Crispy Baked Potato Fans Recipes Recipe For Deviled

EASY BAKED POTATO FANS

Steps:

• Heat oven to 400 degrees.*
• Cut each potato into "fans" by cutting almost through the potato. TIP: place the potato on a large wooden spoon, and with the potato sitting on the spoon, take a long knife and cut down until it touches the edges of the spoon. This allows you to evenly cut the potato into still-attached slices that you can fan out.
• Place the potatoes on a lined or greased baking sheet and lightly pull the pieces apart to fan them. They won't all look perfectly fanned, but that's OK.
• Pour a little of the melted butter over each potato, distributing it evenly.
• Sprinkle each with some salt and pepper to taste.
• Add about a tablespoon of grated cheese on top of each potato, pushing some of the cheese into the crevices.
• Bake 45-60 minutes or until tender. Total time will depend on the size of your potatoes. A knife inserted into the center of a potato will show how done they are.

CRISPY BAKED POTATO

Steps:

• Preheat the oven to 400 degrees F.
• Poke holes all around the potato with a corn-on-the-cob holder (or fork), then rub it with the olive oil and sprinkle with salt and pepper. Put a metal skewer through the center of the potato lengthwise, put the potato in the oven and position a baking sheet on the rack below to catch any drippings. Bake until the potato is cooked through, 1 to 1 1/2 hours.
• Serve immediately with desired toppings.

CRISPY BAKED POTATO FANS

Steps:

• You can use one slice of bread in place of the bread crumbs. Chop up and place in food processor, pulse until you get fine crumbles. Bake on cookie sheet in 200° degree oven until dry, about 20 minutes. Let cool.
• Place bread crumbs in medium-sized bowl and add butter, cheeses, paprika, garlic powder, 1/4 teaspoons salt, and 1/4 teaspoons pepper. Mix well.
• Bread crumb mixture can be refrigerated for 2 days in zipper-lock bag.
• For the potato fans, heat oven to 450° degrees. After potatoes have been scrubbed, find flattest part of potato and cut skin off slightly so potato doesn't rock. Cut both ends off about 1/4" or so. Then proceed to fan potato, making 1/4" slices. Use something on either side of potato (dow rod or chop sticks) so that you don't cut all the way through. You should have a bit more than a 1/4" left at the bottom. Once all are cut (very important part), rinse through running water getting gently in-between the slices. Let drain and then place sliced-side down on microwavable plate. Microwave until slightly soft to touch, 6-12 minutes, flipping potatoes halfway through.
• Arrange potatoes, sliced-side up, on foil-lined baking sheet. Brush potatoes with olive oil all over and try to get in-between some of the slices, season with salt and pepper. Bake until skin is crisp and potatoes start to brown, about 25-30 minutes.
• Remove from oven and let sit for about 5 minutes. Carefully top potatoes with bread crumb mixture, pressing gently to adhere. Try to get a bit in-between slices, but don't push too hard or they will separate too much. Broil until bread crumbs are deep golden brown, about 3 minutes. Serve warm.
• NOTE: You can substitute the Monterey Jack for Cheddar or another semi-firm cheese. The Parmesan helps bind the bread crumbs.

CRISPY BAKED POTATO FANS RECIPE - (5/5)

Steps:

• 1. For the bread crumb topping: Adjust oven rack to middle position and heat oven to 200 degrees. Pulse bread in food processor until coarsely ground. Bake bread crumbs on rimmed baking sheet until dry, about 20 minutes. Let cool 5 minutes, then combine crumbs, butter, cheeses, paprika, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl. (Bread crumb topping can be refrigerated in zipper-lock bag for 2 days.) 2. For the potato fans: Heat oven to 450 degrees. Following photos 1 to 3 at left, cut 1/4 inch from bottom and ends of potatoes, then slice potatoes crosswise at 1/4-inch intervals, leaving 1/4 inch of potato intact. Gently rinse potatoes under running water, let drain, and transfer, sliced-side down, to plate. Microwave until slightly soft to the touch, 6 to 12 minutes, flipping potatoes halfway through cooking. 3. Arrange potatoes, sliced-side up, on foil-lined baking sheet. Brush potatoes all over with oil and season with salt and pepper. Bake until skin is crisp and potatoes are beginning to brown, 25 to 30 minutes. Remove potatoes from oven and heat broiler. 4. Carefully top potatoes with stuffing mixture, pressing gently to adhere. Broil until bread crumbs are deep golden brown, about 3 minutes. Serve. Prepping Baked Potato Fans These potatoes may look difficult to make, but we found a few simple, no-fuss tricks to ensure perfect potato fans every time. 1. Trim 1/4-inch slices from the bottom and ends of each potato to allow them to sit flat and to give the slices extra room to fan out during baking. 2. Chopsticks provide a foolproof guide for slicing the potato petals without cutting all the way through the potato. 3. Gently flex fans open while rinsing under cold running water; this rids the potatoes of excess starch that can impede fanning.

POTATO FANS

Steps:

• Preheat oven to 400 degrees. In a small sauce pan melt together the butter, garlic, and parsley. Peel each potato and cut each potato crosswise into 1/4" slices without slicing all the way through the potato. Place potatoes in baking dish and drizzle with butter mixture. Bake for 1 hour or until golden, crispy and the potatoes have fanned out. Serve hot.

LOADED DEVILED BAKED POTATOES

Steps:

• Preheat oven to 350°F, and line baking sheet with foil.
• Brush the potatoes with olive oil, and sprinkle with a light covering of sea salt. Arrange the potatoes on the baking sheet; bake for one hour.
• Carefully cut a "lid" in the top each potato (lengthwise) and scoop the flesh into a large mixing bowl. Set the jackets aside.
• Add butter and sour cream to the mixing bowl and beat until smooth. Slowly beat in vinegar and ketchup, keeping a smooth consistency. Add remaining ingredients, and beat until well-blended.
• Fill the jackets with the potato mixture, and close the lids.
• Bake 15-20 minutes, until skin is crispy.