Baked Potato With Nuts Food

PERFECT BAKED POTATO

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.

THE BAKED POTATO

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 CHIPS

Steps:

• Gather the ingredients.
• Preheat the oven to 450 F. Coat a large baking sheet with cooking spray.
• In a large bowl, toss the potato slices together with the olive oil and salt to coat evenly. Spread the potato slices in a single layer on the prepared baking sheet.
• Place in the oven and bake for 10 to 12 minutes, or until the chips are a very light golden color and appear crunchy. Keep a careful eye on the potatoes to make sure they don't brown and overcook.
• Allow chips to cool completely. Serve and enjoy.

BAKED POTATOES

Steps:

• Heat the oven to 220C/200C fan/gas 7. Rub a little oil over each potato and put on the top shelf of the oven. Bake for 20 mins, then turn down the oven to 190C/170C fan/ gas 5 and bake for 45 mins-1 hr more until the skin is crisp and the inside soft. Make a cross in the centre of each potato, dollop over the soured cream and serve.

OVEN BAKED GOLDEN POTATOES

Steps:

• Peel potatoes, pat dry, quarter and place on a lined with baking paper baking sheet.
• Drizzle potatoes with oil and bake in preheated oven at 200°C (approximatly 400°F) for 30-35 minutes, turning occasionally, until golden brown. Remove from oven and arrange on plates. Serve sprinkled with sea salt.

SWEET POTATO CASSEROLE - NO NUTS

Steps:

• Mix first 5 ingredients in a large bowl and spread into a large baking dish.
• Mix together the topping ingredients and sprinkle on top.
• Bake for 1/2 hour to 45 min in 350 degree oven.

BAKED BABY POTATOES WITH OLIVE PESTO

Steps:

• Preheat oven to 400°. Place potatoes in a large bowl. Add 2 tablespoons oil and salt; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake until tender, 30-35 minutes., Meanwhile, place olives, onion, pine nuts and garlic in a food processor; pulse until chopped. Gradually add remaining oil; process to reach desired consistency., When potatoes are cool enough to handle, cut thin slices off bottoms to allow potatoes to sit upright. Cut an "X" in the top of each potato; squeeze sides to open tops slightly. Place on a serving platter., Spoon olive pesto onto potatoes; top with sour cream. If desired, sprinkle with pepper. Serve warm.

LOADED BAKED POTATO WITH CASHEW CHEESE SAUCE

Steps:

• For the loaded baked potatoes: Preheat the oven to 425 degrees F.
• Using the tip of a knife or a fork, poke each potato 2 to 3 times. Place directly on the oven rack and bake until the potatoes are fork-tender and the skins are crispy, 55 to 60 minutes.
• For the cashew cheese sauce: Meanwhile, in a small saucepan, add the cashews, carrots, garlic, 1 teaspoon salt and 1 1/2 cups cold water and bring to a boil. Reduce the heat and simmer until the carrots are fork-tender, about 12 minutes.
• Carefully add the warm cashew mixture, including the liquid, to a blender. Add the nutritional yeast, lemon juice and salt to taste. Blend on high speed, adding more water if necessary, until smooth and creamy, about 30 seconds.
• After the potatoes have been cooking for about 35 minutes, prepare the broccoli. Spread the florets on a rimmed baking sheet in a single layer, drizzle with the olive oil, season with salt and pepper and toss well to coat. Roast until tender and starting to brown, about 20 minutes, then set aside.
• Meanwhile, in a large skillet, add the bacon and cook over medium-high heat until golden brown and crispy, 3 to 4 minutes per side. Remove the bacon to paper towels to drain. Roughly chop the bacon into small pieces or julienne and set aside.
• Cut a lengthwise slit in the top of each potato and gently push the ends toward the center to open up the potatoes. Fluff the insides of the potatoes with a fork, if you like. Drizzle some of the cashew cheese sauce into each potato. Top each potato with broccoli, more cashew cheese sauce, bacon and chives.

BAKED POTATO WITH NUTS

Steps:

• boil the potatos without peeling.
• mix all ingredients in a bowl.
• Then pierce a little all potatos with a help of knife (they must not be aparted).
• pour the sauce into the potatos.
• then bake them for nearly 20 minutes.
• service while its hot.