Baked potatoes aren't just a side dish. Once you smother them with any number of delicious toppings, they take the starring role in dinner. Plus, they're easy, cheap, and full of nutrients, whether ...

BATON ROUGE, La. (WAFB) - Cast iron skillets and Dutch ovens are the perfect cooking utensils for old-time étouffées or “smothering” of food. They retain heat extremely well and can also double as the ...

On today’s Ca C’est Bon, we head back to Vermilionville to cook up a delicious dish of smothered potatoes, perfect for those remaining winter days. KATC’s Abby Breidenbach tied on her cooking apron ...

Ingredients:1 – 2 lbs red potatoes12-16 oz sour cream12 oz shredded cheddar cheese1 pkg bacon2 bunches green onion, choppedDirections:Cut potatoes into bite size pieces and roast in a 375 degree oven ...

The Black Egg, the sole staple course at Chef Bruno Fonseca’s Foreigner Restaurant serves as a mood-setter. It is composed of a potato and turnip mousse, into which nestles an oyster. There is lemon.

Preheat oven to 375 degrees F. Dice potatoes into 1 and 1/2-inch cubes and place in cold water to keep from turning brown. Drain potatoes and place in saucepot along with chicken stock. Season lightly ...