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Potato SkinsToppings Ready-To-Go
6 small Idaho® Potatoes 1/2 cup of vegetable or olive oil 1/2 teaspoon of salt 1/2 teaspoon of pepper 1/2 teaspoon of paprika or Cajun seasoning Brush each potato lightly with oil and bake at 375° for approximately 45 minutes. Cut the potatoes in half and scoop out the centers, leaving 1/4 inch of potato attached to the skin In a small bowl, combine the salt, pepper and paprika. Lightly brush the interior of the potatoes with oil and sprinkle with seasoning. Re-bake skins at 375° for 15 minutes or until golden brown. Serve with toppings and accompaniments.
Sour cream - low-fat Sliced scallions Salsa Guacamole Grated Jack or Cheddar cheese Chili Caramelized onions Stewed tomatoes Peas or corn Ricotta cheese Hot pepper sauce Approximate nutritional analysis:
50 calories, 5 grams fat, 1 gram saturated fat, 0 grams protein, 2 grams carbohydrate, 0 mg cholesterol, 45 g sodium.
Yield: 1 dozen
Potato Fries
Preheat oven to 500 degrees. Cut potatoes in half lengthwise. Place each potato half, cut-side down, on cutting board and cut 1/4 -inch lengthwise slices. Place potato slices in a large mixing bowl and toss with desired seasoning mixture or salt and pepper to taste.
6 large (8-9 ounces each) Idaho Potatoes, scrubbed Cooking spray Line two baking sheets with foil and spray the foil lightly with cooking spray. Divide potatoes between the two baking pans. Bake potatoes about 10 minutes; remove from oven and turn over potato slices. Return pans to the oven and bake another 10-15 minutes until potatoes are lightly browned and fork tender.
Serve with Dipping Sauces for Mild, Medium and Hot Idaho Potato Fries.
Approximate nutritional analysis:
247 calories, O g fat, O mg cholesterol, 18 g sodium, 5 g protein.Yield: 6 servings
Onion Paprika Seasoning
Approximate nutritional analysis:
2 teaspoons paprika 1 teaspoon onion powder 1/2 teaspoon salt Combine all ingredients in a small bowl. For a more spicy mixture, add 1/4 teaspoon cayenne pepper and/or 1/4 teaspoon ground white pepper
3 calories, O g fat, O mg cholesterol, 178 g sodium, 5 g protein
Chili Seasoning
Combine all ingredients in small bowl. For a more spicy mixture, add another teaspoon of chili powder and/or 1 teaspoon crushed red pepper flakes.
1 teaspoon chili powder 1 teaspoon cumin powder 1/2 teaspoon salt Approximate nutritional analysis:
3 calories, O g fat, O mg cholesterol, 182 g sodium, O g protein.
Garlic Pepper Seasoning
Combine all ingredients in small bowl. For a more spicy mixture, add another 1/2 teaspoon of black pepper and/or 1/4 teaspoon garlic powder.
1/4 teaspoon garlic powder 1/2 teaspoon freshly ground black pepper 1/2 teaspoon salt Approximate nutritional analysis:
1 calories, O g fat, O mg cholesterol, 178 g sodium, O g protein.
Horseradish Cream Sauce
Combine ingredients in a medium mixing bowl. Stir together well. Season to taste with salt if desired.
3 tablespoons prepared horseradish with beets 1 cup (8 ounce container) light sour cream Approximate nutritional analysis per serving: (2 1/2 tablespoons)
53 calories, 3 g fat, 13 mg cholesterol, 71. 7 g sodium, 3 g protein.
Pureed Squash and Ginger Sauce
Combine ingredients in a medium mixing bowl. Stir together well.
12 ounce package frozen, cooked and pureed squash (thawed) 1 1/2 teaspoon freshly grated ginger root 1 tablespoon soy sauce 2 teaspoon honey Approximate nutritional analysis per serving: (3 1/2 tablespoons)
31 calories, O g fat, O mg cholesterol, 173 g sodium, 1 g protein.
Roasted Pepper and Herb Sauce
Combine ingredients in a medium mixing bowl. Stir together well. Transfer mixture to a blender or food processor and process until smooth. Season to taste with salt if desired.
12 ounce jar roasted red peppers, drained 1 tablespoon balsamic vinegar 1/2 teaspoon Italian seasoning 1/4 teaspoon garlic powder Approximate nutritional analysis per serving: (3 tablespoons)
19 calories, 0 g fat, O mg cholesterol, 206 g sodium, 1 g protein.
Barbecue Sauce
Combine ingredients in a medium mixing bowl. Stir together well.
3/4 cup bottled chili sauce 1/4 cup steak sauce 1 tablespoon Worcestershire sauce 1 tablespoon red wine vinegar 1 tablespoon dry mustard Approximate nutritional analysis per serving: (3 tablespoons)
53 calories, 1 9 fat, O mg cholesterol, 636 9 sodium, 1 g protein .
Microwave Recipe (this could be adapted for the regular oven easily)
Fiery With Flavor Potato Nachos... are healthy too. Reach for nutrient-packed Idaho Potatoes when preparing this spicy snack.
*salsa can be substituted for taco sauce
1 large Idaho Potato, unpeeled and thinly sliced 1/4 teaspoon salt 1/4 cup taco sauce * 2 tablespoons canned chopped green chilies, drained 3/4 cup (3 ounces) 4% less-fat shredded Cheddar cheese 1/2 cup chopped green onions Arrange potato slices in a microwave-safe pie plate or shallow baking dish. Sprinkle slices with salt; brush with half of taco sauce. Cover with microwaveable plastic wrap; microwave at HIGH 4 to 5 minutes, or until potatoes are tender, rotating pie plate a half-turn after 2 minutes.
Brush potato slices with remaining taco sauce. Sprinkle with green chilies, green onions and cheese. cover and microwave at HIGH 30 seconds or 1 minute, or until cheese melts.
Approximate nutritional analysis:
271 cal, 8 g fat, 30 mg cholesterol, 939 mg sodium, 17 g protein, 34 g carbohydrates.Servings: 2
Stove Top Potato Bread (this one could be adapted to using powdered buttermilk and other storage items)
A savory version of Irish Soda Bread prepared stove-top skillet. Ingredients:
Peel and dice potatoes. Place in a medium saucepan, cover with water and add salt. Bring to a boiling and cook until crisp-tender, about 4 minutes; drain and cool. Melt 2 teaspoons of butter in a 10-inch heavy skillet; add potatoes and set aside. In a medium mixing bowl, mix dry ingredients and parsley, if desired. Cut in remaining butter with a pastry blender or fork until the mixture resembles crumbs. In a cup, whisk together the buttermilk and egg. Add buttermilk mixture to dry ingredients and stir well to combine. With floured hands, divide dough into thirds. Mix one third into potatoes, pressing into pan. On a lightly floured board, shape remaining dough into a patty to fit in skillet. Press dough patty onto potato mixture. Using a knife, mark top of dough into six wedges similar to pie slices, being careful not to cut all the way through the dough. Cover skillet tightly and cook over medium heat about 18 minutes or until dough is firm. In the meantime, preheat broiler. Remove skillet lid and brown bread, uncovered, under the broiler for 2-3 minutes until golden. Serve immediately.
1 lb. Idaho Potatoes 4 tbsp. butter, divided 2 cups flour 1 1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1 cup buttermilk 1 egg Optional 1/4 cup chopped parsley Approximate nutritional analysis:
Calories, 303; Cholesterol, 58 mg.; Sodium, 542 mg.; Protein, 8 g. ; Carbohydrate, 47 g.; Fat, 9 g.Servings: 6
Potato Chocolate Cake (Could use flakes or potato perls, make adjustments for the salt)
Preheat oven to 375° F. Sift together flour, soda and salt. Cream together butter or margarine and sugar. Add eggs one at a time; beat thoroughly after each addition. Add melted chocolate, vanilla and mashed potatoes; mix well after each addition. Grease and flour baking pans. Bake two 8-inch round pans for 55 minutes, 9-inch tube pan for 1 hour, 13x9x2-inch pan for 45 minutes. Inserted toothpick should come out clean when cake is done.
2 cups sifted flour 1 teaspoon baking soda 1 teaspoon salt 1 cup butter or margarine 2 cups sugar 4 eggs 2 squares unsweetened chocolate, melted 1 teaspoon vanilla extract 1 cup prepared Instant Mashed Idaho Potatoes, cold 3/4 cup sour milk or buttermilk Variations: For Chocolate Spice Cake add 1 teaspoon each cinnamon and allspice to sifted dry ingredients. One cup raisins and/or 1 cup chopped nuts may be added.
Idaho Potato Turkey Burger Pie
*Ground beef may be substituted for turkey (TVP ?)
1 1/2 pounds Idaho Potatoes, washed and thinly sliced 1/2 cup minced onion (optional) 12 ounces ground turkey* Vegetable oil spray 1/2 cup barbecue sauce or ketchup (or a mixture of the two) 6 slices yellow, low-fat American cheese(cheese powder , maybe?) Salt and pepper to taste (optional) Preheat oven to 350° degrees. In a large, heavy stockpot, bring potato slices and 3 cups water to boiling. Boil, covered for 3 minutes or until potatoes are tender when pierced with a fork. Drain and set aside. In a large frying pan with a lid, place onion (if using) and 1 tablespoon water. Cook onion and water over high heat with lid on for 2 minutes. Add the ground turkey and cook, stirring for 4 minutes, or until meat is browned and cooked through.
Spray a 9-inch, deep pie pan with vegetable oil spray. Place 2/3 of the potato slices into the bottom of the pie pan; spoon the ground turkey on top of the potatoes and drizzle the barbecue sauce on top of the meat. Cover the meat with 4 cheese slices, cutting them to fit. If desired, season to taste with salt and pepper. Cover the "pie" with the remaining potatoes, and top with the last 2 slices of cheese, cut into strips. Cover pie loosely with foil, making sure that foil does not touch the top of the pie. Bake for 20 minutes. Remove foil and bake another 10 minutes. Allow to cool 5 minutes before cutting and serving.
Approximate nutritional analysis:
270 calories, 8 g fat, 53 mg cholesterol, 425 mg sodium, 21 g protein, 29 g carbohydrates .Serving Size: 6 servings
Autumn Medley
In a large soup kettle, simmer chicken breasts in 2 cups of water (or chicken broth). Add onion to chicken as it simmers. While it’s cooking, you can slice other vegetables. When chicken is cooked throughout, remove and set aside.
2 cans stewed tomatoes (15 oz. cans approx.) 1 yellow onion, cut into strips 2-3 med. carrots, sliced into coins 1 green pepper, coarsely chopped 2 Idaho potatoes, raw, diced 3 chicken half-breasts, without skin 2 cups water (optional - add 2 packets low sodium chicken broth) 4 cups cooked rice 1/2 tsp. black pepper 1 tsp. rosemary 1 tsp. Italian seasoning 4 cloves garlic, crushed Add tomatoes, potatoes, carrots, peppers and spices to onion and broth mixture. Continue to simmer.
Break chicken into chunks, de-bone and add to stew. Simmer 30 minutes, or until carrots and potatoes are done. Add rice and simmer 10 more minutes. Makes about 8 servings.
Approximate nutritional analysis:
Calories, 214; Fiber, 4.5 g.; Cholesterol, 22 mg.; Sodium, 200 mg. Percent calories from: Protein, 24%; Carbohydrate, 70%; Fat, 6%.Serving Size: 8 servings
This is an official 5 a Day recipe. ©1991 Product for Better Health Foundation
Potato Borcolli And Mushroom Soup
This easy-to-prepare, healthy soup is sure to become a family favorite. A blend of broccoli, onions, mushrooms and a dash of garlic makes Idaho Potato Broccoli and Mushroom Soup a light, but filling addition to lunch or dinner. In addition, the high starch content of Idaho Potatoes gives the soup its wonderful texture and body.
Potato Soup Base
To Prepare Soup Base
1 small Idaho Potato, peeled, diced small 1/2 cup water 1 tbsp. Butterbud Sprinkles (no fat butter powder, butter sprinkles) 1 tbsp. onion powder 1 tsp. chicken bouillon granules 1/2 cup low-fat evaporated milk 1/8 tsp. white pepper Potato Broccoli and Mushroom Soup 1 pint Idaho Potato Soup base 8 oz. frozen cut broccoli, thawed 1 small yellow onion, diced 8 medium mushrooms, sliced 1/2 cup low-fat evaporated milk 1 tsp. chicken bouillon granules 1 tsp. garlic powder 1/4 tsp. ground fennel 1/4 tsp. thyme In a saucepan, bring potatoes and water to a boil. Reduce heat. Simmer until potatoes are tender about 10-15 minutes. Add remaining ingredients. Stir to blend. Reduce heat to low. Using an electric hand mixer on medium speed, blend until smooth.
Potato Broccoli and Mushroom Soup
Prepare Idaho Potato Soup Base. In a non-stick skillet sauté diced onion over medium heat until tender. Add broccoli and mushrooms. Sauté until mushroom slices are tender. Add mixture and remaining ingredients to soup base. Stir and simmer for 7 to 10 minutes.
Approximate nutritional analysis:
Calories, 78; Cholesterol, 3 mg.; Sodium, 88 mg. Percent calories from: Protein, 5 g.; Carbohydrate, 13 g.; Fat, 1 g.Servings: 6
Bacon Cheddar Mashed Potatoes (there are a number of ingredients in this one that can be subbed with storage items)
Prepare Instant Mashed Idaho Potatoes, fully cooked and drain bacon, shred cheddar cheese. Mix ingredients thoroughly. Bake at 350° F for 15 minutes, covered.
8 servings Instant Mashed Idaho Potatoes-prepared 10 oz. Mild Cheddar Cheese-shredded 8 oz. Bacon-diced, fully cooked 1/4 cup Parsley-fresh, chopped 1/4 tsp. White Pepper Makes approximately 10 servings
Number One Potato Place Rolls
Place warm water and sugar in a small bowl. Sprinkle yeast on top and let sit for 10 minutes. Sift together flour and salt; mix in potato flakes. In a mixer bowl, combine yeast mixture, warm milk, butter and egg. Slowly beat in potato-flour mixture, one half cup at a time, until a soft dough is formed. If dough is sticky, add more flour, 2 tablespoons at a time until dough pulls away from sides of bowl and is easy to handle. Place in a greased bowl and brush with melted butter. Cover and let rise in a warm place until double in bulk.
1/4 cup warm water (110° F to 115° F) 2 tablespoons sugar 1 envelope active dry yeast 2 3/4 cups all-purpose flour 1/2 teaspoon salt 1/3 cup Instant Mashed Idaho Potatoes (dry flakes) 3/4 cup warm milk (scalded and cooled to lukewarm) 2 tablespoons butter 1 egg Preheat oven to 425° F. Turn out on a lightly floured board and roll 1/2 inch thick. Cut into 2 inch rounds with a floured biscuit cutter. Place on greased baking sheets and let rise in a warm place for 45 minutes. Bake for 25 minutes. Serve warm.
Makes 1 1/2 dozen
Potato Dumplings
In large mixing bowl combine water, salt, milk and butter. Gently stir in potatoes just to moisten; let sit for 1 minute. In a separate bowl mix together biscuit mix, baking powder and egg. Add to potato mixture; blend well. Roll into walnut size balls. Drop into 5 cups of simmering salted water. When batter floats cover and simmer for 5 minutes. Serve immediately.
1 1/2 cup boiling water 1/2 teaspoon salt 1/2 cup cold milk 2 tablespoons butter 2 cups Instant Mashed Idaho Potatoes (dry flakes) 1 1/2 cups biscuit mix 1/2 teaspoon baking powder 1 egg lightly beaten 5 cups simmering salted water Variations: Use in beef and chicken stews or broths. Add fruit to dough and top with vanilla or lemon sauce.
Servings: 8-10 dumplings.
Home Page: http://waltonfeed.com/
All recipes compiled by Desi Ellis.
Revised: 21 Nov 00