"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Reply
 
Thread Tools Display Modes
 
Old 03-31-2012, 02:45 PM   #1
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,939
Baked Potatoes with...

Last night I didn't have much for dinner and was still hungry. I was craving a baked potato. Now normally I do them in the oven or on the grill, but I didn't have that much time so I nuked it - it actually isn't bad that way when you are in a craving emergency!

I had the works - butter, green onion, crumbled real bacon, sour cream and grated cheddar cheese (I know a cholesterol attack in the making). Most of the time I like them with just a little spread (usually DH's non-everything "margarine" ) and other times I will add just a little of one or more of the above toppings.

How do YOU like your baked potato - not so much how it is cooked, but you top it with!

__________________

__________________
Living gluten/dairy/sugar/fat/caffiene-free and loving it!


http://beinglydia.com
LPBeier is offline   Reply With Quote
Old 03-31-2012, 03:04 PM   #2
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
@ LP,

Baked potatoes ... always an old fave USA dish ... and easy too ...

I baked in foil until tender ... Then, I scoop out the tender potato and mix with:
salt, melted provolone, red bell, green bell, a pinch of oregano, a pinch of basil, a drizzle of olive oil, a sprinkling of ground beef / pork or Proscuitto di Parma and pecorino on top ... Rebake for until cheese melts ... sort of a pizza in a potato !

I also like the Spanish style; with 2 Mojo Salsas for dipping, a red chili pepper and a green salsita, made with crushed garlic and parsley or cilanto or an Italian Pesto ... Pinenuts, basil, garlic and olive oil for dipping.

Have nice wkend. It is almost dinner time for us, 21,00 hours.

Until Sunday.
Margi.
__________________

__________________
Margi Cintrano is offline   Reply With Quote
Old 03-31-2012, 04:04 PM   #3
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,305
I like traditional toppings, butter salt and pepper.
I like to add sour cream, green onions sometimes.

Bacon crumbles...

Topped with chili and cheese.

Topped with salsa, cheese and sour cream.

Mushroom gravy.
__________________
PrincessFiona60 is offline   Reply With Quote
Old 03-31-2012, 04:55 PM   #4
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
Twice Baked Potatoes

For just plain baked potatoes I like a thick, crispy chewy skin and topped with sour cream and green onions or chives. Nothing unconventional there.
__________________
Greg Who Cooks is offline   Reply With Quote
Old 03-31-2012, 05:00 PM   #5
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
Hi Laurie,
I love a big baked potatoe, first I wash then dry, now rub with evoo and salt poke several holes and bake til done. then bath in butter, salt and pepper, diced green onion or chives, creme fraise, pancetta fried crisp.
These cravings don't come often but when Cade is here we both pig out.
ma
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 03-31-2012, 07:14 PM   #6
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,939
Though a lot of similarities, everyone's sound so good!

At school we used to make an awesome twice baked potato. We baked them until crispy on the outside and very soft on the inside. Then we scooped out the potato flesh and mixed it (while hot) with grated Gruyere, minced onion and garlic, cayenne, smoked paprika, salt and pepper. We whipped it in the KA and piped it back into the shells, baking another couple of minutes on order. They were amazing!

I do like chile and cheddar on a potato, but haven't had it much.
__________________
Living gluten/dairy/sugar/fat/caffiene-free and loving it!


http://beinglydia.com
LPBeier is offline   Reply With Quote
Old 03-31-2012, 07:43 PM   #7
Head Chef
 
Join Date: Feb 2012
Location: USA
Posts: 1,161
Almost anything goes. Depends on what's in the fridge or pantry.

Mix some chopped drained arthichoke hearts with a little lemon juice, mayonnaise, parmesan cheese, & sprinkle with freshly-ground black pepper.

Cottage cheese, chives & sour cream.

Feta cheese, sun-dried tomatoes, sliced black olives.
__________________
Cerise is offline   Reply With Quote
Old 03-31-2012, 07:50 PM   #8
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,006
Butter, S&P, Marie's Blue Cheese Dressing!
__________________
Aunt Bea is offline   Reply With Quote
Old 03-31-2012, 09:43 PM   #9
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,939
Quote:
Originally Posted by Aunt Bea View Post
Butter, S&P, Marie's Blue Cheese Dressing!
Or even just some crumbled blue cheese over butter!
__________________
Living gluten/dairy/sugar/fat/caffiene-free and loving it!


http://beinglydia.com
LPBeier is offline   Reply With Quote
Old 03-31-2012, 10:34 PM   #10
Sous Chef
 
PolishedTopaz's Avatar
 
Join Date: Aug 2004
Location: East End of Long Island
Posts: 915
I did a Steak Stuffed Potato

Baked them with the EVOO and coarse salt,

Leeks
Shallots
Garlic
Sm Onion {diced}

Portabellos
Shiatake
Zuchinni
Strip Steaks
Heavy Cream

Cook aromatics in oil till soft {remove set aside}
Cook steak in the same pan till just slightly under-done {remove-tent-let rest}
Cook remaining ingredients in same pan taking up fond in the bottom of pan
Add in cream and reserved aromatics {reduce slightly}
Slice steaks and add to the pan
Warm through serve over baked potato

You can vary this very easily to personal tastes, protiens and budget, anyway you slice it........this is a good one!
__________________

__________________
Just because someone tells you that you can't do something doesn't mean you have to listen.
PolishedTopaz is offline   Reply With Quote
Reply

Tags
potatoes

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:02 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.