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Baked potatoes stuffed with good things.

Sturdy and satisfying, economical and handy appropriately describe these supper dishes based on steaming baked (russet or sweet) potatoes. Each is filled with mixtures quickly composed from ingredients found in most pantries and refrigerators.
 Potatoes Fajitas
 4 large (about 2 3/4 lb. total) russet
potatoes
 About 1/4 pound fat-trimmed cold
cooked beef, such as steak or
roast
 1/2 cup lime juice
 1 clove garlic, minced or pressed
 1 tablespoon salad oil
 1 medium-size onion, coarsely
chopped
 About 1 1/2 cups purchased salsa
 Lime wedges
 Fresh cilantro (coriander) sprigs
 Sour cream (optional)


Scrub potatoes and pierce several times with a fork. Bake on the rack in a 350[deg] oven until very tender when pierced, about 1 hour.

Meanwhile, thinly slice beef across the grain. Mix in a small bowl with lime juice and garlic. Pour oil into a 10- to 12-inch frying pan over high heat. Add onion and stir just until limp, about 5 minutes. Transfer meat to pan with a slotted spoon; stir just until hot, about 1 minute. Add meat marinade and 1/2 cup salsa; stir until hot, about 1 minute. Remove from heat.

Using potholders to protect your hands, cut a deep slit lengthwise down the center and an equally deep one across the middle of each potato. Grasping potato between the slits, press firmly to split top open wide. Set potatoes on plates and top with meat mixture. Accompany with more salsa, lime wedges, cilantro, and sour cream to add to taste. Makes 4 servings.
 Per serving: 372 cal.; 14 g protein; 6.1 g fat; 65 g
carbo.; 586 mg sodium; 22 mg chol.
 Curried Hummus with Baked Potatoes
 4 large (about 2 3/4 lb. total) russet
potatoes
 1 can (15 1/2 oz.) garbanzos, drained
 About 3/4 cup regular-strength
chicken broth
 3 tablespoons lemon juice
 2 cloves garlic
 2 teaspoons curry powder
 1/2 teaspoon cumin seed
 Finely slivered green onions
 Salt and pepper


Scrub potatoes and pierce in several places with a fork. Bake on a rack in a 350[deg] oven until very tender when pierced, about 1 hour.

Meanwhile, in a blender or food processor, make hummus by whirling garbanzos, cup broth, lemon juice, garlic, curry, and cumin until very smooth. Pour into a 2- to 3-quart pan; stir over medium-high heat until mixture is reduced to 1 1/2 cups. Keep warm. If made ahead, let stand up to 2 hours; reheat (thin, if desired, with a little more broth).

Using potholders to protect your hands, cut a deep slit lengthwise down the center and an equally deep one across the middle of each potato. Grasping potato between the slits, press firmly to split top open wide. Put potatoes on plates; generously spoon hummus into splits. Garnish with onions; offer remaining hummus, salt, and pepper to add to taste. Makes 4 servings.
 Per serving: 402 cal; 12 g protein; 2.4 g fat; 84 g
carbo.; 377 mg sodium; 0 mg chol.
 Onion, Bacon, and Chutney with Yams
 4 large (about 2 3/4 lb. total) yams or
sweet potatoes
 4 large (about 2 1/2 lb. total) onions,
thinly sliced
 4 slices bacon, chopped
 About 1/2 cup chutney (any kind),
coarsely chopped
 1/2 cup shredded gouda, fontina, or
jack cheese


Scrub yams and pierce several times with a fork. Set in a 10- by 15-inch pan. Bake in a 350[deg] oven until very tender when pierced, about 1 hour and 10 minutes.

Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, stir onions and bacon often until onions are golden and sweet tasting, about 20 minutes. (If made ahead, set aside up to 2 hours; reheat.) Off heat, add 1/4 cup chutney.

Using potholders to protect your hands, cut a deep slit lengthwise down the center and an equally deep one across the middle of each potato. Grasping potato between the slits, press firmly to split top open wide. Pile onion mixture equally into splits, then sprinkle with cheese. Return to pan and broil about 4 inches from heat until cheese is melted, 1 to 2 minutes. Put potatoes on plates and accompany with remaining chutney. Serves 4.

Per serving: 572 caL; 12 g protein; 18 g fat; 92 g carbo.; 373 mg sodium; 31 mg chol.
COPYRIGHT 1990 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1990 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Oct 1, 1990
Words:722
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