Tired of serving the same old potatoes? Looking for some ideas to ramp up your meals? Potatoes are readily available year-round and help round out every meal from breakfast to dinner. We’ve come up with some new ideas which take the potato to the next level of pleasure!
Mashed Red Potatoes with “Cream Cheese” and Chives
- 4 to 6 small red potatoes with skins on
- 2 cloves of garlic, minced
- 2 cups chicken stock
- ½ cup soya milk
- 1 cup TOFUTTI BETTER THAN CREAM CHEESE®
- 2 tsp fresh chives, thinly sliced, plus chives for garnish
In a large pot on high heat, bring broth to a boil. Wash and cut potatoes into quarters and add to the broth. Reduce heat and cook on medium to low heat for approximately 35 minutes or until potatoes are fork tender. Remove from heat and drain potatoes. To the pot add minced garlic and fresh chives thinly sliced and TOFUTTI BETTER THAN CREAM CHEESE® along with the soya milk. Using a hand mixer whip until creamy.
Chili and “Cheese” Stuffed Baked Potatoes
- 4 large baking potatoes
- 1/2 cup SOUR SUPREME®
- 1 cup TOFUTTI BETTER THAN CREAM CHEESE®
- 1 lb lean ground hamburger
- ½ jar mild salsa
- 4 slices TOFUTTI SOY CHEESE SLICES®
Preheat oven to 350 degrees Fahrenheit. Wash potatoes, pierce with a fork and place on a rimmed baking tray. Bake in the oven for approximately one hour.
Meanwhile in a frying pan, cook lean ground beef, stirring to break it into small pieces. When cooked, add the salsa and stir. Remove potatoes from oven and cool slightly. Cut each potato in half and scoop out about 2 Tbsp of potato being careful to leave the potato skin intact. Place potato in a medium sized bowl; add 1 cup TOFUTTI BETTER THAN CREAM CHEESE® and mash together with a fork or beaters. Place potato mixture back into potato shells, top with cooked hamburger mixture and one TOFUTTI SOY CHEESE SLICES®
Place stuffed potatoes back into oven and heat for an additional 5 minutes. Remove from the oven, add a dollop of SOUR SUPREME®
Warm Potato Salad with Bacon
- 1 lb of small potatoes (red, fingerling or potatoes cut into wedges)
- 4 slices of peameal bacon
- 1 Tbsp olive oil
- 1 Tbsp of apple cider vinegar
- 1 small onion, chopped
- 1 red pepper, seeded and chopped finely
- 1 tsp Dijon mustard
- 1 container SOUR SUPREME®
In a large pot, boil water with ½ tsp salt. Add potatoes, turn heat to medium/low, cover with a lid and cook for approximately 35 minutes or until potatoes are fork tender. Drain water, place potatoes in a large bowl and let cool to room temperature.
In a frying pan, cook peameal bacon for approximately 5 minutes per side or until nicely browned and cooked through. Remove to a cutting board and chop into tiny pieces. Add to the potatoes.
In a small bowl, mix together olive oil, vinegar, Dijon mustard and stir to create a vinaigrette. Add finely diced onion and red pepper and stir to coat. Add the vinaigrette to the potatoes and bacon and stir to combine. Then add the SOUR SUPREME®. Stir and serve. Salad can also be cooled and refrigerated and served cold.
