3 medium russet potatoes, peeled, cut in 1-2" cubes

1 (14.5 oz.) can diced or chopped tomatoes

1/4 cup butter

1 (4 oz.) can green chiles, seeded, cut in thin strips

1 tbsp. minced fresh garlic

1 tsp. diced jalapeno pepper

1/4 cup all-purpose flour

3 cups chicken broth

1 tsp. fresh lime juice

1 tsp. black pepper

1/2 tsp. salt

1/4 tsp. white pepper

1-1/2 tsp. Worcestershire

1/4 tsp. sugar

cilantro (optional)

Place potato cubes in cold water; cook over medium heat until crisp tender. Drain tomato preserving juice. In heavy saucepan brown butter over medium-high heat. Add green chile strips, garlic and jalapeno pepper. Cook until most of the moisture has evaporated; drain. Add drain tomatoes; cook 2 minutes more. Stir four in tomato mixture. Stir in broth, reserved tomato juice, lime juice, black pepper, salt, white pepper, Worcestshire and sugar.

Cook and stir until thickened and bubbling. Drain potatoes; add to soup along with cilantro.

Simmer 5 to 10 minutes.

Makes 6 servings 

4 large russet potatoes

Topping:

1 (16 oz.) low-fat cottage cheese

2 tbsp. safflower or light mayonnaise

1/2 tsp. salt

1/4 tsp. black pepper

2 or 3 to medium cloves garlic, finely minced

1 1/2 tbsp. green onion, finely minced

1 tsp. fresh parsley, minced or dried parsley flakes

In medium bowl, mix all the ingredients together, then refrigerate.

While the topping in chilling, pierce potatoes with a fork and microwave. Once potatoes are done, slice the top of the potato; scoop a spoonful of mixture on top of potato. Serve.

4 large russet potatoes, baked

Topping:

1 cup non-fat plain yogurt

1 tsp. ground ginger (optional)

1 tsp. ground cardamom (optional)

1 tsp. cumin

1 tsp. garlic powder

- dash cayenne pepper

1 tsp. onion powder

2 tsp. curry powder (if not using ginger and/or cardamom, add extra curry)

2 tsp. lemon juice

1/4 cup finely chopped cilantro

salt and pepper to taste

Combine all the ingredients in a bowl and stir until well blended.

scoop a spoon full of mixture onto baked potato.

4 large baking potatoes

Topping:

1 cup Yoplait original plain low fat yogurt

1/4 cup finely chopped cucumber

1/4 tsp. dried oregano leaves

1 small tomato, chopped

2 tbsp. sliced ribe olives 

Start by piercing the potatoes with a fork. Bake in preheated oven at 450 degrees for 45 minutes. Or place in microwave and cook on high (100% power) for 13 to 18 minutes, turning halfway through until fork-tender. Once done slash the tops.

Next, mix yogurt, cucumbers and oregano. Spoon onto potatoes. Finally, top with tomatoes and olives.

1 small onion

1/8 tsp. chili powder

1 clove garlic, minced

1 cup sour cream

1/3 cup hot chunky salsa

1 tsp. oregano

1 lb. lean ground beef or chicken

4 medium russet potatoes

In large skillet brown beef/chicken with onion and garlic. Drain. Stir in sour cream, salsa, oregano and chili powder. Serve over baked

3 large Russet potatoes, peeled and diced

1 medium sweet onion

2 cans (10 3/4 oz) low sodium low fat chicken broth

1/8 cup margarine

1 tsp salt

1/2 tsp white pepper

3/4 cup fat free half and half

3/4 cup low fat sharp cheddar cheese, shredded

2 tbsp fresh or dried chives, chopped

4 oz low fat sour cream

3 slices (or to liking) turkey bacon, cooked and crumbled

Combine first six ingredients in a slow cooker.

Cover and cook on high 4 hours or low 8 hours until potatoes are tender.  Remove 1 cup of mixture and mash potatoes.  Return to cooker.

Add half and half, cheese and chopped chives and mix well.  Heat.

Top with sour cream, bacon and cheese (optional).

4 to 6 servings.

POTATO FILLING

2 lbs (4 large) baking potatoes, peeled and cut into 1 inch chunks

1/2 cup sour cream or plain yogurt

1 tbsp unsalted butter

1/2 tsp salt

1/8 tsp pepper

1 egg

1/4 cup fresh basil, cilantro, or parsley, chopped

1 tbsp sesame seeds

MEATLOAF SHELL

1 tbsp olive oil or veg oil

1 to 2 onions, chopped

1 clove garlic, minced

1 tsp dried oregano (optional)

1/2 tsp dried basil (optional)

1 lb lean ground beef or meatloaf mixture

2 eggs

1/2  cup plain dry breadcrumbs

1/2 cups  tomato sauce

1/4 cup parsley, fresh basil, or cilantro, chopped

1/4 cup dry white wine

1 tbsp cider vinegar or fresh lemon juice

1 tsp salt

1/4 tsp pepper

Place potatoes in large pot of salted water.  Bring to boil over high heat, reduce heat, partially cover and simmer 15 to 20 minutes until tender.

Meanwhile start meatloaf shell.  Heat oven to 350 degrees F.  Grease a shallow 2 quart casserole dish.  In medium skillet, saute onions in oil 5 minutes over medium heat.   Add garlic, oregano, and dried basil, cook 1 minute.  Spoon into large bowl and cool 10 minutes.

Crumble meat into onion mixture.  Add eggs, breadcrumbs, tomato sauce, fresh basil, wine, vinegar, salt, and pepper.  Mix until thoroughly  combined.  Place in casserole dish and press over bottom an up side to make a shell.

Drain potatoes well.  Place in medium bowl.  Beat in sour cream, butter, salt and pepper.  Add egg and beat  until fluffy.  Beat in basil.  Fill center of shell with mashed potatoes, sprinkle with sesame seeds.  Bake 50 to 60 minutes until potatoes puff and are lightly browned.  Let stand at least 15 minutes before serving.

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 salsa.  Makes 4 servings.

Variation:  Green Guacamole Nachos

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

Nutritional Information Per Serving:  Calories 336,- Protein 13.8 g,-Carbohydrates 30.7g, Fat 18g, Cholesterol 51 mg, Sodium 602 mg.

4 medium potatoes, cut into 1/4 inch cubes & microwaved 8 to 10 minutes until tender
1 lb. boned and skinned chicken breasts, sliced ½ inch thick
2 Tbsp. vegetable oil
1/4 cup prepared honey-Dijon barbeque sauce
1 tsp. Dried tarragon

While potatoes cook, in a large skillet toss and brown chicken in oil over high heat 5 minutes. Add potatoes; saute and toss until potatoes are lightly browned. Add barbeque sauce and taragon toss until heated through.

Time: 20 minutes, Servings: 4, Per Serving: 270 cal., 9 g fat, 45 mg cholesterol, 180 mg sodium, 27 g carbohydrate, 20 g protein.

4 medium potatoes, cut into 3/4 inch cubes & microwaved 8 to 10 minutes until tender
1 lb. boned and skinned chicken breasts, cut into 3/4 inch cubes
2 Tbsp. olive oil
1 cup prepared tomato salsa
1 small can whole kernel corn, drained

While potatoes cook, in a large skillet toss and brown chicken in olive oil over high heat 5 minutes. Add potatoes; saute and toss until potatoes are lightly browned. Add salsa and corn; toss until heated through.

Time: 20 minutes, Servings: 4, Per Serving: 300 cal., 9 g fat, 50 mg. cholesterol, 620 mg sodium, 34 g carbohydrte, 21 g protein.

4 medium potatoes, cut into thin wedges & microwaved 8 to 10 minutes until tender
1 lb. boned and skinned chicken breasts, cut into long ½ inch slices
2 Tbsp. vegetable oil
½ cup sliced green onions
1/4 cup prepared teriyaki sauce

While potatoes cook, in a large skillet toss and brown chicken in oil over high heat 5 minutes. Add potatoes; saute and toss until potatoes are lightly browned. Add onions and teriyaki sauce; toss until heated through.

Time: 20 minutes, Servings: 4, Per Serving: 280 cal., 9 g fat, 45 mg cholesterol, 740 mg sodium, 28 b=g carbohydrates, 21 g protein.

4 medium potatoes, cut into 1/4 inch cubes & microwaved 6 to 10 minutes until tender
1 lb. London broil, thinly sliced
1 Tbsp. garlic pepper
2 Tbsp. olive oil
1 green bell pepper, cut into thin strips

While potatoes cook, toss beef with garlic pepper and heat oil in a large skillet over high heat; add beef and toss 3 minutes. Remove beef. Add green pepper to skillet; toss 3 minutes. Add potatoes; saute 5 minutes. Add beef; toss until heated through. Season with salt.

Time: 20 minutes, Servings: 4, Per Serving: 364 cal., 12 g fat, 70 mg cholesterol, 830 mg sodium, 33 g carbohydrate, 4 g fiber, 30 g protein.

4 medium potatoes, cut into 3/4 inch cubes & microwaved 6 to 10 minutes until tender
1 Tbsp. vegetable oil
1 lb. lean pork cut into thin strips
1 cup cherry tomatoes
1/3 cup orange marmalade
2 Tbsp. Dijon-style mustard

While potatoes cook, heat oil in a large skillet over high heat. Add pork and toss until opaque. Drain. Add potatoes and tomatoes; saute and toss 3 minutes. Add marmalade and mustard; toss until marmalade is melted. Season with salt and pepper.

Time: 20 minutes. Servings: 4 Per Serving: 375 cal., 12 g fat, 690 mg sodium, 50 g carbohydrate, 5 g fiber, 20 g protein.

1 lb. yello potatoes, sliced

1 8 oz. tub light cream cheese spread with chives and onion

3/4 cup milk

1/4 cup finely shredded Parmesan cheese

1 tbsp. snipped fresh tarragon or 1/2 tsp. dried tarragon, crushed

8 oz. cooked boneless ham, cut in bite size slices

1 lb. fresh asparagus spears, trimmed, cut into 2-3 inch pieces

Preheat oven to 400 degrees.

In medium saucepan cook potatoes, covered in small amount of lightly salted boiling water, until tender. Drain; transfer to bowl and set aside.

For sauce, in same pan combine cream cheese, milk, 2 tbsp. Parmesan cheese and 1/4 tsp. black pepper. Heat and whisk until smooth and cheese is melted. Remove from heat; stir in tarragon.

Layer potatoes, ham, asparagus, and sauce in 1 1/2 quart baking dish. Bake, covered, 20 minutes. Uncover; sprinkle remaining Parmesan cheese. Bake 10 to 20 minutes. Let stand 5 minutes. Top with tarragon and freshly ground black pepper.

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 400. 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.

4 large russet potatoes

Topping:

3 tbsp. olive oil

1 tsp. salt

1/2 tsp. cumin

1/2 tsp. paprika

1/2 tsp. garlic powder

1/4 tsp. crushed red pepper

1/4 tsp. ground pepper

Pierce potatoes with fork and microwave until tender. Put potatoes on baking sheet brushed with olive oil. Make an 'X' into potatoes and mash down with masher.

Combine all ingredients into a small bowl.

 Brush potatoes generously with olive oil mixture.

Bake at 400 degrees for about 30 minutes.

May be served with chile, cheese, sour cream, and/or green onions.

4 small russet potatoes, scrubbed

1/2 tsp. paprika

1/8 tsp. cayenne pepper

1/8 tsp. mustard powder

1/8 tsp. garlic powder

1/8 tsp. black pepper

1/8 tsp. celery salt

1/8 tsp. ground cumin

1/2 tsp. dried parsley

vegetable oil cooking spray

1/2 cup sour cream

Place potatoes into a pot and fill with enough water to cover. Bring to a boil and cook until potatoes are almost done but still firm, about 15 minutes. Drain and cool.

In a cup or small bowl, mix together the paprika, cayenne pepper, mustard powder, cook garlic, black pepper, celery salt, cumin and parsley. Set aside. 

When the potatoes are cooled, slice them lengthwise into wedges. Place them skin side down on a plate. Coat with cooking spray and sprinkle seasoning evenly over them. Cover and let stand for 1 hour.

Preheat outdoor grill on medium heat

Grill potato wedges until browned and hot, turning occasionally to avoid burning. Serve with sour cream.

Low fat cooking spray

2 large potatoes, peeled and cubed

1 medium onion, chopped

1 clove garlic, minced

2 finely sliced chili's, jalapenos or green chili's (take out seeds to tone down hotness)

1 vegetable stock cube

2 cups hot water

1 cup milk (whole or skim)

Salt and pepper to taste

Chopped coriander or cilantro (for garnish)

Spray large saucepan and saute'  onion, potatoes, garlic and chili's until slightly softened.  Dissolve veg stock cube in hot water and add to sauted vegetables.  Bring mixture to boil and reduce heat.  Cover and simmer gently for about 15 minutes or until potatoes are tender.  Use stick blender to blend in pan, if desired, for about 20 seconds.  Season with salt and pepper and garnish with cilantro.

4 small baking potatoes

1/2 tsp paprika

1/8 tsp cayenne pepper

1/8 tsp mustard powder

1/8 tsp garlic powder

1/8 tsp black pepper

1/8 tsp ground cumin

1/8 tsp celery salt (optional)

1/2 tsp dried parsley (optional)

cooking spray

1/2 cup sour cream

Place whole potatoes into a pot filled with enough water to cover.  Bring to boil and cook until almost done, but still firm.  Drain and cool.

Place all spices in a small bowl.  Set aside.

Cut potatoes lengthwise into wedges.  Place them skin side down on a plate.  Coat with cooking spray and sprinkle the seasoning on top.  Cover and let stand approximately 1 hour.

Pre heat grill on medium heat.

Grill potato wedges until browned and hot, turning occasionally to avoid burning. 

Serve with sour cream.

6 medium russet potatoes

4 tbsp. butter

- salt and pepper to taste

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 the shell intact.

Mash the pulp and season with butter, salt and pepper. Add milk/cream to make a light and fluffy mixture. Pile back into the shells, top with cheese, return to 350 degrees over for 15 to 20 minutes before serving.

Tasty Toppings (optional):

Sauteed mushroom and onion

Diced crispy bacon or ham

Finely diced chili peppers

Salsa