RECIPE BAKED POTATOES RECIPES

BAKED SWEET POTATOES RECIPE | ALLRECIPES

Baked Sweet Potatoes Recipe | Allrecipes image

Very healthy and tasty sweet potatoes that will be a great addition to any meal. Very easy!

Provided by JENNCOOK

Categories Sweet Potato Casserole

Total Time 1 hours 15 minutes

Prep Time 10 minutes

Cook Time 1 hours 5 minutes

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 tablespoons olive oil
3 large sweet potatoes
2 pinches dried oregano
2 pinches salt
2 pinches ground black pepper

Steps:

Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or non-stick baking dish with olive oil, just enough to coat.
Wash and peel the sweet potatoes. Cut them into medium size pieces. Place the cut sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with oregano, and salt and pepper (to taste).
Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes or until soft.

Nutrition Facts : Calories 321.3 calories, CarbohydrateContent 61 g, FatContent 7.3 g, FiberContent 8.9 g, ProteinContent 4.8 g, SaturatedFatContent 1.1 g, SodiumContent 92.4 mg, SugarContent 19.6 g

TWICE-BAKED POTATOES RECIPE | REE DRUMMOND | FOOD NETWORK

Twice-Baked Potatoes Recipe | Ree Drummond | Food Network image

Ree Drummond stuffs her classic Twice-Baked Potatoes with bacon, sour cream and lots of cheese. This easy recipe can't be beat.

Provided by Ree Drummond : Food Network

Categories side-dish

Total Time 1 hours 50 minutes

Prep Time 30 minutes

Cook Time 1 hours 20 minutes

Yield 12 to 16 servings

Number Of Ingredients 10

Ingredients

8 baking potatoes, washed
3 tablespoons canola oil
2 sticks salted butter
1 cup bacon bits (fry your own!)
1 cup sour cream
1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
1 cup whole milk
2 teaspoons seasoned salt
3 green onions, sliced
Freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F.
Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.
Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)
Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.

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