Baked Bearnaise Potatoes Recipe 445

Steps:

• Preheat the broiler. Prick the potatoes a few times with a fork. Microwave until very tender, about 15 minutes. Carefully slice in half lengthwise; season with salt and pepper.
• Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion, 1 teaspoon rosemary, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until golden brown, about 12 minutes, adding 1 teaspoon vinegar in the last 1 minute of cooking. Transfer to a bowl and wipe out the skillet.
• Combine the sour cream, mayonnaise, horseradish, remaining 1 teaspoon vinegar and 1/4 teaspoon rosemary in a small bowl. Season with salt and pepper.
• Heat 1 1/2 tablespoons olive oil in the skillet and add 2 potato halves cut-side down. Press down firmly with a spatula to flatten. Cook, turning once, until crisp and browned, 4 to 5 minutes. Transfer, cut-side up, to a baking sheet and repeat with the remaining 1 1/2 tablespoons oil and 2 potato halves.
• Top each potato half with 1 tablespoon of the sour cream mixture, a slice of cheddar and the roast beef. Halve the remaining 2 slices cheddar and place 1 half on each potato; top with the onion mixture. Broil until the cheese is melted, 2 to 3 minutes. Serve with pickles and the remaining sour cream mixture on the side.

Steps:

• Preheat oven to 325 degrees. Melt butter. Combine potatoes and seasoning mix, transfer to 2-quart baking dish. combine butter, breadcrumbs and parsley. Sprinkle over top of potatoes. Bake 20 minutes or until thoroughly heated. Serve

Steps:

• Preheat the oven to 400 degrees F.
• Toss the potatoes in a bowl with the oil, salt, and pepper until completely coated. Place on a baking sheet and bake until fork tender, about 45 minutes.
• Meanwhile, bring a small pot of water to a boil and salt it generously. Fill a medium bowl with ice water. Put the chives in the boiling water and cook until bright green, about 30 seconds. Immediately, plunge into the ice water to set the color. Squeeze all the water out of the chives and give them a rough chop. Put into a blender with the sour cream. Pulse until you have a smooth green sauce and season with salt and pepper, to taste. Chill until ready to serve. (Or, thinly slice the chives and stir into the sour cream, season with salt and pepper, to taste.)
• Cut the potatoes lengthwise and then across. Pinch and press the sides to open the potatoes. Divide the butter among the potatoes and serve with the sour cream. Garnish with crumbled bacon if desired.

Steps:

• Preheat oven to 450.
• Scrub potatoes under running water; dry them, and rub the skin of each with the oil and a little salt. Pierce the skin of each in three or four places with the tines of a fork.
• Place the potatoes in the oven, and roast for 45 minutes to an hour, depending on the size of the potatoes, until they offer no resistance when a knife is inserted in their centers.
• Remove the potatoes from the oven, slice them open down the middle, apply a tablespoon of butter to each one and serve immediately.

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Scrub the potato, and pierce the skin several times with a knife or fork. Rub the skin with olive oil, then with salt.
• Place the potato in the preheated oven, and bake for 90 minutes, or until slightly soft and golden brown. Slice the potato down the center, and serve with butter and black pepper. Sprinkle shredded Cheddar cheese over the top, if desired.

Steps:

• Oven: Scrub and pierce potatoes. Bake at 400° for 40-60 minutes or until tender. Microwave: Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 7-9 minutes or until tender, turning once.