Baked Potato Smorgasbord Food
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.
BAKED POTATO
A step-by-step recipe for making a baked potato. Serve with your choice of toppings. Try sour cream and chives, cheese, and olives.
Provided by Faye
Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes
Time 1h33m
Yield 1
Number Of Ingredients 1
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Scrub the potato and prick it with a fork to prevent steam from building up and causing the potato to explode in your oven.
- Bake for 1 1/2 hours.
Nutrition Facts : Calories 128.3 calories, Carbohydrate 29.7 g, Fat 0.1 g, Fiber 2.1 g, Protein 2.7 g, Sodium 6.9 mg, Sugar 2.3 g
BAKED POTATO BUFFET
If you are having a buffet, think of baked potatoes. Serve them along with three toppings to choose from. Also, this idea makes a great gift to pass along to someone. Decorate a basket and a sign saying "Baked Potato Kit" and in it put 6 baking potatoes and little jars of toppings which you have labeled and tied with pretty twine.
Provided by Mimi in Maine
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In three small bowls combine ingredients for each topping; stir till well-blended.
- Cover and store in refrigerator till ready to use.
- About 3/4 hour before use, take them out of the refrigerator.
- If you are using them as a gift, give all three with the potatoes.
- If you are making these for a buffet, you may want to make extra topping to fit your guest list.
- NOTE: Bacon-Cheddar = 1 1/2 cups; Garlic-Pepper = 1/2 cup; Salsa = 1/2 cup.
Nutrition Facts : Calories 298.3, Fat 29.9, SaturatedFat 18.7, Cholesterol 74.9, Sodium 302.2, Carbohydrate 3.9, Fiber 0.5, Sugar 0.5, Protein 5.1
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