Tangy Baked Potato Jackets Recipes

TANGY BAKED POTATO JACKETS

Tangy Baked Potato Jackets image

Try Tangy Baked Potato Jackets stuffed with pepper jack, sour cream and bacon. These Tangy Baked Potato Jackets are destined to be a new family favorite.

Provided by My Food and Family

Categories Home

Time 1h30m

Yield 8 servings

Number Of Ingredients 9

Ingredients

4 large baking potatoes (2-1/2 lb.)
1/4 cup butter, cut up
1/2 cup plus 2 tsp. milk, divided
1/4 tsp. ground black pepper
1 cup KRAFT Shredded Pepper Jack Cheese
6 slices OSCAR MAYER Bacon, cooked, crumbled and divided
2 Tbsp. chopped fresh chives, divided
3 Tbsp. LEA & PERRINS Worcestershire Sauce, divided
1/4 cup sour cream

Steps:

Heat oven to 375°F.
Prick potatoes in several places with fork. Bake 1 hour or until tender. Cool 5 min. Meanwhile, increase oven temperature to 450°F.
Cut potatoes lengthwise in half; scoop out centers into medium bowl, leaving 1/4-inch thick shells. Add butter, 1/2 cup milk and pepper to removed potato centers; mash until potatoes are smooth and ingredients are well blended.
Add cheese, 1/3 of the bacon, 1 Tbsp. chives and 2 Tbsp. Worcestershire sauce; mix well. Spoon into potato shells, mounding filling if necessary. Place in shallow baking dish.
Bake 15 min. or until heated through. Meanwhile, mix sour cream, remaining milk and remaining Worcestershire sauce until blended.
Top potatoes with remaining bacon and chives; drizzle with sour cream mixture.

Nutrition Facts : Calories 270, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g

BAKED POTATOES WITH SPICY DHAL

Baked potatoes with spicy dhal image

Cook red lentils with cumin, mustard seeds and turmeric and serve with a fluffy jacket potato and chutney

Provided by Sara Buenfeld

Categories Dinner, Main course

Time 1h10m

Number Of Ingredients 14

Ingredients

2 baking potatoes (Vivaldi have a lovely, creamy texture)
1 tbsp sunflower oil
½ tsp cumin seeds
½ tsp black mustard seeds
½ tsp turmeric
1 onion , thinly sliced
3 garlic cloves , sliced
1 red chilli , deseeded and sliced
85g red lentils
1 tomato , chopped
400ml vegetable stock
210g can chickpeas , drained
good handful chopped coriander
chutney or lime pickle, to serve

Steps:

Heat oven to 200C/180C fan/gas 6. Put the potatoes in the oven and bake for 1 hr until tender and the skin is crispy.
While they are baking, make the dhal. Heat the oil in a medium pan and fry the spices to release their flavours. As soon as they start to crackle, tip in the onion, garlic and chilli, with a splash of water to stop the spices from burning. Cook for 5 mins until the onion softens.
Add the lentils, tomato and stock, then cover and cook for 10 mins. Tip in the chickpeas, cover and cook for 10 mins more until the lentils are tender. Season to taste, stir in the coriander and spoon onto the jacket potatoes. Serve with chutney or lime pickle.

Nutrition Facts : Calories 556 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 96 grams carbohydrates, Sugar 10 grams sugar, Fiber 12 grams fiber, Protein 23 grams protein, Sodium 1.1 milligram of sodium

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