The Farmer's Wife

I have been getting a lot of potatoes from my CSA right now and these recipes will come in handy.

November 1983

Now that cooler weather is here it is more fun to cook, and the warmth given off when something is baking in the oven is welcome.

Since restaurants featuring elegant baked potatoes are finding a good reception from the eating out public, this might be a good time to try a few baked potato ideas on your family.

Potatoes are the new darlings of nutritionists, being praised for both their high food fiber and low fat content. If you are looking for economy, they invariably are a good buy for your money.

A medium size potato (about 3 per pound raw) has 90 calories. It is 75% water and has 3 grams of protein, only a trace of fat, 21 grams carbohydrate, 9 milligrams of calcium, some thiamine and riboflavin, and is a good source of niacin and vitamin C. A potato this size has one third as much Vitamin C as a medium size orange.

These recipes feature baked potatoes that become the main source of protein, as well as carbohydrates, for a meal.

With raw carrot sticks, whole bread, and applesauce or a fresh apple for dessert, they make a satisfying and nutritionally sound meal for a crisp fall or winter day.

Pizza Potato

2 baked potatoes

2 tablespoons oil

2 teaspoons Parmesan cheese, grated

1 teaspoon oregano

½ teaspoon pepper

1 cup Pizza sauce

1 cup grated Mozzarella cheese

Bake potatoes at 400° for 1 hour. Do not use foil. Cut in half. Cut slits one-half inch apart in the edges of the shell and flatten the potato halves to form a base for the pizza. Put on cookie sheet. You will have four bases.

With a fork work in one-fourth of the oil, in the pulp on each potato half. Spread one-fourth of the pizza sauce on each base and top with the Mozzarella cheese.

Bake at 400° F for 15 minutes. For variations add pepperoni, mushrooms, green pepper or any other topping you like on top of the cheese.

Pizza Sauce

2 cups tomato juice

2 tablespoons vinegar

¼ teaspoon salt

1 medium- sized onion, sliced

1 teaspoon oregano

Mix all ingredients except oregano. Bring to boil. Simmer one hour. Add oregano and simmer 30 more minutes.

Yield: 1 cup

Taco Potatoes

2 baked potatoes, large

1 cup cooked hamburger

1 cup taco sauce

½ cup grated cheddar cheese

1 cup shredded lettuce

½ cup diced tomatoes

Bake potatoes at 400° for one hour. Do not use foil. Cut off thin slice. Scoop out pulp. Mash and keep warm.

Add beef, taco sauce and cheese and then mix. Put mixture in shells. Top with shredded lettuce and diced tomato.

Potato Lasagna

2 baked potatoes, large

1 medium- size onion, chopped

½ cup ground beef

¼ cup milk

¼ cup tomato sauce

1 small tomato, peeled and chopped

¼ teaspoon oregano

½ teaspoon salt

1/8 teaspoon pepper

½ cup grated Mozzarella cheese

¼ cup ripe olives, sliced

1 teaspoon Tabasco sauce

Bake potato at 400° F for one hour. Do not use foil. Cut a thin slice from top of each potato. Scoop out pulp. Add milk. Mash and keep warm.

Heat skillet. Add beef and onion. Stir and cook for 10 minutes over low heat. Add tomato sauce, tomato and seasonings. Add the potato pulp and stir. Add cheese, olives and Tabasco sauce. Heat. Heap into shells and garnish with parsley.

Dried Beef Baked Potatoes

1 large baked potato

1/3 cup dried beef, torn into pieces

2/3 cup medium white sauce

1/8 teaspoon pepper

Bake potatoes at 400° F for one hour. Do not use foil. Cut off a thin slice and scoop out potato. Mash. Keep warm. Combine white sauce and dried beef and cook until mixture comes to boil. Add the mashed potato and pepper. Heat through. Scoop into shells and garnish with parsley.