HOW MANY CARBS IN POTATO SKINS RECIPES

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ONE-POT BAKED CHICKEN THIGHS WITH BRUSSELS AND SWEET POTATO



One-Pot Baked Chicken Thighs with Brussels and Sweet Potato image

Baked Chicken Thighs with Brussels Sprouts and Sweet Potato, a quick and easy one-pot chicken dinner for a chilly, fall night.

Provided by Gina

Categories     Dinner

Total Time 70 minutes

Prep Time 10 minutes

Cook Time 60 minutes

Yield 4

Number Of Ingredients 8

olive oil spray
16 ounces Brussels sprouts (halved)
2 medium sweet potatoes (8 oz each) (peeled and diced 3/4-inch)
4 large chicken thighs (on the bone, with skin (7 ounces each))
1 3/4 tsp kosher salt
fresh black pepper (to taste)
1 teaspoon garlic powder
1 1/2 teaspoon dried rosemary

Steps:

  • Preheat oven to 425°F. Spray an oval baking dish with oil.
  • Place the sweet potatoes on one side and the Brussels sprouts on the other. Spritz the vegetables with olive oil and season with 3/4 teaspoon salt, black pepper to taste.
  • Season both sides of the chicken with 1 teaspoon salt, garlic powder and rosemary. Place chicken thighs on top of the vegetables, skin side down.
  • Bake 30 minutes, set the chicken aside and stir the vegetables.
  • Place the chicken back in the dish skin side up and cook until the chicken skin is browned and the vegetables are roasted and tender, about 30 to 35 minutes more. Optional, broil 2 to 3 minutes for crisper skin.

Nutrition Facts : ServingSize 1 thigh plus 1-1/4 cups vegetables, Calories 587 kcal, FatContent 34 g, SaturatedFatContent 9 g, CarbohydrateContent 33.5 g, ProteinContent 38.5 g, CholesterolContent 194.5 mg, SodiumContent 741 mg, FiberContent 8 g, SugarContent 7 g

EASY PIEROGI RECIPE | KITCHN



Easy Pierogi Recipe | Kitchn image

A step-by-step guide to making easy, classic potato and cheese pierogies.

Provided by Casey Barber

Categories     Lunch    Dinner

Total Time 5100S

Prep Time 2700S

Cook Time 2400S

Yield 4

Number Of Ingredients 13

8 ounces Yukon Gold potatoes (1 medium or 2 small), cut into 2-inch pieces
1 tablespoon plus 1/4 teaspoon kosher salt, divided
1/4 cup finely shredded cheddar cheese (1 ounce)
1 to 2 tablespoons heavy cream
1 large egg
1/2 cup plain Greek yogurt (any fat percentage)
3 tablespoons unsalted butter, melted and slightly cooled
1 teaspoon kosher salt
2 cups unbleached all-purpose flour
1 large egg
1 tablespoon water
4 tablespoons unsalted butter, divided
Caramelized onions, for serving

Steps:

  • Cook the potatoes. Place the potatoes in a medium saucepan and add water to cover by 2 inches. Stir in 1 tablespoon of the salt. Cover and bring to a boil over medium heat. Uncover and cook until the potatoes are tender, about 10 minutes.
  • Drain the potatoes. Drain the potatoes and return to the pan. Place over low heat and stir for about 30 seconds to remove excess moisture.
  • Rice the potatoes. Run the potatoes through a ricer or food mill into a bowl. Discard the skins. (Alternatively, peel the potatoes and mash until very smooth.)
  • Stir in the cheese, cream, and salt. Stir in the remaining 1/4 teaspoon salt, cheese, and 1 tablespoon of the cream—the consistency should be firm enough to roll into a ball. If the filling is too dry, stir in the remaining 1 tablespoon cream.
  • Whisk the egg, yogurt, and butter together. Whisk the egg, yogurt, butter, and salt together in a medium bowl.
  • Stir the wet ingredients into the flour. Pour the flour into a large bowl. Pour in the egg mixture and gently stir into the flour. The dough will initially be very dry and shaggy, seeming as if it will never come together, but have no fear: Keep stirring, and it will pull itself into shape.
  • Smash the dough against the sides of bowl. Once the dough starts to come together, press and smash it against the sides of the bowl with your palms, picking up dough bits and essentially kneading it within the bowl until it forms a ball.
  • Knead the dough. Tip the dough and any remaining shaggy flakes out onto a clean work surface or silicone baking mat. Knead until smooth, about 1 minute .
  • Cover the dough with bowl. Cover the dough with the bowl and let rest 15 minutes.
  • Make the egg wash and prepare a baking sheet. Whisk the egg and water together in a small bowl. Line a rimmed baking sheet with waxed paper or parchment paper.
  • Divide the dough into 4 pieces. Divide the dough into 4 pieces. Set aside 3 dough pieces and cover again with the bowl.
  • Roll out the dough. Roll the remaining dough as thinly as possible into a rough 8 x 12-inch rectangle.
  • Cut the dough into 6 rounds. Using a 3-inch round cookie cutter, cut out 6 rounds of dough. If the dough isn’t quartered evenly, you may get 5 rounds from one piece and 7 from another. Resist the temptation to re-roll dough scraps for additional rounds. It seems wasteful, but the dough won’t be as tender the second time around.
  • Spoon filling into the rounds. Spoon 1 teaspoon filling into the center of each dough round.
  • Add the egg wash. Using your finger, swipe a very scant amount of egg wash—just a light touch—around the dough edge.
  • Fold the pierogi. Fold into a half-moon shape: Either fold the dough over the filling on the work surface—I call this “the blanket”—or gently cup the pierogi in your hand in a U shape—I call this “the taco.”
  • Seal the pierogi. Gently but firmly seal the pierogi by pinching and squeezing the edges together with your thumb and pointer finger. Start with one pinch at the top, then move to one “corner” of the pierogi and pinch along the edge back to the top. Repeat on the opposite side to finish sealing the pierogi.
  • Transfer to the baking sheet. Transfer to the baking sheet and repeat with the remaining dough and filling. Freeze on the baking sheet, cover loosely with plastic wrap and refrigerate up to 3 hours, or cook immediately.
  • Cook the pierogies. Bring a 4-quart pot of water to a rolling boil over medium-high heat. Add the pierogies and cook until floating, 2 to 3 minutes for fresh and 4 to 5 minutes for frozen.
  • Transfer to the baking sheet. Using a spider or slotted spoon, scoop the pierogies out of the water and transfer to a rimmed baking sheet in a single layer.
  • Pan-fry the pierogies in butter. Melt 1 tablespoon of the butter in a large skillet over medium heat. Add as many pierogies as will fit in a single layer without crowding. Cook, flipping once, until the pierogies are brown and crispy, about 2 minutes per side. Repeat with the remaining pierogies, adding more butter for each batch. Serve with caramelized onions.

Nutrition Facts : SaturatedFatContent 17.5 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 59.2 g, SugarContent 2.1 g, ServingSize Serves 4, ProteinContent 15.4 g, FatContent 29.6 g, Calories 564 cal, SodiumContent 515.0 mg, FiberContent 2.9 g, CholesterolContent 0 mg

RESTAURANT-STYLE POTATO SKINS RECIPE | ALLRECIPES
Potato skins have always been a favorite of ours, but this was the first time I ever made them at home. This is a great recipe as written, but I played with it just a little and was CRAZY happy with the result. …
From allrecipes.com
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EASY POTATO SKINS RECIPE - CHOWHOUND
2 Pierce each potato several times with a fork or sharp knife. Place the potatoes directly on the oven rack and bake until the skins are crisp and a knife easily pierces the potatoes, about 50 minutes. Transfer to a wire rack until cool enough to handle, about 10 minutes. Set the oven to broil. 3 Slice each potato …
From chowhound.com
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58 BEST EASY POTATO RECIPES - HOW TO COOK POTATOES
Oct 11, 2021 · Carbs on carbs are certainly a good thing. Example A: this hearty veggie-packed pizza loaded with garlic, red chile, and thin slices of potato. Get the recipe for Broccoli Rabe and Potato …
From goodhousekeeping.com
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CAN YOU EAT SWEET POTATO SKINS, AND SHOULD YOU?
Sep 03, 2019 · Sweet potato skins are safe to eat and can be easily added to most recipes. They’re rich in fiber, other nutrients, and antioxidants that can help support a healthy gut, increase …
From healthline.com
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PARMESAN BAKED POTATO HALVES | FAVORITE FAMILY RECIPES
May 03, 2019 · In the savory potato category we have our Broccoli Cheese Stuffed Potato Skins and Cheesy Bacon Potato Skins, both are awesome for appetizers and parties! If you like potato wedges and fries we have traditional Potato Wedges and Loaded Potato Wedges and Sweet Potato …
From favfamilyrecipes.com
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POTATO GNOCCHI RECIPE - SIMPLY RECIPES
Dec 06, 2021 · Spear the potatoes with fork tines in several places around each potato to vent moisture as the potatoes cook. Bake the potatoes in their skins until tender, about an hour. Let cool on …
From simplyrecipes.com
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101 POTATO RECIPES FOR EVERY OCCASION - MSN
101 Potato Recipes for Every Occasion Stephanie Holmes 12/9/2021. SHARE. ... Take a break from classic potato skins with ... Carbs on carbs? We're here for it.
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HOW MANY PORK RINDS CAN BE EATEN ON A KETO DIET ... - RECIPES
Aug 20, 2021 · To confirm that these have zero carbs, they should only contain pork skins and salt. The cheapest, most-widely available zero-carb pork rinds you’ll find are Utz Original Pork Rinds and Mac’s Original Fried Pork Skins…
From ruled.me
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HOW TO BAKE A POTATO {EASY} - SIMPLY RECIPES
Oct 21, 2021 · Fully baked potatoes will have slightly wrinkled skins. They may make tiny hissing sounds, if you listen carefully. If you lightly squeeze a potato, it should yield to the pressure of your fingers, and possibly even crack open a little. You should be able to slide a fork or skewer deeply into the potato …
From simplyrecipes.com
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WHAT ARE CREAMER POTATOES | THE LITTLE POTATO COMPANY
The smallest in the potato family, our Creamers are meant to be bite-size (uh, Little), like cherry tomatoes in the tomato family. And yet, they offer a naturally buttery taste and creamy texture, they’re so easy to prepare, and they are meant to be enjoyed with skins on. Creamers are certainly not your average potato.
From littlepotatoes.com
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58 BEST EASY POTATO RECIPES - HOW TO COOK POTATOES
Oct 11, 2021 · Carbs on carbs are certainly a good thing. Example A: this hearty veggie-packed pizza loaded with garlic, red chile, and thin slices of potato. Get the recipe for Broccoli Rabe and Potato …
From goodhousekeeping.com
See details


POTATO GNOCCHI RECIPE - SIMPLY RECIPES
Dec 06, 2021 · Spear the potatoes with fork tines in several places around each potato to vent moisture as the potatoes cook. Bake the potatoes in their skins until tender, about an hour. Let cool on …
From simplyrecipes.com
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HOW MANY PORK RINDS CAN BE EATEN ON A KETO DIET ... - RECIPES
Aug 20, 2021 · To confirm that these have zero carbs, they should only contain pork skins and salt. The cheapest, most-widely available zero-carb pork rinds you’ll find are Utz Original Pork Rinds and Mac’s Original Fried Pork Skins…
From ruled.me
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HOW MUCH FIBER DOES A SWEET POTATO HAVE - BIKEHIKE
Aug 08, 2021 · Sweet potato skins are safe to eat and can be easily added to most recipes. They’re rich in fiber, other nutrients, and antioxidants that can help support a healthy gut, increase feelings of fullness, and prevent chronic disease. If you’re looking to get the most nutrition out of your sweet potato…
From bikehike.org
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WHAT IS THE DIFFERENCE BETWEEN A SWEETPOTATO AND A YAM ...
Varies considerably. Some yams are the size and shape of small potatoes; others can grow up to 1.5m (5ft) in length and weigh over 100lbs (70kg). Skins may be dark brown or light pink; insides white, …
From ncsweetpotatoes.com
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CARBS IN POTATOES- THE COMPLETE ANALYSIS: GOOD AND BAD CARB
May 26, 2021 · A medium (173g) baked russet potato contains nearly 40g of carbohydrates, 34g of net carbohydrates, and 4g of fiber; a large potato contains double that amount. Almost all varieties of potatoes contain an equal amount of carbs. The majority of the carbs …
From writingstake.com
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THE BEST MASHED SWEET POTATOES RECIPE
Nov 09, 2018 · "Moist sweet potato varieties sweeten during cooking thanks to the action of an enzyme that attacks starch and breaks it down. The enzyme starts to make maltose when the tightly packed starch granules absorb moisture and expand, beginning at around …
From seriouseats.com
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HASSELBACK POTATOES RECIPE INA GARTEN - SHARE-RECIPES.NET
Hasselback Potatoes with Cheese Recipe EatingWell. 3 hours ago Make crosswise cuts every 1/8 to 1/4 inch along each potato, slicing almost to the bottom to the bottom but not all the way through. Place the potatoes in an 8-inch-square baking dish and coat with …
From share-recipes.net
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COLCANNON | ALLRECIPES
The skins came right off with my fingers - much easier than peeling the raw potato. I think Yukons are best for mashed potatoes - not too waxy and not too dry. I sliced the cabbage and leeks into roughly 1/2 by 1 inch pieces, separating the layers as I put them in a dutch …
From allrecipes.com
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