BAKED POTATO ICE CREAM
Steps:
- For the "butter" frosting: Line the inside of a cover of a butter dish with plastic wrap. Fill the cover completely with yellow frosting and freeze until hard. Lift the "butter" out of the cover using the plastic wrap. Cut into squares.;
- For the potato ice cream: Have a sheet pan covered with plastic wrap. On 1/2 of the pan, place the pint of ice cream down on its side. Fold the plastic over the ice cream and make a seal.
- Using your hands, quickly form the ice cream into a potato shape. Then, create a wedge across the length of the potato. Tightly twist the ends of the plastic wrap and make knots at each end, like a mozzarella ball.
- Place the ice cream in the freezer until it hardens, about 20 to 30 minutes.
- Remove the ice cream from the freezer, unwrap and dust all over with cocoa powder. Fill the wedge with whipped topping and place a pat of "butter" frosting on top. Sprinkle with pistachios and serve immediately.
BAKED POTATO ICE CREAM SUNDAES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- Have ready 4 sheets of plastic wrap. Place 3 generous scoops of ice cream on each sheet; gather ends lengthwise and mold into the shape of a baked potato. Set each on a sheet of aluminum foil and wrap to hold in place; transfer to freezer to firm, about 1 hour. Repeat 3 more times.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy; mix in yellow food coloring. Using an offset spatula, spread yellow butter 1/4 inch thick on a parchment-paper-lined baking sheet; freeze for 20 minutes. Cut into 1-inch "butter pats," and set aside.
- Unwrap frozen "potatoes," and coat with cocoa powder. Draw a knife through the cocoa on top of each "potato" to expose the inside. Top with whipped cream, green sprinkles for "chives," and "butter pats." Serve immediately with chocolate sauce.
ICE CREAM BAKED POTATO
Steps:
- Form Potato: Take 3 generous scoops of vanilla ice cream and place in aluminum foil. Mold to shape of baked potato and return to freezer until firm, about 1 hour.
- Make Chives: Mix roasted pecan bits with green food coloring until well coated.
- Make Butter Patty: In mixer, cream butter with powdered sugar and add yellow food coloring. Spread 1/4-inch thick on foil-lined pan and freeze about 20 minutes. Remove and cut in 1-inch pats.
- Assembly: Spoon a generous amount of chocolate sauce on the bottom of a dessert plate. Unwrap frozen "potato" and dust with cocoa powder all over. Spoon whipped cream on top of potato, sprinkle with "chives", and top with "butter patablespoon".
- Put all ingredients in glass bowl and microwave for 1 minute on high. Remove and whisk until smooth.
POTATOES BAKED IN CREAM
This recipe should be baked and served in individual casserole dishes. This is a very rich recipe and not intended for those on low-cal diets. If making in one large casserole, be sure not to layer the potatoes too thickly. Brought to you from Inn at Little Washington.
Provided by Bev I Am
Categories Potato
Time 32m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Peel onion as thinly as possible.
- Peel the potatoes and slice as evenly as possible, about 1/8" thick.
- In a 4 quart heavy-bottomed saucepan, melt the butter over medium heat.
- Add the onion slices.
- Stir with a wooden spoon and cook until the onions are wilted and translucent.
- Add the cream and bring to a boil.
- Add the potatoes, folding them into the cream with a rubber spatula to make sure each slice is well coated.
- Add nutmeg and season with salt and pepper.
- Simmer until the cream begins to thicken and the potatoes are almost tender.
- They should still have some resistance to the bite.
- **(Recipe can be completed to this stage well in advance. If you are not ready to proceed with serving the potatoes, remove them from the pan and store in a covered container in the refrigerator).
- Preheat the oven to 375 degrees F.
- In 6-8 shallow, oven-proof gratin dishes, OR individual casseroles, OR in one large Pyrex baking dish, spoon a layer of potatoes and cream mixture about 1 inch deep.
- (It is not necessary to grease the dishes first).
- **The casseroles can be assembled to this point well in advance of baking.
- The potatoes will not discolor since they are already partially cooked.
- Bake in the upper third of the oven at 375 degrees for 12-15 minutes, or until the tip of a knife slides easily into the potatoes and they are golden brown on top.
- Serves 6-8.
Nutrition Facts : Calories 540.8, Fat 46.1, SaturatedFat 28.7, Cholesterol 168.1, Sodium 67.7, Carbohydrate 29.1, Fiber 3.3, Sugar 1.6, Protein 5.4
APRIL FOOL'S FAKE BAKED POTATO
Fool someone with a sweet treat! This ice cream looks just like a baked potato topped with sour cream and butter...too fun!
Provided by Jennibear
Categories Ice Cream
Time 5m
Yield 1 potato, 1 serving(s)
Number Of Ingredients 4
Steps:
- Take 2 large scoops of vanilla ice cream and place on a large piece of plastic wrap. Wrap up and mold with hands into a potato shape. Put in freezer to set (about 20 minutes).
- Put cocoa powder into a bowl and roll unwrapped ice cream potato in the powder until completely covered. Slice the top of your ice cream potato and pull back edges a bit to make room for your whipped topping (Cool Whip) and Starburst candy butter. Shake off excess cocoa powder and place on a plate. Top with a dollop of Cool Whip for the "sour cream".
- Place your unwrapped yellow Starburst candy in the microwave for 10 seconds to soften - then press the edges out to make a larger "pat of butter". Top your potato and enjoy!
CREAMED POTATOES
These melt-in-your-mouth potatoes, in a mild creamy sauce, complement any meat entree, and they're a pleasant change from mashed or baked. -Susan Ormond, Jamestown, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in another saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain potatoes and place in a large serving bowl. Add cream sauce; toss gently to coat. Sprinkle with paprika and parsley.
Nutrition Facts : Calories 243 calories, Fat 9g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 495mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein.
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