Andre’s Parmentier Potatoes
Yield: 16 servings
INGREDIENTS:
8 medium Idaho potatoes (8 to 10 ounces each), scrubbed and patted
dry
2 tablespoons olive oil
3 tablespoons unsalted butter
1 pound beef tenderloin, trimmed, and cut into 1/4-inch pieces
1/3 cup diced sweet onion, such as Vidalia or Maui
1 tablespoon finely chopped garlic
5 tablespoons seasoned rice vinegar
1/4 teaspoon salt
pinch of herbes de Provence
pinch of white pepper
1/3 cup heavy cream
6 ounces crumbled goat cheese
1/4 cup seasoned bread crumbs
DIRECTIONS:
Preheat an oven to 400°F.
Place the potatoes in a bowl and lightly coat with the oil. Transfer
to a sheet pan with enough room between the potatoes so they are
not touching. Bake for 40 to 45 minutes, or until they easily collapse
when squeezed.
Remove the potatoes from the oven and decrease the oven temperature
to 325?F. Cut each potato in half lengthwise. Scoop out the all
the cooked potato except for 1/8 of an inch around the potato shell
and transfer to a bowl. Set aside. Return the potato shells to the
sheet pan and set aside.
Heat a large saute pan over high heat until slightly smoking. Add
the butter and when completely melted, add the beef, onions and
garlic. Saute until the edges of the beef have slightly caramelized
and the onions are translucent and beginning to change color.
Add the vinegar, salt, herbes de Provence, and pepper and cook until
the liquid has completely evaporated.
Mash the potatoes until smooth. Pour in the cream, add the beef
mixture, adjust the seasoning and mix to completely incorporate.
Evenly distribute the mixture back into the baked potato shells.
Top with the goat cheese and sprinkle with the bread crumbs. Return
the potatoes to the oven and bake for 15 to 20 minutes until the
cheese-crumb topping is lightly toasted. Serve immediately.
Baked Potato
Yield: 4 servings
Approximate nutritional analysis per serving: 120 calories, 0 grams
fat, 3 grams protein, 27 grams carbohydrate, 0 mg cholesterol, 5mg
sodium.
INGREDIENTS:
4 Potatoes (5.5 ounces each)
Toppings:
sour cream
butter
grated cheddar or Swiss cheese
DIRECTIONS:
CONVENTIONAL OVEN METHOD
Pre-heat oven to 450°F. Wash and dry potatoes.
With a fork or sharp knife, pierce each potato 2 or 3 times.
Place on cookie sheet or baking pan. Bake 50 to 60 minutes or until
tender when pierced with a fork.
MICROWAVE METHOD
Wash and dry potatoes. With a fork or sharp knife, pierce each potato
2 or 3 times.
Place potatoes in a circle on a paper towel, leaving a 1-inch space
between each potato.
Cook on HIGH for 15 to 20 minutes or until tender when pierced with
a fork, turning once during cooking and removing any that are done
after 15 minutes.
Let potatoes stand for 5 to 10 minutes before serving.
Baked Potato with Herbed Cottage Cheese
Yield: 100 servings
Approximate nutritional analysis per serving: 128.1 Calories; 1.3
g Fat (8.8% calories from fat); 3.5 g Protein; 27.4 g Carbohydrate;
0 Cholesterol; 18 mg Sodium
INGREDIENTS:
1 gal. plus 1 qt. Lowfat cottage cheese 8 lbs.
1 1/2 qt. Plain lowfat yogurt 3 lbs.
1/2 c Lemon juice
1 qt. Green onions, chopped 6 oz.
3/4 c Dill weed
100 Potatoes (80 count)
DIRECTIONS:
Combine and blend cottage cheese, yogurt and lemon juice.
Fold in onions and dill.
Cover and refrigerate until time of service.
Serve each baked Idaho Potato with 2 oz. of topping (1/4 c ladle)
Broccoli-Shrimp Stuffed Potatoes
Yield: 2 Servings
Approximate nutritional analysis per serving: 399 cal, 3 g fat,
124 mg cholesterol, 696 mg sodium, 25 g protein, 68 g carbohydrates
INGREDIENTS:
2 large Idaho Potatoes
1 cup fresh broccoli florets
1 green onion, thinly sliced
3/4 cup chicken broth
2 teaspoons low-sodium soy sauce
1 teaspoon rice wine vinegar
2 teaspoons cornstarch
1/3 cup fresh or frozen cooked shrimp, or 1 (6-ounce) can shrimp
drained
2 teaspoons diced pimento (optional)
DIRECTIONS:
Scrub potatoes; pierce several times with a fork. Wrap each potato
in a microwave-safe paper towel; arrange potatoes 1 inch apart.
Microwave at HIGH 6 to 8 minutes, turning and rearranging once,
let stand 2 minutes. With a fork, pierce the skin in the form of
a cross. Press the ends of the potato toward the center, lifting
and fluffing the mat of the potato.
Combine broccoli and onion in a 9-inch microwave-safe pie plate;
cover with microwaveable plastic wrap and microwave at HIGH 3 to
4 minutes, or until tender. Drain.
Combine chicken broth, soy sauce, vinegar and cornstarch in a 4-cup
glass measure, microwave, uncovered, at HIGH 2 to 3 minutes, or
until slightly thickened.
Pour sauce over broccoli; stir in cooked shrimp and pimiento. Spoon
mixture over potatoes.
Buckeye Twice-Baked Potato
Yield: 4 servings
Approximate nutritional analysis per serving: 603 calories, 17g
protein, 73g carbohydrate, 28g fat, 78mg cholesterol, 632mg sodium
INGREDIENTS:
4 Potatoes (10 to 11 oz. each)
1/2 cup Crumbled blue cheese
2/3 cup Monterey Jack cheese, shredded
1/3 cup Heavy cream
1/4 cup Sour cream
3 tbsp. Bacon, cooked and crumbled (3 to 4 slices)
2 tbsp. Butter, softened
2 tbsp. Green onions, thinly sliced
1/8 tsp. Ground nutmeg
1/4 to 1/2 tsp. Salt
DIRECTIONS:
Heat conventional oven to 425°F. Pierce tops of potatoes with
fork several times. (Do not wrap in aluminum foil.) Bake potatoes
on oven rack 60 to 70 minutes or until tender when pierced. (When
using a convection oven, bake at 375°F for 55 minutes.) Remove
from oven; cool 10 to 15 minutes.
Meanwhile, in large bowl, combine all remaining ingredients. Cut
a thin slice off top of each potato. Using a teaspoon, scoop out
center of each, leaving the shell. Add potato centers to cheese
mixture. Using fork, break up potatoes and mix until well blended.
Spoon mixture into potato shells. Transfer to baking sheet. Position
potatoes under broiler so that tops are 5 inches from heat source.
Broil 4 to 6 minutes or until tops are golden brown. Turn off heat;
close oven door and leave potatoes in oven for an additional 7 to
10 minutes.
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