SHEPHERD'S PIE POTATO BOWLS
Don't be fooled. These aren't ordinary twice-baked potatoes: beneath the golden mashed potato top is a rich beef and vegetable filling. And unlike your casserole dish, the potato bowls are also edible.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Prick the potatoes all over with a fork and brush them with 1 tablespoon melted butter. Put on a microwave-safe plate and microwave, flipping halfway, until fork tender, about 20 minutes. (Alternately, bake in the oven at 400 degrees F on a baking sheet until cooked through and fork tender, about 1 hour.) Let cool slightly.
- Cut a 1/4-inch-thick slice off the top of each potato. Carefully scoop out the flesh into a medium bowl and mash with the milk, sour cream, 2 tablespoons butter and 1 teaspoon salt using a fork or potato masher. Fold in the chives. Put the potato bowls on a baking sheet.
- Preheat the oven to 400 degrees F. Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add the carrots and cook, stirring occasionally, until softened and lightly browned, 5 to 6 minutes. Add the beef and cook, breaking it up with a wooden spoon, until cooked through, about 4 minutes. Stir in the Worcestershire, tomato paste, thyme, 1/2 teaspoon salt and 1 cup water and bring to a boil, and then reduce heat and cook until the beef and carrots are coated in sauce with a little extra sitting on the bottom of the pan, about 1 minute. Stir in the peas until heated through, 1 to 2 minutes more.
- Spoon the beef mixture into the potato bowls. Spoon or pipe the mashed potatoes on top of the beef mixture and bake until heated through and the potatoes brown on top, about 15 minutes. Cut the remaining tablespoon of butter into 4 slices and top each potato with one.
MASHED POTATO BOWLS
These are so yummy, great served with stew on top, or just about anything that goes well with mashed potatoes. Note, plan ahead, these need to stay in the freezer until completely frozen, before baking. (preparation time includes boiling the potatoes, not freezing time).
Provided by Kittencalrecipezazz
Categories Potato
Time 50m
Yield 6 bowls
Number Of Ingredients 9
Steps:
- Cook potatoes with 1 tsp salt in boiling water just to cover (about 25 minutes), or until tender; drain, and cool just to touch.
- Mash the potatoes in a large bowl, using a potato masher.
- Stir in the remaining 1 tsp salt, cream cheese, egg, 2 Tbsp flour, pepper (if using) and the baking powder; mix well until thoroughly combined.
- Spoon the mixture into 6 large mounds on a baking sheet.
- Shape each mound into a 4-inch bowl-like shapes, using the back of a spoon; cover and freeze until firm and frozen (at this point you may keep them in the freezer up to one month until ready to use, just store them in a zip-lock freezer bag).
- When ready to use, remove them from the freezer, and place the potato bowls on a lightly-greased cookie sheet.
- Brush the potato bowls with melted butter (do not thaw), and sprinkle with paprika.
- Bake (frozen) bowls in a 450 degree oven, for 15 minutes, or until thoroughly heated, and lightly browned.
POTATO BOWL
Make and share this Potato Bowl recipe from Food.com.
Provided by dojemi
Categories Low Protein
Time 40m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Bring a pot of salted water to boil and cook the potatoes until tender enough to easily pass a fork through them.
- On med-low heat, fry the bacon in a large skillet until crispy.
- Set bacon on a paper towel or napkin to soak up the excess grease. This will make the bacon a bit crispier.
- Leave the bacon fat in the skillet.
- Once the strips are cooled, crumble up the bacon.
- Once the potatoes are done, sauté them in the bacon fat with garlic and leeks until the potatoes start to brown.
- At this point add in the spinach and continue to fry it all together until the spinach is just wilted.
- Add salt and pepper as necessary.
- Serve in a bowl, crumble the bacon on top, and enjoy.
Nutrition Facts : Calories 353.7, Fat 10.8, SaturatedFat 3.5, Cholesterol 15.4, Sodium 228.8, Carbohydrate 57.2, Fiber 7.2, Sugar 6.9, Protein 9.1
SWEET POTATO BOWL
Use that spiralizer for your next meal and create this EB Sweet Potato Bowl!
Provided by Eggland's Best
Categories Main Dish Recipes Bowls
Time 30m
Yield 2
Number Of Ingredients 7
Steps:
- Heat 1 teaspoon of olive oil in a medium pan over medium-high heat and brown the ground sausage, 5 to 7 minutes.
- While the sausage cooks, fill a large pot with a few inches of water and place over medium-high heat until it just starts to simmer.
- Crack Eggland's Best eggs individually into a ramekin or cup. Create a gentle whirlpool in the simmering water. Slowly pour the eggs one by one into the water and leave to cook for 3 minutes. Remove with a slotted spoon and drain on paper towels.
- While the eggs poach, cut the sweet potato into noodles using a spiralizer.
- Heat the other teaspoon of olive oil in a large skillet over medium heat. Add in the sweet potato noodles and cook until they just begin to soften, about 5 to 7 minutes. Season with salt and pepper.
- Transfer the cooked sweet potato noodles into a large bowl. Drain the ground sausage and add to the sweet potato noodles. Toss with the salsa.
- Divide the noodles and sausage between two bowls, top each with diced avocado and a poached egg.
Nutrition Facts : Calories 624.2 calories, Carbohydrate 59 g, Cholesterol 218.9 mg, Fat 36.4 g, Fiber 14.6 g, Protein 19.9 g, SaturatedFat 8.5 g, Sodium 1170.7 mg, Sugar 12.5 g
GREEK CHICKEN AND POTATO BOWL
How do you make our Big Fat Greek Salad bigger and fatter? By adding garlic, lemon, and herb chicken and some crispy, crunchy, pan dripping-soaked potatoes. And yes, we could've called this Greek Chicken and Potato Salad, but it's come to my attention that these days, people really enjoy eating things called "bowls."
Provided by Chef John
Time 7h5m
Yield 4
Number Of Ingredients 25
Steps:
- Combine chicken thighs, 2 teaspoons kosher salt, pepper, rosemary, thyme, oregano, red pepper flakes, cayenne, garlic, lemon juice, and 1/4 cup olive oil in a large mixing bowl. Toss very thoroughly to combine, making sure the chicken thighs are completely and evenly coated with the marinade.
- Wrap in plastic and marinate in the refrigerator for 6 to 12 hours.
- Preheat the oven to 475 degrees F (245 degrees C). Line a baking sheet with foil and grease generously with olive oil.
- Meanwhile, halve potatoes lengthwise; slice each half into 3 equal pieces. Dice into cubes and set aside.
- Transfer chicken thighs to the prepared sheet pan smooth-side up, spacing evenly. Reserve any excess marinade in the bowl.
- Add the potatoes to the bowl the chicken was in, along with a splash of olive oil and a large pinch of salt. Toss well to coat evenly. Scatter potatoes onto the chicken and distribute as evenly as possible in between the chicken thighs to fill any empty spaces.
- Roast in the center of the preheated oven until the chicken is cooked through, about 35 minutes. Remove chicken to a plate or dish and cover. Chicken can be cut into bite-sized pieces if desired.
- While chicken and potatoes are cooking, whisk red wine vinegar, olive oil, lemon juice, salt, and pepper together for dressing. Taste and adjust vinegar or oil as needed. Whisk in parsley and oregano.
- Toss the potatoes in the chicken fat and pan drippings, and return to the oven until well browned and crusty, 10 to 15 minutes. Let potatoes rest for a few minutes before removing them with a spatula.
- To make bowls, toss together cucumbers, tomatoes, red onions, feta cheese, chicken, potatoes, and dressing until evenly combined. Serve on top of a bowl of greens.
Nutrition Facts : Calories 909.3 calories, Carbohydrate 38.4 g, Cholesterol 196.2 mg, Fat 63.2 g, Fiber 8.3 g, Protein 52.4 g, SaturatedFat 18.6 g, Sodium 1925.9 mg, Sugar 4.8 g
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- Allow the corn kernels to thaw, or heat them through if you plan to eat the bowls immediately. Rinse and drain the black beans, then add them to a bowl along with the chili powder and stir until the beans are coated.
- To build the bowls, place about 1.5 cups mashed potatoes in each bowl, then top with about 1/2 cup corn kernels, 1/3 cup black beans, about 1/4 cup shredded cheddar, 2 Tbsp BBQ sauce, and a sprinkle of sliced green onions and jalapeño.
- Serve the bowls immediately, or refrigerate until ready to eat. To reheat, simply microwave until the mashed potatoes are hot and the cheese is melted.
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- Add diced potatoes to 8 cups of boiling water. Boil for 12-15 minutes or until potatoes become tender. Remove from water and drain.
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