THE BAKED POTATO
Provided by Alton Brown
Categories side-dish
Time 1h10m
Yield 1 potato per person
Number Of Ingredients 4
Steps:
- 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. Add toppings if using.
CRISPY SKIN BAKED POTATOES
I used to microwave baked potatoes for about half the cooking time and finish them off in the toaster oven. My better half said they had steamed taste-not like real baked. I found this recipe in one of the many cooking magazines that I subscribe to (not sure which one).
Provided by joan in CNY
Categories Potato
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Scrub potatoes with a vegetable brush, coat with vegetable oil and sprinkle liberally with sea or kosher salt.
- Pierce twice on each side with a fork and place in a 450°F oven.
- Bake for 1 hour or more, depending on the size of potatoes.
- These are fabulous with a moist and fluffy interior and a crispy skin if you care to eat it.
Nutrition Facts :
BEST BAKED POTATO
Make and share this Best Baked Potato recipe from Food.com.
Provided by cooking_geek
Categories Potato
Time 1h10m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Heat oven to 350°F 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 (I put a piece of aluminum foil) 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.
Nutrition Facts : Calories 284.1, Fat 0.3, SaturatedFat 0.1, Sodium 22.1, Carbohydrate 64.5, Fiber 8.1, Sugar 2.9, Protein 7.5
PERFECT BAKED POTATO
This baked potato has a crisp, golden skin, and is light and fluffy on the inside. Great comfort food!
Provided by CURLEEGIRLEE
Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes
Time 1h31m
Yield 1
Number Of Ingredients 6
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Scrub the potato, and pierce the skin several times with a knife or fork. Rub the skin with olive oil, then with salt.
- Place the potato in the preheated oven, and bake for 90 minutes, or until slightly soft and golden brown. Slice the potato down the center, and serve with butter and black pepper. Sprinkle shredded Cheddar cheese over the top, if desired.
Nutrition Facts : Calories 419.3 calories, Carbohydrate 38.3 g, Cholesterol 57.7 mg, Fat 24.5 g, Fiber 5 g, Protein 13.1 g, SaturatedFat 13.1 g, Sodium 1447.8 mg, Sugar 1.9 g
SUNNY'S GREEN GODDESS TWICE BAKED POTATOES
Provided by Sunny Anderson
Categories side-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the potatoes: Preheat the oven to 400 degrees F. Rub the potatoes all over with the oil. Season the skins with salt and pepper and place on a baking sheet. Bake until tender inside, about 1 hour. Set aside until cool enough to handle, but still warm. Leave the oven on.
- For the yogurt mixture: While the potatoes are baking, in a medium bowl, stir together the yogurt, cilantro, dill, mint, parsley and scallions. Taste and season with salt and pepper. Set aside.
- For the filling: Slice each potato in half lengthwise. Use a spoon to gently hollow out each half, leaving about 1/4 inch of flesh around the border and bottom. Mash the potato flesh in a large bowl with a fork or potato masher. Add the melted butter, half of the cream or milk, 1 cup of the cheese blend, 1/2 cup of the yogurt mixture, and salt and pepper to taste. Reserve the rest of the yogurt mixture for serving. Mix to combine, adding more cream or milk to make smooth. Taste and season with salt and pepper if needed.
- Re-bake the potatoes: Line a baking sheet with parchment or nonstick aluminum foil. Place the hollowed-out potatoes on the prepared baking sheet. Using a large spoon, fill the recess of each potato with the filling. Top the potatoes with the remaining cheese. Bake until the tops begin to brown, 20 to 25 minutes. Serve with a dollop of the reserved yogurt mixture.
BAKED POTATO SALAD ( DONE MY WAY )
I was looking for a way to use a couple of extra baked potatoes,and decided to make a potato salad. But searching through the ones here at " ZAAR " I didn't seem to have all the ingredients that some called for, so I came up with this one.The cook time includes frying the bacon and chilling. If you try it I hope you like it. Submitted to " ZAAR " on May 19th.,2010.
Provided by Chef shapeweaver
Categories Potato
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium sized bowl mix together salad dressing ingredients and chill for about 10 minutes.
- After dressing has chilled, add everything else except the potatoes, stirring well.
- Now gently fold potatoes into mixture, making sure potatoes are evenly covered.
- Chill for at least 3 hours taste to see if seasonings need to be adjusted, at this point if you like you can add more sour cream.
Nutrition Facts : Calories 405.3, Fat 24.2, SaturatedFat 7.4, Cholesterol 31.5, Sodium 1000.7, Carbohydrate 41.1, Fiber 4.3, Sugar 3.6, Protein 7.4
BAKED POTATO SOUP MY WAY
I love potato soup. I also have mashed potatoes in the fridge frequently. When I mash my potatoes I always add butter and sour cream. They are delicious that way. When I made my potato soup I decided to use them instead of new potatoes. It was so good so now I always make my potato soup this way.
Provided by Gloria 15x
Categories Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cook bacon and reserve.
- Cook vegetables in remaining bacon drippings over medium heat until transparent, and tender, about 5 minutes.
- Add flour, stirring to prevent lumps; cook for 3 to 5 minutes, until mixture just begins to turn golden.
- Add chicken stock gradually, whisking to prevent lumps. Cook until liquid thickens.
- Reduce heat to simmer and add potatoes, 1/2 & 1/2, chopped bacon, salt, pepper sauce and black pepper.
- Simmer for 10 minutes; do not allow to boil.
- Add cheese and green onion and heat until cheese melts.
- Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.
Nutrition Facts : Calories 453.5, Fat 25, SaturatedFat 13, Cholesterol 71.4, Sodium 1335.4, Carbohydrate 41, Fiber 2.8, Sugar 7.1, Protein 16.1
BAKED IT MY WAY POTATOES
Make and share this Baked It My Way Potatoes recipe from Food.com.
Provided by Perfect Pixie
Categories Lunch/Snacks
Time 22m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- prick potatoes all over with a fork.
- rub all over with oil and then with salt.
- put on plate, cook in microwave on high for 6 minutes, stand for 10 minutes.
- slice top neatly off.
- scoop out potatoe with teaspoon, leave shell intact.
- mash it with sour cream and parsley.
- spoon it back into shell.
- put cheese on top.
- cook on high for 90 seconds.
Nutrition Facts : Calories 233, Fat 6.7, SaturatedFat 3, Cholesterol 9.7, Sodium 668.3, Carbohydrate 38.4, Fiber 4.7, Sugar 1.7, Protein 6.1
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