Ideas for ways to perk up baked potatoes. Planning another
- Thread starter dawnnys
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These roasted parsley leaf potatoes are plain tasting, but so festive and easy.
Lots of other great potato recipes up in T&T vegetables.
http://www.finerkitchens.com/swap/forum20/37_THANKSGIVING_PARSLEY_LEAF_POTATOES__CathyZ
Lots of other great potato recipes up in T&T vegetables.
http://www.finerkitchens.com/swap/forum20/37_THANKSGIVING_PARSLEY_LEAF_POTATOES__CathyZ
cynupstateny
Well-known member
I saute onion, celery and bell pepper. Add a bit of cajun seasoning and butter. Really good.
debbie_in_ga
Well-known member
You can also add some chopped fresh parsley to these for more color!
debbie_in_ga
Well-known member
What about plain ole mashed potatoes with a big pat of butter? Ina Garten
makes smashed boiled red potatoes in her KitchenAid stand mixer and adds parmesan and a couple of other things. I can post the recipe if you're interested. Tasty and easy!
Debbie
makes smashed boiled red potatoes in her KitchenAid stand mixer and adds parmesan and a couple of other things. I can post the recipe if you're interested. Tasty and easy!
Debbie
What about twice baked potatoes. Rec: Twice Baked Potatoes
There are many variations to twice-baked potatoes. Here are a couple we like.
Twice Baked Potatoes
4 large russet potatoes, each about 3/4 lb. each, scrubbed and dried
2 to 4 tablespoons unsalted butter
1/3 cup sour cream
1 scallion, finely chopped
Freshly grated nutmeg, optional
1/2 cup shredded sharp cheddar
Kosher salt and freshly ground black pepper
Pat’s optionals: chopped cooked bacon, fresh chives
Preheat the oven to 400 degrees F.
Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.
Hold the potato with an oven-mitt or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.
Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.
Source: Foodtv.com
Pat’s notes: Yummy. Sometimes I add chopped cooked bacon or snipped fresh chives.
Here's another: Best Twice-Baked Potatoes
http://www.recipezaar.com/79595
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Double-baked Potatoes with Mushrooms and Cheese
This rich, creamy version of twice-baked potatoes can be assembled and refrigerated one day before the final baking.
6 small russet potatoes (about 7 ounces each), scrubbed
5 tablespoons butter, room temperature
12 ounces mushrooms, coarsely chopped
2 large green onions, chopped
3 ounces cream cheese, room temperature (about 1/2 cup)
1/3 cup sour cream
1 1/4 cups coarsely grated white cheddar cheese
Preheat oven to 375̊F. Pierce each potato in several places with fork. Place all potatoes directly on oven rack and bake until tender, about 1 hour.
Meanwhile, melt 1 tablespoon butter in heavy large skillet over medium heat. Add mushrooms; sauté until beginning to brown, stirring frequently, about 7 minutes. Add green onions; stir until wilted, about 1 minute. Set aside.
Using oven mitts as aid, cut each potato lengthwise in half. Scoop cooked potato flesh into large bowl, leaving skin intact. Add cream cheese, sour cream, and remaining 4 tablespoons butter and mash well. Mix in mushroom mixture and 1/2 cup cheddar cheese. Season to taste with salt and pepper. Mound mashed potatoes in potato skins. Sprinkle each half with 1 tablespoon cheese. Place on baking sheet. (Can be made 1 day ahead. Cover and refrigerate.)
Preheat oven to 375̊F. Bake potatoes until heated through and cheese melts, about 25 minutes, or 35 minutes if potatoes have been refrigerated.
Makes 6 servings.
Source: Curious@Gails from 3/02 Bon Appétit
http://www.epicurious.com/recipes/recipe_views/views/106327
Pat’s notes: Delicious.
There are many variations to twice-baked potatoes. Here are a couple we like.
Twice Baked Potatoes
4 large russet potatoes, each about 3/4 lb. each, scrubbed and dried
2 to 4 tablespoons unsalted butter
1/3 cup sour cream
1 scallion, finely chopped
Freshly grated nutmeg, optional
1/2 cup shredded sharp cheddar
Kosher salt and freshly ground black pepper
Pat’s optionals: chopped cooked bacon, fresh chives
Preheat the oven to 400 degrees F.
Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.
Hold the potato with an oven-mitt or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.
Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.
Source: Foodtv.com
Pat’s notes: Yummy. Sometimes I add chopped cooked bacon or snipped fresh chives.
Here's another: Best Twice-Baked Potatoes
http://www.recipezaar.com/79595
**************
Double-baked Potatoes with Mushrooms and Cheese
This rich, creamy version of twice-baked potatoes can be assembled and refrigerated one day before the final baking.
6 small russet potatoes (about 7 ounces each), scrubbed
5 tablespoons butter, room temperature
12 ounces mushrooms, coarsely chopped
2 large green onions, chopped
3 ounces cream cheese, room temperature (about 1/2 cup)
1/3 cup sour cream
1 1/4 cups coarsely grated white cheddar cheese
Preheat oven to 375̊F. Pierce each potato in several places with fork. Place all potatoes directly on oven rack and bake until tender, about 1 hour.
Meanwhile, melt 1 tablespoon butter in heavy large skillet over medium heat. Add mushrooms; sauté until beginning to brown, stirring frequently, about 7 minutes. Add green onions; stir until wilted, about 1 minute. Set aside.
Using oven mitts as aid, cut each potato lengthwise in half. Scoop cooked potato flesh into large bowl, leaving skin intact. Add cream cheese, sour cream, and remaining 4 tablespoons butter and mash well. Mix in mushroom mixture and 1/2 cup cheddar cheese. Season to taste with salt and pepper. Mound mashed potatoes in potato skins. Sprinkle each half with 1 tablespoon cheese. Place on baking sheet. (Can be made 1 day ahead. Cover and refrigerate.)
Preheat oven to 375̊F. Bake potatoes until heated through and cheese melts, about 25 minutes, or 35 minutes if potatoes have been refrigerated.
Makes 6 servings.
Source: Curious@Gails from 3/02 Bon Appétit
http://www.epicurious.com/recipes/recipe_views/views/106327
Pat’s notes: Delicious.
How about Hassleback Potatoes? T & T Rec
HASSLEBACK POTATOES
6 servings
6 medium baking potatoes, peeled
1/4 cup (1/2 stick) butter, melted
1/2 cup whipping cream
2 tbsp shredded Swiss (or Parmesan) cheese
Preheat oven to 325 degrees. Place a chopstick on either side (horizontal) of the potato so you won’t cut through to the bottom. Using a sharp knife, cut potatoes almost through cross-wise in 1/8” thick slices. Place in ice water to prevent darkening. Drain well and put in shallow baking pan. Brush with butter (or drizzle). Bake until tender- about 1-1/2 hours, basting occasionally with cream and pan drippings. Sprinkle with cheese in last few minutes. They will fan out and look spectacular.
HASSLEBACK POTATOES
6 servings
6 medium baking potatoes, peeled
1/4 cup (1/2 stick) butter, melted
1/2 cup whipping cream
2 tbsp shredded Swiss (or Parmesan) cheese
Preheat oven to 325 degrees. Place a chopstick on either side (horizontal) of the potato so you won’t cut through to the bottom. Using a sharp knife, cut potatoes almost through cross-wise in 1/8” thick slices. Place in ice water to prevent darkening. Drain well and put in shallow baking pan. Brush with butter (or drizzle). Bake until tender- about 1-1/2 hours, basting occasionally with cream and pan drippings. Sprinkle with cheese in last few minutes. They will fan out and look spectacular.
Or Potatoes in Parchment Packets- another T&T Rec
RED POTATOES IN PARCHMENT PACKETS
Present packets on plates and cut slits in tops - the aroma is heavenly!
For each serving:
12x12" piece baking parchment paper
3 small red potatoes, quartered
3 cloves garlic
1/4 small onion, thinly sliced
2 T olive oil
sprig of fresh Rosemary (or 1 tsp dry)
salt and pepper to taste
1 tbsp Parmesan cheese
Fold the paper diagonally (like a diaper!) Crease it then open up again. Put potatoes, onions and garlic on paper, center it next to the crease. Add Rosemary, salt and pepper. Sprinkle 1 T Parmesan on top. Drizzle oil over all and fold packet edges so that they are tightly rolled and the finished packet looks like a half-round.
Bake 45 minutes on a cookie sheet at 350°. Serve on bread and butter-size plates as a side dish. Before serving, cut an "X" in the top of the packet and open up a bit- let each guest open packets completely.
RED POTATOES IN PARCHMENT PACKETS
Present packets on plates and cut slits in tops - the aroma is heavenly!
For each serving:
12x12" piece baking parchment paper
3 small red potatoes, quartered
3 cloves garlic
1/4 small onion, thinly sliced
2 T olive oil
sprig of fresh Rosemary (or 1 tsp dry)
salt and pepper to taste
1 tbsp Parmesan cheese
Fold the paper diagonally (like a diaper!) Crease it then open up again. Put potatoes, onions and garlic on paper, center it next to the crease. Add Rosemary, salt and pepper. Sprinkle 1 T Parmesan on top. Drizzle oil over all and fold packet edges so that they are tightly rolled and the finished packet looks like a half-round.
Bake 45 minutes on a cookie sheet at 350°. Serve on bread and butter-size plates as a side dish. Before serving, cut an "X" in the top of the packet and open up a bit- let each guest open packets completely.
dawn_mo
Well-known member
Here is a recipe from my MIL. It can be made ahead. REC: Dorothy's Thanksgiving Potatoes
* Exported from MasterCook *
DOROTHY'S THANKSGIVING POTATOES
Recipe By : Dorothy
Serving Size : 1 Preparation Time :0:00
Categories : Overnights Potatoes
Thanksgiving Vegetables
Amount Measure Ingredient -- Preparation Method
10 large red potatoes
1/2 stick butter
1/4 cup milk
8 ounces cream cheese -- softened
8 ounces sour cream
salt and pepper -- to taste
paprika
Peel potatoes and boil in a large pot until tender. Place in a large bowl. Mash potatoes with the milk and butter. Add cream cheese and sour cream. Season with salt and pepper to taste. Mix well and put in a buttered 9 x 13 glass baking pan. Sprinkle with paprika. Refrigerate up to 2 days before baking. Place in a cold oven and turn temperature to 350 degrees. Bake uncovered for 45-60 minutes or until potatoes are hot and pale golden brown.
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* Exported from MasterCook *
DOROTHY'S THANKSGIVING POTATOES
Recipe By : Dorothy
Serving Size : 1 Preparation Time :0:00
Categories : Overnights Potatoes
Thanksgiving Vegetables
Amount Measure Ingredient -- Preparation Method
10 large red potatoes
1/2 stick butter
1/4 cup milk
8 ounces cream cheese -- softened
8 ounces sour cream
salt and pepper -- to taste
paprika
Peel potatoes and boil in a large pot until tender. Place in a large bowl. Mash potatoes with the milk and butter. Add cream cheese and sour cream. Season with salt and pepper to taste. Mix well and put in a buttered 9 x 13 glass baking pan. Sprinkle with paprika. Refrigerate up to 2 days before baking. Place in a cold oven and turn temperature to 350 degrees. Bake uncovered for 45-60 minutes or until potatoes are hot and pale golden brown.
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) I'm leaningheather_in_sf
Well-known member
LOVE these - (thanks Pat), Rec: Parmesan Baked Potatoes
hands down, the most delicious and different way to do russets, although the recipe calls for red potatoes. Pat from NoCal posted these and I've made them at least 6 times since... Judy originally posted them in the old swap.
Parmesan Baked Potatoes
6 tbsp butter, melted (Pat's note: I use slightly less)
3 tbsp grated Parmesan cheese (Pat's notes: definitely at least double the cheese)
8 medium unpeeled red potatoes (about 2-3/4 pounds), halved lengthwise
Pat’s optional: paprika and/or cayenne pepper
Judy - dash garlic powder
Pour butter into a 13x9x2-inch baking pan. Sprinkle Parmesan cheese over butter. Place potatoes with cut side down over cheese. Bake, uncovered, at 400º for 40-45 minutes or until tender. Yield: 8 servings
Pat's notes: These are yummy. I really like at least doubling the cheese, so the potatoes develop a nice golden crust on the potatoes. A nice accompaniment to baked ham, green beans and sweet potato biscuits. Also goes nicely with roast cornish hens or roast chicken. I find that freshly grated Romano cheese or Asiago work too in place of the Parmesan. One of my favorite variations is to sprinkle a bit of paprika or cayenne pepper over the butter and before adding the cheese.....very good. You end up with potatoes that taste as though they've cooked around a roast, don't require any basting, are beautiful (serve brown side up), and you don't need more butter....they taste great.
Source: JudyW @ Gails
hands down, the most delicious and different way to do russets, although the recipe calls for red potatoes. Pat from NoCal posted these and I've made them at least 6 times since... Judy originally posted them in the old swap.
Parmesan Baked Potatoes
6 tbsp butter, melted (Pat's note: I use slightly less)
3 tbsp grated Parmesan cheese (Pat's notes: definitely at least double the cheese)
8 medium unpeeled red potatoes (about 2-3/4 pounds), halved lengthwise
Pat’s optional: paprika and/or cayenne pepper
Judy - dash garlic powder
Pour butter into a 13x9x2-inch baking pan. Sprinkle Parmesan cheese over butter. Place potatoes with cut side down over cheese. Bake, uncovered, at 400º for 40-45 minutes or until tender. Yield: 8 servings
Pat's notes: These are yummy. I really like at least doubling the cheese, so the potatoes develop a nice golden crust on the potatoes. A nice accompaniment to baked ham, green beans and sweet potato biscuits. Also goes nicely with roast cornish hens or roast chicken. I find that freshly grated Romano cheese or Asiago work too in place of the Parmesan. One of my favorite variations is to sprinkle a bit of paprika or cayenne pepper over the butter and before adding the cheese.....very good. You end up with potatoes that taste as though they've cooked around a roast, don't require any basting, are beautiful (serve brown side up), and you don't need more butter....they taste great.
Source: JudyW @ Gails
heather_in_sf
Well-known member
Hi Pat, they were all I had the first time I made the recipe and I thought why not?
I peeled them then halved them, and life was goood! I've also tried them with fingerling potatoes, the gold ones, and that was nice too. I don't think there is a kind of potato out there that wouldn't be completely delicious with this recipe!!
I peeled them then halved them, and life was goood! I've also tried them with fingerling potatoes, the gold ones, and that was nice too. I don't think there is a kind of potato out there that wouldn't be completely delicious with this recipe!!