It’s Tater Time!

We’ve just recently dug our potatoes and were pleased with our tiny “crop” – lacking in comparison to most around these parts, but enough to see us through the winter. As we dug, I stood in amazement as I clearly recalled my skeptisism just a few months earlier, as we threw little pieces of potatoes into the ground. It is amazing what God can do with a few broken pieces - and just like those potatoes, when planted in the right soil, if nurtured and properly tended, we can grow into into a productive harvest and help sustain others.

A vegetable that grows well in most climates, the potato is one of the world’s most important crops. The United States alone produces about 350 million bags of potatoes a year with Idaho, Washington, Maine, Oregon and North Dakota as leading states in production. Growers throughout the world produce about 6 billion bags of potatoes annually; Russia grows about 30% of the world’s total potato crop, which is more than any other county, followed by Poland, the United States and China, respectively. Kennebec, Russet, Irish, Yukon and Red are among the most familiar varieties to our region.

Not only are they good, but good for you; rich in minerals and vitamins, healthy, unless, of course, smothered wtih butter, sour cream and cheese. An average-sized (baked) potato that weighs from 6-8 ounces contains only about 100 calories.

Quick Potato Cheese Bake

4 cups mashed potatoes
½ cup Parmesan cheese
2 eggs, slightly beaten
½ cup grated cheddar cheese

Combine potatoes, Parmesan cheese and eggs. Season to taste. Place in casserole.

Top with cheddar cheese and bake for 25 minutes at 350 degrees.

Easy Hashbrown Casserole

1 bag frozen hashbrowns
1 cup sour cream
¼ cup finely chopped onion
1 can cream of chicken soup
1 can cream of mushroom soup
1 tsp. pepper
Salt to taste
1 stick butter, melted
2 cups shredded cheddar cheese
1 roll Ritz crackers

Thaw potatoes. Mix with the sour cream, onion, salt to taste, pepper and soup, ½ the cheese, and ½ the butter.

Place in casserole pan, sprinkle other half of cheese over top, then top with crushed Ritz crackers. Sprinkle rest of the butter over the crackers. Bake at 350 F until golden.

Low-Fat Potato Soup

1 (16 ounce) package frozen loose-pack hash brown potatoes
with onion and peppers
2 (10.5 ounce) cans fat-free chicken broth
1 (2.5 ounce) package fat free country-style gravy mix
½ cup water
½ cup chopped green onion for topping
1 cup shredded reduced-fat Cheddar cheese

In large pot, combine hash browns and chicken broth. Bring to a boil, turn heat to medium-low, and simmer for about 10 minutes. In separate bowl, stir together gravy mix and water. Stir gravy mixture into potatoes, and simmer until thickened. Remove from heat and let stand for a few minutes before serving.
Serve with chopped onions and grated cheese if desired.

Onion Roasted Potatoes Recipe

1 envelope dried onion soup mix
1/3 c. vegetable oil
2 lbs. potatoes, peeled

Heat oven to 450 degrees. In large plastic bag, add potatoes, cut into chunks, oil and soup mix. Shake until potatoes are well coated. Place in shallow baking pan and bake, stirring occasionally, for 40 minutes or until potatoes are tender and golden brown.

Baked Potato Skins

8 lg. potatoes, baked and cooled
2 Tbsp. butter, melted
½ lb .bacon, fried, drained, crumbled
1 small minced onion
½ cup grated Cheddar cheese

Cut potatoes in half lengthwise, leaving skins on. Scoop out potatoes. Brush inside of skin with butter, bacon and onions. Top with cheese. Bake 15 minutes at 450 degrees or until crispy.

Healthy Baked Wedges

12 potatoes washed and cut lengthwise into 8 wedges each
1 egg white, beaten
Seasoned salt
Cooking spray
1 large nonstick baking sheet

Preheat oven to 450°F. Rinse potato wedges briefly in cold water and dry them well on paper towels. Place egg white in a large mixing bowl. Add potatoes and toss them well to coat. Spray baking sheet with cooking spray. Spread potatoes on sheet, shaking off excess egg white. Spray tops of potatoes lightly and evenly with cooking spray. Place potatoes in hot oven and roast approximately 25 minutes. During cooking time, turn potatoes once or twice with tongs or a spatula. The fries should be golden brown and crisp on the outside and tender on the inside. Sprinkle fries with seasoning, transfer them to a serving bowl and serve hot.

A great snack for kids, especially when served with ketchup, ranch dressing, or melted-cheese dip.

 

 

Don’t forget your copy of “Lovin’ Spoonful . . . Cooking With Family and Friends,” a compilation of nearly 400 mouth-watering recipes by Sherrie Norris. It is available at all locations of High Country Media – Boone, Banner Elk, West Jefferson, and at The Avery Journal in Newland, all Boone Drugs, Black Bear Books, Trailway Laundry, Wilcox Emporium,( top level, booth 312-W,) and beginning June 15 at Mast Store locations.