SPEEDY SPUDS
Looking for a delicious side dish? Then check out these spuds made with red potatoes, onions and cooked ham - ready in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Scrub the potatoes with the vegetable brush. Poke each potato several times with the fork (this lets the steam escape and makes it easier to split the potato open later). Put potatoes about 1 inch apart in a circle on the plate. Microwave on High for 8 to 10 minutes or until potatoes are tender. Use the pot holders to take plate out of microwave.
- Peel the outside layer of skin from the green onions. Slice onions on the cutting board, using the knife (you need about 1/2 cup).
- Spray the skillet with the cooking spray. Put the green onions and ham (or bacon bits or pepperoni) in skillet. Cook over medium-high heat for about 3 minutes, stirring all the time with the wooden spoon, until ham is hot. Take skillet off hot burner.
- Cut baked potatoes lengthwise in half, using knife. (If the potatoes are too hot, hold them with a pot holder). Fluff insides of potato with fork. Put 1 tablespoon of the sour cream on each potato half, using the rubber spatula to get it out of the measuring spoon. Spread sour cream a little with rubber spatula. Top each potato half evenly with some ham mixture and cheese.
Nutrition Facts : Calories 340, Carbohydrate 40 g, Cholesterol 50 mg, Fat 2, Fiber 5 g, Protein 15 g, SaturatedFat 7 g, ServingSize 1 Spud, Sodium 450 mg, Sugar 5 g, TransFat 0 g
CRISPY GOLDEN SPUDS
Crunchy roast potatoes that work every time - use a touch of turmeric for colour and bay and stock for flavour
Provided by Good Food team
Categories Dinner, Side dish
Time 1h50m
Number Of Ingredients 7
Steps:
- Put the potatoes in a large pan, cover with cold water and add the bouillon powder or stock cubes, turmeric and bay leaves. Cover with a lid, bring to a boil and simmer for 10 mins until the potatoes start to soften on the outside but remain whole.
- Drain the potatoes well and give them a shake in the colander to rough up the edges, then leave to steam-dry in the colander for 5 mins. Meanwhile, pour the oil and duck or goose fat, if using, into your largest baking tray (the spuds will need plenty of space to really crisp up) and put in the oven underneath the turkey to heat for a few mins. Once the potatoes are dry, sprinkle with the flour and plenty of seasoning, then toss to coat. Can be frozen for up to 3 months - to cook from frozen, add an extra 20 mins to the cooking time.
- Remove the hot tray from the oven. Carefully tip in the potatoes and coat in the hot fat. Cook for 30 mins at 200C/180C fan/gas 6, on the lower shelf of the oven underneath the joint of meat, if making. When you take the joint or main meal out, turn the oven up to 220C/200C fan/gas 7. Turn the potatoes over in the tray and continue cooking for 45 mins-1 hr longer on the top shelf, until golden and crispy.
Nutrition Facts : Calories 264 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
CRISPY BAKED SPUDS
A different way to fix the sometimes-boring potato. They come out crisp, and they're really good alongside a steak or chicken. You can also cut them smaller and make "steak fries" to have with a meal or alone! This has been written down on a recipe card for years, and for some reason I didn't write down where I found it, or maybe I made it up. You can use any kind of herb you happen to like, tarragon or parsley are also good, or no herbs at all.
Provided by Chef PotPie
Categories Potato
Time 45m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375*F.
- In small dish combine lemon juice and butter.
- On plate combine parmesan, garlic salt, black pepper, and herbs, (if using).
- Cut the potato in half lengthwise.
- Brush cut surfaces of potato with lemon butter, then dip in parmesan mixture.
- Bake, cut sides down, on greased baking sheet, 30-35 minutes until tender and brown.
CRISPY HERB BAKED CHICKEN
I found this recipe on a box of Idaho Spuds Mashed Potato flakes and tried it tonight. Absolutely delicious and as simple as can be. Just a few simple ingredients and voila, chicken fit for a king! I used a 350 degree oven instead of 375 because I fixed some roasted red potatoes at the same time. They both turned out deliciously well.
Provided by Alex and Andrews Mi
Categories High Protein
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 375. Grease or line with foil and grease 15x10x1-inch baking pan or 13x9- inch pan. In medium bowl, combine potato flakes, Parmesan cheese and garlic salt; stir until well mixed. Dip chicken pieces into margarine; roll in potato flake mixture to coat. Place in greased pan. Bake at 375 for 45-60 minutes or until chicken is fork-tender and juices run clear.
- I used garlic powder instead of salt and boneless, skinless breasts and thighs instead of the entire chicken because that is what I had available.
Nutrition Facts : Calories 445.9, Fat 34.9, SaturatedFat 9, Cholesterol 93.6, Sodium 393.3, Carbohydrate 6.9, Fiber 0.5, Sugar 0.3, Protein 25.4
EASY SPICY ROASTED POTATOES
Slight twist to an old favorite. Chili powder gives the potatoes and onions in this recipe some zing! I make these for breakfast every Sunday, and my family loves them!
Provided by Yolanda Miles
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (220 degrees C).
- Arrange the potatoes and onions in a greased 9x13 inch baking dish so that they are evenly distributed. Season with garlic powder, salt and chili powder. Drizzle with olive oil. Stir to coat potatoes and onions with oil and spices.
- Bake for 35 to 40 minutes in the preheated oven, until potatoes are fork tender and slightly crispy. Stir every 10 minutes. When done, sprinkle with cheese. Wait about 5 minutes for the cheese to melt before serving.
Nutrition Facts : Calories 473.4 calories, Carbohydrate 47.6 g, Cholesterol 36.2 mg, Fat 26.1 g, Fiber 5.7 g, Protein 14.4 g, SaturatedFat 9.4 g, Sodium 1685.1 mg, Sugar 4.6 g
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