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Arrange a rack in the middle of the oven and heat the oven to 400°F. Prepare 4 medium russet potatoes: Cut a cross shape about 1/4-inch deep into each potato. Place the potatoes cut-side-up directly onto the oven rack. Bake until very crisp and crackly on the outside, about 2 hours.

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Instructions. Heat your oven to 400°F. Scrub the potatoes well then pat them dry. Using a sharp knife, cut an X across the top of each potato by making a ¼-inch deep incision from one end of the potato to the other lengthwise, then making a second cut across the center of the potato.

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Start to combine with a fork. Add the parmesan cheese, flour, baking powder and chopped parsley and mix to almost combined. You can either mix this dough by hand or with a food processor. When almost combined move to a floured flat surface and knead into a ball. Wrap in plastic and chill for at least 30 minutes.

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In large bowl, mix the mashed potatoes and hot water. Add cream cheese; beat until blended. Stir in the ham, onions, bacon and Cheddar cheese. 2. Separate crescent dough into 8 triangles. Slightly stretch corners of short side of each triangle to make longer. Place on ungreased cookie sheet. Spoon 1/3 cup potato mixture on center of each triangle.

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Instructions. Place foil packets on the counter and spray with cooking spray. Wash and slice potatoes (and onions/mushrooms if using). Place potato slices (approx 1 potato per packet) and any optional toppings on each foil piece. Top with a generous pat of butter and salt/pepper to taste. Fold each packet closed.

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Directions. Divide the potatoes, carrots and onion equally among four pieces of heavy-duty aluminum foil (about 18 in. x 12 in.). Top with butter; sprinkle with salt if desired and pepper. Bring opposite short ends of foil together over vegetables and fold down several times. Fold unsealed ends toward vegetables and crimp tightly.

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Boil the potatoes in their skins, peel them, press them through the press and let them cool down. Work into a dough with flour, eggs and salt. Divide the potato dough into 8 portions. Roll out each portion into a flat cake and top with cheese and chopped ham. Fold the cakes together, press the edges well and fry the pockets in the pan in.

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Remove from microwave, slice in half, and allow to slightly cool. Scoop out insides of each potato half leaving a 1/4-inch border. Sprinkle each half with 1/2 tablespoon cheese and a pinch of salt and pepper. Transfer potato skins onto a foil-lined baking sheet. Crack one egg into each potato half. Sprinkle evenly with chopped bacon, asparagus.

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Place the pockets on the baking sheet and place in the oven for 40 minutes, or until the potatoes are tender to a fork (be careful opening the pocket to check this as steam will escape and could burn you!). Carefully open the pockets & top with sour cream and your favorite toppings. I love enjoy mine right in the pocket!

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Place on ungreased cookie sheet. Spoon 1/3 cup potato mixture on center of each triangle. Bring corners to center over filling, overlapping ends; press gently to seal. Mix butter and pepper sauce; brush over tops. Bake at 375°F 10 to 12 minutes or until golden brown.

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Using a basting brush to baste the edges of the foil with the melted butter. Bring the other half of the foil over the veggies. Fold the 2 side edges of the foil first. Keep it tight so that steam doesn't escape. Fold the last edge tightly. Place the foil packet on a grill and cook for 15 minutes.

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600 g Potatoes. In the meantime, chop the onion. 1 Onion. When the potatoes are cooked, remove the skin and mash them while still hot. Let the mashed potatoes cool completely before you add the next ingredients! Add the cheese, egg (s), onion, and parsley to the cooled potatoes. Then use salt, pepper, and nutmeg to taste.

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Stuff potatoes: Lower oven: Turn oven down to 200°C / 390°F (180°C fan). Scoop out potato flesh: Allow potatoes to cool enough so you can handle them (or use a tea towel). Cut in half lengthwise and scoop out potato flesh, leaving 0.7cm (1/3") thick layer of potato still stuck to skin.

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Cut a cross on the potatoes. Put the potatoes at the top of the oven—straight on the rack, not a baking tray. Cook 1-2 hours (usually closer to 2). When they feel crunchy on the outside, pull the rack out, cut the potatoes open again to release the steam, then put them back into the oven.

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Preheat an oven to 400 degrees F (200 degrees C). Spray four sheets of aluminum foil with cooking spray. Divide potatoes evenly among the sheets of aluminum foil; season with salt, pepper, garlic powder, and oregano. Place 2 tablespoons of the butter flavored spread over each mound of potatoes.

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Place the potato bag, with the potatoes inside, into the microwave with the flap side down. This will keep the flap closed during the cooking process. Next, if your microwave has a "baked potato" button, you can hit this button. If not, turn the microwave on high for 4 minutes. After the 4 minutes is up, open the bag and check the potatoes.