Potatoes real deal meals

According to the U.S. Potato Board, fresh produce doesn't have to break the budget, particularly when you count on potatoes.  One serving, a medium 5.3 oz. potato, will only set you back about 25 cents.  When you eat a medium sized potato with the skin on it is just 110 calories, has nearly half of the Daily Value for Vitamin C, and is one of the best sources of potassium and fiber in the produce section.  Try some of these delicious potato recipes from the U.S. Potato Board.

Turkey-Potato Dinner Wraps

  • ¾ lb. (12 oz.) potatoes, diced
  • 1 Tbsp. water
  • 1 Tbsp. canola oil
  • ¾ lb. (12 oz.) ground lean turkey
  • 1 large carrot, shredded
  • 1/3 c. sliced green onions with tops
  • 1 can (8 oz.) tomato sauce
  • 2/3 c. shredded cheddar cheese
  • 1 tsp. dried Italian herb seasoning or basil
  • Salt and pepper to taste
  • 4 large (9-10-inch) whole wheat or high fiber tortillas
  • Light sour cream (optional)

Place potatoes in microwave-safe bowl; sprinkle with water.  Cover, venting one corner.  Microwave on high 5 - 8 minutes just until potatoes are tender.  (Time will depend on wattage of your oven.)  Meanwhile, heat oil in large nonstick skillet over medium-high heat.  Add and break up turkey; cook 5 minutes, tossing occasionally.  Mix in carrot; cook 2 minutes.  Add potatoes and onion; cook and toss 2 minutes.  Reduce heat to medium; mix in tomato sauce, cheese and herbs.  Cook, stirring occasionally, 4-5 minutes until mixture is hot and most of sauce is absorbed.  Season with salt and pepper.  On work surface, lay out tortillas.  Place hot turkey mixture on each; fold and roll up as for burritos.  Cut in halves and place on serving plates.  Accompany with sour cream, if desired.

Beef and Potato Stroganoff

  • 2 medium russet, white or yellow-flesh potatoes or 3-4 small red potatoes
  • ¾ lb. 85% lean ground beef
  • 1 tsp. salt
  • 1 pinch of black pepper
  • 1 can (10 ¾ oz.) cream of mushroom soup
  • 1 can (4 oz.) mushroom stems and pieces, drained
  • ½ c. water
  • 2 Tbsp. Dijon mustard

Cut potatoes in half lengthwise.  Slice across into 1/4 inch thick half moons.  In a 1-qt. microwave-safe dish, crumble beef and season with salt and pepper.  Add soup, mushrooms, water, mustard and potatoes.  Stir until combined.  Cover tightly with lid or plastic wrap.  Microwave on high for 20 minutes (cooking time may vary depending on your microwave) or until beef and potatoes are done.  Let sit for two minutes.  Use oven or tongs to remove plastic wrap from dish to prevent burns from steam.

Potato and Chicken Teriyaki

  • 4 medium potatoes cut into thin wedges
  • 1 lb. boned and skinned chicken breasts, cut into long ½" thick slices
  • 2 Tbsp. vegetable oil
  • ½ c. sliced green onions
  • ¼ c. prepared teriyaki sauce

Microwave potatoes on high for 8 minutes.  While potatoes are cooking, in a large skillet, toss and brown chicken in oil over high heat 5 minutes.  Add potatoes; sauté and toss until potatoes are lightly browned.  Add onions and teriyaki sauce, toss until heated through.

For more information, contact:
Nancy A. Freeman, County Director
Harrison County Extension Service
            (228) 865-4227