One yellow onion, one red bell pepper, two ears of corn, can of black beans, 2-3tbsp on chili, 1 tsp of cumin, 1lb of beef, 2cups of cheese, 1/2cup sour cream, 1tbsp garlic and 8 kitchen Kleen potatoes.

Wash potatoes and pre heat oven to 425F. Lightly dress potatoes with olive oil, salt and pepper and place on a pan in the oven for 60min.

While potatoes are cooking you will cook hamburger season with salt and pepper. You want the burger to be in small ground pieces. Once browned set to the side.

Dice onion into small peices and start to cook in a tbsp of olive oil add uncooked corn that you cut off of the ear- cook onion and corn for 10min  then cut up the red pepper in small pieces and add to the pan. Cook the red pepper until soft. rinse and drain the black beans, add them to the pan for a couple minutes then add the minced garlic, cumin and chili powder, stir in for 30 seconds. Turn off the heat, add the beef And mix. Let stand.

ONce potatoes are done, set to cool, once cool enough to touch, half them, and scoop out the center into a bowl. Place half’s back in the pan.

Mix sour cream, 1 cup of cheese, salt pepper, and garlic salt with the potatoe centers. Mix and beat down potatoes to a smooth consistency. (Taste to add more seasoning to your choosing and you can add more sour cream or milk for a smoother consistency).

Scoop potatoes in the bowl back into the potato skins, create a little dish in the center to place the southwestern mixture, once all potatoes are filled again, top southwestern mix with cheese and place back into over for 10-15min at 350 to cook cheese on top.

Bring out and serve

Ingredients:

4 slices of bacon diced

1/2tablespoon minced garlic

1onion diced

1/2 teaspoon fresh chopped thyme

3 tablespoons all purpose flour

1 cup of milk

1 1/2 cup of vegetable stock

3 cans of baby clams - save the juice!

1bay leaf

3 Kitchen Kleen potatoes-pre cooked, pealed and chopped into 1in chunks.

1 cup half and half

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1. Cook bacon until brown and crispy in large stock pot. Remove from pan to papertowel to soak up grease and save 1 tablespoon of fat in pot.

2. Add butter to stock pot, cook garlic, onion, and stir frequently until onions are translucent. Stir in thyme.

3. Whisk in flour until lightly browned, gradually whisk in milk, veggie stock, clam juice and bay leaf. When thickened add potatoes.

4. Bring to a boil, reduce heat and simmer until potatoes are tender.

5. Stir in half and half, clams, and half of the bacon until heated. Add salt and pepper to taste. If too thick, add more half and half.

Garnish with parsley and bacon and enjoy!

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2lbs of Kitchen Kleen Potatoes

2 large handfuls of baby arugula

2 cups baby mozzarella balls

2 cups cherry tomatoes, halved

1 jar artichoke hearts – drained and halved

1 cup diced Italian salami

½ cup sliced black olives

Half of a small red onion, thinly sliced

1/3 cup finely-chopped fresh basil leaves

Vinaigrette ingredients:

1/3 cup olive oil

3 table spoons red wine vinegar

2 teaspoons Dijon Mustard

Salt and Pepper for taste

Instructions:

Cook potatoes in oven at 350F for 50min or until soft. Pull out let cool, peal, and cut potatoes into ½ inch chunks. Mix together the vinaigrette ingredients until evenly combined.

Once potatoes are ready ( cooled and chunked) in a larger bowl, mix together all other ingredients, toss gently until combined add vinaigrette and continue to combine to have salad evenly dressed.

Cover and refrigerate for 1-2 hours and then sever. Refrigerate leftovers in sealed container up to 3 days.

1 lbs of kitchen kleen potatoes – cook in over after washing at 350F for 40min or until soft

1 small onion finely diced, 1 tablespoon of olive oil, 1 tablespoon lemon juice, ¾ cup mayonnaise, 2 teaspoons Dijon mustard, 1 small garlic clove, minced, 4 tablespoons fresh dill finely chopped.

Directions – in a large mixing bowl, stir together mayo, onion, mustard, olive oil, garlic, lemon juice, dill, sale and pepper. Peal and cut up potatoes into ½ inch pieces. Combine potatoes into large mixing bowl and stir to coat the potatoes.