Wada Farms Recipes

Recipes

The Ultimate Baked Potato

Use US # 1 Russets only, Idaho or Oregon are the best.
Don't store below 55°F or the starch will turn to sugar.
Wash and scrub well.
Pat dry
Prick the ends with a fork to let moisture escape during baking. This will make the potato fluffy instead of gummy.
Oil or butter lightly, use bacon grease if available.
Season lightly with kosher salt and a few twists of the pepper mill on all sides.
Place on baking sheet, spaced 1/2" apart and bake at 400°F for about 1 hour, depending on size. Potato will yield to pressure when done.
Cut open in wave shape with paring knife and squeeze ends. Serve immediately.
In a restaurant, you want to cook the potato 80%, keep it out of the heat and fire as the orders come in. They will take 8-10 minutes to finish and be just like a freshly baked potato. Potatoes that have been baked/steamed in aluminum foil and are being kept warm all day are the ultimate culinary derailment.
The potato should be crisp on the outside and mealy/fluffy on the inside. This will make for a baked potato where you will like the outside better than the inside and that is where the vitamins and flavor are anyway.

source: reluctantgourmet.com
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Baked Potatoes for Guests

Bake 2 large Idaho potatoes until done. Do not wrap potatoes in foil. Scoop out potato pulp and place in a bowl, saving the potato skin shell. Add the following ingredients to the pulp:

1/2 cup sour cream
1/4 cup Parmesan cheese
4 bacon strips, cooked and crumbled
2 tbsp finely chopped green onion
1 tsp prepared horseradish
1/2 cup grated cheddar cheese

Blend together slightly. Salt and pepper to taste. Spoon mixture back into shell. Top with one tsp melted butter for each potato half. Sprinkle cheddar over potatoes. Return to oven and bake 20 minutes at 350º F. Garnish and serve.

Breakfast Pizza

Boil three medium potatoes in the skin, peel, and grate.

1 can bread stick dough
1 lb sausage
1 1/2 cup grated russet IDAHO® potatoes
1 small can mushroom
4 eggs beaten
2 tbsp milk
1/2 tsp salt
1 1/2 cup shredded mozzarella cheese

Press bread stick dough into a 9" pie pan. Brown sausage, drain and layer on the dough. Layer the potatoes over the sausage and the mushrooms over the potatoes. Beat eggs with milk and salt. Pour over pizza and top with cheese. Bake at 350º F for 30 minutes or until eggs are set and pizza is brown.

Scalloped Baked Potato and Pork Chops

6 pork chops
1 tsp salt
pepper
2 tbsp flour
2 1/2 cups milk
6 medium potatoes, sliced
1 tbsp onion, chopped

Season pork chops and brown in a frying pan. Melt butter in seperate pan, add flour, and blend well. Add milk slowly. Cook until thick, stirring constantly. Alternately place potatoes, onions, cream sauce and pork chops in a greased casserole and cover. Bake 1 1/2 hours at 350º F until tender. Uncover the last 15 minutes to brown. Serves 6.

Lemon Potatoes

Peel and slice 3 large potatoes 1/4 inch thick Cook in boiling water for 4 to 5 minutes. Drain and pat dry.

3 large IDAHO® potatoes
2 tbsp garlic flavored oil
6 tbsp butter
grated rind of lemon
juice of 1 lemon
2 tbsp of chopped parsley

After finishing above directions:
Heat oil and 3 tbsp of butter in pan, add potato slices and cook until browned. Remove potatoes from pan and combine remaining butter, parsley, lemon juice, and lemon rind in the same pan. Heat butter until it turns slightly brown. Return potatoes to the pan and toss them until they are well coated.

Crispy Potato Skins

4 idaho potatoes
1/4 bup butter or margarine, melted
salt and pepper

Wash potatoes, dry and pierce with a fork. Bake in an oven at 425º for 50 to 60 minutes, until soft. Cool potatoes slightly; cut into quarters (wedge-shaped) and scrape out almost all pulp. Place skin-side-down on baking sheet. Brush with melted butter. Salt and peper to taste. Return to oven and bake 10 minutes longer or until crispy. Yield: 16 wedges.

Pizza Skins

16 wedges baked Idaho potato skins
1 cup prepared spicy tomato pizza sauce
1/4 cup grated parmesan cheese
2 tbsp finely chopped green onion
1 cup shredded mozzarella

Brush or spread pizza sauce over each wedge, sprinkle with parmesan cheese, top with mozzarella. Bake 8 to 10 minutes in a 425º oven until cheese melts. Serve very hot.

Potato & Cheese Soup

2 tbsp butter
1/3 cup chopped celery
1/3 cup chopped onion
4 cups pared and diced Idaho Potatoes
3 cups chicken broth
2 cups milk
1 1/2 tsp Salt
dash of paprika
1/4 tsp pepper
2 cups shredded sharp cheddar cheese
croutons or bacon bits for garnish

In a large saucepan, heat the butter and saute the celery and onion until tender. Add the potatoes and 2 3/4 cups of broth; simmer until the potatoes are tender. Stir in milk and seasonings; heat through. Stir 1 tbsp flour into remaining 1/4 cup broth and add cheese, stirring until melted. Garnish as desired. Makes 4 to 6 servings.

Vegetable Soup

1/2 cup onion, diced
1 lb hamburger, browned
1 large bag frozen mixed vegetables
3 diced Idaho potatoes
1 can (46 oz.) V8 juice
1 can mushroom soup
1/2 tsp garlic salt
salt and pepper to taste

Saute onion, add hamburger and brown. Combine all ingredients into crock pot. Cook until potatoes are done.

Garlic Mashed Potatoes

4 medium Idaho potatoes
5 cloves garlic
1/3 cup butter
1/2 cup milk
salt and pepper

Peel and cut potatoes into large chunks. Place potatoes in cool water in a pot and bring to a boil. Add the garlic cloves and cook until the potatoes can be pierced easily with a fork. Drain and immediately mash. Add butter, salt and pepper to taste. Sprinkle with chives before serving.

Low Cal French Fries

1 medium Idaho baking potato
1 egg white, beaten
Parmesan cheese
oregano or a favorite seasoning such as seasoned salt

Cut potato into wedges. Brush cut side with beaten egg white; sprinkle with Parmesan cheese and seasoned, place on cookie sheet. Bake 25 minutes at 350º F or until tender.
Serving suggestion: use ranch dressing as a dip

Potato Casserole

7-8 Idaho potatoes
1 cube melted butter or margarine
4 stalks of green onion sliced thin
1 can cheddar cheese soup
1 pint sour cream
2 cans cream of mushroom soup
1 1/2 cups crushed corn flakes

Boil potaotes with skin on until tender. Drain, cool, peel, and dice. Stir together butter or margarine, onions, soups, and sour cream. Add to potatoes and blend well. Pour into a 9 x 13 inch pan. Compbine 6 tablespoons butter with crushed corn flakes and sprinkle over potatoes. Bake for 1 hour at 350º F.

Potato Soup with Blue Cheese and Bacon

8 bacon slices
2 cups chopped onion
1 large leek (white and pale green parts only), chopped
3 celery stalks, chopped
2 medium carrots, peeled and chopped
3 3/4 cups canned low-salt chicken broth
3 large Idaho potatoes (about 20 ounces), peeled and chopped
1 cup dry white wine
4 ounces blue cheese, crumbled

Cook bacon in heavy large pot over medium heat until brown and crisp. Using tongs, transfer bacon to paper towels and drain. Crumble bacon. Spoon off all but 2 tbsp bacon drippings from pot. Add onion, leek, celery, and carrots to pot. Cover, reduce heat to low and cook until vegetables begin to soften and color, about 15 minutes. Add broth, potato and wine. Bring to boil. Partially cover pot. Simmer until all vegetables are tender, about 30 minutes. Remove from heat. Place cheese in processor. Add 1 1/2 cups hot soup. Blend until cheese melts and mixture is smooth. Return cheese mixture to soup in pot and stir to blend. salt and pepper to taste. Stir soup over low heat until heated through. Serve with bacon sprinkles on top. Makes 6 to 8 servings.

Idaho Potato Cake

1 cup margarine softened
3/4 cup sugar
2 eggs
1 cup cold mashed Idaho potatoes
1 tsp vanilla extract
2 cups all purpose flour
1/4 cup baking cocoa
1 tsp baking soda
1 cup milk

Cream margarine and sugar in mixing bowl. Add eggs and beat well. Blend in potatoes and vanilla. Combine flour, cocoa, and baking soda and add alternately with milk. Pour into a greased 13x9x2 inch baking pan. Bake at 350º for 40-45 minutes.

Italian Twice Baked Potatoes

For this recipe, begin with 4 large Idaho potatoes. Bake potatoes and while still warm cut in half lengthwise and scoop out the pulp. To the pulp add:

1/2 cup margarine or butter
1/2 cup ricotta cheese
2 cups grated mozzarella
1 beaten egg
salt and pepper

Fill the potato skin with the mixture. Sprinkle with paprika and return to the oven to brown.

Crab Stuffed Twice Baked Potatoes

For this recipe, begin with four large Idaho potatoes. Bake potatoes and while still warm cut in half lengthwise and scoop out the pulp.

1/4 cup butter
1/2 cup milk
3 finely chopped green onions
1/2 cup crab meat
1/4 cup sour cream

Fill the potato skin with the mixture. Sprinkle with paprika and grated cheddar cheese. Return to the oven until the cheese melts.