Easiest Way to Cook Perfect Cheating baked potatoes

Cheating baked potatoes. Potatoes Seasonings Butter Toppings you wish Water Steps. Wash dry potatoes puncture or cut small slices all over on top bottom n sides. Slice the potato down the center, and serve with butter and black pepper.

We call them Jill's Cheating Potatoes. If you're looking to load them up today, you'll need shredded cheddar cheese, bacon crumbles, and green onion. Add these ingredients to the top of your prepped mashed potato casserole and bake according to the directions below. You can have Cheating baked potatoes using 5 ingredients and 5 steps. Here is how you cook that.

Ingredients of Cheating baked potatoes

1. Prepare of Potatoes.
2. You need of Seasonings.
3. You need of Butter.
4. Prepare of Toppings you wish.
5. Prepare of Water.

A traditional scalloped potato dish consists of thinly sliced potatoes layered in a casserole dish and baked with heavy cream and lots of herbs. A traditional Au Gratin Potato dish, on the other hand, has grated cheese sprinkled between the layers, resulting in a cheesy, more decadent dish. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. This is basically a classic French potato dish called potatoes Dauphinoise that is baked in an oval gratin dish.

Cheating baked potatoes step by step

1. Wash dry potatoes puncture or cut small slices all over on top bottom n sides.
2. Place your potatoe 1 at a time in a small about of water in a microwave safe bowl microwave about 3 mins flip and microwave additional 2 mins or until soft please be careful as bowl may get hot water will be boiling and potato will also be hot!.
3. When done take out of water it is very hot! Cut on long slice add desired amount of butter to inside close allow to melt.
4. Once melted add salt n pepper or other seasonings before u use toppings ! Add another small about of butter here.
5. Add toppings as you desire.

The starch from russet potatoes is a vital part of creating a thick, garlicky cream-based sauce. This recipe makes a lighter white sauce (a French-style béchamel) first, pouring it over the potatoes—making this a foolproof recipe. Exploding potatoes: Last winter I baked up a big batch of potatoes to make baked potato soup. I laid them on a baking sheet in the oven and when they were done I took out the pan and laid it on the stovetop. Maybe it was that I jarred them when I laid them down but the whole thing exploded!