California Baked Potatoes Recipes

CALIFORNIA BAKED POTATOES

Steps:

• Toss potato spears with dressing.
• Place on cookie sheet. Sprinkle with garlic powder and parsley.
• Bake at 375°F for 20 minutes or until crispy.

CALIFORNIA BAKED POTATOES

Steps:

• HEAT oven to 375°F.
• TOSS potato spears with dressing.
• SPRINKLE each spear with garlic powder and parsley.
• Place on cookie sheet.
• BAKE 20 minutes or until crispy.

SUNNY'S GREEN GODDESS TWICE BAKED POTATOES

Steps:

• For the potatoes: Preheat the oven to 400 degrees F. Rub the potatoes all over with the oil. Season the skins with salt and pepper and place on a baking sheet. Bake until tender inside, about 1 hour. Set aside until cool enough to handle, but still warm. Leave the oven on.
• For the yogurt mixture. While the potatoes are baking, in a medium bowl, stir together the yogurt, cilantro, dill, mint, parsley and scallions. Taste and season with salt and pepper. Set aside.
• For the filling: Slice each potato in half lengthwise. Use a spoon to gently hollow out each half, leaving about 1/4 inch of flesh around the border and bottom. Mash the potato flesh in a large bowl with a fork or potato masher. Add the melted butter, half of the cream or milk, 1 cup of the cheese blend, 1/2 cup of the yogurt mixture, and salt and pepper to taste. Reserve the rest of the yogurt mixture for serving. Mix to combine, adding more cream or milk to make smooth. Taste and season with salt and pepper if needed.
• Re-bake the potatoes: Line a baking sheet with parchment or nonstick aluminum foil. Place the hollowed-out potatoes on the prepared baking sheet. Using a large spoon, fill the recess of each potato with the filling. Top the potatoes with the remaining cheese. Bake until the tops begin to brown, 20 to 25 minutes. Serve with a dollop of the reserved yogurt mixture.

BUENOS DIAS BAKED POTATOES

Steps:

• Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15 minutes or until tender, turning once., In a large skillet, saute pepper strips and onion in butter until crisp tender. Stir in the chicken strips, queso dip, chilies, and chipotle pepper. Heat through., With a sharp knife, cut an X in each potato; fluff pulp with a fork. Spoon chicken mixture over potatoes and serve with toppings of your choice.

DAD'S BAKED POTATOES

Steps:

• Scrub your potatoes and slice each potato into 1/2-inch rounds, but keep them together in the potato shape.
• Place one potato on each foil square and top with one onion round each, and then the butter pat on top of the onion (the size of your pat of butter is up to you, but mine are about 1 1/2 tablespoons each.
• Now the fun part. I line up all of my spices in front of me and shake on as much as I like to each potato. Be very liberal--potatoes can take a lot of flavor.
• Then put each foil square in front of you with the potato lengthwise. Grab the front flap and the back flap and pull them together over the potato and then roll them down together until you get close to the potato. Then grab the sides and roll them upward so that none of the butter spills out during baking.
• Place them on a baking sheet in a 350-375° oven for about an hour, depending on how big your potatoes are and how thick you sliced them. You can check their doneness by sliding a knife into one through the foil--if it goes in smoothly, it's done.
• Enjoy!

EASY BAKED POTATO SALAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Prick potatoes several times with a fork and place onto a baking sheet. Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour.
• Line a baking sheet with aluminum foil. Lay bacon strips in a single layer on the sheet. Add baking sheet to the oven while potatoes are baking and cook bacon until browned and crisp, about 15 minutes. Drain bacon slices on paper towels.
• Remove cooked potatoes from oven and set aside to cool completely.
• Crumble cooled bacon and cut potatoes into bite-sized pieces. You can either peel the potatoes or leave the skins on, depending on your preference.
• Combine most of the Cheddar cheese, most of the bacon, mayonnaise, sour cream, salt, and pepper in a large bowl. Stir to blend. Add diced potatoes and toss gently with a spatula until evenly coated.
• Sprinkle remaining Cheddar cheese and bacon over the top of the salad before serving.