BEEF SOUP SPUDS
Canned soup is the convenient base for this colorful tater topper. As the potatoes are baked in the microwave, the chunky soup-along with bright broccoli for color and flavor-is heated in a snap on the stovetop.-Joleen Jackson, Zumbrota, Minnesota
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Scrub and pierce the potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 7-9 minutes on each side or until tender., Meanwhile, in a large saucepan, combine the soup, broccoli and pepper; cook until heated through. With a sharp knife, cut an X in the top of each potato; fluff pulp with a fork. Top with soup mixture, cheese and onions if desired.
Nutrition Facts : Calories 349 calories, Fat 10g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 666mg sodium, Carbohydrate 53g carbohydrate (7g sugars, Fiber 7g fiber), Protein 13g protein.
SPEEDY SPUDS
Looking for a delicious side dish? Then check out these spuds made with red potatoes, onions and cooked ham - ready in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Scrub the potatoes with the vegetable brush. Poke each potato several times with the fork (this lets the steam escape and makes it easier to split the potato open later). Put potatoes about 1 inch apart in a circle on the plate. Microwave on High for 8 to 10 minutes or until potatoes are tender. Use the pot holders to take plate out of microwave.
- Peel the outside layer of skin from the green onions. Slice onions on the cutting board, using the knife (you need about 1/2 cup).
- Spray the skillet with the cooking spray. Put the green onions and ham (or bacon bits or pepperoni) in skillet. Cook over medium-high heat for about 3 minutes, stirring all the time with the wooden spoon, until ham is hot. Take skillet off hot burner.
- Cut baked potatoes lengthwise in half, using knife. (If the potatoes are too hot, hold them with a pot holder). Fluff insides of potato with fork. Put 1 tablespoon of the sour cream on each potato half, using the rubber spatula to get it out of the measuring spoon. Spread sour cream a little with rubber spatula. Top each potato half evenly with some ham mixture and cheese.
Nutrition Facts : Calories 340, Carbohydrate 40 g, Cholesterol 50 mg, Fat 2, Fiber 5 g, Protein 15 g, SaturatedFat 7 g, ServingSize 1 Spud, Sodium 450 mg, Sugar 5 g, TransFat 0 g
BEER SPUDS
These potatoes are total 'man-food' and I've never met a person that didn't like them. They must be cooked over a grill, oven roasting just doesn't turn out the same.
Provided by Tony & Elisa
Categories Side Dish Potato Side Dish Recipes
Time 2h20m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill for medium heat.
- Line the bottom of a 9x13 inch foil roasting pan with half of the butter, garlic, lemon pepper, and salt-free spicy seasoning blend. Place half of the potatoes, green bell pepper, yellow bell pepper, orange bell pepper and onion in the roasting pan and cover with the remaining butter, garlic, lemon pepper, and seasoning blend. Mix in the remaining potatoes, green bell pepper, yellow bell pepper, orange bell pepper and onion. Pour in the beer until it reaches just below the top layer of vegetables.
- Cover pan with foil, place pan on the grill grate, and cook 1 1/2 hours, or until the potatoes are tender. Remove pan from the grill, cover with the shredded cheese, and let stand until the cheese has melted.
Nutrition Facts : Calories 481.2 calories, Carbohydrate 41.7 g, Cholesterol 76.6 mg, Fat 27.1 g, Fiber 4.9 g, Protein 13.6 g, SaturatedFat 18.4 g, Sodium 826.5 mg, Sugar 3.2 g
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SLOW COOKER BEEFY BBQ SPUDS - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
4/5 (2)Total Time 5 hrs 15 minsCategory Main DishCalories 795 per serving
- Wash and scrub potatoes and dry thoroughly with a paper towel. Rub each potato with olive oil and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Wrap each potato in a piece of parchment paper and set aside.
- Place the sliced red onions in a 6 - 7 quart slow cooker that has been coated lightly with cooking spray.
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- Place the roast on top of the onions in the slow cooker with the coated side down. Pour the rest of the barbecue rub on top of the roast and spread until covered completely.
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