World Wide Foods
    Baked Potato Factory

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Recipes

Below you will notice we have a variety of cooking baked potatoes. If you need to buy a baked potato recipe, a twice baked potato or a baked potato soup, you will find we have what you need.

Need more ideas or not sure how to cook a baked potato?  Here we have recipes for baked potatoes including microwave baked potatoes, twice baked potatoes, and baked potato soup.  Each recipe includes instructions for reheating our World Wide Foods Gourmet Baked potatoes in the microwave or in the oven.  We have a variety of baked potato recipes that range from one to one hundred servings.  Each baked potato recipe includes serving size and most include nutritional information including calories per serving.

Baked Potato

INGREDIENTS:

  • 4 World Wide Foods Gourmet Baked PotatoesMicrowave Baked Potato

Toppings:

  • sour cream
  • butter
  • grated, cheddar, or Swiss cheese

DIRECTIONS:

    CONVENTIONAL OVEN METHOD

  • Pre-heat oven to 375 degrees F.
  • Bake 30 minutes or hot in the center.
  • Add toppings.

    MICROWAVE METHOD
  • Place potatoes in a circle on a paper towel, leaving a 1-inch space between each potato.
  • Cook on HIGH for approximately 12 to 13 minutes or until hot in the center.
  • Let potatoes stand for 5 to 10 minutes before serving.
  • Add toppings.

Yield: 4 servings

Approximate nutritional analysis per serving: 120 calories, 0 grams fat, 3 grams protein, 27 grams carbohydrate, 0 mg cholesterol, 5mg sodium.
(does not include optional ingredients)

Basic Twice Baked Potatoes

                                             Twice Baked Potato                                                                     

INGREDIENTS:

4 World Wide Foods Gourmet Baked Potatoes                                                                                

  • 1/2 cup reduced fat ("Light") sour cream
  • pinch nutmeg
  • salt and freshly ground pepper to taste
  • milk (as desired, for consistency)

    Optional Add-Ins:

  • 2 cups cooked, chopped vegetables
  • 1 cup shredded cheese
  • 1/2 cup grated Parmesan cheese

DIRECTIONS:

  1. Preheat oven to 375° F.  Bake potatoes directly on the middle oven rack for 30 minutes or until hot in the center.
  2. While potatoes are still hot (use oven mitt to hold potato), cut them in half lengthwise. Scoop out the interior flesh of the potato into a medium-sized bowl, leaving a shell about 1/4-inch thick all around. Using a potato masher, mash the potato flesh.
  3. Add sour cream and seasonings and mash until smooth, adding a little milk if necessary to make a smooth consistency. Stir in add-ins as desired.
  4. Turn oven to 400° F. Using a spoon, gently fill the potato shells with the potato mixture, mounding it up high. Place filled potatoes on a baking sheet and bake for 18 - 20 minutes or until hot.

Yield: 8 side dishes; 1 potato half per serving

Approximate nutritional analysis per serving: 159 calories, 1 g fat,5 mg cholesterol, 87 mg sodium, 4 g protein, 33 g carbohydrates
(does not include optional ingredients)

Baked Potato Soup

Baked Potato SoupINGREDIENTS:

  • 10 World Wide Foods Gourmet Baked Potatoes (5 lbs.)
  • 2 3/4 qt. chicken stock (5 1/2 lbs.)
  • 3/4 c margarine (6 oz.)
  • 4 1/2 c diced onions (1 3/4 lbs.)
  • 2 c diced celery (1 lb.)
  • 1 1/2 c flour (6 oz.)
  • 2 c shredded cheddar cheese (8 oz.)
  • 3/4 c heavy cream (6 oz.)
  • 3/4 c cooked, crumbled bacon
  • 3/4 c sour cream (6 oz.)
  • Salt and white pepper to taste
  • 1 c chopped green onions (6 oz.)

DIRECTIONS:

  • Bake potatoes in oven at 375 degrees for 30 minutes or until hot in the center. 
  • Cool, peel and cut into large chunks.
  • Bring chicken stock to a boil.
  • Melt margarine in a non-reactive pot. Add onions and celery; sauté about 5 minutes. Add flour; cook 8-10 minutes, stirring frequently. Stir in chicken stock, blending well. Bring to a boil. Reduce heat and simmer 25 minutes. Stir in cheddar cheese, cream, bacon, and potatoes; heat through. Remove soup from heat; stir in sour cream.
  • Season to taste with salt and pepper. Garnish each serving with green onions, additional crumbled bacon and herbs, if desired.*

Yield: 12 servings

Approximate nutritional analysis per serving: 620 calories; 33g fat (293 calories from fat); 19g protein; 62g carbohydrate; 55mg cholesterol; 1181mg sodium *Not included in nutrition analysis
(does not include optional ingredients)

Baked Potato on Grill

INGREDIENTS:

  • 4 World Wide Foods Gourmet Baked Potatoes

    Toppings
  • Butter & Sour Cream, Ranch Dressing, or other desired toppings

DIRECTIONS:

  1. Prepare grill or campfire fitted with cooking rack about 4 - 6 inches from the heat.  Turn on medium heat.
  2. Place frozen baked potatoes on rack and cook about 30 minutes or until hot in the center.

Yield: 4 servings

Approximate nutritional analysis per serving: 120 calories, 0 grams fat, 3 grams protein, 27 grams carbohydrate, 0 mg cholesterol, 5mg sodium.
(does not include optional ingredients)

Parmentier Potatoes

“This recipe is easy, and the potatoes can be mashed into a rough or very smooth consistency, according to your personal preference. Either way, the combination of these ingredients makes for a final result that will leave your guests in awe!”

- Andre Halston

INGREDIENTS:

  • 8 World Wide Foods Gourmet Baked Potatoes
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 1 pound beef tenderloin, trimmed, and cut into 1/4-inch pieces
  • 1/3 cup diced sweet onion, such as Vidalia or Maui
  • 1 tablespoon finely chopped garlic
  • 5 tablespoons seasoned rice vinegar
  • 1/4 teaspoon salt
  • pinch of herbes de Provence
  • pinch of white pepper
  • 1/3 cup heavy cream
  • 6 ounces crumbled goat cheese
  • 1/4 cup seasoned bread crumbs

DIRECTIONS:

  1. Preheat an oven to 375°F.
  2. Place the potatoes in a bowl and lightly coat with the oil. Transfer to a sheet pan with enough room between the potatoes so they are not touching. Bake for 30 minutes or until hot in the center.
  3. Remove the potatoes from the oven and decrease the oven temperature to 325ºF. Cut each potato in half lengthwise. Scoop out all the cooked potato except for 1/8 of an inch around the potato shell and transfer to a bowl. Set aside. Return the potato shells to the sheet pan and set aside.
  4. Heat a large sauté pan over high heat until slightly smoking. Add the butter and when completely melted, add the beef, onions and garlic. Sauté until the edges of the beef have slightly caramelized and the onions are translucent and beginning to change color.
  5. Add the vinegar, salt, herbes de Provence, and pepper and cook until the liquid has completely evaporated.
  6. Mash the potatoes until smooth. Pour in the cream, add the beef mixture, adjust the seasoning and mix to completely incorporate. Evenly distribute the mixture back into the baked potato shells. Top with the goat cheese and sprinkle with the bread crumbs. Return the potatoes to the oven and bake for 15 to 20 minutes until the cheese-crumb topping is lightly toasted. Serve immediately.

Yield: 16 servings

Baked Potato and Broccoli

INGREDIENTS:

  • 1 World Wide Foods Gourmet Baked Potato
  • 1/4 cup salsa
  • 1/4 cup shredded low-fat Cheddar cheese
  • 2 tablespoons light sour cream
  • Ground black pepper, to taste
  • 1/2 cup grated carrots
  • 1 cup steamed small broccoli florets

Microwave potato on high for 3 to 4 minutes or until hot in the center.

-or-

Bake on 375 degrees F for 30 minutes or until hot in the center

DIRECTIONS:

  1. Reheat the potato, if necessary, in the microwave.
  2. Cut a long slit in the top of the potato and press the ends in toward the center. With a fork, mash the potato pulp slightly.
  3. Add the salsa, cheese, sour cream, and pepper to taste, and mash to mix. Mix in the carrots.
  4. Spoon the broccoli into the potato and serve.

Yield: 1 serving

Approximate nutritional analysis per serving: 229 cal, 6 g fat, 16 mg cholesterol, 504 mg sodium, 21 g protein, 33 g carbohydrates, 10 g dietary fiber
(does not include optional ingredients)

Baked Potato with Herbed Cottage Cheese

Baked Potato with Herbed Cottage CheeseINGREDIENTS:

  • 1 gal. plus 1 qt. Lowfat cottage cheese 8 lbs.
  • 1 1/2 qt. Plain lowfat yogurt 3 lbs.
  • 1/2 c Lemon juice
  • 1 qt. Green onions, chopped 6 oz.
  • 3/4 c Dill weed
  • 100 World Wide Foods Gourmet Baked Potatoes

DIRECTIONS:

  1. Bake potatoes in oven at 375 degrees F for 30 minutes or until hot in center. 
  2. Combine and blend cottage cheese, yogurt and lemon juice.
  3. Fold in onions and dill.
  4. Cover and refrigerate until time of service.
  5. Serve each baked potato with 2 oz. of topping (1/4 c ladle)

Yield: 100 servings

Approximate nutritional analysis per serving: 128.1 Calories; 1.3 g Fat (8.8% calories from fat); 3.5 g Protein; 27.4 g Carbohydrate; 0 Cholesterol; 18 mg Sodium
(does not include optional ingredients)

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