Baked Pommes Frites (Potato Appetizer Recipe)
Yield: 4 servings
Approximate nutritional analysis per serving: 278 calories, 1 g
fat, O mg cholesterol, 154 mg sodium, 6 g protein, 64 g carbohydrates
4 large Potatoes, well scrubbed
1/4 teaspoon salt
Preheat oven to 450° F.
Cut each potato into eight lengthwise wedges. Place potatoes in
an ungreased baking pan. Spray potatoes evenly with cooking spray.
Bake 20 minutes. Remove potatoes from the oven, turn them over using
a spatula, and return the potatoes to the oven to bake an additional
10 minutes, or until golden brown. Season with salt and serve hot.
Suggested Dipping Sauces: Roasted Garlic Green Olive Dill Lemon
Baked Tomatoes Stuffed with Cheesy Potatoes
Yield: 6 Servings
Approximate nutritional analysis per serving: 305 calories, 12 grams
fat, 25 mg. cholesterol, 558 mg. sodium, 10 grams protein, 30 grams
6 large, firm, unpeeled tomatoes
3 cups mashed Idaho Potatoes (using fresh potatoes or instant potato
flakes prepared according to package directions)
1/4 cup fresh, chopped chives
1/2 teaspoon dried thyme
1 - 2 teaspoons pepper
1 1/4 cup shredded cheddar cheese, divided
1/4 cup dry bread crumbs
3 teaspoons paprika
Salt to taste
Preheat oven to 350°F.
Using a paring knife, remove the stem end of each tomato. Using
a grapefruit spoon, small melon baller or a teaspoon, carefully
hollow out each tomato, removing seeds and juice. Sprinkle the inside
of each tomato with a little salt and place the tomatoes upside
down on a cooling rack to drain for about 15 minutes.
In a medium mixing bowl, combine the potatoes, chives, thyme, pepper
and 1 cup of the cheddar cheese. Fill tomato cups with the potato
mixture using a teaspoon.
In a small bowl, combine bread crumbs, remaining 1/4 cup cheddar
cheese and paprika; sprinkle on top of each tomato.
Place filled tomatoes in non-stick or well-oiled muffin cups. Bake
10 - 15 minutes until topping is crisp and tomatoes are heated through.
Yield: 35 servings
2 lb 6 oz browned ground sausage
1 1/2 cups finely chopped onion
1 1/2 lb shredded cheddar cheese
1 3 lb bag of frozen shredded hash browns
21 Eggs, beaten
1 Tbsp dry mustard
2 quarts milk Crust:
6 cups all-purpose flour
1 Tbsp salt
1 1/2 tsp baking powder
2 cups lard
1 1/2 cups ice water
Blend crust ingredients together and knead until smooth. Divide
dough in half. Roll out first half large enough to fit 10X15 _ pan.
Place rolled dough in greased pan, press up the sides of the pan.
Place a layer of shredded frozen hash browns on top of crust.
Next mix the ground sausage and onion and place on top of hash browns.
Place a layer of cheese over meat/onion mixture. Beat eggs, milk
and dry mustard together and pour over top of layers. Roll remaining
crust and place on top. Seal and tuck edges into pan. Make 6-8 slits
with knife in top crust. Bake at 375°F for 30 minutes. Brush
top with butter, rotate pan and continue baking another 30 minutes
until a knife inserted in the center comes out clean or an internal
temperature reaches 165°. Cut into 2X2 squares. Serve hot.
Yield: 4 - 6 servings
4 Large Idaho Russet Potatoes, peeled, each cut in 6 wedges
1/4 C. Olive Oil
1/2C. Dry Parmesan Cheese
1 C. Instant flaked mashed potatoes
2 tsp. Old Bay Seasoning
1 Pinch Cayenne pepper
Pan spray coating
salt to taste
Blanch potato wedges in salted water. Drain. While hot, toss with
half the oil.
In bowl mix cheese, flaked potatoes, Old Bay Seasoning and pepper.
toss with warm potatoes to coat well.
Spread potatoes on pan sprayed with coating.
Bake at 450° F, 18-20 minutes, or until cooked through.
Season with salt.
Serve with Marinara, Bologneses or Blue cheese sauce, if desired.