Baked Potato Recipe
Yield: 4 servings
Approximate nutritional analysis per serving: 120 calories, 0 grams
fat, 3 grams protein, 27 grams carbohydrate, 0 mg cholesterol, 5mg
sodium.
INGREDIENTS:
4 Potatoes (5.5 ounces each)
Toppings:
sour cream
butter
grated cheddar or Swiss cheese
DIRECTIONS:
CONVENTIONAL OVEN METHOD
Pre-heat oven to 450°F. Wash and dry potatoes.
With a fork or sharp knife, pierce each potato 2 or 3 times.
Place on cookie sheet or baking pan. Bake 50 to 60 minutes or until
tender when pierced with a fork.
MICROWAVE METHOD
Wash and dry potatoes. With a fork or sharp knife, pierce each potato
2 or 3 times.
Place potatoes in a circle on a paper towel, leaving a 1-inch space
between each potato.
Cook on HIGH for 15 to 20 minutes or until tender when pierced with
a fork, turning once during cooking and removing any that are done
after 15 minutes.
Let potatoes stand for 5 to 10 minutes before serving.
Baked Potato Recipe with Herbed Cottage Cheese
Yield: 100 servings
Approximate nutritional analysis per serving: 128.1 Calories; 1.3
g Fat (8.8% calories from fat); 3.5 g Protein; 27.4 g Carbohydrate;
0 Cholesterol; 18 mg Sodium
INGREDIENTS:
1 gal. plus 1 qt. Lowfat cottage cheese 8 lbs.
1 1/2 qt. Plain lowfat yogurt 3 lbs.
1/2 c Lemon juice
1 qt. Green onions, chopped 6 oz.
3/4 c Dill weed
100 Potatoes (80 count)
DIRECTIONS:
Combine and blend cottage cheese, yogurt and lemon juice.
Fold in onions and dill.
Cover and refrigerate until time of service.
Serve each baked Idaho Potato with 2 oz. of topping (1/4 c ladle)
Buckeye Twice-Baked Potato Recipe
Yield: 4 servings
Approximate nutritional analysis per serving: 603 calories, 17g
protein, 73g carbohydrate, 28g fat, 78mg cholesterol, 632mg sodium
INGREDIENTS:
4 Potatoes (10 to 11 oz. each)
1/2 cup Crumbled blue cheese
2/3 cup Monterey Jack cheese, shredded
1/3 cup Heavy cream
1/4 cup Sour cream
3 tbsp. Bacon, cooked and crumbled (3 to 4 slices)
2 tbsp. Butter, softened
2 tbsp. Green onions, thinly sliced
1/8 tsp. Ground nutmeg
1/4 to 1/2 tsp. Salt
DIRECTIONS:
Heat conventional oven to 425°F. Pierce tops of potatoes with
fork several times. (Do not wrap in aluminum foil.) Bake potatoes
on oven rack 60 to 70 minutes or until tender when pierced. (When
using a convection oven, bake at 375°F for 55 minutes.) Remove
from oven; cool 10 to 15 minutes.
Meanwhile, in large bowl, combine all remaining ingredients. Cut
a thin slice off top of each potato. Using a teaspoon, scoop out
center of each, leaving the shell. Add potato centers to cheese
mixture. Using fork, break up potatoes and mix until well blended.
Spoon mixture into potato shells. Transfer to baking sheet. Position
potatoes under broiler so that tops are 5 inches from heat source.
Broil 4 to 6 minutes or until tops are golden brown. Turn off heat;
close oven door and leave potatoes in oven for an additional 7 to
10 minutes.
Microwave baked potato recipe
Ingredients
* 1 large russet potato
* 1 tablespoon butter or margarine
* 3 tablespoons shredded Cheddar cheese
* salt and pepper to taste
* 3 teaspoons sour cream
Directions
1. Scrub the potato, and prick several time with the tines of a fork. Place on a plate.
2. Cook on full power in the microwave for 5 minutes. Turn over, and continue to cook for 5 more minutes. When the potato is soft, remove from the microwave, and cut in half lengthwise. Season with salt and pepper, and mash up the inside a little using a fork. Top the open sides with butter and 2 tablespoons of cheese. Return to the microwave, and cook for about 1 minute to melt the cheese.
3. Top with remaining cheese and sour cream, and serve.
Inspired by Allrecipes.com
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