The Potato Pouch

I just got this in the mail a couple of weeks ago.  I am loving it!
I can make 3-4 baked potatoes in my microwave in about 8 minutes.  (My microwave takes longer than the suggested time on the bag)
The potatoes come out moist, soft, and yummy!

This is perfect for a busy lady like me!

Fried Potatoes

We have some friends that come over for dinner quite often.  The husband always asks for my fried potatoes.  I am an Idaho girl, so I like to think I can cook some mean potatoes.  Actually, I don't really know what's so special about this particular side dish, but since he seems to be so infatuated with it, I thought I would share the process.

Peel and cut 5-6 potatoes into smaller pieces (about 1 inch)
Put 3-4 tablespoons oil into pan
Place potatoes in pan
Add seasonings of your choice.  (I like to add garlic powder, salt, pepper, and onion powder)
Add a little water to the pan after the potatoes start to sizzle.  (It helps the spuds get nice and soft)
Continue cooking until potatoes are soft.  Enjoy!

Twice Baked Potatoes

 







Ingredients:

• 4 large potatoes
• 1 teaspoon olive oil (optional, for a softer-skinned potato)
• 1/2 cup reduced-fat ("light") sour cream
• Pinch nutmeg
• Salt and freshly ground pepper to taste
• Milk (as desired, for consistency)

Directions:

1. Preheat oven to 425° F. Pierce potatoes with a fork several times. Rub potato skins with olive oil if a softer potato skin is desired. Bake potatoes directly on the middle oven rack for 50 - 60 minutes or until they yield to gentle pressure.
2. While potatoes are still hot (use oven mitt to hold potato), cut them in half lengthwise. Scoop out the interior flesh of the potato into a medium-sized bowl, leaving a shell about 1/4-inch thick all around. Using a potato masher, mash the potato flesh.
3. Add sour cream and seasonings and mash until smooth, adding a little milk if necessary to make a smooth consistency. Stir in add-ins as desired.
4. Turn oven to 400° F. Using a spoon, gently fill the potato shells with the potato mixture, mounding it up high. Place filled potatoes on a baking sheet and bake for 18 - 20 minutes or until hot.

Whipped Sweet Potatoes with Caramelized Apples

Ingredients

4 large sweet potatoes (3lbs)
3 Tb unsalted butter, softened
2 Tb heavy cream
1/2 c applesauce
2 tsp fresh ginger, grated
kosher salt and freshly ground black pepper
2 apples, peeled and cored
3 Tb sugar

Preparation

Place sweet potatoes on a parchment-lined baking sheet; pierce each several times with a fork. Bake until very tender when pierced with a paring knife, about 50 minutes. Remove from oven and let cool slightly.
Cut open potatoes and scoop out flesh into bowl of an electric mixer, fitted with paddle attachment. Add 2Tb butter and cream and beat until smooth. Add the applesauce and ginger. Season to taste with salt and pepper. Transfer to an oven-proof serving dish and bake at 375 F until heated through (10 minutes).
Cut the apples into 1″ pieces. Melt the remaining Tb butter in a non stick skillet over medium-high heat. Add apples and sugar; saute until golden and nicely caramelized, about 8 minutes. Top potatoes with apples and serve immediately. Serves 6.