Posts Tagged 'Baked Potato Recipes'

Twice-Baked Potato Bites Look a Lot Like Dessert…

When you make them with purple potatoes.  (Especially when they’re only once-baked at this point.  Throw the plate on a pink napkin and the effect doubles!)

Twice-Baked Potato Bites Made with Purple Potatoes

I didn’t do this deliberately…  For some reason, Sunflower Market only had 2-pound bags of creamer potatoes last week, and each one had a assortment of red, white, and purple potatoes.  A couple of my guests (particularly the one who won’t eat onions unless they’re well disguised) approached the purple potatoes with caution, but in the end, they went oven better than the red and white.  (Perhaps because they were more exotic?)

Anyway, they were delicious.  Perhaps I’ll use purple potatoes on purpose next time…

Recipe link: Twice-Baked Potato Bites
Original post: Twice-Baked Potato Bites

Twice-Baked Potato Bites

I’ve been a bit of a blog slacker this past week, but I’m hoping to pick things up a bit after tomorrow’s dinner party.  Today’s recipe – Twice-Baked Potato Bites from the June 2008 issue of Everyday Food – is actually a side dish that I’m making for the party.  For the main course, I’m making a stuffed pork loin that cooks at 450F, and I wanted to find something that could cook at the same temperature during the pork’s resting time.  Just to make sure they actually came out of the oven hot after 15 minutes (even after a day in the refrigerator), I made them as a side dish with dinner on Thursday night.

The original recipe serves eight people, and I actually did make the full recipe just to make sure everything would go as planned for the party.  Just cut it in half if you’re cooking for four.

These twice-baked potatoes are “bites” because they’re made with red new potatoes.  I started off by scrubbing and halving 2 pounds of potatoes (about 14 potatoes).  Next, I cut a thin slice off the bottom of each potato so the potatoes would sit flat.  I lined a rimmed baking sheet with foil, placed the potatoes on the baking sheet, and tossed them with 1 tablespoon of olive oil.  I seasoned with salt and pepper, rearranged the potatoes to sit bottom side down, and baked them at 450F until they were tender and lightly browned (35 minutes).

After the initial baking time, I let the potatoes cool on the baking sheet until I could safely handle them.  Using a measuring spoon, I scooped about 1 teaspoon of flesh from the center of each potato and transferred it to a large bowl.  I added 3/4 cup of reduced-fat sour cream and 1/4 cup of snipped fresh chives, mashed the mixture together, and seasoned with salt and pepper.  I stuffed the filling back into the potatoes, arranged them on the baking sheet, covered them with plastic wrap, and stuck them in the refrigerator.

The real test of the recipe was to see if the potato bites would indeed come out hot using the original baking time of 15 minutes, despite spending the night in the refrigerator.  I removed the plastic wrap, baked them (uncovered) for 15 minutes at 450F, and – voila! – they came out piping hot and ready to go.

Twice-Baked Potato Bites

I forgot to add extra scallions as a garnish this time around (I’ll get it right tomorrow!), but I still think they looked and tasted great.  I loved the creaminess and tanginess the sour cream added to the potato mash, and I’m so excited about how easy these were to finish after I had done the initial preparation and stashed them in the refrigerator.  They’re going to be perfect for my party.

TIPS:  Chives can be a bit hard to come by in the grocery store, depending on where you shop.  If they’re available, they’re usually by the fresh herbs in the produce area.  Sunflower Market here in Denver seems to have them pretty consistently.  If you can’t find them, scallion (green onion) tops offer a similar flavor; they’re just much bigger in diameter.

Recipe link: Twice-Baked Potato Bites

Twice-Baked Potatoes

I rarely get a chance to post great side dishes, so today is a special day! It seems like every time Dr. O’s family gets together at his grandma’s house, she makes twice-baked potatoes as part of the meal. They’re always *so* good… I don’t usually go for second helpings, but those potatoes are hard to resist. I had never actually tried to make twice-baked potatoes, though, until last night. The recipe from the October 2003 issue of Everyday Food might not have much family history (yet!), but the results were pretty tasty.

The potatoes only require about 10 minutes of hands-on time, but they take 2 hours from start to finish with baking and cooling included. If you have the time, they’re totally worth it.

First, I scrubbed 2 large russet potatoes and pricked them all over with a fork. I baked them in a 375F oven (directly on the oven rack) until tender (90 minutes).

After 10 minutes of cooling time, I split each potato in half lengthwise. I scooped the potato flesh into a medium bowl, leaving a thin shell. Next, I added 4 tablespoons of milk, 2 tablespoons of softened unsalted butter, 2 tablespoons of reduced-fat sour cream, and 1/4 cup of grated white cheddar cheese to the bowl. I seasoned the mixture with salt and pepper and folded in 1 tablespoon of freshly chopped chives.

I filled each potato shell with the potato mixture, transferred the potatoes to a baking dish just large enough to hold them, and sprinkled them with another 1/4 cup of grated white cheddar. I baked them at 375F for 20 minutes and garnished with more chives to serve.

These aren’t “grandma potatoes,” but they sure taste good. The cheese topping forms a light crust, and the potato filling is creamy and so, so yummy. I think adults *and* children would just love these… I’m planning on putting them into permanent rotation.

TIPS: If you just don’t have the time to bake the potatoes for 90 minutes, you can cook them in the microwave on high for 9 minutes and then bake them in a 375F oven for 20 minutes.

Also, I left my potato mixture slightly chunky before I spooned it back into the shells, which I thought was delicious. If you want super smooth potatoes, go ahead and mash them before you fill the shells.

Recipe link: Twice-Baked Potatoes

Tex-Mex Baked Potatoes

Let’s revisit what has to be one of the top three easiest recipes I’ve posted on the site.

Last night, I decided to try the second baked potato “flavor” offered in the September 2007 issue of Everyday Food – Tex-Mex Baked Potatoes. (If you missed it, I made All-American Baked Potatoes back in November.)

Again, the recipe was ridiculously easy and really fantastic.

I started by scrubbing my potatoes, pricking them all over with a fork, and then rubbing them with olive oil and salt. While they baked for an hour at 400 F, I heated 1 cup of canned black beans in the microwave (1 minute), opened a jar of salsa (10 seconds), and pulled some goat cheese out of the fridge (10 seconds). Since I didn’t have to cube ham or shred cheese this time around, prep was even shorter than it was with the All-American Baked Potatoes.

When the potatoes had finished baking, I cut a cross into each one, pushed the sides together, and topped them off with about 1/4 cup of black beans, 2 tablespoons of salsa, and 2 tablespoons of goat cheese:

tex_mex_baked_potato.jpg

Voila! Like I said before, it rarely gets easier than this.

TIPS: Goat cheese isn’t for everyone. It looks like feta, but it has a very full, almost tangy flavor. I like it, but you could easily substitute any other kind of crumbled or shredded cheese in its place.

Recipe link: Baked Potato Bar

All-American Baked Potatoes

Get ready, ye who fear the kitchen… It rarely gets easier (and yummier) than this.

For me, baked potatoes invariably taste better when I eat out. Why? Because they’re BAKED. I grew up on microwaved potatoes, which make complete sense when time is at a premium. Oven time is essential, though, for soft, evenly cooked potatoes. Crispy skins are an added bonus.

Last night, I made All-American Baked Potatoes from the September 2007 issue of Everyday Food. I started by scrubbing my potatoes, pricking them all over with a fork, and then rubbing them with olive oil and salt. (I like Morton’s Coarse Kosher Salt best.) While they baked for an hour at 400 F, I cubed a quarter pound of ham (2 minutes), thawed a cup of frozen peas (2 minutes), and conned Dr. O into shredding the Monterey Jack (0 minutes).

When the hour was up, I cut a cross into each potato, pushed the sides together, and topped them off:

all_american_baked_potato2.jpg

Holy smokes, these potatoes were good. Add a side salad, and dinner is done. The recipe in the magazine actually has three other flavor combinations – Scandinavian, Tex-Mex, and Italian – and they all look fantastic. Let me know if you try one!

TIPS: Whenever I need to cube ham for a recipe, I ask the person at the deli counter at my grocery store to cut one thick slice, shooting for the amount (weight) of meat I need. If you tell them you plan to cube it, they usually get the idea.

Recipe link: All-American Baked Potatoes




The Daring Kitchen

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 560 other followers

I want to cook…

Archives