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.
FANCY POTATOES
Whipped potatoes with cheeses! Delicious!
Provided by LnJJ
Categories Side Dish Casseroles Potato Casserole
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place potatoes in a large pot of salted boiling water, bring water back to a boil. Cook until potatoes are tender, approximately 15 to 20 minutes. Drain well. Let cool.
- When potatoes are cooled, cut them into small chunks. Using an electric blender, whip potatoes with sour cream, cream cheese and garlic salt. Place mixture in a 9x13 inch casserole dish. Sprinkle with Cheddar cheese.
- Bake for 20 minutes. Serve hot.
Nutrition Facts : Calories 731.3 calories, Carbohydrate 57.8 g, Cholesterol 138.5 mg, Fat 46.8 g, Fiber 6.8 g, Protein 22.4 g, SaturatedFat 29.4 g, Sodium 548.6 mg, Sugar 2.8 g
FANCY CRUSTED ROSEMARY SCALLOPED POTATOES
Slices of potatoes are layered around a baking dish to create a beautiful crust for these creamy rosemary potatoes.
Provided by Mackenzie Schieck
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Coat an 8-inch baking dish cooking spray.
- Mix Parmesan cheese, rosemary, and garlic together in a bowl.
- Slice 3 or 4 potatoes using a mandolin on the thinnest setting. Slice remaining potatoes using a slightly thicker setting on the mandolin.
- Line the bottom of the prepared baking dish with thin potato slices, overlapping them to create a layer that is 2 to 3 slices deep. Stand remaining thin slices along the sides of the baking dish so that half an inch sticks over the rim, overlapping them to create a layer that is 4 slices deep.
- Spread 1/3 of the thicker potato slices in the baking dish. Sprinkle 1/3 of the Parmesan cheese mixture on top. Repeat once more. Arrange remaining potato slices in the baking dish. Reserve 1/3 of the Parmesan cheese mixture.
- Melt butter in a saucepan over medium heat; whisk in flour. Pour in milk; cook, stirring occasionally, until sauce thickens, 5 to 6 minutes. Stir in salt.
- Shift potato slices in a few places with a knife to create wells for the sauce to flow through. Pour sauce evenly over potato slices in the baking dish. Sprinkle remaining 1/3 of the Parmesan cheese mixture on top. Brush potato edges sticking out of the baking dish with olive oil.
- Bake in the preheated oven until potatoes are soft and edges are crusted, 60 to 75 minutes.
Nutrition Facts : Calories 394.9 calories, Carbohydrate 50.1 g, Cholesterol 41 mg, Fat 15.4 g, Fiber 4.7 g, Protein 15.9 g, SaturatedFat 8.8 g, Sodium 590 mg, Sugar 6.5 g
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