Baked For Dinner Potatoes Recipes

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BAKED FOR DINNER POTATOES



Baked for Dinner Potatoes image

Provided by Food Network

Categories     side-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 7

4 Idaho or Russet potatoes, each weighing about 8 ounces
Olive oil
4 red bell peppers, seeded and finely julienned
1 pound of mushrooms, stemmed and finely sliced
Pesto, sun dried tomato or black olive paste to taste
Salt and pepper
Yogurt or chunk Parmesan cheese - optional

Steps:

  • Preheat oven to 450 degrees. Wash the potatoes, prick them and bake for about an hour or until done. (If kids don't like very crunchy exterior, scrub the potatoes clean, wrap them in foil and then bake; they will then steam rather than bake.) Meanwhile, heat olive oil and saute peppers and mushrooms until tender. Remove from heat and stir in pesto, or other paste to taste and season with salt and pepper. When potatoes are done, split them almost all the way to the bottom and squeeze up some of the potato flesh; spoon vegetable topping over and around potatoes. If you did not add pesto or other paste, top with yogurt; if you added pesto or other paste, top with shaved Parmesan.
  • Variation for Adults: Toast bread, top with thin slices of Swiss, Monterey Jack or Cheddar cheese and melt slightly in toaster oven. After hamburger mix is done, separate mixture between two skillets. To adults portion add chopped green chilis or minced fresh jalapeno peppers. Can top with sour cream and slivers of red bell pepper.

BEST BAKED POTATO



Best Baked Potato image

Make and share this Best Baked Potato recipe from Food.com.

Provided by cooking_geek

Categories     Potato

Time 1h10m

Yield 1 serving(s)

Number Of Ingredients 3

1 large russet potato
canola oil
kosher salt

Steps:

  • Heat oven to 350°F and position racks in top and bottom thirds.
  • Wash potato (or potatoes) thoroughly with a stiff brush and cold running water.
  • Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking.
  • Place in a bowl and coat lightly with oil.
  • Sprinkle with kosher salt and place potato directly on rack in middle of oven.
  • Place a baking sheet (I put a piece of aluminum foil) on the lower rack to catch any drippings.
  • Bake 1 hour or until skin feels crisp but flesh beneath feels soft.
  • Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another.
  • It will pop right open.
  • But watch out, there will be some steam.
  • NOTE: If you're cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes.

Nutrition Facts : Calories 284.1, Fat 0.3, SaturatedFat 0.1, Sodium 22.1, Carbohydrate 64.5, Fiber 8.1, Sugar 2.9, Protein 7.5

ELEGANT BAKED POTATOES



Elegant Baked Potatoes image

Make and share this Elegant Baked Potatoes recipe from Food.com.

Provided by Chef Kate

Categories     Potato

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 6

4 baking potatoes
2 tablespoons butter, melted
salt
1 tablespoon fresh parsley, chopped (or thyme)
1/4 cup cheddar cheese, grated
2 tablespoons parmesan cheese, grated

Steps:

  • Scrub potatoes.
  • Cut, crosswise, into thin slices, using the handle of a wooden spoon to prevent knife from cutting all the way through.
  • Put potatoes in a baking dish; fan slightly. Drizzle with butter.
  • Sprinkle with salt and herbs.
  • Bake potatoes in 425°F (220°C) oven for 50 minutes.
  • Remove from oven.
  • Sprinkle with cheeses.
  • Bake 10-15 minutes longer or until lightly browned and cheeses are melted.

Nutrition Facts : Calories 208.8, Fat 9, SaturatedFat 5.6, Cholesterol 24.9, Sodium 138.8, Carbohydrate 27.6, Fiber 2.5, Sugar 1.2, Protein 5.3

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  • Cheddar + Sour Cream + Chives + Black Pepper. This combination is a classic for a reason. After sprinkling on the cheese, pop the potatoes back in the oven so the cheese can melt before adding the sour cream.
  • Chicken + Pesto + Mozzarella. Any cooked chicken will work here — and feel free to use your favorite store-bought pesto to make this flavorful cheesy potato.
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  • Yogurt + Pesto + Fresh Herbs. Creamy, tangy, and fresh all it once, this combination tastes great on any kind of potato. Use store-bought pesto or make your own, or opt for a simple chimichurri sauce instead.
  • Parmesan + Artichokes + Spinach. If you’re a fan of spinach-artichoke dip you can riff on those same flavors by stuffing your potato with shredded Parmesan cheese, chopped artichoke hearts (canned or frozen work perfect), and chopped spinach.
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