Best Potato Breaded Baked Veggies Recipes

BREADED BAKED PARMESAN POTATOES

Steps:

• Set oven to 400 degrees.
• In a shallow dish, place the melted butter.
• In another dish, combine all bread crumbs, Parmesan cheese, garlic powder, salt (can use seasoning salt if desired) and black pepper.
• Coat the potato wedges in melted butter, then in the bread crumb mixture, making sure to coat completely.
• Place on a baking sheet in a single layer, lined with foil and sprayed lightly with a non-stick spray.
• Drizzle any remaining butter over the top of the potatoes.
• Bake for 30 minutes, or until potatoes are tender.

DICED POTATO CASSEROLE WITH VEGETABLES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until they are almost tender, about 15 minutes. Drain in a colander.
• Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
• Melt 2 tablespoons butter in a large skillet while potatoes are cooking and cook onion until soft and translucent, about 5 minutes. Add zucchini and cook until softened, about 5 minutes. Season with herbes de Provence, salt, and pepper, stir, and cook for 1 more minute. Add drained potatoes and tomato and cook for 2 minutes.
• Mix Parmesan cheese and Gruyere cheese in a bowl. Stir in half the cheese mixture into potato-vegetable mixture and transfer to the baking dish.
• Melt remaining 2 tablespoons butter and mix with remaining cheese mixture and bread crumbs. Distribute evenly on top of potato-vegetable mixture in the baking dish.
• Bake in the preheated oven until cheese is browned and crusty, 15 to 25 minutes.

OVEN-ROASTED POTATOES AND VEGETABLES

Steps:

• Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, toss all ingredients to coat. Spread evenly in pan.
• Bake 15 to 20 minutes, stirring once halfway through baking time, until vegetables are tender and lightly browned.

BREADED VEGETABLES

Steps:

• Preheat oven to 350 degrees.
• Dip veggies into egg whites, then into bread crumbs, coating both sides.
• Place on large cookie sheets lines with aluminum foil and sprayed with cooking spray.
• Cook about 7-8 minutes and turn veggies over with fork.
• Spray the veggies and cook 7-8 minutes, until brown and crispy.
• Super good, my favorites are the onoins and the zucchini.
• The onions taste just like onion rings!

VEGGIE LOADED BAKED POTATO BOARD

Steps:

• Preheat oven to 425 degrees F. Line a large sheet tray with foil. Prick the russet and sweet potatoes 2 to 3 times each with a fork. Place on sheet tray in a single layer.
• Roast 45 minutes (for sweet potatoes) to 55 minutes (for russet potatoes), or until tender. Let cool 10 minutes, then slit the top of each potato to open.
• Line another large sheet tray with foil. Place broccoli on sheet tray. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt. Roast for about 20 minutes, until tender and slightly charred. Let rest on sheet tray until warm, about 10 minutes. Transfer to a small serving bowl.
• Meanwhile, heat a large, nonstick skillet over medium-high heat. Add Pure Farmland® Protein Starters. Break apart with spatula and cook until moisture has evaporated and product browns, about 12 to 14 minutes. Transfer to a serving bowl.
• On a large serving board, arrange the potatoes, cooked Pure Farmland® Protein Starter, roasted broccoli, black beans, Cheddar cheese, Greek yogurt, red onion, BBQ sauce, chives, and jalapenos. Serve warm.

POTATO-BREADED BAKED VEGGIES

Steps:

• Heat oven to 400°. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil. Spray foil with nonstick cooking spray. Beat egg product slightly in small bowl. Mix potato buds, cheese, garlic powder and margarine in separate small bowl until crumbly. Dip vegetables into egg product; coat with potato mixture. Place vegetable pieces 1 inch apart on pan. Bake 20 to 25 minutes or until coating is golden brown and vegetables are tender. Serve with ranch dressing dip if desired.