10lbs of Potaoes: 2 Pizzas, 23 Twice Baked and 45 Skins


Today’s post is going to be about potatoes. I know that I’m a dessert blog, but I cook as well and have come up with a great way to get the most out of a 10 pound bag of potatoes and I want to share it. Continue on for 3 recipes that will make 2 Baked Potato Pizzas, 23 Twice Baked Potatoes and 45 Potato Skins.

In our house we eat potatoes a lot. They’re the perfect side to most meals, but they also start to get boring after a while. Boiled, baked, mashed and repeat. I needed to switch up our potato routine. Then in came Baked Potato Pizza. We discovered it at my sisters wedding rehearsal. It was amazing, delicious and everything a potato should be.

So after we got home I put it on our Menu for the week. I did some Pinterest research to get an idea of how to put it all together and got to work. An Alfredo base, piled with potatoes, cheese, broccoli and potatoes. The first couple times it turned out okay, but I knew that it could be better. One thing that I really wanted to change was that I just threw the potato skins away. I like to try and find how to use everything when cooking and baking. So the next time that I put Baked Potato Pizza on the Menu I bought a 10lb bag and made 2 Pizzas, 23 Twice Baked Potatoes and 45 Potato Skins. Talk about getting the most out of a bag of Potatoes!

Alright, lets get to the recipes.

Baked Potato Pizza:

  • 10lb bag of potatoes
  • 2 Pizza crusts, pre-made or homemade
  • 4 tbsp olive oil
  • 1 tbsp garlic powder
  • pinch of salt and pepper
  • Alfredo sauce, homemade or jar
  • Cheese (I used colby and cheddar)
  • Bacon, cooked and crumbled
  • Bacon grease
  • 1 cup broccoli
  • Heavy Cream, a couple tablespoons or so

Twice Baked Potatoes:

  • Potato Skins
  • Sour cream, to your preference
  • Heavy Cream, just enough to make it fluffy
  • pinch of salt and pepper

Potato Skins:

  • Potato Skins
  • 1 stick of butter, melted
  • 1 tbsp garlic powder
  • pinch of salt and pepper
  • Cheese
  • Bacon, leftover from what wasn’t used on the pizza

Baked Potato Pizza Recipe:

  1. Preheat oven to 450 degrees. Wash the potatoes and then stab each one with a fork three times. Put them into the oven and bake until they’re cooked. (Smaller ones took about 40 minutes and the bigger ones around 1 hour)
  2. While the potatoes are baking cook the bacon. There’s many ways to make bacon, but I prefer doing it on the stove top. Start with a cold pan, cut bacon pieces in half and put them into the frying pan. Flip often to cook evenly. Then keep adding more bacon until the whole package is cooked.
  3. After the bacon is done check how the smaller potatoes are doing. If they’re baked, set them on the counter to cool a bit. When they’re easier to touch cut them in half and scoop the potatoes out of the skins and put them into a very large bowl. Do the same to the big ones once they’re done.
  4. Chop up the bacon.
  5. Preheat the oven to 350 degrees. Every crust has different instructions. (I like to use pre-made crusts because there’s already so may steps involved that making a homemade crust would just be too much.) Before assembling the pizza, mix together the olive oil, garlic powder, salt & pepper. Use a pastry brush and brush it on each crust. Cook for 5 minutes.
  6. While those are cooking get started on the potato mix. There’s not really exact measuring for this because the amount of potatoes varies. So add in some bacon grease, stir, add in some heavy cream, stir and keep repeating until it becomes a bit wet. By wet I mean just enough for it to stick together a bit, but not so wet that there’s a lot of liquid in the mixture. Basically, the bacon grease and heavy cream are working as a glue so the potatoes can stick together when put onto the pizza.
  7. Now it’s time to assemble the pizzas. Spread the Alfredo sauce, then add the potato mix, cheese, bacon and broccoli. (note that not all of the potato mix will be used)
  8. Bake the pizza’s at whatever temperature the crusts instructions say. Bake it long enough for the cheese to melt and broccoli to cook.
  9. Slice it up and enjoy!


Twice Baked Potatoes Recipe:

  1. Put the leftover potato mixture into a stand mixer bowl.
  2. Mix together, adding sour cream and heavy cream until it’s nice and fluffy.
  3. Add salt & pepper
  4. Scope out the bigger potato skins and fill them up with the mixture
  5. Continue doing that until all the mix is gone.  The rest of the skins will be used for the Potato Skins.

I made 23 Twice Baked Potatoes and froze them. When ready to eat, preheat the oven to 375 degrees and bake until they’re done. (about 20 minutes or so) Once they’re cooked I like to broil them at 400 degrees for just a minute or two. This creates a nice golden color and a bit of a crunch on top. Yum.


Potato Skin Recipe:

  1. Preheat oven to 400 degrees
  2. Melt the stick of butter and then mix in the garlic powder, salt and pepper.
  3. Brush the inside and outside of each skin with the butter mixture. Place each one skin up on a cookie sheet
  4. Bake for 7-9 minutes, or until the outside of the skin is crispy. Then flip them over and bake the inside until they’re golden.
  5. Cool on a baking rack until completely cooled.
  6. Once they’re cool fill them with cheese and then top them off with bacon.

This made 45 potato skins and they also freeze well. When ready to make preheat oven to 350 degrees and bake for 10-16 minutes. I have to say that these Potato Skins are fantastic. They’re better than any that I’ve ordered from a restaurant, which says a lot! Sometimes the skins are forgotten about when making Potato Skins. Which is too bad, because the butter, garlic powder, salt and pepper add a lot to the outside layer. I really like that these are freezer-friendly. That way whenever I need some sort of food item to bring to a party they’re there. Speaking of parties, these would make a great appetizer for the Super Bowl!


What a great way to get the most out of a 10lb bag of potatoes!  Sure, it takes an 1.5-3 hours to get it all done. But that’s two Baked Potato Pizzas, 23 Twice Baked Potatoes and 45 Potato Skins. That’s a whole lot of delicious food that can be made in an afternoon.

Plus, we’re no longer in a potato rut!

Thanks for sticking around with me as I blogged about something other than a dessert.

Mrs.Hess, out.

P.S.: Anyone count how many times potato was said in this post? A lot. I said it a whole stickin’ lot.







Strawberry Rhubarb Crumble Pie


This Strawberry Rhubarb Crumble Pie from Joanne over at Eats Well With Others is so stinkin’ good.

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Tomorrow we’re going to a church picnic, which is what I made this pie for. However, I knew that I couldn’t wait until then to dig into it.


So I made a small pie for Sam and I. It was a very very smart decision.  I had a bite of it about ten minutes ago and the tangy sweetness that’s looming on my taste buds is begging me to go back for more. I really wish I hadn’t told Sam that he could finish that piece..


My wonderful mother-in-law sent us 5.5 lbs of Rhubarb from her garden a week ago. Rhubarb is a pretty special vegetable in the Hess family and it sort of feels like she passed on the Hess Rhubarb Baton when she sent it to us. I absolutely love how food can bring people together by memories and traditions.


On that thought, this pie is just full of hand picked love. About a month ago Sam and I went Strawberry picking for the first time together and it was so much fun.



Anywho, what ever you have planned this summer make sure to pencil in making this Strawberry Rhubarb Crumble Pie. I definitely plan on making this a summer tradition for us.

Oh! A couple Sunday’s ago we came across a little Farmer’s Stand and Sam picked me up a bouquet of my favorite flowers. I love my husband!


Mrs.Hess, out.

New Years Cake

Happy New Years everyone!


I made this Vanilla and Butter rum cake for a New Years Eve party Sam and I went to. I’ve had the design for this cake on my mind since September 26th, which was Sam’s golden birthday. I meant to make it for him, but got ill and wasn’t able to make him anything.


So I was excited to finally be able to try this design out. I’ve never made Hard Crack Candy before and was up for the challenge.


I actually came into some trouble when I was making it. It’s easy to make, but it’s also finicky and all about the science. The first batch I made ended up turning into foam and then into a solid block. That’s when I learned that you have to put the flavoring in right after taking the pan off of the heat, instead of waiting for it to stop boiling.


I didn’t add any food coloring because I planned on painting gold edible paint on it. Once the pieces were broken and the cake had a crumb coat on it I went to work on putting the pieces on, which took about an hour and a half.


I was really fighting with science here. After I put the edible paint on the pieces started to melt! At this point it was what is was. I put a boarder on it and hoped that they would stop gooping.


In the end it wasn’t that big of a deal. Everyone at the party loved the butter rum candy pieces and the cake.


Happy New Year from us! I hope that you find your year full of blessings.

Next week on the 9th I’m finally having my wrist surgery. Which means it will be roughly 3-4 months before I’ll be able to decorate again.

Mrs.Hess, out.

A Christmas Cheesecake


It’s Christmas time, which is my favorite time of year.


There’s something about the air outside, crisp and cool.


There’s also something about the desserts that can be made. From cookies to cheesecakes everything is big and grand and just plain beautiful.


Which brings me to the design of this Christmas Cheesecake. I wanted it be rich and luxurious. Simple, but delicate and inspiring.


The cheesecake itself turned out perfectly.


Then I decided to pair the cheesecake with a light and refreshing peppermint whipped cream, which I use on a lot of my Christmas desserts.


For the wrap I measured some parchment paper and drew the design on the opposite side so I could trace it with the chocolate.


I had originally put a boarder on top, but I put the wrap on too late and the chocolate was too hard. So after it cooled I used a hot knife to cut it off.


I also made a new light box. These boxes are an amazing and cheap way to take professional-looking food pictures.


I wanted to thank everyone for your prayers and kind words following my previous post. I hope that everyone has a beautiful Christmas filled with God, family and friends.

Mrs.Hess, out.