Bear Creek Scalloped Potatoes
1. Preheat oven to 350°F. Prepare soup mix
according to package directions.
2. Peel and slice potatoes and layer in a large
greased casserole. Cover potatoes with
prepared soup. Garnish top with bread crumbs
and grated cheese.
3. Cook for 1 hour, or until potatoes are tender.
Season to taste with salt and pepper. Sprinkle
with bacon bits. Makes 8 servings.
Basin Gold Twice-Baked Potatoes
Basin Gold Cooperative handles the marketing of
fresh potatoes and onions for eight produce companies throughout Eastern Washington and Oregon,
where the rich soil yields superior vegetables.
4 large Basin Gold
1/2cup light sour cream
1/4cup butter, cut in pats
2 ounces Cheddar
2 ounces mozzarella
6 green onions, chopped
1. Preheat oven to 400°F. Wash potatoes and
prick with a fork in several places. Bake for
60 minutes, or until tender.
2. Reduce heat to 325°F. Cut potatoes in half
lengthwise; scoop out insides, leaving a 1/4-inch
shell, and mash with a fork until smooth. With
an electric mixer, beat in sour cream and butter
until smooth. Stir in cheeses, salt and pepper.
3. Stuff potato shells with mixture, dividing
evenly. Bake for 25 minutes, or until hot. Sprinkle
onions on top. Makes 8 servings.
Tip: For Northwest flair, add 6 ounces of fresh
lump crabmeat to the potato mixture.
Crispy Herbed Potatoes
Gruyere cheese or
2 tablespoons chopped
2 large russet potatoes,
about 14 ounces each,
peeled and sliced thin
6 tablespoons olive oil
2 red onions, sliced thin
1. Soak potato slices in a large bowl of cold
water for 10 minutes; drain and dry on paper
or kitchen towel.
2. Heat oil in a large frying pan over medium
heat. Add onions and cook for 2 minutes, stirring
frequently. Add potatoes and cook for 10-15
minutes, turning frequently, until potatoes are
tender and golden.
3. Sprinkle potatoes with cheese and cook for
2 minutes without stirring, until the cheese melts.
Sprinkle basil on top. Makes 4-6 servings.