Fresh Idaho Fries

DIRECTIONS:

• Wash the 70 count Idaho Russet Potatoes, do not peel.
• Slice full length in wall mounted French fry potato slicer.
• Rinse potatoes in cold water, cover with water until ready to use.
• Fry potatoes for approximately 1 + 1/2 minutes in canola oil.
• Lift fryer basket and hold semi-fried potatoes to cook to order.
• Again drop potatoes into the oil and fry for approximately 2 more minutes or until golden brown.
• Drain.
• Toss in a blend of paprika, salt, cumin, white pepper and cayenne

Festive Warm Idaho Potato Salad

INGREDIENTS:

• 4 medium (6-8 oz. each) Idaho potatoes, washed, peeled and cut into cubes
• Pinch salt
• 8 slices bacon
• 1 1/2 cup "light" mayonnaise
• 1 package powdered ranch dressing mix
• 1/2 cup chopped red bell
• 1 bunch green onions, finely sliced
• 1/2 cup chopped celery

DIRECTIONS:

1. Place potatoes in a 4-quart stockpot, fill with water to cover and a pinch salt. Bring to boiling, reduce heat to medium and cook about 20 minutes, or until fork-tender but not soft. While potatoes are cooking, cook bacon slices until crisp. remove from heat, drain and blot with paper towels. crumble bacon and set aside. When potatoes and tender, drain them well and set aside.
2. In a large serving bowl, mix together mayonnaise, ranch dressing mix and milk; whisk until well combined. Add pepper, onion and celery, stir with a wooden spoon to mix.
3. Carefully stir in reserved potatoes and bacon. Serve warm or cold.

YIELDS:

• 8 Servings

Potato Chocolate Cake

INGREDIENTS:

• 2 cups sifted flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter or margarine
• 2 cups sugar
• 4 eggs
• 3 squares unsweetened chocolate, melted
• 1 teaspoon vanilla extract
• 1 cup prepared Instant Mashed Idaho Potatoes, cold
• 3/4 cup buttermilk

DIRECTIONS:

1. Preheat oven to 375° F.
2. In a large bowl, cream together margarine or shortening and sugar. Add eggs one at a time; beat thoroughly after each addition. Stir in melted chocolate, vanilla and cold mashed potatoes. Mix well and set aside.
3. In a separate bowl, combine sifted flour, baking soda and salt. Add this sifted dry mix to the batter alternately with the buttermilk. Blend well with each addition.
4. Pour batter into greased and floured baking pans. If using two 9-inch pans, then bake for 20 minutes. If using one 13x9x2-inch flat pan, then bake for 45 minutes. If using one 9-inch tube pan, then bake for 1 hour.

VARIATION:

For Chocolate Spice Cake add 1 teaspoon cinnamon and allspice to sifted dry mix. One cup raisins and/or nutmeats may be added.

YIELDS:

• 12 Servings

Baked Mashed Potatoes

INGREDIENTS:

• cooking spray
• 8 cups Idaho mashed potatoes (can use leftover potatoes)
• 1 egg, lightly beaten
• 1 cup sour cream
• 1 cup small curd cottage cheese
• 5 green onions, finely chopped
• 8 butter crackers, crushed (or 1/2 cup shredded cheese)

DIRECTIONS:

1. Preheat oven to 350°. Spray a 1 1/2qt. casserole dish with cooking spray.
2. In the bowl of an electric mixer, combine potatoes, egg, sour cream, cottage cheese and onions at medium speed. Spoon potato mixture into casserole dish.
3. Sprinkle with crushed crackers (or shredded cheese) and bake 30 minutes.

YIELDS:

• 10 Servings

Buckeye Twice Baked Potatoes

INGREDIENTS:

• 4 Large Idaho? Potatoes (10 to 11 oz. each)
• 1/2 cup Crumbled blue cheese
• 1/3 cup Heavy cream
• 1/4 cup Sour cream
• 3 Tbsp. Crumbled, cooked bacon (3 to 4 slices)
• 2 Tbsp. Butter, softened
• 2 Tbsp. Thinly sliced green onions
• 1/8 tsp. Ground nutmeg
• 1/4 to 1/2 tsp. Salt
• 2/3 cup Shredded Monterey Jack cheese

DIRECTIONS:

1. Heat oven to 350 degrees. Pierce tops of potatoes with fork several times. (Do not wrap in aluminum foil.) Bake potatoes on oven rack 70 to 85 minutes or until tender when pierced. Remove from oven; cool 10 to 15 minutes.
2. Meanwhile, in large bowl, combine all remaining ingredients. Cut a thin slice off top of each potato. Using a teaspoon, scoop out center of each, leaving a thin shell. Add potato centers to cheese mixture. Using fork, break up potatoes and mix until well blended. Spoon mixture into potato shells. Transfer to baking sheet. Position potatoes under broiler so that tops are 5 inches from heat source. Broil 4 to 6 minutes or until tops are golden brown. Turn off heat; close oven door and leave potatoes in oven for an additional 7 to 10 minutes.

YIELDS:

• 4 Servings