Food Topic: Potatoes

The following is a brief description of potatoes that are readily available in our area and which cooking application they work best:

Russet — large, brown skin, white-fleshed

Red/New — red skin, white flesh

German Butterball — a yellow-fleshed small oval potato

Yukon Gold — yellow skin and flesh

Roasting- good flavor when roasted: Red/New, Yukon Gold
Baking-they hold their shape if baked: Russet, Yukon Gold, Red/New
Salad- suitable for salad use (often firm and waxy-fleshed when boiled): Yukon Gold, Red/New
Mashing- when mashed they form a smooth consistency, neither fibrous nor grainy: Red/New, Yukon Gold
Boiling- retains some shape when boiled: Yukon Gold, Red/New

TWICE BAKED POTATOES

Serves 8

You can make these a day ahead of time. Just remember to increase the baking time

4 russet potatoes

1 ½ c sour cream

½ c milk

1 stick butter, melted

¼ c chopped, cooked bacon

2 scallions sliced, greens included

2 tsp salt

½ tsp black pepper

½ c cheddar cheese, grated

Bake potatoes until tender, about 1 hour at 400 degrees F. Cut potatoes in half lengthwise and remove potato, leaving a thin layer of potato in the skins. Mix sour cream through the black pepper with the potato, mashing smooth. Easily done with a mixer. Refill the skins with the potato filling. Top with grated cheddar cheese and bake a second time at 400 degrees F for 25 minutes, until heated through and lightly toasted. If made up ahead of time, increase the cooking time to 35-45 minutes.

SWEET POTATO CASSEROLE

Serves 8

This whole recipe can be assembled the day before. Leftover sweet potatoes work well in this recipe.

4 sweet potatoes, cooked, cooled, lightly mashed

½ c butter, melted

¼ c brown sugar

½ c pecans, coarsely chopped

Mix the mashed sweet potatoes with half of the butter and half of the brown sugar and put in a 8x8” greased pan. Drizzle the rest of the butter and brown sugar and pecans on top of the sweet potatoes. Bake at 350 degrees F for 30 minutes until heated through. The baking time will increase by at least 15 minutes if the potatoes and pan are cold from the refrigerator.