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.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
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.
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.
Sweet potatoes are absolutely marvelous—they’re incredibly versatile, naturally sweet, loaded with nutrients and fiber, and low in calories. Really, what’s not to love? Here, they're simply sliced and cooked to make the perfect crust for a quiche.