Place baking potatoes in a large covered dish with 1/2 cup water. Prick potatoes with end of knife 5-6 times. Microwave potatoes until tender.
In large saucepan, brown ground beef and onion. Drain well.
Stir in marinara sauce, worcestershire sauce, salt and pepper. Bring to a boil and let simmer on low heat for 20 minutes.
Cut potatoes open to within 1 inch from bottom. Salt potatoes. Ladle meat sauce onto potatoes. Top with cheese and place in microwave for 40 seconds or until cheese is melted. Serve immediately.
0 - 20 minutes. Add Kosher salt (about half a teaspoon) and
in intact.
Place the potatoes in a sauce pan,
Wash and scrub potatoes.
Fill medium to large saucepan with water and add salt to water until salt will no longer dissolve and lays at bottom(If you don't measure, this is the easiest way).
Bring water to steady boil and add potatoes.
Reduce heat to medium, cover and simmer until tender(When knife or fork stabs easily, 25-40 minutes depending on potatoes).
Drain potatoes.
Toss in serving dish with melted butter or olive oil and add whatever you have on hand to taste -- pepper, parmesan or garlic. Enjoy!
Wash the potatoes and set aside. Fill a large pot with water; stir in salt until it no longer dissolves and settles on the bottom. Place potatoes in the pot and bring to a boil; reduce heat and simmer until potatoes are tender but firm, about 15 minutes. Drain; cover to keep hot.
While the potatoes are cooking, melt the butter in a small pan over medium high heat, or in microwave. Serve immediately poured over potatoes.
Place potatoes and salt in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes or until potatoes are tender.
During last five minutes of potatoes' cooking time, melt butter in a small saucepan over medium-low heat. Add garlic powder, basil, rosemary, pepper and lemon juice to butter and stir to combine.
Drain potatoes and place in serving dish.
Pour butter mixture over potatoes and toss to coat evenly.
Serve and enjoy!
Wash and slice potatoes (do not peel).
Place in casserole dish 3 to 4 potatoes deep.
Add enough water to cover bottom of dish. Salt potatoes lightly.
Melt butter and drizzle over potatoes. Sprinkle Italian dressing mix over and through potatoes.
Cover with foil and bake at 350\u00b0 for 30 to 45 minutes (until potatoes are tender).
Use a whole packet of dressing mix for large casserole, or about 1/2 packet for a smaller one.
Wash potatoes and slice 1/4 inch thick.
Spread 1 Tbsp. olive oil in a 10 x 15 inch baking sheet.
Add potatoes grease on both sides.
Sprinkle with seasoned salt and table salt to taste.
Bake at 350\u00b0 for 20 minutes or until tender flipping potatoes over after 10 minutes.
Place the potatoes and water in a large pot.
Pour the salt over the potatoes, cover, and bring to a boil over high heat.
Reduce the heat to medium and cook for 25 minutes, or until the potatoes are fork-tender.
Serve with the melted butter for dipping.
Scrub potatoes thoroughly.
Do not dry them.
Cut ends of potatoes so they will stand up straight on oven rack.
Salt potatoes all over.
Stand up on end in 400 degree oven (not necessary to preheat).
Bake potatoes approximately 1 hour, or until tender.
Mix sour cream, soup, salt, potatoes, onion and cheese well.
Pour mixture into a greased 9\" x 13\" baking dish.
Sprinkle with corn flake crumbs and drizzle with butter.
Bake in a preheated 350 degree F.
,oven for 45 minutes, or until brown and bubbly.
Recipe from: Home On The Range Cookbook, Sentinel Butter, ND.
Lightly salt potatoes.
Blend in the next 8 ingredients, beating constantly.
The mixture should be fairly moist.
If not, add a bit of cream and more butter.
Pile into an ovenproof serving dish and bake, uncovered, at 350\u00b0 for 30 minutes.
If using salt-cod, cut into 4 pieces
he ribs well with coarse salt. Dredge in flour until well
00b0F Rub the potatoes with olive oil, sprinkle with salt, and prick
Boil potatoes over medium heat, uncovered for
o 400 degrees. Place the potatoes on a baking sheet. Coat
up kosher salt in 8 cups of water. Add potatoes. Insure that
Add butter, rosemary, thyme, sage, salt and pepper and toss to
op out core.
Clean potatoes, no need to peel, but