BAKED POTATO HALVES RECIPE RECIPES

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EASY BAKED CHICKEN AND POTATO DINNER RECIPE - PILLSBURY.COM



Easy Baked Chicken and Potato Dinner Recipe - Pillsbury.com image

Go back to the basics with a home-cooked meat and potatoes dinner. Our sheet-pan chicken and potatoes make it easy for you to deliver the comfort food your family craves. Bone-in chicken breasts, potato wedges, onion, bell peppers and Parmesan cheese make this all-in-one recipe your new tasty weeknight dinner star. A no-fuss baked chicken and potatoes recipe, it's ready for the table in less than an hour, with little cleanup too!

Provided by Pillsbury Kitchens

Total Time 50 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 8

4 bone-in chicken breast halves, skin removed
3 medium russet or Idaho baking potatoes, unpeeled, cut into 1-inch cubes
1 medium red or green bell pepper, cut into 1x1/2-inch pieces
1 medium onion, cut into 8 wedges
2 tablespoons margarine or butter, melted
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon paprika

Steps:

  • Heat oven to 400°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. Place chicken breasts on pan. Place potatoes, bell pepper and onion on pan with chicken.
  • Pour melted margarine over chicken and vegetables. In small bowl, combine cheese, garlic powder and paprika; sprinkle over chicken and vegetables.
  • Bake at 400°F. for 30 to 35 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F); stirring vegetables once halfway through cooking.

Nutrition Facts : Calories 370 , CarbohydrateContent 35 g, CholesterolContent 80 mg, FatContent 1/2 , FiberContent 4 g, ProteinContent 33 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 260 mg, SugarContent 4 g

PERFECT POTATO SALAD RECIPE | REE DRUMMOND | FOOD NETWORK



Perfect Potato Salad Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     side-dish

Total Time 45 minutes

Cook Time 15 minutes

Yield 4 to 6 servings

Number Of Ingredients 11

5 pounds russet potatoes (about 8 medium russets)
1 1/2 cups real mayonnaise, plus more if needed
4 tablespoons yellow mustard, plus more if needed
5 whole green onions, sliced up to the darkest green part 
2 tablespoons fresh dill, chopped 
1 teaspoon kosher salt, plus more if needed
1/2 teaspoon fresh ground black pepper 
1/2 teaspoon paprika 
10 whole small sweet pickles, sliced 
2 tablespoons pickle juice 
6 whole hard boiled eggs, peeled and sliced 

Steps:

  • Cut the potatoes in halves or thirds, then boil until fork tender. Drain. Mash the potatoes or run them through a ricer or food mill to make them extra fluffy.
  • Fold the potatoes together with the mayonnaise, mustard, green onions, dill, salt, pepper, paprika and other seasonings you like. Fold in the pickles, pickle juice and eggs, and taste for seasoning. Add more salt, mustard or mayo as needed.

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