POTATOES ON THE HALF SHELL
Make and share this Potatoes on the Half Shell recipe from Food.com.
Provided by Annisette
Categories Potato
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 F degrees.
- Scrub the potatoes and place them in the oven until done, about 1 hour.
- Cut each potato in half, lengthwise. Carefully, scoop out the potato and place in a bowl. Set the potato shells aside to use later.
- While still hot, mash the potatoes with the milk, beaten egg, and butter. Beat until fluffy.
- Season with salt and pepper, to taste. Add in the onion.
- Spread the potato shells with butter and fill each shell with the potato mixture.
- Sprinkle the tops with parmesan cheese.
- Bake until tops are browned.
Nutrition Facts : Calories 204.9, Fat 9, SaturatedFat 5.4, Cholesterol 52.8, Sodium 90, Carbohydrate 28, Fiber 2.5, Sugar 1.2, Protein 4
SCALLOPS ON THE HALF SHELL
Steps:
- Preheat the oven to 450 degrees F.
- Remove the side muscles from the scallops and rinse with cold water and thoroughly pat dry.
- Melt the butter in a medium saute pan over medium heat. Once the butter is melted add the garlic and a pinch of salt and cook for 30 seconds. Remove the pan from the heat and toss in the bread crumbs until well combined. Set aside.
- In a small bowl, toss together the tomato, parsley and 1/4 teaspoon salt. Evenly divide the tomato mixture between 4 oven proof ramekins or scallop shells. Place the scallops over the tomato mixture and top with the cracker or bread crumbs. Bake in the oven for 8 to 10 minutes or until golden brown on top. Serve immediately.
MOM'S FAMOUS HALF-SHELL POTATOES
My mother's simple recipe for twice-baked potatoes. I've experimented using sour cream in the filling and cooked crumbled bacon, slivered green onions and even crab or baby shrimp for topping before baking -- but I still like her original recipe best.
Provided by The Spice Guru
Categories Potato
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- PREHEAT oven to 400°F with rack in the center position.
- WASH the freshest smooth-skinned blemish-free russet potatoes; PIERCE each potato evenly 4 times using a fork; COAT each potato with vegetable oil; SPRINKLE each potato lightly with kosher salt; WRAP each potato with aluminum foil.
- PLACE potatoes on center rack in oven; BAKE potatoes for 1 hour.
- REMOVE potatoes from oven; ALLOW to cool just slightly; LOWER oven temperature to 350°F.
- REMOVE foil from one potato at a time with one oven mitt; CUT potato lengthwise on a cutting board with a serrated knife across the flattest, widest surface; HOLD hot potato in oven mitt; SCOOP put out potato pulp carefully from each half into a large bowl, leaving enough skin and pulp in each shell to support filling; PLACE each shell cut-side up on a cookie sheet; REPEAT same process with remaining potatoes, working quickly and carefully while potatoes are still warm.
- WHIP potato pulp well using a potato masher or fork; ADD 2 tablespoons softened butter, 2 tablespoons real mayonnaise, 1/3 cup whole milk, kosher salt and finely ground pepper to taste (more milk may be added for potatoes to remain stiff yet fluffy; ADJUST seasoning if needed; STIR in 1/2 cup shredded sharp cheddar cheese; FOLD in chopped onion last, just until combined.
- FILL each potato shell on the baking sheet evenly until all of the potato mixture is used; TOP each potato with sharp cheddar cheese, divided evenly between potatoes; SPRINKLE potatoes lightly with paprika (smoked paprika is good); potatoes may be covered and refrigerated up to 24 hours before baking.
- BAKE potatoes on the center rack in oven, for 15 minutes.
- COOL baked potatoes for 3-5 minutes.
- SERVE and enjoy!
Nutrition Facts : Calories 378.4, Fat 18.6, SaturatedFat 10.9, Cholesterol 52.4, Sodium 321.3, Carbohydrate 39.8, Fiber 4.7, Sugar 3, Protein 14.2
SWEET POTATOES IN ORANGE SHELLS
Rich and citrusy, the perfect side dish for a winter meal. Top with vegan whip cream for a tasty dessert!
Provided by Liwl7755
Categories Yam/Sweet Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut oranges in half and juice them. You should measure 3/4 cup orange juice. If you don't have enough, supplement with packaged orange juice.
- Scoop out orange halves and save the shells. Set aside.
- Wash sweet potatoes and prick in several spots. Place potatoes on a paper towel and microwave on HIGH for 12-15 minutes or until very soft.
- Peel potatoes (be careful!). Scoop potato pulp into a large bowl.
- Mash with margarine, orange juice, cinnamon, ginger, cloves, and zest. Mash and mix until smooth.
- Set orange shells into a casserole or microwaveable serving platter with high sides (to hold the oranges upright). Fill shells with potato mixture.
- Microwave on HIGH for 5 minutes or until warm.
Nutrition Facts : Calories 138.5, Fat 0.3, SaturatedFat 0.1, Sodium 48.8, Carbohydrate 33.5, Fiber 6.2, Sugar 14.9, Protein 2.5
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POTATOES ON THE HALF-SHELL RECIPE - THE TIMES GROUP
From recipes.timesofindia.com
Cuisine ContinentalTotal Time 1 hr 30 minsCategory AppetizersCalories 306 per serving
- Cut each potato in half, lengthwise and carefully, scoop out the potato and place in a bowl. Keep the shells of potatoes aside for later use.
- Mash and beat the mixture of hot potatoes with the milk/cream, beaten egg and butter until the mixture got smooth and fluffy and add pepper and salt in onion.
- Spread the potato shells with the help of butter. Fill it with potato mixture with a top layer of onion mix. Sprinkle Parmesan cheese. Bake for 20 minutes at 175 degree Celsius.
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