Slice and remove inside of halves of baked potato.
Combine remaining ingredients and stuff potato skins.
Bake in 400\u00b0 oven until cheese melts and potato is golden brown.
ash and dry one large potato. Rub 1 tbsp olive oil
Make slits 1 1/2-inches apart in baked potato.
Do not slice all the way through potato.
Place a slice of Vidalia onion in each slit.
Wrap in foil.
Bake.
Prick baked potato with a fork; wrap potato in soaked paper towel. Wrap in Saran Wrap. Cook in microwave on High power for 10 minutes. Will not dry out the tater!
Preheat the oven to 400\u00b0F. Place the potato halves on a baking tray and bake in the oven for about 40 mins until tender.
10 mins before the potato is cooked, heat the oil in a frying pan and stir-fry the onion, pepper and turkey for 3-4 mins. Add the sauerkraut and fry for another 3-4 mins until the turkey is cooked through. Season to taste with salt and freshly ground black pepper.
Serve the baked potato halves topped with the turkey and sauerkraut mixture. Garnish with chopped thyme.
Peel (or you can leave peels on) and dice the baked potatoes. Set aside. In Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using slotted spoon, remove bacon to paper towel. Drain, reserving 1-1/2 teaspoon drippings. Add soups, milk, garlic powder, Worcestershire sauce, onion powder, pepper and potatoes to the drippings. Cook uncovered for 10 minutes or until heated through, stirring occasionally. Stir in sour cream and cook for 1-2 minutes or until heated through - do not boil. Garnish with cheddar cheese and bacon.
Peel and dice the baked potatoes; set aside.
In
75.
Choose a russet potato free of blemishes.
Wash
he top of each cooked potato and scoop out inside of
Brown ground beef.
Prepare the potatoes in a casserole dish as indicated on the box, except leave the butter or margarine out.
Top your potato mixture with the ground beef.
Bake at 450 degrees for 20 minutes.
Top with shredded cheese and green onion.
Let sit for approx 5 - 10 minutes until cheese melts and serve.
r oven, bake the large potato (leave the skin on before
Cook your potato for about 5 to 10 minutes in the microwave until soft.
Take the potato out and take the peeling off.
Pour cheese on the potato; it will melt.
Also add butter.
You can add more to your potato if you would like to.
Now you have a baked potato.
Cut baked potato in half lenghtwise and scoop out flesh--leaving a 1/4 in border.
Mash potato with all ingredients except paprika until smooth and creamy.
Spoon mixture into reserved potato skins.
Sprinkle with paprika.
Bake at 350 about 25 minutes until hot and golden brown on top.
Rub potato with oil; split lengthwise.
Place onion slice between halves.
Wrap bacon around potato and then wrap with foil. Bake at 400\u00b0 for about 1 hour.
Spoon cottage cheese over hot potato.
Top with vegetables and dressing.
Sprinkle with Parmesan cheese.
Makes 1 serving. Preparation time:
10 minutes plus baking potato.
Using nonfat cottage cheese and Kraft Free Italian dressing, contains 370 calories, 2 grams total fat and 15 milligrams cholesterol.
Bake potato as you would a normal baked potato.
Cut open slightly in 4 different directions, 4 triangle shapes.
Fill with topping and enjoy.
Split and squeeze potato to open.
Add salsa.
Top with sour cream.
eel one big left over baked potato and chop into bite sized
Wash potato. Cut into thin slices with skin still on it.
Lay on aluminum foil.
Put onion slices and butter throughout potato. Wrap these in aluminum foil. Bake at 350\u00b0 for 1 hour.
Add salt and pepper as desired.
Heat oven to 375F.
Brush potato shells with melted butter and sprinkle season all to taste and bake for 15-20 minutes until crisp but not dry and hard.
Remove and sprinkle with cheese, bacon and onion, place back in oven until cheese is melted.
Serve with sour cream.
For a bit of variety try Ranch dressing.