#61 Idaho Potato Cream Sauce - Idaho Potato Commission
1 small Idaho potato (about 4 oz) peeled and diced
1/2 cup water
1 Tbsp. butter-flavor granules
1 Tbsp. onion powder
1 tsp. chicken bouillon granules
1/2 to 1 cup skimmed evaporated milk
1/8 tsp. pepper (white pepper optional)
In small saucepan, combine Idaho potato and water. Bring to a boil, then cover and simmer until potato is tender, about 10 minutes. Using an electric hand mixer, blend potatoes until smooth. Stir in 1/2 cup milk along with the remaining seasonings, blending until smooth and adding additional milk to reach a cream sauce consistency. Makes 4-1/2 cup servings.

#62 Mediterranean Seafood Casserole - Idaho Potato Commission
3 medium Idaho potatoes (about 6 oz ea.) scrubbed
2 cloves garlic, minced
1 large onion, chopped
1 green or yellow bell pepper, cut into strips
1 can (14 1/2 oz) stewed tomatoes, drained (reserve liquid)
1 bay leaf
1 tsp. dried basil leaves
1/4 tsp. dried thyme leaves
1 cup fresh mushrooms, thickly sliced
2 small zucchini (about 6 oz ea.), cut into chucks
6 Tbsp. chopped fresh parsley
1/2 lb. bay scallops
1/2 lb. salmon
2 cups Idaho Potato Creme Sauce (see preceding recipe)
Very thinly sliced one Idaho potato. In large skillet filled with 1 inch boiling water, cook sliced potato until crisp tender, about 5 minutes. Drain and reserve potato. Meanwhile, cut remaining 2 potatoes into 3/4-inch chucks. Wipe dry skillet and in same skillet, combine potato chunks, garlic, onion, bell pepper, stewed tomato liquid, bay leaf, basil and thyme. Bring to a boil, then reduce heat and simmer, covered 10 minutes. Stir in mushrooms, zucchini, stewed tomatoes and 4 Tbsp. chopped parsley. Re-cover and simmer 6 minutes. Remove and discard bay leaf. Preheat oven to 350¡F. Spoon mixture into a 3-qt. shallow casserole dish. Stir in fish, then Idaho Potato Creme Sauce. Arrange sliced potatoes near rim of dish. Loosely cover with foil and bake 20 minutes or until scallops are tender and sauce is bubbly. Sprinkle remaining parsley on potato slices. Serve warm with crusty bread. Makes 4 servings.

#63 - Chicken Nachos - Idaho Potato Commission
2 medium (about 1 pound) Idaho potatoes, cut into 1/4-inch slices
1/8 tsp. garlic powder
6-7 oz. cooked chicken, flaked
3 Tbsp. commercial picante sauce
2 Tbsp. minced green onions
3/4 cup (3 oz) shredded low-fat Mozzarella cheese
1 can (2 1/4 oz) sliced ripe olives, drained
Arrange potato slices on a large microwave safe platter; sprinkle with garlic powder. Cover with plastic wrap. Microwave at HIGH for 4 to 5 minutes or until potatoes are tender, rotating dish once. Combine chicken, picante sauce, and onions in a medium bowl; stir well. Spoon 1 tsp. of mixture onto each potato round. Sprinkle with cheese and top with an olive slice. Cover and microwave at HIGH for 1 minutes or until cheese is melted. Serve immediately. Serves 30 appetizers.

#64 - Crab Stuffed Idaho Potatoes - Idaho Potato Commission
4 large Idaho potatoes
1/2 cup non-fat plain yogurt
1/3 cup hot picante sauce
1 lb. cooked fresh lump crab meat
1/2 cup diced jicama
24 snow pea pods, blanched
1/4 cup sliced green onions
Rinse potatoes and pat dry; prick several times with a fork. Bake at 425¡ for 55 to 65 minutes or until soft. Combine non-fat plain yogurt and picante sauce in a large saucepan. Cook over medium-low heat 10 minutes, stirring constantly, or until thoroughly heated. Do not boil. Add crab and jicama. Cook until thoroughly heated, stirring constantly. Divide crab mixture evenly among apple blossomed potatoes. Stand 3 snow peas upright in one corner of each potato; place 3 snow peas in a fan on plate under potatoes. Sprinkle with onions and serve immediately. Serves 4.

#65 - Potato Corn Chowder - Idaho Potato Commission
4 medium Idaho potatoes (about 2 lbs) diced
1 onion, chopped
1 large rib celery, thinly sliced
1 red or green sweet bell pepper, chopped
2 Jalapeno peppers, seeded and diced
1/4 tsp. ground tumeric (optional)
2 cans (10 1/2 fl. oz. Ea.) low sodium chicken broth
1 tsp. cider vinegar
1 package (10 oz.) frozen whole kernel corn
1 cup (1%) milk
2 Tbsp. corn starch
1 cup shredded reduced fat Cheddar cheese
In large saucepan, combine first eight ingredients. Bring to a boil; then reduce heat and simmer; covered, 15 minutes. Stir together the cornstarch and milk. Add to chowder along with the corn. Bring to a boil, and boil one minute, stirring constantly. Serve chowder garnished with about 2 Tbsp. of cheese. Serves 8 (1 cup) servings.

#66 - Idaho Potato Supreme - Idaho Potato Commission
1 1/2 cups fresh broccoli flowerets
1/2 cup sliced fresh mushrooms
1/4 cup sliced green onions
1/4 cup chopped sweet red pepper
1 cup diced fully-cooked turkey ham
4 large Idaho potatoes, baked
1/2 cup non-fat plain yogurt
1/2 cup skim milk
2 tsp. cornstarch
1 tsp. Dijon-style mustard
2 Tbsp. grated Parmesan cheese
In a 1-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. Serves 4.

#67 - Sunrise Frittata - The Potato Board
2/3 lb. (2 medium) potatoes
1/2 medium onion, thinly sliced
2 Tbsp. olive or other vegetable oil
1 Tbsp. butter or margarine
6 eggs
2 Tbsp. water
2 oz. (About 1/2 cup) crumbled feta cheese
1/4 cup chopped canned roasted red peppers or pimientos
1/4 cup chopped fresh basil
1/4 cup sliced ripe olives
Pepper to taste
Fresh basil springs, for garnish
In covered saucepan, cook potatoes in 2 inches simmering water until just tender, 15 to 20 minutes. Drain; slice thinly. In 10-inch, non-stick skillet saut* onions in 1 Tbsp. of the oil. Add potato slices and butter; cook, turning occasionally, until golden, 3 to 5 minutes. In bowl lightly whisk eggs and water. Stir in cheese, red peppers, basil, olives and pepper. Add remaining Tbsp. of oil to skillet. Pour egg mixture over potato mixture. Cover; cook over low heat until eggs are almost set, 5 to 7 minutes. Uncover; slide under preheated broiler about 1 minute to finish cooking top. Ossen edges and with a broad spatula gently slide onto serving plate.
Garnish with basil sprigs. Cut into wedges; serve warm or at room temperature. Serves 4 to 6.

#68 - Porcelain Potatoes - Idaho Potato Board
4 potatoes, 8 to 10 ounces each
1 1/4 cups milk
1 Tbsp. chopped parsley
Pinch each thyme and marjoram
1/4 tsp. peppercorns
1 bay leaf
1 Tbsp. chopped onion
1 Tbsp. butter or margarine
1 Tbsp. flour
salt to taste
paprika
With sharp knife cut a thin slice horizontally from top of each potato. Using melon baller scoop out centers, leaving shells intact. Place potato balls and shells on lightly greased baking sheet. Bake in 400¡ oven 30 to 40 minutes until tender. In small saucepan combine milk, parsley, thyme, marjoram, peppercorns, bay leaf and onion. Bring to boil; reduce heat and simmer 10 minutes. Pour through fine sieve or strainer to remove seasonings. In another small saucepan heat butter until bubbly. Stir in flour; cook 1 minute. Stir in hot, strained milk; cook and stir over medium heat to thicken slightly. Toss cooked potato balls with hot sauce. Season with salt. Spoon into shells, dividing equally. Dust with paprika. Makes 4 servings.

#69 - Good Morning Potato Salad - Idaho Potato Board
1 lb. (3 medium) potatoes
4 thick slices bacon
1 medium red apple
salt and pepper to taste
1/3 cup whipping cream or milk
1 1/2 tsp. poppy seeds
curly endive or escarole
Cut potatoes lengthwise into sticks as for French fries, then cut sticks in half. Cook potatoes in boiling water 5 to 10 minutes, until almost tender; drain. Cut bacon into 1/2-inch pieces; cook in broad skillet over medium heat until crisp. Drain bacon on paper towels. Drain all but about 2 Tbsp. drippings from skillet. Slice apple; add with potatoes to skillet. Saut* until golden and tender-crisp. Season with salt and pepper. Stir in bacon, cream and poppy seeds; remove from heat. Serve warm on a bed of endive. Serves 4.

#70 - Fool-Proof Hash Browns - Idaho Potato Board
1/4 cup butter or margarine
1 1/2 lbs. (4 to 5 medium) potatoes, boiled until just tender, coarsely grated
salt and pepper to taste
Melt butter in non-stick skillet. When hot, add potatoes and press down well. Cook over medium-high heat until a brown crust forms on the bottom. Turn carefully. Brown opposite side. Season with salt and pepper. To vary the flavor, add diced onions, green or red peppers, or a dash of your favorite spice. Makes 4 servings.

#71 - Toad in a Hole - Idaho Potato Board
4 hot baked potatoes, 8 to 10 ounces each
1 tsp. grated lemon peel
salt and pepper to taste
1/2 cup shredded Swiss cheese
4 eggs
1/4 cup cream or half and half
chopped parsley or snipped chives
grated parmesan cheese
With sharp knife cut a thin slice horizontally from top of each potato. Using melon baller scoop out about half of the pulp from each; reserve for another use. Set potato shells in shallow baking pan. Sprinkle cavities with lemon peel, salt, pepper and Swiss cheese, dividing equally. Crack an egg into each cavity; top each with 1 Tbsp. cream. Bake in 325¡ oven about 20 minutes or until eggs are done to your liking. Sprinkle with parsley, Parmesan cheese and additional pepper. Serve hot. Makes 4 servings.

#72 - Breakfast Potato Pancakes - Idaho Potato Board
Instant mashed potato flakes or granules to make 3 cups prepared potatoes
4 oz. (About 1 cup) frozen potatoes OâBrien, thawed and well-drained
3 Tbsp. flour
4 slices, bacon, cooked crisp and crumbled
1 green onion, sliced
1 egg, lightly beaten
salt and pepper to taste
cornmeal
Prepare potato flakes as package directs to make 3 cups, omitting salt and decreasing liquid by 1/2 cup. Cool. Combine mashed and OâBrien potatoes, flour, bacon, onion, egg, salt and pepper. Mix to blend thoroughly. Form into 12 patties, about 1/4 cup each. Coat lightly with cornmeal. Fry patties in lightly oiled non-stick skillet over medium heat until golden, turning once. Drain on paper towels. Serve warm with saut*ed apple slices or applesauce. Makes 6 servings, 2 patties per serving. NOTE: Pancake mixture can be prepared up to a day in advance. Store in covered container in refrigerator.

#73 - Whirl-A-Bisque - Idaho Potato Board
1 cup tomatoes, peeled, seeded and chopped or 1 can (14 oz) whole peeled tomatoes, drained
1/2 cup coarsely chopped onion
1/2 tsp. chopped garlic
2 Tbsp. olive olive
1 1/2 lbs. (4 to 5 medium) potatoes
4 cups water
1/2 tsp. salt
sour cream
2 Tbsp. chopped fresh basil or 2 tsp. dried
In 3-quart saucepan saut* tomatoes, onion and garlic in oil until tomato liquid has reduced and onion is soft. Add potatoes, water and salt; bring to boil. Reduce heat and simmer until potatoes are soft and falling apart. In container of electric blender, blend mixture briefly at low speed until not quite smooth, to maintain texture and flecks of color. Serve hot garnished with sour cream and basil. Makes 4 to 6 servings.

#74 - Vegetable Sour Au Gratin - Idaho Potato Board
1/2 cup chopped onion
2 Tbsp. olive oil
1 1/2 Tbsp. (4 to 5 medium) potatoes, sliced
4 cups chicken broth
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup grated Parmesan cheese
1 cup milk or cream
2 Tbsp. chopped parsley
4 to 6 toasted baguette slices
In 3-quart saucepan saut* onion in oil until limp. Add potatoes and broth; simmer until potatoes are soft. Puree potato mixture in electric blender. Return to saucepan; add carrot, celery, cheese and milk. Simmer over low heat until vegetables are crisp-tender. Serve garnished with parsley and baguette slices. Makes 4 to 6 servings.

#75 - Cheer-Up Chicken Soup - Idaho Potato Board
2 cups water
1 can (14 oz) chicken broth
3 boned and skinned chicken breast halves
1/2 cup thinly sliced carrots
1/2 cup thinly sliced celery
1 lb. (3 medium) potatoes, cubed
8 oz. sliced mushroom
1/2 cup thinly sliced green onions
1/4 tsp. thyme
salt and pepper to taste
In 3 to 4-quart saucepan combine water and broth; bring to boil. Meanwhile, cut chicken into 1/2-inch chunks. Add to liquid with carrots, celery and potatoes. Simmer 10 minutes; skim top Add mushrooms, onions and thyme. Simmer 10 minutes. Add salt and pepper. Makes 4 to 6 servings.

#76 - Leek, Potato and Spinach Soup - Idaho Potato Board
1/4 cup butter and margarine
4 cups water
1 cup sliced leeks
1 1/2 lbs. (4 to 5 medium) potatoes, sliced
6 cups coarsely chopped spinach
salt and pepper to taste
sour cream
in 3-quart saucepan melt butter in 1 cup of the water. Add leeks; simmer, covered, over low heat 5 minutes. Add potatoes and the remaining water; simmer until potatoes are tender, about 25 minutes. Just before serving, add spinach; simmer gently 5 minutes. Add salt and pepper. Serve hot garnished with sour cream. Makes 4 to 6 servings.
#77 - Clamdigger Potato Chowder - Idaho Potato Board
3 slices bacon, cut into 1-inch pieces
1/2 cup chopped onion
1 Tbsp. olive oil
3 cups clam broth
1 1/2 lbs. (4 to 5 medium) potatoes, thickly sliced
1 can (6 1/2 oz) chopped clams in juice
1 Tbsp. lemon juice
1 cup milk or cream
1/4 tsp. nutmeg
salt and pepper to taste
In skillet cook bacon until crisp; drain and reserve. In 3-quart saucepan saut* onion and oil until limp and golden. Add broth, bacon and potatoes; simmer until potatoes are soft, about 20 minutes. Add clams, lemon juice, milk, nutmeg, salt and pepper. Simmer 5 minutes. Makes 4 to 6 servings.

#78 - Wedding Bouquet Salad - Idaho Potato Board
1 lb. small red or long white potatoes
1/3 cup olive oil or other vegetable oil
1 Tbsp. lemon juice
1 Tbsp. rice vinegar
1 Tbsp. chopped fresh mint or 1 tsp. dried mint
1 tsp. grated lemon peel
1 large clove garlic, pressed
salt to taste
dash sugar
1/2 cup each shredded carrots, beets, zucchini and yellow crookneck squash
1/2 cup alfalfa sprouts
In covered saucepan cook potatoes in 2 inches simmering water until just tender, 15 to 20 minutes. Drain; slice 1/4 inch thick. In small bowl combine oil, lemon juice, vinegar, mint, lemon peel, garlic, salt and sugar; whisk to blend. Toss potatoes with 1/4 cup of the dressing; let stand 1 hour or longer to marinate. To serve, arrange potato slices, overlapping, on serving plate. Place sprouts in a mound in center; arrange shredded vegetables in separate mounds around sprouts. Spoon remaining dressing over all. Makes 4 servings.

#79 - Potatoes Portofino - Idaho Potato Board
1 1/3 lbs. (4 medium) potatoes
1 jar (6 oz.) marinated artichoke hearts,drained
1/2 cup cooked, crumbled bacon
1/2 cup parsley, finely chopped
1 can (3 1/2 oz) pitted ripe olives, drained
Vinaigrette (recipe follows)
3 to 6 oz. fresh cheese (goat cheese, herbed or spiced cream cheese)
In covered saucepan cook potatoes in about 2 inches boiling water until tender, 20 to 25 minutes. Drain potatoes and cool. Slice 1/2 inch thick. In large bowl combine potatoes, artichoke hearts, bacon, parsley and olives. Add Vinaigrette; toss to coat. Arrange on serving plate around cheese. Makes 4 servings.
Vinaigrette: In small bowl whisk 1/3 cup olive oil, 2 Tbsp. white wine vinegar, 1/2 tsp. salt, and pepper, to taste.

#80 - Snappy Potato Chip Salad - Idaho Potato Board
1 lb. (3 medium) potatoes
1/3 cup vegetable oil
4 tsp. white wine vinegar
4 tsp. orange juice
1 tsp. curry powder
1 tsp. red pepper flakes
1/3 tsp. grated orange peel
salt to taste
4 cups torn salad greens
2 oz. potato chips (about 3 cups)
In covered saucepan cook potatoes in 2 inches simmering water until just tender, 15 to 20 minutes. Drain; cut into 1/2-inch cubes. In small bowl combine oil, vinegar, juice, curry powder, pepper and peel; whisk to blend. Toss potatoes with about half of the dressing. Let stand 1 hour or longer to marinate; season with salt. To serve, arrange a bed of greens on serving plate. Arrange potato chips in a ring over greens. Mound potatoes in center. Spoon remaining dressing over all. Makes 4 to 6 servings.