HALVED BAKED POTATOES
Buttery baked-potato halves can be served on theside of our Beef Tenderloin with Shallot Mustard Sauce.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 4
Steps:
- Heat oven to 425 degrees. Cut the potatoes in half lengthwise, and arrange, cut sides up, in a baking dish.
- Transfer baking dish to the oven on the lower rack, and bake until potatoes are golden brown and puffy on top, 40 to 50 minutes. Serve each topped with a dab of butter and a fresh thyme sprig and sprinkled with coarse salt to taste.
CHEESE-STUFFED POTATOES
I developed this recipe completely by accident. I was making my usual stuffed potatoes and was in a hurry. So instead of mashing the potatoes, I just tossed everything together. My family and friends actually liked them better.
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Bake potatoes at 425° for 45 minutes or until tender. Remove from oven; reduce temperature to 350°. Cut each potato in half horizontally; leaving a thin shell, carefully scoop pulp into a bowl. Set potato skins aside. , To the pulp, add sour cream, Parmesan cheese, bacon, onion and horseradish. Mix with a fork until combined but not mashed. Add salt and pepper. Fill potato skins. Top each potato with 1 teaspoon butter and sprinkle with cheese. Place in a shallow baking dish. Bake at 350° until heated through, about 20 minutes.
Nutrition Facts :
HALF BAKED POTATOES
Make and share this Half Baked Potatoes recipe from Food.com.
Provided by Bachelor Dennis
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Slice potatoes in half lengthwise and pierce the meat using a fork or knife. Preheat oven to 350 degrees. While preheating oven add 3-4 tablespoons butter or margarine to a baking sheet or baking dish and melt in oven (for 4 potato halves, you should have a liberal amount of butter or margarine coating the bottom).
- When butter is melted remove pan and add a liberal amount of garlic salt. Add parsley, and place potatoes face down in butter.
- Bake until potatoes are tender and meat of potato is browned (approximately 35-40 minutes for medium sized Russet Potatoes).
- Can be done in Microwave (approximately 15 minutes but check frequently).
Nutrition Facts : Calories 158.4, Fat 8.7, SaturatedFat 5.5, Cholesterol 22.9, Sodium 82.4, Carbohydrate 18.6, Fiber 2.3, Sugar 0.8, Protein 2.2
HALF BAKED POTATOES IN A HURRY
Make and share this Half Baked Potatoes in a Hurry recipe from Food.com.
Provided by Aroostook
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Split a medium-sized baked potato lengthwise in half and brush cut sides with olive oil.
- Bake, flat sides down, on well-greased baking sheet in 375ºF oven for 25 to 35 minutes or until tender and crusty on bottoms.
- *Toss together chopped tomato, sliced olives, finely chopped red onion and oregano; spoon onto split baked potato.
- Top with crumbled feta cheese and a spoonful of plain yogurt, if desired.
- *Add a little balsamic vinegar and a tsp of plain yogurt.
- Great w/ beef!
- *Add a tablespoon of chili and a sprinkling of cheddar cheese.
Nutrition Facts : Calories 193.8, Fat 3.6, SaturatedFat 0.5, Sodium 12.8, Carbohydrate 37.2, Fiber 4.7, Sugar 1.7, Protein 4.3
CURRY IN A HURRY
Make and share this Curry in a Hurry recipe from Food.com.
Provided by Chrissyo
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Coat large saucepan with cooking spray and cook onion, capsicum, garlic and curry powder, stirring, until onion is soft.
- Add undrained tomatoes, chickpeas and potato and simmer, covered, for about 20 minutes or until potato is tender, stirring occasionally. Top with yoghurt.
Nutrition Facts : Calories 360, Fat 3.2, SaturatedFat 0.8, Cholesterol 2.6, Sodium 475.2, Carbohydrate 72.9, Fiber 13.1, Sugar 7.3, Protein 13.1
HUMMUS IN A HURRY
Make and share this Hummus in a Hurry recipe from Food.com.
Provided by Smiling in Texas
Categories Spreads
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mince garlic in blender or food processor.
- Add drained chickpeas, salt, cumin, and cayenne and blend until minced.
- Scrape sides of blender/food processor with a rubber spatula.
- Add lemon juice, olive oil, and 2 tbs. of reserved chickpea liquid, processing until thick and smooth.
- Taste and adjust seasonings as desired.
Nutrition Facts : Calories 148.3, Fat 7.6, SaturatedFat 1, Sodium 600.2, Carbohydrate 17.1, Fiber 3.2, Sugar 0.2, Protein 3.6
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