How to bake a potato recipe without baking powder

In case you missed it, we were on a bit of a baking hiatus for a while after the holidays and I decided that I would make the baked potato dish in my own kitchen.

It was a challenge but one that I’m proud to have accomplished. 

So, if you’re a baking novice, then I would advise you to make this recipe.

This recipe is so simple that it can be a meal in itself.

I’ve had it baked all over the house and I’ve never had a problem with it.

I have a whole bunch of potatoes and I’m going to bake them all at once and they are absolutely delicious. 

I’m not sure if it’s the potatoes or the baking powder or both that make it taste so good, but it is very easy to make and if you follow the recipe exactly, you will have a perfect baked potato with a potato chip topping.

The potato chip can be made ahead and then microwaved, or you can eat it straight from the bag. 

For this recipe, I have included a photo of the finished product.

It is very similar to the recipe I shared last week with a simple recipe for the batter and toppings.

I will be posting a photo for those of you who don’t have a photo to share. 

Here is the recipe that I adapted from a recipe from my friend Lisa’s blog. 

Lisa recommends this recipe for a few reasons. 

First, the ingredients are very simple. They are: 2 pounds ground beef, diced into small pieces 3 tablespoons vegetable oil 2 cups shredded carrots 3 cloves garlic, minced 1/4 cup celery, minced 2 cups shredded cabbage, diced 1/2 cup sliced mushrooms 1 cup green onions 1/3 cup tomato paste 1 teaspoon salt 1/2 teaspoon pepper 2 teaspoons garlic powder 1 teaspoon onion powder 3 tablespoons butter 1/8 teaspoon salt and pepper 1 cup cooked, mashed potatoes (I use homemade baked potatoes) 1 can white beans, drained 1.

In a large skillet, heat oil over medium heat.

Add onions and cook, stirring, for about 1 minute, until soft.

Add garlic and cook for another minute.

Add potatoes and cook until just soft.

Remove from the heat and add salt, pepper, butter, and onion powder to the skillet and cook a few minutes until the potatoes are golden brown. 


Remove the potatoes from the skillet.

Add shredded carrots and celery and cook briefly. 


Add chopped mushrooms and cook another minute, stirring often, until the mushrooms are soft and lightly browned. 


Add green onions and green beans and cook about 5 minutes. 


Add the cooked mashed potatoes, water, and tomatoes and stir until everything is well combined. 


Add cooked, cooked mashed potato mixture and stir well. 


Serve immediately or refrigerate until ready to eat. 


Serve as a topping for mashed potatoes or baked potatoes and enjoy! 

The recipe comes with 2 servings.

If you’re making this dish ahead, you can make it ahead and eat it at the same time. 

Be sure to use an oven-safe dish rack to keep it out of the way while baking. 

This recipe is part of a new series of posts from the Cooks Weekly Newsletter, in which I share all things cooking, cooking recipes, and the latest trends in food, gadgets, and lifestyle. 

In other cooking news, I am now working on my first cookbook!

This book is the first in my new cookbook series called The Cooks Book, where I will share the recipes I am currently working on and share what I’m cooking next. 

You can find the book in the links below. 

Subscribe to The Cook’s Weekly Newsletter for more exclusive content, recipes, recipes and more! 

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A Glowing Potato Recipe With A Glow-Inspired Dish is Here!

An all-in-one, gluten-free, baked potato dish.

If you are a fan of a glazed potato dish, this is the recipe for you.

The glaze is thickened with a thick, light, and refreshing garlic-y-garlic-mustard glaze that is infused with a bright, glistening garlic buttercream.

If your taste buds aren’t as cuddly as you might want, add some crunchy fresh herbs like parsley or basil to your dish for a refreshing addition.

The baked potato is made with just 4 ingredients: 1/4 cup cooked gluten-Free breadcrumbs, 1/2 cup raw cashews, 1 teaspoon baking powder, 1 tablespoon ground cinnamon, and 1 tablespoon salt.

Ingredients 1/8 cup raw gluten-FREE breadcrumb mixture (you can also use gluten-sugar-free gluten-bread flour) 1/3 cup raw non-dairy milk 1/5 cup cooked cashews 1/6 cup unsweetened almond milk (or vegan/dairy-free almond milk) 1 teaspoon olive oil (or soy sauce or tamari) 1 tablespoon coconut oil 1 tablespoon nutritional yeast or nutritional yeast powder 1 teaspoon garlic powder (or powder of 1 teaspoon ground cinnamon) 1.

Heat oven to 400°F.

Grease and flour a 9×13-inch baking dish.

Place breadcrumbles, cashews and milk in a medium bowl and set aside.

Add oil to a large skillet and heat over medium-high heat until melted.

Remove breadcrumbled cashews from pan and set on a wire rack to cool.

Place cashews in a large bowl, sprinkle with 1/7 teaspoon salt, and set over medium heat until tender.

Transfer to a medium sized bowl and let stand for 10 minutes.

Remove cashews to a food processor and process until slightly soft.

Add remaining ingredients and process for 5 to 6 minutes.

Transfer cashews back to bowl and return to oven.

Bake for 15 minutes, or until lightly golden brown and lightly crispy on top.

Serve with your favorite vegan/gluten-free pasta sauces and sprinkle with nutritional yeast if desired.

Nutrition Facts A Glazing Potato Recipe with a Glaze with Vegan Creamy Tomato Sauce is Here !

Amount Per Serving Calories 210 Calories from Fat 72 % Daily Value* Total Fat 10g 17% Saturated Fat 1g 5% Sodium 568mg 23% Potassium 1085mg 36% Total Carbohydrates 29g 12% Dietary Fiber 1g 4% Sugars 12g Protein 10g 20% Vitamin A 5% Vitamin C 4% Calcium 1% Iron 13% * Percent Daily Values are based on a 2000 calorie diet.

All images and text © Boca Burger.