Potatoeswithgreensauce Recipes

TWICE-BAKED POTATOES WITH CREAMY GREEN ONION SAUCE

Twice-Baked Potatoes with Creamy Green Onion Sauce image

I have been using this recipe for special occasions, holiday meals, or when I really want to impress somebody. I always get lots of compliments and requests for the recipe.

Provided by Lilia

Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes

Time 1h50m

Yield 4

Number Of Ingredients 11

Ingredients

4 large baking potatoes
2 tablespoons butter
2 tablespoons thinly sliced green onions
2 tablespoons all-purpose flour
½ cup milk
½ cup half-and-half
salt to taste
¼ cup half-and-half
1 tablespoon butter
¾ cup grated Parmesan cheese, divided
¼ teaspoon ground black pepper

Steps:

Preheat oven to 350 degrees F (175 degrees C). Arrange potatoes on a baking sheet.
Bake potatoes in the preheated oven until tender, about 1 hour.
Melt 2 tablespoons butter in small pot over medium heat. Add green onions; cook until soft, about 4 minutes. Stir in flour until well blended, about 1 minute. Pour in milk and 1/2 cup half-and-half gradually, stirring sauce constantly. Season with salt and cook until sauce is thickened, 10 to 15 minutes.
Cut a slice from the top of each baked potato and scoop the pulp into a bowl. Mash pulp until no lumps remain. Add 1/4 cup half-and-half and 1 tablespoon butter; blend together with an electric mixer. Stir in 1/2 cup Parmesan cheese and pepper until fully combined.
Fill baked potato skins with the mashed pulp mixture; make a well on top of each potato. Fill wells with onion sauce. Sprinkle 1/4 cup Parmesan cheese on top.
Turn on the broiler. Return stuffed potatoes to the oven and broil until golden brown; about 15 minutes.

Nutrition Facts : Calories 514.9 calories, Carbohydrate 71.8 g, Cholesterol 55.3 mg, Fat 19.1 g, Fiber 8.3 g, Protein 16.1 g, SaturatedFat 11.8 g, Sodium 383.3 mg, Sugar 4.6 g

POTATOES WITH GREEN SAUCE

Potatoes With Green Sauce image

This is for Zaar World Tour 5 and comes from the cookbook International Meatless Cookbook by Jean Hewitt. This is a Portuguese recipe from the Spanish/Portuguese region. If you decide to use red skin potatoes, leave the skin on but scrub well.

Provided by Studentchef

Categories Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1/3 cup olives or 1/3 cup vegetable oil
1 large onion, finely chopped (1 cup)
3 garlic cloves, finely chopped
3 lbs waxy boiling potatoes, peeled and sliced
1 cup fresh spinach, finely shredded
1/4 cup fresh parsley, chopped
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper

Steps:

In a heavy saucepan heat the oil and saute the onion until tender but not browned. Add the garlic and cook, stirring for 3 minutes. Add the potato slices and enough hot water to barely cover.
Bring to a boil, cooking slowly for 15 minutes or until the potatoes are barely tender but holds its shape.
Add spinach, parsley, salt and pepper and reheat for 5 more minutes. Serve hot with cooking liquid.

ROASTED POTATOES WITH GREENS

Roasted Potatoes with Greens image

Roasted potatoes mingle with fresh spinach in a sauce of garlic, butter, sea salt and fresh rosemary. Finish with a drizzle of olive oil and/or a good shredded hard cheese like Parmesan or Pecorino if you like.

Provided by Lisa Nichols

Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes

Time 40m

Yield 2

Number Of Ingredients 6

Ingredients

6 small red potatoes, quartered
2 tablespoons butter
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
sea salt and ground black pepper to taste
1 cup fresh spinach leaves

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Place the potatoes in a single layer in a ceramic casserole dish. Melt the butter in a skillet over medium heat. Add garlic, and cook until golden. Stir in the rosemary, and cook just until fragrant. Pour over the potatoes in the dish. Season with sea salt and pepper.
Roast uncovered for about 30 minutes in the preheated oven, until the potatoes are fork tender. Remove from the oven, and toss with the spinach leaves. Return to the oven for 1 to 2 minutes, until the spinach has wilted.

Nutrition Facts : Calories 419.1 calories, Carbohydrate 73.2 g, Cholesterol 30.5 mg, Fat 12 g, Fiber 5.5 g, Protein 7.3 g, SaturatedFat 7.4 g, Sodium 110.9 mg, Sugar 5.7 g

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