THE ULTIMATE STUFFED POTATO
Provided by Tyler Florence
Categories side-dish
Time 1h15m
Yield 4 stuffed potatoes
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Begin by baking the potatoes, as this will take the longest. Place potatoes onto a baking sheet. Pierce with a fork, drizzle with olive oil and season with salt. Place into preheated oven and bake for about 1 hour.
- While they are baking prepare the stuffing. Make a mornay sauce by combining the butter and flour over medium heat and then whisking in the milk. Fold in about 2 cups cheese and stir until melted. Once melted, remove from heat and fold in the cooked broccoli florets, crispy bacon bits, chopped chives and season with salt and freshly ground black pepper.
- When the potatoes are done make a cut across the top and squeeze it from the bottom so a small pouch opens up and the bottom is squared off. Spoon the filling over the top of the potato, sprinkle with cheese, season with pepper, to taste, and then pop in the oven for 2 more minutes until golden brown and bubbly.
CLASSIC MORNAY SAUCE
Provided by Food Network
Time 12m
Yield about 2 cups of sauce
Number Of Ingredients 8
Steps:
- In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes.
- Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.
- The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cool, cover surface with plastic wrap and refrigerate for several days.
BAKED POTATOES MORNAY
Make and share this Baked Potatoes Mornay recipe from Food.com.
Provided by Evie3234
Categories Lunch/Snacks
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pierce potatoes.
- Place on oven tray and bake in mod hot oven for about 1 hour or until tender.
- Cool 10 minutes.
- Cut tops from potatoes, scoop out half the flesh with a spoon, leaving skins intact.
- Combine chopped potato with filling, divide mixture between the potato shells.
- Bake potatoes, uncovered in a mod hot oven for about 15 minutes.
- ---------Filling-----------.
- Boil or steam asparagus until just tender; drain.
- Heat butter in pan, stir in flour, stir over heat until mixture is bubbly.
- Remove from heat,gradually stir in the milk, stir over heat until mixture boils and thickens.
- Remove from heat, stir in cheese, onions, salmon and asparagus.
- Serve.
Nutrition Facts : Calories 418.1, Fat 8.1, SaturatedFat 4.6, Cholesterol 32.6, Sodium 185.6, Carbohydrate 71.1, Fiber 9.1, Sugar 5.9, Protein 17.3
ENGLISH FISH MORNAY
A great way to use fish in the winter months, hearty and delicious. I use whatever fish is on sale or a large can of tuna (canned crabmeat works too). Snapper, flake and any other thicker style but delicate tasting fish fillet will do well for this recipe. A seafod mix would also work well, but I have not tried that yet.
Provided by cookingpompom
Categories Savory Pies
Time 1h
Yield 5-6 serving(s)
Number Of Ingredients 12
Steps:
- Melt the butter in a large pan, fry the onions until tender (about 2 minutes).
- Add the flour and cook for a full minute, add the milk and milk. Reduce the heat and whisk. Add the mustard and mix through.
- Add the fish and simmer for 5 minutes stirring carefully. Add the cream and pour into a well buttered pie plate or shallow ceramic baking dish.
- Top with the potato topping very carefully in small spoonfuls (so it doesn't sink to the bottom).
- Top with the cheese and breadcrumbs and bake for 40 minutes at 180oC (360F).
- Serve with bread and butter and steamed seasonal veggies.
- To make topping:.
- Mash the potatoes in a large bowl with the milk and butter. I like to use my hand beater to get it really smooth.
Nutrition Facts : Calories 609.3, Fat 31.1, SaturatedFat 18.8, Cholesterol 146.2, Sodium 464.6, Carbohydrate 45.2, Fiber 4.8, Sugar 3.2, Protein 37.4
BROCCOLI BAKED POTATOES
Put a new spin on the classic baked potato with this quick and tasty recipe
Provided by Good Food team
Categories Dinner, Main course, Side dish, Snack, Supper
Time 40m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Microwave the potatoes on High for 12-15 mins until tender. Meanwhile, steam or boil the broccoli for 3 mins, then drain well. When the potatoes have cooled a little, cut them in half lengthways and scoop the insides into a bowl.
- Put the potato shells on a baking sheet. Mash the flesh with a fork, then stir in the mustard, egg, most of the cheese and the broccoli. Season if needed, then pile back into the shells. Sprinkle with the reserved cheese and bake for 15 mins until the tops are crisp and golden. Serve with salad and Tomato relish (see recipe, below).
Nutrition Facts : Calories 347 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 0.9 milligram of sodium
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