Alton brown baked potato(cottage cheese baked potato

Cottage cheese baked potato

Ingredients :

1 gal. Plus 1qt. Low fat cottage cheese (8 lbs)

1 1/2 qt. Plain low fat yogurt (3 lbs)

1/2 cup lemon juice

1qt green onions, chopped( 6 oz)

3/4 cup dill weed

100 Idaho r potatoes ( 80count)


Join and mix curds, yogurt and lemon juice. 

Crease in onions and dill. 

Cover and refrigerate until season of administration. 

Serve each heated Idaho Potato with 2 oz. of fixing (1/4 cup scoop)

Best way to reheat a baked potato

Preheat the stove to 350° F and remove the potatoes from the refrigerator so they arrive at room temperature. To accomplish a firm skin, place the potato on a preparing sheet or straightforwardly on the stove rack. Prepare for 15-20 minutes, or until the potato is completely warmed.

Microwave smashed potato


  • 4 (6-ounce) baking potatoes, peeled and cut into 1-inch pieces
  • ½ cup reduced-fat sour cream
  • ½ cup 1% low-fat milk
  • 2 tablespoons minced fresh chives
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper

Spot potato items in a vast microwave-safe bowl. cowl bowl with thermoplastic wrap; cut a 1-inch cut in concentrate of cling wrap. Microwave at HIGH ten minutes. Let represent a pair of minutes. Add dairy product and remaining fixings to bowl; squash with a potato masher. 

SOUTHWEST VARIATION: Omit acrid cream and chives; decline milk to a pair of tablespoons and salt to 1/4 teaspoon. Add 3/4 cup plain low-fat yogurt; one tablespoon cleaved jalapeno pepper chile, canned in dish sauce; and 1/4 teaspoon ground cumin. Yield: four servings (serving size: around one cup). CALORIES 206; FAT 1g (sat 6g); Na 236mg 

Cooked GARLIC VARIATION: Note: you'll discover simmered garlic cloves at the self-service counter in various supermarkets. Preclude harsh cream and chives; increment milk to 3/4 cup. Add one/4 cup coarsely cleaved simmered garlic cloves and 1 tablespoon hacked new savvy. Yield: four servings (serving size: around one cup). CALORIES 223; FAT 9g (sat 7g); Na 329mg

BACCO and cheddar cheese CHANGE: Reduce salt to 1/4 teaspoon. Add one / 4 cup (one ounces) to the shredded cheddar cheese cuts and 1 sliced ​​bacon, overcooked and scattered; pound with a potato masher to wish for consistency. Production: four servings (serving size: about one cup). 254 CALORIES (0% from oil); FAT 1g (remained 7g); At 280m

Baked potato images

Bloomin Potato

russet potatoes

3 tbsp. 

olive oil

1/2 tsp. 

garlic powder

kosher salt

Freshly ground black pepper

2 c. 

shredded Cheddar cheese

slices bacon, cooked and crumbled

2 tbsp. 

finely chopped chives

sour cream, for garnish (optional)

Preheat stove to 425° and fix a heating sheet with foil. Remove the highest point of the potatoes. Utilizing a paring blade, make three roundabout cuts in every potato, then, at that point place the potato cut side-down on a cutting load up and cut transversely, leaving a little space on the top whole. Cautiously flip the potatoes back finished and place on heating sheet. 

In a little bowl, whisk together olive oil and garlic powder. Brush potatoes with olive oil combination and season with salt and pepper. Heat for 30 minutes. 

Brush with the olive oil blend and heat for an additional 30 minutes, or until the potatoes are delicate. Disperse cheddar on top of potatoes, ensuring the cheddar gets into every one of the little hiding spots of the potatoes. Heat until the cheddar is liquefied and the exterior of the potatoes start to fresh, around 10 minutes. 

Top with bacon and sprinkle with chives. Embellishment with acrid cream and serve warm.

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