Halfbakedpotatoes Recipes

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SIMPLE BAKED POTATO



Simple Baked Potato image

This recipe for baked potatoes is delicious with steak, meatloaf, or by itself. I never was fan of the potato's skin until I began making this recipe! These potatoes taste amazing loaded with cheese, sour cream, and/or chives! If you want to get fancy, use this recipe as a base recipe for one of the many potato skin, whipped baked potato, or other more-to-it recipes on here.

Provided by Kristin M

Categories     Side Dish     Potato Side Dish Recipes     Baked Potato Recipes

Time 1h10m

Yield 6

Number Of Ingredients 5

4 tablespoons butter
2 teaspoons olive oil
1 ½ teaspoons garlic powder
salt and ground black pepper to taste
6 medium potatoes, scrubbed

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place butter in a microwave-safe bowl and microwave on high until melted, 20 to 30 seconds. Stir in olive oil, garlic powder, salt, and pepper.
  • Use a fork to poke about 5 holes into each potato. Place each potato on a sheet of aluminum foil about 6 inches wide. Brush butter mixture over potatoes, making sure to evenly coat each one. Wrap up completely in foil. Poke 5 more holes into the wrapped potatoes.
  • Bake potatoes in the center of the preheated oven until easily pierced with a fork, about 1 hour. Spread leftover butter mixture over potatoes after cutting them open.

Nutrition Facts : Calories 248.2 calories, Carbohydrate 37.7 g, Cholesterol 20.4 mg, Fat 9.5 g, Fiber 4.8 g, Protein 4.5 g, SaturatedFat 5.1 g, Sodium 93.4 mg, Sugar 1.8 g

THE BAKED POTATO



The Baked Potato image

Provided by Alton Brown

Categories     side-dish

Time 1h10m

Yield 1 potato per person

Number Of Ingredients 4

1 large russet potato (If it looks like Mr. Potato Head®, you've got the right one.)
Canola oil to coat
Kosher salt
Optional toppings, such as butter, sour cream, shredded Cheddar and/or scallions

Steps:

  • Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potato (or potatoes) thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.
  • Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam. Add toppings if using.

SCORED POTATOES



Scored Potatoes image

These well-seasoned baked potatoes are a fun alternative to plain baked potatoes. It's easy to help yourself to just the amount you want, too, since the potato halves are scored into sections. - Barbara Wheeler, Sparks Glencoe, Maryland

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 4 servings.

Number Of Ingredients 5

4 large baking potatoes
2 tablespoons butter, melted, divided
1/8 teaspoon paprika
1 tablespoon minced fresh parsley
Salt and pepper to taste

Steps:

  • With a sharp knife, cut potatoes in half lengthwise. Slice each half widthwise 6 times, but not all the way through; fan potatoes slightly. , Place in a shallow baking dish. Brush potatoes with 1 tablespoon butter. Sprinkle with paprika, parsley, salt and pepper. Bake, uncovered, at 350° for 50 minutes or until tender. Drizzle with remaining butter.

Nutrition Facts : Calories 336 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 68mg sodium, Carbohydrate 65g carbohydrate (3g sugars, Fiber 8g fiber), Protein 8g protein.

OVEN BAKED POTATOES {STEAKHOUSE COPYCAT}



Oven Baked Potatoes {Steakhouse Copycat} image

Wondering how restaurants get those perfect potatoes? Here's the hints on how to make the best oven baked potatoes with salty, crispy skin and fluffy potato inside.

Provided by Julie Clark

Categories     Side Dish

Time 50m

Number Of Ingredients 3

4 large Russet potatoes
1/4 cup olive oil
1 tablespoon salt

Steps:

  • Preheat the oven to 425ºF.
  • Wash and dry the potatoes.
  • Pierce the potato 2-3 times with a fork (See notes in article above!)
  • Rub oil all over the potatoes (or choose one of the other options above to rub on the outside).
  • Rub salt all over the potatoes. We prefer coarse sea salt or pink himalayan salt.
  • Place the potatoes on a baking sheet and bake for about 45 minutes.
  • The exact baking time will depend on how large the potatoes are. The potato should be tender inside if you poke a fork into it.
  • Serve with butter, cheese, chives, sour cream and all of your favorite toppings!

Nutrition Facts : Calories 410 kcal, Carbohydrate 66 g, Protein 7 g, Fat 13 g, SaturatedFat 1 g, Sodium 1762 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving

HALF BAKED POTATOES



Half Baked Potatoes image

Make and share this Half Baked Potatoes recipe from Food.com.

Provided by Bachelor Dennis

Categories     Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 4

2 -4 potatoes, 1/2 potato per serving for russets (any type, but cooking time will vary)
3 -4 tablespoons butter or 3 -4 tablespoons margarine
garlic salt
dried parsley flakes

Steps:

  • Slice potatoes in half lengthwise and pierce the meat using a fork or knife. Preheat oven to 350 degrees. While preheating oven add 3-4 tablespoons butter or margarine to a baking sheet or baking dish and melt in oven (for 4 potato halves, you should have a liberal amount of butter or margarine coating the bottom).
  • When butter is melted remove pan and add a liberal amount of garlic salt. Add parsley, and place potatoes face down in butter.
  • Bake until potatoes are tender and meat of potato is browned (approximately 35-40 minutes for medium sized Russet Potatoes).
  • Can be done in Microwave (approximately 15 minutes but check frequently).

Nutrition Facts : Calories 158.4, Fat 8.7, SaturatedFat 5.5, Cholesterol 22.9, Sodium 82.4, Carbohydrate 18.6, Fiber 2.3, Sugar 0.8, Protein 2.2

HALVED BAKED POTATOES



Halved Baked Potatoes image

Buttery baked-potato halves can be served on theside of our Beef Tenderloin with Shallot Mustard Sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 4

2 large russet potatoes, scrubbed
1 tablespoon butter
4 sprigs fresh thyme
Coarse salt

Steps:

  • Heat oven to 425 degrees. Cut the potatoes in half lengthwise, and arrange, cut sides up, in a baking dish.
  • Transfer baking dish to the oven on the lower rack, and bake until potatoes are golden brown and puffy on top, 40 to 50 minutes. Serve each topped with a dab of butter and a fresh thyme sprig and sprinkled with coarse salt to taste.

CRISPY CHEESY POTATOES STACKS



Crispy Cheesy Potatoes Stacks image

Made simply, each cute little potato stack is perfect and so delicious.

Provided by Tieghan Gerard

Time 1h10m

Number Of Ingredients 8

4-6 medium Russet or Idaho potatoes, cut into 1/8 inch thick slices
1 stick (1/2 cup) salted butter, melted
1/4 cup chopped fresh oregano
2 tablespoons chopped fresh thyme
1-2 cloves garlic, grated
1/2 cup grated parmesan cheese
1/2 cup shredded sharp cheddar or gruyere cheese
kosher salt and black pepper

Steps:

  • 1. Preheat the oven 400° F. Lightly grease a 12 cup muffin tin.2. Cut the potatoes using a Mandoline or very sharp knife into 1/8 inch thin slices. 3. In a large bowl, stir together the butter, oregano, thyme, garlic, both cheeses, and a large pinch of both salt and pepper. Add the potatoes and toss well to coat. Layer the potatoes evenly among the prepared muffin tin, stacking the layers all the way to the top. The potatoes will shrink down as they cook.4. Cover with foil and place on a baking sheet. Transfer to the oven and roast for 30 minutes. Remove the foil and continue cooking another 20-25 minutes or until the potatoes are tender and golden. Run a butter knife around the edges of each stack to release them. Serve immediately, sprinkled with a little sea salt.

Nutrition Facts : Calories 252 kcal, ServingSize 1 serving

HALF BAKED POTATO



Half Baked Potato image

I bake the potatoes in the microwave for about 15 minutes, wait until they cool cut length wise and then brush with olive oil and seasonings, then put then in the oven for about 30 minutes,

Provided by Gail Herbest

Categories     Potatoes

Time 45m

Number Of Ingredients 4

3 large baking potatos
2 Tbsp butter, melted
1/4 c grated parmesan cheese
1/4 tsp paprika

Steps:

  • 1. Cut the potato in half lengthwise.
  • 2. Brush the cut sides with olive oil or butter.
  • 3. Mix Parmesan and paprika together.
  • 4. Dip the cut sides in the Parmesan and paprika mix.
  • 5. Place the potato, cut sides down, on a greased pan and bake at 350 for 1/2 hour

GRILLED 'BAKED' POTATOES



Grilled 'Baked' Potatoes image

Bite into a crispy outside and fluffy inside when you try our Grilled Baked Potatoes recipe. Make these Grilled Baked Potatoes and pair with sour cream, bacon and other delicious toppings.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 25m

Yield 4 servings.

Number Of Ingredients 6

4 baking potatoes (2 lb.)
1 Tbsp. oil
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup KRAFT Shredded Cheddar Cheese
2 green onions, sliced
1/4 cup OSCAR MAYER Real Bacon Bits

Steps:

  • Heat greased grill to medium-high heat.
  • Pierce potatoes with fork or small sharp knife; rub with oil.
  • Microwave potatoes on microwaveable plate on HIGH 8 min. or until tender, turning after 4 min. Transfer from plate to grate of grill.
  • Grill 12 to 15 min. or until potatoes are crisp and lightly browned, turning occasionally. Split potatoes. Serve topped with remaining ingredients.

Nutrition Facts : Calories 350, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 12 g

CHEESE-STUFFED BAKED POTATOES



Cheese-Stuffed Baked Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 5

4 large russet potatoes, scrubbed
1/4 cup unsalted butter
1/2 cup sour cream
1/2 cup shredded extra-sharp cheddar cheese, divided
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 425 degrees F.
  • Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour. Remove from the oven and turn the heat down to 400 degrees F. Cut a slit in the top of the potatoes and carefully scoop out the flesh into a bowl, leaving the shells intact. Mash the potato lightly with a fork. Add the butter, sour cream, and 1/3 cup of the cheese, and salt and pepper to taste. Refill the shells with the potato mixture mounding it slightly.
  • Set the potatoes on a baking sheet, and bake until heated through, about 15 to 20 minutes. Sprinkle the tops with the remaining cheese and bake until melted, about 5 minutes. Serve immediately.

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