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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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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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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.
Pastrami Pocket Potato Kugel Recipe
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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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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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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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.
Potato Pockets
Instructions. Preheat oven to 375 degrees (F) Give potatoes a good scrub under water to clean the skin. Dice potatoes into cubes. Leaving the skin on. On each of the four aluminum foil squares, divide up the cubed potatoes and place on top of the foil then top each with 1 Tablespoon of butter.
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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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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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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.
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Bake at 400°F for two hours. The potatoes won't burn at this temperature and the long bake means the skin will be so crisp that it's practically cracker-like.; After the two hours are up, remove the potatoes and carefully cut deeper into the slices you made initially. Then put the potatoes back in the oven for 10 more minutes.
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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.
Grilled Pocket Potato Salad
1 Stick of butter, sliced. 1-2 Pouches Good Seasons Italian Dressing mix. 6 Squares of foil for making pockets. Instructions. Wash and quarter potatoes placing about 2 potatoes each on foil squares. Dot with butter and sprinkle with seasoning. Close tightly and place pockets on grill for 10 mins, flip then 10 mins more.
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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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Chop the potatoes in half, boil until very tender and drain. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. On a baking tray, spoon out the zucchini-potato mixture and form into balls. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.