1Rinse and thoroughly dry potato(es). Prick with fork and place ‘naked’ potato(es) on oven rack of a preheated 450 degree oven and bake for about 50 minuets. Remove baked potato(es) and place on an oven-safe plate. Knife split potato(es), cutting to about half way down each rounded end, but not through to the bottom. Squeeze apart and fork crumble/mash insides well. Add/top with desired amount of crumbled blue cheese. Place back in oven for about five minutes or so or until blue cheese just starts to melt, or melt to your desired consistency. Remove and pour on, amount to suit, Mexican crema. Mix well with fork and if desired add on some fresh coarse milled black pepper.
Get your brunch spread to the next level with these easy, quick baked potato eggs. Incorporating all the early morning breakfast staples, these hearty spuds deliver everything you could want in a filling start to your day.
Take your love of baked potatoes and move it from the side dish spread to the appetizer buffet. Serve with waffle fries baked extra-crispy for dippers.
Sweet Potato Casserole
This is not your mother's sweet potato casserole (and that's a good thing). This version is only lightly sweetened, tender rather than gloppy or mushy, and accented with a hint of ginger. It's still topped with browned, gooey marshmallows, though, because some traditions are worth sticking to. Read more.
Easy Potato Skins
Loaded potato skins are a perfect package: crunchy scooped-out spud shells filled with gooey, melted sharp cheddar cheese, crispy bacon, and tangy sour cream. A classic bar snack or game day food, these are great any other time too, including for an easy dinner (just add a salad if you feel the need for a little more green than what the chives bring to the table). Read more.