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Baked Potatoes Recipes (2)

Baked Sweet Potatoes
with Maple-Pecan-Shallot Butter

(Makes 4 servings)

Butter – 7 Tablespoons, unsalted, at room temperature

Shallots – 2 medium, peeled, halved, and thinly sliced crosswise

Pecans – 1/4 cup. chopped, toasted and cooled

Maple Syrup – 1 Tablespoon

Thyme – 1 teaspoon fresh leaves, chopped

Sea Salt – to taste


Sweet potatoes – 4 medium, scrubbed and patted dry

  • Melt 1 Tablespoon of the butter in a medium nonstick skillet over medium-low heat.  Add the sliced shallots and cook until well browned and slightly crisp, about 6 minutes.  Set them aside to cool.
  • In a small bowl, combine the remaining 6 Tablespoons butter with the cooked shallots, toasted pecan pieces, maple syrup, fresh chopped thyme leaves and sea salt to taste.  Blend together with a fork until all the ingredients are evenly incorporated.  Set aside for at least one hour at room temperature.  (If not using within a few hours, cover and refrigerate.  Bring the butter to room temperature before using.)

The butter can be refrigerated for up to 1 week, or frozen for up to 2 months.

  • Position a rack in the center of the oven and preheat the oven to 425 Degrees.  Lay the sweet potatoes on a foil-lined rimmed baking sheet and bake until the flesh is very tender when pierced with a fork, 50 minutes to 1 hour.
  • To serve, make a cut along the top of each sweet potato, push on the ends to pry it partially open, and fluff the flesh with a fork.  Place a dollop of the savory butter inside each sweet potato and pass extra butter at the table, if desired.

Idaho Sunrise

(Makes 2 servings)

Russett Potato – 2 large, fully cooked

Butter – 2 Tablespoons

Eggs – 4 large

Bacon – 4 strips, fully cooked and diced

Cheddar Cheese – 4 Tablespoons, shredded

Parsley – 2 Tablespoons, fresh, chopped

Sea Salt – to taste

Black Pepper – to taste, freshly ground

  • Preheat oven to 350 Degrees.
  • Lay one fully cooked potato on its side, and use a knife to carefully cut off the top third of the potato (from one of the sides, please see picture above).
  • With a large spoon, hollow out the middle of the potato to make a “bowl”, leaving the potato as thick as you’d like.  Repeat same procedure with second potato.
  • Place 1 Tablespoon of butter in the middle of each potato bowl.  Then, gently brake two eggs into each bowl, careful not to brake the yolk.  Top each with equal amount of cooked diced bacon, shredded cheddar cheese and chopped parsley.  Season each potato bowl with sea salt and freshly ground black pepper to taste.
  • Transfer potato bowls to a rimmed baking dish and bake in preheated oven for 20 to 25 minutes, or until egg whites are set.  Serve immediately.

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