Savory Baked Potatoes Recipes

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SAVORY POTATO BAKE



Savory Potato Bake image

This recipe is an internet find and the delicious flavor surpassed my expectations. Try to use potatoes of equal size if possible for best results.

Provided by FlemishMinx

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/3 lbs potatoes
2/3 cup chopped onion
2 tablespoons butter
1 tablespoon flour, plus
1 teaspoon flour
1/4 teaspoon white pepper
1 1/3 cups water
1 chicken bouillon cube
1 tablespoon spicy brown mustard, plus
1 teaspoon spicy brown mustard
2/3 teaspoon prepared horseradish
3 tablespoons fine dry breadcrumbs

Steps:

  • Butter a 9 x 9 inch baking dish.
  • Cook potatoes whole in boiling salted water until tender.
  • Drain and let cool.
  • Preheat oven to 375°F.
  • In the same pan as you boiled the potatoes in, saute onion in butter over medium heat until tender and golden, about 5 minutes.
  • Stir in all of the flour and the pepper, mixing well.
  • Add the water and the bouillon cube and bring to a boil.
  • Boil for one minute, stirring.
  • Remove from heat.
  • Whisk in all of the mustard and the horseradish.
  • Slice the potatoes 1/2 inch thick, and layer them in the baking dish.
  • Cover the potatoes with the sauce and sprinkle with the bread crumbs.
  • Bake for 15 to 20 minutes, until hot and bubbly.

Nutrition Facts : Calories 236.9, Fat 6.8, SaturatedFat 3.9, Cholesterol 15.4, Sodium 374.7, Carbohydrate 39.5, Fiber 4.5, Sugar 3.4, Protein 5.4

SAVORY BAKED POTATOES



Savory Baked Potatoes image

This is sort of a gourmet version of the baked potato but it's quite an easy process. You end up with a potato skin so delectable that you feel compelled to eat it (which is where lots of the vitamins are.) I like to use baking-sized Russets for this recipe but you can use whatever you have. If you're baking smaller potatoes, just cut back on the time a bit. It's important that all the potatoes be about the same size to insure uniform doneness. Also, I use extra virgin olive oil because it comes from the first pressing and it's pure, not extracted by the use of chemicals as in the case of cheaper olive oils.

Provided by Bone Man

Categories     Potato

Time 1h10m

Yield 4 baked potatoes, 4 serving(s)

Number Of Ingredients 3

4 large potatoes
4 teaspoons kosher salt
4 teaspoons extra virgin olive oil

Steps:

  • Preheat the oven to 400-degrees F.
  • Scrub and dry the potatoes.
  • Use a fork to poke each potato a half dozen places about 1/2" deep -- this will prevent them from blowing up in the oven which can happen sometimes!
  • Rub each potato all over with olive oil and lay them out on a baking pan. Then sprinkle the kosher salt over them and rub it all over each potato. Not all of it will cling to the potato but that's okay.
  • Bake the potatoes on the baking pan on the lower-middle oven rack for one hour and then check one for tenderness by inserting a sharp knife into the center. It should insert very easily and smooth. If you hit a solid center, give them 10 more minutes and check them again.
  • After the potatoes come out of the oven, you can brush off as much of the salt as you wish (I leave it on and that way I don't have to salt my potato.).
  • Top the potatoes with any or all of the following condiments unless you prefer it vegetarian-style: crisp and crumbled bacon, butter, sour cream and chives, sharp cheddar cheese. (Vegetarians may want to sprinkle on a little Mrs. Dash garlic blend seasoning.).

Nutrition Facts : Calories 323.9, Fat 4.8, SaturatedFat 0.7, Sodium 1766.3, Carbohydrate 64.5, Fiber 8.1, Sugar 2.9, Protein 7.5

SAVORY GRILLED POTATOES



Savory Grilled Potatoes image

These potato packets are so easy to prepare ahead of time, then pack in the cooler for camping trips or picnics and toss on the grill when needed. The mayonnaise, seasonings and cheese really coat the potatoes and turn them into something special. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 2 servings.

Number Of Ingredients 10

1/4 cup mayonnaise
1 tablespoon grated Parmesan cheese
1 garlic clove, minced
1/2 teaspoon minced fresh parsley
1/4 to 1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon pepper
2 medium baking potatoes, cut into 1/4-inch slices
1 small onion, sliced and separated into rings
2 tablespoons butter

Steps:

  • In a large bowl, combine the first 7 ingredients. Add potatoes and onion; toss gently to coat. Spoon onto a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter. Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat until potatoes are tender, turning once, 30-35 minutes.

Nutrition Facts : Calories 497 calories, Fat 34g fat (11g saturated fat), Cholesterol 43mg cholesterol, Sodium 622mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 4g fiber), Protein 6g protein.

SAVORY TWICE BAKED SWEET POTATOES



Savory Twice Baked Sweet Potatoes image

These twice baked tubers are both sweet and spicy.

Provided by Andrea

Categories     Side Dish     Vegetables     Sweet Potatoes

Yield 4

Number Of Ingredients 13

6 sweet potatoes
¼ cup butter
1 small onion, minced
1 tablespoon packed brown sugar
¾ tablespoon orange zest
¾ teaspoon salt
¼ teaspoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon ground black pepper
⅛ teaspoon ground allspice
¼ cup sour cream
2 tablespoons chopped fresh cilantro
2 egg whites

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place potatoes on baking sheet and bake until just softened, about 1 hour. Allow to cool for 15 minutes.
  • Slice off 1/2 inch lengthwise from tops of potatoes. Scoop out pulp, leaving 1/4 inch thick shells. Reserve 4 shells; discard remaining 2. Mash pulp.
  • In a small skillet, melt butter over medium heat. Add onion; cook until softened, about 8 minutes. Add brown sugar, zest, salt, cumin, cinnamon, pepper and allspice. Cook until sugar melts, about 2-3 minutes.
  • Combine onion mixture with mashed sweet potatoes. Stir in sour cream and cilantro.
  • In bowl with mixer on high speed, beat egg whites until soft peaks form. Gently fold whites into sweet potato mixture.
  • Spoon or pipe mixture back into shells. Place on baking sheets; bake until filling is just set and tops begin to brown, about 15 to 20 minutes.

Nutrition Facts : Calories 334.9 calories, Carbohydrate 46.5 g, Cholesterol 36.8 mg, Fat 14.7 g, Fiber 6.6 g, Protein 5.9 g, SaturatedFat 9.2 g, Sodium 663.4 mg, Sugar 12.8 g

SAVORY BAKED CHICKEN AND POTATO DINNER



Savory Baked Chicken and Potato Dinner image

Bisquick® mix creates a crispy coating for oven-baked chicken that's cooked with pretty peppers and potatoes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 9

4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 cup Dijon mustard
3/4 cup Original or Reduced Fat Bisquick™ mix
1 1/2 lb small red potatoes, cut into fourths
1 medium bell pepper, cut into 1/2-inch pieces
1 medium red onion, cut into 16 wedges
Cooking spray
1/4 cup grated Parmesan cheese
1 teaspoon paprika

Steps:

  • Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray.
  • Brush chicken with 2 tablespoons of the mustard, then coat with Bisquick mix. Place 1 chicken breast in each corner of pan. Place potatoes, bell pepper and onion in center of pan; brush vegetables with remaining 2 tablespoons mustard. Spray chicken and vegetables with cooking spray; sprinkle evenly with cheese and paprika.
  • Bake uncovered 35 to 40 minutes, stirring vegetables after 20 minutes, until potatoes are tender and juice of chicken is clear when center of thickest part is cut (170°F).

Nutrition Facts : Calories 460, Carbohydrate 50 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 6 g, Protein 39 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 5 g, TransFat 1/2 g

FLUFFY BAKED SWEET POTATOES



Fluffy Baked Sweet Potatoes image

The easiest way to enjoy a sweet potato: Bake it. Butter, coarse salt, and cracked pepper flavor this potato, but the flesh takes well to many toppings, including sage butter and goat cheese or pecans, cinnamon, and brown sugar.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 2

4 small (7 1/2 ounces each) sweet potatoes, scrubbed well
Classic, Savory, or Sweet Topping

Steps:

  • Preheat oven to 400 degrees. Place potatoes directly on middle rack, lining lower rack with foil. Bake until tender, 45 to 50 minutes. Slit potatoes lengthwise, and open. Fluff with a fork, and add topping.
  • Classic Topping: Divide 1/2 cup sour cream or creme fraiche among potatoes. Crumble 4 slices cooked bacon and sprinkle 2 tablespoons chopped chives over tops. Season with coarse salt and freshly ground pepper.
  • Savory Topping: Melt 1/4 cup unsalted butter over medium heat, swirling pan, until just beginning to brown. Swirl in 1 tablespoon chopped fresh sage. Divide sage butter and 2 ounces crumbled goat cheese among potatoes. Season with coarse salt and cayenne pepper.
  • Sweet Topping: Combine 1/2 cup toasted, chopped pecans, 1/4 cup unsalted butter, 1/4 cup packed brown sugar, and 1 teaspoon cinnamon. Divide among potatoes. Season with coarse salt.

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