Recipe courtesy of Sara Moulton
Yield:
6 potato bowls
Level:
None

Ingredients

Directions

Partially cook 3 large russet potatoes in a microwave oven on high power for 12 minutes, or bake at 400 degrees F for 45 minutes, until nearly tender. Halve crosswise. Hollow out insides, leaving 1/2-inch-thick shell. Trim the rounded ends so potato halves will stand up. Coat nonstick baking sheet with cooking spray. Place potato halves, rim side down, on baking sheet. Bake at 400 degrees F for 30 minutes or until skins are crisp, rims are golden brown, and potatoes are tender. Stand the potatoes up and fill them with the roasted parsnips and carrots.;

IDEAS YOU'LL LOVE

Potato Casserole

Recipe courtesy of Trisha Yearwood

Perfect Potato Salad

Recipe courtesy of Ree Drummond

The Baked Potato

Recipe courtesy of Alton Brown

Perfect Potato Soup

Recipe courtesy of Ree Drummond

Cheesy Potato Casserole

Recipe courtesy of Gina Neely|Pat Neely

German Potato Salad

Recipe courtesy of Nancy Fuller

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking