Potato Recipes

Potato Recipe

Potato Soup Recipe

Potato Salad Recipe

Baked Potato Recipe

Sweet Potato Fries Recipe

Mashed Potato Recipe

German Potato Salad Recipe

Potato Pancake Recipe

Scalloped Potato Recipe

Sweet Potato Casserole Recipe

Red Potato Salad Recipe

Potato Skin Recipe

Potato Wedges Recipe

Homemade Potato Chips Recipe

Au Gratin Potato Recipe

Low Fat Potato Recipe

Traditional American Potato Salad

Crockpot Potato Recipes

Fingerling Potato Recipe

Healthy Potato Recipes

Potato Candy Recipe

Irish Potato Recipe

Parmentier Potatoes

Ham Potato Recipe

Vegetable Potato Recipes

Potato Wine Recipe

Potato Bread Recipe

Potato Dessert Recipe

French Fries Potato Recipe

Hash Brown Potato Recipe

Mexican Potato Recipe

Ranch Potato Recipe

Pressure Cooker Potato Recipe

Potato Breakfast Recipe

New Potato Recipe

Potato Appetizer Recipe

Potato Dipping Sauces

Instant Potato Recipe

Potato Main Dish Recipes

Microwave Potato Recipe

Potato Side Dishes

Interesting Facts

Potato Days Festival

How Potatoes Grow

Potato Nutrients

Potato Clock

Privacy Policy


Potato Recipes collection

Chocolate Chip Potato Poppers (good for breakfast)

Chocolate Chip Potato Poppers

Yield: 12 servings
Approximate nutritional analysis per serving: 152 calories, 3g protein, 24g carbohydrate, 4g fat, 0mg cholesterol, 144mg sodium


cooking spray
1-1/3 cups flour
2/3 cup instant Idaho Potato flakes
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup skim milk
2 egg whites
2 tablespoons vegetable oil
2 teaspoons vanilla extract
1/4 cup mini semi-sweet chocolate chips

Preheat oven to 375?. Coat the cups of 2 mini-muffin pans (24 cups) with cooking spray.
In a large bowl, stir together the flour, potato flakes, sugar, baking powder, cinnamon and salt until mixed. Stir in the milk, egg whites, oil and vanilla extract until blended. Add the chocolate chips and mix well.
Spoon the batter into the muffin cups, filling them about 3/4 full. Bake 14-17 minutes, or until golden in color and a toothpick inserted in the center comes out clean. Loosen the edges of each muffin with a knife, and transfer them to a wire rack to cool completely.

Broccoli-Shrimp Stuffed Potatoes

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


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)


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.

Potato Recipes collection