Best Swirled Potato Bake Recipes

SHERYL'S BAKED POTATOES

Sheryl's Baked Potatoes image

Not your normal every day baked potato. Potatoes are cut into connected slices before being seasoned and baked. I leave the skin on (it gets crispy and yummy), but this can be made with them peeled also.

Provided by SHERYL1062

Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes

Time 1h15m

Yield 4

Number Of Ingredients 6

Ingredients

4 medium baking potatoes
1 teaspoon salt
3 tablespoons salt-free herb seasoning blend
3 tablespoons butter, melted
6 tablespoons grated Cheddar cheese
1 ½ tablespoons Parmesan cheese

Steps:

Preheat the oven to 425 degrees F (200 degrees C).
Slice the potatoes crosswise (the short way) into 1/4 inch slices, leaving about 1/4 inch on the bottom to connect all of the slices. Place into a baking dish, and slightly fan the slices open. Sprinkle with salt and seasoning blend, and drizzle with butter.
Bake for 50 minutes in the preheated oven. Sprinkle cheese over the top, and bake for another 10 minutes, or until the cheese has melted.

Nutrition Facts : Calories 263.5 calories, Carbohydrate 30.1 g, Cholesterol 37.7 mg, Fat 13.4 g, Fiber 2.1 g, Protein 6.6 g, SaturatedFat 8.5 g, Sodium 755.8 mg, Sugar 2.4 g

POTATO-SPINACH SWIRL CASSEROLE

Potato-Spinach Swirl Casserole image

Add a new swirl to serving side dishes, and discover a tasty way to sneak in a green veggie.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 45m

Yield 8

Number Of Ingredients 7

Ingredients

1 cup water
1 can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
2 tablespoons margarine or butter
1 pouch (4.7 oz) Betty Crocker™ homestyle creamy butter and herb mashed potatoes
1/2 cup sour cream
1 box (9 oz) frozen chopped spinach
1 1/3 cups Cheddar or original French fried onions

Steps:

Heat oven to 350°F. Heat water, 1/2 cup of the soup and the butter to a rapid boil in 2-quart saucepan. Remove from heat. Stir in potatoes and sour cream just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth.
Prepare spinach as driected on box; drain well. Stir together spinach, remaining soup and half of the onions. Alternately spoon heaping tablespoonfuls potato mixture and spinach mixture into ungreased 1 1/2-quart casserole. Run table knife through spinach and potatoes to swirl slightly.
Bake uncovered 20 to 25 minutes or until hot and bubbly. Top with remaining onions. Bake about 5 minutes longer or until onions are golden brown.

Nutrition Facts : Calories 210, Carbohydrate 20 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 0 g, TransFat 0 g