Basic Baked Potatoes Recipe
Ingredients:
Potatoes; scrubbed clean
Instructions:
Pierce the potatoes several times with the fork. Place paper towel(s) on a microwave dish then place the potatoes above.
Microwave at a high setting, at about 5 mins. Turn then rearrange the potatoes; microwave for another 5 mins.
Repeat the process till potatoes become tender, 5 to 8 mins. Let them stand for about 5 mins. Preheat the oven at 375 degrees F.Make an “X” cut on each potatoes then scoop their flesh out; leave a thick shell.
Place the potato flesh inside a bowl then chop them. Add butter, salt, and pepper, or any preferred seasonings; mix thoroughly.
Stuff them back inside the shells then place them on a baking dish. Bake inside preheated oven for 15 mins.
>> Basic Baked Potatoes Recipe
Baked Potatoes Stuffed With Acorn Squash Recipe
Ingredients:
2 pcs of squash (1 lb each, acorn); halved lengthwise then seeded
3 c of coarse salt (sea)
4 pcs of potatoes (Idaho, 2 lbs), scrubbed clean then dried
2 Tbsps of oil (olive oil)
3 Tbsps of sage (fresh); chopped finely
3 Tbsps of shallots; chopped finely
1 Tbsp of cream (heavy)
1-1/2 tsps of salt
1/8 tsp of pepper (freshly ground)
1/4 c of freshly grated cheese (Parmesan)
Instructions:
Preheat the oven at 425 degrees. Place the squash onto a waxed paper-lined cooking sheet, with cut facing down.
Bake inside preheated oven for 25-30 mins till tender; set on the side till cooled. Scoop the squash flesh then place inside a processor; puree smoothly then drain on the sieve placed above a clean bowl for one hr.
Pour salt onto a (roasting) pan then place the Idaho potatoes above. Bake them for one hr. Set on the side till cooled. Save the salt inside the pan.
Cut the tops of potatoes and then scoop their flesh using a (melon) baller; leave a 1/4-inch inside. Place their flesh inside the processor. Set on the side.
Heat oil inside a pan above gentle heat then saute sage with shallots for 5 mins till shallots become translucent.
Add potatoes, squash, salt, pepper, and cream. Increase the heat into medium then cook mixture for ten mins while occasionally stirring. Add cheese then stir thoroughly; take out from the heat.
Preheat the oven at 350 degrees F. Spoon the filling onto a piping bag then fill onto potato shells, about 1/4-inch above their tops. Place potatoes back above the saved salt. Bake again for half an hour.
>> Baked Potatoes Stuffed With Acorn Squash Recipe
Cheese-Puff Potatoes Recipe
Ingredients:
1 pc of potato (baked)
1/2 tsp of butter
1 pc of egg; beaten
2 Tbsps of shredded cheese (mild Cheddar)
1 tsp of wheat germ
Instructions:
Scoop out the potato then mash inside a glass bowl. Add the beaten egg, butter, cheese, milk, and wheat germ; whisk thoroughly.
Stuff them back onto the shell of the potato and wrap the shell with foil. Bake inside preheated oven at 350 degrees F for fifteen mins.
>> Cheese-Puff Potatoes Recipe
Baked Drumsticks With Potatoes Recipe
Ingredients:
2 Tbsps minced Italian-parsley
4 tsps oil (olive)
1/2 tsp freshly ground pepper (black)
1/2 tsp salt
1 & 1/2 tsps crumbled dry oregano
1 & 1/2 Tbsps minced oregano
1 c Italian plum-tomatoes; drained and chopped
1 c thinly-sliced onions
2 potatoes (russet); cut into 1-inch wedges
8 chicken drumstick (large)
Instructions:
Position rack in oven’s center then preheat at three hundred fifty degrees Fahrenheit. Have chicken cuts washed & pat dry.
You transfer them into working surface. Slip fingers starting from top under skins to have it loosened.
You carefully peel skin off then snip membranes & skins. Discard these sins. You trim excess fat off.
Grease 13×9x2″ bake dish then arrange the drumsticks neatly in a layer. Have potatoes arrange around & between drumsticks. Top w/ layer of onions.
You spoon the tomatoes all over the onions then sprinkle w/ oregano. Season w/ pepper & salt. Drizzle w/ oil then cover w/ foil. Bake in about 25 mins.
You remove the foil then baste w/ pan drippings. Contijue basting & baying ’til drumsticks become tender & potatoes have been cooked for about 25 mins.
You transfer chicken into platter then spoon pan drippings, tomatoes & onions & over. Garnish w/ parsley.
>> Baked Drumsticks With Potatoes Recipe
Cheeseburger Baked Potatoes Recipe
Ingredients:
2 lbs of very lean beef (ground)
2 pcs of garlic cloves (large); crushed or chopped finely
2 Tbsps of oil (vegetable oil)
Salt & Pepper (to taste)
8 pcs of large potatoes (baking); scrubbed clean
2/3 c of milk (hot)
4 Tbsps of butter (or margarine); softened
2 c of shredded cheese (Cheddar)
For Garnish:
Parsley (fresh); chopped
or
Paprika
Instructions:
Heat oil and garlic inside a skillet above medium-low heat. Cook beef till browned; stir constantly to crumble. Season salt & pepper. Pierce potatoes and bake (400 degrees F) for one hr till cooked thoroughly.
Cut off the top then scoop their pulp out onto a bowl, leave a 1/4 inch thick shell. Arrange the shells onto baking dish.
Add butter and milk onto the potato pulp; mix thoroughly till fluffy and smooth. Add half of cheese; stir thoroughly.
Transfer mixture onto piping bag, fitted with a star tip. Fill browned beef onto potatoes and press the mixture of potato pulp above the beef. Sprinkle the rest of cheese on top.
Bake again (400 degrees F) for ten mins. Garnish if preferred. Serve at once.
>> Cheeseburger Baked Potatoes Recipe
Baked “Fried” Potatoes Recipe
Ingredients:
1/4 tsp salt
1/2 tsp paprika
1 Tbsp oil (olive)
2 potatoes (large)
Instructions:
Scrub potatoes then cut lengthwise into half. You cut every half into four spears. You place them in pot filled w/ boiling salted water then boil about 3 mins. Drain them well.
Grease bake sheet. Mix potatoes & 1 Tbsp oil in medium bowl. Combine 1/4 tsp salt & paprika then toss it over your potatoes, mixing well. Have them baked for about 15 mins at 400 degrees F ’til tender.
Transfer into paper lined bowl then gently toss w/ 1 Tbsp grated cheese as desired.
>> Baked “Fried” Potatoes Recipe
Baked Carrots & Potatoes With Nutmeg Recipe
Ingredients:
1 cup skimmed milk
Nutmeg
Pepper
Salt
4 potatoes (medium); peeled & julienned
4 peeled carrots (medium); julienned
2 Tbsps veggie broth
1/2 cup chopped onions
Instructions:
Have onions sauteed in fry pan w/ veggie broth. You place one-half carrots into greased dish. Top it w/ one-half potatoes then all onions.
Season w/ numeg, pepper & salt. Repeat layers then pour milk over. Bake w/ cover for about an hour at three hundred fifty degrees Fahrenheit.
>> Baked Carrots & Potatoes With Nutmeg Recipe
Mr. Food’s Twice-Baked Potatoes Recipe
Ingredients:
6 pcs of potatoes (medium); scrubbed clean
1/4 c of sour cream
3 Tbsps of butter (unsalted)
1/4 tsp of onion (powder)
1/2 tsp of salt
1/4 tsp of pepper (black)
Paprika (for sprinkling)
Instructions:
Preheat oven at 400 degrees F. Pierce potatoes using the fork. Place inside preheated oven and bake till tender, about 55 mins. Let it cool for a while.
Cut off their top lengthwise, at about 1-inch deep then scoop their pulps out onto a bowl. Combine potato pulp with sour cream, butter, onion, salt, and pepper; beat thoroughly till smooth and blended well.
Stuff onto the shells then sprinkle paprika on the top. Bake till browned, about half an hour.
>> Mr. Food’s Twice-Baked Potatoes Recipe
Mr. Food’s Stuffed Baked Sweet Potatoes Recipe
Ingredients:
6 pcs of medium potatoes (sweet)
1/2 c of juice (orange)
3 Tbsps of butter (unsalted)
1 tsp of salt
10 oz of canned pineapple (crushed); drained
1/4 c of chopped pecans
Instructions:
Bake potatoes inside the oven for one hr till softened. Cut off their tops and gently scoop out their pulps onto a bowl.
Combine butter, salt, and juice; beat till fluffy. Add pineapple and stir thoroughly; stuff back onto the shells.
If preferred, sprinkle pecans on top and bake inside the oven for 15 to 20 mins till heated thoroughly.
>> Mr. Food’s Stuffed Baked Sweet Potatoes Recipe