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 potato in oven.
When done slice potato in half.
Scoop out potato from skin.
Scrub potatoes and bake at 350\u00b0 for 1 1/2 hours or until tender (fork done).
Cut potatoes in half lengthwise and scoop insides into large bowl.
Be careful not to destroy shells.
Mix sour cream and Ranch dressing; add to potatoes with margarine. Mix with a fork until only small lumps are left.
Spoon mixture back into potato shells.
Place in foil-lined 13 x 9-inch pan. Bake 15 minutes in 350\u00b0 oven.
Top with grated cheese and bake 5 more minutes.
Top with bacon bits (if desired).
In a microwave safe bowl, combine the cubed sweet potato and water. Cover and microwave on high for 4-5 minutes or until the potato is almost tender.
In a large skillet, cook beef and onion over medium heat until meat is cooked through. Drain. Stir in the beans, enchilada sauce, chili powder, oregano, cumin and sweet potato. Heat through.
Place a flour tortilla in a greased 9 inch deep dish pie plate. Layer with a third of the beef mixture and cheese. Repeat layers twice. Bake at 400 degrees for 20-25 minutes or until bubbly.
Bake potato in microwave 4 minutes. Remove
Heat oven to 350.
Bake potato.
Cut in half lengthwise and dig out insides, leaving a sturdy shell.
Put insides into a bowl and mash with potato masher or fork.
Mix in remaining ingredients.
Spoon mixture back in shell.
Heat in oven for 20 minute.
Sprinkle with paprika.
Halve potatoes.
Scoop out pulp into bowl, leaving 1/4-inch thick shells.
Mash pulp with all other ingredients.
Stuff back into shells and bake in microwave on High for about 3 to 4 minutes.
Stab several holes in the potato with a fork. Heat in a microwave oven on high setting until tender, about 5 minutes. Remove when cool enough to handle.
Cut potato in half; scoop out the flesh, leaving skin intact. Place flesh in a bowl; reserve skins. Add vegan cheese, chives, imitation bacon bits, vegan sour cream, salt, and pepper; mix filling together.
Spoon filling back into the potato skins and place on a microwave-safe plate. Cook in the microwave oven on high setting until filling is heated through, about 2 minutes.
Bake potato in microwave until tender. Let it sit for a minute or two.
Put the potato in a bowl and break it with a fork until it is coarsely mashed. Add all of the other ingredients and mix together or mash together. Put in the microwave for about 1 to 2 more minutes.
Bake potato until done.
Cool.
Cut in half lengthwise.
Scoop out potato being careful not to tear skin.
Saute celery, onion and green pepper in margarine.
Mash potato with fork and stir in remaining ingredients except cheese.
Divide mixture into each shell.
Bake on cookie sheet 10 minutes at 350\u00b0.
Remove from oven and sprinkle with cheese.
Bake 5 minutes more until cheese melts. Makes 2 servings 283 calories; 9 grams fat; 24 mg. cholesterol per serving.
n the \"1 bake potato\" cycle. Peel the sweet potato and cut into
Bake potato in microwave for 8 minutes or until done.
Heat chicken in microwave after removing potato.
Stir chicken into potato.
Add salt and pepper (optional).
Add cheese (if desired).
bake potato wedges according to package directions.
in the meantime fry bacon, drain and crumble.
when potatoes are ready sprinkle with salt and black pepper if desired.
add cheese, bacon and green onions.
return to oven and bake until cheese melts, or until cheese is golden brown.
serve immediately with sour cream.
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.
Bake potato in oven or microwave until done.
Immediately after taking from oven, slice open potato and remove \"meat\" of potato.
Place in medium sized bowl.
Mash potato with fork. Gradually mix in powdered sugar.
Add butter while hot.
Add coconut and vanilla.
Shape dough into little potato shapes.
In a small bowl, mix instant cocoa and cinnamon.
Roll mini potatoes in mixture.
Preheat oven to 400\u00b0F.
Slice sweet potato into 1/4 inch discs.
spray baking dish with Pam or baking spray.
melt butter.
whisk together butter, honey, cinnamon and lime juice in a large bowl.
Toss potato slices with mixture reserving any left over mixture.
Bake potato discs for 20-25 depending on how thick the discs.
Top baked discs with a little excess sauce mixture and serve.
Melt butter over low heat; season with salt and pepper. Remove from heat; add potato sticks and toss to coat well.
In a shallow dish, combine seeds and roll potato sticks in the mixture. Bake potato sticks on a baking sheet at 400\u00b0 for 20 to 25 minutes until tender. Serves 2.
Bake potato in microwave for 10 minutes.
Cook vegetables in a skillet with butter.
Add vegetables to split potato and sprinkle with salt and pepper.
Bake potato in foil.
Before serving, cut the potato and slightly crumble meat.
Top with butter, sour cream and grated cheese.
Bake potato as you would a normal baked potato.
Cut open slightly in 4 different directions, 4 triangle shapes.
Fill with topping and enjoy.