BAKED BEARNAISE POTATOES RECIPE - (4.4/5)
Provided by PattiB
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees. Melt butter. Combine potatoes and seasoning mix, transfer to 2-quart baking dish. combine butter, breadcrumbs and parsley. Sprinkle over top of potatoes. Bake 20 minutes or until thoroughly heated. Serve
PERFECT BAKED POTATO
This baked potato has a crisp, golden skin, and is light and fluffy on the inside. Great comfort food!
Provided by CURLEEGIRLEE
Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes
Time 1h31m
Yield 1
Number Of Ingredients 6
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Scrub the potato, and pierce the skin several times with a knife or fork. Rub the skin with olive oil, then with salt.
- Place the potato in the preheated oven, and bake for 90 minutes, or until slightly soft and golden brown. Slice the potato down the center, and serve with butter and black pepper. Sprinkle shredded Cheddar cheese over the top, if desired.
Nutrition Facts : Calories 419.3 calories, Carbohydrate 38.3 g, Cholesterol 57.7 mg, Fat 24.5 g, Fiber 5 g, Protein 13.1 g, SaturatedFat 13.1 g, Sodium 1447.8 mg, Sugar 1.9 g
CHATEAUBRIAND WITH BEARNAISE SAUCE AND CHATEAU POTATOES
Steps:
- Preheat the oven to 400 degrees F. Season the beef with salt and pepper. In a large skillet, over high heat, melt the butter. Add the beef and sear for a couple of minutes on each side. Place in the oven and roast for 20 to 25 minutes for medium rare. Remove from the oven and rest for 5 minutes before slicing. Serve with potatoes and chateaubriand sauce
- For the potatoes: In a saute pan, over medium heat, melt 8 tablespoons of butter. Add the potatoes and season with salt and pepper. Saute the potatoes for 3 to 4 minutes. Place the potatoes in the oven and roast the potatoes until golden brown and tender, about 20 minutes, shaking the pan every 5 minutes. Remove from the oven and add the parsley. For the Sauce: In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Combine the reduced liquid and egg yolks in a stainless bowl, over simmering water. Whisk until frothy. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside.
BUENOS DIAS BAKED POTATOES
Convenience products take the heavy labor out of this Tex-Mex baked potato entree.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15 minutes or until tender, turning once., In a large skillet, saute pepper strips and onion in butter until crisp tender. Stir in the chicken strips, queso dip, chilies, and chipotle pepper. Heat through., With a sharp knife, cut an X in each potato; fluff pulp with a fork. Spoon chicken mixture over potatoes and serve with toppings of your choice.
Nutrition Facts : Calories 524 calories, Fat 11g fat (5g saturated fat), Cholesterol 73mg cholesterol, Sodium 1055mg sodium, Carbohydrate 80g carbohydrate (8g sugars, Fiber 9g fiber), Protein 29g protein.
CHATEAUBRIAND WITH BEARNAISE SAUCE WITH CHATEAU POTATOES
Source: Emeril Lagasse www.foodtv.com Recipe from "Everyday Is A Party Cookbook", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999.
Provided by Andy Wold
Categories Roast Beef
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- For the Sauce: Preheat the oven to 400°F (205°C).
- Season the beef with salt and pepper.
- In a large skillet, over high heat, melt the butter.
- Add the beef and sear for a couple of minutes on each side.
- Place in the oven and roast for 20 to 25 minutes for medium rare.
- Remove from the oven and rest for 5 minutes before slicing.
- For the Potatoes: Cut potatoes into a "tournee"-- a football shape.
- In a sauté pan, over medium heat, melt 8 tablespoons of butter.
- Add the potatoes and season with salt and pepper.
- Sauté the potatoes for 3 to 4 minutes.
- Place the potatoes in the oven and roast the potatoes until golden brown and tender, about 20 minutes, shaking the pan every 5 minutes.
- Remove from the oven and add the parsley.
- For the Sauce: In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon.
- Bring the liquid to a boil and reduce to 1 tablespoon.
- Add 1 tablespoon of water.
- Combine the reduced liquid and egg yolks in a stainless bowl, over simmering water.
- Whisk until frothy.
- In a steady stream, add the butter until the sauce thickens.
- Season with salt and pepper.
- Strain the sauce through a chinois and set aside.
Nutrition Facts : Calories 1893.1, Fat 128.9, SaturatedFat 62.5, Cholesterol 551.5, Sodium 1239.8, Carbohydrate 74.6, Fiber 7.3, Sugar 3.3, Protein 104.2
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