BAKED POTATO WITH SHALLOT CORN BUTTER
Steps:
- 1. Preheat oven 400 degrees. Prick the potatoes with a fork. Bake the potatoes until a fork goes in easily Remove from oven and cut down the middle. Season with salt and pepper
- 2. Cook the corn kernels in boiling water for about 3 minutes. Drain.
- 3. Place the shallots, butter, lime juice, half of the corn kernels and chives in a food processor. Process until well mixed. Stir in the other half of the corn and put on top of potatoes
LOADED BAKED POTATO CASSEROLE
This casserole combines all the irresistible features of a loaded spud, but is cooked and served family style for an extra-hearty side.
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F and spray a 3-quart casserole dish with nonstick spray. Set aside.
- Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.
- Put the potatoes into the prepared casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the potatoes are soft and begin to brown, about 45 minutes.
- Meanwhile, mix together the cream cheese and 1 cup Cheddar in a bowl until well combined. Dollop over the potatoes, then sprinkle with the remaining cup Cheddar and bake until the cheese is melted and bubbly and the potatoes are completely cooked through when poked with a knife, 13 to 15 minutes.
- Dollop the sour cream evenly over the casserole and sprinkle with the scallions and bacon pieces.
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
CORN ON THE COB WITH SHALLOT-THYME BUTTER
Categories Herb Side Vegetarian Quick & Easy Summer Thyme Shallot Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 5
Steps:
- Melt 2 tablespoons butter in heavy small skillet over medium heat. Add shallots and sauté until brown, about 4 minutes. Cool. Combine remaining 6 tablespoons butter and thyme in small bowl. Add shallot mixture and blend well. Season to taste with salt and pepper. (Butter can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
- Prepare barbecue (medium-high heat). Brush corn with olive oil. Grill corn away from direct heat until just cooked and beginning to brown in a few places, turning frequently, about 10 minutes. Alternatively, omit brushing corn with olive oil and cook in large pot of boiling salted water until tender, about 6 minutes, drain. Serve corn with shallot-thyme butter.
EASY PAN FRIED POTATOES, SHALLOTS WITH PARSLEY BUTTER
Quick easy side dish. It takes just minutes into the microwave and then transfer to the pan for a quick pan fry. Some fresh parsley, garlic and shallots make this perfect. I loved pan fried potatoes but sometimes they just take too long and I always feel like I'm using too much butter or oil so this is my quick compromise. Now you can use the pre-bagged either frozen or dairy aisle packaged potatoes, but to me there is no comparison. I just love the sweetness and rustic flavor of the red skinned potatoes. Besides this is so easy to make and such a great inexpensive side dish. Serve with steak, fried fish, or any seafood, and of course one of my favorites an omelette. I don't know about you, but I can eat breakfast any time of the day.
Provided by SarasotaCook
Categories Potato
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Potatoes -- Add the potatoes to a bowl or I prefer using a pie plate and add just a tablespoon or so of water and cover with plastic wrap. Now microwave. I like to start at 5 minutes and then check. You want them slightly tender but still firm and not falling apart - remember you are going to finish then in the pan. Once they are done, just remove from the microwave and drain well, you don't want water to hit a hot pan.
- Pan Fry -- Add the shallot and garlic to a medium saute pan with 1 tablespoon of the butter on medium heat and cook 2 minutes. Increase the heat to medium high to high and add the other tablespoon of butter, potatoes and parsley. I like to let them set for a couple of minutes to brown on the bottom before flipping and stirring breaking them up slightly and then again a couple of minutes on the other side before I stir or flip and again breaking them up a bit. They will start to break apart which is fine. Then add the scallions, salt and pepper and serve.
Nutrition Facts : Calories 524.7, Fat 6.7, SaturatedFat 3.8, Cholesterol 15.3, Sodium 83.6, Carbohydrate 104.7, Fiber 11.2, Sugar 6.6, Protein 12.7
NEW POTATOES WITH BALSAMIC AND SHALLOT BUTTER
The balsamic butter mixture turns these potatoes a nice, dark brown, and is delicious! You can make the butter ahead of time, chill it, then re-warm (30 sec in the microwave) and toss it with the potatoes just before serving. From Cooking Light, March 2005.
Provided by Julesong
Categories Potato
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a small saucepan over medium heat, bring the vinegar to a boil; reduce the temperature to low and simmer until the vinegar is reduced to 2 tablespoons of liquid - it will be thick and syrupy and will take about 10 minutes.
- Pour reduced vinegar into another bowl and let cool completely.
- While vinegar is cooling, place the potatoes in a saucepan and add water to cover; bring to a boil then reduce heat and let simmer for 20 minutes or until tender, then drain.
- While potatoes are cooking, to the cooled reduced vinegar add the melted butter, chopped shallots, thyme, 1/4 teaspoon of the salt, and black pepper, whisk well to incorporate and set aside.
- Cut the drained cooked potatoes in half (or 3rds diagonally, if using fingerlings), and place in a serving bowl.
- Sprinkle the remaining 1/4 teaspoon salt over the potatoes, toss, then add the butter mixture and basil or parsley and toss gently to coat.
- Serve immediately.
Nutrition Facts : Calories 264.4, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.3, Sodium 231.8, Carbohydrate 44, Fiber 5, Sugar 5, Protein 4.9
TWICE-BAKED POTATOES WITH CARAMELIZED SHALLOTS
These are really good. I always get complements. From Bon Appetit. ZWT West region (Idaho potatoes).
Provided by lazyme
Categories Potato
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- These small potato cups (each one is half a russet potato) are a great choice if you're short on oven space. The potatoes can be baked and stuffed one day ahead and chilled, then warmed in the oven for 20 minutes while the turkey rests before carving.
- Preheat oven to 400°F Pierce potatoes in several places with fork, then brush lightly with oil. Place potatoes directly on oven rack and bake until tender when pierced with fork, about 55 minutes. Cool potatoes slightly.
- Cut off thin slice from both short ends of each potato and discard. Cut each potato crosswise in half; stand each half on its small flat end. Using teaspoon, scoop out cooked potato pulp from each half, leaving 1/3-inch-thick shell and forming potato cup. Place potato cups in 13x9x2-inch glass baking dish. Place potato pulp in medium bowl; add cheese, sour cream, milk, and cayenne. Using potato masher or fork, mash until well blended and almost smooth. Season to taste with salt and pepper. Mound mashed potato mixture in potato cups.
- Melt butter in heavy medium skillet over medium heat. Add shallots and sauté until tender and deep brown, about 12 minutes. Top potato cups with shallots. (Can be made 1 day ahead. Cover and chill.)
- Preheat oven to 350°F Bake potato cups until heated through, about 20 minutes. Sprinkle with parsley and serve.
Nutrition Facts : Calories 177.5, Fat 7.7, SaturatedFat 4.8, Cholesterol 18.5, Sodium 51.6, Carbohydrate 24.7, Fiber 2.4, Sugar 1.3, Protein 3.7
CREAMY POTATO & SHALLOT GRATIN
How will you serve your potatoes this Christmas? If rich and creamy is your thing, try this indulgent gratin recipe
Provided by Good Food team
Categories Dinner, Side dish
Time 1h25m
Number Of Ingredients 8
Steps:
- Heat most of the butter in a shallow pan. Add the shallots, bay leaf and thyme, and cook for 10 mins until soft, golden and sticky. Pour in the cream and bring to the boil. Turn off the heat, season with nutmeg and cayenne and leave to infuse.
- Meanwhile, heat oven to 200C/180C fan/ gas 6. Place the potatoes in a pan of cold water, bring to the boil, then drain. Butter a large gratin dish, then layer it up with potatoes and cream, finishing with a good ladle of cream and shallots. Use a fish slice to press everything down. You can now cover and chill it for up to a day before baking, if you like. Bake for 40 mins or until golden and the shallots are starting to crisp.
Nutrition Facts : Calories 438 calories, Fat 37 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.11 milligram of sodium
WHOLE ROASTED SHALLOTS AND POTATOES WITH ROSEMARY
I wanted to roast shallots the other day and found this recipe on the back of the package. I'm so glad I tried it, it smells wonderful too! We had it with roast chicken, but I'm sure it would go equally well with roast lamb or beef.
Provided by -Sylvie-
Categories Potato
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180°C/350°F/Gas 4.
- In a large baking tray mix the olive oil and balsamic vinegar (you can leave the balsamic vinegar out if you don't have any or don't like it), add the whole twigs of rosemary.
- Add the shallots and potatoes, stir so everything gets coated well.
- Season to taste with salt and pepper.
- Roast, uncovered, for approximately 1 hour or until the potatoes are tender. Depending on the size of the vegetables and your oven, they might take a little less or longer, according to some reviews it might be worth checking after about 45 minutes.
- Stir once or twice while roasting.
Nutrition Facts : Calories 270.1, Fat 10.4, SaturatedFat 1.5, Sodium 38.6, Carbohydrate 41.2, Fiber 4.1, Sugar 3.1, Protein 4.8
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