If you’re a fan of loaded baked potatoes with all the fixings like cheese, bacon, and sour cream, this casserole puts it all ...

Place potatoes directly on oven rack, and place a sheet of aluminum foil on lower rack to catch any drips. Roast until a paring knife inserted into potatoes meets no resistance, about 1 hour.

Place the onions in a large skillet and pour in the wine. Cook on medium-high heat until the liquid evaporates, about 30 minutes. Then add two to three tablespoons of oil along with the salt and ...

Heat the oven to 350 degrees. Position 1 rack in the center of the oven.Position a second rack in the lower third of the oven. Meanwhile, make a compound butter by mashing together the butter and ...

Preparation 1. Peel the potatoes and transfer the potato skins to a few layers of paper towels. Pat the peels as dry as possible. Cut the potatoes into 1-inch pieces, transfer to a large bowl and ...

Add the onion, carrot and celery, season with salt and pepper, and cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to ...

After cleaning the potatoes, I wrapped each one in foil and poked holes through the foil and potato skins for ventilation. I set them all on a cookie sheet and baked them for about an hour at 400 ...