Mcalister Potatoes Recipes

MCALISTER POTATOES

Mcalister Potatoes image

Make and share this Mcalister Potatoes recipe from Food.com.

Provided by coffee31807

Categories < 60 Mins

Time 45m

Yield 8-10 , 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1 cup sour cream
1/2 cup Peppadew pepper, chopped
1/4 cup white wine
3 lbs baby yukon gold potatoes
2 tablespoons kosher salt, plus more for seasoning
3/4 lb bacon, diced
2 yellow onions, diced
4 tablespoons olive oil, divided
2 tablespoons kosher salt
1 teaspoon fresh ground black pepper
3 tablespoons grated parmesan cheese

Steps:

In small mixing bowl combine sour cream, peppadew peppers, and white wine. Mix thoroughly and refrigerate for 1 hour.
In large stock pot cover potatoes with water and add 2 tablespoons salt. Set heat on high and boil until fork tender.
In a large saute pan over medium heat cook bacon and saute onions until caramelized. Transfer bacon and onions from pan on to a paper towel to absorb grease. Distribute evenly on a platter and keep warm. Leave remaining fat in pan.
When potatoes are fork tender, drain, and with a clean kitchen towel, palm smash the hot potatoes to approximately 1/3-inch thick.
Reheat fat in saute pan and add 2 tablespoons olive oil. Heat to oil medium heat and place potatoes in oil. Season with salt and pepper and brown on both sides, then transfer to onion and bacon platter. Repeat, adding more oil, until all potatoes are cooked crispy.
Top potatoes with Parmesan and then with sour cream mixture.

STUFFED POTATOES

Stuffed Potatoes image

My husband LOVES these potatoes. The potatoes are baked and then scooped out. Mix potatoes with shredded cheddar and the 'secret' zing- sour cream and onion dip. Goes great with a grilled steak!

Provided by SHARRON MITCHELL

Categories Side Dish Potato Side Dish Recipes

Time 1h45m

Yield 4

Number Of Ingredients 3

Ingredients

4 large baking potatoes
2 cups shredded Cheddar cheese
1 (16 ounce) container sour cream and onion dip

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Bake potatoes in preheated oven for 45 minutes, or until cooked through.
Slice tops off of potatoes and scoop the flesh into a large bowl, leaving skins intact.
To the potato flesh add the cheese and dip. Mix well and spoon mixture into potato skins.
Bake for another 30 minutes, or until heated through.

Nutrition Facts : Calories 512.4 calories, Carbohydrate 63.6 g, Cholesterol 62.7 mg, Fat 20 g, Fiber 6.5 g, Protein 21.7 g, SaturatedFat 12.6 g, Sodium 416.5 mg, Sugar 4 g

TWICE-BAKED POTATOES WITH BROCCOLI

Twice-Baked Potatoes with Broccoli image

The flesh of baked russet potatoes was mashed with broccoli, butter, and olive oil, and then spooned into the skins and baked a second time.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Number Of Ingredients 6

Ingredients

12 small russet potatoes (about 8 ounces each), pierced with a fork
Coarse salt
2 heads broccoli (1 1/4 to 1 1/2 pounds each), trimmed and cut into florets
3/4 cup unsalted butter (1 1/2 sticks), softened
1/4 cup extra-virgin olive oil
Freshly ground pepper

Steps:

Preheat oven to 400 degrees. Bake potatoes until tender, about 1 hour. Let cool slightly on a wire rack.
Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add 1 tablespoon salt. Add broccoli, and cook until very tender, about 8 minutes. Transfer to ice-water bath to stop cooking. Drain well. Set aside.
Cut potatoes lengthwise, removing 1/2 inch off tops; set tops aside. Holding potatoes with a kitchen towel to protect your hand, scoop out flesh, leaving about a 1/2-inch-thick shell on skins; discard flesh of 2 potatoes. Pass remaining flesh through a ricer into a large bowl.
Add broccoli to bowl with potatoes. Using a pastry blender or potato masher, mash broccoli and potatoes together. Add butter, oil, 2 teaspoons salt, and 1/2 teaspoon pepper; mash until combined. Taste and adjust for salt and pepper. Season potato shells with salt and pepper. Spoon potato mixture into shells. Cover with reserved tops. Transfer to a rimmed baking sheet. Cover sheet with foil, and bake until heated through, about 15 minutes. Serve immediately.

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