Best Jet Potatoes Recipes

JET POTATOES

Jet Potatoes image

I got this recipe over 20 years ago after my friend Barbara made this for a church Valentine Dinner.

Provided by bullwinkle

Categories Potato

Time 50m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

6 -7 medium potatoes
8 ounces sour cream
salt, to taste
pepper, to taste
1/2 medium onion, diced
2 cups shredded longhorn cheddar cheese

Steps:

Peel and cube potatoes.
Put in saucepan with water and boil until tender.
Drain.
Add sour cream, onion, salt and pepper.
Whip with mixer until creamy.
Put into a 9x13 lightly butter baking dish.
Top with cheese.
Bake at 350* for 25-30 minutes.

Nutrition Facts : Calories 303.7, Fat 15.8, SaturatedFat 9.9, Cholesterol 42.8, Sodium 201.1, Carbohydrate 30.2, Fiber 3.6, Sugar 1.7, Protein 11.3

CRISPY JACKET POTATOES

Crispy Jacket Potatoes image

These crispy jacket potatoes are like a baked potato, but better. Serve with butter and sour cream.

Provided by Matticus Finch

Time 1h10m

Yield 6

Number Of Ingredients 5

Ingredients

6 medium russet potatoes
1 tablespoon vegetable oil, or as needed
¼ teaspoon sea salt, or to taste
1 pinch lemon-pepper seasoning, or to taste
12 large squares aluminum foil

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Drizzle potatoes with a thin layer of oil. Sprinkle on sea salt and about 1/2 as much lemon-pepper seasoning. Wrap each potato in a square of foil, then wrap with a second square. Place foil-wrapped potatoes in a glass or ceramic baking dish.
Bake in the preheated oven until the skins are crisp and the flesh is soft, 60 to 90 minutes.

Nutrition Facts : Calories 184.3 calories, Carbohydrate 37.2 g, Fat 2.5 g, Fiber 4.7 g, Protein 4.3 g, SaturatedFat 0.4 g, Sodium 124.5 mg, Sugar 1.7 g

BACON AND EGG POTATO SALAD

Bacon and Egg Potato Salad image

Provided by Jet Tila

Categories side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 1/2 pounds fingerling potatoes
1 1/4 teaspoons kosher salt
1/2 pound slab bacon, small dice
2 tablespoons red wine vinegar
3/4 cup Greek yogurt
3 tablespoons whole grain mustard
6 scallions, thinly sliced on the bias
1 small red onion, small dice
1 tablespoon granulated sugar
1/4 teaspoon freshly cracked black pepper
2 large hard-boiled eggs, chopped

Steps:

Put the potatoes in a medium-size saucepan and cover with cold water; add 1 teaspoon of the salt. Bring to a boil, then reduce the heat to medium and cook until fork tender, about 15 minutes. Meanwhile, saute the bacon in a skillet over medium-low heat until crispy, about 12 minutes.
Drain the potatoes (do not rinse), transfer to a baking sheet and let cool for 6 to 8 minutes, then cut into quarters.
In a bowl large enough to mix the potatoes, combine the vinegar, yogurt, mustard, scallions, red onion, sugar, remaining 1/4 teaspoon of salt and pepper. Transfer the potatoes to the bowl, add the bacon and hard-boiled eggs and mix by folding carefully. Serve at room temperature.