Idaho Potatoes Supreme Recipes

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.

Steps:

• 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.

Steps:

• Boil potatoes until done (approximately 45 minutes).
• Preheat oven to 300°F.
• Grate potatoes into large mixing bowl (do not mash).
• Blend in cheese, green onions, sour cream, salt, and white pepper.
• Transfer mixture to large deep baking dish.
• Bake for 45 minutes.

Steps:

• boil potatoes til slightly tender.
• coarsely grate (or just use frozen shredded potatoes).
• toss all ingredients to mix.
• place in greased, shallow 1 1/2 qt baking dish.
• bake 350 for 30 minutes or til hot, bubbly, and slightly browned.

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.