Baked Potato * Basic Baked Potato

The Baked Potato (Good Eats) * Baked Yams with Lime and Honey

Baked Potato Soup * Broccoli-Chedder Stuffed Potato

Beef Chili and Cheddar Topping * Baked Potato and Onion

Baked Seasoned Potatoes and Onions * Baked Potato Wedges

Baked Hash Browns * Baked Potato Salad

Baked Samosas Abm * Baked for Dinner Potatoes

Buttermilk Blue Potatoes Au Gratin * Breakfast Baked Potato

Beef Chili and Cheddar Topping * Baked Potatoes with Western Style Sauce

Broken Bow Scalloped Potatoes * Basil Scalloped Potatoes

Baked Potatoes Elegante * Bivalve Flavored Baked Potatoes

Baked Potatoes Farmer Style


Baked Potato

First start with a nice brown skinned potato they call baking potatoes at the market. Avoid the really huge ones, they taste too starchy and old. The medium sized ones are the best.

Preheat oven to 425 degrees. Give your potato a good washing/rinsing under cold water, then rub all over with kosher salt. Now some people take a knife and prick it with the tip to allow the steam to escape so it won't blow up in the oven. Then place your potato on a rack in the middle of the oven for 45-50 minutes.


Basic Baked Potato

4 Idaho potatoes

Scrub potatoes and pierce all over with a fork. Line microwave with paper towels and arrange potatoes on top. Microwave on high for 5 minutes, turn and rearrange potatoe and microwave 5 minutes more. Repeat until potaotes feel soft, 5-8 minutes more. Let stand 5 minutes. Preheat oven to 375

Cut an X into the top of each potato. Scoop out the flesh leaving a thick potato shell. Chop the potato's flesh and place each in its own small bowl. Combine with add ons(see recipes) Arrange stuffed potatoes in baking pan and bake 15 minutes or until heated.

Recipe By : Weight Watchers

Serving Size : 4


The Baked Potato (Good Eats)

1 large russet potato (If it looks like Mr. Potato Head«, you've got the right one.)

Canola oil to coat

Kosher salt

Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potato (or potatoes) thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.

Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam.

NOTE: If you're cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes.

Recipe by Alton Brown


Baked Yams with Lime and Honey

3 large yams (about 4 pounds)

1/2 cup water

6 tablespoons honey

Juice of 4 limes

1 1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

Sour cream, for garnish

Preheat the oven to 350 degrees F.

Wash the yams and place in a baking dish with the water. Bake until the potatoes are soft and the skins puffy, about 1 1/2 hours. Set aside to cool slightly (leave the oven on).

Peel the yams and place in a medium baking dish. Add the honey, butter, lime juice, salt and pepper. Stir and mash well with a potato masher. Cover with aluminum foil and return to the oven for 15 to 20 minutes, until heated through. Sprinkle the top with sour and serve hot.

Yield: 6-8 servings

Recipe from Gourmet Magazine


Baked Potato Soup

5 medium baking potatoes

8 slices bacon

1 cup sweet onions -- chopped

2/3 cup flour

6 cups chicken broth

2 cups half and half

1/4 cup fresh parsley -- chopped

1 1/2 teaspoons garlic -- minced

1 1/2 teaspoons dried basil

1 teaspoon salt

1 teaspoon coarsely ground pepper

1/2 teaspoon hot sauce

1 3/4 cups shredded cheddar cheese -- divided

1 cup green onions, sliced -- divided

1/4 cup fresh parsley -- chopped

Wash potatoes; prick several times with a fork. Bake at 400F degrees for 1 hour or until done; let cool. Peel potatoes, and slice crosswise. Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside. Cook onion in drippings, stirring constantly, until tender; add flour, stirring well. Cook 1 minute, stirring constantly. Gradually add chicken broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in potato, half-and-half, and next 6 ingredients. Bring to a simmer, and cook, uncovered, 10 minutes (do not boil). Stir in 1 cup cheese and 1/4 cup green onions. Cook until cheese melts, stirring often. Ladle soup into individual soup bowls. Top evenly with crumbled bacon. Sprinkle evenly with remaining 3/4 cup cheese, 3/4 cup green onions, and parsley.

Recipe By : http://www.cdkitchen.com


Broccoli-Chedder Stuffed Potato

10 ounces Idaho potatoes

1/2 cup broccoli steamed and chopped

1 tablespoon nonfat sour cream

3/4 ounce lowfat cheddar cheese shredded

In small bowl, combine potato flesh, broccoli and sour cream. Sprinkle with cheese and bake and 375 for 15 minutes or until heated.

Recipe By : Weight Watchers


Beef Chili and Cheddar Topping

1 1/2 lb ground beef

1 Tbsp chili powder

1/2 t salt (oppotional)

1 can (15 oz) hot chili beans

1 1/2 c shredded cheddar cheese

green onion for garnish

Bake potatoes. Brown ground beef and drain. Add chili powder and salt. Add beans and 1 c cheese; cook and stir until heated through. Season potatoes as desired and fill with topping. Garnish with green onions remaining cheese. Sour cream is also a good garnish for this.


Baked Potato and Onion

4 baking potastoes, peeled (about 4 1/2 inches long)

4 teaspoons margarine, melted

1 medium onion sliced

Salt* and pepper as desired

1. Preheat oven to 400 degrees F.

2. Cut each potato in 4 crosswise slices

3. Brush margarine between slices and over top.

4. Reassemble potato, with onion slices between potato slices. Hold together with tooth picks. Sprinkle with salt and pepper.

5. Wrap eavh potato in heavy-duty aluminum foil or double thickness of lightweight foil.

6. Bake on baking sheet 45 minutes or until potatoes are tender.

7. Open foil and return potates to oven to brown tops.

Yield: 4 servings


Baked Seasoned Potatoes and Onions

2-4 servings

4 russet potatoes, peeled and sliced into 1/4 inch rounds

1 onion, sliced

2 tablespoons chopped parsley

6 tablespoons butter

Salt and pepper

Paprika

Preheat oven to 375 degrees. Butter baking dish and lay out a single layer of potatoes. Top with a layer of onions. Sprinkle with some parsley, salt and pepper and paprika. Dot with dabs of butter. Continue layering remaining ingredients. Cover dish with foil and bake for 40 minutes or until potatoes are tender

Yield: 2-4 servings


Baked Potato Wedges

6 Medium Potatoes

4 Tablespoons Melted Butter

1/4 Teaspoon garlic powder

4 Dashes parsley

Salt & pepper

Scrub potatoes. Do not peel. Cut each potato lengthwise in quarters. Stir together melted butter, garlic powder and parsley. Arrange potatoes skin side down on a shallow baking pan. Brush seasoned butter over cut surfaces of potatoes. Sprinkle with salt and pepper. Bake, uncovered, at 400F degrees for about 1 hour or until golden brown and tender when pierced.

Recipe By : CDKitchen http://www.cdkitchen.com


Baked Hash Browns

3/4 Cup sour cream

1 1/2 Cups shredded Cheddar cheese

1 Can Durkee fried onion rings

1 Pound frozen hash browns

1 Can cream of celery soup

1/4 Teaspoon pepper

1/4 Teaspoon seasoned salt

1/4 Cup milk

In a bowl combine 1/2 cup of cheese, 1/2 can of the onion rings, can of cream of celery soup, milk and sour cream. Mix well and add hash browns and mix until potatoes are coated with mixture.

Pour into 9 x 13 inch baking dish. Cover with foil and bake at 375F degrees for 45 minutes to 1 hour. After baking time add the rest of the cheese and onion rings to top and bake an additional 5-15 minutes to brown onion rings and melt cheese.

Recipe By : CDKitchen http://www.cdkitchen.com


Baked Potato Salad

3 pounds red potatoes -- baked

2 cups cheddar cheese -- shredded

8 ounces ranch salad dressing

1 tablespoon prepared mustard

6 green onions -- chopped

1 red bell pepper -- chopped

2 slices bacon -- cooked and crumbled

Cool baked potatoes and cut into 1-inch cubes. Combine 1-1/2 cups cheese, dressing, and next 3 ingredients in a large bowl; add potato, tossing gently. Sprinkle with bacon and remaining 1/2 cup of cheese.

Recipe By : http://www.cdkitchen.com



Baked Samosas Abm

1/2 C Evaporated Milk -- plus 3 Tbsp

3 Tb Unsalted Butter

2 Ts Sugar

3/4 Ts Salt

2 1/2 Ts Active Dry Yeast

3 C Flour

Filling:

1 Md Idaho Potatoes -- Cut In 1/2" Cubes

1 C Frozen Peas

2 Tb Oil

2 Clove Garlic -- finely chopped

2 Ts Fresh Ginger -- finely chopped

1 Ts Dried Coriander

1/2 Ts Cumin

1/4 Ts Pepper

1/4 Ts Salt

Topping:

1 Egg -- beaten with

1 Tb Water

Place all dough ingredients in machine and program for knead and first rise. Press start. The dough will be quite firm but it should be moist enough to hold together. Make the filling while the dough is rising. Place the potato cubes in a small saucepan and cover with water. Bring to a boil over medium high heat, lower the heat to medium and continue cooking for 10 minutes, or until they have slightly softened but are not cooked through. Add the peas to the boiling water for the last minute of cooking. Drain the water from the potato cubes and peas.

Heat the oil in a large frying pan set over medium high heat and add the onions, garlic and ginger. Saute until the onions are translucent. Add the potato cubes, peas, coriander, cumin, pepper and salt and stir until well mixed. Remove from the heat and cool slightly. Turn the finished dough out on a lightly floured surface and divide it into 8 equal balls. Let the balls rest 10 minutes.

Preheat the oven to 350°F with the rack in the center position. Lightly spray a large baking sheet with vegetable cooking spray. On a lightly floured surface, roll each ball of dough to a 7" circle, rolling from the middle toward the edge. Distribute the filling evenly among the circles, about 3 heaping tb for each one. Lightly moisten the edge of each circle with water and fold over to form a semicircle. Press the edges together firmly. Fold the pressed edge inward toward the filling and press with you fingertips to seal. Lift the samosas onto the prepared baking sheet and generously brush the tops with the egg glaze. Bake the samosas for 15 minutes, or until they are a rich golden brown. Serve hot from the oven.

Recipe By : http://www.cdkitchen.com


Baked for Dinner Potatoes

4 Idaho or Russet potatoes, each weighing about 8 ounces

Olive oil

4 red bell peppers, seeded and finely julienned

1 pound of mushrooms, stemmed and finely sliced

Pesto, sun dried tomato or black olive paste to taste

Salt and pepper

Yogurt or chunk Parmesan cheese - optional

Preheat oven to 450 degrees. Wash the potatoes, prick them and bake for about an hour or until done. (If kids don't like very crunchy exterior, scrub the potatoes clean, wrap them in foil and then bake; they will then steam rather than bake.) Meanwhile, heat olive oil and saute peppers and mushrooms until tender. Remove from heat and stir in pesto, or other paste to taste and season with salt and pepper. When potatoes are done, split them almost all the way to the bottom and squeeze up some of the potato flesh; spoon vegetable topping over and around potatoes. If you did not add pesto or other paste, top with yogurt; if you added pesto or other paste, top with shaved Parmesan.

VARIATIONS

Fresh chopped tomatoes, mixed with olive oil and chiffonade of basil

2 cups pureed cottage cheese mixed with 1/4 cup chopped sun dried tomatoes or 1 tablespoon prepared pesto

Bean or meat chili

Smoked salmon, chives and sour cream

Twice baked Southwest: scoop out filling from potatoes which are baked, mix with cheddar cheese, sour cream, green chilis or jalapenos and scallions, refill and reheat for 15 minutes or in microwave if you don't mind losing crisp texture of outside skin.

VARIATION FOR ADULTS: Toast bread, top with thin slices of Swiss, Monterey Jack or Cheddar cheese and melt slightly in toaster oven. After hamburger mix is done, separate mixture between two skillets. To adults portion add chopped green chilis or minced fresh jalapeno peppers. Can top with sour cream and slivers of red bell pepper.

Yield: 4 servings

Recipe by Michelle Urvater


Buttermilk Blue Potatoes Au Gratin

7 md Maine russet potatoes parboiled, peeled, and thinly sliced

2 1/2 tb Unsalted butter

1 Garlic clove -- crushed

2 Shallots or green onions, minced

2 tb Unbleached flour

1 1/2 c Milk -- at room temperature

1 c Buttermilk -- at room temp

1 t White pepper

1/4 c Mayonnaise

1 t Dijon mustard

1/4 ts Worcestershire sauce

1/4 c Fresh parsley -- chopped

2 oz Blue cheese -- crumbled,, divided

3 c Raw mushrooms -- sliced

1 c Monterey jack -- grated

1 1/2 c Potato chips -- coarsely, crushed

1 (10 oz) pkg frozen chopped broccoli -- thawed

1 tb Canned pimento -- diced

Arrange half of the potatoes in the bottom of a buttered 2 1/2-quart shallow casserole dish. Make the buttermilk-blue cheese sauce as follows: melt butter in a medium saucepan over low heat. Add garlic and shallots and saute for 1 minute. Add flour, stir, and cook for 3 minutes more. Pour in milk and buttermilk all at once. Cook, stirring constantly, until sauce thickens and bubbles. Remove from heat and stir in white pepper, mayonnaise, mustard, Worcestershire, parsley and half of the blue cheese. Layer all the mushrooms over the potatoes in the casserole; top with half of the sauce and distribute the grated jack cheese over the sauce. Layer remaining potatoes over cheese and spoon remaining sauce on top. Sprinkle with remaining blue cheese. Bake at 350F for 45 minutes. Sprinkle potato chips over top and bake an additional 10 minutes. Meanwhile, blanch the broccoli.Arrange broccoli around outer edges of casserole and garnish with pimento; bake 5 minutes longer.


Breakfast Baked Potato

Make a nest in a baked potato. Break an egg into the nest. Sprinkle on a bit of black pepper and chopped basil. Bake at 350 - 400 degrees until egg is done to your liking.


Beef Chili and Cheddar Topping

1 1/2 lb ground beef

1 Tbsp chili powder

1/2 t salt (oppotional)

1 can (15 oz) hot chili beans

1 1/2 c shredded cheddar cheese

green onion for garnish

Bake potatoes. Brown ground beef and drain. Add chili powder and salt. Add beans and 1 c cheese; cook and stir until heated through. Season potatoes as desired and fill with topping. Garnish with green onions remaining cheese. Sour cream is also a good garnish for this.


Baked Potatoes with Western Style Sauce

3 tablespoons margarine

1/2 cup green pepper -- diced

1/2 cup celery -- diced

1/2 teaspoon dry mustard

3 tablespoons flour

1 1/2 cups milk

1 1/2 cups Cheddar cheese -- grated

1/2 pound smoked ham, fully cooked -- diced

1/8 teaspoon Tabasco sauce

6 baking potatoes -- baked

In large saucepan or Microwave dish, melt margarine. Saute green pepeppers and celery until crisp-tender, 3 minutes. Stir in dry mustard and flour. Cook for 1 minute. Gradually add milk. Stir until thick. Add cheese and stir to melt. Add ham and Tabasco sauce. Heat. Serve over hot baked potatoes.


Broken Bow Scalloped Potatoes

4 c Potatoes; thinly sliced, peeled

2/3 c Onion; diced

2 tb Flour

1 ts Salt

1/8 ts Pepper

2 tb Butter or margarine

1 1/2 c Milk

Paprika

Arrange a layer of potatoes in a greased 2-qt casserole. Cover with some of the onion. Sprinkle some of th combined flour, salt and pepper. Dot with some of the butter. Repeat layers until all are use, ending with butter. Pour milk over all. Sprinkle with paprika. Bake, covered, in a slow oven (325 degrees) 1 hour. Uncover and bake 20 minutes longer or until potatoes are tender.

Yield: 4 servings.

From Oklahoma Cookin' received from Joyce Burton in the April '96 swap.


Basil Scalloped Potatoes

vegetable cooking spray

2 cloves garlic -- minced

3/4 skim milk -- divided

1 tablespoon flour

3/4 cup evaporated skim milk

2 tablespoons fresh basil -- chopped

1/4 teaspoon salt

1/4 teaspoon dried crushed red pepper

1/4 teaspoon ground white pepper

4 cups baking potato -- peeled, sliced

1/2 cup gruyere cheese -- shredded

2 tablespoons parmesan cheese -- freshly grated

Coat a large saucepan with cooking spray; place over medium-high heat until hot. Add garlic, and saute until tender. Combine 1/4 cup skim milk and flour; stir with a wire whisk until smooth. Add flour mixture to garlic; cook, stirring constantly, 1 minute or until mixture thickens. Gradually add remaining 1/2 cup skim milk, evaporated milk, and next 4 ingredients. Bring to a boil, stirring constantly. Add potato. Spoon half of mixture into an 11 x 7 x 1 1/2-inch baking dish coated with cooking spray. Top with half of Gruyere cheese. Repeat layers. Sprinkle wih Parmesan cheese. Cover and bake at 350 for 30 minutes. Uncover and bake 15 additional minutes. Let stand 10 minutes before serving.

Recipe By : http://www.cdkitchen.com


Baked Potatoes Elegante

6 Medium Baking Potatoes

3 Tb Softened Butter

1/2 C Sour Cream

1 T Onion Salt

3 Oz Softened Cream Cheese

2 Tb Milk

Salt & Pepper to taste

Bake potatoes at 375 degrees until done. Cut slice from top of each potato and scoop out insides.

Mash potato insides and mix with sour cream, cream cheese, butter, onion salt, salt, and pepper. Beat until smooth and fluffy. Fill potato shells with mixture.

Return to oven and bake 15 minutes or until potatoes are heated through.


Bivalve Flavored Baked Potatoes

1 pint shucked oysters

1/2 pound scallops

1 small green pepper -- chopped fine

celery fronds -- chopped fine

1 large Italian onion -- chopped fine

Lots of finely chopped parsley

Ground black pepper

Ground thyme

1/2 pound thick sliced Polish ham -- diced

1 quart light cream

3 teaspoons flour

A lot of red-skinned potatoes -- washed well and thinly sliced

High quality bread crumbs

Laminate the solid ingredients into a shallow of deep baking dish in the following order: onions, pepper, celery, oysters (including shell liquor if present in the container), ham, scallops, potatoes; disperse the parsley, thyme and black pepper throughout during the lamination process. Cover the dish tightly with plastic film and place in microwave at medium power for a period sufficient to cook the celery.

Mix the flour in a few tablespoon cold water by shaking it violently in a tightly closed jar. Pour the flour suspension all over the cooked ingredients in the dish; light stirring might be in order. Now add the cream until the liquid level is slightly below the surface of the mix. Sprinkle the top with a generous layer of bread crumbs. Place uncovered in a heated oven and bake until the juice bubbles up around the edges and the surface is nicely browned.

Recipe By : Key Gourmet CD Rom


Baked Potatoes Farmer Style

6 lg Idaho Potatoes (about 3-lb)

2 tb Butter or margarine

3 tb Salad oil

1 1/4 c Onion, finely chopped

1 1/4 c Green pepper, finely chopped

1/2 c Milk

1/4 c Butter or margarine

1 1/2 ts Salt

1/4 ts Pepper

1 t Paprika

1 1/2 c Grated Cheddar cheese (6-oz)

1. Preheat oven to 425°F.

2. Wash and scrub potatoes; dry thoroughly. Rub surface with 2 tablespoons butter. Prick skin with fork, to let steam escape durning cooking.

3. Bake 50 to 60 minutes. Potatoes are done when they can be easily pierced with fork.

4. Slash tops in an X; then gently squeeze; with fork, remove most of potato to large bowl, keeping skin intact. Mash potato with fork.

5. In hot oil in medium skillet, saute onion and green pepper until tender- about 5 minutes. Heat milk.

6. Add sauted vegetables, hot milk, butter, salt, pepper, paprika and 1 cup grated cheese to mashed potato, mixing well with fork. Pile lightly into potato shells, mounding high. Sprinkle rest of grated cheese over tops of potatoes, dividing evenly.

7. Return to oven; bake 15 minutes, or until thoroughly hot and cheese is melted.

Makes 6 servings

Recipe From: McCall's, April 1982 Joan Johnson

Back to Baked & Smashed Potatoes

Fried Potatoes Mashed Potatoes Potato Cakes

Potato Casseroles Potato Pies Potato Salads Potato Soups

Various Recipes Potato Varieties, Tips and Misc.