Quick & Easy Recipes
Tuscan Potatoes and Vegetables
Potato Vegetable Bake On The Grill
Beef and Potato Tamale Casserole
Cheeseburger and French Fry Casserole
Microwave Garlic Mashed Potatoes
Sante Fe Chicken and Potato Soup
Southwest Potatoes and Chicken
Meatloaf-Stuffed Microwave Potato
1-2-3! Southwestern Chicken & Potato Soup
Famous Roasted Kielbasa & Potatoes
Oven Baked Garlic Onion Potatoes
Easy Roasted Rosemary Potatoes
Microwave-Roasted Potatoes
Flavor these microwave-roasted potatoes with your family's favorite herbs and see how fast they disappear!
Ingredients
4 medium russet, yellow-flesh or white potatoes or 6 to 8 small red potatoes
Vegetable or olive oil
Salt and black pepper
Chopped parsley, rosemary or thyme, or other seasoning
Directions
Cut potatoes into uniform cubes. Place in microwave-safe dish or a microwavable steamer bag. Drizzle potatoes with oil and season with salt and pepper. Sprinkle with seasoning and toss to coat potatoes evenly. Cover tightly with lid or plastic wrap. Microwave on high for 10 minutes (cooking time may vary depending on your microwave) or until potatoes are done. Use oven mitts or tongs to remove from microwave. Remove plastic wrap carefully to prevent burns from steam.
Makes 4 servings
Salt-Grilled Potatoes
Salt-grilled potatoes are a tasty change of pace for summer meals, and they go great with any barbecued food.
Ingredients
2 medium russet, white or yellow-flesh potatoes or 3 to 4 small red potatoes
Iodized or kosher salt
Directions
Preheat grill. Poke several holes in each potato. Cover bottom of an aluminum loaf pan with salt. Place potatoes in pan and cover completely with salt. Place pan on grill over medium fire and close grill lid. Cook for 40 minutes or until potatoes are done. Use oven mitts to remove pan from grill. Remove potatoes from pan and brush off excess salt.
Makes 2 servings
Grilled Potato Skewers
Potato skewers are great for picnics or tailgates--assemble ahead of time, then pop them on the grill a few minutes before you're ready to eat.
Ingredients
2 medium russet, white or yellow-flesh potatoes or
6 small red potatoes
or 6 small red potatoes
2 medium zucchini
1 half of a smoked sausage rope
1/2 cup Italian dressing
4 (12-inch) skewers
Directions
Preheat grill. Cut russet or yellow-flesh potatoes into 6 equal pieces, or cut red potatoes in half. Cut each zucchini into 6 slices. Cut sausage into 12 slices. Place 3 pieces potato, zucchini and sausage on each skewer, alternating them. Place skewers in shallow baking dish and pour Italian dressing over them. Marinate for 5 minutes. Place skewers on grill and cook 5 minutes on each side or until potatoes are done. Use oven mitts to remove skewers from grill.
Makes 4 servings
Tuscan Potatoes and Vegetables
Potatoes and summer vegetables make a bright and healthy warm-weather side dish.
Ingredients
2 medium russet, white or yellow-flesh potatoes or 3 to 4 small red potatoes
1 medium zucchini
1 medium yellow summer squash
1 can (14 1/2 ounces) diced tomatoes
1/2 cup diced yellow onion
1 teaspoon Italian seasoning
1/4 teaspoon granulated garlic
1/2 cup grated Parmesan cheese
Directions
Cut potatoes, zucchini and squash into 1/2-inch cubes. Place in microwave-safe dish. Add tomatoes, onion, Italian seasoning and garlic and mix well. Sprinkle with cheese. Cover tightly with lid or plastic wrap. Microwave on high for 17 minutes (cooking time may vary depending on your microwave) or until potatoes are done. Let sit for two minutes. Use oven mitts or tongs to remove from microwave. Remove plastic wrap carefully to prevent burns from steam.
Makes 4 servings
Grilled Spud Dogs
Kids will love these hot dogs in potato "buns". Have their favorite condiments on hand so they can customize their dogs.
Ingredients
2 medium russet potatoes
2 hot dogs
Directions
Preheat grill. With apple corer, cut centers out of potatoes lengthwise, or cut a lengthwise wedge out of each potato. Insert hot dogs into potatoes. Wrap potatoes individually in foil. Place potatoes on top rack of grill over low heat. Close grill lid and cook for 40 minutes or until potatoes are done. Use oven mitts to remove potatoes from grill. Unwrap potatoes before serving.
Makes 2 servings
Potato Vegetable Bake On The Grill
Toss this yummy package of foilwrapped potatoes and vegetables on the grill to enjoy with fish, meat or sausages.
Ingredients
2 medium russet, yellow-flesh or white potatoes or 4 to 5 small red potatoes or
4 to 5 small red potatoes
4 slices bacon
1 medium yellow onion
1 teaspoon Cajun seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
2 ears corn, shucked and washed
Directions
Preheat grill. Cut potatoes in halves or quarters, depending on size. Place a 12- by 16-inch piece of foil on work surface. Lay bacon slices side by side in middle of foil. Slice onion into 4 slices and place on top of bacon. Place potatoes on top of onion and sprinkle with Cajun seasoning, salt and pepper. Cut corn cobs in half and place on top of potatoes. Fold up the sides of the foil into a package, sealing well. Place package on grill and cook for 40 minutes or until corn is tender. Use oven mitts to remove package from grill. Unwrap before serving.
Makes 4 servings
Beef and Potato Tamale Casserole
Ingredients
2 medium russet, white or yellow-flesh potatoes or 3-4 small red potatoes
1 can (14 1/2 ounces) diced tomatoes in juice
1/2 cup water
1 packet (1 1/4 ounces) taco seasoning
4 yellow corn tortillas, cut in half
3/4 pound 85% lean ground beef
1 cup shredded Cheddar cheese
Directions
Cut potatoes in half lengthwise. Slice across into 1/4-inch-thick half moons.
In mixing bowl, combine tomatoes, water and taco seasoning, reserving 2 teaspoons taco seasoning. Spread 2 tablespoons tomato mixture in bottom of a 1-quart microwave-safe dish. Cover with 4 tortilla halves.
Crumble beef over tortillas and sprinkle with reserved taco seasoning. Sprinkle half the cheese over beef. Add half the remaining tomato mixture. Spread potatoes on top in a single layer. Cover with remaining tortillas. Spread remaining tomato mixture on top and sprinkle with remaining cheese.
Cover tightly with lid or plastic wrap. Microwave on high for 20 minutes (cooking time may vary depending on your microwave) or until potatoes and beef are done. Let sit for two minutes. Use oven mitts or tongs to remove from microwave. Remove plastic wrap carefully to prevent burns from steam.
Makes 2 servings
Cheeseburger and French Fry Casserole
Ingredients
2 medium russet, white or yellow-flesh potatoes or 3-4 small red potatoes
1/2 cup diced yellow onion
1/4 cup diced dill pickle or dill pickle relish
1 pound 85% lean ground beef
1 teaspoon salt
1 pinch of black pepper
2 tablespoons ketchup
2 tablespoons prepared yellow mustard
4 slices American cheese
Directions
Cut potatoes into french fry-size sticks.
Spread onion and pickle evenly on bottom of microwave-safe dish. Crumble beef evenly on top. Season with salt and pepper. Blend ketchup and mustard and drizzle over beef. Cover with cheese and scatter potatoes on top.
Cover tightly with lid or plastic wrap. Microwave on high for 15 minutes (cooking time may vary depending on your microwave) or until beef and potatoes are done. Let sit for two minutes. Use oven mitts or tongs to remove from microwave. Remove plastic wrap carefully to prevent burns from steam.
Makes 4 servings
Beef and Potato Stroganoff
Ingredients
2 medium russet, white or or yellow-flesh potatoes or 3 to 4 small red potatoes
3/4 pound 85% lean ground beef
1 teaspoon salt
1 pinch of black pepper
1 can (10 3/4 ounces) cream of mushroom soup
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup water
2 tablespoons Dijon mustard
Directions
Cut potatoes in half lengthwise. Slice across into 1/4-inch thick half moons. In a 1-quart microwave-safe dish, crumble beef and season with salt and pepper. Add soup, mushrooms, water, mustard and potatoes. Stir until combined. Cover tightly with lid or plastic wrap. Microwave on high for 20 minutes (cooking time may vary depending on your microwave) or until beef and potatoes are done. Let sit for two minutes. Use oven mitts or tongs to remove plastic wrap from dish to prevent burns from steam.Variation: 1 cup diced zucchini, broccoli, or cauliflower can be added to other vegetables. Garnish with fresh parsley, chives, or dill weed.
Makes 2 servings
Easy Potato Chowder
Ingredients
6 medium Wisconsin potatoes, peeled and diced (about 4 cups)
4 cups water, or enough to cover potatoes
1medium chopped onion
3/4 cup thinly sliced carrots
3/4 cup chopped celery
1 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh chives
1/2 tsp. dried dill weed
1/8 tsp. white pepper
1 can (12 oz.) light evaporated skim milk, undiluted
8 oz. sharp Cheddar cheese spread
Salt to taste
Directions
Combine potatoes and water in a large saucepan. Bring to a boil over HIGH heat for 20 minutes or until tender. Mash coarsely. Add onions and other vegetables and seasonings. Cover and simmer until vegetables are tender, about 20 minutes. Add milk to chowder; simmer until slightly thickened, stirring constantly. Add cheese. Remove saucepan from heat and stir until cheese spread has completely dissolved. Serve hot. Substituting potatoes for noodles in Beef Stroganoff gives this dish a flavor and nutrition boost.
Makes 2 servings
Microwave Garlic Mashed Potatoes
Ingredients
1-1/3 pounds Wisconsin potatoes (approx. 4 medium)
1 cup skim milk
2 Tbsp. butter or margarine
3 cloves garlic, minced
Salt and pepper to taste
Chopped parsley, for garnish
Directions
Pierce potatoes with fork. In microwave oven cook potatoes on HIGH for 13 minutes. Halve lengthwise, scoop out pulp into medium microwave-safe bowl. Mash potatoes with potato masher or beat with electric hand mixer until smooth; set aside. Place milk, butter, and garlic in small microwave-safe bowl, and microwave on HIGH for 2 minutes. Thoroughly mix into potato pulp. Mix in additional milk to reach desired consistency. Season with salt and pepper. Heat in microwave on HIGH for 1 minute. Garnish with parsley. Serve immediately. Note: Cooking times are based on 700 watt microwave oven.
Parmesan Potato Wedges
Ingredients
2 pounds Wisconsin Russet potatoes (about 4 large) unpeeled, washed, and drained
1/2 cup grated Parmesan cheese
1/2 tsp. salt
1 tsp. garlic powder
1/2 tsp. thyme
2 Tbsp. olive oil
Vegetable cooking spray
Directions
Cut each potato lengthwise into 6 wedges. In small plastic bag, combine cheese, salt, garlic powder, thyme, and pepper. Measure olive oil into large plastic bag. Roll potato wedges in olive oil, then in cheese mixture. Place each wedge in a single layer on a 12 x 15 inch backing sheet coated with cooking spray. Back at 375˚ for 30 – 35 minutes or until potatoes are tender and golden brown.
Makes 4 servings.
Quick Baked Potato Toppers
Potato Florentine:
Combine 6 oz. spinach and 4 oz. white sauce in a saucepan. Heat through. Spread open hot, baked Wisconsin potato and shape gently to form a flat surface. Put butter in potato. Add creamed spinach. Top with 2 oz. grated Swiss cheese. Makes 1 serving.
Slim Stuff Topping:
In a small bowl beat 1/3 cup cottage cheese until smooth. Add 1/3 tsp. parsley, 1/4 tsp. chives, dill weed, salt and pepper to taste. Mix well. Spoon topping over baked Wisconsin potatoes. Makes 2 servings.
Reuben Potato:
Spread open hot, baked Wisconsin potato and shape gently to form flat surface. Place butter in potato. Layer sour cream, sauerkraut, corned beef julienne, and grated Swiss cheese over the potato.
Potato Italiano:
Use your favorite pizza sauce recipe. Layer the pepperoni, sliced mushrooms, and black olives on Wisconsin potato. Top with mozzarella cheese.
Herbed Yogurt Sauce:
Combine 3 tsps. plain yogurt, 1-2 tsps. minced onion, 1 tsp. minced parsley, 2 tsps. white-wine (or herb) vinegar, and a dash of paprika. Blend and dollop on a slit baked Wisconsin potato.
Microwave Au Gratin Potatoes
Try this streamlined version of the classic potato dish, and you'll be surprised how quick-and-delicious it is!
Ingredients
4 medium russet, white or red potatoes
1/2 cup milk
1 pinch of salt and black pepper
1/2 cup shredded Swiss cheese
Directions
Pour enough milk into a microwave-safe dish or a microwavable steamer bag to just cover the bottom. Lay some potato slices on the bottom of the dish in a single layer. Season with salt and pepper and sprinkle with cheese. Repeat layering of ingredients until all potatoes are used. Pour remaining milk over potatoes before adding the last of the cheese. Cover tightly with lid or plastic wrap. Microwave on high for 10 minutes (cooking time may vary depending on your microwave) or until potatoes are done. Use oven mitts or tongs to remove from microwave. Remove plastic wrap carefully to prevent burns from steam.
Makes 4 servings.
Sante Fe Chicken and Potato Soup
This Southwestern seasoned soup is hearty enough to be a main course.
Ingredients
2 medium russet, white or yellow-flesh potatoes or 3 to 4 small red potatoes
1 chicken breast (6 to 8 ounces)
1 can (14 ounces) diced tomatoes and chilies
1 can (14 ounces) chicken broth
1 packet (1 1/4 ounces) taco seasoning
Directions
Cut potatoes into 1/2-inch cubes. On separate cutting board, cut chicken into uniform cubes. In a 1-quart microwave-safe dish, combine potatoes, chicken, tomatoes, broth and taco seasoning, mixing well. Cover tightly with lid or plastic wrap. Microwave on high for 15 minutes (cooking time may vary depending on your microwave) or until potatoes and chicken are done. Let sit for two minutes. Use oven mitts or tongs to remove from microwave. Remove plastic wrap carefully to prevent burns from steam.
Makes 4 servings
Southwest Potatoes and Chicken
Taco seasoning and tomatoes give potatoes and chicken a Southwestern flair.
Ingredients
2 medium russet, white or yellow-flesh potatoes or 2 to 3 small red potatoes
1 chicken breast (6 to 8 ounces) or 5 to 6 chicken tenders
1 can (14 1/2 ounces) diced tomatoes
1 packet (1 1/4 ounces) taco seasoning
1 cup shredded Cheddar cheese
Directions
Cut potato in half lengthwise. Slice across into 1/4-inch-thick half moons. On separate cutting board, cut chicken into 1/2- inch strips. If using tenders, it is not necessary to cut them. In a 1-quart microwave-safe dish, combine chicken, tomatoes and taco seasoning, mixing well. Arrange potatoes on top of chicken in a single layer. Sprinkle cheese on top. Cover tightly with lid or plastic wrap. Microwave on high for 12 minutes (cooking time may vary depending on your microwave) or until potatoes and chicken are done. Let sit for two minutes. Use oven mitts or tongs to remove from microwave. Remove plastic wrap carefully to prevent burns from steam.
Makes 2 servings
Potato Lasagna
Give one of your family's favorite meals--lasagna--a nutritional twist by using potatoes instead of pasta sheets.
Ingredients
2 medium russet, white or yellow-flesh potatoes or 3 to 4 small red potatoes
Cooking spray
1 can (15 ounces) pizza sauce
1 pound 85% lean ground beef
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Directions
Cut potatoes into 1/4-inch-thick slices. Spray a 1-quart microwave-safe dish with cooking spray. Spread 2 tablespoons pizza sauce in bottom of dish. Arrange half the potatoes in a single layer on top of sauce. Crumble half the beef evenly over potatoes. Season with half the salt and pepper. Sprinkle with half the mozzarella cheese and half the remaining pizza sauce. Repeat layers with remaining potatoes, beef, salt, pepper, mozzarella cheese and pizza sauce. Sprinkle with Parmesan cheese. Cover tightly with lid or plastic wrap. Microwave on high for 20 minutes (cooking time may vary depending on your microwave) or until potatoes and beef are done. Let sit for two minutes. Use oven mitts or tongs to remove from microwave. Remove plastic wrap carefully to prevent burns from steam.
Makes 4 servings
Potato and Vegetable Stacks
Potato stacks are a sophisticated and fun appetizer or side dish.
Ingredients
4 medium russet, yellow flesh or white potatoes
2 medium portobello mushrooms
2 medium zucchini
3 Roma tomatoes
1 quarter of a yellow onion
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded Asiago cheese
1/2 cup Italian dressing
Directions
Cut a shallow slice from each potato to form a flat bottom for each stack. Cut each potato lengthwise into 3 slices. Scrape brown gills from the underside of the mushrooms with a knife and discard. Slice mushrooms, zucchini, tomatoes and onion into 1/4-inch-thick slices. Assemble potato stacks in this order in microwave-safe dish: bottom potato slice, 2 zucchini slices (do not overlap), 3 to 4 onion slices, 3 to 4 mushroom slices, salt and pepper, 1 tablespoon cheese, 1 teaspoon Italian dressing, middle potato slice, 2 tomato slices, 2 zucchini slices, salt and pepper, 1 tablespoon cheese, 1 teaspoon Italian dressing, top potato slice. Secure each stack with 2 toothpicks. Drizzle with remaining Italian dressing. Cover tightly with plastic wrap. Microwave on high for 16 minutes (cooking time may vary depending on your microwave) or until potatoes are done. Use oven mitts or tongs to remove from microwave. Remove plastic wrap carefully to prevent burns from steam.
Makes 4 servings
Parmesan Potatoes
What could be quicker--or tastier--than potatoes topped with your favorite prepared pasta sauce?
Ingredients
2 medium russet, yellow-flesh or white potatoes
1 jar (14 ounces) pasta sauce
1 tablespoon Italian seasoning
3/4 cup shredded Parmesan cheese
Directions
Cut potatoes in half lengthwise. Cut a thin slice off the bottom of each half so they will not roll while cooking. Place potatoes in microwave-safe dish, cut side up. Mix together pasta sauce and Italian seasoning. Pour over potatoes and sprinkle with cheese. Cover tightly with lid or plastic wrap. Microwave on high for 11 minutes (cooking time may vary depending on your microwave) or until potatoes are done. Let sit for two minutes. Use oven mitts or tongs to remove from microwave. Remove plastic wrap carefully to prevent burns from steam.
Makes 4 servings
Potato and Vegetable Stacks
Potato stacks are a sophisticated and fun appetizer or side dish.
Ingredients
4 medium russet, yellow flesh or white potatoes
2 medium portobello mushrooms
2 medium zucchini
3 Roma tomatoes
1 quarter of a yellow onion
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded Asiago cheese
1/2 cup Italian dressing
Directions
Cut a shallow slice from each potato to form a flat bottom for each stack. Cut each potato lengthwise into 3 slices. Scrape brown gills from the underside of the mushrooms with a knife and discard. Slice mushrooms, zucchini, tomatoes and onion into 1/4-inch-thick slices. Assemble potato stacks in this order in microwave-safe dish: bottom potato slice, 2 zucchini slices (do not overlap), 3 to 4 onion slices, 3 to 4 mushroom slices, salt and pepper, 1 tablespoon cheese, 1 teaspoon Italian dressing, middle potato slice, 2 tomato slices, 2 zucchini slices, salt and pepper, 1 tablespoon cheese, 1 teaspoon Italian dressing, top potato slice. Secure each stack with 2 toothpicks. Drizzle with remaining Italian dressing. Cover tightly with plastic wrap. Microwave on high for 16 minutes (cooking time may vary depending on your microwave) or until potatoes are done. Use oven mitts or tongs to remove from microwave. Remove plastic wrap carefully to prevent burns from steam.
Makes 4 servings
Microwave-Mashed Potatoes
Mashed potatoes in minutes are a delicious and satisfying solution for time-pressed cooks.
Ingredients
4 medium russet, yellow-flesh or white potatoes or 6 to 8 small red potatoes
Warm milk
Butter
Salt and pepper
Directions
Place potatoes in microwave-safe dish or a microwavable steamer bag. Cover tightly with lid or plastic wrap. (If using plastic wrap, poke a small hole in the wrap.) Microwave on high for 8 minutes (cooking time may vary depending on your microwave) or until potatoes are done. Use oven mitts or tongs to remove from microwave. Remove plastic wrap carefully to prevent burns from steam. Place potatoes in bowl and mash with potato masher. Add milk, butter, salt and pepper to your taste, mashing until desired consistency is reached.
Makes 3 servings
Brought to you by the U.S. Potato Board
Un-Fried French Fries
Ingredients
1-1/2 lb. baking potatoes (about 2 medium potatoes)
1/4 cup Italian reduced fat dressing
1/4 cup reduced fat Parmesan grated topping
Directions
Preheat oven to 425ºF. Wash potatoes and pat dry with paper towels. Cut into 1/4-inch thick strips. Transfer to large bowl and add dressing and grated topping. Toss well.
Arrange potatoes in single layer on 2 large baking sheets sprayed with cooking spray. Also spray potatoes with cooking spray.
Bake for 12 minutes. Turn potatoes over with large spatula. Continue baking 10 to 12 minutes or until golden brown and crisp.
Makes 6 servings
Prep Time: 15 minutes
Total Time: 39 minutes
Microwave Soup and Potatoes
Ingredients
3 medium russet or white potatoes
1 can (18 ounces) ready-to-eat soup, such as chicken mushroom, vegetable beef, chicken broccoli and cheese, or beef with mushrooms
Directions
Cut a thin slice off the bottom of each potato so they will not roll while cooking. With a small knife, cut off the top of each potato at an angle to create a bowl and lid, like you would for a jack-o-lantern. Chop lids into bite-size pieces. Spread on bottom of microwave-safe dish. Set potato bowls on top. Pour soup over potatoes. Cover tightly with lid or plastic wrap. Microwave on high for 12 minutes (cooking time may vary depending on your microwave) or until potatoes are done. Use oven mitts or tongs to remove from microwave. Remove plastic wrap carefully to prevent burns from steam.
Makes 3 servings
Brought to you by the U.S. Potato Board
Meatloaf-Stuffed Microwave Potato
Ingredients
4 medium russet potatoes
1 pound raw meatloaf or bulk sausage
Directions
Cut a thin slice off the bottom of each potato so they will not roll while cooking. Cut potatoes in half lengthwise. With a spoon, scoop out the center of each bottom half, leaving about 1/2 inch of flesh. Fill each potato bottom with one-quarter of the meatloaf or sausage mixture. Place tops back on potatoes, pressing firmly. Wipe away any excess meat mixture that may squeeze through seam. Place potatoes on microwave-safe plate. Microwave on high for 9 minutes (cooking time may vary depending on your microwave) or until potatoes are done and filling has reached 160 degrees F. Use oven mitts or tongs to remove from microwave.
Makes 4 servings
Brought to you by the U.S. Potato Board
1-2-3! Southwestern Chicken & Potato Soup
Ingredients
2 cans (14 1/2 ounces each) chicken broth
1 package (16 to 20 ounces) refrigerated pre-cut cubed potatoes
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 package (6 ounces) fully-cooked grilled chicken strips, each cut in half
1 can (11 ounces) whole kernel corn, drained
1 cup roasted red peppers, drained and cut into strips OR frozen bell pepper strips
1 can (4 ounces) diced green chilies, undrained
Directions
1. In large saucepan, bring broth, potatoes, cumin and chili peppers to boil over high heat.
2. Reduce heat to medium-low; simmer 5 to 10 minutes or until potatoes are tender.
3. Stir in chicken, corn, peppers and green chiles; heat through.
Serve with lime wedges, if desired.
Makes 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Brought to you by the U.S. Potato Board
Chef’s Potato Salad
Ingredients
1 1/4 pounds (about 4 medium) round red potatoes, cut into 1/4-inch slices
3/4 cup prepared oil and vinegar dressing, divided
8 cups lightly packed bite-size leaf lettuce pieces
2 medium tomatoes, cut into wedges
1 small cucumber, sliced
1 small red onion, finely chopped
8 ounces (8 slices) thinly sliced deli turkey and/or ham
4 ounces sharp Cheddar cheese cut into sticks
1/4 cup light sour cream
Directions
Place potatoes in microwave safe bowl. Cover with plastic wrap, venting one corner. Microwave on HIGH about 7 to 8 minutes, just until tender. Toss potatoes gently with 1/4 cup of the dressing; set aside. Place lettuce on four serving plates, dividing equally. Arrange potatoes and remaining ingredients on the plates, dividing equally. In small bowl whisk remaining 1/2 cup dressing with sour cream until thoroughly blended and smooth; serve in individual ramekins, or pass separately.
Tip: Microwave ovens vary; cooking times may need adjustment.
Makes 4 Servings
Prep Time: 15 minutes
Cook Time: 7 minutes
Brought to you by the U.S. Potato Board
Chicken Salsa Spuds
Ingredients
2 tablespoons vegetable oil
4 cups frozen potatoes O'Brien
1 package (6 ounces) Southwestern seasoned chicken breast strips, each cut in half
1 can (7 ounces) whole kernel corn, drained
1/2 cup prepared chunky salsa, mild or medium hot
3 tablespoons thinly sliced green onion (optional)
1/2 cup finely shredded Cheddar cheese
Torn salad greens (optional)
Directions
Prepare potatoes in oil according to package directions. Stir in chicken, corn, salsa and green onion; heat through. Sprinkle with cheese; serve over greens, if desired.
4 Servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Brought to you by the U.S. Potato Board
Famous Roasted Kielbasa & Potatoes
Ingredients
5-7 potatoes, washed and cut up into bite-size chunks (skin on)
1 package kielbasa, cut into bite size pieces
1 package dry onion soup mix
1/4 cup canola oil
Directions
1.Preheat oven to 425 degrees.
2.Mix all ingredients in a large bowl.
3.Pour into a 9x13" baking pan.
4.Cook in oven, covered with foil for approximately 1 hour.
5.Stir after 1/2 hour of cooking.
Makes 6 Servings.
Prep Time: 15 Min
Cook Time: 1 Hour
Brought to you by the U.S. Potato Board
Oven Baked Garlic Onion Potatoes
Ingredients
(There are no amounts for the ingredients because it’s based on your taste.)
Red potatoes
Onions
Garlic powder
Garlic salt
Butter
Salt
Pepper
Directions
1. Cut strips into the potatoes but not all the way through.
2. Place butter in between each slice.
3. Place onions in between each slice.
4. Sprinkle seasonings over the potato to your liking.
5. Wrap in aluminum foil.
6. Place on cookie sheet so butter doesn’t leak on the bottom of the stove.
7. Cook until potatoes are done.
Prep Time: 10 Min
Cook Time: 30 Min
Brought to you by the U.S. Potato Board
Easy Roasted Rosemary Potatoes
Ingredients
Any type of potatoes you like
Garlic cloves
Rosemary, either fresh or dried
Salt & pepper
Olive oil
Directions
Use a large dice, cut into wedges, quarter or cube potatoes.
Drizzle potatoes with olive oil, sprinkle with salt, pepper, and rosemary.
Toss is a large bowl with whole garlic cloves.
Roast on a shallow pan, turning once for 30 minutes at 375 degrees.
Prep Time: 10 Min
Cook Time: 30 Min
Brought to you byU.S. Potato Board
Twice-Baked Potatoes
Ingredients
4 baking potatoes
1 cup ranch dressing with bacon
1/4 cup sour cream
2 tablespoons chopped fresh chives
1/4 pound pasteurized prepared cheese product, cut up
Directions
Preheat oven to 400 degrees. Prick potatoes in several places with fork. Bake 1 hour. Reduce oven temperature to 350 degrees.
Cut off thin slice from top of each potato. Discard tops of potatoes; scoop out centers, leaving 1/8-inch-thick shells. Mash potatoes in medium bowl. Add dressing, sour cream and chives; beat until fluffy. Spoon evenly into shells; top with cheese. Place in shallow baking dish.
Bake 20 minutes or until heated through.
Makes 4 Servings.
Brought to you by U.S. Potato Board
Mini New Potato Bites
Ingredients
1 1/2 pounds new potatoes
4 ounces cream cheese, softened
2 tablespoons sour cream
2 tablespoons grated Parmesan cheese
4 slices bacon, cooked, crumbled
2 tablespoons snipped fresh chives
Directions
Place potatoes in large saucepan; add enough water to cover. Bring to boil. Reduce heat to medium-low; cook 15 min. or until potatoes are tender.
Meanwhile, mix cream cheese, sour cream and Parmesan cheese; cover. Refrigerate until ready to use.
Drain potatoes. Cool slightly. Cut potatoes in half; cut small piece from bottom of each potato half so potato lies flat. Place on serving platter. Top each potato half with 1 tsp. of the cream cheese mixture. Sprinkle with bacon and chives.
Prep Time: 20 Minutes
Brought to you by the U.S. Potato Board
Potato Pepperoni Dish Recipe
Ingredients
4 tablespoons butter or margarine
4 large potatoes, cut into 1/8-inch slices
1 medium onion, chopped
Seasoned salt to taste
Salt and pepper to taste
2 cups mozzarella shredded cheese
1 can (8 oz size) tomato sauce
1 package (3 1/2 oz size) pepperoni
2 large tomatoes, diced
Directions
In medium-size skillet, melt butter. Remove from heat and arrange the potato slices on the bottom of skillet.
Add seasoned salt, salt and pepper and onions. Cover and cook over low to medium-low heat until potatoes are tender (about 20-25 minutes).
Sprinkle with cheese, layer with half tomato sauce, all of the pepperoni and tomatoes, and the remaining tomato sauce. Cover and cook on low until cheese melts and tomatoes are heated through.
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Makes 4 Servings
Brought to you by the U.S. Potato Board
Fancy Baked Potatoes
Ingredients
4 large baking potatoes
Vegetable oil
2 tablespoons butter or margarine
1/2 cup sour cream
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 (2 ounce) jar diced pimientos, drained, divided
2 tablespoons snipped fresh or dried chives, divided
Directions
Rub potatoes with oil; place in a shallow baking pan. Bake at 400 degrees for 1 hour or until tender. Cool. Cut in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell; set shells aside.
In a mixing bowl, combine pulp, butter, sour cream and milk; beat until creamy. Stir in salt, pepper and half of the pimientos and chives. Spoon or pipe filling into shells. Return to baking pan. Bake at 350 degrees for 35-40 minutes or until lightly browned. Sprinkle with remaining pimientos and chives.
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Makes 8 Servings
Brought to you by the U.S. Potato Board
Baked Potato Strips
Ingredients
3 large baking potatoes
2 egg whites
2 tablespoons grated Parmesan cheese
1 teaspoon garlic powder
Directions
Cut potatoes lengthwise into thin 1/4-inch strips. Pat dry with paper towels. In a bowl, combine the egg whites, Parmesan cheese and garlic powder. Add the potatoes; toss to coat.
Place in a single layer in a 15-inch x 10-inch x 1-inch baking pan coated with nonstick cooking spray. Bake, uncovered, at 375 degrees for 35-40 minutes or until potatoes are golden brown and tender, turning several times.
Prep Time: 15 Minutes
Cook Time: 40 Minutes
Makes 4 Servings
Brought to you by the U.S. Potato Board
Potato Cheese Balls
Ingredients
1/2 c. grated American cheese
Salt to taste
2 c. leftover mashed potatoes
1/2 c. breadcrumbs
1 egg, beaten
1 tbsp. milk
Directions
Combine cheese, salt and potatoes; form into balls. Roll in breadcrumbs; dip in egg blended with milk. Place on baking sheet. Bake at 450 degrees for 15 minutes.
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Makes 6 Servings
Brought to you by the U.S. Potato Board
Onion-Roasted Potatoes
Ingredients
2 pounds red potatoes, sliced 1/2 inch thick
1/3 cup vegetable oil
1 envelope onion soup mix
Directions
Combine all ingredients in a large plastic bag; shake until well coated. Empty bag into an ungreased 13-in. x 9-in. x 2-in. baking pan. Cover and bake at 350 degrees F for 35 minutes, stirring occasionally. Uncover and 15 minutes longer or until potatoes are tender.
Makes 6 Servings
Brought to you by the U.S. Potato Board
Roasted Potato with Bacon
Ingredients
5 or 6 potatoes
6 slices of bacon
1 small onion
Salt and pepper to taste
Directions
Peel and chunk potatoes. Dice onion. Chop bacon. Place all in 9x13 greased pan. Salt and pepper to taste. Bake in 425 oven for 30 to 45 minutes.
Makes 4 Servings
Brought to you by the U.S. Potato Board
Crispy Skinned Baked Potatoes
Ingredients
Butter flavored cooking spray
Kosher salt
6-8 Baking Potatoes
Directions
Preheat oven to 400 degrees. Clean potatoes as normal, poke with fork, lay potatoes on cooking sheet, spray the butter cooking spray all over potatoes. Sprinkle kosher salt on top. Bake for about an hour and half or so, depending on the size of the potatoes.
Makes 6 Servings
Brought to you by the U.S. Potato Board
