creating a bowl. Place the potato skins flesh-side up on
75.
Choose a russet potato free of blemishes.
Wash
bsp olive oil onto the potato skin. Pierce potato skin with fork and wrap
Bake potato about 40 minutes at 375\u00b0 until soft.
Cut a cross in the top of each potato so that steam can escape.
Break potato away from skin with a fork, being careful not to scoop out of potato.
Add butter, salt and pepper.
Mix into potato.
Add sour cream, chives and grated cheese.
Stir and mix carefully so as not to break the potato skin.
Sprinkle with additional cheese.
Bake for 15 minutes or until cheese melts and begins to brown at edges.
Bake one potato in microwave for 4-6
Boil potatoes with skin on until done, approximately 20 minutes.
Peel off potato skin, if desired, while still warm. Bring eggs to a boil, remove from heat and let stand in hot water 20 minutes.
Peel eggs under cold water.
Mix cut up potatoes, eggs, onion and celery.
For dressing, mix vinegar Miracle Whip, mustard, sugar, salt and pepper.
Mix with potato mixture. Refrigerate.
Let mixture blend for several hours before serving. (1 potato = approx. 2 servings.
Adjust amount as needed.)
.
Wash the sweet potato and rub it all over
ithout absorbing oil). Dip sweet potato into batter; drain excess. Deep
Place sweet potato in a microwave-safe bowl.
Scrub and bake potato until tender.
Remove from oven.
Split top.
Spoon out potato and save skin.
In small bowl, mash potato with fork.
Sliver cheese into potato, add onion and salt, if desired.
Mix well.
Spoon back into potato skin.
Return to oven for 10 to 15 minutes.
or another use.
Place potato halves cut-side down on
Pierce sweet potato skin with a fork in several
Prick the potato with a fork.
Bake
Slice potato in half longways.
Cut out potato on one side of sliced potato.
Mix butter, salt, pepper, garlic, green pepper and onion together.
Place in open shell of potato skin for each potato.
Close together with other 1/2 potato; wrap in aluminum foil.
Bake 1 hour until potato is done.
Eat alone or with steak.
Melt butter in large heavy bottomed saucepan over medium heat.
Add onion and garlic; cook, stirring occasionally, for 1 to 2 minutes or until tender.
Stir in flour.
Gradually stir in broth and heavy cream.
Scoop potato pulp from one potato; mash. Add pulp to broth mixture.
Cook over medium heat, stirring occasionally, until mixture just comes to a boil.
Dice remaining potato skin and potato(es); add to soup. Heat through.
Season with salt and pepper. Top each serving with bacon, cheese and green onion.
Preheat oven at 375\u00b0.
Wash potato, cover with foil; bake approximately 45 minutes or until done (the time depends on the size of the potato).
When done cut open and scoop out inside; place in mixing bowl.
Add dressing (may need to add more if not to mash potato consistency).
Fold in bacon bits, onions and shrimp; then scoop back into potato skin.
Layer cheese slices on top; bake for an additional five minutes or until cheese is melted.
Let it cool for 3 to 5 minutes before serving.
Gently peal potato skin, and if possible just \"shave\" it.
Cook for about 25-30 minutes (until toothpick can easily go through). Drain potato.
In another pot put butter and finely minced parsley leaves. When butter starts to foam, add potato and fry it on butter 1-2 minutes. Serve hot.
Equipment needed: Potato Ricer, Pasta Rolling machine, Mixer,
rap.
When cool, remove skin and seeds; puree in food
Put the sweet potato in a large shallow microwave