Upside Down Baked Potatoes Food

UPSIDE-DOWN SOUR CREAM AND ONION POTATO BREAD

Steps:

• Position a rack in the middle of the oven and preheat to 450 degrees F. Put the potatoes in a large pot of unsalted water; bring to a simmer and cook until tender, about 8 minutes. Drain the potatoes in a colander, then return them to the pot over low heat, shaking until they are dry, about 1 minute. Rice or mash the potatoes using a food mill or potato masher.
• Peel the onion, cut off the ends and slice crosswise into 1/2-inch-thick rounds. (You should have 4 slices.) Lay the slices flat on a large plate and sprinkle each with 1/2 teaspoon of the sour cream and onion seasoning.
• Heat the vegetable oil in a 10-inch cast-iron skillet over medium low until it shimmers. Add the onion slices, seasoned-side up, and cook until the onions are fairly soft and the bottoms turn slightly golden-brown, about 6 minutes. Flip the onions and sprinkle each of the four exposed sides with another 1/2 teaspoon of the sour cream and onion seasoning. Remove the skillet from the heat.
• Whisk together the flour, baking powder, salt and 1/2 teaspoon of the sour cream and onion seasoning in a large bowl. Stir in the mashed potatoes, breaking up any clumps, until the potatoes are well-coated with flour.
• Whisk together the milk, sour cream and egg in a separate large bowl. Add the milk mixture to the flour mixture and stir until just combined. The batter will be heavy and thick; do not overmix.
• Scrape the batter into the skillet over the onions and use a knife or spatula to smooth the top. Bake until the loaf is golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then invert onto a wire rack to unmold. If the onions stick to the pan, gently lift from the skillet and place back on top of the loaf. Sprinkle with the dried chives. Let cool another 20 minutes before serving.
• Whisk together the chives, buttermilk powder, onion powder, salt, nutritional yeast, garlic powder and sugar. Store extra mix in an airtight container for up to 2 weeks. Makes about 1/4 cup.

PARMESAN UPSIDE DOWN BAKED POTATOES

Steps:

• 1). Preheat oven to 400°F Melt butter in the bottom of a 9×13 glass pan.
• 2). Sprinkle Parmesan cheese and seasonings over butter. Place potatoes cut side down and sprinkle more seasonings on top of potatoes.
• 3). Bake for 40-45 minutes or until cooked through. Allow to cool in the pan for 5 minutes before serving.

UPSIDE-DOWN BAKED POTATOES

Steps:

• Preheat oven to 400 degrees.
• Pour melted butter or margarine in 8x11 baking dish.
• Sprinkle Parmesan cheese over melted butter.
• Cut potatoes in half lengthwise and place cut side down over butter/cheese mixture.
• Bake for 30-35 mins or till tender.

UPSIDE DOWN POTATO & ONION TART

Steps:

• Preheat oven to 400*F.
• Melt the butter in a 9-10 inch ovenproof frying pan (cast iron is great) over medium heat. Add the thyme and onion and cook for 5 minutes. Spread out evenly in the pan.
• Place the potato, oil, cheeses, salt and pepper in a bowl and toss to combine.
• Top the onion with the potato mixture, spreading out evenly over the onions, and bake for 45 minutes or until golden brown and cooked through. Turn upside down to serve.
• Note: For an extra cheesy tart, double the amount of mozzarella.

PARMESAN UPSIDE DOWN BAKED POTATOES RECIPE

Steps:

• 1). Preheat oven to 400F. Melt butter in the bottom of a 9×13 glass pan. 2). Sprinkle parmesan cheese and seasonings over butter. Place potatoes cut side down and sprinkle more seasonings on top of potatoes. 3). Bake for 40-45 minutes or until cooked through. Allow to cool in the pan for 5 minutes before serving.

PARMESAN BAKED POTATOES

Steps:

• Pre-heat oven to 400 degrees.
• Put butter and cheese in 13 x 9 pan.
• Cut potatoes length wise and place cut side down in pan.
• Bake for 45-60 minutes.