Baked Potatoes Cookbook: Step by Step Recipes of Oven Baked Potatoes by Maria Sobinina

Author:Maria Sobinina [Sobinina, Maria]
Language: eng
Format: epub, azw3, mobi
Publisher: BRILLIANT kitchen ideas
Published: 2019-02-22T23:00:00+00:00

Baked Potatoes with Roasted Peppers

INGREDIENTS

For Potatoes:

2 Potatoes, Russet, large

2 Tablespoons Oil, olive, virgin

2 teaspoons Salt, fine, pink, Himalayan

For Stuffing:

4 Bell Peppers, red, large

1 Onions, brown, large

2 Tablespoons Oil, olive, virgin

2 Teaspoons Sour cream, full fat

1 cup Cheese, shredded, Italian blend

1 ½ teaspoon Salt, fine, pink, Himalayan

½ teaspoon Paprika, ground

Black Ground Pepper, to taste

For Garnish:

Sour cream, grated cheese, butter, green onion, black ground pepper

EQUIPMENT

Small baking tray; spatula; wooden skewer; silicone basting brush; kitchen knife; measuring cups set.

DIRECTIONS

Make the Baked Potatoes:

Step 1: Preheat the oven to 425°F.

Step 2: Wash and towel dry potatoes.

Step 3: Poke the potatoes with a wooden skewer (5-7 times on each potato)

Step 4: Cover potatoes with olive oil using a silicone basting brush.

Step 5: Rub potatoes all over with a generous amount of pink salt.

Step 6: Place coated potatoes onto the baking sheet. Bake for 45 to 55 minutes, depending on the size of potatoes. When potatoes are ready, they will be tender when poked with a wooden skewer.

Make the Red Pepper Stuffing:

You can prepare peppers in advance and heat up in the oven, 10-15 minutes before potatoes are ready.

Step 1: Chop the onions into small pieces. Chop the red peppers into small pieces.

Step 2: Preheat oven to 425°F. Place peppers and onions on a baking tray and brush them with vegetable oil using a silicone basting brush. Sprinkle with salt, paprika, and ground black pepper.

Roast for about 25 – 30 minutes.

ASSEMBLING

Cut hot baked potato with a knife, remove some of the insides with a fork and place a generous portion of red peppers inside. Place and spread one teaspoon of sour cream on top, sprinkle with shredded cheese and bake for 5-7 minutes until cheese melts.

Serve with sour cream, cheese, butter, cheese, green onion, and black pepper.

Baked Potatoes with Red peppers will keep for two days in a fridge or up to one month in a freezer.

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