New Potato Recipes
Here's some new potato recipes to sink your teeth into.
Potato recipes are among the favorite recipes we carry so we will be experimenting and adding more as time goes by. Here is one we just recently tried. It takes the place of the boring boiled potatoes.
Pressure Cooked Potatoes
2 - 4 potatoes
1 cup chicken broth
1 teaspoon parsley
onion powder to taste
seasoning salt to taste
Wash the potatoes thoroughly if you want to use the skin, or peel if preferred. The potato skin contains a lot of nutrients and really work well in this recipe.
Slice the potatoes into small pieces. In the pressure cooker, rub a light coating of oil on the bottom and add 1 cup of chicken broth. Add the remainder of the ingredients, except for the parsley, and stir.
Add the potatoes and stir them so they are all coated with the broth. Now spread the parsley over the top.
Bring the cooker to pressure, then lower the heat and pressure cook for about 3 minutes. Remove the cooker from the heat and allow it to sit for about 2 more minutes, then release the remainder of the steam.
Scoop the potatoes out with a slotted spoon and serve. This is a very quick and simple recipe and you don't even need to put butter over them because they taste delicious as they are.
Broccoli Baked Potatoes
6 medium Idaho potatoes
3 stalks broccoli
1 cup skim milk
1 cup shredded low fat Cheddar cheese
1/8 tsp pepper
Scrub the potatoes and make shallow slits around the middle as if you were cutting the potatoes in half lengthwise. Bake until done, 30 to 60 minutes.
Peel broccoli stems. Steam whole stalks just until tender and chop finely. Carefully slice the potatoes in half and scoop the insides into a bowl with the broccoli. Add the milk, 3/4 cup cheese and pepper. Mash together until the mixture is pale green with dark green flecks.
Heap into the potato jackets and sprinkle with remaining cheese. Return in oven to heat through (about 15 minutes).
Now, this is not a potato recipe but something many of you may want to know. Potatoes have a lot of potassium and if you are on a low potassium diet, soak the potatoes for about 2 hours. Drain them and rinse and clean the pan, then cook. This will lower the potassium.
Pati is a kidney transplant patient and this was a tip we got from them because we love potatoes!
O'Charley's Baked Potato Soup
3 lbs. red potatoes
1/4 cup margarine, melted
1/4 cup flour
8 cup half-and-half
1 (16-ounce) block Velveeta cheese, melted
White pepper, to taste
Garlic powder, to taste
1 tsp. hot pepper sauce
1/2 lb. bacon, fried crisply
1 cup cheddar cheese, shredded
1/2 cup fresh chives, chopped
1/2 cup fresh parsley, chopped
Dice unpeeled red potatoes into 1/2-inch cubes. Place in a large Dutch oven, cover with water and bring to a boil. Let boil for 10 minutes or until 3/4 cooked.
In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half-and-half, stirring constantly. Continue to stir until smooth and liquid begins to thicken.
Add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder and hot pepper sauce.
Cover and cook over low heat for 30 minutes, stirring occasionally.
Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.
Crockpot Cream of Sweet Potatoe Soup
3 Sweet potatoes, peeled and sliced
2 c Chicken bouillon
1 ts Sugar
1/8 ts Each ground cloves and nutmeg
Salt to taste
1 1/2 c Light cream, half-and-half, or milk
Put sweet potatoes and bouillon in cooker. Cover and cook on high 2 to 3 hours or until potatoes are tender.
Force potatoes and liquid through food mill or puree in blender. Put back in cooker with remaining ingredients. Cover and cook on high 1 to 2 hours.
Serve hot or chilled with a dollop of sour cream if desired. Makes about 1 quart.
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