CALORIES OF BAKED POTATO RECIPES

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BAKED POTATO SLICES RECIPE: HOW TO MAKE IT



Baked Potato Slices Recipe: How to Make It image

My husband has become a gourmet cook and these sliced baked potatoes are a part of his favorite meal. It is easy to assemble and delicious with its simple ingredients.

Provided by Taste of Home

Categories     Side Dishes

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2 servings.

Number Of Ingredients 4

2 medium russet potatoes
1 tablespoon olive oil
1-1/2 teaspoons salt-free seasoning blend
1/4 teaspoon salt

Steps:

  • Cut potatoes into 1/4-in. slices. Place in a large bowl; drizzle with oil. Sprinkle with seasoning blend and salt; toss to coat., Arrange potatoes in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 450° for 20-25 minutes or until golden brown, turning once.

Nutrition Facts : Calories 228 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 308mg sodium, CarbohydrateContent 38g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 4g protein.

BAKED POTATO SLICES RECIPE: HOW TO MAKE IT



Baked Potato Slices Recipe: How to Make It image

My husband has become a gourmet cook and these sliced baked potatoes are a part of his favorite meal. It is easy to assemble and delicious with its simple ingredients.

Provided by Taste of Home

Categories     Side Dishes

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2 servings.

Number Of Ingredients 4

2 medium russet potatoes
1 tablespoon olive oil
1-1/2 teaspoons salt-free seasoning blend
1/4 teaspoon salt

Steps:

  • Cut potatoes into 1/4-in. slices. Place in a large bowl; drizzle with oil. Sprinkle with seasoning blend and salt; toss to coat., Arrange potatoes in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 450° for 20-25 minutes or until golden brown, turning once.

Nutrition Facts : Calories 228 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 308mg sodium, CarbohydrateContent 38g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 4g protein.

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LOADED BAKED POTATO SALAD RECIPE: HOW TO MAKE IT
I revamped my mother's potato salad recipe to taste more like baked potatoes with all the fixin's, which I love. It's now the most requested dish at family gatherings. Even my mother asked for the recipe! —Jackie Deckard, Solsberry, Indiana
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Reviews 4.4
Total Time 60 minutes
Category Lunch, Side Dishes
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  • 1. Pre-heat oven to 450°F. Wash and dry potatoes. 2. With a fork or sharp knife, pierce each potato 2 or 3 times. 3. Rub each potato with a little oil (just enough to lightly coat) and salt generously. 4. Place on a cookie sheet or baking pan. Bake 50 to 60 minutes or until tender when pierced with a fork. 5. Wash and dry potatoes. 6. With a fork or sharp knife, pierce each potato 2 or 3 times. 7. Rub each potato with a little oil (just enough to lightly coat) and salt generously. 8. Place potatoes in a circle on a paper towel, leaving a 1-inch space between each potato. 9. Cook on HIGH for 15 to 20 minutes or until tender when pierced with a fork, turning once during cooking and removing any that are done after 15 minutes. 10. Let potatoes stand for 5 to 10 minutes before serving. 11. Heat air fryer to 400°F.  12. Wash and dry potatoes, making sure that skin is really dry.  13. With a fork or sharp knife, pierce each potato 2 or 3 times. 14. Rub each potato with a little oil (just enough to lightly coat) and salt generously. 15. Air fry for 30-40 minutes until tender when pierced with a fork or internal temperature reaches 210°. Time will depend on your appliance, the size of your potatoes and how many you are cooking at once.  16. Place 1 cup water in the bottom of an Instant pot or pressure cooker. Place a rack or steamer basket over the water (water level should be lower than the rack). 17. Wash and dry potatoes. 18. With a fork or sharp knife, pierce each potato 2 or 3 times. 19. Rub each potato with a little oil (just enough to lightly coat) and salt generously. 20. Place the potatoes in the steamer basket and set pressure cook setting to high. Pressure cook on high for 16 minutes. If your potatoes are larger than 14 ounces, pressure cook for 20 minutes. 21. Let pressure release naturally for best results. 22. Optional: To crisp the skin, place potatoes directly on the rack in a hot oven, convection oven or toaster oven for a few minutes. 23. Notes: Make sure potatoes do not touch the water or they will get mushy instead of fluffy. Do not attempt to make this without water – pressure cookers need liquid to get pressurized.
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