Veggie-Lovers’ Potato

Ingredients:

4 large baking potatoes, scrubbed and pricked

6 small yellow squash, coarsely chopped ( 1 1/4 lb)
1/2 lb small mushroom, sliced
2 medium onion, chopped
2-4 garlic clove, minced
2 tablespoons butter
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1 cup shredded cheddar cheese ( or mozzarella)

Directions:

1 . Cook potatoes in the microwave using Potato Perfect

2. Meanwhile, sauté the squash, mushrooms, garlic and onions in 2 tablespoons butter until tender,
about 10-15 minutes.
3. Scoop insides out of potatoes, whip with milk, 4 tablespoons butter, salt and then stir in cheese.
4. Refill potato shells. Place on plates and mound the sauteld veggies over the top. Serve
immediately.
Taco Potato

Ingredients:
4 large potatoes
1 pound ground beef
1 small onion, chopped
1 packet taco seasoning (l 25 ounces)
8 ounces shredded cheddar cheese
3 scallions, trimmed and chopped
1 teaspoon black pepper

Directions:

1. Cook potatoes in the microwave using Potato Perfect

2. Meanwhile, in a large nonstick skillet, cook beet over medium-high heat until brown; 4-5 minutes.
Drain oft tat; add onion and l tablespoon of taco seasoning, cook 5 more minutes.
3. Scoop flesh out of cooked potatoes (do not break skins). Place in a bowl, set skins aside.
4. Mash potato tlesh, stir in beet mixture, cheese, scallions, black pepper, and remaining taco
seasoning.
5. Spoon mixture into skins, packing tightly (small casserole dish). Place tilled potatoes in a dish and
microwave for 5 minutes.
Melts in your Mouth Potato

Ingredients:
4 potatoes
1 thinly sliced onion
4 strips of bacon
120 g of cream cheese
1 tablespoon skim milk
black pepper to taste

Directions:
1 . Cook potatoes in the microwave using Potato Express”.
2. Cut bacon into strips and cook without any oil until crispy. Remove and keep to one side. Reduce
heat slightly.
3. Sauté onion until soft and tender. 2-3 minutes.
4. Mix cream cheese with milk, onion, and bacon, and season with pepper.
5. Cut a cross in the top of the potatoes, opening out slightly. Spoon on the mixture and serve.

Buttermilk and Chive Mashed Potatoes

Ingredients:
4 large potatoes
1/4 cup butter
3/4 cup buttermilk
1/4 cup fresh chives, finely cut
salt and pepper, to taste

Directions:
1. Cook potatoes in the microwave using Potato Perfect
2. Cut potatoes into pieces and place in large bowl.
3. Mash potatoes with the butter. Then with an electric mixer, reduce the mixture to a puree with
the buttermilk and chive. Add salt and pepper.

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Scrambled Breakfast Hash

Ingredients:

2 cups chopped potatoes (fried) '

6 eggs
4 green onions, white and ' tops chopped
2 tablespoons water
' 1 cup grated cheese
0 2 tablespoons butter, divided
salt and pepper
0 1 teaspoon garlic powder
Optional Garnish
0 top with a dollop sour cream {optional}
top with salsa (optional)

Directions:

1. Cook potatoes in the microwave using Potato Perfect

2. Place 1 tbs. butter in a medium skillet and melt over med- heat.
3. Add chopped green onion and garlic powder to butter and cook until onion is tender. Stir often to
keep onion from burning.
4. Fry already cooked potatoes
5. Once onion is softened, add tried potatoes and cook until brown and crispy; turning occasionally.
Potatoes may start to break apart.
6. While potatoes are browning, add eggs to a large glass mixing bowl.
7. Add the 2 tbs. water to the eggs and scramble with a fork.
8. In a large skillet, melt 1 tbs. butter on medium heat.
9. Pour the eggs into the large skillet and allow the bottom to start to set.
10. Add salt and pepper to the egg and scramble.
11. Cook eggs until they are nice and tlul'ty and set.
12. Place a scoop of the potato mixture on a plate and Sprinkle with a little cheese, top the mixture
with some of the fluffy eggs and another sprinkling of cheese.

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Spanish Tortilla (Potato Omelette)

Ingredients:
4 large potatoes
2 large onion, diced
1/2 cup olive oil
7 eggs
salt to taste

Directions:
1. Cook potatoes in the microwave using Potato Perfect
2. Slice the potatoes as thin as possible and dry with a paper towel.
3. Sauté potatoes and onions in olive oil over medium heat, turning frequently, until golden brown
(about three minutes).
4. Meanwhile, beat the eggs with salt and pepper until foamy, 1-2 minutes.
5. Pour the eggs over the potatoes, cover, lower the heat, and cook for about 5-7 minutes, until the
omelette is set and the bottom is golden brown.
6. Slide the omelette onto a plate, cover with the other plate, flip, and slide the omelette back into
the pan, so that the cooked side is on top.
7. Cover and cook for about 5 minutes longer.
8. Cut into wedges and serve.

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