SEASONED OVEN BAKED POTATOES RECIPES

Name: Seasoned Oven-Roasted Chicken
Prep time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 4 boneless skinless chicken breasts (about 2 lb); 1 tablespoon olive or vegetable oil; 1 1/2 teaspoons parsley flakes; 1 teaspoon seasoned salt; 1 teaspoon garlic pepper blend; 1 teaspoon dried basil leaves

SEASONED OVEN-ROASTED CHICKEN RECIPE - BETTYCROCKER…

Seasoned Oven-Roasted Chicken Recipe - BettyCrocker… image

Olive oil and dried herbs are all that's needed for this fuss-free, yet flavorful home-cooked roasted chicken breast. While it's baking, pull together a side of sautéed vegetables or potatoes to round out the meal. WIth just six ingredients, it's easy to make during your mid-week dinner slump, and versatile enough to make again and again.

Provided by Betty Crocker Kitchens

Total Time 40 minutes

Prep Time 10 minutes

Yield 4

Number Of Ingredients 6

Ingredients

4 boneless skinless chicken breasts (about 2 lb)
1 tablespoon olive or vegetable oil
1 1/2 teaspoons parsley flakes
1 teaspoon seasoned salt
1 teaspoon garlic pepper blend
1 teaspoon dried basil leaves

Steps:

Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Brush both sides of chicken with oil. Sprinkle both sides with remaining ingredients. Place in baking dish.
Bake 25 to 35 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).

Nutrition Facts : Calories 300 , CarbohydrateContent 0 g, CholesterolContent 140 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 51 g, SaturatedFatContent 2 1/2 g, ServingSize 1 serving, SodiumContent 580 mg, SugarContent 0 g, TransFatContent 0 g

HOW TO MAKE TWICE BAKED POTATOES - THE PIONEER WOMAN

How to Make Twice Baked Potatoes - The Pioneer Woman image

Twice baked potatoes make an easy dinner or side dish.

Provided by Ree Drummond

Categories comfort food dinner side dish snack

Total Time 1 hours 45 minutes

Prep Time 30 minutes

Cook Time 0S

Yield 8-12 servings

Number Of Ingredients 9

Ingredients

8 baking potatoes, washed
2 sticks of butter, cubed
8 slices cooked bacon, crumbled or finely chopped
1 c. sour cream
2 c. cheddar jack cheese, divided
1 c. whole milk
2 tsp. seasoned salt
1/2 tsp. ground black pepper, plus more for serving
4 green onions, thinly sliced

Steps:

Preheat oven to 425 degrees. Prick each potato with a fork, 3-4 times. Place on a baking sheet and roast for 1 hour 15 minutes, or until tender when pressed. Let rest until cool enough to handle. Reduce the oven temperature to 375 degrees. Place the butter in a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato in half lengthwise. Scrape out the flesh of the potato and add it to the the mixing bowl, being careful not to tear the skin. (Leave a thin layer of potato intact all over the skin so that the filling has some support). Place the potato skins on a baking sheet. Using a potato masher, mash the potatoes into the butter, bacon and sour cream. Add 1 cup of cheese, milk, seasoned salt, ¾’s of the green onions and black pepper. Mix well to combine. Fill the potato shells evenly with the mashed potato mixture. Divide the remaining 1 cup of cheese evenly over top of each potato piece. Bake the potatoes once again until golden brown on top and heated through, about 20 minutes. Top evenly with the remaining scallions and a little more black pepper before serving.

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