Classic Kid’s Recipes Revamped!
4 large (12 ounces each) baking (russet) potatoes, well scrubbed
4 slice(s) center-cut bacon
1 tablespoon(s) extra virgin olive oil
1/3 cup(s) reduced-fat sour cream
1 ounce(s) Pecorino Romano cheese, finely grated
1 large (10- to 12-ounce) tomato, finely chopped
2 tablespoon(s) snipped fresh chives
Preheat oven to 400 degrees F.
With fork, pierce each potato 3 times. Place potatoes on parchment paper. Microwave on High 8 minutes. Turn over; microwave on High 10 minutes longer or until tender. Cover with kitchen towel; let cool.
Meanwhile, in 18″ by 12″ jelly-roll pan, arrange bacon in single layer. Roast 10 to 12 minutes or until browned and crisp. Drain on paper towels. When cool, crumble. Discard fat from pan but do not wipe clean; set pan aside. Reset oven to 475 degrees F.
Cut each potato in quarters lengthwise. With spoon, scoop potato from skins, leaving about 1/4 inch of potato with skin and being careful not to break through skin. Reserve cooked potato for another use.
Arrange skins, skin side up, in single layer on reserved pan. Brush with oil; sprinkle with 1/8 teaspoon each salt and freshly ground black pepper.
Roast 13 to 15 minutes or until browned and crisp. Transfer, skin sides down, to serving plate.
To assemble, spread 1 teaspoon sour cream on each skin. Top with cheese, tomato, bacon, and chives.
Nachos Supreme (Pictured)
8 corn tortillas, cut into quarters
1/4 cup(s) pickled sliced jalapeño chiles
1 can(s) (15-ounce) no-salt-added black beans, rinsed and drained
1 cup(s) low-fat (1-percent) milk
1 tablespoon(s) cornstarch
1 tablespoon(s) water
4 ounce(s) reduced-fat (50-percent) extra-sharp Cheddar cheese, shredded
2 plum tomatoes, finely chopped
1 green onion, thinly sliced
Sprinkle 1 side of tortillas with 1/4 teaspoon salt. In 4 batches, place tortillas between 2 paper towels on microwave-safe plate in single layer, spacing 1/2 inch apart. Microwave on High 2 minutes or until crisp.
Finely chop half of jalapeños; reserve remaining for serving. Reserve 1/4 cup beans; place remaining in medium bowl.
In 1 1/2- to 2-quart saucepan, heat milk on medium until just bubbling around edges. In small bowl, stir cornstarch and water until cornstarch dissolves. With wire whisk, stir cornstarch mixture into hot milk. Heat to simmering, whisking constantly; simmer 2 minutes or until thickened, whisking constantly. Remove from heat. Add cheese and whisk until melted and smooth. Stir in chopped jalapeños.
Pour 1/4 cup sauce over beans in bowl. With potato masher or fork, mash beans until almost smooth.
Place tortilla chips on serving plate. Spoon mashed beans over, then top with remaining sauce. Top with tomatoes, green onion, reserved beans, and reserved jalapeños.
Crunchy Oven Fries
4 garlic cloves (or 1 garlic clove the size of a baby’s fist), smashed, peeled and pressed through a garlic press or finely chopped
3 tablespoons vegetable oil
3 tablespoons olive oil
1 1/2 pounds russet potatoes (about 3 or 4)
2 tablespoons cornstarch
1 1/2 teaspoon kosher salt
freshly ground black pepper
1/8 teaspoon cayenne pepper (optional, though this is good for slowing the kids down a bit
Heat oven to 475. Quarter the potatoes lengthwise, then cut each quarter further into 2 or 3 skinny, even wedges.
Combine the garlic and oil in a large bowl and microwave until the garlic is fragrant, about 1 minute. Pour off most of the oil onto a rimmed baking sheet, and tilt the sheet to coat it; you will leave behind the garlic with around 1 tablespoon of oil in the bowl, and this is just right.
Add the potatoes to the bowl and use a rubber spatula to toss and coat them with the oil and garlic. Wrap the bowl tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking.
Combine the cornstarch, salt, pepper, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat. Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes (I flip them after 15 minutes). Drain briefly on brown paper bags, then serve hot.