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Do You Eat the Baked Potato Skin?

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

Fast & Easy Dinner: Nacho Spuds

partysugar — Fri, 30 Jan 2009 10:30:32 -0800

Part potato skins and part nachos, this recipe is the perfect dish to kick off your Super Bowl weekend. The classic meat and potatoes combination gets transformed into the ultimate layered dish.

While the potatoes crisp in the oven, a flavorful mix of ground beef, black beans, and taco seasoning cooks on the stove. To make this cheesy dish vegetarian, simply omit the meat. Check out the recipe when you read more.

Nacho Spuds
From Everyday With Rachael Ray

Ingredients

2 large baking potatoes (1 1/2 pounds total), sliced into 1/2-inch-thick rounds
2 1/2 tablespoons extra-virgin olive oil
Salt and pepper
1/2 pound lean ground beef sirloin
One 15-ounce can black beans, rinsed
2 tablespoons taco seasoning
One 8-ounce package shredded sharp cheddar cheese (2 cups)
1 cup grape tomatoes, quartered lengthwise
Sour cream and shredded lettuce, for serving

Directions

Position a rack in the upper third of the oven and preheat to 450°F.
On a rimmed baking sheet, toss the potatoes with 2 tablespoons olive oil; season with salt and pepper. Arrange in a single layer and bake until golden, about 20 minutes.
Meanwhile, heat a heavy skillet over medium-high heat. Add the remaining 1/2 tablespoon olive oil and the ground beef and cook, breaking up the meat with a wooden spoon, until browned, 2 to 3 minutes.
Mix in the beans, taco seasoning and 2 tablespoons water. Lower the heat and simmer, stirring, until heated through, about 10 minutes.
Transfer the potatoes to an ovenproof platter. Sprinkle half of the cheddar on top, spoon on the meat mixture, then top with the tomatoes and remaining cheddar.
Place in the oven and turn off the heat. Let stand until the cheese is melted, 2 to 3 minutes. Serve with the sour cream and lettuce.

Serves 4.

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Not Your Regular Nachos: Gourmet Nacho Bites

partysugar — Wed, 27 Aug 2008 14:00:28 -0700

The other day I saw a bag of Yukon gold potatoes sitting on the counter at my parents house. Since potatoes weren't on that night's dinner menu, I knew I could use them to make a delicious and easy appetizer. Inspired by a crisp potato recipe from the latest Everyday Food magazine, I decided to make these nachos with blue cheese, green onions, and grape tomatoes. The final, bite-sized result was the perfect amuse bouche - warm, crunchy, salty - pure scrumptiousness. Some of my guests dislike blue cheese, so I made a fresh mozzarella version to suit their picky tastebuds. The recipe is highly adaptable, you can top the potato chip with any cheese and vegetable combination, so get it now and read more.

Gourmet Nacho Bites
Original Recipe by PartySugar

Ingredients

3 Yukon gold potatoes (chose potatoes that have a large diameter). thinly sliced into rounds
1-2 cloves garlic, smashed
salt
pepper
1 1/2 tablespoons butter or olive oil
1/4 blue cheese*, cut or crumbled into small pieces
2 green onions, dark green ends removed, minced
10-15 grape tomatoes, cut into quarters

Directions

Preheat oven to 475°F. Finely chop garlic, and sprinkle with salt. Using a chef's knife, press flat side of blade back and forth across garlic to make a paste. Transfer to a small bowl; stir in salt and pepper and 1 1/2 tablespoons butter or oil. On a large-rimmed baking sheet, toss potatoes with garlic mixture; bake until browned on underside, 15 to 20 minutes.
When the potatoes are crisp, remove from pan. Pat excess oil off with a paper towel and remove any burnt chips. Transfer to a clean baking sheet.

Change oven temperature to broil.
Top each chip with a cheese cube, a sprinkle of green onions, and a tomato wedge.

Return baking sheet to oven. Broil for 2-3 minutes until cheese is melted and vegetables are soft.
Serve immediately.

Serves 5.

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Not Your Regular Nachos: Potachos

partysugar — Thu, 26 Jun 2008 11:15:32 -0700

What do you get when you cross potato skins with nachos? Potachos! The best of both worlds, this tasty invention uses the base of nachos (crunchy potato chips) with the topping of potato skins (cheddar cheese, bacon bits, sour cream, and green onions).The recipe is simple and like all nacho recipes, easily adaptable to your personal liking. These fabulously named (seriously say potachos out loud, it's fun!) nachos make a wonderful appetizer for a baseball watching party. For the recipe, read more.

Potachos
Original recipe from PartySugar

Ingredients

1 small bag potato chips, about 2-3 cups of chips*
salt, pepper
3/4 cup sharp cheddar cheese, grated
4-6 slices cooked bacon, chopped
2 green onions, dark green and white ends removed, minced
sour cream for serving

Directions

Preheat the oven to 350°F.
Cover a cookie sheet with foil. Scatter the potato chips over the foil, forming a single layer. Season chips with salt and pepper.

Evenly sprinkle half of the cheese over the chips, being careful to make sure each chip has some cheese.
Top the cheese with half of the bacon bits, once again evenly distributing so each bite has bacon.

Cover with another layer of chips, cheese, and bacon.
Bake in the oven until cheese is melted, chips are crispy, and bacon is heated through, about 12-15 minutes.
Remove from oven and evenly top with the green onions. Dollop a heaping tablespoon on the middle.
Enjoy immediately with more sour cream for serving, if desired.

Serves 2-3.

*I used Kettle brand unsalted potato chips.

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Come Party With Me: End Of Summer BBQ - Menu

partysugar — Tue, 28 Aug 2007 05:53:31 -0700

During my end of summer barbeque, I want guests to relax, mingle, and enjoy the last long days of the season with some delicious dishes. I'll serve store-bought dips and chips for appetizers, along with one homemade treat: nacho potato skins. Next, I'll set up a burger bar and give each guest a grilled burger and a variety of options for toppings ranging from the classic lettuce and tomato to the gourmet caramelized onions and sauteed mushrooms. Guests can assemble the burgers to their own liking. All toppings can be made ahead and warmed just before serving. A pesto pasta salad filled with fresh basil and bursting cherry tomatoes will pair perfectly with make-your-own burgers. For these tasty recipes please, read more

Nacho Potato Skins
From Better Homes & Garden magazine
Image Source

6 medium potatoes, such as russet (2 pounds)
Cooking oil, shortening, butter, or margarine
1/4 cup butter or margarine, melted
1/4 teaspoon seasoned salt
Ground red pepper
4 ounces co-jack cheese, cheddar cheese, or Monterey Jack cheese with peppers, shredded (1 cup)
Toppers, such as sour cream, salsa, guacamole, chopped tomato, chopped sweet pepper, sliced green onion, sliced pitted ripe olives, or snipped fresh cilantro

Heat oven to 425 degree F.
Thoroughly scrub potatoes; pat dry. Rub with cooking oil, shortening, butter, or margarine; prick potatoes with a fork. Bake for 40 to 60 minutes or till tender. (Or, microwave on high for 15 to 20 minutes or till tender.)
Cut potatoes lengthwise into quarters. Scoop out the pulp, leaving 1/4-inch-thick shells. Reserve the pulp for mashed potatoes or another use.
Brush both sides of the potato pieces with the 1/4 cup butter or margarine. Sprinkle the insides with seasoned salt and ground red pepper. Place potato pieces, skin sides up, on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 3 minutes.
Turn potato pieces skin sides down. Sprinkle with shredded cheese. Broil 2 minutes more.
Arrange the potato pieces on a heated serving platter. Serve with desired toppers.

Makes 24.

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Hamburger Bar
From Food Network
Image Source

10 ounces ground sirloin
10 ounces ground chuck
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
4 slices cheese, such as cheddar, American, Saga blue cheese, and Swiss (optional)
4 soft hamburger-style buns, split
4 slices beefsteak tomatoes (optional)
Assorted toppings: caramelized onions, sliced red onions, sun dried tomatoes (optional)
Assorted lettuces and greens, such as iceberg, romaine, or watercress
Assorted mustards, such as whole-grained, Dijon, or French's (optional)
Mayonnaise (optional)
Ketchup (optional)
8 slices cooked, crisp bacon (optional)

Using your hands, break the meat into small pieces and combine evenly but loosely on a parchment-lined baking sheet. Spread the meat out and season it generously with salt and pepper.
Preheat the oven to 475 degrees F. Place a roasting rack on a foil-lined baking sheet in the oven.
Divide the meat into 4 portions (about 5 ounces each). Using your hands, form each portion into a ball-shape by gently tossing it from one hand to the other. (Don't over work or press too firmly on the meat.) Gently form each portion into a patty about 3 inches wide and 1-inch-thick.
Preheat a large cast-iron skillet or over medium-low heat for 5 minutes.
Raise the heat to high and add the oil. Add the patties and cook, turning once, until well-browned, about 2 minutes the first side, and 1 minute the second side.
Using a spatula, transfer the hamburgers to the roasting rack in the oven and continue cooking to desired doneness, 5 minutes for very rare (blue), 6 to 7 minutes for rare, 8 to 9 minutes for medium-rare, 10 to 11 minutes for medium, and 13 to 15 minutes for well-done. You could also cook the burgers outdoors on the grill. If you are using the cheese, top the hamburgers during their last couple of minutes of cooking to melt.
Transfer the hamburgers to a plate let rest for a couple minutes before serving.
Meanwhile, toast the hamburger buns. Assemble the hamburgers with the condiments and toppings of your choice. Serve.

Serves 4.

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Pesto Pasta Salad
From Simply Recipes

4 cups uncooked spiral pasta (use rice pasta for wheat-free version)
1 cup fresh basil pesto
2 Tbsp chopped green olives, or olive tapenade
1/4 cup pine nuts
1 cup frozen peas, defrosted (or fresh if you can get them)
12 ounces cherry tomatoes, halved
Several fresh basil leaves, coarsely chopped
1 Tbsp olive oil
Salt and pepper

Cook pasta according to instructions on the package. Make sure the water is salted (at least a half teaspoon per quart). Remove pasta from heat and strain when pasta is cooked, but still firm (al dente).
Put pasta in a big bowl. Mix in fresh basil pesto, green olives, and pine nuts. Gently mix in cherry tomatoes, peas, fresh basil leaves and olive oil. Salt and pepper to taste. Chill or serve at room temperature.

Serves 6-8.

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Reader Recipe: Red Skinned Potato Salad

partysugar — Fri, 26 Oct 2007 16:15:00 -0700

If you are hosting a tailgate anytime soon you should think about including reader jennifer76's recipe for red skinned potato salad on the menu. Bacon, grated celery and onion are lightly tossed together with a simple seasoned mayonnaise. This recipe is on my must make list! To add it to yours, get it now, when you read more

Red Skinned Potato Salad
From reader jennifer76

This is always a hit. It's a little time consuming, but worth it. From this recipe. As always, my presentation sucks. But, I didn't want to dirty an extra bowl. :lazy:

INGREDIENTS
2 pounds red potatoes
6 eggs
1 pound bacon
1 med onion
1 stalk celery
2 cups mayonnaise
salt and pepper to taste

DIRECTIONS
Bring a large pot of salted water to a boil. Chop the potatos into roughly equivalent pieces. Add to water and cook until tender but still firm. Drain and set in the refrigerator to cool.

Hard boil the eggs, cool and chop.

Brown bacon, let cool on cookie cooling rack (for max crispiness) and then chop/crumble into small pieces.

Cook your macaroni, let cool in fridge.

Mix together the mayo, finely grated onion (well, as much of it as you can), finely grated celery and seasoning. I use Nature's Seasons, but whatever you like.

Then, add in the cooled potatos, eggs, chopped bacon and macaroni. Toss your salad!

I like to make the potatos, eggs and noodles in the morning and leave them in the fridge. Then, I make the bacon and mix the salad together mid-day, and take it wherever that evening. It's really best to let it set overnight, though, if you can.

How to Roast Beets

partysugar — Mon, 01 Jun 2009 03:30:52 -0700

Last week my sister and I had a delicious beet and wheat berry salad at A16 restaurant. While we were munching on the juicy beets and pop in your mouth berries, she wondered how she could prepare beets in a similar manner at home. Well, Patricia - and anyone else who wants to know how to make beets - here's what you do:

Preheat the oven to 400°F. Trim the top and stems off the beets.
Place the beets in a small baking dish and add 1/4 inch water (or you could use fresh orange juice for more flavor).
Cover with foil and roast for 35-50 minutes, or until the beets are tender (like a baked potato).
Cool slightly. Working quickly and using your fingers, peel off the skin and discard.
Slice into wedges or chunks. Voila! The beets are ready for salad.

What's your favorite way to enjoy beets?

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Burning Question: What's the Difference Between Yams and Sweet Potatoes?

YumSugar — Thu, 02 Oct 2008 09:00:35 -0700

While they're often used interchangeably here in the United States, yams and sweet potatoes are not the same thing. In fact, the two are not even distantly related to one another!

Sweet potatoes originate from South America, and come in two different kinds: a pale-skinned variety, which has a thin yellow skin and a crumbly flesh similar to a baking potato, and a darker-skinned variety, which is often confused with the yam. The darker-skinned potato has a thicker, dark orange skin and a moist, soft interior.

Yams, which originated in Africa, are naturally sweeter than sweet potatoes and have a higher moisture content. The skin of a yam, while also dark brown, is dull in color and rough in texture compared to a dark-skinned sweet potato.

The tuberous two are easily confused because they do truly have many similarities. Both are in season from October through March, and can be prepared using the same methods, including baking, steaming, deep-frying, and microwaving. And, of course, both taste insanely delicious with brown sugar and marshmallows!

Source

Sunday Dinner: Tuna- and Potato-Stuffed Ancho Chiles

YumSugar — Sun, 03 May 2009 06:00:16 -0700

Have a lazy Sunday to spare? Then invite some close friends over and celebrate Cinco de Mayo early with an authentic recipe for Chiles Anchos Rellenos de Atún con Papas.

Translation: it's a delicious dish consisting of smoky, dried poblano chiles, softened in sweet brown sugar and stuffed with tuna, red-skinned potatoes, and a mixture of lime juice, cream, and cilantro. To make this crave-worthy Latin course, read more.

Tuna- and Potato-Stuffed Ancho Chiles
From Bon Appétit

Ingredients

3 cups water
9 ounces piloncillo*
1 cup distilled white vinegar
1 cinnamon stick
1/4 teaspoon salt
6 large ancho chiles
1 pound red-skinned potatoes
1 pound 1-inch-thick ahi tuna steaks
1/2 cup olive oil
1/4 cup chopped white onion
3 tablespoons chopped fresh parsley
2 tablespoons whipping cream
2 tablespoons mayonnaise
1 tablespoon fresh lime juice
2 tablespoons apple cider vinegar
1 tablespoon chopped fresh cilantro
4 ounces mixed baby greens
1 large avocado, halved, pitted, peeled, cut into 12 slices

Directions

Bring 3 cups water and piloncillo to boil in medium saucepan. Add white vinegar, canela, and salt; simmer until piloncillo has dissolved, stirring often, about 1 minute. Remove from heat. Add chiles and soak until softened, occasionally pressing to submerge, about 1 hour; drain. Pat chiles dry; slit lengthwise and remove seeds.
Cook red-skinned potatoes in pot of boiling salted water until skewer easily pierces centers, about 35 minutes. Drain. Cool, peel, and cut potatoes into 1-inch cubes.
Prepare barbecue (medium-high heat). Season tuna with salt. Grill until light brown at edges but pink in center, about 3 minutes per side. Cut tuna into 1-inch cubes. Whisk together 1/4 cup oil and next 5 ingredients in large bowl. Fold in potatoes and tuna. Season with salt. Fill chiles with tuna-potato mixture.
Whisk remaining 1/4 cup oil, apple cider vinegar, and cilantro in medium bowl. Season with salt. In large bowl, toss greens with 2 tablespoons vinaigrette to coat. Divide salad among plates. Top with chiles and avocado slices; drizzle with some of remaining vinaigrette.

Serves 6.

*Note: Piloncillo is Mexican raw sugar shaped into hard cones. Smaller chunks are sometimes labeled panocha. If neither is available, substitute an equal weight of packed dark brown sugar.

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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!