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Video: Gail Simmons shares 3 tasty stuffed potato recipes

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    >> this is a savory bar. yesterday we did ice cream sundaes for breakfast. today we're doing stuffed potatoes, very nushs. matt, are you ready?

    >> i wasn't sure a lot of people -- i know hash browns are big at breakfast but baked potatoes ?

    >> we're mixing it up here on the "today" show. we have a little potato i'm going to put a little butter into just to make it sweet and a little more creamy. and then into it i'm going to pile a number of things. i have crispy bacon. have a little taste. and cheese.

    >> this is where it gets healthy, right?

    >> this is not an everyday breakfast.

    >> thankfully.

    >> more like special occasion . i have my base.

    >> now we're calling this the sunny-side up potato. and we're adding the sunny-side up egg.

    >> this is where breakfast comes in. i have a thing, everything is better with an egg on top, and potatoes are no exception.

    >> al has a saying, everything is better with bacon on it.

    >> a little salt and pepper . you could also have this for lunch, a dinner recipe as well.

    >> could you use sweet potatoes with these?

    >> i'm actually using those. you can use any potatoes. they are packed and nutritious.

    >> i appreciate that.

    >> nice. we have a mediterranean style.

    >> this is a play on a greek style. you'll get your veggies in this up with. i'm going to put you to work. hold onto your dressing. diced cucumbers, cherry tomatoes, roasted red pepper , olives, a traditional greek salad combination.

    >> my favorite salad.

    >> give me a little dressing.

    >> when you say a little , you mean a lot?

    >> the dressing is a red wine and oregano dressing. you can make it, leave it in the fridge, shake it up a little when you're ready to use it.

    >> it's pretty. that makes you feel better about eating the carbs.

    >> potatoes are really good for you.

    >> and the topping --

    >> and people don't want to eat the skin of a potatoes.

    >> i love the skin.

    >> you didn't put any butter.

    >> because of the dressing, you don't necessarily need any butter.

    >> that looks yummy.

    >> and smells amazing.

    >> tamron, you want to taste that one for you?

    >> i wanted the one with the egg. i'm sorry.

    >> i'll take it.

    >> when you think baked potato , you think steakhouse.

    >> that's the traditional place to get a baked potato . this is my steakhouse potato for you, al. it's actually vegetarian. i made a compound butter. i broke a stick of butter, softened it, added lemon juice , garlic, fresh herbs. we slice off a little bit. you know when you get that pat of butter on your steak.

    >> that would be great to put in your refrigerator.

    >> you can use it to saute things. if you sauteed an egg in that, delicious.

    >> al is a great cook. he'll make that later.

    >> and very good eater together.

    >> creamed spinach.

    >> creamed spinach.

    >> this is the real low cal one.

    >> but it's vegetable.

    >> clear!

    >> it's veggie, it counts.

    >> a little treat. delicious. and you can pass one of those over here.

    >> fried onion .

    >> one or two.

    >> it does need some bacon.

    >> it could use a little bacon.

    >> that's beautiful.

    >> i have two other potatoes for you. this is my favorite, the new yorker. stuffed with smoked salmon , capers and a little red onion. then i made a lemon and dill yogurt. this is a wild mushroom, and i saw stayed wild mushrooms, thyme, fresh herbs and garlic and stuffed it in a potato.

    >> thank you, gail.

    >> what's your favorite?

    >> you tell me.

    >> i like the feta cheese one.

TODAY recipes
updated 5/1/2013 9:31:51 AM ET 2013-05-01T13:31:51

Recipe: Sunny side up potatoes

  • 4 baked potatoes, cut 3/4 way down middle horizontally
  • 4 tablespoons unsalted butter
  • 1/2 cup crispy crumbled bacon bits
  • 1/2 cup sharp cheddar, shredded
  • 1/4 cup pickled jalapenos
  • 4 fried eggs
  • Coarse salt and freshly ground black pepper

Divide and assemble in order listed.

Serving Size

4 servings

Recipe: Meditterranean potatoes

  • 1 cup feta, crumbled
  • 1/2 cup pitted Kalamata olives, sliced
  • 1/2 cup roasted red peppers
  • 1/2 cup Persian cucumbers, diced
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup red onions, thinly sliced
  • 1/2 cup Oregano Vinaigrette (recipe follows)
  • 4 baked potatoes, cut 3/4 way down middle horizontally
  • Oregano vinaigrette
  • 1 small garlic clove
  • 2 tablespoons fresh oregano, chopped
  • 1/4 cup red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • Coarse salt and freshly ground black pepper, to taste

Divide and assemble in order listed.


For potatoes:
Toss together the first six ingredients. Dress with vinaigrette. Divide between the potatoes and serve.

For vinaigrette:
In a food processor, pulse garlic until chopped. Add oregano and pulse until finely chopped. Slowly add vinegar, then oil and process until smooth. Season with salt and pepper. Place in a squeeze bottle and shake well before using.

Serving Size

4 servings; 1/2 cup oregano vinaigrette

Recipe: The steakhouse

  • 1 stick unsalted butter, softened
  • 1 1/2 tablespoons thyme, finely chopped
  • 1 tablespoon rosemary, finely chopped
  • 1 1/2 teaspoons lemon juice
  • 1/4 teaspoon coarse salt
  • 1 garlic clove, finely minced

For potatoes:
Divide and assemble in order listed.

For herb butter:
Beat all ingredients together. Form butter into a log, wrap in plastic wrap, and chill. Cut into 1 tablespoon pats before serving.

Serving Size

4 servings; 8 tablespoons her butter

Recipe: Baked potatoes with wild mushroom ragù

  • 8 baking potatoes (4 pounds)
  • 1/4 cup plus 2 tablespoons canola oil, plus more for rubbing
  • 2 tablespoons unsalted butter
  • 4 pounds mixed wild mushrooms
  • Salt and freshly ground pepper
  • 1 white onion, finely chopped
  • 4 garlic cloves, minced
  • 1 cup dry white wine
  • 1 cup beef stock or low-sodium broth
  • 1 tablespoon chopped tarragon
  • 2 teaspoons chopped thyme

Preheat the oven to 425°. Pierce the potatoes with a fork and rub with oil. Bake for 1 hour, or until tender when pierced.

Meanwhile, in a large, deep skillet, melt the butter in the oil. Add the mushrooms, season with salt and pepper and cook over high heat, stirring occasionally, until tender, 20 minutes. Add the onion and garlic and cook, stirring, until the mushrooms are deeply browned, 8 minutes. Add the wine and cook until evaporated. Stir in the stock, tarragon and thyme and bring to a boil. Season with salt and pepper.

Slit the potatoes and fluff the insides with a fork. Season with salt and transfer to plates. Spoon the mushroom ragù onto the potatoes and serve.

Serving Size

8 servings

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