Baked Sherry Potatoes Food

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BAKED SHERRY POTATOES



Baked Sherry Potatoes image

I've made these through the years and each time I do, I'm amazed at how easy they are and how rich they taste. These are great with roast beef dishes. So very simple and delicious.

Provided by Allison Hazell

Categories     Sides

Time 50m

Number Of Ingredients 5

1 lb baking potatoes, scrubbed and sliced into 1/4 slices
1/4 c butter, melted
1/4 c dry sherry (make sure it is dry!)
salt and pepper
1 Tbsp fresh parlsey chopped

Steps:

  • 1. Preheat oven to 400
  • 2. Arrange potato slices in layers in a gratin pan or baking pan, sprinkling salt and pepper over each layer. Pour sherry over the potatoes. Pour the melted butter over the potatoes. Make sure the potatoes are well coated.
  • 3. Bake uncovered for 30-40 minutes or until potatoes are cooked, but not mushy, and they are slightly browned on top. Remove from oven, sprinkle with chopped fresh parsley.

SHERRY POTATOES



Sherry Potatoes image

Sherry potatoes, thinly sliced potatoes baked in the oven with butter and dry sherry.

Provided by Elise Bauer

Categories     Side Dish     Potato

Time 45m

Yield 4

Number Of Ingredients 6

1 pound russet or yukon gold potatoes, scrubbed clean, sliced into 1/4-inch slices
1/4 cup butter (1/2 a stick), melted
1/4 cup dry sherry
Salt
Freshly ground black pepper
1 tablespoon fresh parsley, chopped

Steps:

  • Preheat oven to 375°F
  • Prepare potato slices in baking dish: Arrange potato slices in layers in a gratin pan or baking pan, sprinkling salt and pepper over each layer. Pour sherry over the potatoes. Pour the melted butter over the potatoes. Make sure the potatoes are well coated.
  • Bake: Bake at 375°F uncovered for 30-40 minutes or until potatoes are cooked, but not mushy, and they are slightly browned on top. Remove from oven, sprinkle with chopped fresh parsley to serve.

Nutrition Facts : Calories 216 kcal, Carbohydrate 25 g, Cholesterol 31 mg, Fiber 3 g, Protein 3 g, SaturatedFat 7 g, Sodium 340 mg, Sugar 2 g, Fat 12 g, ServingSize Serves 4, UnsaturatedFat 0 g

SCALLOPED POTATOES



Scalloped Potatoes image

This is delicious recipe, the whole family loves them. Though, I must warn you, there is a lot of butter involved, so if you are health conscious this recipe is not for you! Enjoy!

Provided by STEPHIE95

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 40m

Yield 5

Number Of Ingredients 6

5 potatoes, peeled and sliced
1 (8 ounce) package Cheddar cheese, cubed
½ cup butter
1 cup milk
2 teaspoons cooking sherry
1 cup cornflakes cereal crumbs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and place in a 2 quart casserole dish.
  • In a microwave safe dish combine cheese, butter and milk. Microwave until cheese and butter melt; stir in the sherry. Pour cheese mixture over potatoes and sprinkle cornflakes crumbs on top.
  • Bake in preheated oven for 15 to 30 minutes, or until heated through.

Nutrition Facts : Calories 554.7 calories, Carbohydrate 46.4 g, Cholesterol 99.7 mg, Fat 34.4 g, Fiber 3.6 g, Protein 16.6 g, SaturatedFat 21.8 g, Sodium 491 mg, Sugar 4.8 g

BAKED POTATO SALAD



Baked Potato Salad image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 11

2 pounds small Yukon gold potatoes
1 bunch parsley, about 1 inch of stems still attached, roughly chopped with scissors
1 bunch basil, about 1 inch of stems still attached, roughly chopped with scissors
Kosher salt and freshly ground white pepper
1/3 cup extra-virgin olive oil
Pinch of sugar
4 to 6 tablespoons red wine vinegar
2 shallots, sliced into 1/4-inch-thick rounds
2 tablespoons smooth Dijon mustard
1 tablespoon capers, plus 1 teaspoon brine from the jar
4 to 6 gherkins, finely chopped, plus 1 tablespoon brine from the jar

Steps:

  • Preheat the oven to 350 degrees F. Arrange the potatoes in a single layer in a baking dish and put in the center of the oven. Bake until the potatoes are tender and can be pierced with the tip of a knife, about 50 minutes.
  • Meanwhile, combine the parsley and basil in a food processor or blender. Season with salt and white pepper, add 2 tablespoons water and blend. With the motor running, pour the olive oil through the top in a slow, steady stream. Add the sugar and taste for seasoning. Pulse to combine and set aside. (This doesn't need to be a smooth puree: It should be a little rustic and chunky.)
  • In a large bowl, combine the vinegar, shallots, mustard, capers and brine, and the gherkins and brine. Add half of the parsley-basil puree and toss. Taste for seasoning.
  • When the potatoes are done, remove them from the oven and let cool for a few minutes. Peel half of the potatoes (some skin adds a nice flavor to the salad). Cut any big potatoes into quarters and cut the rest in half. Put the potatoes in the bowl with the dressing; season lightly with salt and pepper and gently toss. Serve at room temperature with the remaining herb puree on the side.

THE BAKED POTATO



The Baked Potato image

Provided by Alton Brown

Categories     side-dish

Time 1h10m

Yield 1 potato per person

Number Of Ingredients 4

1 large russet potato (If it looks like Mr. Potato Head®, you've got the right one.)
Canola oil to coat
Kosher salt
Optional toppings, such as butter, sour cream, shredded Cheddar and/or scallions

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.

SHERRIED SWEET POTATOES



Sherried Sweet Potatoes image

Sort of a pudding-like side dish. It takes about 5 medium sweet potatoes to equal 4 cups. If you use cooking sherry, omit the salt. If you want to get fancy, you can sprinkle the top with sliced almonds or finely chopped pecans during the last 5 minutes of baking. The preparation time does not include the time to initially cook the sweet potatoes--I do this in batches in the microwave, but have found the time to vary quite a bit depending on the microwave (my current one works much faster than my former one). I microwave them just until they're soft enough to mash.

Provided by echo echo

Categories     Yam/Sweet Potato

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 8

4 cups cooked mashed sweet potatoes
1/2 cup sugar
1/4 cup butter
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 cup dry sherry
1/2 cup milk

Steps:

  • Combine all ingredients and beat with a mixer until fluffy.
  • Turn into a buttered 1½ quart casserole and bake at 375° 45 minutes.
  • Serve hot.

SHERRIED MUSHROOM BAKED POTATOES



Sherried Mushroom Baked Potatoes image

Each week my husband and I have steak with a potato variation, like these tangy baked spuds. How can you go wrong with mushrooms and sherry? -Charlene Chambers, Ormond Beach, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 1h40m

Yield 8 servings.

Number Of Ingredients 9

4 large baking potatoes (about 3-1/4 pounds)
1/4 cup butter, cubed
1 cup sliced fresh mushrooms
1 small onion, chopped
1 garlic clove, minced
1/2 cup sherry
1/3 cup 2% milk
1/2 cup sour cream
2 tablespoons minced fresh chives

Steps:

  • Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Place in a foil-lined 15x10x1-in. baking pan; bake 1 hour or until tender., Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, onion and garlic; cook and stir until tender. Stir in sherry. Bring to a boil. Reduce heat; simmer, uncovered, 14-16 minutes or until liquid is almost evaporated., When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells., In a large bowl, mash pulp with milk, sour cream and chives. Stir in mushroom mixture. Spoon into potato shells. Return to baking pan. Bake 25-30 minutes or until heated through.

Nutrition Facts : Calories 248 calories, Fat 9g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 63mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.

BAKED PORK CHOPS WITH APPLE & SHERRY



Baked Pork Chops With Apple & Sherry image

You'll love the aroma as these little beauties are baking. Great flavor. I like to serve them with new potatoes & carrots and a salad

Provided by Bergy

Categories     Lunch/Snacks

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

6 boneless pork chops
2 large apples, peeled, cored & sliced
1/4 cup brown sugar (I use a bit less)
1/2 teaspoon cinnamon
2 tablespoons butter
salt
pepper
1/2 cup dry sherry

Steps:

  • Brown the chops in a skillet.
  • Heat oven to 350°F degrees.
  • Arrange apple slice in the bottom of an oven proof pan large enough to hold the 6 chops in a single layer. Sprinkle apples with the brown sugar& cinnamon, dot with the butter.
  • Top with the chops.
  • Pour in the sherry.
  • Cover with foil or lid.
  • Bake for approx 1 hour or until tender.

Nutrition Facts : Calories 411, Fat 16.8, SaturatedFat 7, Cholesterol 134.1, Sodium 126.9, Carbohydrate 20, Fiber 1.9, Sugar 16.8, Protein 40.1

EASY BAKED POTATO SALAD



Easy Baked Potato Salad image

This is a very delicious potato salad recipe that we all really enjoyed for dinner. I love the use of sour cream in this recipe - it gives the salad a lot of creaminess without being heavy. You can adjust the amount of seasonings, cheese, and bacon to your personal preferences.

Provided by Rebekah Rose Hills

Categories     Potato Salad

Time 1h20m

Yield 8

Number Of Ingredients 7

2 pounds red potatoes, scrubbed
¾ thick slice bacon, divided
1 cup shredded Cheddar cheese, divided
¾ cup sour cream
¼ cup mayonnaise
¼ teaspoon salt, or to taste
¼ teaspoon freshly ground black pepper, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Prick potatoes several times with a fork and place onto a baking sheet. Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour.
  • Line a baking sheet with aluminum foil. Lay bacon strips in a single layer on the sheet. Add baking sheet to the oven while potatoes are baking and cook bacon until browned and crisp, about 15 minutes. Drain bacon slices on paper towels.
  • Remove cooked potatoes from oven and set aside to cool completely.
  • Crumble cooled bacon and cut potatoes into bite-sized pieces. You can either peel the potatoes or leave the skins on, depending on your preference.
  • Combine most of the Cheddar cheese, most of the bacon, mayonnaise, sour cream, salt, and pepper in a large bowl. Stir to blend. Add diced potatoes and toss gently with a spatula until evenly coated.
  • Sprinkle remaining Cheddar cheese and bacon over the top of the salad before serving.

Nutrition Facts : Calories 248.4 calories, Carbohydrate 19.5 g, Cholesterol 29.4 mg, Fat 16.4 g, Fiber 2 g, Protein 6.8 g, SaturatedFat 7.2 g, Sodium 235.5 mg

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