Sentences with phrase «scooping out some of the potato»

Next scoop out all of the potatoes leaving only the skins.

Allow to cool 15 minutes before scooping out some of the potato (leave a thin layer of potato in the skin).

Not exact matches

I then scooped out the flesh of the baked potato and, in a separate bowl, combined it with my veggies.

I cut them in half * and scooped out the pulp ** until there was just a thin layer of potato covering the skin.

Cut potatoes in half and scoop out the pulp until a thin layer of potato remains.

Gently scoop out most of the potato, leaving a thin layer still on the skins.

Cut them in half and scoop out about 1/2 of the inside, making sure to keep a layer of sweet potato within the skin so that it can stand on its own.

Scoop out flesh, leaving about 1/4 - inch of potato on skin (reserve potato flesh for another use, like mashed potatoes).

Cut potatoes in half and scoop out insides leaving about 1/4 inch of potato attached to the skin.

Bake a sweet potato, cut it in half, scoop out a little bit of the flesh, add a tiny bit of butter, and crack an egg in the hole.

Cut each potato in half with a serrated knife, then scoop out the insides into a bowl, making sure to keep a layer of sweet potato within the skin so that it can stand on its own.

Once sweet potatoes are cool, cut lengthwise then scoop out the middle of the sweet potato.

Let me just say — I'm not a huge fan of sweet potato casseroles, but I politely scooped out a small spoonful and soon it was buried under a pile of stuffing.

to an hour / Place butter in a small skillet with bay leaves / Cook slowly over low heat until solids at bottom of skillet turn brown, about 10 - 15 minutes / Scoop squash out of skin into a mixing bowl and strain bay butter over it / Mash with a potato masher or immersion blender / Stir in 1/2 -1 t salt and maple syrup.

Scoop sweet potatoes out of skin and add to pot along with stock and chickpeas.

After baking the potatoes and scooping them out, you can save the innards for making mashed potatoes and topping the skins with it, to make it more of a meal.

Scoop out the center of each potato half and place in a medium bowl.

Scoop out the insides, leaving a roughly 1/8 ″ layer inside of the potato skin for rigidity.

Once the potatoes are ready, scoop out 1 cup of the potato cooking water and set aside.

Using a small melon baller, scoop out the center of each potato and place into a bowl and mash.

Once the potatoes are cool enough to handle, slice in half and carefully scoop out the inside of each half with a spoon.

Instead of using grated potato to bind the filling, I microwaved 2 large russet potatoes, scooped out the filling, mashed them well, and worked them into the meat mixture on the stove top.

Stuff the potatoes: Split the potatoes in half lengthwise and scoop out some of the flesh.

Once you have drained them and they are cool enough to handle, cut them in half, and scoop out most of their insides (leaving about 1/2 inch of potato in the skin — set aside the insides and use them for something else).

A big bowl of it will be scooped clean in no time — initially because people think it's potato salad but mostly because it's so surprisingly delicious when they find out it's not.

When potatoes are cool enough to handle, scoop out flesh and transfer to the bowl of a food processor; you should have about 1 1/2 cups flesh.

Let cool for about 10 minutes, then cut the potatoes in half and scoop out most of the inside.

Using a cup or soup ladle, scoop out 2 cups of the sweet potato and black beans and set aside.

I only had a very small amount of water left in the pan after I cooked the potatoes and carrots but I did use a slotted spoon to scoop them out so I didn't blend the cooking water into the sauce.

Once they are done, cut in half and scoop out the flesh of the potato.

Carefully scoop out a teaspoon or so of potato pulp from each half and add to medium bowl, leaving potato «shells» intact.

I like leaving about 1/4 inch of the interior intact so my loaded potato skins will be nice and hearty, but you can scoop out a bit more of the inner flesh if you'd like.

When the potatoes have cooled, cut each potato in half and scoop out the inside of the potato with a spoon.

Scoop out the insides of the potato using a spoon and place in a large bowl.

Cut potatoes in half and then scoop out most of the inside of the potato.

Once they have sufficiently cooled, scoop out 1/2 cup of the butternut squash flesh and measure out 1/4 cup of the sweet potato flesh and put it in a dish towel and squeeze out as much excess liquid as possible.

Cut a thin slice from the top of each potato and carefully scoop out potato pulp into a bowl, leaving shells intact like this.

Carefully cut each potato in half, and using a small spoon, scoop out the inside bulk of the potato.

When all potatoes are scooped out, add the goat cheese, shallots, salt and pepper to the bowl with the insides of the potatoes.

Using the tip of a spoon, scoop out the flesh of each potato half and transfer to a mixing bowl.

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.

Scoop the sweet potato out of their skins and into a medium bowl.

Carefully scoop out the pulp, using a teaspoon or grapefruit spoon, leaving about 1/4 inch of the potato skin and pulp intact.

They taste kind of like twice baked potatoes without the skins and all the work of scooping out potatoes.

After the potatoes cooled, I sliced them in half and scooped out enough flesh to only leave about 1/4 inch of potato.

Cut the potatoes in half lengthwise and scoop out some of the flesh, making sure that you leave at least a 1/4 inch border around the outside.

Cut potatoes in half lengthwise; scoop out flesh, leaving about1 / 8 to 1/4 of an inch of flesh remaining.

It's not pumpkin pie, but if you scoop out a baked sweet potato and then mix it with some pumpkin pie spices and a teaspoon or two of brown sugar, you get many of the same flavor notes as pumpkin pie without the huge fat and sugar load of a pumpkin pie.

While that's happening, grate your cheese and scoop out the insides of your sweet potatoes.

Post work out — 50 gm of dextrose 183kcal Breakfast — 40g Granola 170kcal Mid morning — 1x scoop of protein, 15gm oats blended into a drink with water 200kcal Lunch — Small sweet potato, flesh only no skin 160kcal / Salad or veg to suit 50kcal / 100g white fish 90kcal Mid afternoon — Mid morning — 1x scoop of protein, 15gm oats blended into a drink with water 200kcal Tea — or Ratatouille with 4 egg whites, or 150gm white fish.