POTATO SLICES ON FACE RECIPES

Name: Potato Skins
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 12 servings
Ingredients: 8 whole Russet Potatoes; 4 tbsp. Canola Oil; 2 tbsp. Butter; Salt To Taste; 1 1/2 c. Grated Cheddar Cheese; 8 slices Thick Cut Peppered Bacon, Fried Until Almost Crisp And Chopped; 2 whole Green Onions, Sliced; 1/2 c. Sour Cream

POTATO SKINS - THE PIONEER WOMAN

Potato Skins - The Pioneer Woman image

I love potato skins because they remind me of 1983. Or was that 1984?

Provided by Ree Drummond

Categories appetizers main dish snack

Total Time 50 minutes

Prep Time 5 minutes

Cook Time 45 minutes

Yield 12 servings

Number Of Ingredients 8

Ingredients

8 whole Russet Potatoes
4 tbsp. Canola Oil
2 tbsp. Butter
Salt To Taste
1 1/2 c. Grated Cheddar Cheese
8 slices Thick Cut Peppered Bacon, Fried Until Almost Crisp And Chopped
2 whole Green Onions, Sliced
1/2 c. Sour Cream

Steps:

Preheat oven to 400 degrees. Scrub potatoes clean and allow them to dry. With a paper towel (or just with your hands) rub the skin of the potatoes with 2 tablespoons canola oil so that they're nice and moist. Place potatoes on a baking sheet and bake until skin is crisp and potatoes are tender, about 30 to 40 minutes. Remove the pan and allow to cool until you can handle the potatoes. Cut potatoes in half lengthwise. Scoop out the insides, leaving a little bit of potato in the skins. Melt the butter with 2 tablespoons canola oil, then brush both the outside and the inside of the potatoes. Sprinkle the inside lightly with salt. Place potato halves face-down and return to the oven for 5 to 8 minutes. Using tongs, turn the potatoes over and continue to bake until the edges of the potatoes start to turn golden brown. Remove from oven. Sprinkle the insides of the potato skins with cheddar, then sprinkle on the chopped bacon. Return to the oven long enough for the cheese to melt, about 3 to 4 minutes. Serve immediately with sour cream and green onions. Yum!

BUFFALO CHICKEN AND ROASTED POTATO CASSEROLE - ALLRECIPES

Buffalo Chicken and Roasted Potato Casserole - Allrecipes image

This recipe was passed to me by a friend whose husband loved Buffalo wings and baked potatoes. I made it for the first time for my crew of boys and it was a big hit. Being a single working mom and short on time, I made some shortcuts to the recipe and to my surprise, it tasted even better.

Provided by mammak

Categories Chicken Breasts

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 10 servings

Number Of Ingredients 12

Ingredients

cooking spray
6 tablespoons hot pepper sauce
⅓ cup olive oil
2 tablespoons garlic powder
1 tablespoon freshly ground black pepper
1 tablespoon paprika
1 ½ teaspoons salt
8 potatoes, cut into 1/2-inch cubes
2 pounds skinless, boneless chicken breast halves, cut into 1/2-inch cubes
2 cups shredded Mexican cheese blend (such as Great Value Fiesta Blend®)
1 cup crumbled cooked bacon
1 cup diced green onions

Steps:

Preheat oven to 500 degrees F (260 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Heat hot pepper sauce, olive oil, garlic powder, black pepper, paprika, and salt in a large skillet over low heat, stirring until thoroughly combined. Turn off heat. Toss potatoes in batches with the hot pepper sauce mixture to coat and use a slotted spoon to transfer potatoes to the prepared baking dish. Leave remaining sauce in skillet. Mix chicken into remaining sauce and allow to marinate while potatoes roast.
Bake potatoes until tender inside and crisp and brown outside, 45 to 50 minutes, stirring every 10 to 15 minutes.
Reduce oven heat to 400 degrees F (205 degrees C).
Spread chicken cubes over roasted potatoes. Sprinkle Mexican cheese blend, cooked bacon, and green onions over chicken. Return to oven and bake until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.
Bake in oven until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.

Nutrition Facts : Calories 500.7 calories, CarbohydrateContent 33.8 g, CholesterolContent 92.5 mg, FatContent 25.5 g, FiberContent 4.6 g, ProteinContent 34.4 g, SaturatedFatContent 10.1 g, SodiumContent 1244.8 mg, SugarContent 2.1 g

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