Baked Potato Skins Recipe

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8 Servings | Prep/Total Time: 20 min.

Ingredients

4 large baking potatoes, baked
3 tablespoons canola oil
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled
1-1/2 cups (6 ounces) shredded cheddar cheese
1/2 cup BREAKSTONE'S® Sour Cream
4 green onions, sliced

Directions

Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potatoes skins on a greased baking sheet.

Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins.

Bake at 475° for 7 minutes; turn. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately. Yield: 8 servings.

Nutrition Facts: 1 serving (1 each) equals 338 calories, 17 g fat (8 g saturated fat), 38 mg cholesterol, 408 mg sodium, 35 g carbohydrate, 3 g fiber, 11 g protein.

From Taste of Home October/November 1998, p64 

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Savory Potato Skins Recipe

The Side Dish blog (the home of side dish, salad & soup collection recipes) invites you to try Savory Potato Skins recipe. Enjoy quick and easy cooking recipes and learn how to make Savory Potato Skins.

16 Servings | Prep/Total Time: 20 min.

Ingredients

4 large baking potatoes, baked
3 tablespoons butter, melted
1 to 2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon paprika
BREAKSTONE'S® Sour Cream and chives, optional

Directions

Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. thick shell. (Save pulp for another use.) Cut shells lengthwise into quarters and place on greased baking sheet. Brush insides with butter. Combine salt, garlic powder and paprika; sprinkle over the skins. Broil until golden brown, 5-8 minutes. If desired, combine sour cream and chives and serve with potato skins. Yield: 32 appetizers.

Nutrition Facts: 1 serving (2 each) equals 93 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 175 mg sodium, 17 g carbohydrate, 2 g fiber, 2 g protein.

From Taste of Home October/November 1995, p64 

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Grilled Potato Skins Recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Grilled Potato Skins recipe. Enjoy quick and easy cooking recipes and learn how to make Grilled Potato Skins.

4 Servings
Prep/Total Time: 30 min.

Ingredients

2 large baking potatoes
2 tablespoons butter, melted
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
3 bacon strips, cooked and crumbled
2 green onions, chopped
BREAKSTONE'S® Sour Cream

Directions

Cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 in. on the potato skins. Place skins on a microwave-safe plate. Microwave, uncovered, on high for 8-10 minutes or until tender. Combine the butter, rosemary, salt and pepper; brush over both sides of potato skins.

Grill potatoes, skin side up, uncovered, over direct medium heat for 2-3 minutes or until lightly browned. Turn potatoes and position over indirect heat; grill 2 minutes longer. Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. Sprinkle with bacon and onions. Serve with sour cream. Yield: 8 appetizers.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutrition Facts: 1 serving (2 each) equals 327 calories, 16 g fat (10 g saturated fat), 49 mg cholesterol, 611 mg sodium, 35 g carbohydrate, 3 g fiber, 12 g protein.

From Quick Cooking May/June 2004, p19 

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Ultimate roast potatoes recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Ultimate roast potatoes recipe. Enjoy quick and easy cooking recipes and learn how to make Ultimate roast potatoes.

Make the most of your roasties with this scrumptious recipe.

Easy
Serves 4
Prep 15 - 20 mins
Cook 50 mins

Ingredients

1kg Maris Piper potato
100g duck or goose fat fat (for a luxurious taste), or 100ml/3½fl oz olive oil
2 tsp flour
Maldon salt , to serve

Method

1. Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6. Peel the potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces). Drop the potatoes into a large pan and pour in enough water to barely cover them. Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins. Meanwhile, put your choice of fat into the hot roasting tin and heat it in the oven for a few mins, so it's really hot.

2. Drain the potatoes in a colander. Now it's time to rough them up a bit - shake the colander back and forth a few times to fluff up the outsides. Sprinkle with the flour, and give another shake or two so they are evenly and thinly coated. Carefully put the potatoes into the hot fat - they will sizzle as they go in - then turn and roll them around so they are coated all over. Spread them in a single layer making sure they have plenty of room.

3. Roast the potatoes for 15 mins, then take them out of the oven and turn them over. Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want. Scatter with salt and serve straight away.

Nutrition per serving:

391 kcalories, protein 5g, carbohydrate 43g, fat 23 g, saturated fat 3g, fibre 3g, salt 0.42 g

Recipe from Good Food magazine, November 2005.

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Potato & Savoy cabbage soup with bacon recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Potato & Savoy cabbage soup with bacon recipe. Enjoy quick and easy cooking recipes and learn how to make Potato & Savoy cabbage soup with bacon.

A warming, hearty soup with that takes just 20 minutes to make

Easy
Serves 4
Prep 10 mins
Cook 10 mins
Freezable

Ingredients

1 onion
1 carrot
1 celery stick
2 garlic cloves
1 tbsp olive oil , plus extra to serve
550g floury potatoes , peeled and cut into small cubes
1l chicken or vegetable stock
8 rashers streaky bacon
a quarter medium Savoy cabbage (about 200g/8oz)

Method

1. Chop the onion, carrot, celery and garlic in a food processor. Heat the oil over a medium heat in a large saucepan. Add the vegetables and potatoes, season well, then reduce the heat and cover the pan. Gently cook for about 5 mins until starting to soften, then add the stock, turn up the heat and bring to the boil. Simmer for 5 mins more, or until all the vegetables are tender.

2. While the soup is cooking, grill or fry the bacon until crisp, then cut into strips. Shred the cabbage, discarding the core.

3. Whizz the soup in the food processor until smooth, then return to the pan and add the cabbage. Simmer for a few mins until the cabbage is just tender, then season to taste and serve scattered with the bacon.

Try

Make it a chicken stew
QUICK CHICKEN WITH LEEKS & CABBAGE Cut 4 chicken breasts into large chunks and chop the bacon. Heat the oil in a frying pan, fry together until golden, then remove. Add a little more oil, then fry 4 small, finely sliced leeks, the potatoes and the carrot, finely sliced, for few mins. Add stock as before. Once the potato is tender, add the chicken and cabbage and simmer for 5 mins. Leave the stew chunky and serve with crusty bread.

Nutrition per serving:

336 kcalories, protein 21g, carbohydrate 32g, fat 15 g, saturated fat 4g, fibre 5g, sugar 7g, salt 2.61 g

Recipe from Good Food magazine, October 2007.

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Mixed bean & grape tomato salad

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Aligot (creamed potato with garlic and cheese) Recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Aligot (creamed potato with garlic and cheese) recipe. Enjoy quick and easy cooking recipes and learn how to make Aligot (creamed potato with garlic and cheese).

Ingredients (serves 6)

80g unsalted butter
2 garlic cloves, finely chopped
1kg floury potatoes, peeled
1 cup (250ml) milk
200g Cantal (see note) or gruyere cheese, grated

Method

1. Melt butter with garlic in a pan over very low heat. Set aside. Cook potato in boiling salted water for 20 minutes until tender. Drain, return to pan and cover with a tea towel for 5 minutes to absorb steam. Pass through a potato ricer or mash with a masher, then add garlic butter, milk and cheese and beat with electric beaters or a whisk until smooth. Serve with the beef.

Notes

Hard French cheese, from selected delis.

Source
delicious. - July 2009, Page 74
Recipe by Valli Little

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Save & Share Aligot (creamed potato with garlic and cheese) Recipe

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Potato & prosciutto salad with aioli recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Potato & prosciutto salad with aioli recipe. Enjoy quick and easy cooking recipes and learn how to make Potato & prosciutto salad with aioli.

Potato salad is a staple at any barbecue but, for a modern twist, we've added crispy prosciutto pieces and a creamy herb aioli.

Preparation Time 15 minutes
Cooking Time 15 minutes

Ingredients (serves 6)

1 egg yolk
3 tsp fresh lemon juice
1 tsp Dijon mustard
2 tbs fresh basil leaves
2 tbs chopped fresh continental parsley
2 tsp chopped fresh chives
1 garlic clove, crushed
125ml (1/2 cup) olive oil
800g baby coliban (chat) potatoes
Olive oil, extra, to grease
3 slices prosciutto

Method

1. Place the egg yolk, lemon juice, mustard, basil, parsley, chive and garlic in the bowl of a food processor and process until finely chopped. Gradually add the oil in a thin, steady stream until the mixture is thick. Season with salt and pepper.

2. Cook the potatoes in a saucepan of salted boiling water for 10 minutes or until tender. Drain. Set aside for 10 minutes or until cool enough to handle. Cut the potatoes in half.

3. Preheat grill on high. Brush a baking tray with oil to grease. Place prosciutto on the tray. Grill for 2 minutes each side or until golden. Set aside to cool. Break into small pieces.

4. Combine the potato and aioli in a bowl. Top with the prosciutto to serve.

Notes

Time plan tip: Prepare this recipe to the end of step 1 up to 1 day ahead. Store the aioli in an airtight container in fridge. Continue to the end of step 3 up to 4 hours ahead. Cover the potato and store in fridge. Cover the prosciutto and store at room temperature. One hour before serving, remove the potato from the fridge. Continue from step 4 just before serving.
 
Source
Good Taste - January 2008, Page 70
Recipe by Cynthia Black

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Potato, bacon & herb salad recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Potato, bacon & herb salad recipe. Enjoy quick and easy cooking recipes and learn how to make Potato, bacon & herb salad.

Preparation Time 15 minutes
Cooking Time15 minutes

Ingredients (serves 6)

1.25kg chat potatoes
2 tsp olive oil
200g short cut bacon rashers, chopped
1/2 cup chopped chives
1 cup roughly chopped fresh parsley

Dressing
1/4 cup (60ml) olive oil
Juice of 1 lemon
1 tsp wholegrain mustard
Salt & freshly ground pepper
Pinch of sugar

Method

1. Place potatoes in a saucepan and cover with cold water. Cover with lid and bring to the boil. Boil, uncovered, for 8-10 minutes, or until the potatoes are just tender. Drain well. Set aside to cool. Cut into quarters.

2. Meanwhile, heat oil in a medium, non-stick frying pan over a medium heat. Add the bacon and cook, stirring often, for 7-8 minutes, or until bacon is crisp and golden. Drain well on paper towel.

3. To make the dressing, place the oil, lemon juice and mustard in a small jar. Shake well to combine. Taste and season well with salt, pepper and a pinch of sugar.

4. Place potatoes, bacon, dressing, chives and parsley in a bowl. Toss well to combine. Serve as an accompaniment to barbequed meats.

Notes
Serves: 6 as an accompaniment
  
Source
Fresh Living - 31 October 2005, Page 44
Recipe by Alison Roberts

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Roasted New Potatoes Recipe - How to Make Roasted New Potatoes

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Roasted New Potatoes Recipe. Enjoy quick and easy cooking recipes and learn how to make Roasted New Potatoes.

Oven roasting new potatoes with a little olive oil, garlic, and rosemary is a simple and easy way to prepare a savory side dish.

Ingredients

1 1/2 lb of new potatoes (red or yellow skinned), cleaned, cut in half or quarters
2 Tbsp olive oil
2 cloves garlic, minced
1-2 teaspoons fresh rosemary
1/4 teaspoon salt
pepper to taste

Method

1 Preheat oven to 450°F. Place potatoes in a mixing bowl. Sprinkle on salt and pepper. Add olive oil, rosemary, and garlic. Toss until potatoes are well coated.

2 Spread potatoes out on a single layer of a baking pan. Roast for 40 minutes, or until potatoes are cooked through and browned. Serve immediately.

Serves 4-6.

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A side of Mash Recipe

The side Dish blog (the home of side dish and salad collection recipes) invites you to try A side of Mash recipe. Enjoy quick and easy cooking recipes and learn how to make A side of Mash.

Ingredients (serves 8)

1.6kg desiree potatoes*, peeled, halved
1 1/4 cups (310ml) thin cream
100g butter

Method

1. Place potatoes in a large saucepan. Cover with cold water and place over high heat. Bring to the boil. Cook for 15 minutes or until tender. Drain well.
2. Heat butter and cream in a medium saucepan over low heat. Place potatoes in a potato ricer and press into the cream mixture (alternatively, use a potato masher to mash until smooth). Season with salt and ground white pepper. Use a wooden spoon to stir to combine. Serve immediately with salad greens and barramundi parcels.

Notes
Desiree potatoes have a creamy flesh that makes them excellent for mashing.

Source
Notebook: - April 2007, Page 132
Recipe by Lisa Featherby

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Roasted hasselback potatoes

The side Dish blog (the home of side dish and salad collection recipes) invites you to try Roasted hasselback potatoes recipe. Enjoy quick and easy cooking recipes and learn how to make Roasted hasselback potatoes.

Preparation Time 15 minutes
Cooking Time 60 minutes

Ingredients (serves 12)

24 (about 6kg) desiree potatoes, peeled, halved
2 tbs olive oil
2 garlic cloves, crushed
2 tbs coarsely chopped fresh rosemary
Salt & freshly ground black pepper

Method

1. Preheat oven to 200°C. Place 1 potato, cut-side down, on a board and make thin, evenly spaced cuts at 5mm intervals, about two-thirds of the way through. Place in a bowl. Repeat with remaining potatoes. Add oil, garlic and rosemary to potatoes. Season with salt and pepper and toss to combine. Place in a roasting pan. Bake in oven, turning occasionally, for 1 hour or until golden brown and crisp. Transfer to a serving bowl to serve.

Notes
You can make this recipe up to 1 1/2 hours before serving the main.

Source
Good Taste - December 2005, Page 67
Recipe by Sarah Hobbs

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Save & Share Roasted hasselback potatoes

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