informally tattie, tater, spud, tato, pota, spudzie, papa or tate!
And WHO doesn't like potatoes? Baked potatoes are something I've been eating a lot since I have been having stomach problems.
Doing a little bit of research, I have discovered that the average American eats 126 pounds of potatoes a year. Wow!
Did you know.....
~You should never bake a potato in aluminum foil because it traps the steam and actually boils not bakes your potato?
~Prolonged exposure to light will cause potatoes to turn green?
~Storing potatoes near onions will cause them to rot faster due to the interaction of gases that both of the vegetables produce?
~Washing potatoes can shorten their life? You should wash them only right before you use them and not before storing them.
~You shouldn't store your potatoes in the refrigerator because it converts the starch into sugar creating a sweet taste and causing the potato to darken prematurely when fried.
~A new potato peeler will become easier to use
with time. The starch in potatoes reacts with
the blade, making it sharper with each potato
And here is a great recipe using potatoes!!
4 medium russet potatoes
8 ounces 90%-lean ground beef
1 cup broccoli florets, finely chopped
1 cup water
1 cup reduced-fat Cheddar cheese, divided
1/2 cup reduced-fat sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 scallions, sliced
1. Pierce potatoes all over with a fork. Place in the microwave and cook at 50% power, turning once or twice, until the potatoes are soft, about 20 minutes. (Or, use the "potato setting" on your microwave and cook according to the manufacturer's instructions.)
2. Meanwhile, brown meat in a large skillet over medium-high heat, stirring often, about 3 minutes. Transfer to a large bowl. Increase heat to high, add broccoli and water to the skillet, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat.
3. Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop the insides out into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup Cheddar, sour cream, salt and pepper to the potato insides and mash with a fork or potato masher. Add scallions and the potato mixture to the broccoli and meat; stir to combine.
4. Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese. Microwave on high until the filling is hot and the cheese is melted, 2 to 4 minutes.
Yield: 4 servings