What are your favorite ways to make baked potatoes? (toppings, fillings.etc.)
- Thread starter meryl
- Start date
Here are some favorites from Eva N:
http://www.eat.at/swap/forum1/166930_Veg_Todays_dinner_is_a_baked_potato
http://www.eat.at/swap/forum1/166930_Veg_Todays_dinner_is_a_baked_potato
melissa-dallas
Well-known member
Chili, cheese, onion & sour cream, meat spaghetti sauce, mozzarella & parmesan
carianna-in-wa
Well-known member
When I was a kid we would have baked potatoes this way:
A plain baked potato goes on each plate. You cut it in half (crosswise, not lengthwise), and scoop out the fluffy insides onto your plate. The skins are now two little pockets. Put a generous slice of butter in each one, salt and pepper, and eat with your hands.
The potato insides were good, but the skins were ALWAYS the best part.
A plain baked potato goes on each plate. You cut it in half (crosswise, not lengthwise), and scoop out the fluffy insides onto your plate. The skins are now two little pockets. Put a generous slice of butter in each one, salt and pepper, and eat with your hands.
The potato insides were good, but the skins were ALWAYS the best part.
Bacon-Topped Blue Cheese Potatoes. I make many different ones, but this is dh's favorite.
If we're having steaks, I skip the bacon as I like bacon wrapped around my steak.
* Exported for MasterCook 4 by Living Cookbook *
Bacon-Topped Blue Cheese Potatoes
Recipe By : Southern Living
Serving Size : 4 Preparation Time:
Categories : Cheese Pork
Side Dish Vegetable
Vegetable
Amount Measure Ingredient -- Preparation Method
4 medium baking potatoes
shortening (I use olive oil)
1/2 cup commercial sour cream
1/4 cup milk
1/4 cup (1/2 stick)butter
1/4 cup crumpled blue cheese (I use more, to taste)
3/4 tsp salt
dash pepper
4 slices bacon, cooked and crumbled
1. Wash potatoes and rub skins with shortening. Place in baking pan. Bake at
400ºF for one hour or until done. Allow potatoes to cool to the touch. Slice
skin away from each potato. Carefully scoop out pulp, leaving shells intact.
2. Combine potato pulp and remaining ingredients except bacon in medium
mixing bowl. Beat until light and fluffy, stuff shells with potato mixture.
Bake 400ºF 15 minutes. Top with crumbled bacon. Serve hot.
Recipe Source: Southern Living
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If we're having steaks, I skip the bacon as I like bacon wrapped around my steak.
* Exported for MasterCook 4 by Living Cookbook *
Bacon-Topped Blue Cheese Potatoes
Recipe By : Southern Living
Serving Size : 4 Preparation Time:
Categories : Cheese Pork
Side Dish Vegetable
Vegetable
Amount Measure Ingredient -- Preparation Method
4 medium baking potatoes
shortening (I use olive oil)
1/2 cup commercial sour cream
1/4 cup milk
1/4 cup (1/2 stick)butter
1/4 cup crumpled blue cheese (I use more, to taste)
3/4 tsp salt
dash pepper
4 slices bacon, cooked and crumbled
1. Wash potatoes and rub skins with shortening. Place in baking pan. Bake at
400ºF for one hour or until done. Allow potatoes to cool to the touch. Slice
skin away from each potato. Carefully scoop out pulp, leaving shells intact.
2. Combine potato pulp and remaining ingredients except bacon in medium
mixing bowl. Beat until light and fluffy, stuff shells with potato mixture.
Bake 400ºF 15 minutes. Top with crumbled bacon. Serve hot.
Recipe Source: Southern Living
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carianna-in-wa
Well-known member
Oh yeah, we put some on the scooped part too... but really, it was allllll about the skins.
I am a fan of high temp baked spuds
It was a show from long ago, done by David Rosengarten (?), called "Taste".
He suggested using Maine potatoes, but they are harder to find now.
Anyway, the method was to scrub the spud and put into a preheated 500° oven for 1 hour.
The resulting baked potato is crunchy on the outside, fluffy on the inside and simply wonderful with just a nice infused olive oil drizzled over the opened potato.
I have added shredded cheese, or crumbled cooked bacon into the mix, but it's just icing on the cake, so to speak.
It was a show from long ago, done by David Rosengarten (?), called "Taste".
He suggested using Maine potatoes, but they are harder to find now.
Anyway, the method was to scrub the spud and put into a preheated 500° oven for 1 hour.
The resulting baked potato is crunchy on the outside, fluffy on the inside and simply wonderful with just a nice infused olive oil drizzled over the opened potato.
I have added shredded cheese, or crumbled cooked bacon into the mix, but it's just icing on the cake, so to speak.
dawn_mo
Well-known member
Every time I make baked potatoes, I am reminded of my mom.
We were up at the cabin in Lake Tahoe, with all of my husband's family gathered. I was making dinner and preparing potatoes to bake. I was slicing of the ends of the potatoes and piercing them when my mother-in-law asked me why I was slicing the ends off the potatoes. It was one of those moments. I looked at her and said that I have no idea, but that was how my mother made them. That moment of realization still makes me smile.
We were up at the cabin in Lake Tahoe, with all of my husband's family gathered. I was making dinner and preparing potatoes to bake. I was slicing of the ends of the potatoes and piercing them when my mother-in-law asked me why I was slicing the ends off the potatoes. It was one of those moments. I looked at her and said that I have no idea, but that was how my mother made them. That moment of realization still makes me smile.
REC:Twice-Baked Stuffed Potatoes with Ham, Peas, and Gruyere
Twice-Baked Stuffed Potatoes with Ham, Peas, and Gruyere
Serves 4 as a main dish, 8 as a side.
4 russet potatoes , scrubbed and dried
vegetable oil
3 tablespoons unsalted butter (melt 2 tablespoons)
3/4 pound deli-style baked ham , sliced 1/4-inch thick and cut into 1/4-inch cubes
1 cup frozen peas
6 ounces Gruyère cheese , shredded (2 cups)
1/2 cup sour cream
1/4 cup half-and-half
2 tablespoons whole grain mustard
ground black pepper
Instructions
1.1. Adjust oven rack to middle position; heat oven to 400 degrees. Scrub, dry, and lightly rub 4 russet potatoes (8 to 9 ounces each) with vegetable oil. Bake potatoes on foil-lined baking sheet until skewer can be inserted into and removed from potatoes with little resistance, 60 to 70 minutes (do not turn oven off). Cool potatoes on baking sheet about 10 minutes.
2.2. While potatoes are baking, heat 1 tablespoon butter in 12-inch skillet over medium-high heat until foaming; add ham in even layer and cook, without stirring, until lightly browned, about 2 minutes. Stir and cook 30 seconds longer. Off heat, stir in peas; transfer mixture to large plate.
3.3. Halve each potato lengthwise. Using soup spoon, scoop flesh from each half into bowl, leaving about 3/8-inch thickness of flesh. Place shells cut-sides up on baking sheet and return to oven until dry and slightly crisp, about 10 minutes.
4.4. Meanwhile, mash potato flesh with fork until smooth; stir in melted butter, ham mixture, 1 cup cheese, sour cream, half-and-half, mustard, and salt and pepper to taste.
5.5. Remove shells from oven; heat broiler. Mound filling into shells; sprinkle with remaining cheese and broil until spotty brown, 6 to 10 minutes. Cool 5 minutes; serve
From CI
Twice-Baked Stuffed Potatoes with Ham, Peas, and Gruyere
Serves 4 as a main dish, 8 as a side.
4 russet potatoes , scrubbed and dried
vegetable oil
3 tablespoons unsalted butter (melt 2 tablespoons)
3/4 pound deli-style baked ham , sliced 1/4-inch thick and cut into 1/4-inch cubes
1 cup frozen peas
6 ounces Gruyère cheese , shredded (2 cups)
1/2 cup sour cream
1/4 cup half-and-half
2 tablespoons whole grain mustard
ground black pepper
Instructions
1.1. Adjust oven rack to middle position; heat oven to 400 degrees. Scrub, dry, and lightly rub 4 russet potatoes (8 to 9 ounces each) with vegetable oil. Bake potatoes on foil-lined baking sheet until skewer can be inserted into and removed from potatoes with little resistance, 60 to 70 minutes (do not turn oven off). Cool potatoes on baking sheet about 10 minutes.
2.2. While potatoes are baking, heat 1 tablespoon butter in 12-inch skillet over medium-high heat until foaming; add ham in even layer and cook, without stirring, until lightly browned, about 2 minutes. Stir and cook 30 seconds longer. Off heat, stir in peas; transfer mixture to large plate.
3.3. Halve each potato lengthwise. Using soup spoon, scoop flesh from each half into bowl, leaving about 3/8-inch thickness of flesh. Place shells cut-sides up on baking sheet and return to oven until dry and slightly crisp, about 10 minutes.
4.4. Meanwhile, mash potato flesh with fork until smooth; stir in melted butter, ham mixture, 1 cup cheese, sour cream, half-and-half, mustard, and salt and pepper to taste.
5.5. Remove shells from oven; heat broiler. Mound filling into shells; sprinkle with remaining cheese and broil until spotty brown, 6 to 10 minutes. Cool 5 minutes; serve
From CI