Sentences with phrase «baked russet potato»

I love them in soups or loaded like a baked russet potato.

Not exact matches

Sweet potatoes I can totally handle, but my baked Russets are ALWAYS still a little raw in the middle.

I buy inexpensive white potatoes for my potato salad and save the Russets for baking or mashing.

For this recipe, I typically use Idaho ® russet potatoes, though any variety of Idaho ® potatoes will work (adjust ingredient amounts and bake time accordingly for baking the potatoes).

Start with baking potatoes (russets): They're drier than waxy varieties.

By contrast, high - starch (mealy or floury) baking potatoes, also called russets, break down more readily, yielding light and fluffy mashed potatoes (or, with a little more milk and butter, smooth and creamy).

Russets are the best baking potatoes, so use them in this dish.

Yukon Gold potatoes are considered the mid-range of starch content, between floury baking potatoes (like russet) and waxy potatoes that keep their shape in cold potato salad (like red - skinned potatoes).

2 1/4 teaspoons instant yeast 6 cups bread flour 1/4 cup sugar 1 large russet (baking) potato, cooked 3/4 cup milk 1/4 cup butter, melted and cooled 2 teaspoons kosher salt 2 large eggs 1 cup sourdough starter, room temperature

There are a few good ways to bake a russet or sweet potato.

Serve the meat mixture spooned on to the buns or baked russet or sweet potato.

I learned 2 valuable lessons while working on this recipe: Fingerlings are PERFECT for mini baked potatoes (they're like teeny tiny russets but 10x tastier!)

3 pounds baking potatoes, washed and peeled, cut in quarters (I used russets) 3 tablespoons butter 1 tablespoon minced garlic 1/2 pound (1 cup) ricotta cheese 1/2 cup grated Parmesan cheese 1/4 cup heavy cream 3 eggs, lightly beaten separately in small bowl 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 1/2 teaspoon dried oregano, rubbed

Bake up some big russet baking potatoes, scoop out that potato and mix in some goodness.

1 cup gluten - free flour (prefer Bob's Redmill gluten free flour) * if the dough is too wet, feel free to add additional flour 2 medium russet potatoes, peeled and chopped 2 cloves of garlic 6 tablespoons of corn starch 1 teaspoon sea salt 1 teaspoon baking powder 1 tablespoon Italian seasoning 1/2 teaspoon red pepper flakes

For skins with structure, bake russets whole (rub a little bit of oil onto the potatoes, prick, season with salt and bake right on the rack at 400 degrees), cool, halve and scoop out most of the flesh, leaving about half an inch behind.

Beginning tonight, Wednesday, May 13th, join Executive Chef Seth Levine as he serves up a Maine - style Lobster Bake including 1 whole lobster, steamed little neck clams, baked red russet potatoes and farm fresh corn on the cobb for just $ 34.92 per person every Wednesday throughout the Summer!

If you're making mashed or baked potatoes, substitute russets.

Includes 1 Whole Maine Lobster, steamed little neck clams, baked red russet potatoes, farm fresh corn on cob.

Baked sweet potatoes resemble their russet cousins, but their underlying sweetness lends itself to both sweet and savory toppings.

Baked rather than fried, these chunks of breaded cod go perfectly with oven - fried russet potatoes and peas.

2 1/4 teaspoons instant yeast 6 cups bread flour 1/4 cup sugar 1 large russet (baking) potato, cooked 3/4 cup milk 1/4 cup butter, melted and cooled 2 teaspoons kosher salt 2 large eggs 1 cup sourdough starter, room temperature

2 large russet potatoes, baked 2 Tbsp.

Was just wondering what you knew about having russet potatoes as a carb source — would eating one medium potato (baked) a day still be ideal for weight loss?

Print Slow Cooker Baked Potatoes Course Dinner, Lunch, Side Dish Prep Time 5 minutes Cook Time 8 hours Total Time 8 hours 5 minutes Servings 4 people Calories 261 kcal Ingredients 4 russet potatoes 3 tbsp olive oil Instructions Lay a square of aluminum foil on your work surface and set a potato on top...

Wonder what you think about eating russet potato skins with a baked potato?