Everyday Cheapskate: One potato, two potato, three potato, four - Red Bluff Daily News

I thought it was a fluke, a lucky find. Imagine five pounds of potatoes for just 99 cents. The regular price for five pounds is about $3.99 at my supermarket. I grabbed two bags so fast it made my head spin — such a great buy and one that’s sent me in search of knock-your-socks-off potato recipes.

Besides being inexpensive, potatoes have several health-enhancing attributes. According to Healthline, potatoes are a high-carb food that provide several healthy vitamins, minerals and plant compounds. Also, due to their high satiety values, they may aid in weight loss and possibly help prevent heart disease.

Check out these delicious potato recipes, and just see if your family doesn’t rave the way mine does.

BAKED POTATO SOUP

Servings: 10

4 large potatoes (or 8 small)

2/3 cup butter (not margarine)

2/3 cup flour

1 1/2 quarts (6 cups) milk

1 teaspoon salt, or to taste

1/2 teaspoon black pepper

4 green onions (scallions), chopped

1 cup sour cream

1 1/2 cups crumbled bacon, cooked crisp

6 ounces cheddar cheese, grated

Bake the potatoes in a 400 F oven (do not microwave, as that alters the taste) until fork-tender (about 45 minutes to an hour, depending on their size). Meanwhile, heat a large stockpot or saucepan over low heat. Melt the butter. Stir in the flour, and cook for 2 to 3 minutes, stirring constantly.

Pour in milk, salt and pepper. Whisk, stirring constantly, until thickened slightly.

Cut baked and cooled potatoes in half, scoop out all of the potato pulp, and set aside. If desired, chop half of the peels to add to the soup later, and discard the remainder (there is a lot of potassium and nutrition in those baked peels).

When the milk mixture is very hot, whisk in potato pulp a little at a time. Add chopped green onion, sour cream and peels, as desired. Whisk well.

Add cheddar cheese a little at a time, and stir until it is all melted. Add the crumbled bacon, and serve. Garnish with a dollop of sour cream, if desired.

POTATO WAFFLES

If you’re like me and love potato pancakes and latkes, you are going to flip for these potato waffles. You get to skip all of the calories and greasy cleanup from pan-frying by using a waffle iron. This recipe uses up your leftover mashed potatoes. I usually serve them with fish or chicken and sauteed apples. They also make for a great main course on a busy weeknight, served with sour cream and applesauce.

2 tablespoons butter

1 onion, chopped

1 tablespoon minced garlic

2 cups mashed potatoes

1/4 cup all-purpose flour

2 eggs, slightly beaten

1/4 teaspoon salt

1/4 teaspoon ground black pepper

Melt butter in a small skillet over medium heat. Cook and stir onion and garlic in the melted butter until onion is tender, 5 to 7 minutes. Preheat and prepare a waffle iron according to manufacturer’s instructions. Combine onion mixture, mashed potatoes, flour, eggs, salt and black pepper in a large bowl until well blended.

Scoop 1/4 to 1/2 cup batter (depending on size of waffle iron) into the center of waffle iron, and close lid.

Cook until golden-brown, 3 to 5 minutes.

You can quick print these recipes on https://ift.tt/1cWuQN6.

Mary invites questions, comments and tips at EverydayCheapskate.com, “Ask Mary a Question,” or c/o Everyday Cheapskate, 12340 Seal Beach Blvd., Suite B-416, Seal Beach, CA 90740.

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Everyday Cheapskate: One potato, two potato, three potato, four - Red Bluff Daily News
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