SCALLOPED POTATOES RACHEL RAY RECIPES

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POTATOES AND ONIONS RECIPE | RACHAEL RAY | FOOD NETWORK



Potatoes and Onions Recipe | Rachael Ray | Food Network image

Provided by Rachael Ray : Food Network

Categories     side-dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds (about 3 potatoes) round, white thin skinned potatoes
1 large sweet onion
Coarse salt
1 tablespoon vegetable oil, 1 turn of the pan
2 tablespoons butter

Steps:

  • Heat a 10-inch heavy skillet over medium high heat.
  • Slice potatoes and onions very thin. Salt potatoes and onions. Add oil and butter to the pan. When the butter foams, add potatoes and onions to the skillet.
  • Place a dinner plate on top of potatoes and weight it with any heavy object: a sack of flour, heavy canned goods, etc. Let the potatoes and onions crust, 2 to 3 minutes, then turn, replace weights, and let them crust again. Keep turning the potatoes and onions over for about 20 minutes, until they are evenly golden and crusted.

CHEESY TWICE-BAKED POTATOES RECIPE | ALLRECIPES



Cheesy Twice-Baked Potatoes Recipe | Allrecipes image

Cheesy, flavorful potatoes sure to please the most-finicky eater!

Provided by Kitkat

Categories     Twice Baked Potatoes

Total Time 1 hours 50 minutes

Prep Time 20 minutes

Cook Time 1 hours 10 minutes

Yield 8 servings

Number Of Ingredients 11

4 large baking potatoes
2 teaspoons olive oil
2 teaspoons salt
1 tablespoon butter
4 cloves minced garlic
1 ½ cups shredded Monterey Jack cheese
½ cup sour cream
¼ cup chopped green onion, divided
ground black pepper to taste
4 slices cooked bacon, crumbled
1 pinch paprika, or to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Rub potatoes with olive oil and salt; pierce each several times with a fork and arrange onto a baking sheet about 6 inches apart.
  • Bake in preheated oven until easily pierced with a fork, 50 to 60 minutes. Remove from oven and set aside to cool until cool enough to handle, keeping oven heat at 425 degrees F (220 degrees C).
  • Halve potatoes lengthwise and scoop potato from each half into a bowl, leaving about 1/4 inch of the potato attached to the skin all the way around.
  • Melt butter in a large saucepan over medium-high heat. Saute garlic in butter until fragrant, 1 to 2 minutes. Stir scooped potato, Monterey Jack cheese, sour cream, and most of the green onion together with the garlic and butter; cook and stir the mixture until heated and smooth, about 5 minutes.
  • Scoop the potato mixture into the potato skins and arrange onto the baking sheet.
  • Bake in oven until heated through, 15 to 20 minutes. Garnish with remaining green onion, bacon, and paprika.

Nutrition Facts : Calories 279 calories, CarbohydrateContent 33.9 g, CholesterolContent 29 mg, FatContent 12.3 g, FiberContent 4.3 g, ProteinContent 9.6 g, SaturatedFatContent 7 g, SodiumContent 724.7 mg, SugarContent 1.7 g

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