Best Baked Jerk Idaho Potatoes Recipes

BAKED POTATOES

Steps:

• Preheat the oven to 350 degrees.
• Wash the potatoes and place them directly on the oven baking rack. Bake for 45 to 60 minutes, until very tender when pierced with a skewer.
• When the potatoes are done, cut them down the middle and squeeze both ends. Place a slice of butter in the middle of the potato, sprinkle with salt and pepper and serve hot.

BAKED JERK IDAHO POTATOES

Steps:

• 1. Preheat oven to 425°F Place potato chunks into a medium mixing bowl.
• 2. In a liquids measuring cup, stir together the oil and spices. Pour spice mixture over the potatoes and stir with a wooden spoon to coat all the potatoes. Transfer the potatoes to a 13" x 9" baking pan.
• 3. Bake, uncovered, stirring occasionally, for 30 min., or until potatoes are fork tender.

BASIC HASSELBACK IDAHO® POTATOES

Steps:

• Preheat oven to 400 degrees F.
• Prepare a bowl of cold water with a squeeze of lemon juice in it. Slice off the bottom of each Idaho® Russet Potato lengthwise to make them steadier for cutting. Place potato between two chopsticks. Cut slits 1/4 apart using the chopsticks as a guide to keep from cutting all the way through. The slices should stay connected at the bottom. Carefully fan out the sliced pieces without breaking them apart. Place the cut potato in the prepared bowl of water while you cut the remaining potatoes.
• Melt butter in a saucepan over medium heat. Add a couple of sprigs of rosemary, the sliced garlic, and a sprinkle of salt and pepper. Let sit a few minutes to season the butter.
• Remove potatoes from water and dry thoroughly. Place on a baking sheet. Brush potatoes with some of the melted butter and bake for 1 hour. Halfway through cooking, the potatoes will start to fan out. When this happens, brush with some more of the melted butter.
• Remove from the oven. Brush with remaining butter, sprinkle with salt, and garnish with chopped parsley. Serve right away.

INSTANT POT® BAKED IDAHO® POTATOES

Steps:

• Add water to the bottom of an Instant Pot®) or pressure cooker. Place a rack or steamer basket over the water (water level should be lower than the rack.)
• Wash and dry potatoes. With a fork or sharp kitchen knife, pierce each potato 2 or 3 times.
• Rub each potato with a little oil (just enough to lightly coat) and salt generously.
• Place the potatoes in the steamer basket. Close and lock the lid. Set pressure cook setting to high. Set timer for 16 minutes. If your potatoes are larger than 14 ounces, pressure cook for 20 minutes. Allow 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for best results, 10 to 40 minutes. Unlock and remove the lid.

BAKED MASHED IDAHO POTATOES

Steps:

• Preheat oven to 350. Spray a 1 1/2-quart casserole with cooking spray.
• In a bowl with an electric mixer, combine potatoes, egg, sour cream, cottage cheese and onions at medium speed. Spoon potato mixture into casserole dish.
• Sprinkle with crushed crackers (or shredded cheese can be used) and bake 30 minutes.