Advertisement

Creating a baked potato to 'top' any meal

March 03, 2004

Potatoes Margherita


  • 4 medium russet potatoes

  • 1 cup fresh yellow or red tomatoes, diced

  • 4 tablespoons fresh basil, chopped

  • 4 teaspoons fresh oregano, chopped

  • 6 teaspoons olive oil

  • Salt and pepper, to taste


Preheat oven to 400 degrees. Wash and dry potatoes. With a fork, pierce skin of each potato in several places. Bake 40 to 50 minutes, or until tender. If cooking in the microwave, pierce skin and microwave on high heat for 8 to 10 minutes, or until tender.

Slit and fluff hot baked potatoes. Top each with 1/4 cup diced tomatoes, 1 tablespoon fresh basil and 1 teaspoon oregano. Drizzle each potato with 1 1/2 teaspoons olive oil.

Season to taste with salt and pepper.

- Source: United States Potato Board




Mexican Fiesta Baked Potatoes


  • 4 medium russet potatoes

  • 1 cup salsa

  • 8 tablespoons black beans, rinsed and drained

  • 8 tablespoons reduced-fat cheddar cheese, shredded

  • 4 tablespoons green onions, chopped


Wash, dry, pierce and bake potatoes. Slit and fluff; place on baking sheet. Top each potato with 1/4 cup salsa, 2 tablespoons black beans and 2 tablespoons cheese. Place under broiler and cook 1 minute, or until cheese melts. Top each potato with 1 tablespoon green onions.

Advertisement

- Source: United States Potato Board




Baked Stuffed Potato with Spinach


  • 1 baking potato

  • 1 1/2 tablespoons skim milk

  • 1 egg white

  • 1/4 (10-ounce) package frozen, chopped spinach, thawed and drained

  • 1 tablespoon low sodium soy sauce

  • 2 teaspoons Parmesan cheese, grated


Preheat oven to 425 degrees. Bake potato about 45 minutes or until tender. Cut in half lengthwise; scoop out center and puree in a food processor with milk and egg white. Add spinach and soy sauce. Replace in shell; sprinkle with cheese. Broil until browned.

- Source: Lynn F. Little, family and consumer sciences educator for the Maryland Cooperative Extension in Washington County.




Baked Potato with Cheesy Vegetables


  • 2 cups chopped broccoli

  • 1 cup chopped onion

  • 1 cup finely chopped carrots

  • 2 tablespoons margarine

  • 2 tablespoons flour

  • 1 1/2 cups low fat milk

  • 1 cup shredded cheddar cheese

  • 8 baked potatoes


Cook broccoli, onion and carrots in a small amount of water until tender. Drain and set aside. In a saucepan, melt margarine and stir in flour. Add milk slowly while stirring. Continue stirring and cook until sauce thickens. Add cheese and stir until melted. Add vegetables. Serve over hot baked potatoes.

- Source: Kansas State University's Research and Extension Family Nutrition Program, www.kidsacookin.org on the Web.

The Herald-Mail Articles
|
|
|