Food Topic: Potatoes
Home Up Contact Us Cooking Skills Recipe Index


The following is a brief description of potatoes that are readily available in our area and which cooking application they work best:


Russet large, brown skin, white-fleshed

Red/New red skin, white flesh

German Butterball a yellow-fleshed small oval potato

Yukon Gold yellow skin and flesh


  • Roasting- good flavor when roasted: Red/New, Yukon Gold
  • Baking-they hold their shape if baked: Russet, Yukon Gold, Red/New
  • Salad- suitable for salad use (often firm and waxy-fleshed when boiled): Yukon Gold, Red/New
  • Mashing- when mashed they form a smooth consistency, neither fibrous nor grainy: Red/New, Yukon Gold
  • Boiling- retains some shape when boiled: Yukon Gold, Red/New




Serves 8

You can make these a day ahead of time. Just remember to increase the baking time

 4 russet potatoes

1 c sour cream

c milk

1 stick butter, melted

c chopped, cooked bacon

2 scallions sliced, greens included

2 tsp salt

tsp black pepper

c cheddar cheese, grated


Bake potatoes until tender, about 1 hour at 400 degrees F.  Cut potatoes in half lengthwise and remove potato, leaving a thin layer of potato in the skins.  Mix sour cream through the black pepper with the potato, mashing smooth. Easily done with a mixer.  Refill the skins with the potato filling.  Top with grated cheddar cheese and bake a second time at 400 degrees F for 25 minutes, until heated through and lightly toasted.  If made up ahead of time, increase the cooking time to 35-45 minutes. 



Serves 8

This whole recipe can be assembled the day before.  Leftover sweet potatoes work well in this recipe.


4 sweet potatoes, cooked, cooled, lightly mashed

c butter, melted

c brown sugar

c pecans, coarsely chopped


Mix the mashed sweet potatoes with half of the butter and half of the brown sugar and put in a 8x8 greased pan.  Drizzle the rest of the butter and brown sugar and pecans on top of the sweet potatoes.  Bake at 350 degrees F for 30 minutes until heated through.  The baking time will increase by at least 15 minutes if the potatoes and pan are cold from the refrigerator.



Questions or Comments:  Contact Webmaster
Copyright 2006