Bake Potato Half - Recipes - Page 5

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Results 41 - 50 of 167 for bake potato half

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41. TWICE BAKED POTATOES

Scrub potatoes; dry and pierce. Bake without foil at 450 degrees ... top of each potato, scoop out pulp, and ... ahead dish. Yield 10 servings.

42. STUFFED BAKED POTATOES

Scoop out potatoes right after they're baked. (Cut in half lengthwise.) Add all ingredients and ... mixture to the potato shells. Store in refrigerator. Bake just before serving. Temperature 400 ... baking time if frozen.

43. TWICE BAKED POTATOES

Wash the potatoes, pat dry. Prick each potato with a fork in a few places. Bake potatoes on a rack at ... hot milk or half and half until fluffy. Beat ... 15 minutes. Serve immediately.

44. TWICE BAKED POTATOES

Option: Fry and crumble 6 ... top with fork. Bake at 350 degrees for 1 ... around top of potato large enough to put a ... potatoes for extra filling.

45. BAKED POTATOES WITH ONION SAUCE

This is not a low-calorie potato dish, but it is so ... mashed with butter, half and half and Swiss cheese, ... rub with butter. Bake about 1 hour or until ... SERVINGS: Double the ingredients.

46. TWICE BAKED POTATOES

Wash potatoes, pat dry. Prick ... a few places. Bake potatoes on a rack at ... top of each potato. Scoop out the pulp ... hot milk or half and half until fluffy. Beat ... 15 minutes baking time.

47. BAKED POTATO SOUP

Peel potatoes, place meat of potato with salt, pepper, butter, sugar ... add 1 cup of cream and reheat. Add salt, pepper, chives to your liking.

48. HASH BROWN BAKED POTATOES

Grease 9x13 pan. Spread thawed ... whipping cream and half and half. Pour over potatoes. Bake 45 minutes, 375 degrees, covered. Uncover last 15 minutes.

49. CHICKEN AND VEGETABLE BAKE

Salt and pepper chicken - lay it in a baking dish bone side up. Strain liquid from mushrooms, peas and carrots - add over chicken. Lay ...

50. NUTTY SWEET POTATO BAKE

In large bowl, with mixer ... speed slowly add Half and Half until mixture is ... on top and bake uncovered at 325 degrees for 1 hour. 6 servings.

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