainbow carrots, ends removed, peeled and sliced into coins
• 4 tbsp French Onion butter I used Chef Shamy
• 1 cup water

Instructions

• Add the carrots and water to a large skillet.
• Bring a to a simmer and cook over medium heat for 8-10 minutes until tender and water has evaporated.
• Stir in the butter.
• Cook and continue to stir for a few more minutes until coated.
• Serve warm .

Rainbow carrots are such a pretty veggie and they taste delicious too! 

I have been a fan of this butter from Chef Shamy for years since I tried the product at Everything Food Conference. 

Now I buy a few different flavors every time I go to Sam’s Club.  

This French Onion butter is one of my favorites and tastes great on veggies.

Peel, remove the ends, and slice carrots into coins.

Add the carrots and water to a large skillet.

Bring a to a simmer and cook over medium heat for 8-10 minutes until tender.

All of the water should be evaporated. 

Now add a few scoops of butter. I start with 2 or 3 tbsp ad add more if needed. 

Stir in the butter. Cook and continue to stir for a few more minutes until coated.

Serve warm with just about any meal and enjoy!

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Looking for the perfect casserole recipe for your Thanksgiving meal?

Complete your holiday menu and choose from over 80 delicious breakfast and side dish casseroles in this ultimate recipe roundup.

Scroll down to check them out!

Breakfast Casseroles:

1.  Sausage Hashbrown Breakfast Casserole – Salty Side Dish

2. Brioche French Toast Casserole – Greedy Gourmet

3. Thanksgiving Leftovers Breakfast Casserole – Tastes of Lizzy T

4. Overnight Bread Pudding Breakfast Casserole – For the Love of Food

5. Veggie-Loaded Breakfast Casserole – Little Spice Jar

6. Smoked Salmon Breakfast Casserole – Little Spice Jar

7. Overnight Eggs Benedict Casserole with Creamy Hollandaise – For the Love of Food

8. Pillsbury Cinnamon Roll Breakfast Casserole – The Typical Mom

9. Savory Bacon and Bread Pudding Casserole – For the Love of Food

10. Tater Tot Breakfast Casserole – Salty Side Dish

11. Cheesy Ham Breakfast Casserole – Dancing Through the Rain

12. Healthy and Hearty Breakfast Casserole – For the Love of Food

13. Overnight Pumpkin Spice Baked French Toast Casserole – Life Love and Sugar

14. Vegan Cheesy Hash Brown Potato Casserole – Planted 365

15. Leftover Stuffing Breakfast Casserole – Thyme and Joy

16. Croissant Breakfast Casserole – Carlsbad Cravings

17. Biscuit and Sausage Gravy Casserole – For the Love of Food

18. Blueberry Cinnamon Roll Casserole – Crazy for Crust

19. Mama’s Baked French Toast Casserole – For the Love of Food

20. Sausage, Egg & Cream Cheese Breakfast Casserole – The Pinning Mama

Side Dish Casseroles:

1. Sweet Potato Casserole with Pecan Streusel– Gypsy Plate

2. Tater Tot Turkey Casserole – The Feathered Nest

3. Ritz Cracker Broccoli Cheese Casserole – Neighborfood

4. Roasted Vegetable Casserole – Two Pink Peonies

5. Sour Cream Green Bean Casserole – Two Pink Peonies

6. Summer Squash Souffle Casserole – For the Love of Food

7. Cheesy Broccoli Casserole – Serena Bakes Simply from Scratch

8. Green Bean Casserole with Cream Cheese – Modern Bites

9.  Roasted Brussels Sprouts with Maple Glazed Pecans and Bacon – For the Love of Food

10. Sweet Potato Casserole with Streusel Topping – Whole Lotta Yum

11. Sweet Corn Spoonbread Casserole – For the Love of Food

12. Zucchini Casserole with Stuffing – Whole Lotta Yum

13. Crockpot Creamy Green Bean Casserole – For the Love of Food

14. Broccoli Turkey Casserole – Easyhealth Living

15. Leftover Turkey Casserole – A Farmgirl’s Dabbles

16. Slow Cooker Thanksgiving Casserole – The Magical Slow Cooker

17. Paula Deen’s Green Bean Casserole – For the Love of Food

18. Jiffy Corn Casserole – Whole Lotta Yum

19. Baked Pineapple Cheese Casserole – Grits and Pinecones

20. Sausage and Rice Casserole – Julia’s Simply Southern

21. Loaded Cheesy Potato Casserole – Belle of the Kitchen

22. Baked Bean Casserole with Apples and Bacon – For the Love of Food

23. Easy Fall Sweet Potato Casserole With Canned Yams – Two Kids and a Coupon

24. Easy Asparagus Casserole – Julia’s Simply Southern

25. Ultimate Sweet Potato Casserole – For the Love of Food

26. Pastitsio (Greek Pasta Casserole) – Kopiaste

27. Savory Sweet Potato Casserole – Chisel and Fork

28. Ruth’s Chris Copycat Sweet Potato Casserole – Noshing with the Nolands

29. Duck Dynasty Mashed Potato Casserole – For the Love of Food

30. Southern Squash Casserole – Gypsy Plate

31. Bacon Lover’s Loaded Cauliflower Casserole – For the Love of Food

32. Scalloped Corn Casserole – The Suburban Soapbox

33. Spicy Corn Casserole – Grits and Pinecones

34. Spaghetti Squash and Spinach Casserole – For the Love of Food

35. Loaded Green Bean Casserole – The Cagle Diaries

36. Turkey and Stuffing Casserole – Tastes of Lizzy T

37. Warm You Up Cheesy Broccoli Casserole – For the Love of Food

38. Easy Vegan Sweet Potato Casserole with Pecans – Grateful Grazer

39. Gorgonzola and Cranberry Sweet Potato Rounds – For the Love of Food

40. Garlic Mashed Potato Casserole – All Recipes

41. Easy Cheesy Funeral Potatoes – For the Love of Food

42. Apple Butternut Squash Casserole – Sweet and Savory Meals

43. All-in-One Thanksgiving Casserole – Gimme Some Oven

44. Crock-Pot Loaded Mashed Potatoes – For the Love of Food

45. Scalloped Corn Casserole – Southern Living

46. Sweet Corn and Chorizo Sausage Pudding – For the Love of Food

47. Crockpot Cracker Barrel Cheesy Hash Brown Casserole – The Cagle Diaries

48. Easy Sweet Potato Casserole – That Skinny Chick Can Bake

49. The Most Delicious Plantain Casserole – Living Sweet Moments

50. Southern Broccoli Cornbread – For the Love of Food

51. Turnip and Apple Casserole – Food Meanderings

52. Creamed Corn Casserole – Averie Cooks

53. Thanksgiving Dinner Casserole – Mess for Less

54. Paula Deen’s Twice Baked Shrimp Stuffed Potatoes – For the Love of Food

55. Paula Deen’s Corn Casserole – The Cozy Cook

56. Jack Daniels Whiskey Corn Pudding – For the Love of Food

57. Baked Spinach Casserole – Food Lovin’ Family

58. Cracker Barrel Sweet Potato Casserole – The Cagle Diaries

59. Crunchy Bacon Macaroni and Cheese – For the Love of Food

60. French Onion Broccoli Cheese Casserole – Plain Chicken

61. Shoepeg Corn Casserole – Southern Living

62. Irish Potato Colcannon – For the Love of Food

63. Cream Cheese & Bacon Green Bean Casserole – This is Not Diet Food

The post 80+ Deliciously Perfect Thanksgiving Casseroles appeared first on For the Love of Food.

This traditional Irish side dish is a combination of three of my favorites: creamy mashed potatoes, buttery cabbage, and crunchy bacon.

Make this hearty comfort food recipe this St Patrick’s Day!

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Irish Potato Colcannon

Ingredients

• 5-6 Russset potatoes 2 1/2 lbs, peeled and cubed
• 1/2 head cabbage cored and chopped
• 4 slices thick cut bacon
• 3 tbsp salted butter divided
• 1/2 cup half and half
• 1/2 small yellow onion diced
• 1/2 tsp garlic powder
• pepper and additional salt to taste

Instructions

• Fill a medium pot halfway with water, add potatoes, sprinkle some salt in the water, and bring to a boil.
• Boil until the potatoes are fork tender, about 15 minutes.
• Drain and set aside.
• Meanwhile, cook the bacon in a large skillet until crisp.
• Remove to a paper towel lined plate to drain then chop. Reserve the bacon grease in the pan.
• Add the diced onion to the pan and cook with the bacon grease over medium heat for about 5 minutes until softened.
• Add the chopped cabbage and 1 tbsp salted butter to the pan with the onions. Season with garlic powder and pepper.
• Stir occasionally until cooked down, about 10 minutes. Remove from heat.
• Add half and half and 1 tbsp salted butter to the bowl of hot potatoes.
• Using a potato masher or hand mixer mash the potatoes, mixing until creamy. Season to taste with pepper and extra salt, if needed.
• Now add the cabbage mixture and bacon to the warm mashed potatoes. Mix well and scoop into a serving bowl.
• Add remaining tbsp of butter on top of the warm potatoes and serve.

I peeled and chopped about 6 small and medium Russet potatoes for this recipe. Yukon Gold potatoes are also delicious in this recipe.

Fill a medium pot halfway with water, add potatoes, sprinkle some salt in the water, and bring to a boil.
Boil until the potatoes are fork tender, about 15 minutes. Drain and set aside.

Cook the bacon in a large skillet until crisp.  
Remove to a paper towel lined plate to drain then chop. Reserve the bacon grease in the pan.

Add the diced onion to the pan and cook with the bacon grease over medium heat for about 5 minutes until softened.

Add the chopped cabbage and 1 tbsp salted butter to the pan with the onions. Season with garlic powder and pepper.

Stir occasionally until cooked down, about 10 minutes. Remove from heat.

Add half and half and 1 tbsp salted butter to the bowl of hot potatoes.

Using a potato masher or hand mixer mash the potatoes, mixing until creamy. Season to taste with pepper and extra salt, if needed.

Now add the cabbage mixture and bacon to the warm mashed potatoes.

Mix well and scoop into a serving bowl. 

Add remaining tbsp of butter on top of the warm potatoes and serve.

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Happy National Potato Day!

Why not celebrate this food holiday with the perfect baked potato?!

I made steakhouse style, salt crusted baked potatoes for dinner last night. They were perfectly crispy on the outside and fluffy and buttery on this inside.

Hands down- the perfect baked potato!

If you loved potatoes check out The Ultimate Loaded Baked Potato Board on the blog!

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Steakhouse Style Salt Crusted Baked Potato

Ingredients

• 4 large Russet baked potatoes
• olive oil
• sea salt
• butter and sour cream for topping

Instructions

• Preheat your oven to 400 degrees.
• Line your cooking sheet with aluminum foil.
• Scrub and rinse your large potatoes.
• Poke holes in each potato a few times with a fork.
• Brush all over with olive oil.
• Season the outside of each potato generously with sea salt.
• Place on the lined sheet and bake for one hour.
• They are done when you can easily poke a fork in them.
• Slice open in half, fluff with a fork, add salted butter and sour cream and serve.

Scrub and rinse your large potatoes.
Poke holes in each potato a few times with a fork.

Brush all over with olive oil. 

Place potatoes on an aluminum foil lined baking sheet.

Season the outside of each potato generously with sea salt. 

Bake for one hour at 400 degrees. 

They are done when you can easily poke a fork in them.

Slice open in half, fluff with a fork, add salted butter and sour cream.

Serve hot and enjoy!

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This recipe from TikTok has gone viral for good reason!

It’s a simple and easy way to make a family friendly side dish that goes with just about any meal. I have made it many times for my family on busy weeknights.

Check out the recipe below and give it a try in your Air Fryer at home!

Also check out this recipe and many more in my Air Fryer Recipe Roundup!

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Air Fryer Green Beans

Ingredients

• 1 lb green beans washed and ends trimmed
• cooking oil I recommend spray avocado or coconut oil, for coating
• salt and pepper to taste
• garlic powder
• onion powder to taste
• 1/4 cup approx Parmesan cheese, grated

Instructions

• Add green beans to your air fryer basket then coat and toss in cooking oil (I used avocado oil).
• Season to taste with salt, pepper, garlic powder, and onion powder.
• Close and cook at 400 degrees for 6 minutes.
• Open, shake the basket, and spray again with cooking oil.
• Now add grated Parmesan cheese all over.
• Close and cook at 400 degrees for another 5 minutes.
• Remove to a plate and serve warm.

I start with washed and trimmed fresh green beans. 

Add green beans to your air fryer basket then coat and toss in cooking oil (I used avocado oil).

Season to taste with salt, pepper, garlic powder, and onion powder. 
Close and cook at 400 degrees for 6 minutes. 

Open, shake the basket, and spray again with cooking oil. 
Now add grated Parmesan cheese all over.

Close and cook at 400 degrees for another 5 minutes. 

Remove to a plate and serve warm. 

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This crockpot side dish requires a few pantry ingredients along with frozen veggies and cheese.

A classic fix it and forget it recipe that is perfect for busy holidays.

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Crockpot Creamy Green Bean Casserole

Makes 6 servings

Ingredients

• 2 10 oz cans cream of mushroom soup
• 2 10-14 oz bags frozen cut green beans thawed
• 1 cup fried onions
• 1 cup shredded cheddar cheese
• garlic salt and pepper to taste

Instructions

• Add thawed green beans to a large non stick slow cooker (or coat with non stick spray).
• Top with soup, 1/2 cup cheese, and garlic salt and pepper to taste (I add 1/2 tsp each)
• Stir together well then cover and cook on low for 4-5 hours.
• Remove the lid and add remaining cheese and fried onions on top.
• Cover and cook for another 15 minutes on low.
• Scoop onto plates and serve warm.

Notes

You can use 3 cans of drained green beans instead of frozen. I cut down some of the salt when I season and cook for 3 hours on low. 

All the ingredients ready to go!

Add thawed green beans to a large non stick slow cooker

Top with mushroom soup and garlic salt and pepper to taste (I add 1/2 tsp each).

Now add 1/2 cup shredded cheese. 

Stir together well then cover and cook on low for 4-5 hours.

After a little over 4 hours my casserole looks perfect! 

Can’t forget the fried onions!

Remove the lid and add remaining cheese and fried onions on top.

Cover and cook for another 15 minutes on low. 

Scoop onto plates and serve warm.

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Happy New Year!

We make a traditional lucky New Years meal every year including roasted cabbage. This year I made my Mama’s Hoppin John and this delicious Roasted Cabbage. 

Tender cabbage is oven roasted with onions, carrots, butter, and spices to make a healthy and flavorful side dish.

These simple baked veggies go well with most meals.

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Roasted Cabbage and Carrots

Ingredients

• 1 large head cabbage cut into wedges
• 1 yellow onion sliced
• 4 carrots peeled and sliced
• 1 cup chicken broth
• 1/4 cup butter cubed
• seasonings to taste I use garlic salt and cracked black pepper

Instructions

• Preheat the oven to 375 degrees.
• Arrange the cabbage wedges in a 9x13 baking dish or a baking sheet with raised sides.
• Add carrots and onions around the cabbage.
• Pour the chicken broth into the pan.
• Sprinkle the butter over the cabbage and season liberally.
• Cover with foil and bake for 45 minutes.
• Remove the aluminum foil and cook for an additional 15 minutes to brown slightly.
• Serve warm and enjoy.

Notes

Adapted from Dinner at the Zoo blog.

Peel and slice cabbage, onions, and carrots.

Arrange the cabbage wedges in a baking dish.

Add carrots and onions around the cabbage.

Pour the chicken broth into the pan.
Sprinkle the butter over the cabbage and season liberally. I use garlic salt and cracked pepper.

Cover with foil and bake for 45 minutes at 375 degrees.

Remove the aluminum foil and cook for an additional 15 minutes to brown slightly. 

The post Roasted Sheet Pan Cabbage and Carrots appeared first on For the Love of Food.

Corn is another popular summer veggie in our home and corn on the cob is my go to on busy nights when I need something fast. 

This recipe is my easy version of Mexican Street Corn aka Elote. I like to make these on Taco Tuesday with enchiladas or tacos and rice. 

The best thing is they can be cooked and prepared in just six minutes.

This messy but good side dish is a kid favorite and requested often by my whole family!

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Easy 6 Minute Mexican Street Corn

Ingredients

• 4 ears of corn shucked and cooked
• 1/4 cup mayo {I like Duke's}
• 1/4 cup sour cream
• 1/2 Mexican cotija cheese {you can substitute parmesan}
• 1 tbsp Trader Joe's Elote seasoning optional
• 1 tsp cilantro diced
• 4 lime wedges for serving

Instructions

• Let freshly cooked corn cool down slightly on a plate.
• Meanwhile, in a small bowl mix together mayo and sour cream until combined.
• Spread the mayo mixture all over in a thick layer on each corn.
• Sprinkle the cheese all over the corn.
• You can also add some seasonings if you like extra flavor or heat like Everything but the Elote seasoning blend from Trader Joe's.
• Sprinkle on some chopped cilantro and garnish with lime wedges.
• Serve warm or at room temperature and enjoy!

Let freshly cooked corn cool down slightly on a plate.

I cut off the top, remove the silk and leave the husks, then microwave for 4-5 minutes.

Meanwhile, in a small bowl mix together mayo and sour cream until combined.

I like to pull the husks back but keep them attached for presentation.

Spread the mayo mixture all over in a thick layer on each corn. 

I find it easier to stand them up of a plate and then use a rubber spatula to coat all side of the corn with the mayo.

I love using Mexican cotija cheese for coating the corn.

If you cannot find it at the grocery store then you can use grated parmesan cheese.

Sprinkle the cheese all over the corn.

You can also add some seasonings if you like extra flavor or heat.

I am a big fan of Everything but the Slote seasoning blend from Trader Joe’s.

Sprinkle on some chopped cilantro and garnish with lime wedges. 

Serve warm or at room temperature and enjoy!

Messy but good corn that tastes absolutely delicious!

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This creamy and cheesy Pumpkin Mac and Cheese is made with a rich pumpkin and Cabot cheddar cheese sauce.  It will be your new favorite fall meal!

Fall is in the air, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 34 bloggers will be sharing 140+ fantastic recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks. Thank you sponsors for providing the prize packages. Don’t forget to enter the giveaway below!

This is my second recipe for #PumpkinWeek . Check out my Spooky Pumpkin Shakes from Monday.

Today’s recipe is sponsored by Cabot.

Connect with Cabot
https://www.facebook.com/cabot/
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Pumpkin Mac and Cheese

Servings 8 servings

Ingredients

• 1 lb pasta (I used pumpkin zucchette)
• 3 cups Cabot cheddar cheese shredded
• 1 cup pumpkin puree
• 1 1/2 cups milk
• 2 tbsp butter
• 2 tbsp flour
• salt and pepper to taste
• 1/4 cup panko breadcrumbs
• 1/4 cup Parmesan cheese grated
• 1 tbsp olive oil
• 1 tsp ground sage optional

Instructions

• Bring a large pot of salted water to a boil.
• Add pasta and cook according to the package instructions. I cooked my pasta for 8 minutes.
• Drain and set aside.
• In a large skillet, melt butter over medium heat.
• Whisk in flour and cook for one minute.
• Slowly stir in milk then add pumpkin.
• Whisk until smooth.
• Finally, add shredded cheese and mix until melted.
• Remove from heat then season with salt and pepper to taste.
• Pour cheese sauce all over the pasta and toss to coat.
• In a small bowl mix together breadcrumbs, Parmesan cheese, and olive oil. You can also add a tsp of sage.
• Sprinkle the breadcrumb mixture on top of the mac and cheese.
• Serve warm and enjoy!

I used this pretty natural shaped pumpkin pasta called zucchette for this mac and cheese. 

Add pasta and cook according to the package instructions. I cooked my pasta for 8 minutes then drained.

Melt butter in a skillet then whisk in flour. 

Slowly stir in milk.

Add pumpkin to the mixture.

Whisk until smooth.

Finally, add shredded cheese and mix until blended. Season with salt and pepper. 

Pour cheese sauce over pasta and toss to coat.

Creamy, cheesy, and delicious! 

In a small bowl mix together breadcrumbs, Parmesan cheese, and olive oil. You can also add a tsp of sage. 

Sprinkle breadcrumb mix on top of the mac and cheese and serve warm. 

Enjoy these #PumpkinWeek recipes from our bloggers:

Pumpkin Breakfasts & Baked Goods:
Chocolate Pumpkin Swirl Quick Bread from The Crumby Kitchen
Chorizo Cheddar Pumpkin Cornbread Muffins from A Kitchen Hoor’s Adventures
Fresh Pumpkin Quiche with Bacon and Sage from Palatable Pastime
Pumpkin Pancakes from Karen’s Kitchen Stories
Pumpkin Spice Cinnamon Roll from Seduction In The Kitchen
Pumpkin Spice Waffles from 4 Sons R Us

Savory & Snack Pumpkin Recipes:
Loaded Pumpkin Soup from Food Above Gold
Pumpkin Mac and Cheese from For the Love of Food
Pumpkin Pie Chex Mix from Seduction In The Kitchen

Pumpkin Desserts:
Butterscotch Pumpkin Pudding from Daily Dish Recipes
Easy Pumpkin Bundt Cake from The Bitter Side of Sweet
Pumpkin Brownies from Cindy’s Recipes and Writings
Pumpkin Cheesecake with Marshmallow Creme from Red Cottage Cottage
Pumpkin Chocolate Chip Oat Bars from Sweet Beginnings
Pumpkin Creme Brûlée from Jen Around the World
Pumpkin Cupcakes from Caroline’s Cooking
Pumpkin Pie Dipped Oreos from The Mandatory Mooch
Pumpkin Snickerdoodle Cookies from Kelly Lynns Sweets and Treats
Pumpkin White Chocolate Mocha Sauce from The Redhead Baker
Vegan Pumpkin Chocolate Chip Layer Cake from The Baking Fairy

a Rafflecopter giveaway

Thank you to #PumpkinWeek Sponsors: Dixie Crystals, Sweets & Treats, Torani, and Cabot Creamery Co-operative for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #PumpkinWeek recipes. All opinions are my own. The #PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning.

Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and alternate winner(s) will be chosen. The #PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #PumpkinWeek posts or entry.

The post Pumpkin Mac and Cheese #PumpkinWeek appeared first on For the Love of Food.

It’s National Potato Day!

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Baked Tornado Potatoes

Ingredients

• 4 small-medium potatoes {I recommend Yukon gold}
• oil for basting
• 1/4 cup seasoning blend of choice

Instructions

• If using wooden skewers, soak them in water for at least 20 minutes before they go in the oven.
• Preheat oven to 350 degrees.
• Skewer potatoes and use a knife to spiral cut them by holding the knife at an angle and rotating the potato to make spiral slices {but not cutting all the way through}.
• Gently stretch the slices along the skewer.
• Brush potatoes all over with oil then cover with seasoning.
• Place on a lined baking sheet.
• Bake for 45 minutes, flipping over half way through.
• Serve warm with ketchup or sour cream for dipping.

Notes

You can use any potato but I found small/med potatoes like Yukon Gold and Red are easier to cut and spiral. Large baker potatoes were much harder to skewer and cut thin before baking. Also if you use a larger potato adjust your cooking time accordingly.

If using wooden skewers, soak them in water for at least 20 minutes before they go in the oven.

Skewer potatoes and position in the center of each skewer.

Now use a thin knife to spiral cup the potatoes.

Hold the knife at an angle and rotate the potato to make spiral slices
{but not cutting all the way through}.

Gently stretch the slices along the skewer.

Brush potatoes all over with oil.

Now cover with seasoning. I like garlic salt blends, barbecue maple, or lemon pepper.

Place on a lined baking sheet.

 Bake for 45 minutes at 350 degrees, flipping over half way through.

Serve warm with ketchup or sour cream for dipping.

Happy National Potato Day!

Check out all of the delicious potato recipes we made for the occasion:

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