Bakedpotatosticks Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• In a large bowl, mix olive oil and paprika. Add potato sticks, and stir by hand to coat. Place on the prepared baking sheet.
• Bake 40 minutes in the preheated oven.

Steps:

• Mix 2 tablespoons olive oil, 2 teaspoons kosher salt and 1 teaspoon pepper. Pierce 6 russet potatoes with a fork; rub with the oil. Bake on the top oven rack at 375 degrees F (put a baking sheet below to catch drippings) until tender, 50 minutes. Slice open and top with butter, salt, pepper and chives.

Steps:

• Preheat the oven to 425 degrees F. Lightly spray a 12-cup muffin tin with cooking spray and set aside.
• Melt the butter in a microwave or small saucepan over medium-low heat. Set aside.
• Slice the russets and sweet potatoes 1/16-inch thick using a mandoline and place in a bowl. Toss the potato slices with the butter, herbs, garlic, 1 1/2 teaspoons salt and a few grinds of pepper until the potatoes are evenly coated. Layer the potatoes evenly in the prepared muffin tin, stacking them one on top of the other until they are about 1 inch above the top of each muffin cup. Bake until the edges of the potatoes are golden and crispy, about 25 minutes.
• Let cool 5 minutes, then run a small offset spatula or butter knife around the edge of each stack to help them release. Transfer to a serving platter, sprinkle with Parmesan and serve immediately.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place potatoes, garlic powder, black pepper, celery seed, paprika, cayenne pepper, and salt into a zip-top bag. Shake to coat evenly.
• Pour entire contents of bag onto a large baking sheet and spread evenly. Drizzle with olive oil.
• Bake in the preheated oven until potatoes reach desired crispness, turning frequently to brown evenly, 40 to 45 minutes.
• Remove from the oven. Let cool slightly and pour into a serving dish.

Steps:

• Heat oven to 400 degrees. Prick potato in a few spots with the tines of a fork. Bake until the tip of a knife slips easily into the potato, about 1 hour. Remove from oven; let cool just enough to touch. Split potato open with a paring knife; pinch ends gently to open. Stuff with desired fillings, and serve immediately.

Steps:

• In a large bowl, combine cooked potatoes, sour cream, green onions, bacon, salt, and pepper.
• Mash the ingredients together until most of the potatoes are mashed. (Some chunks are good!)
• Cut cheese into ¼-inch (6 ½ mm) strips. Take a spoonful of potatoes and make a ball.
• Place the cheese strip in the middle and wrap the potato around the cheese until it is evenly covered.
• Dredge the sticks in flour, egg, and panko.
• Option 1 - If you're going to bake, Preheat oven to 400°F (200°C).
• Option 1 - To Bake: Transfer dredged sticks onto baking sheet and drizzle olive oil and salt. Option 2 - Fry in oil that is heated at 350°F (180°C) for 3 minutes or until golden brown.
• Option 1 - Bake for 15 minutes or until cheese is completely melted in the middle and the outside is a light golden brown.
• Option 2 - Transfer from oil to drying rack and season with salt.
• Let it cool for a few minutes as they will be HOT.
• Enjoy!

Steps:

• In a small saucepan, combine flour and salt; gradually whisk in milk until smooth. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; whisk in soup and cheese until smooth. Set aside. , Cut potatoes into 4x1/2x1/2-in. sticks; place in a greased 13x9-in. baking dish. Sprinkle with onion. Top with cheese sauce. Bake, uncovered, at 350° for 55-60 minutes or until potatoes are tender. Sprinkle with paprika.

Steps:

• Preheat oven to 400 degrees F. Scrub and quarter potatoes. Melt butter in a 9- by 12-inch ovenproof baking dish in oven.
• Place potato quarters in dish and turn to coat with melted butter; arrange potatoes cut side down and sprinkle with salt and pepper. Bake until tender when pierced with a sharp knife (30 to 35 minutes).

Steps:

• Heat oven to 375*.
• Brush potato shells with melted butter. Season all to taste.
• Bake for 15 to 20 minutes until crisp but not dry and hard. Remove.
• Sprinkle with cheese, bacon and onion. Place back in oven until cheese is melted.
• Serve with sour cream or Ranch dressing.

Steps:

• Preheat oven to 425 degrees. Wash potatoes and poke 2 or 3 vent holes in each with a fork. Bake potatoes in oven until done, about 1 hour. (Poke with a fork and if fork goes in easily they are done). Remove potatoes from oven and allow to cool for 10 minutes. Slice potatoes in 1/2 lengthwise and scoop pulp into mixing bowl being careful not to break skin. Mash potatoes with butter, cheese, milk, and chives. Taste-test and adjust seasoning if necessary with salt and pepper. Spoon mashed potatoes back into skins and place in a 9 by 13-inch dish. Return to oven and heat thoroughly.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Prick potatoes all over with a fork. Place each potato on a piece of aluminum foil large enough to cover completely. Spread 1 tablespoon butter on each potato; coat liberally with hot sauce and sprinkle with salt and black pepper. Wrap each potato tightly in foil. Place potatoes into a 13x9-inch baking pan.
• Bake in the preheated oven until potatoes are tender, 45 minutes to an hour depending on size. Unwrap and serve.

Steps:

• Cut potatoes in half lengthwise; scoop out pulp and discard (or save for another use) leaving 1/4-inch shell.
• Place on a greased baking sheet.
• Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper and brush all over potato skins.
• Bake at 475° for about 8 minutes and turn over.
• Bake for another 8 minutes or so and then turn right side up.
• Sprinkle bacon and cheddar evenly inside of skins.
• Bake 2 minutes longer or until cheese is melted.
• Top with sour cream and onions, if desired.

Steps:

• Preheat oven to 400.
• Cut potatoes into quarters lengthwise, scoop out center leaving 1/2 inch of flesh, reserve centers for another use.
• Combine cream cheese, cheddar, bacon bits and pepper flakes until blended, mixture should be thick.
• Press onto each skin.
• Bake for 15 minutes, switch to broil and toast tops for another 3 or until lightly browned.
• Cooking time may vary depending on if potatoes have been refrigerated.
• For OAMC, tightly wrap in plastic wrap or vacuum seal and freeze, these reheat in 5-7 minutes in a toaster oven, great for hungry teens and superbowl parties!

Steps:

• Preheat oven to 450F.
• Lightly oil a baking sheet or spray with a nonstick cooking spray.
• Cut sweet potatoes into strips (resembling french fries). Place on prepared baking sheet in a single layer.
• Spray lightly with nonstick cooking spray.
• Sprinkle with salt and pepper to taste. Bake 10 minutes, then stir potatoes and bake 10 minutes more, or until done to taste.

Steps:

• In a small bowl, combine all the paprika seasoning ingredients, stir.
• Cut the potatoes in half lengthwise, and cut each half into quarters lengthwise, making 16 total wedges.
• Place wedges in a bowl of water to remove the extra starch from the potatoes. Drain.
• Preheat oven to 400˚F (200˚C).
• Place wedges on a baking sheet and pour olive oil, 3 spoonfuls of the paprika seasoning, and parmesan over the potatoes.
• Using clean hands, mix together to coat potatoes, then arrange potatoes in rows, without overlapping, so they bake evenly.
• Bake for 30 minutes, flipping halfway, or until crispy.
• Cut cod fillet down the middle and into 3 to 4-inch (8-10 cm) long pieces. Some of the thicker pieces may need to be cut in half.
• Mix the paprika seasoning into the panko.
• Dredge each fish stick through the eggs, flour, back in the egg, and finally, panko. Place on a baking sheet
• Bake with the potato wedges for 15 minutes, flipping halfway, or until golden brown and cooked through.
• Serve with your favorite dipping sauces.
• Enjoy!