Archive for the ‘Potatoes’ Category

BAKED POTATO SKINS

Written by free recipes on Sunday, October 16th, 2011 in Appetizers & Snacks, Potatoes, Vegetables.

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BAKED POTATO SKINS

Ingredients:

6 small baking potatoes (4 to 5 in. long)
1/4 cup butter or margarine
1/4 teaspoon paprika
pinch of pepper

Directions:

Preheat oven to 400 degrees. Scrub potatoes, pat dry, and rub skins lightly with a little of the butter. Pierce potatoes in several places with a fork. Bake potatoes until tender when pierced (45 minutes to 1 hour). When cool enough to handle, cut in halves lengthwise and scoop out potato, leaving a thin shell about 1/8 inch thick. Reserve potato for other dishes. Place skins on a baking sheet. Melt butter in a small pan with paprika and white pepper. Stir. Brush insides of potato skins with butter mixture. Bake potato skins until crisp and golden (18 to 20 minutes).

Extras: For variety, try adding grated Cheddar cheese, crumbled bacon, green onion, or chives.)

Yield: Serves 6

Category: Potatoes, Appetizers
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BAKED POTATO SALAD

Written by free recipes on Sunday, March 28th, 2010 in Potatoes, Salads.

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Ingredients:

3 Potatoes,Idaho,medium-size
Water
1 1/3 ts Salt
2 tb Salad oil
1/2 c Onion,chopped
1 ts Mustard,prepard
1/4 ts Celery seed
2 tb Cider vinegar
1/2 c Green pepper,diced
1/4 c Carrot,shredded

Directions:

Put potatoes in a large saucepan with 1 inch cold water and
1 teaspoon salt; bring to a boil. Cover, reduce heat and simmer 25 minutes, until potatoes are tender; drain and cool.
Peel potatoes and slice 1/4-inch thick; set aside. Heat oil in a medium-size skillet; saute onion until soft. Stir in flour, mustard, celery seed and remaining 1/3 teaspoon salt.
Gradually add 1/2 cup water and vinegar; cook over low heat, stirring constantly, until mixture boils and thickens.
Combine potatoes, green pepper and carrots in a bowl; add sauce, mixing well. Spoon half the mixture into a shallow 8×8-inch baking dish; sprinkle with 1/2 cup cheese. Cover with remaining potato mixture and cheese. Bake, uncovered, in preheated 350 degree oven 15 to 20 minutes, or until cheese is melted and vegetables are hot.

Yield: 4 Servings

Category: Salads, Potatoes


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