Indian-Style Stuffed Baked Potatoes with Bell Peppers

Idaho Potato Supreme * Italian Scalloped Potatoes

Idaho Chicken Scallop

 


Indian-Style Stuffed Baked Potatoes with Bell Peppers

 

Chutney

3 Red bell peppers

1/2 c Tomato-vegetable juice or

Water

1/4 c Chopped cashew nuts, pan

Toasted

1/8 ts Cayenne pepper

Salt to taste

Potatoes and Vegetables:

4 md Baking potatoes

4 Carrots, scrubbed and sliced

1/2 inch thick

2 Zucchini, halved and sliced

1/2 inch thick

3 Yellow bell peppers, seeded

And cut lengthwise in strips

Drizzle olive oil or spray

1/2 c Chopped cilantro

2/3 c Shredded soy cheese

1 1/2 ts Minced jalapeno peppers

(more or less to taste)

1/2 ts Salt (optional)

Black mustard seeds (opt)

 

Chutney:

Combine chutney ingredients in a food

processor and puree until smooth. Set aside.

Potatoes and vegetables:

Preheat oven to 400 degrees. Prick potatoes and back for 1 hour. Place carrots and zucchini and bell pepper on a non-stick baking tray or trays lined with parchment. Drizzle or spray with oil and toos to cover. Bake vegetables about 45 minutes, turning once,until tender and browned.

Remove baked potatoes from oven and cut in half lengthwise. Scoop out flesh into a bowl, leaving a 1/2-inch-thick potato shell. Mash potato flesh, then mix in cilantro, soy cheese, jalapenos and salt if desired.

Spoon potatoe mixture into shells and return to oven for about 15 minutes to reheat. Top with roasted vegetables and drizzle with chutney and a sprinkle of mustard seeds if desired. Serve 2 potato halves per person.

From Vegetarian Times, October 1993


Idaho Potato Supreme

 

1 1/2 c Fresh broccoli flowerets

1/2 c Sliced fresh mushrooms

1/4 c Sliced green onion

1/4 c Chopped sweet red pepper

1 c Diced fully-cooked turkey ham

4 lg Idaho potatoes, baked

1/2 c Non-fat plain yogurt

1/4 c Skim milk

2 Sp cornstarch

1 t Dijon-style mustard

Dash ground nutmeg

2 tb Grated Parmesan cheese

 

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

Yield: 4 servings.

From the files of Al Rice, North Pole Alaska. Feb1994


Italian Scalloped Potatoes

 

4 md Potatoes -- about 1-1/4 lbs very thinly sliced, 4 cups

1 md Onion -- chopped, 1/2 cup

1 c Shredded mozzarella cheese (4 oz.)

1/4 c Grated Parmesan cheese

1 cn Cream of Mushroom Soup, Campbell's Condensed 0-3/4 oz. can

1/4 c Milk

1/2 ts Italian seasoning -- crushed

1/4 ts Garlic powder

 

1. In greased 1-1/2-quart casserole dish arrange half the potatoes and half the onion. Sprinkle with half the mozzarella cheese and half the Parmesan cheese. Repeat layers.

2. Heat oven to 400-degrees F.

3. In small bowl combine soup, milk, Italian seasoning and garlic powder; spoon over potato mixture.

4. Cover; bake one hour.

5. Uncover; bake 10 minutes or until potatoes are tender.

6. Serve.

 

Makes 6 servings.


Idaho Chicken Scallop

 

3 T Butter or margarine

1/2 c Celery,chopped,w/leaves

2 c Milk

2 t Salt

1/2 t Marjoram,dried leaf

4 ea Idaho potatoes

1/2 c Onion,chopped

2 T Flour

1 T Lemon juice

1/4 t Pepper

2 1/2 c Chicken,cooked,cut up

 

1. Melt butter in a saucepan over low heat.

2. Add onion and celery with leaves; cook until tender.

3. Blend in flour; stir in milk.

4. Cook, stirring constantly, until sauce thickens and comes to a boil.

5. Stir in lemon juice, 1 1/2 teaspoons salt, pepper, marjoram and chicken; remove from heat.

6. Pare potatoes; cut in very thin slices.

7. Place sliced potatoes in a greased 1 1/2-quart baking dish; sprinkle with remaining salt.

8. Pour chicken sauce over potatoes; cover and bake in preheated 425'F. oven 1 hour, or until potatoes are tender.

 

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