Remember that rhyme for picking who is going to be “it”. Everyone would put out two fist and whoever was doing the taping would start — One Potato, two potato, three potato four, five potato, six potato, seven potato more. Each time “more” was said whoever got their fist tapped would have to put that hand behind their back. Last one left holding out a fist was “it”.
I don’t think kids play these games anymore, any more than they play kick the can, Mother May I or even pinch lightening bugs tails off and make “diamond” rings from them.
Well, today, I’m picking three of my favorite baked potato recipes.
This potato is great for all those people who don’t like to eat the potato peel plus they are so much prettier without that big blob of aluminum foil sitting on your plate.
Crusty Baked Potatoes -- One Potato
- 4 medium potatoes peeled and dried
- 4 Tbsp. butter
- 1 cup seasoned bread crumbs
- 1 tsp. salt
- 1 tsp. paprika
- sour cream cheese and chives to garnish
- Peel the potatoes, wash and dry really well. Melt the butter and set aside. Mix the bread crumbs with the salt and paprika. Take one potato at a time and dip in melted butter to coat thoroughly, take the potato and roll in the seasoned bread crumbs and put on a greased cooking tray. Continue with the remainder of the potatoes.
- Cover and bake at 350° for 1 hour. Uncover for the last 20 minutes. Any butter left can be added to the serving dish. Split open, and top with your favorite potato toppings such as sour cream, chives, cheese, or bacon bits.
Crab and Shrimp Baked Potato —
For those of you who love seafood, this recipe has some added to the potatoes. Years ago I used canned crab and shrimp. Living in Texas for the last 20 years, I wouldn’t think of getting any kind of seafood out of a can. So for this one I bought a set of snow crab legs and a few shrimp. I had a professor once in one of my cooking classes that said you should never cut a potato in half for twice baked potatoes. So after baking, just cut a 1/4 or so off the top and scoop out the potato pulp.
After baking the potato I scoop out the potato pulp, mix in some butter, sour cream, crab meat and the shrimp and a little salt and pepper. I still have some of my Williams Sonoma Chili Lime seasoning left so I sprinkle it on my raw, peeled shrimp and saute it to go in the potato. I chop it up and leave a couple to garnish the top of the potato.
I rub the potato with shortening and then sprinkle with Kosher salt. I like the look of the crunchy salt on the outside. Just be careful not to knock it all off when you start scooping out the potatoes.
Crab and Shrimp Baked Potatoes
- 4 baking size potatoes
- 1/2 lb. raw shrimp season with you choice of seasoning
- 1/2 cup butter or more if desired
- 1/2 lb. crab meat 2 sets of crab legs would be enough unless you want to buy it already picked out
- 1/2-3/4 cup sour cream
- 1/2 cup shredded cheese
- salt and pepper to taste
- Wash and dry the potatoes. Grease the outside of the potatoes with shortening then sprinkle all over with Kosher salt. Bake in 350° oven about an hour or until done. Remove from oven. Slice off about 1/4" or so from top, leaving most of the potato intact. Scoop the potato pulp being careful not to knock of the salt from the outside. Mash the potatoes with butter and sour cream. Add the salt and pepper to taste and the cheese. Fold in the crab meat and also the shrimp that you have sauteed earlier. Fill potatoes with this mixture and you can top with more cheese. Put these back in oven for about 15 minutes right before serving time. Garnish with chopped chives.
Herb Crusted Fanned Potato — I’m a fan of this one for sure. These are also called Hassleback potatoes.
One technique to keep from cutting too deep is to put a chop stick on each side of the potato so that the knife does not go all the way through. I find it easier to do without the sticks. Just be careful not to go all the way to the bottom. But, the deeper you go the more the potato will fan out.
You can see that the slices are pretty thin. My kids always liked these because they could pull off the thin slices with their fingers and eat them.
- Small to medium size baking potatoes
- melted butter
- fresh or dried herbs
- Parmesan cheese
- Cut the potatoes as explained above being careful not to cut all the way through to the bottom. Put potatoes on baking sheet and drizzle with a little melted butter. Salt and pepper and bake at 425° for 30-40 minutes. Remove from oven and sprinkle with fresh herbs and Parmesan cheese and drizzle with more butter. Continue cooking another 15-20 minutes until peel is crusty and the flesh is nice and soft and fanned out.
Dawn (KitchenTravels)January 7, 2010 at 6:48 pm
Hi Sherry! Thanks for alerting me to this post. My family loves potatoes, too, so I’m always on the lookout for new recipes. I just happened to see another photo of Hassleback potatoes on TasteSpotting (or was it FoodGawker?) and am dying to try them. Yours look great, too, so I think I’ll put those on the top of my list!
Gary SittonJune 7, 2010 at 9:13 am
Thanks for these suclent ideas—will try some tonight!
SherryJune 10, 2010 at 7:57 pm
I hope you enjoy the recipe whether you do stuffed potatoes or put it into a casserole, it is delicious either way. — Sherry
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[…] have done a “One Potato, Two Potato, Three Potato” blog entry where I posted three of my favorite baked potato recipes. This has to be […]