Cooking Recipes: Delicious Potato Dishes Cooked with Your Jenn-air Oven and Microwave

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Who doesn’t love a loaded baked potato or roasted potatoes? But in this day and age of healthy eating, you probably think you can’t indulge in such cooking recipes. Well, you might be shocked to find out that you actually can devour these delicious side dishes because these potatoes just got a healthy makeover! These recipes are full of Vitamin C, protein and flavor and they will go great with a salad, roasted chicken, baked fish or lentil soup. Of course, you could enjoy these recipes by themselves for a lunch too!

Your Jenn-air wall oven is perfect for these scrumptious recipes. Why? The LCD control panel is in full-color, extremely interactive and has controls that are completely menu-driven which helps you pick cooking options such as cooking mode and temperature. A terrific feature is the My Creations; this feature lets you integrate no more than three cooking modes and even saves all the settings for your much-loved recipes. How cool!

But you’ll also need your Jenn-air built-in microwave. This appliance is amazing, isn’t it? With the extensive Speed Cook system you get the combination of convection oven heat for broiling or cooking and the quickness of a microwave. Wow!

Broccoli Cheddar Twice-Baked Potatoes with Greek Yogurt (Serves 4)

Ingredients:

  • 2 Russet potatoes, large
  • ¼ c. of skim or 1% milk
  • ¼ c. of sharp cheddar shredded cheese, divided
  • ½ c. of non-fat Greek yogurt, plain
  • 2 c. of broccoli, steamed and diced

Directions:

Preheat your oven to 400˚ F.

As the oven preheats, use a fork to poke many holes in each potato. Bake the potatoes together in the microwave in a microwave-safe dish on high for 5 minutes; flip each potato over and bake for another 5 minutes or until the potatoes are soft.

When the potatoes are cooked through, cut each one in half, lengthwise.

Scoop the potato out of the 4 halves and place the potato in a medium bowl. Note: To scoop out the potato try scoring it as you would an avocado.

On a greased cookie sheet, lay the four now-empty potato skins.

Mash the potato that’s in the bowl with a fork or potato masher. Next, add in the milk, half the shredded cheese, yogurt and broccoli. Mix until well blended.

When the mixture has a mashed potato consistency, spoon it out between the 4 potato skins being sure to divide it evenly.

Sprinkle the rest of the shredded cheese on top of each potato; bake in the preheated oven for roughly 20 minutes.

If your children are picky eaters, this twice-baked potato recipe is a fantastic way to get them to eat their veggies!

Roasted Rosemary Onion Potatoes (Serves 4)

Ingredients:

  • 1⅓ of potatoes, sliced into 1-inch chunks
  • 1 small onion, minced
  • 2 tbsp. of fresh rosemary, chopped
  • ¼ tsp. of salt
  • 2 tbsp. of vegetable oil
  • 1 tsp. of fresh thyme, chipped
  • ⅛ of black pepper, ground

Directions:

Preheat your oven to 450˚ F. Lightly coat a large, rimmed baking sheet with cooking spray.

In a big bowl, blend the vegetable oil, thyme, pepper, onion, rosemary and salt; add in the potato chunks and gently toss to coat all sides of the potatoes.

Spread out the potatoes in one layer on the prepared baking sheet.

Bake for 20-25 minutes or until the potatoes are tender and golden brown. Be sure to turn the potatoes periodically during the cooking time.

Remove the pan from the oven and transfer the roasted potatoes to a serving dish. Enjoy!

These recipes can be expanded to make great appetizers if you’re having a few friends over. Everyone is sure to enjoy these yummy dishes!

Please contact us for maintenance or any needed repairs on your Jenn-air wall oven and microwave.