Jacket Potato The Psi Peanut Sprinkle Ice Cream Recipe By Tasty

JACKET POTATO: THE PSI (PEANUT SPRINKLE ICE CREAM) RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Thoroughly clean and dry potatoes. Slice in half lengthwise. Spray potatoes liberally with cooking spray season with salt. Place potatoes cut side down on prepared baking sheet.
• Roast potatoes for 30 minutes or until the skin is crispy and the center is tender. Set aside to cool for 5 minutes.
• Spoon the flesh out of the potato leaving a ¼ inch (½ cm) border of potato in the skin. Place flesh in a bowl and set the skin aside.
• To the bowl with the scooped out potato, add maple syrup or cinnamon butter and stir until smooth. Spoon seasoned potato back into the skins.
• Top with peanut brittle, a scoop of ice cream, and garnish with rainbow sprinkles, to taste.
• Enjoy!

HOMEMADE PEANUT BUTTER ICE CREAM

Steps:

• Combine sweetened condensed milk, evaporated milk, whole milk, peanut butter, sugar, and vanilla extract in an ice cream maker. Stir until sugar dissolves. Freeze according to manufacturer's directions until it reaches soft-serve consistency, adding peanut butter cups halfway through freezing cycle.
• Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

PEANUT BUTTER AND JELLY ICE CREAM

Steps:

• In a large heavy saucepan, heat the milk, brown sugar and salt until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Remove from the heat; whisk in peanut butter. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in cream and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. , When ice cream is frozen, spoon into a freezer container, layering with jelly; freeze for 2-4 hours before serving.

CLASSIC JACKET POTATOES

Steps:

• Heat the oven to 220C/200C fan/gas 7. Rub the olive oil over the potatoes and put on the top shelf of the oven. Bake for 20 mins.
• Turn down the oven to 190C/170C fan/gas 5 and bake for 45 mins-1 hr until the skin is crisp and the flesh soft.
• Cut a cross on top of each potato, squeeze the sides, add the soured cream and your favourite toppings.

JACKET POTATO: THE EXTROVERT RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Thoroughly clean and dry potatoes. Slice in half lengthwise. Spray potatoes liberally with cooking spray season with salt. Place potatoes cut side down on prepared baking sheet.
• Roast potatoes for 30 minutes or until the skin is crispy and the center is tender. Set aside to cool for 5 minutes.
• Spoon the flesh out of the potato leaving a ¼ inch (½ cm) border of potato in the skin. Place flesh in a bowl and set the skin aside.
• To the bowl with the scooped out potato, add maple syrup or cinnamon butter and stir until smooth. Spoon seasoned potato back into the skins.
• Top with peanut brittle, a scoop of ice cream, and garnish with chocolate chips, to taste.
• Enjoy!

CRISPY JACKET POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Drizzle potatoes with a thin layer of oil. Sprinkle on sea salt and about 1/2 as much lemon-pepper seasoning. Wrap each potato in a square of foil, then wrap with a second square. Place foil-wrapped potatoes in a glass or ceramic baking dish.
• Bake in the preheated oven until the skins are crisp and the flesh is soft, 60 to 90 minutes.

QUICK & EASY TASTY JACKET POTATOES

Steps:

• start by washing & then pricking your potato with a fork or knife.
• pat the potato dry with a piece of kitchen towell & then microwave on high heat for 4-5 minutes approx' - depending on the size of the potato & wattage of your microwave.
• in the meantime, take a sheet of kitchen foil & place a large knob of butter in the middle.
• finely chop the garlic & onion & sprinkle half of each on top of the butter in the middle of the foil.
• place the potato on top of the butter, onion & garlic, then repeat on top of the potato - butter, garlic & onion. season if desired then wrap up tightly.
• place in a pre-heated oven for 1 hour approx' or until the potato is thoroughly cooked.
• when done, slice open, mash more butter into the potato, add the onions onto the potato & grate a generous amount of cheese over the top. season to taste if desired.
• serve with whatever takes your fancy at the time -- delicious! -- .

EASY VEGAN PEANUT BUTTER-MAPLE ICE CREAM

Steps:

• In a small saucepan over medium-low heat, simmer maple syrup, stirring occasionally, until the mixture reduces by a third, 8 to 12 minutes. Remove from heat and let syrup cool completely, stirring it occasionally as it cools. You should have about 1/2 cup.
• Place syrup, creamer, peanut butter, vanilla and salt in a blender or food processor (or use an immersion blender), and blend until smooth, 30 seconds to 2 minutes. Pour ice cream into a loaf pan.
• Cover and place in the freezer to harden overnight or for at least 4 to 6 hours. Remove pan from the freezer at least 10 minutes before scooping and serving, topped with chocolate shavings or sprinkles, if you like.

GREEN TEA ICE CREAM WITH PEANUT SPRINKLE

Steps:

• Heat milk with tea for 5 minutes just below a simmer. Whisk together egg yolks and sugar. Gradually whisk hot milk into egg mixture until all milk has been added. Return to pot and cook over medium-low heat, stirring with a wooden spoon until it coats the back of a spoon. Strain and chill completely.
• Stir in cream and green tea powder and churn in an ice cream maker according to manufacturer's instructions.
• Spoon into a container and freeze until firm.
• Yield: 5 cups ice cream.
• Peanut Sprinkle:.
• Combine sugar and salt. Toss peanuts with egg white to coat. Pour sugar mixture over peanuts and combine well. Spread onto a parchment-lined baking sheet and let dry for at least 2 hours. Roughly chop peanuts.
• Peanuts will keep for up to 2 months in an airtight container.
• Yield: 1 cup peanuts.
• Chef Anna Olson.

JACKET POTATO: THE CHICKPEA + CHILL RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Thoroughly clean and dry potatoes. Slice in half lengthwise. Spray potatoes liberally with cooking spray season with salt. Place potatoes cut side down on prepared baking sheet.
• Roast potatoes for 30 minutes or until the skin is crispy and the center is tender. Set aside to cool for 5 minutes.
• Spoon the flesh out of the potato leaving a ¼ inch (½ cm) border of potato in the skin. Place flesh in a bowl and set the skin aside.
• To the bowl with the scooped out potato, add milk or stock and stir until smooth. Spoon seasoned potato back into the skins.
• Top with roasted chickpeas, drizzle with sour cream, and garnish with potato chips, to taste.
• Enjoy!

JACKET POTATO: THE TRADITIONAL RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Thoroughly clean and dry potatoes. Slice in half lengthwise. Spray potatoes liberally with cooking spray season with salt. Place potatoes cut side down on prepared baking sheet.
• Roast potatoes for 30 minutes or until the skin is crispy and the center is tender. Set aside to cool for 5 minutes.
• Spoon the flesh out of the potato leaving a ¼ inch (½ cm) border of potato in the skin. Place flesh in a bowl and set the skin aside.
• To the bowl with the scooped out potato, add milk or stock and stir until smooth. Spoon seasoned potato back into the skins.
• Top with bacon, drizzle with sour cream, and garnish with green onion, to taste.
• Enjoy!

CHOCOLATE SPRINKLE CAKE POP ICE CREAM SANDWICHES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a rimmed baking sheet with parchment paper.
• In a large bowl, whisk together the melted butter and sugar until creamy. Add the eggs and whisk until smooth. Stir in the vanilla, flour, cocoa powder, baking powder, and salt until combined.
• Scrape the batter onto the prepared baking sheet and, using a spatula, smooth in a thin, even layer, leaving a ½" border of parchment paper around the edges. Bake until the cake is set, 10-12 minutes. Transfer the baking sheet to a wire rack to cool completely.
• When the cake is cool, use the parchment paper to lift from the pan onto a cutting board. Cut in half crosswise. Dollop the Kroger® Brand Deluxe Cake Pop Ice Cream evenly over the top of one of the cake halves and, using a spatula, spread the ice cream in an even layer. Place the remaining cake half on top of the ice cream, with the top facing up, to make a large sandwich. Line the baking sheet with a fresh sheet of parchment paper, place the ice cream sandwich on top, and freeze until firm, at least 6 hours.
• Remove the sandwich cake from the freezer. Trim about ¼" off of each edge, then cut into 12 smaller square sandwiches.
• Place the sprinkles on a plate. Carefully roll the sides of the ice cream sandwiches in the sprinkles to coat. Serve immediately or freeze in Kroger® Brand Reclosable Colorful Assorted Sandwich Bags for up to 1 week.
• Enjoy!

KIDS JACKET POTATOES

Steps:

• Preheat oven to 200°C.
• Sprinkle a layer of salt onto a small baking tray (the salt on the tray makes the potato skins crispy).
• Rub the potatoes with olive oil and place on prepared tray.
• Bake for 1 hour or until skin is crispy and potato is cooked.
• Allow to cool slightly.
• Meanwhile, fry or microwave bacon until crisp.
• Remove the flesh from the potatoes.
• Place in a bowl along with the bacon, broccoli and sour cream.
• Season.
• Return the filling to 2 of the potato shells, piling it high.
• Sprinkle with cheese and return to the oven.
• Cook for a further 5-10 minutes or until cheese has melted.