Potato Recipes - Appetizers

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

2 COLORADO russet variety potatoes, cut into 1/4-inch slices

1/4 cup taco sauce

1/4 cup julienned roasted red pepper

1/4 cup sliced ripe olives

1-1/2 cups shredded Cheddar or Monterey Jack cheese

1/4 cup sour cream or yogurt

1/2 cup salsa

Cilantro or parsley sprigs

Preheat oven to 375 degrees. Arrange potato slices on greased shallow baking pan. Brush tops with taco sauce. Bake 10 minutes or until tender. Top with peppers, olives and cheese. Bake 5 minutes longer until cheese is melted. Garnish with cilantro or parsley. Serve with sour cream and saisa. Makes 4 servings.

VARIATION: Green Guacamole Nachos

Combine 1 small ripe mashed avocado, 1/4 cup softened pimento cream cheese, 2 tablespoons chopped green chiles, 1/8 teaspoon garlic salt and 1 teaspoon lime juice. Use instead of peppers, olives and cheese.

Nutritional Information Per Serving: Calories 336,- Protein 13.8g,- Carbohydrates 30.7g,, Fat 18g; Cholesterol 5l mg, Sodium 602mg.

5 COLORADO Sangre red potatoes, peeled if desired, cubed, cooked

1-1/2 cups cooked black beans

1 cup julienned roasted red peppers

1 medium ripe papaya, peeled, sliced

3/4 cup watercress

1/2 cup chopped purple onion

1/2 teaspoon chili powder

3 tablespoons garlic flavored oil

2 tablespoons red wine vinegar

In large bowl, combine all ingredients, Toss to blend Cover and let stand at room temperature for 15 minutes or refrigerate for 1 hour. To serve, spoon onto fresh greens and garnish with crisp fried tortilla strips. Makes 8 servings.

Nutritional Information Per Serving: Calories 192, Protein 5 G, Carbohydrates 31 g, Fat 5.7 g, Cholesterol 0, Sodium 192 mg.

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.