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Potato 4 ways

2019-04-08 18:09
1. Preheat the oven to 350°F (180°C). 2. Carefully pierce potatoes with a fork. On a baking sheet, oil the potatoes well and sprinkle with salt. 3. Bake for 1 hour 20 min. If making more potatoes, an additional 15 minutes per potato is needed. 4.Once cooled, cut the potatoes vertically, scoop out the inside, and save the scooped out insides (for mashed potatoes, etc.). 5.Spread butter on the inside of each scooped out potato. Add cheese, bacon, one egg per potato, salt and pepper. Top with chives. 6.Bake 25 minutes, until the egg white has cooked through. 7.Serve warm with chives. Enjoy!  1.Preheat oven to 400oF/200oC. Line a large baking sheet with aluminum foil, place sweet potatoes on it and bake for 30 minutes or until flesh is very tender (test with a knife). Turn off the oven and keep the sweet potatoes inside to keep them warm. 2.In the meantime, place chicken breasts in a large pot, cover with water and cook on medium-high heat for 30 minutes. Drain and transfer breasts on a cutting board or a plate. When cool enough to handle, shred using two forks or your fingers. 3.In another large pot (you can use the same one you used for the chicken) over medium heat, combine hot sauce, vinegar, Worcestershire sauce, garlic powder. Add butter and whisk while it's melting. 4.When butter is incorporated, stir in cornstarch dissolved in 1 tbsp water. Whisk until sauce thickens, about 30 seconds. Turn off the heat and add shredded chicken. Mix thoroughly to cover chicken with sauce. 5.Take the sweet potatoes out of the oven, cut them in half lengthwise (without cutting them all the way down so that the two parts stay attached together) and stuff them with shredded buffalo chicken. 6.Drizzle Ranch dressing 1.Preheat oven to 400OF. Line a small baking sheet with parchment paper; set aside. 2.Place potatoes in a small baking dish and bake for 1 hour, or until soft. Remove from oven and set aside to cool. Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise. Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact. Rub the outsides of the potato skins with a little olive oil. Place the skins on the prepared baking sheet and set aside. 3.Add the butter to the potato pulp and mash - using an electric mixer or a potato masher - until fairly smooth; add Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, broccoli and 3/4 cup of the cheese. Divide the filling evenly among the potato shells then top with remaining cheese. Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through. Serve at once! 1.Position a rack in the center of the oven and heat the oven to 380°F. Place the potatoes directly on the oven rack and bake until tender when pierced with a fork, about 1 hour 20 minutes. Transfer the potatoes to a cutting board and let sit until cool enough to handle, about 10 minutes. 2. Cook the bacon in a 10-inch skillet over medium heat, stirring, until browned. Add the kale and cook, stirring, until wilted, about 5 minutes. Set aside. 3. Cut a 1/2-inch-thick slice lengthwise off the top of each potato; scrape the flesh from the slices into a large bowl and discard the skins. Spoon the flesh from the potatoes into the bowl, leaving a 1/4-inch shell. Add the butter, 3/4 tsp. salt, and 1/2 tsp. pepper and mix with a potato masher until blended; do not overwork (lumps are OK). Gently fold in the kale mixture, sour cream and half of the cheese with a silicone spatula. Season to taste with more salt and pepper. 4. Using your fingers, rub the outsides of the potato shells with the oil. Distribute the filling among the shells, mounding it, and place on a rimmed baking sheet.