What are some good recipes for cooking tilapia, so it doesnt taste fishy?

What are some good recipes for cooking tilapia, so it doesnt taste fishy?

How about potato skins? These are easy to make and far from bland :) Ingredients 4 large baked potatoes 3 tablespoons EVOO 1 tablespoon parmesan cheese 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon paprika 1/8 teaspoon black pepper 8 slices bacon, cooked and crumbled 2 cups shredded cheddar cheese (8 ounces) 1/2 cup sour cream 4 green onions, sliced Directions Cut potatoes in half lengthwise; scoop out pulp and save for another use… leaving 1/4-inch shell 2Place on a greased baking sheet 3Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper and brush all over potato skins 4Bake at 475° for about 8 minutes and turn over 5Bake for another 8 minutes or so and then turn right side up 6Sprinkle bacon and cheddar evenly inside of skins 7Bake 2 minutes longer or until cheese is melted 8Top with sour cream and onions, if desired.

Try something like this: Twice Baked Potatoes 6 baked potatoes 3 - 4 tablespoons butter 3 tablespoons hot milk or cream 1 teaspoon salt 2 tablespoons grated onion 2 egg whites (optional - see below) 1/2 cup grated cheese paprika On the flat top of each potato slice off a thin slice of peel and potatoSlice off most of the top peel of the potatoScoop out most of the inside of the potatoes and place in a bowlLeave a thin layer of potato to the shell to make sure it will hold when you put the potato back into it Sauté onions in butterAdd the onions, butter and cream to the potato mixture and beat until smoothWhip the egg whites until stiff and fold into the potato mixtureFill the potato shellsSprinkle the top of the potato with paprika and cheeseBroil under low heat until the cheese melts Serve as is or with sour cream or salsaMakes 6 servingsTips and Varieties: Adding the egg white is optionalThe potatoes will taste amazing without the egg white, but it gives them a lighter and fluffier textureIf you really like cheese, grate some extra and add a bit to the potato mixture before you add it back to the skinsThe green onions are optionalYou can sprinkle the potatoes with chopped chives if you prefer or just leave them outA few finely chopped and sautéed sweet onions would work well tooThey just don't add the color of the green onionsAdd a little finely chopped and fully cooked bacon to the potatoes before bakingMix up the cheeses to your likingStronger tasting cheeses work best for twice baked potatoes, and the cheese needs to melt wellYou can also cook the potatoes on the barbecueJust put them on the upper shelf and let them heat up.

Well my favorite potato dish is a recipe of my friends: Slumgolian 6-8 potatoes 1 pound ground beef/turkey/chicken 4-6 ounces of sliced or shredded cheese 1/4 cup butter season to taste Chop potatoes into one inch squares or slice as desiredPlace in a coverd electric skillet or covered skillet with butter turn on lowBrown hamburger and combine with potatoes and turn to mediumSeason to tasteLet cook, covered, stirring occasionally until the potatoes are cooked throughRemove lid and cover top of the potato meat mixture with cheese and replace lidLet go until cheese is all meltedEnjoy!!!

Well my favorite potato dish is a recipe of my friends: Slumgolian 6-8 potatoes 1 pound ground beef/turkey/chicken 4-6 ounces of sliced or shredded cheese 1/4 cup butter season to taste Chop potatoes into one inch squares or slice as desiredPlace in a coverd electric skillet or covered skillet with butter turn on lowBrown hamburger and combine with potatoes and turn to mediumSeason to tasteLet cook, covered, stirring occasionally until the potatoes are cooked throughRemove lid and cover top of the potato meat mixture with cheese and replace lidLet go until cheese is all meltedEnjoy!!!

the problem is the microwaveif you re baking potatoes, actually bake themRussets are very starchy, so they are good to make mashed potatoes withWhen I have russets, I simply make some great french friesHe res what you doCut the potatoes into fries, about 1/2 inch by 1/2 inch thickboil them for about 5 minutes, Just to get them startedthen, dry completely and let coolonce cooled, heat your deep frying oil, I prefer canolaIs cheap and works greatheat to 375 and deep fry your potatoes in batchesFry until golden browndrain on paper towels season with salt, pepper, and enjoy.

How about potato skins? These are easy to make and far from bland :) Ingredients 4 large baked potatoes 3 tablespoons EVOO 1 tablespoon parmesan cheese 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon paprika 1/8 teaspoon black pepper 8 slices bacon, cooked and crumbled 2 cups shredded cheddar cheese (8 ounces) 1/2 cup sour cream 4 green onions, sliced Directions Cut potatoes in half lengthwise; scoop out pulp and save for another use… leaving 1/4-inch shell 2Place on a greased baking sheet 3Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper and brush all over potato skins 4Bake at 475° for about 8 minutes and turn over 5Bake for another 8 minutes or so and then turn right side up 6Sprinkle bacon and cheddar evenly inside of skins 7Bake 2 minutes longer or until cheese is melted 8Top with sour cream and onions, if desired.

Try something like this: Twice Baked Potatoes 6 baked potatoes 3 - 4 tablespoons butter 3 tablespoons hot milk or cream 1 teaspoon salt 2 tablespoons grated onion 2 egg whites (optional - see below) 1/2 cup grated cheese paprika On the flat top of each potato slice off a thin slice of peel and potatoSlice off most of the top peel of the potatoScoop out most of the inside of the potatoes and place in a bowlLeave a thin layer of potato to the shell to make sure it will hold when you put the potato back into it Sauté onions in butterAdd the onions, butter and cream to the potato mixture and beat until smoothWhip the egg whites until stiff and fold into the potato mixtureFill the potato shellsSprinkle the top of the potato with paprika and cheeseBroil under low heat until the cheese melts Serve as is or with sour cream or salsaMakes 6 servingsTips and Varieties: Adding the egg white is optionalThe potatoes will taste amazing without the egg white, but it gives them a lighter and fluffier textureIf you really like cheese, grate some extra and add a bit to the potato mixture before you add it back to the skinsThe green onions are optionalYou can sprinkle the potatoes with chopped chives if you prefer or just leave them outA few finely chopped and sautéed sweet onions would work well tooThey just don't add the color of the green onionsAdd a little finely chopped and fully cooked bacon to the potatoes before bakingMix up the cheeses to your likingStronger tasting cheeses work best for twice baked potatoes, and the cheese needs to melt wellYou can also cook the potatoes on the barbecueJust put them on the upper shelf and let them heat up.

the problem is the microwaveif you re baking potatoes, actually bake themRussets are very starchy, so they are good to make mashed potatoes withWhen I have russets, I simply make some great french friesHe res what you doCut the potatoes into fries, about 1/2 inch by 1/2 inch thickboil them for about 5 minutes, Just to get them startedthen, dry completely and let coolonce cooled, heat your deep frying oil, I prefer canolaIs cheap and works greatheat to 375 and deep fry your potatoes in batchesFry until golden browndrain on paper towels season with salt, pepper, and enjoy.