Baked Potatoes With Toppings Shrimp And Russian Dressing Recipes

SHRIMP BAKED POTATOES

Steps:

• Preheat oven to 350 degrees.
• Place the potato in the center of a square of aluminum foil.
• Using a small brush coat the potatoes with olive oil.
• Sprinkle the potatoes all over with sea salt and freshly cracked black peppercorns.
• Wrap the potatoes in the aluminum foil and place it on the center rack of a 350 degrees oven.
• Cook for one (1) hour.
• Remove the foil and place the potatoes on a plate, using a sharp knife slice the potato down the center.
• Using a fork fluff and break apart the center of the potato and drizzle each potato with a tablespoon of melted unsalted butter.
• Add the rest of the toppings and serve.

RICH AND CHEESY SHRIMP-STUFFED BAKED POTATOES

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F. Rinse the potatoes and prick several times with a fork.
• Place potatoes in the microwave and cook on high for about 10 minutes or until potatoes are fully cooked (or you can also cook them in an oven all the way through).
• Cut each potato in half lengthwise.
• Scoop out the potato flesh into a medium mixing bowl. Set potato skin shells on a baking sheet.
• Sauté the shrimp scampi in a large skillet over medium heat for 6 to 7 minutes (follow package directions). The shrimp should be almost fully cooked.
• Remove the shrimp from the skillet with a slotted spoon and set aside.
• Pour the scampi sauce from the pan into a mixing bowl with the innards of the potatoes. Mash the scampi sauce with the potato.
• Add the cheese, sour cream, and shrimp. Stir to incorporate. Add black pepper to taste.
• Scoop potato and shrimp mixture into the four potato skin shells. Place them on the baking sheet, and bake stuffed potatoes for 10 to 15 minutes until thoroughly heated.
• Plate and garnish with fresh dill, serve hot.

BAKED POTATOES WITH TOPPING

Steps:

• Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 20-23 minutes or until tender, turning once. , Meanwhile, in a small bowl, combine the butter, onions, mayonnaise and bacon; set aside. Cut an X in the top of each potato; fluff pulp with a fork. Top each with 3 tablespoons of butter mixture. Sprinkle with cheese.

SHRIMP-STUFFED BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Scrub potatoes and dry.
• Place potatoes directly on the center oven rack and bake for 1 hour. During the last 20 minutes of baking time, make the sauce.
• Combine 2 cups milk and heavy cream in a microwave-safe container and microwave on high power for 45 seconds; set aside.
• Melt butter in a large nonstick skillet over medium heat until bubbly. Stir in garlic, salt, pepper, and nutmeg and cook, stirring, about 1 minute. Stir in flour and cook, stirring continually, until the flour mixture is bubbly. Stir in hot milk and cream, and cook, stirring continually, until mixture comes to a boil, 3 to 5 minutes.
• Remove from heat and stir in Gruyere and Parmesan cheeses until melted, about 1 minute. If the sauce is too thick, stir in more milk, in 2 tablespoon increments, until sauce reaches the desired consistency.
• To assemble, cut open each potato and gently flake the flesh of each potato with a fork. Place 1/4 of cooked shrimp on top of each potato and cover with sauce. Sprinkle with chopped parsley and serve.

BAKED POTATOES WITH ASSORTED TOPPINGS

Steps:

• Preheat oven to 450 degrees. Scrub the potatoes to remove any dirt. Dry the potatoes and prick with a fork. Rub the skins lightly with the vegetable oil. Place the potatoes on a cookie sheet or jelly-roll pan.
• Bake potatoes for 45 minutes, or until tender. Split the potatoes and press with your fingers to loosen pulp.
• Serve with one or more of the following toppings:
• American: shredded American cheese, bacon bits, and cooked broccoli
• Italian: pesto sauce and shredded mozzarella cheeses
• Sicilian: chopped pepperoni, pizza sauce, and grated Parmesan cheese
• Nicoise: flaked tuna, green bean pieces, diced red onion, tomato
• Children's: sliced frankfurters and cheese spread

BAKED POTATOES WITH CREAMY HERB TOPPING

Steps:

• Preheat the oven to 450 degrees F.
• Poke each potato with a fork a few times. Place on a baking sheet lined with foil and bake for 45 to 50 minutes, until they are easily pierced with a knife. Wrap them loosely in the foil for 5 minutes or until ready to serve.
• If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.
• Combine the Greek-style yogurt or regular thickened yogurt, the oil, parsley and chives of the in a small bowl.
• Slice the potatoes in half lengthwise and dollop a tablespoon of the creamy herb topping on each half.
• Excellent source of: Vitamin B6, Vitamin C, Vitamin K, Potassium
• Good source of: Protein, Fiber, Calcium, Magnesium, Manganese

CHEESY SHRIMP-STUFFED TWICE-BAKED POTATOES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and let sit until cool enough to handle, about 30 minutes.
• Slice off the top 1/3 of each baked potato. Use a spoon to scoop out all of the pulp from the potatoes and the tops, and place in a large mixing bowl. Set the emptied potato shells and tops onto a baking sheet.
• Add softened butter to the potato pulp; mix on medium to high speed until well combined. Then blend in sour cream, salt, and pepper.
• Roughly chop all but 4 shrimp. Stir chopped shrimp into the potato mixture with the Cheddar cheese until combined, then spoon it into the potato shells, molding it high. Add any overflow that won't fit into the top pieces. Slice 4 remaining shrimp in half lengthwise and arrange 2 pieces on top of each filled potato.
• Bake in the preheated oven until cheese is melted, filling is heated through, and top is lightly browned, 20 to 25 minutes.

BAKED POTATO TOPPING (WITH SAUERKRAUT)

Steps:

• Combine all ingredients except bacon. Place a dollop of mixture on baked potato halves, sprinkle with bacon.

BAKED POTATOES WITH ASSORTED TOPPINGS

Steps:

• Preheat oven to 400 degrees with rack in center. Prick potatoes all over with a fork and rub with oil. Place on rack and bake until potatoes are easily pierced with the tip of a sharp knife, about 1 hour. Remove from oven and transfer to a parchment-lined baking sheet.
• Split potatoes, pressing ends to create a pocket in each. Add a dab of butter or drizzle with oil; season with salt and pepper. Stuff with desired toppings; return to oven to warm through, if needed (see note, above), about 5 minutes, before serving.

BAKED POTATOES WITH TOPPINGS: SMOKED SALMON, CHIVE, AND CREAM CHEESE

Steps:

• Heat the oven to 400°F. Place the potatoes on a rack in a roasting pan and bake until tender, about 45 minutes. Meanwhile, prepare the topping by mixing the ingredients together in a bowl. To serve, split open the potatoes and top with some of the topping.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.