PAN-ROASTED MARBLE POTATOES
A colorful combination of red, gold, and purple baby potatoes is pan-roasted with bacon and rosemary for a simple and delicious side or as a tasty start for potato salad.
Provided by Chef John
Categories Side Dish Vegetables
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Place bacon into a skillet over medium heat; cook and stir until bacon begins to soften and give off its fat, about 2 minutes. Add potatoes and season with salt and black pepper. Cook and stir potatoes and bacon until bacon browns and potatoes begin to soften, about 5 minutes.
- Cover skillet and cook for 5 minutes; stir. Repeat steps, covering and cooking for 5 minutes and stirring until potatoes are tender and a tip of a knife inserts easily, 15 to 20 more minutes.
- Adjust salt and black pepper to taste; sprinkle chopped rosemary over potatoes, stir, and remove from heat. Drizzle rice vinegar over potatoes and stir to dissolve any browned bits of food stuck to the bottom of the skillet.
- Transfer potatoes to a serving dish and top with a rosemary sprig.
Nutrition Facts : Calories 136.7 calories, Carbohydrate 20.1 g, Cholesterol 9.9 mg, Fat 3.9 g, Fiber 2.6 g, Protein 5.6 g, SaturatedFat 1.3 g, Sodium 214.8 mg, Sugar 0.9 g
NORTH INDIAN BAKED STUFFED POTATOES
Provided by Food Network
Yield 4 servings
Number Of Ingredients 12
Steps:
- Scrub the potatoes and bake them in a 400 degree oven for one hour or until done.
- While the potatoes are baking, prepare the filling. Saute the onion and carrots in the oil or ghee until they are tender, for about 10 minutes. Add the bell pepper and spices and continue to saute for another minute or two, stirring. Add a little water to the pan to prevent sticking, cover it, and cook for another 5 minutes, or until the bell pepper is just tender. Stir in the cream cheese and add salt and pepper to taste. Set aside.
- When the potatoes are baked and cool enough to handle, make a lengthwise cut in the top of each one and scoop out a least half of the contents. If you are using large potatoes, cut them in half lengthwise and scoop them out, leaving about 1/2 inch of potato clinging to the skin. Mash the scoopedout potato and then add it to the vegetablecream cheese mixture. Lower the oven heat to 350 degrees. Fill the potato shells with this mixture and place them in an oiled baking dish. Cover with foil and bake for 20 minutes.
- Serve topped with Spicy Yogurt Sauce.
DOUBLE STUFFED POTATOES WITH THE WORKS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat a small nonstick pan over medium high heat. Rub potatoes with a drizzle of oil. Place potatoes on a microwave safe plate and microwave on high for 12 minutes, rotating once. While potatoes cook, add chopped bacon to hot skillet and brown until bits are crisp. Add scallions and cook scallions together with bacon 1 minute more. Transfer bacon bits and green onions to a paper towel lined plate to drain. Allow potatoes to cool enough to be handled, 5 minutes. Preheat broiler to high. Cut potatoes in half and scoop out the flesh into a small bowl. Smash potato flesh together with sour cream until combined using a potato masher. Stir in cheddar cheese, bacon and scallions and season with salt and pepper, to your taste. Scoop filling back into potato skins and place on a cookie sheet. Place potatoes in oven and brown under broiler, 6 inches from heat 5 minutes.
BAKED MARBLED MASHED POTATOES
Mashed potatoes and mashed sweet potatoes marbled together in a savory hot dish topped with a crunchy bread crumb topping. I was first served this dish at a holiday dinner and begged the hostess for the recipe. It is a rich and delicious way to serve two favorite potatoes in a single dish. It tastes wonderful and presents well. Your guests will rave over this one.
Provided by David in Chicago
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h50m
Yield 10
Number Of Ingredients 12
Steps:
- Place white potatoes in a large pot and cover with salted water. Place sweet potatoes in a second pot and cover with salted water. Bring both pots to a boil. Reduce heat to medium-low and simmer, uncovered, until tender, about 25 minutes. Drain and set aside to cool in 2 separate bowls.
- Preheat the oven to 350 degrees F (175 degrees C).
- While potatoes are cooling, melt butter in a small pan over medium heat. Add shallots and cook until tender, about 5 minutes. Remove from the heat.
- Mash potatoes with a potato masher or ricer.
- Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Whisk sour cream into whipped cream.
- Stir 1/2 of the shallot mixture into each bowl then gently fold in. Gently fold 1/2 of the cream mixture into each bowl. Divide salt, pepper, and nutmeg evenly between the two bowls. Taste and adjust seasoning.
- Place 1/2 of the sweet potato mixture in a 2-quart baking dish. Layer 1/2 of the white potato mixture on top. Repeat layers once more, then swirl with a spatula to create a marbled effect.
- Mix melted butter, bread crumbs, and parsley for topping together. Sprinkle topping mixture over potatoes.
- Bake in the preheated oven until topping is golden brown and potatoes are hot all the way through, 30 to 35 minutes.
Nutrition Facts : Calories 443.5 calories, Carbohydrate 49.4 g, Cholesterol 73.2 mg, Fat 25.6 g, Fiber 5.5 g, Protein 6.3 g, SaturatedFat 15.9 g, Sodium 340.8 mg, Sugar 7.3 g
CHEESE-STUFFED POTATOES
I developed this recipe completely by accident. I was making my usual stuffed potatoes and was in a hurry. So instead of mashing the potatoes, I just tossed everything together. My family and friends actually liked them better.
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Bake potatoes at 425° for 45 minutes or until tender. Remove from oven; reduce temperature to 350°. Cut each potato in half horizontally; leaving a thin shell, carefully scoop pulp into a bowl. Set potato skins aside. , To the pulp, add sour cream, Parmesan cheese, bacon, onion and horseradish. Mix with a fork until combined but not mashed. Add salt and pepper. Fill potato skins. Top each potato with 1 teaspoon butter and sprinkle with cheese. Place in a shallow baking dish. Bake at 350° until heated through, about 20 minutes.
Nutrition Facts :
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