Canku Ota

(Many Paths)

An Online Newsletter Celebrating Native America

October 4, 2003 - Issue 97

One Potato Meals

Ham and Swiss Loaded Potatoes

Microwaving cooks these potatoes in a flash; briefly baking them at a high temperature once they're stuffed toasts the cheese topping.

Ingredients:

1. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at high 16 minutes or until done, rearranging potatoes after 8 minutes. Let stand 5 minutes.
2. Preheat broiler.
3. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, ham, 1/2 cup cheese, 1/3 cup green onions, sour cream, and pepper.
4. Spoon the potato mixture into shells. Combine 1/2 cup cheese and remaining green onions, and sprinkle over potatoes. Place potatoes on a baking sheet; broil 4 minutes or until golden.

YIELD: 4 servings (serving size: 2 potato halves).

Chicken Paprika Topped Potatoes

Ingredients:

Directions:

1. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at high 16 minutes or until done, rearranging potatoes after 8 minutes. Let stand 5 minutes.
2. Combine chicken, flour, paprika, salt, and pepper in a large zip-top plastic bag; seal and shake to coat.
3. Melt butter in a large nonstick skillet over medium-high heat. Add chicken mixture, onion, mushrooms, and garlic; saute 5 minutes. Add broth; bring to a boil. Cook 6 minutes or until chicken is done and the sauce thickens, stirring frequently. Remove from heat; stir in sour cream.
4. Split potatoes open with fork; fluff pulp. Divide chicken mixture evenly over potatoes; sprinkle with parsley.

YIELD: 4 servings (serving size: 1 potato and 1/2 cup chicken mixture).

Broccoli, Buttermilk, and Dill Potatoes

Ingredients:

• 4 (8-ounce) baking potatoes
• 2 teaspoons olive oil
• 1-1/2 cups coarsely chopped broccoli florets
• 1 cup diced onion
• 1/3 cup low-fat sour cream
• 1/2 cup low-fat buttermilk
• 2 tablespoons minced fresh or 2 teaspoons dried dill
• 1 tablespoon grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup (2 ounces) shredded reduced-fat cheddar cheese
• Dill sprigs (optional)

Directions:

1. Preheat oven to 375 degrees.
2. Wrap potatoes in foil; bake at 375 degrees for 1 hour or until tender.
3. Heat oil in a medium nonstick skillet over medium heat. Add broccoli and onion; saute 4 minutes or until tender. Set aside.
4. Unwrap potatoes. Split open each potato; scoop out pulp, leaving a 1/4- inch-thick shell. Combine potato pulp, broccoli mixture, sour cream, and next 5 ingredients (sour cream through pepper) in a bowl; mash.
5. Stuff shells with potato mixture, and sprinkle with cheddar cheese. Place on a baking sheet, and bake at 375 degrees for 10 minutes or until thoroughly heated. Garnish with dill sprigs, if desired.

YIELD: 4 servings.

Chili Topped Potatoes

Ingredients:

• 2 medium baking potatoes (about 1 pound)
• 1/4 pound ground turkey
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 1/2 cup seeded, chopped tomato
• 1/2 cup drained red kidney beans
• 1/2 cup tomato sauce
• 1/4 cup water
• 1 1/2 teaspoons chili powder
• 1 teaspoon tomato paste
• 1/2 teaspoon dried whole oregano
• 1/2 teaspoon ground cumin

Directions:

1. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH for 16 minutes or until done, rearranging potatoes after 8 minutes. Let stand 5 minutes.
2. Combine turkey, onion, and garlic in a skillet; cook over medium heat until browned, stirring to crumble. Add tomato and next 8 ingredients; reduce heat to medium-low, and cook an additional 5 minutes.
3. Split tops of baked potatoes lengthwise; fluff pulp with a fork. Top each potato with chili mixture.

YIELD : 2 servings