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Potato Recipes collection

Andre’s Parmentier Potatoes

Andre’s Parmentier Potatoes

Yield: 16 servings

INGREDIENTS:

8 medium Idaho potatoes (8 to 10 ounces each), scrubbed and patted dry
2 tablespoons olive oil
3 tablespoons unsalted butter
1 pound beef tenderloin, trimmed, and cut into 1/4-inch pieces
1/3 cup diced sweet onion, such as Vidalia or Maui
1 tablespoon finely chopped garlic
5 tablespoons seasoned rice vinegar
1/4 teaspoon salt
pinch of herbes de Provence
pinch of white pepper
1/3 cup heavy cream
6 ounces crumbled goat cheese
1/4 cup seasoned bread crumbs


DIRECTIONS:
Preheat an oven to 400°F.
Place the potatoes in a bowl and lightly coat with the oil. Transfer to a sheet pan with enough room between the potatoes so they are not touching. Bake for 40 to 45 minutes, or until they easily collapse when squeezed.
Remove the potatoes from the oven and decrease the oven temperature to 325?F. Cut each potato in half lengthwise. Scoop out the all the cooked potato except for 1/8 of an inch around the potato shell and transfer to a bowl. Set aside. Return the potato shells to the sheet pan and set aside.
Heat a large saute pan over high heat until slightly smoking. Add the butter and when completely melted, add the beef, onions and garlic. Saute until the edges of the beef have slightly caramelized and the onions are translucent and beginning to change color.
Add the vinegar, salt, herbes de Provence, and pepper and cook until the liquid has completely evaporated.
Mash the potatoes until smooth. Pour in the cream, add the beef mixture, adjust the seasoning and mix to completely incorporate. Evenly distribute the mixture back into the baked potato shells. Top with the goat cheese and sprinkle with the bread crumbs. Return the potatoes to the oven and bake for 15 to 20 minutes until the cheese-crumb topping is lightly toasted. Serve immediately.


Baked Potato

Baked Potato
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 with Herbed Cottage Cheese

Baked Potato 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)


Broccoli-Shrimp Stuffed Potatoes

Broccoli-Shrimp Stuffed Potatoes
Yield: 2 Servings
Approximate nutritional analysis per serving: 399 cal, 3 g fat, 124 mg cholesterol, 696 mg sodium, 25 g protein, 68 g carbohydrates

INGREDIENTS:

2 large Idaho Potatoes
1 cup fresh broccoli florets
1 green onion, thinly sliced
3/4 cup chicken broth
2 teaspoons low-sodium soy sauce
1 teaspoon rice wine vinegar
2 teaspoons cornstarch
1/3 cup fresh or frozen cooked shrimp, or 1 (6-ounce) can shrimp drained
2 teaspoons diced pimento (optional)

DIRECTIONS:

Scrub potatoes; pierce several times with a fork. Wrap each potato in a microwave-safe paper towel; arrange potatoes 1 inch apart. Microwave at HIGH 6 to 8 minutes, turning and rearranging once, let stand 2 minutes. With a fork, pierce the skin in the form of a cross. Press the ends of the potato toward the center, lifting and fluffing the mat of the potato.
Combine broccoli and onion in a 9-inch microwave-safe pie plate; cover with microwaveable plastic wrap and microwave at HIGH 3 to 4 minutes, or until tender. Drain.
Combine chicken broth, soy sauce, vinegar and cornstarch in a 4-cup glass measure, microwave, uncovered, at HIGH 2 to 3 minutes, or until slightly thickened.
Pour sauce over broccoli; stir in cooked shrimp and pimiento. Spoon mixture over potatoes.


Buckeye Twice-Baked Potato

Buckeye Twice-Baked Potato

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.

Potato Recipes collection