Potato Recipes - Side Dishes

Here is a list of some recipes that use potatoes. Many are fast and easy. This list will continue to grow. If you have any new ideas E-Mail them to: Webmaster

6 medium COLORADO russet variety potatoes

4 tablespoons butter

Salt & pepper

1/3 cup hot milk or cream

Grated Cheddar cheese (optional)

Bake potatoes at 425 degrees until tender. Let cool. Cut a slice from the flat side of the potatoes and scoop out the pulp, leaving shells intact. Mash the pulp and season with butter, salt and pepper. Add hot milk to make a light and fluffy mixture. Pile back into the shells, top with cheese and return to 350 degrees oven 15-20 minutes before serving. Twice baked potatoes can be prepared in advance and reheated just before serving. Makes 6 servings.

• •Sauteed mushroom and onion
• •Diced crispy bacon or ham
• •Finely diced chili peppers
• •Salsa

Nutritional Information Per Serving: Calories 270,- Protein 3.4g, Carbohydrates 32g, Fat 8g, Cholesterol 22.5mg, Sodium 272mg.

8 COLORADO Sangre red potatoes, peeled if desired

1-1/2 sticks butter

1/4 cup fresh chopped garlic

1 tablespoon minced garlic

2/3 cup fresh grated Parmesan cheese

1 teaspoon salt

1/4 teaspoon pepper

1 cup half & half, heated

Place potatoes in large saucepan, cover with cold water and place over medium-high heat. While potatoes are cooking, combine butter and both garlics in a small saucepan and place over very low heat. Stir occasionally. When butter has come to a boil, remove from heat and keep warm. When potatoes are tender, remove from heat; drain well. Place potatoes in a large mixing bowl with Parmesan cheese, salt and pepper and mash well. Add butter and garlic; mix well. Using a hand mixer or stout whip, add half & half; beat until fluffy. Makes 6 servings.

Nutritional Information Per Serving: Calories 495;Protein 10g; Carbohydrates 45.7g; Fat 31g; Cholesterol 86mg; Sodium 828mg.

Pesto

1/2 cup pine nuts or walnuts

2 cloves garlic

2 cups fresh basil leaves

1/2 cup olive oil

3/4 cup grated Parmesan cheese

1/4 cup Romano cheese

3 Tbs. melted butter or margarine

6 COLORADO potatoes, baked

Place garlic, oil and nuts in blender. Mix at high speed until evenly blended. Add basil and blend. If too thick, add enough worm water to blend in basil. Pour into bowl and add cheeses. Blend until evenly mixed. Halve potatoes, fluff center with fork and spoon on the pesto sauce. Makes 6 servings

1 small onion, chopped

1/8 tsp. chili powder

1 clove garlic, minced

1 cup sour cream

1/3 cup hot chunky salsa

1 tsp. oregano

1 pound lean ground beef or chicken

4 medium COLORADO potatoes

In large skillet, brown beef with onion and garlic. Drain. Stir in sour cream, salsa, oregano and chili powder. Serve over hot baked potatoes. Makes 2 1/2 cups.

Nutrient Information Per Serving: 469 calories; 24 grams protein; 31 grams carbohydrates; 28 grams fat; 94 mg. cholesterol; 222 mg sodium; 2.4 grams fiber

4 COLORADO russet variety potatoes

Salt and pepper

8 teaspoons whole seed or grainy mustard

6 ounces Brie cheese

2 tablespoons finely chopped chives or

green onion tops

Heat oven to 4000. Prick potatoes in 5-6 places with the tines of a fork. Bake potatoes 50-60 minutes, until tender and skins are crisp. Cut potatoes cross- wise into 4 thick slices. With a melon baller or small spoon, scoop out a little potato from the center. Season with salt and pepper; spread each hollowed-out center with 1/2 teaspoon mustard. Cut up Brie into 16 chunks; place one piece in each center. Sprinkle with chives. Place on baking sheet. Bake 15-20 minutes until cheese has melted and browned in spots. Serve warm. Makes 16 appetizers.

Nutritional Information Per Serving: Calories 71; Protein 3g, Carbohydrates 8g, Fat 3g; Cholesterol 10. 6mg; Sodium 135mg.

Nutritional Information Per Serving:

Serving Size: One Medium Potato (1/3 pound or 148 grams)

100 Calories

4 grams Protein

26 grams carbohydrates

0 g Fat

3 grams Dietary Fiber

5 mg. Sodium

720 mg Potassium

One pound of Potatoes Equals:

• •3 Medium Potatoes
• •3 cups peeled and sliced
• •2 - 1/4 cups peeled and diced
• •2 cups mashed
• •2 cups French Fried

A small Potato is about 4-5 ounces

A medium potato is about 6-7 ounces

A large potato is about 8-10 ounces

MICROWAVING THE POTATO

Wash 6-8 ounce potatoes; pierce with cooking fork. Place on paper towel on shelf of microwave oven, 1 inch apart. Turn potatoes over and rearrange after half of the cooking time has elapsed. Potatoes may feel firm when done; let stand to soften. Dry or old whole potatoes do not microwave well. Peel and dice them before microwaving. When microwaving more than 2 potatoes, moisture can collect in the oven. This does not harm the food or the oven, and will evaporate when the door is opened. Excessive cooking will dehydrate the potato.

High Attitude Tip: If you are living in a high altitude area, keep in mind that the ever decreasing boiling point cannot be raised by turning the heat higher. Therefore, soups must be cooked longer or made in a pressure cooker in areas where the elevation is above 3,500 feet. Always adjust the heat to keep a constant simmer or a slow boil. High Altitude Tip: Yeast dough rises faster and higher at high altitudes. Beginning at 5,000 feet, use only half the yeast specified.

For that "Perfect Baked Potato" try these tips: If you like an especially soft skin, rub the clean potatoes with butter prior to baking. Always prick potatoes with a fork several times on each side to let the steam escape. Cut small crosses in the tops after baking to prevent the steam from condensing inside the skin. The trapped steam will make the potato soggy.

Tater Tips:

• •Boil one potato per person to be served. Boiling the potatoes in their skins saves peeling time and vitamins as well. Cool the potatoes when tender and the skins will slip right off, or leave skins on when mashed to preserve nutrients and flavor.
• •Do not wash before storing
• •Do not refrigerate or freeze because potato starhes will be converted into sugar
• •Keep in a cool dark place
• •To keep peeled potatoes from turning brown, sprinkle with lemon juice

Colorado Potato Cookbook

P.O. Box 25

Hilliard, OH 43026

1-800-242-4643

Cost: $12.95 + $3.50 shipping and handling.

Note: This price may change at any time. Contact them before ordering.