Baked Bearnaise Potatoes Recipe 445

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BAKED BEARNAISE POTATOES RECIPE - (4.4/5)



Baked Bearnaise Potatoes Recipe - (4.4/5) image

Provided by PattiB

Number Of Ingredients 5

1 tablespoon butter
1 (24oz) package refrigerated mashed potatoes
1 (0.9 oz) package bearnaise or hollandaise sauce mix
1/3 cup panko bread crumbs
1 teaspoon dried parsley

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



Perfect Baked Potato image

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

1 medium baking potato
1 teaspoon olive oil
½ teaspoon salt
2 teaspoons butter
1 pinch freshly ground black pepper
¼ cup shredded Cheddar cheese

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



Chateaubriand with Bearnaise Sauce and Chateau Potatoes image

Provided by Food Network

Categories     main-dish

Time 1h

Number Of Ingredients 17

10 peppercorns, crushed
2 tablespoons finely chopped shallots
1 tablespoon chopped tarragon
1 tablespoon water
3 egg yolks
1 cup unsalted butter, melted
1 tablespoon finely chopped parsley leaves
1 whole beef tenderloin, 5 pounds or under, trimmed
2 tablespoons butter
Salt
Freshly ground black pepper
8 tablespoons butter
20 tourneed small white potatoes
1 tablespoon finely chopped parsley
For the Sauce:
3 tablespoons white vinegar
3 tablespoons white wine

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



Buenos Dias Baked Potatoes image

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

4 large baking potatoes
1-1/2 cups frozen pepper strips
1 medium onion, halved and thinly sliced
1 tablespoon butter
2 packages (6 ounces each) ready-to-use southwestern chicken strips
1 cup salsa con queso dip
2 tablespoons canned chopped green chiles
1 chipotle pepper in adobo sauce, minced
Optional toppings: Salsa, sliced avocado and french-fried onions

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



Chateaubriand With Bearnaise Sauce With Chateau Potatoes image

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

5 lbs beef tenderloin, trimmed
2 tablespoons butter
salt
fresh ground black pepper
8 tablespoons butter
20 small white potatoes, cut tournee style
1 tablespoon fresh parsley, finely chopped
3 tablespoons white vinegar
3 tablespoons white wine
10 peppercorns
2 tablespoons shallots, finely chopped
1 tablespoon tarragon, chopped
1 tablespoon water
3 egg yolks
1 cup unsalted butter, melted
1 tablespoon fresh parsley leaves, finely chopped

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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