NUTRITION IN A BAKED POTATO RECIPES
BAKED POTATO RECIPES | BBC GOOD FOOD
Perfect your spud technique then pile our filling ideas high.
Provided by Good Food team
Number Of Ingredients 1
PERFECT BASIC BAKED POTATO | IDAHO POTATO COMMISSION
Provided by IDAHOPOTATO.COM
Number Of Ingredients 3
Steps:
- 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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BAKED POTATO SOUP RECIPE: HOW TO MAKE IT
I found our favorite soup in an unexpected place—a children's cookbook! This creamy comfort food is not only delicious but also scaled down to make a small amount that's perfect for my husband and me. —Linda Mumm, Davenport, Iowa
From tasteofhome.com
Reviews 4.6
Total Time 20 minutes
Category Lunch
Calories 277 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 20 minutes
Category Lunch
Calories 277 calories per serving
- Peel potatoes and cut into 1/2-in. cubes; place half in a blender. Add broth; cover and process until smooth. Pour into a saucepan. Stir in sour cream, pepper and remaining potatoes. Cook over low heat until heated through (do not boil). Garnish with cheese, bacon and onion.
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BAKED POTATO SOUP RECIPE - PILLSBURY.COM
Baked potato heaven? You may think so when you find all your baked potato favorites - bacon, cheese and sour cream - in a creamy soup!
From pillsbury.com
Reviews 4
Total Time 45 minutes
Calories 380 per serving
From pillsbury.com
Reviews 4
Total Time 45 minutes
Calories 380 per serving
- To serve, spoon soup into individual bowls. Sprinkle each with remaining onions and cheese.
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What could be better than everybody’s favorite traditional potato salad? Baked potato salad loaded up with all your favorite toppings!
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- Add cooled potatoes; stir to coat. Add 1/3 cup sliced green onions, 8 slices bacon, cooked and crumbled, and 1 cup shredded Cheddar cheese (4 oz). Gently stir to combine. Cover and refrigerate until ready to serve.
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THE BAKED POTATO RECIPE | ALTON BROWN | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 10 minutes
Category side-dish
Cuisine american
Calories 325 calorie per serving
Reviews 4.7
Total Time 1 hours 10 minutes
Category side-dish
Cuisine american
Calories 325 calorie per serving
- Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam. Add toppings if using.
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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
From jamieoliver.com
Total Time 50 minutes
Calories 529 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- 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).
- Finely grate the lemon zest into a small bowl and mix in the yoghurt, turmeric and cumin. Leave at room temperature until needed.
- 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.
- Mix the veg with the lemon juice, 1 tablespoon of extra virgin olive oil and a good pinch of salt and pepper.
- 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!
- 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.
- Spoon over a good dollop of the spiced yoghurt, followed by the juicy grated salad, and the seeds. Serve with the rocket scattered over.
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Baking sweet potatoes whole in the oven is arguably the easiest way to prepare them (if you're really pressed for time, you can always microwave your sweet potato). This perfect baked sweet potato recipe makes them a perfect base for all types of toppings.
From delish.com
Reviews 4.3
Total Time 55 minutes
Category gluten-free, low-cost, nut-free, vegetarian, autumn, weeknight meals, winter, baking, dinner, roasted, side dish
Cuisine American
From delish.com
Reviews 4.3
Total Time 55 minutes
Category gluten-free, low-cost, nut-free, vegetarian, autumn, weeknight meals, winter, baking, dinner, roasted, side dish
Cuisine American
- Preheat oven to 425º. On a baking sheet lined with aluminum foil, prick sweet potatoes all over with a fork. Bake until tender, 45 to 50 minutes. Let cool, then split the tops open with a knife and top with a pat of butter. Season with salt and pepper before serving.
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VEGETARIAN BAKED SAMOSA RECIPE | JAMIE OLIVER RECIPES
Perfect as a curry accompaniment or as a snack in their own right, these flavour-packed samosas are super-fun to make. Plus, once you've cracked making the dough you can experiment with lots of different filling combinations. Delicious!
From jamieoliver.com
Total Time 2 hours
Cuisine https://schema.org/VegetarianDiet
Calories 181 calories per serving
From jamieoliver.com
Total Time 2 hours
Cuisine https://schema.org/VegetarianDiet
Calories 181 calories per serving
- To make the dough, combine the flour, baking powder, a good pinch of sea salt and the ajwain seeds (if using) in a large bowl.
- Use your fingers to rub in 120ml of oil until the mixture resembles breadcrumbs. Stir in 150ml of cold water, then bring it together with your hands into a rough dough, adding a splash more water, if needed.
- Place in a flour-dusted bowl, cover with a damp tea towel and leave to rest for 30 minutes.
- Peel and chop the potatoes into rough 2.5cm chunks, then break the cauliflower into florets so they’re roughly the same size.
- Add the potatoes to a large pan of boiling salted water and cook for 10 to 12 minutes, or until tender, adding the cauliflower after 3 minutes. Add the peas for the final minute, then drain.
- Peel and finely chop the onion and garlic, then peel and finely grate the ginger. Deseed and finely chop the chilli.
- Drizzle a lug of oil into a large non-stick frying pan over a medium heat, add the cumin and onion and cook for 8 minutes, or until softened but not coloured. Stir in the garlic, ginger and chilli, then fry for a further few minutes.
- Bash the fennel seeds to a fine powder and add to the pan along with the garam masala and ground coriander. Stir well.
- Stir the cooked veg into the pan and crush gently with a potato masher – don't overdo it: you want a fairly chunky mixture. Squeeze in the lemon juice and season to taste. Leave to cool, then pick, finely chop and stir in the coriander leaves.
- Preheat the oven to 180ºC/350ºF/gas 4. Lightly grease a large baking tray with oil.
- On a flour-dusted surface, halve the dough and roll out each portion to about 3cm thick. Using a 7cm pastry cutter, stamp out as many circles as you can, then roll into rounds, roughly ½cm thick and 18cm in diameter.
- Cut each round in half, then brush the straight edges with a little water. Roll into a cone shape, bringing the straight edges together and pressing lightly to seal.
- Spoon in the filling, brush the exposed dough with a little water, then fold over and press to seal. Place onto the prepared baking tray, then repeat with the remaining ingredients, keeping the samosas covered with a damp tea towel as you go.
- Brush the samosas with a little oil and bake for 45 minutes, or until golden and piping hot through. Serve straightaway with mango chutney.
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