Type what you have

Ingredients

• ✓ baking potato
• olive oil
• parmesan cheese
• salt
• garlic powder
• paprika
• black pepper
• cheddar cheese
• bacon
• sour cream
• green onion

Instructions

1. 1 Gather all ingredients. Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Prick potatoes several times with a fork and place onto a baking sheet. Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven.
3. 3 When potatoes are cool enough to handle, cut them lengthwise and scoop out flesh to within 1/4-inch of skin. Reserve flesh for another use. Place skins back onto the baking sheet.
4. 4 Combine olive oil, Parmesan cheese, salt, garlic powder, paprika, and pepper in a small bowl; brush over both sides of skins.
5. 5 Return to the oven and bake until very crisp, about 10 minutes, turning skins halfway though.
6. 6 Sprinkle skins with Cheddar cheese and bacon. Return to the oven and bake until cheese is melted, about 2 more minutes.
7. 7 Serve topped with sour cream and green onions.

By Kimm

Ingredients

• ✓ baking potato
• gouda cheese
• green onion
• pepperoni sausage

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Bake potatoes in the preheated oven 1 hour, or until tender. Remove from heat.
3. 3 Lower oven temperature to 350 degrees F (175 degrees C).
4. 4 Cut baked potatoes in half. Scoop out potato, leaving a small layer on the skins. Cut halves into four strips. Place strips on a medium baking sheet.
5. 5 Sprinkle 1 cup Gouda cheese thinly over potato strips. Top with pepperoni, followed by green onions and remaining Gouda cheese.
6. 6 Bake topped potato strips in the 350 degrees F (175 degrees C) oven 30 minutes, or until cheese is bubbly and lightly browned.

By Kathleen

Ingredients

• ✓ baking potato
• cauliflower
• vegetable oil
• celery
• leek
• onion
• garlic
• chicken broth
• sherry
• white pepper
• black pepper
• salt
• milk
• heavy cream
• stilton cheese
• parsley

Instructions

1. 1 Separate 3/4 cup of cauliflower florets and place them in a pan of boiling water. Boil for 2 to 3 minutes, then rinse under cold water and set aside for garnish.
2. 2 Heat oil in a large saucepan over medium heat. Add celery, leek, onion, and garlic; cook and stir until tender, about 5 minutes. Add chicken broth, remaining cauliflower, potato, and sherry. Bring to a boil; simmer over low heat, stirring occasionally, until potatoes and cauliflower are tender. Remove from heat.
3. 3 Purée cauliflower mixture in batches using a food processor or blender; transfer to a soup pot over medium-low heat. Season with white pepper, black pepper, and salt. Stir in milk and cream, then crumble in Stilton cheese. Heat through, but do not boil.
4. 4 Ladle into bowls, and garnish with reserved cauliflower pieces and chopped fresh parsley.

By Sean Semone

Ingredients

• ✓ baking potato
• olive oil
• salt
• pepper
• olive oil
• onion
• egg
• red pepper
• serrano ham
• parsley

Instructions

1. 1 Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add 1/2 of the potato slices, and cook, stirring occasionally, until just tender, 15 to 20 minutes. Transfer potatoes to a large bowl, leaving oil in the skillet. Add remaining potatoes to the skillet; cook, stirring occasionally, until just tender, 15 to 20 minutes. Transfer potatoes to the bowl, reserving oil in the skillet. Season potatoes with salt and pepper.
2. 2 Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in onion rings, and gently cook until soft and golden brown, about 15 minutes. Spoon onions onto a plate, and allow to cool.
3. 3 Whisk eggs in a large bowl until smooth. Stir in cooled onions, roasted peppers, and serrano ham. Gently fold in cooked potatoes.
4. 4 Heat the large skillet with reserved oil over low heat. Pour in egg mixture, and gently cook until the sides have started to set and the bottom has turned golden brown, 8 to 10 minutes. Loosen tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of tortilla. Turn the skillet right-side-up, and remove the plate. Return the skillet to the stove, and continue cooking until tortilla has set in the center, about 4 minutes.
5. 5 Slide the tortilla onto a serving plate and allow to cool to room temperature. Cut into six wedges and sprinkle with parsley to serve.

By sjmoraes

Ingredients

• ✓ baking potato
• vegetable oil
• salt
• black pepper
• ground beef
• black bean
• taco seasoning
• water
• cheddar cheese
• lettuce
• tomato
• sour cream
• guacamole

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Add 2 tablespoons vegetable oil to a large bowl. Add potato slices to the bowl; toss to coat in oil.
3. 3 Arrange potato slices in a single layer on a baking sheet; sprinkle with salt and black pepper.
4. 4 Bake in the preheated oven until potato slices are golden brown, about 20 minutes.
5. 5 Meanwhile, heat remaining 1 tablespoon vegetable oil in a skillet over medium heat; add ground beef. Brown, breaking into crumbles as it cooks, 8 to 10 minutes. Drain excess grease.
6. 6 Stir black beans into ground beef, then stir in taco seasoning and water. Bring beef-bean mixture to a boil, then reduce heat to medium-low. Simmer until flavors have blended, about 10 minutes.
7. 7 Arrange potato slices on a serving platter; sprinkle with 1/2 Cheddar cheese. Top with meat-bean mixture; sprinkle with remaining 1/2 cheese.
8. 8 Spread lettuce over nachos; garnish with tomato. Dollop on sour cream and guacamole.

By Lois A Dupre

Ingredients

• ✓ baking potato
• olive oil
• kosher salt
• aluminum foil

Instructions

1. 1 Gather all ingredients.
2. 2 Prick potatoes with a fork several times, then rub with olive oil and season with salt.
3. 3 Wrap tightly in foil and place into the slow cooker.
4. 4 Cook until tender, on Low for 7 1/2 hours or on High for 4 1/2 to 5 hours.
5. 5 Serve with your choice of toppings and enjoy!

By Nurse Ellen so not a

Ingredients

• ✓ baking potato
• broccoli
• salt
• pepper
• garlic and parmesan cheese sauce

Instructions

1. 1 Wash potatoes and pierce with a fork. Microwave on high for 15 minutes, or until done.
2. 2 Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Slice the tops off of the potatoes, and scoop the flesh into a large bowl with the broccoli. Season with salt and pepper to taste. Stir in cheese sauce and mash mixture until desired consistency is reached, adding more sauce if desired. Spoon mixture back into the skins, and place on a baking sheet.
5. 5 Bake in preheated oven for 30 minutes.

By Janice Unfried

Ingredients

• ✓ baking potato
• butter
• cheddar cheese
• bacon
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
3. 3 Brush potato slices on both sides with butter; place them onto the prepared baking sheet.
4. 4 Bake in the preheated oven until lightly browned and tender when pierced with a knife, 30 to 40 minutes, flipping slices halfway through. Sprinkle with Cheddar, crumbled bacon, and green onions. Continue baking until cheese melts, 3 to 5 more minutes.
5. 5 Enjoy!

By Michele O'Sullivan

Ingredients

• ✓ baking potato
• olive oil
• cheddar cheese
• yellow onion
• bacon

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C).
2. 2 Brush potatoes gently with 1 teaspoon oil; place into the air fryer basket and cook for 10 minutes. Brush potatoes with 1 more teaspoon oil; continue cooking for 10 minutes. Coat with the remaining 1 teaspoon oil and cook until tender, about 10 more minutes.
3. 3 Cut cooked potatoes in half. Spoon the insides into a bowl; add 1/4 cup Cheddar and mix well.
4. 4 Cook onion and bacon in a skillet over medium-high heat, turning occasionally, until bacon is evenly browned, about 10 minutes.
5. 5 Mix onion and bacon into mashed potatoes. Stuff mixture into potato skins. Sprinkle remaining Cheddar on top.
6. 6 Return stuffed potatoes to the air fryer and cook until cheese is melted, about 6 minutes.

By GourmetGirl

Ingredients

• ✓ baking potato
• olive oil
• garlic salt
• salt
• pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Pour olive oil into a plastic bag. Measure the garlic salt and pepper onto a plate, and stir around a little. Coat each potato with olive oil by placing in the bag, and moving it around. Remove from the bag, and dip into the seasoning. Rub seasoning into the potato to coat. Place the potatoes directly on the oven rack.
3. 3 Bake for 1 hour in the preheated oven, or until the potatoes feel soft when you squeeze them.

By Mama's Cooking 4_3

Ingredients

• ✓ baking potato
• salt
• black pepper
• vidalia onion
• butter

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Slice potatoes carefully through a long side, almost to the bottom but not through, to create even, fan-like cuts.
3. 3 Pull slices apart gently and sprinkle potatoes with salt and pepper. Place onion and butter slices between potato slices. Wrap each potato in heavy-duty aluminum foil and seal well.
4. 4 Bake on the preheated grill until soft, turning occasionally, about 1 hour. Remove from grill and let sit 10 minutes before unwrapping.

By DebbyJean

Ingredients

• ✓ baking potato
• milk
• salt
• butter
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Clean and scrub baking potatoes. Pierce skin with a fork once or twice. Bake at 350 degrees F (175 degrees C) for approximately 1 hour or until the potatoes are soft and firm.
3. 3 Let potatoes cool slightly. Cut baked potatoes in half and scoop out pulp within 1/4 inch of the shell edge. Mash the pulp with milk, salt and butter to taste. Stuff shells with mashed pulp mixture sprinkle tops with grated cheddar cheese. Place potatoes on a baking sheet and bake at 350 degrees F (175 degrees C) for 15 minutes or until cheese is melted and bubbly.

By Sally Oh

Ingredients

• ✓ baking potato
• butter
• onion
• salt
• black pepper

Instructions

1. 1 Scrub the potatoes well and pierce with a fork. Cook on full power in microwave oven for 5 minutes; turn the potatoes over and cook 5 more minutes. Remove the potatoes from the oven and set aside to cool. Thinly slice the cooled potatoes.
2. 2 Cook and stir the butter and onion in a large skillet over medium heat until the onion is translucent, about 5 minutes. Gently place the potatoes into the skillet and fry, carefully flipping the potatoes a few times, until slices are browned around the edges. Sprinkle with salt and pepper.

By Gloria Gowins

Ingredients

• ✓ baking potato
• pork stomach
• pork sausage
• cabbage
• salt
• pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place potatoes in a large pot and cover with lightly salted water; bring to a boil. Cook until tender, about 10 minutes. Drain and let cool.
3. 3 Wash pork stomach thoroughly in cold water. Stuff stomach until full, alternating with potatoes, sausage, and cabbage, and seasoning with salt and pepper. Try to make even layers, imagining how it will look when you slice it. Fold stomach closed; place in a shallow roasting pan. If you have any leftover stuffing ingredients, place them in the pan around stomach.
4. 4 Roast, uncovered, in the preheated oven until sausage cooked through and stomach browned and crispy, 40 to 50 minutes. Cut into 2-inch slices; serve piping hot. You can make gravy out of the drippings if desired, but it is good by itself as a whole meal.

By Wildasin

Ingredients

• ✓ baking potato
• aluminum foil
• butter
• garlic powder
• salt

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Cut each potato in half lengthwise.
3. 3 Place 1/2 tablespoon butter on the cut side of each potato half and season with garlic powder and salt. Close potato halves to form full potatoes and wrap each tightly with a square of aluminum foil.
4. 4 Bake potatoes directly on the rack of the preheated oven until tender, about 40 to 60 minutes.

By TAWNIA0

Ingredients

• ✓ baking potato
• salt
• herb seasoning blend
• butter
• cheddar cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (200 degrees C).
2. 2 Slice potatoes crosswise (the short way) into 1/4-inch slices, leaving about 1/4 inch on the bottom to connect all slices. Place into a baking dish, and slightly fan slices open. Sprinkle with salt and seasoning blend, and drizzle with butter.
3. 3 Bake for 50 minutes in the preheated oven. Sprinkle cheeses over top, and bake for another 10 minutes, or until the cheese has melted.

By SHERYL1062

Ingredients

• ✓ baking potato
• carrot
• onion
• seasoning salt
• butter
• sour cream

Instructions

1. 1 Peel and cut up the potatoes and carrots into bite-size chunks. Chop up onion.
2. 2 Combine all veggies in tin foil or foil baking bag. Season with desired amount of seasoning salt and top with butter. Seal foil well (you may need more than one bag, so the vegetables are done evenly).
3. 3 Grill until potatoes and carrots are soft, about 40 minutes (flip bags at least 3-4 times during grilling). Remove from grill and place the veggies in a large bowl and add the sour cream, mixing well.

By Greg and Kristine

Ingredients

• ✓ baking potato
• butter
• all-purpose flour
• skim milk
• sour cream

Instructions

1. 1 Microwave potatoes until done.
2. 2 While potatoes are cooking make a roux over low to medium heat. Mix butter, margarine, or light olive oil, and flour. DO NOT BURN THE ROUX. When roux is thickened a bit, gradually blend in milk. Continue cooking over low to medium heat while preparing potatoes.
3. 3 Peel and cut up potatoes. You may want to mash some of the potatoes also. Add potatoes to the milk mixture. Blend in sour cream. Soup is ready to be served.

By JW fa

Ingredients

• ✓ baking potato
• butter
• cayenne pepper sauce
• hot pepper sauce
• salt
• black pepper

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Prick potatoes all over with a fork. Place each potato on a piece of aluminum foil large enough to cover completely. Spread 1 tablespoon butter on each potato; coat liberally with hot sauce and sprinkle with salt and black pepper. Wrap each potato tightly in foil. Place potatoes into a 13x9-inch baking pan.
3. 3 Bake in the preheated oven until potatoes are tender, 45 minutes to an hour depending on size. Unwrap and serve.

By ggustin

Ingredients

• ✓ baking potato
• vegetable oil
• lemon juice
• salt
• pepper

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and spray with vegetable cooking spray.
2. 2 In a shallow bowl combine oil and lemon juice. Dip potatoes in oil/lemon mixture and season with salt and pepper, to taste. Place on baking sheet.
3. 3 Bake in preheated oven for 20 minutes. Remove from oven and turn wedges over. Return to oven and continue cooking until crisp and brown on both sides, about 10 minutes more.

By Pnylli

Ingredients

• ✓ baking potato
• heavy cream
• parmesan cheese
• salt
• pepper
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
2. 2 Layer potato slices in prepared baking dish. Pour cream over potatoes; sprinkle with Parmesan cheese. Season potatoes with salt and pepper.
3. 3 Bake in preheated oven until potatoes are soft, about 1 hour. Remove from oven; gently stir potatoes. Sprinkle with the Cheddar cheese; cover and let rest until cheese is melted, about 5 minutes.

By VOLCANOASH

Ingredients

• ✓ baking potato
• olive oil
• thyme
• black pepper
• salt
• cheddar cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Arrange potato wedges on a baking sheet; drizzle with olive oil and season with thyme, pepper, and salt. Toss wedges with a spatula to coat evenly.
3. 3 Roast potato wedges in the preheated oven for 15 minutes; flip and continue roasting until soft in the center, about 15 minutes more.
4. 4 Transfer wedges to a platter and sprinkle with cheese.

By Denise

Ingredients

• ✓ baking potato
• cheddar cheese soup
• onion
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 Combine soup and onion in a medium bowl; season with pepper. Set aside.
3. 3 Cut potatoes into 1/4-inch thick slices.
4. 4 Arrange one layer sliced potatoes in the bottom of the prepared casserole dish. Spoon one layer of soup mixture over potatoes. Arrange another layer of potatoes on top, followed by more soup mixture. Continue layering until all the potatoes and soup mixture have been used. Sprinkle Cheddar cheese over top of casserole.
5. 5 Bake in the preheated oven until potatoes fully cooked and cheese is bubbly, about 45 minutes.

By Maryanne

Ingredients

• ✓ baking potato
• chicken stock
• garlic
• salt
• black pepper
• parsley

Instructions

1. 1 Cut each potato into quarters. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and let dry.
2. 2 Return potatoes to the same pot. Add chicken stock and garlic and mash potatoes with a potato masher. Add more stock if needed for desired consistency. Season with salt and pepper. Garnish with parsley.

By MichelleO

Ingredients

• ✓ baking potato
• olive oil
• black pepper
• garlic powder
• rosemary
• salt

Instructions

1. 1 Preheat an outdoor grill to medium-high, indirect heat and lightly oil the grate.
2. 2 Place potatoes into a large pot and cover with water; bring to a boil. Cook over medium-high heat until tender, about 10 minutes. Drain.
3. 3 Transfer potatoes to a large bowl. Add olive oil, black pepper, garlic powder, rosemary, and salt; mix until potatoes are evenly coated.
4. 4 Cook potatoes, skin-sides down, on the preheated grill over indirect heat for about 15 minutes, leaving olive oil mixture in the bowl.
5. 5 Transfer potatoes to a serving plate; drizzle with reserved olive oil mixture.

By TODD SCHULTZ

Ingredients

• ✓ baking potato
• garlic
• milk
• butter
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of salted water to a boil. Add potatoes and garlic, lower heat to medium, and simmer until potatoes are tender, about 15 minutes.
3. 3 When the potatoes are almost finished, heat milk and butter in a small saucepan over low heat until butter is melted.
4. 4 Drain potatoes and return to the pot. Slowly add warm milk mixture, blending it in with a potato masher or electric mixer until potatoes are smooth and creamy.
5. 5 Season with salt and pepper. Serve topped with extra butter and enjoy!

By Esmee Williams

Ingredients

• ✓ baking potato
• olive oil
• salt
• butter
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Scrub the potato, and pierce the skin several times with a knife or fork. Rub the skin with olive oil, then with salt.
2. 2 Place the potato in the preheated oven, and bake until slightly soft and golden brown, about 90 minutes. You'll know the baked potato is done when you can stick a fork in the potato and it easily pierces through the skin. If the potato is still hard in the middle, keep baking it for a little longer.
3. 3 Slice the potato down the center, and serve with butter and black pepper. Sprinkle shredded Cheddar cheese over the top, if desired.

By curleegirlee

Ingredients

• ✓ baking potato
• olive oil
• garlic
• salt
• black pepper
• onion powder
• paprika

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease a baking sheet.
2. 2 Cut each potato into 12 wedges; place in a large bowl. Toss potatoes with olive oil, garlic, salt, pepper, onion powder, and paprika. Arrange in a single layer on prepared baking sheet.
3. 3 Bake in preheated oven for 20 minutes. Turn potatoes over and continue baking until golden and crisp, 25 to 30 minutes longer.

By KBT24

Ingredients

• ✓ baking potato
• black pepper
• cheddar cheese
• kielbasa
• dill weed
• caraway seed
• milk

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Using two long sheets of aluminum foil on top of each other, fold one long edge together and open out to make a large sheet of foil. Line a 13x9 pan with the foil, allowing edges to hang outside pan
2. 2 Arrange the sliced potatoes, overlapping slightly, in bottom of pan. Pepper to taste. Top with half of the cheese. Cut sausage in half crosswise and lengthwise and place, cut side down on top. Top with remaining cheese, the dill weed, caraway seed and milk. Seal edges of foil tightly.
3. 3 Bake at 375 degrees F (190 degrees) for 1 hour.

By Sue Lauderbaugh

Ingredients

• ✓ baking potato
• ground beef
• mixed vegetable
• cream of mushroom soup
• cheddar cheese
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the mixed vegetables and mushroom soup. Set aside.
2. 2 Place the potatoes in a large saucepan with enough water to cover. Bring to a boil, then simmer over medium heat until tender, about 5 minutes. Drain and set aside.
3. 3 Meanwhile, crumble the ground beef into a large skillet over medium-high heat. Cook until evenly browned, stirring to break up large lumps. Drain excess grease from the beef and place in the bottom of a 9x13 inch baking dish. Pour the vegetable mixture over the beef, then arrange the potato slices over the vegetables. Season with salt and pepper. Sprinkle cheese over the top.
4. 4 Bake uncovered for 25 minutes in the preheated oven, until cheese is melted and the dish is heated through and bubbly.

By KRISTEN5