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Fast & Easy Dinner: Baked Potatoes With Brussels Sprouts

partysugar — Fri, 30 Oct 2009 08:00:45 -0700

Although it takes an hour for a potato to bake, I still consider baked potatoes a quick and simple meal. Why? Because they require virtually no work. All you have to do is throw them in the oven and wait.

Because of the special and flavorful topping - bacon! Brussels sprouts! sour cream! - this recipe, however, involves a small amount of cooking.

It's worth the extra effort; with their veggie, pork, and dairy components, these loaded baked potatoes are a meal in themselves. To take a look at the recipe, read more.

Baked Potatoes With Brussels Sprouts
From Real Simple

Ingredients

4 large baking potatoes
12 slices bacon
8 to 10 fresh sage leaves, roughly torn
3/4 cup golden raisins
2 cups Brussels sprouts
1/2 cup sour cream
kosher salt
freshly ground black pepper

Directions

Preheat oven to 375° F.
Wash and dry the potatoes, then prick them all over with a fork. Set on middle rack of oven and bake 1 hour, or until the potatoes feel soft when gently squeezed and the skin is crispy.
In a medium frying pan, over medium heat, cook the bacon until just crisp. Drain on paper towels and set aside.
Discard all but 1/4 cup of the bacon fat and return the pan to the burner over medium heat. Add the sage and sauté until just sizzling. Add the raisins and Brussels sprouts and stir until warm.
Slice the top of each potato down the center lenghtwise and squeeze gently to loosen the inside. Spoon some of the Brussels sprout mixture over each potato and lay 3 slices of the bacon on top. Add a dollop of the sour cream to each and sprinkle with the salt and pepper.

Serves 4.

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Do You Eat the Baked Potato Skin?

partysugar — Tue, 02 Jun 2009 12:50:36 -0700

Fast & Easy Dinner: Baked Potatoes With Spicy Vegetable Stew

partysugar — Thu, 09 Oct 2008 07:45:29 -0700

Baked potatoes are totally underrated, and for some reason they've got a bad rap. It's time we gave the stuffed potato some love. Instead of topping them with cheese and sour cream, these baked potatoes are filled with a spicy vegetable stew making them an entire delicious meal. The stew consists of black beans, carrots, zucchini, and squash, but feel free to stir in your favorite vegetables, or use the stew to top baked sweet potatoes.

To bring the baked potato back into your life, read more.

Baked Potatoes With Spicy Vegetable Stew
From Vegetarian Times

Ingredients

1 clove garlic, minced
1 Tbs. chili powder
1 tsp. ground cumin
14-oz. can diced tomatoes
1/2 cup vegetable broth or water
19-oz. can black beans, rinsed and drained
1 cup diced yellow squash
1 cup diced zucchini
2 Tbs. chopped fresh cilantro
Salt and freshly ground black pepper to taste
1/2 cup diced carrot
4 large russet potatoes, scrubbed (about 2 1/2 lbs.)
1 Tbs. vegetable oil
1 cup chopped onion
1/2 cup chopped green bell pepper

Directions

Preheat oven to 400°F. Pierce potatoes with tines of fork and bake until tender, about 1 hour.
Meanwhile, in large nonstick skillet, heat oil over medium heat. Add onion, bell pepper, carrot, and garlic and cook, stirring often, until vegetables begin to soften, about 10 minutes.
Stir in chili powder and cumin. Add tomatoes, broth and beans. Reduce heat and simmer, covered, 20 minutes.
Add yellow squash and zucchini. Cover and simmer until vegetables are crisp-tender, about 5 minutes. Stir in cilantro and season with salt and pepper.
To serve, split baked potatoes and mash their pulp slightly. Spoon vegetable stew into center.

Serves 4.

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Perfect Baked Potatoes

partysugar — Fri, 25 Jan 2008 11:45:31 -0800

A baked potato is a simple yet super-versatile dish. Delicious as a side, or wonderful as a meal, they are filling and a great source of vitamins. While you could throw any old potato in the oven, there are some do's and don'ts when it comes to baking potatoes. For my tips on perfecting the baked potato, read more.

The best baked potatoes are flaky and fluffy when served. Mature, baking russet potatoes are ideal for maximum flakiness.
Boiling and all-purpose potatoes require less baking time.
Never wrap the potatoes in foil. Too much moisture is retained, which will restrict fluffiness.
To remove moisture from potatoes, bake on a bed of rock salt.
Don't scrub the potatoes.
When microwaving potatoes, be sure to turn often so the skins don't get crispy or burn.
Scrumptious toppings include: sour cream, cheese (cheddar, goat, blue, ricotta, Parmesan, feta), crumbled bacon, cubed ham, pepperoni, spinach, green onions, chives, parsley, black beans, smoked salmon, butter, ketchup, salsa, olive oil, salt, pepper, broccoli, ranch, roasted garlic, chili.

Got a tip for making the perfect baked potato? Please share it with us below!

Golden Sides: Potatoes Times Two

partysugar — Sat, 24 Feb 2007 00:08:11 -0800

Meat and potatoes are a classic combination, similar to chocolate and vanilla, salt and pepper, peanut butter and jelly. They just go well together. Instead of serving up the standard French fries or the typical baked potato, why not get a little creative? For the Governor's Ball, Wolfgang Puck will be serving up two spectacular spud sides: wasabi mashed potatoes and mini gold-wrapped baked potatoes with French farm-raised Osetra caviar and crème fraiche. Talk about jazzing up your regular old mashed and baked taters: wow Wolfgang! To use these dishes the next time you want a lively and golden side (when you serve it you can stun your guests by saying the dish was also offered at the Oscars after-party), read more

Wasabi Mashed Potatoes
From Wolfgang Puck

1 pound russet potatoes, peeled
Salted water
4 tablespoons butter, cut into pieces
1/4 cup heavy cream, heated
1 tablespoon roasted garlic puree (recipe below)
1/2 pound spinach, stems removed
1 teaspoon wasabi mustard powder
Wasabi oil, to taste
Salt and freshly ground black pepper

Cut the potatoes into large pieces of equal size. Cover with salted water. Bring to a boil and cook until tender.
Drain thoroughly. Pass through a food mill and whip in the butter, hot cream and roasted garlic puree.
Blanch the spinach in boiling salted water for 10 seconds. Refresh in ice water. Drain thoroughly.
Transfer to a blender and add wasabi powder and wasabi oil. Process to a puree.
Stir into warm mashed potato. Season with salt and pepper to taste.

Serves 4.

Roasted Whole Garlic
From Wolfgang Puck

4 whole heads of garlic
About 1/3 cup extra virgin olive oil

Preheat the oven to 375 degrees F.
Arrange the garlic heads in a small roasting pan and toss with the olive oil, coating them well.
Roast garlic until very tender, 50 to 60 minutes. Remove from the oven and cool.
When cool, cut the heads in half, crosswise, with a serrated knife and remove the softened garlic pulp. This can be done by squeezing each half or by scooping the garlic out with a tiny teaspoon or small knife.
Transfer to a container, cover, and refrigerate. Use as needed.

Makes about 1/2 cup.

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Roasted Yukon Gold Potatoes with Creme Fraiche and Iranian Osetra Caviar
From Wolfgang Puck

12 medium Yukon Gold potatoes
2 ounces Iranian osetra caviar
Crème Fraîche:
2 tablespoons buttermilk
1 cup heavy cream

Make the Crème Fraîche: Stir together the ingredients and let sit at room temperature, covered, until the mixture thickens, usually overnight. Scrape into a container, cover, and refrigerate until needed.
Preheat oven to 350 degrees F.
Wash and dry potatoes. Wrap individually with aluminum (gold if you can find it!) foil.
Place on baking sheet and bake for 1 hour.
Remove potatoes from oven and set aside.
Score and pinch each potato. Dollop with a little bit of the crème fraîche and osetra caviar.

Serves 12.

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Soup's On: Baked Potato Soup

partysugar — Thu, 29 Nov 2007 08:57:31 -0800

Cooking Light magazine recently highlighted a baked potato soup recipe and called it their "best soup ever." I had a bunch of potatoes leftover from Thanksgiving, so I decided to test out the recipe. The potatoes are baked before being added to the soup, creating a wonderful texture. The end result is a soup that tastes exactly like a baked potato in a bowl. Sour cream, cheddar cheese, green onions, and bacon provide the delicious flavor. Is it really the best potato soup ever? Make it and find out! To see how it's done, read more

Baked Potato Soup
Modified From Cooking Light magazine

2 tbsp. butter
1/4 of a large onion, chopped
1 clove garlic, minced
4 baking potatoes (about 2-1/2 lbs.)*
2/3 cup all-purpose flour (about 3 oz.)
6 cups milk (use 2 percent reduced fat if you prefer)**
1 cup (4 oz.) shredded extra-sharp cheddar cheese, divided (use reduced fat if you prefer)
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled
Cracked black pepper (optional)

Preheat oven to 400°F.
Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.

In a large pot or Dutch oven, melt the butter over medium heat. Add the onions and garlic and sauté until soft, about 8 minutes.

Lightly spoon flour into dry measuring cups; level with a knife. Place flour into the vegetables; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes).

Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 tsp. pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil).

Ladle 1-1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 tsp. cheese, 1-1/2 teaspoons onions, and about 1 tbsp. bacon. Garnish with cracked pepper, if desired.

Serves 8.

*I used Yukon Gold because that is what I had in my kitchen.
**I didn't have enough milk so I used 4 cups of milk, 1 cup of half and half, and 1 cup of chicken broth.

View 27 Photos ›

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Monday's Leftovers: Chili Baked Potato

partysugar — Mon, 04 Feb 2008 09:15:11 -0800

While you could do many things with leftover vegetarian chili - tacos, tamale pie, or freeze it for later - I suggest you enjoy it in the middle of a perfectly baked potato. Baked potatoes are simple to make and delicious to eat. Topped with chili and cheese and it's so scrumptious you'll forget it's Monday. To take a look at the recipe, read more.

Baked Potato With Chili
Modified from Alton Brown

1 large russet potato per person
Canola oil to coat
Kosher salt
leftover cooked chili

Heat oven to 350 degrees and position racks in top and bottom thirds.
Wash potato. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.
Bake 1 (if cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes.) hour or until skin feels crisp but flesh beneath feels soft.
Meanwhile, reheat the chili in a large pot on the stove over medium low heat, stirring often.
Serve the potato by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. Top with chili and any other delicious garnishes.

Serves 1.

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Source

Reader Recipe: Cheesy Twice-Baked Potatoes

YumSugar — Fri, 12 Oct 2007 01:17:56 -0700

Sometimes, when I see a recipe that sounds amazing, I print it out immediately only to have it sit there for weeks. Turns out I'm not the only one. TeamSugar member hvnly34 printed out a recipe for WhiplashGirlchild's Cheesy Triple-Onion Twice-Baked Potatoes, but took a month to make them. Luckily for her, it looks like it was worth the wait. These potatoes are filled to the brim and look fantastic. To check out the recipe and create your own twice-baked goodness, read more

Recipe submitted by WhiplashGirlchild
Photo by hvnly34

Omigod, you guys.

I made these potatoes last night when we had friends over for dinner and they were freakin' AWESOME.

Seriously, go make them, right now.

INGREDIENTS:

4 large russet potatoes
1/2 cup sour cream
1 cup diced american cheese
1 cup grated cheddar cheese
1 lb. bacon
1/2 cup diced red onion
1/2 cup diced yellow onion
4 scallions, chopped
1/4 cup milk

PREPARATION:

Heat the oven to 400 degrees, bake the potatoes for one hour or until soft
Meanwhile, dice the bacon and sautee in a large pan until cooked through. Remove the bacon, reserving the fat.
Cook the red and yellow onions in the bacon fat until soft. Set bacon and onions aside.
When the potatoes are cooked through, remove them from the oven and let sit a few minutes until cool enough to handle.
Once they are cool, cut the potatoes in half lengthwise and scoop the pulp into a large bowl. Reserve 4 halves as "shells" (don't scoop them TOO close to the skin or they won't hold the filling.
Add the sour cream and milk to the potato pulp and mix well (I used a potato masher, if you want it smoother I suppose you can use a mixer).
Add the American cheese, most of the bacon (reserve some), and the sauteed onions into the pulp mixture and mix well.
Spoon the mixture into 4 potato shells, Fill them so that they are mounded, not flat.
Put back in the oven and bake for 30 minutes.
Sprinkle cheddar cheese, remaining bacon, and scallions on the top of the potatoes and bake for 5 more minutes.

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Yummy Links: From Twice Baked Potatoes to Real Sugar Pepsi

partysugar — Fri, 20 Feb 2009 06:50:34 -0800

Double stuffed baked potatoes are comforting and delicious. - Cooking With Amy
Ten dishes to make when you are cooking alone. - Chow
Time has come up with a list of the world's best food blogs. Did your favorite make the cut? - Time
Food Network is now showing full episodes online. - The Kitchn
Next Fall the Council of Fashion Designers of America plans to release a cookbook. - Eat Me Daily
Take this fun quiz to find out how much you know about food reality TV. - Time Out New York
Eating more soy could help save the planet. - The Epi-Log
Pepsi and Mountain Dew "Throwbacks" will be made with real sugar instead of high fructose corn syrup. - Serious Eats

Source

Would You Rather Eat Mashed Potatoes Or Twice Baked Potatoes?

partysugar — Sun, 12 Aug 2007 04:18:31 -0700

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