Potato Recipes

Easter Recipe – Easter Egg Potatoes

Ingredients
8   small baking potatoes (about 4 ounces each) or

    4 large baking potatoes (about 8 ounces each)
    Shortening (optional)
1/2  cup light dairy sour cream or plain yogurt
2  ounces Gouda cheese, shredded (1/2 cup)
2  tablespoons snipped fresh chives
2  teaspoons Dijon-style mustard
1/2  teaspoon salt
1/4  teaspoon pepper
    Milk (optional)
2   hard-cooked eggs, peeled and coarsely chopped
    Whole fresh chives (optional)

Directions:
1. Preheat oven to 425 degrees F or 350 degrees F. Scrub potatoes with a brush; pat dry. Prick potatoes in 2 or 3 places with a fork. (If desired, for softer skins, rub potatoes with shortening or wrap each in foil.)

2. Place potatoes in a shallow baking pan. Bake potatoes, uncovered, in a 425 degree F oven for 40 to 50 minutes for small potatoes or 60 to 70 minutes for large potatoes (or in a 350 degree F oven for 60 to 70 minutes
for small potatoes or 80 to 90 minutes for large potatoes) or until tender. Remove from oven; cool slightly for easier handling.

3. For small potatoes, cut a thin crosswise slice off both ends of each baked potato. (For large potatoes, cut potatoes in half crosswise. Cut a thin crosswise slice from the round ends of the potatoes.) Scoop pulp from slices; discard skin. Place pulp in a bowl. Carefully scoop pulp from each potato, leaving a 1/4-inch shell. Add pulp to bowl; set shells aside.

4. Mash the potato pulp. Stir in sour cream or yogurt, cheese, chives, mustard, salt, and pepper. (If necessary, add 1 to 2 tablespoons milk to make of desired consistency.) Stir in hard-cooked eggs. Carefully spoon potato mixture into shells. Stand the potato “eggs” upright in a 2-quart rectangular or square baking dish.

5. Bake large or small potatoes, uncovered, in a 425 degree F oven about 20 minutes (or in a 325 degree F oven for 35 to 40 minutes) or until heated through and tops are lightly browned. Top with additional whole fresh chives, if desired. Makes 8 servings.

Nutritional facts per serving
calories: 185, total fat: 5g, saturated fat: 2g, cholesterol: 64mg, sodium: 266mg, carbohydrate: 29g, fiber: 1g, protein: 7g, vitamin A: 5%, vitamin C: 29%, calcium: 7%, iron: 10%

Recipe – Savory Mashed Potatoes

Ingredients

3 pounds Yukon Gold potatoes, peeled and cut into 2-inch cubes

1/4 pound pancetta or bacon, finely chopped

1 tablespoon olive oil

1/2 cup minced shallots

1 cup fresh bread crumbs

2 tablespoons chopped flat-leaf parsley

6 tablespoons butter or margarine, at room temperature

1 teaspoon salt

3/4 cup very hot milk

Directions

1. Bring potatoes and enough water to cover to a boil in a stockpot;

cook 15 minutes, until tender.

2. Cook pancetta in skillet until crisp; transfer with slotted spoon to

paper towel. Add oil and shallots; cook 2 minutes. Add crumbs; cook

until golden. Stir in parsley and pancetta.

3. Drain potatoes and return to pot. Mash with butter and salt. Beat in

hot milk with a wooden spoon. Transfer to serving bowl and top with

crumb mixture. Makes 6 servings.

Recipe – Crock-Pot Scalloped Potatoes

2 lbs. potatoes (about 6 medium)

1/4 t. pepper

3 T. butter

1 small onion, thinly sliced

1 can cream of mushroom soup – (10 oz.)

1/4 C. flour

1 t. salt

4 slice American cheese

Peel and thinly slice potatoes. Toss slices in 1 cup water and 1/2

teaspoon cream of tartar. Drain.

Put half of sliced potatoes in greased CROCK-POT. Top with half of

onion slices, flour, salt and pepper. Add remaining sliced potatoes

and onions.

Sprinkle with remaining flour. Add butter and undiluted soup.

Cover and cook on Low 7 to 9 hours. (High: 3 to 4 hours). Add cheese

slices 30 minutes before serving.

Potato Recipe – Creamy Mashed Potato Bake

3½ pounds russet potatoes, peeled, cut into 1-inch cubes

1 8-ounce package cream cheese, room temperature

½ cup sour cream

½ cup whole milk

¾ cup chopped fresh chives (about 3 bunches)

½ teaspoon salt

½ teaspoon white pepper

1 tablespoon chilled butter, cut into small pieces

½ cup parmesan cheese

Grease 6- to 8-cup ovenproof baker. Boil potatoesin

salted water until tender, 15 minutes. Drain potatoes

and mash with cream cheese. Add sour cream, milk,

chives, salt, and pepper. Transfer potatoes into

prepared dish; dot with chilled butter. Sprinkle

with parmesan. (Can be made 2 hours ahead; let stand at

room temperature.)

Bake potatoes at 350°F until brown on top, about 35

minutes.

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