Lightpotatobake Recipes

Steps:

• Bring a large wide pan of salted water to a boil, and add potatoes. Boil until tender, about 20 minutes. Drain potatoes, cut in two, and place in a large bowl. Add scallions, and toss gently to mix.
• Return dry potato pan to medium heat, and add garlic oil and bacon. Cook bacon until very crisp, and transfer to paper towels.
• Add mustard seeds to bacon fat in pan. After a few moments, they will begin to pop. Immediately turn off heat, and add vinegar and potato mixture. Toss together, then transfer back into bowl.
• Cover salad with plastic wrap, and allow to rest at room temperature for about an hour. To serve, transfer to a serving bowl, and crumble crispy bacon on top.

Steps:

• Preheat the oven to moderately hot 200°C (400°F ) and thoroughly grease a one litre gratin dish or similar size baking dish.
• Peel and thinly slice the potatoes. Arrange the potatoes in the base of the dish- overlap them and arrange evenly. Add a little crushed garlic and season with salt and pepper whilst layering the potatoes.
• Pour over the stock and bake uncovered for one hour, or until the potato is tender and the top crisp and brown.
• Variation- sprinkle with a grated cheese and either grill or return to the oven until the cheese has melted.
• For Vegetarian option omit the chicken broth.

Steps:

• Position a rack in the upper third of the oven and preheat to 475 degrees F. Fill a bowl with hot water; add the noodles and soak 10 minutes. Drain and hang side by side over the bowl's edge so the noodles don't stick. Meanwhile, mince the shallot in a food processor. Heat a skillet over medium-high heat. Add the shallot and 1 cup broth; cook 3 minutes. Add the flour and nutmeg; whisk until smooth, 1 minute. Whisk in the remaining 2 cups broth; cook, whisking, until thickened, 7 minutes. Whisk in 1/4 cup ricotta and the parsley; remove from the heat. The sauce will look textured from the cheese. Mince the celery and carrots in the food processor. Add the remaining 3/4 cup ricotta, 1/2 cup mozzarella and the egg; pulse until smooth. Spread 2 tablespoons of the shallot sauce in a 9-by-13-inch baking dish. Top with 3 noodles and half of the mozzarella mixture. Repeat the layers, ending with noodles. Top with the remaining shallot sauce, the tomatoes and the remaining 1/2 cup mozzarella. Bake until bubbly, about 20 minutes.
• Photograph by Christopher Testani

Steps:

• Bake potatoes at 425 for 1 hour or until done.
• Cut potatoes in half length wise.
• Make sure they are cool enogh to handle and scoop out potato, but leave an 1/4 inch shell.
• Place potato shells on a baking sheet and spray with cooking spray.
• Bake at 425 degrees for 8 minutes until crisp.
• Cook bacon, chop and set aside.
• Divide cheese into 8 equal parts and sprinkle into potato skins.
• Sprinkle Bacon into shells with melted cheese (If cheese does not melt, you may have to heat an additional 5 minutes at 425 degrees.)
• Place a dollop of sour cream on top of each potato boat and sprinkle with chives.