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Updated on July 23, 2018
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Interesting Potato Facts
Potatoes are an interesting vegetable. They are high in potassium, carbohydrates, protein, relatively low in calories, a great source of Vitamin Band C, not to mention fiber and iron. They are the number one vegetable eaten by Americans and the one consumers order the most when eating out. According to the International Potato Center in Peru there are over 4,300 different varieties of potatoes in the Andes alone. Every year in America alone it is estimated that the average person consumes about 1440 each. That's amazing. Even more mind blowing is the fact that Europeans eat about twice that. So grab yourself a potato and enjoy.
Crockpot Baked Potato Salad
Ingredients:
5 lbs potatoes, peeled, cubed and boiled
1/2 cup butter, melted
4 cups shredded sharp cheddar cheese
2 cups sour cream
2 tsp minced onions
3 1/4 oz jar bacon bits
salt, to taste
pepper, to taste
1/2 cup chopped scallions
Directions:
Combine potatoes and butter; add cheese, sour cream, minced onions, and bacon bits.
Mix well, add salt and pepper to taste.
Place in a crockpot on high for 1 hour or low for 2 hours.
Stir every 30 minutes until done.
Just before serving, sprinkle with scallions.
Cheesy Scalloped Potatoes
Ingredients:
8 cups potatoes, peeled and sliced
4 cups onion, sliced
1/2 tsp pepper
1 tbsp garlic salt
2 tbsp bacon bits
3 cups milk
2 tbsp butter
1 1/2 cup shredded four cheese blend
Directions:
Preheat oven to 425 degrees.
Layer 4 cups potatoes in a buttered 13" x 9" baking dish; top with onions and remaining potatoes.
Sprinkle with pepper, garlic salt, and bacon bits.
Pour milk over the top.
Dot with butter and bake for 1 hour.
Sprinkle with cheese 15 minutes before finished.
Potato, sausage, and cheese casserole
Ingredients:
1 lb ground mild sausage
4 cups cubed chopped potatoes
1 cup shredded four cheese blend cheese
1/4 cup chopped onions
1 (4oz) can green chilies, drained
6 eggs
3/4 cup milk
1/4 tsp salt
1/8 tsp pepper
1/4 tsp garlic powder
1/2 cup grated Parmesan cheese
Directions:
Preheat oven to 350 degrees.
Crumble and cook sausage until browned.
Drain over grease.
Spread potatoes in greased 13" x 9" baking dish.
Top with cooked sausage, cheese, onions and chilies.
Beat eggs, milk, salt, pepper, and garlic powder until frothy.
Pour egg mixture over sausage and bake 30 minutes.
Remove from oven and sprinkle with Parmesan cheese.
Bake 15 more minutes, until eggs are set.
Mississippi Potato Casserole
Ingredients:
1 1/2 cups large curd cottage cheese
1 cup sour cream
1 cup scallions, cut in 1/2" pieces
1 clove garlic, minced
1 tsp salt
1/2 tsp pepper
5 cups cubed potatoes, peeled, cooked and cooled
1/2 cup shredded four cheese blend cheese
Directions:
Preheat oven to 350 degrees.
Combine cottage cheese, sour cream, scallions, garlic, salt, and pepper.
Fold in potatoes
Pour into buttered 8" x 8" baking dish.
Top with cheese.
Bake for 40 minutes.
Hot potato salad
Ingredients:
6 medium potatoes
2 hard boiled eggs, chopped
4 slices thick cut bacon, cut in 1" pieces
1/4 cup minced onions
1 egg, beaten
4 tbsp vinegar
1 tsp dry mustard
1 1/2 tsp salt
Directions:
Boil potatoes until easily pierced with a fork.
Drain, peel and dice while warm.
Mix with chopped boiled eggs.
Fry bacon with onion until cooked but not crisp.
Remove bacon and onion with slotted spoon and add to potatoes.
Beat warm bacon grease gradually into beaten egg.
Add vinegar, dry mustard, and salt.
Combine mixture with potatoes.
Serve warm.
Which recipe would you be most likely to try?
“Only two things in this world
are too serious to be jested on,
potatoes and matrimony.”
~ Irish Saying
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May the frost never effect your spuds.
— Old Irish Blessing
It is easy to halve the potato where there is love.
— Irish Proverb
Potato Candy
Ingredients:
- 1/3 cup peeled, cooked, and mashed russet potato, cold (about 1 large potato)
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon table salt
- 6 to 7 cups powdered sugar
- 1/3 cup creamy peanut butter
Instructions:
- Beat mashed potato and next 3 ingredients at medium speed with a heavy-duty electric mixer 2 minutes. Beat in 6 cups powdered sugar, 1 cup at a time. Add up to 1 cup powdered sugar, 1 Tbsp. at a time, to form dough.
- Gather dough into a ball; dust with powdered sugar. Roll to 1/8 inch thick on parchment paper, and cut into a 12- x 10-inch rectangle. Generously sprinkle powdered sugar over dough, and place a piece of parchment paper over rectangle. Invert rectangle; discard parchment paper on top.
- Spread peanut butter over dough. Starting at 1 long side, tightly roll up candy, jelly-roll fashion, using parchment paper as a guide. Wrap in parchment paper, and freeze 1 hour. Cut into 1/4-inch-thick slices, and serve. Refrigerate sliced candy in an airtight container up to 1 week.
I obtained this recipe from http://www.myrecipes.com/recipe/potato-candy
