BAKED POTATOES TEMPERATURE RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

CHEESY STUFFED BAKED POTATOES RECIPE: HOW TO MAKE IT



Cheesy Stuffed Baked Potatoes Recipe: How to Make It image

These special stuffed baked potatoes are a hit with my whole family, from the smallest grandchild on up. I prepare them up to a week in advance, wrap them well and freeze. Their flavorful filling goes so nicely with juicy ham slices. —Marge Clark, West Lebanon, Indiana

Provided by Taste of Home

Categories     Side Dishes

Total Time 01 hours 35 minutes

Prep Time 01 hours 15 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 10

3 large baking potatoes (1 pound each)
1-1/2 teaspoons canola oil, optional
1/2 cup sliced green onions
1/2 cup butter, cubed, divided
1/2 cup half-and-half cream
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon white pepper
1 cup shredded cheddar cheese
Paprika

Steps:

  • Preheat oven to 400°. Scrub and pierce potatoes. Rub with oil if desired. Bake until tender, 50-75 minutes. When cool enough to handle, cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell; set aside. Reduce oven temperature to 375°., In a small skillet, saute onions in 1/4 cup butter until tender. In a large bowl, mash potato pulp. Stir in sauteed onions, cream, sour cream, salt and pepper. Fold in cheese. Stuff into potato shells., Place on a baking sheet. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Bake until heated through, about 20 minutes.

Nutrition Facts : Calories 416 calories, FatContent 26g fat (17g saturated fat), CholesterolContent 84mg cholesterol, SodiumContent 693mg sodium, CarbohydrateContent 36g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 9g protein.

TWICE-BAKED COLCANNON POTATOES RECIPE | KITCHN



Twice-Baked Colcannon Potatoes Recipe | Kitchn image

When it comes to St. Patrick's day classics, Ivy Manning's twice-baked colcannon potatoes even outshine corned beef.

Provided by Ivy Manning

Categories     Dinner    Side dish

Total Time 6600S

Prep Time 1200S

Cook Time 5400S

Yield 4

Number Of Ingredients 11

4 large russet potatoes (8 to 10 ounces each)
2 teaspoons olive oil
1 1/4 teaspoons kosher salt, divided, plus more as needed
1/2 small savoy cabbage (about 12 ounces)
4 medium scallions
4 ounces sharp cheddar cheese, shredded (about 1 cup)
8 tablespoons (1 stick) unsalted butter, divided
1 cup milk
1 teaspoon dried mustard powder
1 bay leaf
Freshly ground black pepper

Steps:

  • Arrange a rack in the middle of the oven and heat the oven to 400ºF. Line a rimmed baking sheet with parchment paper.
  • Prick 4 large russet potatoes all over with a fork. Rub the potatoes with 2 teaspoons olive oil and then season with 1 teaspoon kosher salt. Place directly on the oven rack (place a baking sheet on a lower rack if desired to catch any drippings). Bake, flipping halfway through, until cooked through and they squish easily when gently squeezed with an oven mitt, 50 to 60 minutes total. Meanwhile, prepare the filling ingredients.
  • Cut the core from 1/2 small savoy cabbage, then finely chop the leaves (3 cups). Thinly slice 4 medium scallions, keeping the white and light green parts separate from the dark green parts. Grate 4 ounces sharp cheddar cheese on the large holes of a box grater if needed (about 1 cup).
  • Cut 4 tablespoons of the unsalted butter into 4 pieces and place in the freezer. Place 2 tablespoons unsalted butter in a medium frying pan, and let the remaining 2 tablespoons unsalted butter sit at room temperature.
  • Melt the butter in the frying pan over medium heat. Add the cabbage, white and light green parts of the scallions, and 1/4 teaspoon of the kosher salt. Cook, stirring frequently, until the cabbage begins to brown and wilt, 5 to 6 minutes.
  • Add the dark green scallion parts, 1 cup milk, 1 teaspoon dried mustard powder, and 1 bay leaf. Bring to a simmer. Cover, reduce the heat to low, and cook until the cabbage is fall-apart tender, 20 to 25 minutes (the liquid may look curdled). Remove the pan from the heat and let sit covered to keep warm.
  • When the potatoes are ready, wear oven mitts to protect your hands or using tongs to hold them, cut off the top quarter of the potatoes with a serrated knife. Scrape out the potato flesh from the tops with a spoon into a medium bowl; set the tops aside. Scoop out the flesh from the bottom portion of the potatoes into the same bowl, leaving a 1/4-inch-thick shell around the bottom and sides. Place the potato shells and tops on the baking sheet skin-side down and put in the oven while finishing the filling.
  • Pass the potato flesh through a potato ricer or food mill into a large bowl. (Alternatively, mash very well with a potato masher.) Add the 2 tablespoons room temperature unsalted butter and stir to combine. Using a slotted spoon, transfer the cabbage and scallions to the bowl of potatoes and discard the bay leaf. Stir to combine, gradually stirring in enough milk from the saucepan until you have a silky-smooth mash (you may not need all of the milk).
  • Add the cheese and stir to combine. Taste and season with kosher salt and black pepper as needed. Remove the potato shells from the oven. Spoon the potato mixture into them, packing it in and mounding it high. (If you have extra filling, mound it into the potato skin tops.) Plunge 1 tablespoon of the frozen butter into the center of each stuffed potato, leaving the top of the butter exposed. Run the tines of a fork lengthwise through the tops of the potato filling to add rough edges.
  • Bake (switching the oven to convection, if available) until the edges are browned and the filling is hot, 20 to 30 minutes.

Nutrition Facts : SaturatedFatContent 21.6 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 44.3 g, SugarContent 6.3 g, ServingSize Serves 4, ProteinContent 15.0 g, FatContent 37.3 g, Calories 556 cal, SodiumContent 830.7 mg, FiberContent 5.4 g, CholesterolContent 0 mg

More about "baked potatoes temperature recipes"

CHEESY STUFFED BAKED POTATOES RECIPE: HOW TO MAKE IT
These special stuffed baked potatoes are a hit with my whole family, from the smallest grandchild on up. I prepare them up to a week in advance, wrap them well and freeze. Their flavorful filling goes so nicely with juicy ham slices. —Marge Clark, West Lebanon, Indiana
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 35 minutes
Category Side Dishes
Calories 416 calories per serving
  • Preheat oven to 400°. Scrub and pierce potatoes. Rub with oil if desired. Bake until tender, 50-75 minutes. When cool enough to handle, cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell; set aside. Reduce oven temperature to 375°., In a small skillet, saute onions in 1/4 cup butter until tender. In a large bowl, mash potato pulp. Stir in sauteed onions, cream, sour cream, salt and pepper. Fold in cheese. Stuff into potato shells., Place on a baking sheet. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Bake until heated through, about 20 minutes.
See details


TWICE-BAKED COLCANNON POTATOES RECIPE | KITCHN
When it comes to St. Patrick's day classics, Ivy Manning's twice-baked colcannon potatoes even outshine corned beef.
From thekitchn.com
Total Time 6600S
Category Dinner, Side dish
Cuisine Europe, Irish
Calories 556 cal per serving
  • Bake (switching the oven to convection, if available) until the edges are browned and the filling is hot, 20 to 30 minutes.
See details


CHEESY STUFFED BAKED POTATOES RECIPE: HOW TO MAKE IT
These special stuffed baked potatoes are a hit with my whole family, from the smallest grandchild on up. I prepare them up to a week in advance, wrap them well and freeze. Their flavorful filling goes so nicely with juicy ham slices. —Marge Clark, West Lebanon, Indiana
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 35 minutes
Category Side Dishes
Calories 416 calories per serving
  • Preheat oven to 400°. Scrub and pierce potatoes. Rub with oil if desired. Bake until tender, 50-75 minutes. When cool enough to handle, cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell; set aside. Reduce oven temperature to 375°., In a small skillet, saute onions in 1/4 cup butter until tender. In a large bowl, mash potato pulp. Stir in sauteed onions, cream, sour cream, salt and pepper. Fold in cheese. Stuff into potato shells., Place on a baking sheet. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Bake until heated through, about 20 minutes.
See details


TWICE-BAKED COLCANNON POTATOES RECIPE | KITCHN
When it comes to St. Patrick's day classics, Ivy Manning's twice-baked colcannon potatoes even outshine corned beef.
From thekitchn.com
Total Time 6600S
Category Dinner, Side dish
Cuisine Europe, Irish
Calories 556 cal per serving
  • Bake (switching the oven to convection, if available) until the edges are browned and the filling is hot, 20 to 30 minutes.
See details


PRESSURE COOKER BONE-IN PORK CHOPS, BAKED POTATOES, AND ...
7 Beef Quesadilla Recipes for Speedy Suppers Easy, cheesy, and affordable, quesadillas make a great meal on days when you're busy, tired, or just trying to make something the entire family will eat.
From allrecipes.com
See details


BAKED JAPANESE SWEET POTATOES (YAKI IMO) - OKONOMI …
Oct 26, 2020 · Choose slender and smaller sweet potatoes with a smooth skin. About 250-350g is ideal. Note: Japanese sweet potatoes are different from the Okinawan sweet potatoes, which have a vibrant purple skin and flesh. How to store . They are best kept stored in a cool, dark and dry place for about 3-4 weeks. How to Bake Japanese Sweet Potatoes …
From okonomikitchen.com
See details


PERFECT BAKED POTATO RECIPE - NO FOIL BAKED POTATO METHOD
Mar 26, 2019 · The secret to perfect restaurant-style baked potatoes with a crispy skin and fluffy inside is baking in the oven with no foil wrapping! ... Internal temperature of perfect baked potatoes: 210 to 212 degrees F. 98 to 100 degrees C. ... I have found many recipes …
From whatscookingamerica.net
See details


OVEN BAKED POTATOES {STEAKHOUSE COPYCAT} | TASTES …
Sep 12, 2018 · We’ve made baked potatoes in the air fryer, but what about the perfect baked potato in the oven? We’re talking the best baked potato recipe here today that takes just 5 …
From tastesoflizzyt.com
See details


HOW TO MAKE CROCK POT BAKED POTATOES – WELLPLATED.COM
What To Serve with Crock Pot Baked Potatoes. Pork – Baked potatoes would make a great side to Air Fryer Pork Chops. Chicken Breast Recipes – Baked chicken breast makes a nice main dish to accompany Crockpot Baked Potatoes. Canned Salmon Recipes – Baked potatoes …
From wellplated.com
See details


SMOKED BAKED POTATOES - HEY GRILL HEY
Dec 07, 2021 · Smoked baked potatoes are the tastiest potatoes you'll ever eat! ... it will take around 2 hours to smoke a baked potato. Better yet, have an instant-read thermometer handy, and cook these potatoes until the temperature reaches 205-210 degrees F. ... More Smoked Potato Recipes. Smoked potatoes …
From heygrillhey.com
See details


INSTANT POT BAKED POTATOES - PRESSURE COOK RECIPES
Dec 17, 2020 · Close lid, then turn Venting Knob to Sealing position. *Baked Potatoes Pressure Cooking Time Chart: Choose the best pressure cooking time base on your potatoes’ size: 7.5″ Potatoes – High Pressure for 28 minutes + Natural Release for 10 minutes; 8″ Potatoes – High Pressure for 31 minutes + Natural Release for 10 minutes ; 8.5″ Potatoes …
From pressurecookrecipes.com
See details


BAKED STUFFED POTATO RECIPE - THE SPRUCE EATS
Jun 17, 2021 · Fill the potatoes with the seasoned bacon and cheese mixture, let them cool for 20 minutes, then freeze on a cookie sheet. Wrap the frozen stuffed potatoes well in plastic wrap and freeze for up to 4 months. Once frozen, bake at 400 F for about 40 to 50 minutes or until the potatoes …
From thespruceeats.com
See details


BAKED POTATO - WIKIPEDIA
A baked potato is fully cooked when its internal temperature reaches 99 °C (210 °F). Once a potato has been baked, some people discard the skin and eat only the softer and moister interior, while others enjoy the taste and texture of the crisp skin, which is rich in dietary fiber. Potatoes baked …
From en.m.wikipedia.org
See details


BAKED SWEET POTATOES RECIPE - REAL SIMPLE
For a more savory dinner, top with caramelized onions, or garlicky chickpeas with feta and fresh herbs. Roasted broccoli is also a favorite. Store un-baked potatoes in a cool, dark, dry place. And remember: sweet potatoes have a far shorter shelf life than regular potatoes…
From realsimple.com
See details


BAKED JAPANESE SWEET POTATOES (YAKI IMO) - OKONOMI …
Oct 26, 2020 · Choose slender and smaller sweet potatoes with a smooth skin. About 250-350g is ideal. Note: Japanese sweet potatoes are different from the Okinawan sweet potatoes, which have a vibrant purple skin and flesh. How to store . They are best kept stored in a cool, dark and dry place for about 3-4 weeks. How to Bake Japanese Sweet Potatoes …
From okonomikitchen.com
See details


SALT CRUSTED BAKED POTATO RECIPE - TRAEGER GRILLS
These salt-crusted baked potatoes are given a oil and salt crust, then baked on the Traeger till the inside is fork tender. ... Recipes / Salt Crusted Baked Potatoes; Traeger Kitchen. Salt-Crusted Baked Potatoes. 15. 1. Mesquite. ... When ready to cook, set Traeger temperature …
From traeger.com
See details


OVEN BAKED SWEET POTATO FRIES RECIPE - SIMPLY RECIPES
Mar 27, 2022 · Tips for the Best Sweet Potato Fries Ever . Try to cut them evenly so they all cook at about the same rate.; Preheat the oven with the baking sheet inside.; For best browning results bake …
From simplyrecipes.com
See details


PRESSURE COOKER BONE-IN PORK CHOPS, BAKED POTATOES, AND C…
Pressure Cooker Bone-In Pork Chops, Baked Potatoes, and Carrots B Joy Pressure Cooker Bone-In Pork Chops, Baked Potatoes, and Carrots Mary Spano-Hurle + 18 18 more images
From allrecipes.com
See details


BAKED JAPANESE SWEET POTATOES (AUTHENTIC YAKI IMO)
Oct 26, 2020 · Choose slender and smaller sweet potatoes with a smooth skin. About 250-350g is ideal. Note: Japanese sweet potatoes are different from the Okinawan sweet potatoes, which have a vibrant purple skin and flesh. How to store . They are best kept stored in a cool, dark and dry place for about 3-4 weeks. How to Bake Japanese Sweet Potatoes …
From okonomikitchen.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »