THE BAKED POTATO
Provided by Alton Brown
Categories side-dish
Time 1h10m
Yield 1 potato per person
Number Of Ingredients 4
Steps:
- Heat oven to 350 degrees 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 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. Add toppings if using.
OLé SALSA POTATOES
Skip the taco shell and spoon the filling onto tender baked potatoes. A microwave has it ready in 20 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Pierce potatoes several times with fork. Place on microwavable paper towel in microwave oven. Microwave on High 10 to 13 minutes or until tender, turning potatoes over and rearranging halfway through cooking. Let stand in microwave oven 5 minutes.
- Meanwhile, in 10-inch nonstick skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain if necessary. Stir in 1/2 cup salsa and the chili powder.
- Cut potatoes in half lengthwise; place 2 halves on each plate. Spoon beef mixture evenly over potatoes. Sprinkle 1/4 cup cheese over each serving. Serve with sour cream and additional salsa.
Nutrition Facts : Calories 470, Carbohydrate 43 g, Cholesterol 100 mg, Fat 1 1/2, Fiber 3 g, Protein 32 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 3 g, TransFat 1 g
BAKED POTATO OLES
The spices here are inspired by the taters served up at Taco John's mexican joint - this is a lower fat version of their Potato Oles.
Provided by Diane Ludy
Categories Lunch/Snacks
Time 55m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 475°F
- Mix seasoning, sugar and spices together.
- Slice scrubbed, unpeeled potatoes into rounds.
- Place 1/2 of the potatoes into a plastic bag.
- Spray with olive oil.
- Sprinkle half of spice mix into bag.
- Close bag and shake until potatoes are coated.
- Repeat process with other half of potatoes and spices.
- Spray 2 baking sheets with olive oil.
- Spread potato rounds out on baking sheets into a single layer.
- Bake until crisp, 30-40 minutes.
Nutrition Facts : Calories 115.5, Fat 0.4, SaturatedFat 0.1, Sodium 5.2, Carbohydrate 26.8, Fiber 2.8, Sugar 4.2, Protein 2.4
BAKED POTATOES OLE
Baked potatoes are not my favorite. I like them with lots of stuff on them. Otherwise, forget it. But this is simple enough, and it's good.
Provided by meedeeter
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In medium skillet over medium-high heat, cook beef and chili powder until beef is browned, stirring to separate meat. Pour off fat.
- Add salsa. Reduce heat to low and heat through. Serve over potatoes. Top with cheese.
Nutrition Facts : Calories 488.1, Fat 22.3, SaturatedFat 9.8, Cholesterol 91.9, Sodium 582.8, Carbohydrate 42.5, Fiber 6.4, Sugar 3.9, Protein 30.1
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