DINNER WITH BAKED POTATOES RECIPES

Name: Baked Potatoes
Total time: 1 h
Yield: 4 servings
Cuisine: american
Ingredients: 4 large baking potatoes, like russets; 1 teaspoon olive oil; Kosher salt; 4 tablespoons unsalted butter

BAKED POTATOES RECIPE - NYT COOKING

Baked Potatoes Recipe - NYT Cooking image

Recipes for baked potatoes exist across the archives of The Times. This is the battle-tested best. Adorn the result with toppings: sour cream, minced chives, crumbled bacon, chopped jalapeño, cauliflower florets, crab meat dressed in lemon juice. The potatoes are a blank canvas, though delicious on their own.

Provided by Sam Sifton

Total Time 1 hours

Yield 4 servings

Number Of Ingredients 4

Ingredients

4 large baking potatoes, like russets
1 teaspoon olive oil
Kosher salt
4 tablespoons unsalted butter

Steps:

Preheat oven to 450.
Scrub potatoes under running water; dry them, and rub the skin of each with the oil and a little salt. Pierce the skin of each in three or four places with the tines of a fork.
Place the potatoes in the oven, and roast for 45 minutes to an hour, depending on the size of the potatoes, until they offer no resistance when a knife is inserted in their centers.
Remove the potatoes from the oven, slice them open down the middle, apply a tablespoon of butter to each one and serve immediately.

Nutrition Facts : @context http//schema.org, Calories 403, UnsaturatedFatContent 5 grams, CarbohydrateContent 67 grams, FatContent 13 grams, FiberContent 5 grams, ProteinContent 8 grams, SaturatedFatContent 8 grams, SodiumContent 894 milligrams, SugarContent 2 grams, TransFatContent 0 grams

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

Ingredients

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

More about "dinner with baked potatoes recipes"

BAKED SWEET POTATOES | VEGETABLE RECIPES | JAMIE OLIV…

Super sweet potatoes are a great substitute for white potatoes in this colourful dish, as they give us an extra health boost. They’re a non-starchy carb, meaning they count towards our 5-a-day, plus give us loads of nutrients including the mighty vitamin C.
From jamieoliver.com
Total Time 50 minutes
Calories 529 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Scrub the sweet potatoes, pat dry, then rub with a little olive oil and a pinch of sea salt and black pepper. Roast on a baking tray for about 40 minutes, or until cooked through (or prick with a fork and cook in the microwave for 10 to 12 minutes, or until tender).
3. Finely grate the lemon zest into a small bowl and mix in the yoghurt, turmeric and cumin. Leave at room temperature until needed.
4. Scrub the carrot, radishes and beetroot, peel the onion and core the apple. In this order, carefully push the carrot, radishes, red onion, apple and beetroot through the grating blade of your food processor, or coarsely grate by hand, then tip into a bowl.
5. Mix the veg with the lemon juice, 1 tablespoon of extra virgin olive oil and a good pinch of salt and pepper.
6. A few minutes before your potatoes are ready, toast the seeds in a small frying pan on a medium heat for 2 minutes, or until smelling fantastic. At this point, add 1 tablespoon of maple syrup (if using) and let it bubble until it starts to thicken, then take off the heat. Carefully pour onto a sheet of greaseproof paper, leave to cool and don’t touch!
7. Cut a cross in the top of your cooked potatoes and gently break them open with a fork, mashing a little of the inside as you go.
8. Spoon over a good dollop of the spiced yoghurt, followed by the juicy grated salad, and the seeds. Serve with the rocket scattered over.

See details

BAKED POTATOES RECIPE | BBC GOOD FOOD

Crisp-skinned, fluffy jacket potatoes are a budget-friendly way to feed a crowd. Serve our easy baked potatoes with soured cream, cheese or baked beans
From bbcgoodfood.com
Total Time 1 hours 25 minutes
Category Dinner, Side dish
Cuisine British
Calories 254 calories per serving

Heat the oven to 220C/200C fan/gas 7. Rub a little oil over each potato and put on the top shelf of the oven. Bake for 20 mins, then turn down the oven to 190C/170C fan/ gas 5 and bake for 45 mins-1 hr more until the skin is crisp and the inside soft. Make a cross in the centre of each potato, dollop over the soured cream and serve.

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BAKED POTATOES RECIPE - NYT COOKING

Recipes for baked potatoes exist across the archives of The Times. This is the battle-tested best. Adorn the result with toppings: sour cream, minced chives, crumbled bacon, chopped jalapeño, cauliflower florets, crab meat dressed in lemon juice. The potatoes are a blank canvas, though delicious on their own.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine american
Calories 403 per serving

Remove the potatoes from the oven, slice them open down the middle, apply a tablespoon of butter to each one and serve immediately.

See details

EASY BAKED CHICKEN AND POTATO DINNER RECIPE - PILLSBURY.COM

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!
From pillsbury.com
Reviews 4.5
Total Time 50 minutes
Calories 370 per serving

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.

See details

BAKED SWEET POTATOES | VEGETABLE RECIPES | JAMIE OLIV…

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Scrub the sweet potatoes, pat dry, then rub with a little olive oil and a pinch of sea salt and black pepper. Roast on a baking tray for about 40 minutes, or until cooked through (or prick with a fork and cook in the microwave for 10 to 12 minutes, or until tender).
3. Finely grate the lemon zest into a small bowl and mix in the yoghurt, turmeric and cumin. Leave at room temperature until needed.
4. Scrub the carrot, radishes and beetroot, peel the onion and core the apple. In this order, carefully push the carrot, radishes, red onion, apple and beetroot through the grating blade of your food processor, or coarsely grate by hand, then tip into a bowl.
5. Mix the veg with the lemon juice, 1 tablespoon of extra virgin olive oil and a good pinch of salt and pepper.
6. A few minutes before your potatoes are ready, toast the seeds in a small frying pan on a medium heat for 2 minutes, or until smelling fantastic. At this point, add 1 tablespoon of maple syrup (if using) and let it bubble until it starts to thicken, then take off the heat. Carefully pour onto a sheet of greaseproof paper, leave to cool and don’t touch!
7. Cut a cross in the top of your cooked potatoes and gently break them open with a fork, mashing a little of the inside as you go.
8. Spoon over a good dollop of the spiced yoghurt, followed by the juicy grated salad, and the seeds. Serve with the rocket scattered over.

See details

BAKED POTATOES RECIPE | BBC GOOD FOOD

Heat the oven to 220C/200C fan/gas 7. Rub a little oil over each potato and put on the top shelf of the oven. Bake for 20 mins, then turn down the oven to 190C/170C fan/ gas 5 and bake for 45 mins-1 hr more until the skin is crisp and the inside soft. Make a cross in the centre of each potato, dollop over the soured cream and serve.

See details

SLOW-COOKER BAKED POTATOES RECIPE: HOW TO MAKE IT

These slow-cooker baked potatoes are so easy—just add your favorite toppings. Save any extra potatoes to make baked potato soup the next day. —Teresa Emrick, Tipp City, Ohio
From tasteofhome.com
Reviews 2.7
Total Time 08 hours 10 minutes
Category Side Dishes
Calories 217 calories per serving

Scrub potatoes; pierce each several times with a fork. In a small bowl, mix butter and garlic. Rub potatoes with butter mixture. Wrap each tightly with a piece of foil. , Pour water into a 6-qt. slow cooker; add potatoes. Cook, covered, on low 8-10 hours or until tender. Season and top as desired.

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EASY BAKED CHICKEN AND POTATO DINNER RECIPE - PILLSBURY.COM

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.

See details

BAKED SWEET POTATOES | VEGETABLE RECIPES | JAMIE OLIV…

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Scrub the sweet potatoes, pat dry, then rub with a little olive oil and a pinch of sea salt and black pepper. Roast on a baking tray for about 40 minutes, or until cooked through (or prick with a fork and cook in the microwave for 10 to 12 minutes, or until tender).
3. Finely grate the lemon zest into a small bowl and mix in the yoghurt, turmeric and cumin. Leave at room temperature until needed.
4. Scrub the carrot, radishes and beetroot, peel the onion and core the apple. In this order, carefully push the carrot, radishes, red onion, apple and beetroot through the grating blade of your food processor, or coarsely grate by hand, then tip into a bowl.
5. Mix the veg with the lemon juice, 1 tablespoon of extra virgin olive oil and a good pinch of salt and pepper.
6. A few minutes before your potatoes are ready, toast the seeds in a small frying pan on a medium heat for 2 minutes, or until smelling fantastic. At this point, add 1 tablespoon of maple syrup (if using) and let it bubble until it starts to thicken, then take off the heat. Carefully pour onto a sheet of greaseproof paper, leave to cool and don’t touch!
7. Cut a cross in the top of your cooked potatoes and gently break them open with a fork, mashing a little of the inside as you go.
8. Spoon over a good dollop of the spiced yoghurt, followed by the juicy grated salad, and the seeds. Serve with the rocket scattered over.

See details

BAKED POTATOES RECIPE | BBC GOOD FOOD

Heat the oven to 220C/200C fan/gas 7. Rub a little oil over each potato and put on the top shelf of the oven. Bake for 20 mins, then turn down the oven to 190C/170C fan/ gas 5 and bake for 45 mins-1 hr more until the skin is crisp and the inside soft. Make a cross in the centre of each potato, dollop over the soured cream and serve.

See details

SLOW-COOKER BAKED POTATOES RECIPE: HOW TO MAKE IT

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