Idaho Potatoes Supreme Recipes

60+ BEST POTATO RECIPES - CAESAR ROASTED RED POTATOES

Steps:

• Scrub (but don't peel) potatoes and cut each into 4 quarters, then place all the pieces in a large plastic bag.
• Take the red pepper, cut it in half and core out the seeds in the middle, then dice it into small pieces. Add the red pepper pieces in the bag with the potatoes. Add about 1/8 cup olive oil to the bag and shake it around until the oil is coating all the potato and red pepper pieces.
• Pour the contents of the bag out onto a cookie sheet. Arrange the potatoes so they are laying flat.
• Bake at 450 degrees for 25 to 30 minutes, or until they begin to look lightly toasted.
• Use a spatula to move the potatoes and peppers into a large bowl. Pour in the caesar dressing and toss to coat then top with parmesan cheese flakes.

IDAHO POTATOES SUPREME

Steps:

• Cook potatoes with jackets on until almost done or use leftover baked potatoes.
• Peel, cool and grate coarsely.
• Mix together remaining ingredients, but reserve 1/2 cup of grated cheese and corn flakes.
• Add this mixture to grated potatoes and blend carefully.
• Bake uncovered at 350 F for 1/2 hour.
• Sprinkle top with 1/2 c.
• grated cheese and 1/2 c.
• crushed corn flakes.
• Bake 15 minutes longer.

MASHED POTATOES SUPREME

Steps:

• Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. , In a large bowl, mash the potatoes. Add the cream cheese, butter and cream; beat until blended. Stir in the green pepper, onions, pimientos, salt and pepper. Stir in 1/3 cup cheddar cheese and 1/3 cup Parmesan cheese. , Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining cheeses. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

POTATOES SUPREME

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool., In a large bowl, combine soup, 1-1/2 cups cheese, sour cream, onions, salt and pepper; stir in potatoes., Place in a greased 13x9-in. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

IDAHO POTATO SUPREME

Steps:

• 1. In a l-quart microwave-safe casserole combine broccoli, mushrooms, green onion, red pepper and 2 tablespoons water.
• 2. Micro-cook covered, on 100% power (high) 3 to 5 minutes or until vegetables are tender; drain well.
• 3. Add turkey (or ham will work too); cook, covered, on high 2 to 3 minutes or until heated through.
• 4. Stir together yogurt, milk, cornstarch, mustard and nutmeg; add to broccoli mixture.
• 5. Cook, covered, on high 2 to 4 minutes or until mixture is thickened, stirring every 30 seconds.
• 6. Spoon over hot baked potatoes; sprinkle with Parmesan cheese.

BASIC HASSELBACK IDAHO® POTATOES

Steps:

• Preheat oven to 400 degrees F.
• Prepare a bowl of cold water with a squeeze of lemon juice in it. Slice off the bottom of each Idaho® Russet Potato lengthwise to make them steadier for cutting. Place potato between two chopsticks. Cut slits 1/4 apart using the chopsticks as a guide to keep from cutting all the way through. The slices should stay connected at the bottom. Carefully fan out the sliced pieces without breaking them apart. Place the cut potato in the prepared bowl of water while you cut the remaining potatoes.
• Melt butter in a saucepan over medium heat. Add a couple of sprigs of rosemary, the sliced garlic, and a sprinkle of salt and pepper. Let sit a few minutes to season the butter.
• Remove potatoes from water and dry thoroughly. Place on a baking sheet. Brush potatoes with some of the melted butter and bake for 1 hour. Halfway through cooking, the potatoes will start to fan out. When this happens, brush with some more of the melted butter.
• Remove from the oven. Brush with remaining butter, sprinkle with salt, and garnish with chopped parsley. Serve right away.