Savory Baked Potatoes Recipes

SAVORY ROASTED NEW POTATOES

Steps:

• Place potatoes in a large heavy-duty zip-top plastic bag. Combine rosemary and next 4 ingredients; add to bag. Seal bag securely, and shake until potatoes are coated evenly. Spread potatoes in a single layer in an ungreased 15 x 10 x 1 inch jellyroll pan.
• Combine oil and Worcestershire sauce; drizzle over potatoes. Bake, uncovered, at 375 degrees for 45-50 minutes or until potatoes are tender, stirring occasionally.

SAVORY BAKED POTATOES

Steps:

• Preheat the oven to 400-degrees F.
• Scrub and dry the potatoes.
• Use a fork to poke each potato a half dozen places about 1/2" deep -- this will prevent them from blowing up in the oven which can happen sometimes!
• Rub each potato all over with olive oil and lay them out on a baking pan. Then sprinkle the kosher salt over them and rub it all over each potato. Not all of it will cling to the potato but that's okay.
• Bake the potatoes on the baking pan on the lower-middle oven rack for one hour and then check one for tenderness by inserting a sharp knife into the center. It should insert very easily and smooth. If you hit a solid center, give them 10 more minutes and check them again.
• After the potatoes come out of the oven, you can brush off as much of the salt as you wish (I leave it on and that way I don't have to salt my potato.).
• Top the potatoes with any or all of the following condiments unless you prefer it vegetarian-style: crisp and crumbled bacon, butter, sour cream and chives, sharp cheddar cheese. (Vegetarians may want to sprinkle on a little Mrs. Dash garlic blend seasoning.).

SAVORY GRILLED POTATOES

Steps:

• In a large bowl, combine the first 7 ingredients. Add potatoes and onion; toss gently to coat. Spoon onto a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter. Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat until potatoes are tender, turning once, 30-35 minutes.

SAVORY TWICE BAKED SWEET POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place potatoes on baking sheet and bake until just softened, about 1 hour. Allow to cool for 15 minutes.
• Slice off 1/2 inch lengthwise from tops of potatoes. Scoop out pulp, leaving 1/4 inch thick shells. Reserve 4 shells; discard remaining 2. Mash pulp.
• In a small skillet, melt butter over medium heat. Add onion; cook until softened, about 8 minutes. Add brown sugar, zest, salt, cumin, cinnamon, pepper and allspice. Cook until sugar melts, about 2-3 minutes.
• Combine onion mixture with mashed sweet potatoes. Stir in sour cream and cilantro.
• In bowl with mixer on high speed, beat egg whites until soft peaks form. Gently fold whites into sweet potato mixture.
• Spoon or pipe mixture back into shells. Place on baking sheets; bake until filling is just set and tops begin to brown, about 15 to 20 minutes.

SAVORY TWICE-BAKED SWEET POTATOES

Steps:

• Preheat oven to 400 degrees. Place the sweet potatoes on a parchment-lined baking sheet; bake until tender when pierced with a paring knife, about 45 minutes. Remove from oven; let cool slightly.
• Line a rimmed baking sheet with foil; fit with a wire rack. Arrange bacon strips on rack, and sprinkle with brown sugar. Cook until well glazed and crisp, 12 to 15 minutes. Remove from oven; let cool slightly, and roughly chop. Set aside.
• Melt 1 tablespoon butter in a small skillet over medium heat. Add shallots; saute until soft and fragrant, about 2 minutes. Add rosemary, and cook 1 minute more. Remove from heat, and set aside.
• Slice each potato in half lengthwise. Carefully scoop out flesh, leaving about a 1/4-inch border all around potato halves; set halves aside on a baking sheet.
• Place flesh in the bowl of an electric mixer fitted with the paddle attachment. Add remaining 2 tablespoons butter, reserved shallot mixture, egg, cream, and Gruyere. Mix well until combined. Season with salt and pepper.
• Transfer mixture to a pastry bag fitted with a star tip; pipe into reserved halves. Bake until golden, about 20 minutes. Remove from oven; garnish with Gruyere, rosemary, and reserved bacon.