Two Toned Shredded Potatoes Recipe 445

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TWO-TONE POTATO WEDGES



Two-Tone Potato Wedges image

Better than french fries, these tasty potatoes have just the right touch of garlic and Parmesan cheese. This is the only way my daughter will eat sweet potatoes, and she loves 'em!. -Marie Nicolau Schumacher, Larchmont, New York

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 4 servings.

Number Of Ingredients 7

2 medium potatoes
1 medium sweet potato
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon grated Parmesan cheese
2 garlic cloves, minced

Steps:

  • Cut each potato and the sweet potato into eight wedges; place in a large resealable plastic bag. Add the oil, salt and pepper; seal bag and shake to coat. Arrange in a single layer in a 15x10x1-in. baking pan coated with cooking spray. , Bake, uncovered, at 425° for 20 minutes. Turn potatoes; sprinkle with cheese and garlic. Bake 20-25 minutes longer or until golden brown.

Nutrition Facts : Calories 151 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 176mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

TWO-TONE BAKED POTATOES



Two-Tone Baked Potatoes image

One potato...two potato...this recipe is doubly wonderful as far as spud lovers are concerned. I have a reputation at home and at work for trying out new recipes. Everyone is glad I took a chance on this one. -Sherree Stahn, Central City, Nebraska

Provided by Taste of Home

Categories     Side Dishes

Time 1h45m

Yield 12 servings.

Number Of Ingredients 7

6 medium russet potatoes (about 8 ounces each)
6 medium sweet potatoes (about 8 ounces each)
2/3 cup sour cream, divided
1/3 cup 2% milk
3/4 cup shredded cheddar cheese
4 tablespoons minced fresh chives, divided
1-1/2 teaspoons salt, divided

Steps:

  • Preheat oven to 400°. Scrub russet and sweet potatoes; pierce several times with a fork. Place in foil-lined 15x10x1-in. pans; bake until tender, 60-70 minutes. Reduce oven setting to 350°., When cool enough to handle, cut a third off the top of each russet potato (discard top or save for another use). Scoop out pulp, leaving 1/2-in.-thick shells. In a bowl, mash pulp, adding 1/3 cup sour cream, milk, cheese, 2 tablespoons chives and 3/4 teaspoon salt. , Cut a thin slice off the top of each sweet potato; discard slice. Scoop out pulp, leaving 1/2-in. thick shells. Mash pulp with remaining sour cream, chives and salt., Spoon russet potato mixture into half of each russet and sweet potato skin. Spoon sweet potato mixture into other half. Return to pans. Bake until heated through, 15-20 minutes.

Nutrition Facts : Calories 237 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 365mg sodium, Carbohydrate 42g carbohydrate (11g sugars, Fiber 5g fiber), Protein 6g protein.

SHREDDED POTATOES



Shredded Potatoes image

Make and share this Shredded Potatoes recipe from Food.com.

Provided by Mommy 2 Evan

Categories     Kid Friendly

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 8

14 1/2 ounces shredded hash brown potatoes
10 1/2 ounces cream of chicken soup
8 ounces of shredded cheddar cheese
3/4 cup sour cream
1/4 cup butter, melted
2 tablespoons chopped onions
2 cups corn flakes or 2 cups chips, crushed
1/2 cup margarine, melted

Steps:

  • Preheat oven to 350.
  • Combine all ingredients except the hash browns in a large bowl. Place hash browns in a greased 2quart baking dish. Add mixture to the hash browns & stir until well mixed.
  • Topping - Mix together cornflakes/chips and 1/2 margarine together and sprinkle over casserole.
  • Bake uncovered for 1 hour.

Nutrition Facts : Calories 968.2, Fat 78.2, SaturatedFat 34.7, Cholesterol 115, Sodium 1346.4, Carbohydrate 49.7, Fiber 2.5, Sugar 4.1, Protein 21.9

TWO AND TWO POTATOES



Two and Two Potatoes image

Provided by Daphne Brogdon

Categories     side-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 9

4 large russet potatoes, pricked with a fork
4 teaspoons olive oil
1/4 cup milk
4 tablespoons (1/2 stick) unsalted butter
1/2 cup grated Gruyere
1/4 cup sour cream
1/4 cup chopped fresh chives
1/2 cup grated sharp Cheddar
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the potatoes on a baking sheet and rub with the olive oil. Bake until soft enough to yield to gentle pressure, about 1 hour. Let cool for 10 minutes.
  • Heat the milk and butter in a small pot over low heat. Slice the potatoes in half lengthwise and scoop out the flesh into a bowl, leaving just a little bit behind to give the skins some structure. Place the scooped-out potato skins back on the baking sheet and set aside.
  • Mash the potatoes with a masher until there are no large clumps. Add the heated milk and butter as well as the Gruyere, sour cream, half of the chives, and salt and pepper to taste. Mix with a wooden spoon until well blended and smooth. Scoop the mashed potatoes back into the potato skins and top each with some of the Cheddar.
  • Return the potatoes to the oven; bake for 20 minutes. Transfer to a serving platter, garnish with the remaining chives, and serve.

TWO-TONE BAKED POTATOES



Two-Tone Baked Potatoes image

This came from an early addition of TOH. It is an easy do-ahead, and bake just before serving. I have found that the scooped out skins, especially the sweet potatoes, collapse and are not very appetizing looking. Lately, I have served then in narrow ramekins, and they look better on the table.

Provided by NurseJaney

Categories     Potato

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 8

6 medium russet potatoes
6 medium sweet potatoes
3 tablespoons butter
2/3 cup sour cream, divided
1/3 cup milk
3/4 cup cheddar cheese, shredded
4 tablespoons dried chives, divided
1 1/2 teaspoons salt, divided

Steps:

  • Pierce russet and sweet potatoes with a fork.
  • Bake at 400°F for 60-70 minutes or until tender.
  • Set sweet potatoes aside.
  • Cut 1/3 off top of russet potatoes, leaving skins intact.
  • Place pulp in bowl, mash with butter until smooth.
  • Add 1/3 cup sour cream. milk, cheese, 2 Tbsp chives, and 3/4 tsp salt and mash until creamy.
  • Cut off top of each sweet potato; scoop out pulp, leaving skins intact.
  • Mash pulp with remaining sour cream, chives, and salt.
  • Stuff mixture into 1/2 of each potato skin.
  • Spoon russet potato filling into other half.
  • Place on baking sheet.
  • Bake at 350F for 15-20 minutes, or until heated through.

BIRD'S NEST BREAKFAST CUPS



Bird's Nest Breakfast Cups image

I got the basics of this recipe from a friend of mine and thought it was a great idea since these little nests can be made ahead, which I love. They are delicious, easy to make, and can be customized to your own tastes. I not only use the recipe as a delicious grab-and-go breakfast, but serve it to guests nestled into some lovely cheese grits, alongside fresh fruits and French toast made on a panini press. Oh, and don't forget the mimosas!

Provided by EPHESIS

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 50m

Yield 12

Number Of Ingredients 9

1 (30 ounce) package frozen shredded hash brown potatoes, thawed
2 ½ teaspoons salt
1 teaspoon ground black pepper
2 ½ tablespoons olive oil
⅔ cup shredded Cheddar cheese
12 eggs
2 tablespoons water
8 slices cooked bacon, crumbled - divided
¼ cup shredded Cheddar cheese, divided

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease 24 muffin cups.
  • Mix hash brown potatoes, salt, black pepper, olive oil, and 2/3 cup shredded Cheddar cheese in a bowl. Divide mixture between prepared muffin cups and use your fingers to shape potato mixture into nests with hollows in the middle.
  • Bake in the preheated oven until hash browns are browned on the edges and cheese has melted, 15 to 18 minutes. Remove hash brown nests.
  • Reduce oven temperature to 350 degrees F (175 degrees C).
  • Whisk eggs and water in a bowl until thoroughly combined; season with salt and black pepper. Pour equal amount of egg mixture into each nest; sprinkle with bacon crumbles and 1 teaspoon Cheddar cheese.
  • Bake in the oven until eggs are set, 13 to 16 minutes. Let cool in pans and remove by sliding a knife between potato crust and muffin cup.

Nutrition Facts : Calories 231.8 calories, Carbohydrate 13.3 g, Cholesterol 203.9 mg, Fat 18.4 g, Fiber 1.1 g, Protein 12.9 g, SaturatedFat 6.6 g, Sodium 815.6 mg, Sugar 0.4 g

TWO-TONED SHREDDED POTATOES



Two-Toned Shredded Potatoes image

How to make Two-Toned Shredded Potatoes

Provided by @MakeItYours

Number Of Ingredients 8

2 Idaho Russet potatoes (about 1 pound), peeled and shredded
2 sweet potatoes (about 1 pound), peeled and shredded
1 tablespoon salt
1 cup sugar (see Note)
1/2 cup light corn syrup
1/4 cup water
1/4 cup (1/2-stick) butter
1 cup apple juice

Steps:

  • Preheat oven to 375 degree F. Coat a 9" x 13" baking dish with cooking spray; set aside.
  • Place potatoes in a large bowl and sprinkle with salt. Add enough ice water to just cover potatoes and let stand 10 minutes.
  • Meanwhile, in a medium saucepan, combine sugar, corn syrup, and water; bring to a boil over medium-high heat, stirring constantly. Remove from heat and stir in butter and apple juice until butter is melted.
  • Drain potatoes well and place in baking dish. Pour sugar mixture over potatoes and bake 55 to 60 minutes, or until potatoes are tender, stirring halfway through baking.
  • Read more at http://www.mrfood.com/Potatoes-Rice/Two-Toned-Shredded-Potatoes#tylL21wkcwsbkbVA.99

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