Best Cissys Put Back Potatoes Kids Cooking Recipes
CISSY'S PUT-BACK POTATOES (KIDS COOKING)
My daughter got a cookbook for Christmas in 1990 when she was 8 years old. The book is called "KidsCooking - A Very Slightly Messy Manual" by Klutz Press. This was our favorite recipe to make together from the book. I used to bake the potatoes before she came home from school and then we would make the rest of them together. I have changed it only to be for 4 potatoes instead of one. We still have the book, but at 25 she still can't cook any better than when she was 8!! :-)
Provided by Sooz Cooks
Categories Potato
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Wash the potatoes well, prick some holes in it with a fork and rub it all over with a little oil. Then place it right on the oven rack (no pan) and bake for 45 to 60 minutes. You can tell when they are done by grabbing one with an oven mitt. (This might be a job for your grown-up assistant.) When they are squeezable, they are done.
- Turn the oven down to 350 degrees and take the potatoes out of the oven when they are all done and wait a little bit for them to cool, then cut them in half and scoop the potato out into a bowl. You're going to need it.
- Save 1/2 cup of the cheese to sprinkle on top of the potato before it goes in the oven. Mix the rest of the cheese, the milk and the salt and pepper with the potato. Add the butter.
- Use a masher or mixer but do it when the potato is still a little warm.
- Put your potato-sand cheese mixture back into the potato skin you saved (it won't really fit but that's OK). Put the potatoes in a baking pan, sprinkle the rest of the cheese on top of the potatoes and put back into the oven for 20 minutes at 350 degrees.
- The potatoes are done when the cheese melts. Have your adult assistant help with some mitts to take the pan out of the oven.
Nutrition Facts : Calories 379.9, Fat 23.1, SaturatedFat 14.5, Cholesterol 61.9, Sodium 511.5, Carbohydrate 32.3, Fiber 2.5, Sugar 1.2, Protein 12
TWICE-BAKED POTATOES KIDS LOVE
Cauliflower and potatoes are blended together with bacon bits, cheddar cheese and sour cream for a satisfying spin on twice-baked potatoes.
Categories Side Dish
Time 1h35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with a fork to allow steam to escape while potatoes bake.
- Brush lightly with olive oil, and sprinkle with 1/2 teaspoon of the salt. Bake on ungreased baking sheet for 1 hour or until potatoes are tender when pierced in center with a fork. Let stand until cool enough to handle.
- Meanwhile, place cauliflower in microwave safe bowl, and microwave, 5 to 8 minutes or until tender.
- Cut each potato lengthwise in half; scoop out potatoes leaving a thin shell. Place insides from 2 potatoes in bowl of food processor or blender. Place remaining 2 potato insides aside for another use (tomorrow's dinner!) Mix in cauliflower melted butter, milk, sour cream and remaining 1/2 teaspoon of salt. Blend until smooth.
- Stir in 1/2 cup of the shredded cheese and black pepper to taste. Spoon filling back into the potato skins and sprinkle with remaining 1/2 cup shredded cheese.
- Place filled potatoes in greased 9x13-inch pan. Bake an additional 20 minutes or until cheese is melted and filling is hot.
- Sprinkle green onions and bacon bits over the top and serve.
Nutrition Facts : ServingSize 1 Serving
PERFECT SMASHED POTATOES
We've seen plenty of potato trends over the past few years: Retro hasselback potatoes made a comeback, buttery "melting" potatoes took over Pinterest soon after, and now smashed potatoes are the spuds of the moment. The idea is to simmer small potatoes until tender, then toss them with olive oil, flatten them and crisp them in the oven. It's simple - and insanely delicious. There are more than 35,000 #smashedpotatoes photos on Instagram, and many Food Network stars are obsessed, too. Here's how to make them like a pro.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 0
Steps:
- Put 1 3/4 pounds baby potatoes in a pot and cover with water. Add 2 bay leaves, 2 garlic cloves and a big pinch of salt; bring to a boil. Reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Drain, discarding the bay leaves and garlic. Toss the potatoes with 2 tablespoons olive oil, transfer to a baking sheet and smash with a spatula or measuring cup. Drizzle with more olive oil and season with salt and pepper. Broil, turning, until crisp and golden, 15 to 20 minutes.
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