Crispy Baked Spuds Recipes

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 oven to 375 degrees F (190 degrees C).
• Place the potatoes, minced onion, parsley, garlic powder, seasoned salt, pepper, and olive oil in a large bowl; toss together until potatoes are evenly coated. Spread potatoes in an even layer on a baking sheet lined with aluminum foil.
• Bake for 20 minutes in the preheated oven; flip the potatoes and continue to bake until tender, 20 to 25 minutes.

Steps:

• Preheat oven to 375*F.
• In small dish combine lemon juice and butter.
• On plate combine parmesan, garlic salt, black pepper, and herbs, (if using).
• Cut the potato in half lengthwise.
• Brush cut surfaces of potato with lemon butter, then dip in parmesan mixture.
• Bake, cut sides down, on greased baking sheet, 30-35 minutes until tender and brown.

Steps:

• Put the potatoes in a large pan, cover with cold water and add the bouillon powder or stock cubes, turmeric and bay leaves. Cover with a lid, bring to a boil and simmer for 10 mins until the potatoes start to soften on the outside but remain whole.
• Drain the potatoes well and give them a shake in the colander to rough up the edges, then leave to steam-dry in the colander for 5 mins. Meanwhile, pour the oil and duck or goose fat, if using, into your largest baking tray (the spuds will need plenty of space to really crisp up) and put in the oven underneath the turkey to heat for a few mins. Once the potatoes are dry, sprinkle with the flour and plenty of seasoning, then toss to coat. Can be frozen for up to 3 months - to cook from frozen, add an extra 20 mins to the cooking time.
• Remove the hot tray from the oven. Carefully tip in the potatoes and coat in the hot fat. Cook for 30 mins at 200C/180C fan/gas 6, on the lower shelf of the oven underneath the joint of meat, if making. When you take the joint or main meal out, turn the oven up to 220C/200C fan/gas 7. Turn the potatoes over in the tray and continue cooking for 45 mins-1 hr longer on the top shelf, until golden and crispy.

Steps:

• Heat oven to 375. Grease or line with foil and grease 15x10x1-inch baking pan or 13x9- inch pan. In medium bowl, combine potato flakes, Parmesan cheese and garlic salt; stir until well mixed. Dip chicken pieces into margarine; roll in potato flake mixture to coat. Place in greased pan. Bake at 375 for 45-60 minutes or until chicken is fork-tender and juices run clear.
• I used garlic powder instead of salt and boneless, skinless breasts and thighs instead of the entire chicken because that is what I had available.

Steps:

• Heat oven to 350°F or 180°C.
• Prick potatoes with a fork or skewer to let the steam out during cooking, then place on a tray and bake until tender when pierced with a fork or skewer.
• Remove spuds from oven.
• Cut a hole in the top of each spud and scoop out the flesh, leaving enough on the sides to hold them firmly in shape. Place the removed flesh into a bowl, discarding the skin you cut out.
• Mash the flesh with a fork or potato masher until no large pieces remain. Add butter and mix into potatoes.
• Add avocado and ranch dressing to the mashed spud, stirring until all combined.
• Scoop mixture into the shell of each potato, piling up on top to use all the mash.
• Place grated cheese on top of each spud.
• Return spuds to the oven for 5-10 minutes until cheese has melted.

Steps:

• Place a medium nonstick skillet over medium heat, then add the oil. Let oil heat up for 20 seconds, swirling the pan around so the oil coats the bottom.
• Place the tortilla in the skillet and sprinkle the cheese evenly over the top. Once the cheese begins to melt, 30 seconds to 1 minute, use a spatula to fold the tortilla in half. Using the spatula, press down firmly on the top of the tortilla until some of the cheese runs out into the pan. Let the quesadilla cook until the cheese that's leaked out solidifies and turns brown, 2 to 3 minutes.
• Flip the quesadilla over and let cook on the other side for another 1 to 2 minutes, until the cheese is crisp and golden. Slide quesadilla onto a plate and serve immediately.

Steps:

• Preheat oven to 425° F.
• Scrub potatoes with a brush; pat dry.
• Prick in several places, and bake on a baking sheet for 40 to 60 minutes, or until tender.
• Cut a 1-inch slice from the top of each potato; discard skin from slice and place pulp in a bowl.
• Using a spoon, carefully scoop the pulp from each potato, leaving a thin shell; add pulp to the bowl.
• With an electric mixer on low speed or a potato masher, beat or mash potato pulp; add sour cream, herbs, and Parmesan cheese, and beat or mash until smooth (If necessary, stir in 1 to 2 tablespoons milk to make desired consistency).
• Stuff potato mixture into shells.
• Sprinkle 1 tablespoon mozzarella on to each potato.
• Place in a shallow baking dish and bake for 15 to 20 minutes, or until lightly browned.