FANCY BAKED POTATOES
I can't count the times I've turned to this tried-and-true recipe when company is coming. The potato filling is creamy and rich tasting, plus the servings are attractive. But the best part is you can spare yourself the hassle of mashing potatoes at the last minute. -Audrey Thibodeau, Gilbert, Arizona
Provided by Taste of Home
Categories Side Dishes
Time 1h50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Scrub and pierce potatoes; rub with oil if desired. Bake at 375° for 1 hour or until tender. Cool. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. Discard two shell halves., In a large bowl, mash pulp with butter. Stir in the milk, sour cream, salt, pepper and half of the pimientos and chives. Spoon into potato shells. Place on a baking sheet. , Bake, uncovered, at 375° for 20-30 minutes or until heated through. Sprinkle with remaining pimientos and chives.
Nutrition Facts : Calories 285 calories, Fat 10g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 255mg sodium, Carbohydrate 45g carbohydrate (3g sugars, Fiber 5g fiber), Protein 6g protein.
I CAN'T BELIEVE IT'S NOT POTATO SALAD!
Provided by Cooking Channel
Time 3h35m
Yield 10 servings
Number Of Ingredients 15
Steps:
- Place cauliflower in a large microwave-safe bowl, and pour 1/3 cup water over it. Cover and microwave until soft, 6 to 8 minutes. Once the bowl is cool enough to handle, drain any excess water, if needed.
- Put 2 cups cauliflower in a blender or food processor and set the rest aside. Add the mayonnaise, sour cream, Dijon mustard, ranch dressing or dip mix, non-dairy creamer, and 1/4 teaspoon salt. Puree or pulse until blended. Don't worry if the puree isn't completely smooth. Set aside.
- To the bowl with the remaining chopped cauliflower, add the onion, celery, egg whites, chives, dill, 2 tablespoons parsley, and rice vinegar. Add the pureed mixture and lightly stir to coat.
- Chill for several hours before serving. Garnish with paprika and additional parsley, if using. Mmmmm!
FANCY BAKED POTATOES/ ALTERNATIVE TO POTATO SALAD
This is a simple, yet fancy twist on baked potatoes. Great for picnics, potlocks, you name it. It is a favorite of everyone I know.
Provided by -Val-
Categories Potato
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Mix all in a 2 quart baking dish.
- Bake at 375 for one hours.
Nutrition Facts : Calories 497.9, Fat 6.3, SaturatedFat 1.4, Sodium 102.2, Carbohydrate 101.6, Fiber 13.3, Sugar 6.6, Protein 11.9
EASY BAKED POTATO SALAD
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
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
GRILLED GREEK POTATO SALAD
Make and share this Grilled Greek Potato Salad recipe from Food.com.
Provided by SarahBeth
Categories Potato
Time 50m
Yield 16 1 cup servings, 16 serving(s)
Number Of Ingredients 15
Steps:
- Drizzle potatoes with oil and sprinkle with salt and pepper and toss to coat.
- Grill potatoes, covered, over medium heat for 20-25 minutes or until tender.
- Place in a large bowl. Add the remaining ingredients; toss to coat.
- Serve salad warm or cold.
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