The right toppings can transform a baked potato. These smart ideas take the term "fully loaded" to a new level and turn a simple spud into a deliciously easy meal.
Three ways to bake potatoesBaked potatoes couldn't be simpler to make -- or easier to turn into dinner.To get crisp skin: Prick all over with a fork, rub with olive oil and bake at 400 degrees for about one hour.To make them ahead: Individually wrap in foil and place in a slow cooker. Cover and cook on low, about eight hours.To speed them up: Prick all over with a fork, then microwave on high, about 10 to 20 minutes.
1. In a skillet, cook prosciutto until crisp.
2. Make a dressing with Dijon mustard, lemon juice and olive oil.
3. Season and toss with baby arugula.
4. Top 4 baked potatoes with salad, prosciutto and shaved Parmesan.
Salad potato
(Serves 4)
1. On a rimmed baking sheet, toss 1 pint cherry tomatoes with olive oil and season; roast until collapsed.
2. Add 3 cups baby spinach and roast until wilted.
3. Top each of 4 baked potatoes with tomato mixture, a fried egg and crumbled feta; season.
Roasted-tomato potato with fried egg
(Serves 4)
1. In a pot, saute 1 chopped shallot, 2 diced stalks celery and 1 teaspoon chopped fresh thyme leaves in olive oil until tender; season.
2. Add 3/4 cup chicken broth and simmer until reduced by half.
3. Add 1/4 cup heavy cream and 1/2 pound halved peeled medium shrimp.
4. Simmer until shrimp are opaque throughout; season.
5. Top 4 baked potatoes with chowder.
Shrimp chowder potato
(Serves 4)
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