Baked Potato Baked Microwaved Or Grilled Recipes

Steps:

• Heat greased grill to medium-high heat.
• Pierce potatoes with fork or small sharp knife; rub with oil.
• Microwave potatoes on microwaveable plate on HIGH 8 min. or until tender, turning after 4 min. Transfer from plate to grate of grill.
• Grill 12 to 15 min. or until potatoes are crisp and lightly browned, turning occasionally. Split potatoes. Serve topped with remaining ingredients.

Steps:

• Warm up the grill to medium heat.
• Wash and dry potatoes. Poke potatoes all over with a fork. Rub with olive oil and sprinkle with salt. Roll each potato up in aluminum foil and fold the ends in. Place potatoes on the grill and close the lid. Grill until fork-tender, rotating every 15 minutes or so, about 1 hour.

Steps:

• Scrub the potato, and prick several time with the tines of a fork. Place on a plate.
• Cook on full power in the microwave for 5 minutes. Turn over, and continue to cook for 5 more minutes. When the potato is soft, remove from the microwave, and cut in half lengthwise. Season with salt and pepper, and mash up the inside a little using a fork. Top the open sides with butter and 2 tablespoons of cheese. Return to the microwave, and cook for about 1 minute to melt the cheese.
• Top with remaining cheese and sour cream, and serve.

Steps:

• FOR BAKED:.
• ***************.
• Scrub baking or sweet potatoes thoroughly with a brush.
• Pat dry.
• For soft skins rub the skins with butter, shortening, margarine or oil --OR--.
• Skip rubbing skins.
• Prick potatoes with a fork.
• Wrap each potato in aluminum.
• Bake in 425 degree oven for 40-60 minutes or in a 350 degree oven for
• 70-80 minutes until tender.
• When done, roll each potato gently under your hand.
• Then cut a crisscross in each top with a knife.
• Press in and up on the ends of each potato.
• Add toppings of your choice.
• FOR MICROWAVED:.
• *************************.
• Scrub 6-8 ounce baking or sweet potatoes.
• Pat dry (Do not rub with butter, margarine, shortening or oil).
• Prick with a fork.
• Arrange potatoes on a plate in a spoke fashion.
• Microcook, uncovered, on 100% power(high) until tender.
• 5-7 minutes for one potato.
• 7-9 minutes for two potatoes.
• 13-16 minutes for 4 potatoes.
• Rearranging and turning potatoes over once.
• Let stand 5 minutes.
• When done, roll each potato gently under your hand.
• Then cut a crisscross in each top with a knife.
• Press in and up on the ends of each potato.
• Add toppings of your choice.
• FOR GRILLING:.
• *******************.
• Scrub baking or sweet potatoes.
• Pat Dry.
• For soft skins rub the skins with butter, shortening, margarine or oil.
• Prick potatoes with a fork.
• Wrap each potato in a 7 inch square of heavy foil.
• Grill potatoes on an uncovered grill directly over medium slow coals for 1 to 2 hours or until tender .
• When done, roll each potato gently under your hand.
• Then cut a crisscross in each top with a knife.
• Press in and up on the ends of each potato.
• Add your choice of toppings.

Steps:

• Preheat a grill to medium heat. Use a paring knife to poke each potato 4 to 6 times. Rub the potatoes with the olive oil, then generously season with salt and pepper.
• Wrap each potato in a 12-by-12-inch piece of heavy-duty aluminum foil, then place on the grill. (If using a charcoal grill, place over the area with coals.) Grill with the lid closed until a paring knife slides easily into each potato, 50 to 60 minutes.
• Remove from the grill and let cool for 5 minutes before unwrapping. Serve with butter, sour cream and chives.

Steps:

• Poke a few holes in each potato with a paring knife or the tines of a fork. Wrap each potato individually in a paper towel and moisten the paper towels. Place the potatoes in the microwave a few inches apart. Microwave for 5 minutes; flip the potatoes and microwave again until the potatoes are tender, 5 to 6 minutes longer.
• Meanwhile, place a rack in the top third of the oven and preheat to 450 degrees F. Line a baking sheet with foil and set aside. Line a small bowl with a paper towel and set aside. Put the bacon in a large skillet and place over high heat. When you start to hear the bacon sizzle and pop, lower the heat to medium-high or medium and cook, stirring occasionally, until the fat has rendered and the bacon is almost crisp, 8 to 9 minutes.
• Add the onions to the rendered bacon before the bacon gets too crispy. Let the onions cook until translucent and softened, 1 to 2 minutes. Add the garlic and stir until fragrant but not browned, about 30 seconds. Transfer the bacon mixture to the paper towel-lined bowl with a slotted spoon.
• Place the sour cream and butter in a large bowl. Cut the microwaved potatoes in half horizontally. Scoop out the flesh from the potatoes, leaving the skins intact. Place the flesh from the potatoes in a ricer and rice into the bowl with the sour cream. (If you don't have a ricer, place the flesh in the bowl and mash with a potato masher instead.) Add the bacon mixture, chives, 2 heaping tablespoons of Cheddar, salt and pepper. Mix with a rubber spatula. Taste and adjust the seasoning.
• Place the potato skins on the prepared baking sheet and spoon the potato flesh mixture back into skins. Sprinkle the remaining Cheddar over the potatoes and bake in the top third of the oven until the cheese is melted and the filling is heated through, about 10 minutes.

Steps:

• FLAVORED OIL: In a small bowl, whisk together olive oil, liquid smoke and garlic. Set aside.
• SEASONING MIX: In a small dish mix kosher salt, garlic powder and black pepper. Set aside.
• Wash, scrub and dry potatoes well. With a sharp paring knife, cut out a nice wedge from the potato's middle. Remove the wedge and place 1 teaspoon of butter in the hollow. Sprinkle with seasoning mix. Replace the wedge pressing down gently.
• Place each potato on its own sheet of foil. Rub the potato with the olive oil mixture making sure to get some of the crushed garlic on the potato. Sprinkle with additional seasoning mix and roll up tightly in aluminum foil.
• OVEN: Place potatoes in a 350 degree oven for 60 minutes.
• GRILL: Place potatoes on the grill away from the coals, close the lid and grill for 40-60 minutes depending on the temperature of your grill.