Potatoes have been part of our daily meals for decades and have earned the unfair reputation of being a fattening vegetable, but did you know that potatoes are fat-free and Cholesterol-free? In fact potatoes have plenty of vitamins and minerals. Its all the fattening condiments we put on our potatoes that make them unhealthy. A medium size potato (about the size of a 12oz soda can) has roughly 100 calories. Medium size potatoes have doubled the amount of Potassium and Vitamin C than a banana and triple that of an apple. Potatoes have also been known to help these symptoms:
Digestion: Potatoes are easy to digest which makes them ideal for babies, seniors, and hospital patients.
Rheumatism: The vitamins, magnesium, and calcium found in potatoes help by giving relief in Rheumatism. (Eating to many potatoes due to high starch intake may have adverse effects on people with rheumatism.
So eat potatoes in moderation.)
Skin Care: Honey and mashed raw potatoes applied the skin helps clear pimples, age spots, and softens your skin.
We sell potato lotion at the Idaho Potato Museum Gift Shop that works wonders!
Here is a Healthy Potato recipe for you to try at home!
Ingredients
* 4 medium russet potatoes
* 8 ounces 90%-lean ground beef, (Bacon bits will also work)
* 1 cup broccoli florets, finely chopped
* 1 cup water
* 1 cup shredded reduced-fat Cheddar cheese, divided
* 1/2 cup reduced-fat sour cream
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground pepper
* 3 scallions, sliced
Preparation
1. Pierce potatoes all over with a fork. Place in the microwave and cook on Medium, turning once or twice, until the potatoes are soft, about 20 minutes.
2. Meanwhile, brown meat in a large skillet over medium-high heat. Transfer
to a large bowl. Increase heat to high, add broccoli and water to the pan, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat.
3. Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop out the insides into a bowl. Place the potato shells in a small baking dish. Add 1/2 cup Cheddar, sour cream, salt and pepper to the potato insides and mash together. Add scallions and the potato mixture to the broccoli and meat; stir to combine.
4. Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese. Microwave on High until the filling is hot and the cheese is melted, 2 to 4 minutes.
Wednesday, January 26, 2011
Saturday, January 8, 2011
2011
Welcome to the year 2011! How was your holidays? Here at the Museum we are starting this year off with new T-Shirt designs for our gift shop. We are currently looking for some creative suggestions on some good potato themed ideas for a T-shirt. If you have any suggestions please feel free to leave us some suggestions. We would love to hear from you!
Wednesday, December 8, 2010
After Hours
Happy Holidays to all! Here at the Idaho Potato Museum we are getting ready for the Chamber After Hours. The decorations are hung; the lights are sparkling, the Christmas tree is lit,and we find ourselves singing along with the Christmas music playing on the radio. If your in the are come join us for the festivities. There will be fun,food,music, and door prizes!
Thursday, December 2, 2010
Happy Holidays!
Here at the Potato Museum we are all into the Holiday Spirit! We have hung up our holiday decorations, put up our Christmas tree, wrapped presents, and stocked the gift shop for the holiday season! We have a large arrangement of potato items that would make unique gifts for Christmas this year. We have Christmas ornaments to hang on your tree, we will even personalize it upon request. We have lotions, soaps, T-shirts, Bells, Thimble, Patches, Lip gloss, Magnets, Shot glasses, Mugs, cook books and much more! So stop in to do some Holiday shopping! You don’t live in town? Or in the state for that matter? We have an online Ebay store you can make your purchases there or you can call us at 208-785-2517 and make an over the phone order. We have special Idaho Potato Museum gift boxes we can ship your order in!
Happy Holidays from the Idaho Potato Museum!
If your traveling drive safe this year for Christmas drive safe!
Happy Holidays from the Idaho Potato Museum!
If your traveling drive safe this year for Christmas drive safe!
Thursday, November 18, 2010
Hampton Landmarks Contest
The Idaho Potato Museum has been nominated for the Hampton Hotels Save-a-Landmark program and could win a grant to help restore the museum Kitchen to bring back the Potato Bar.
That means fresh "Taters for Out of Staters"
Since 2000, Hampton Hotels has been preserving historic, cultural and fun landmarks in the United States, Canada and Mexico through the Save-A-Landmark program. Hampton considers historical and cultural importance as well as city and wacky landmarks.
You can vote for the Idaho Potato Museum through the end of the month by visiting www.hamptonlandmarks.com. They will announce the winner on Dec. 2 so wish us luck!
That means fresh "Taters for Out of Staters"
Since 2000, Hampton Hotels has been preserving historic, cultural and fun landmarks in the United States, Canada and Mexico through the Save-A-Landmark program. Hampton considers historical and cultural importance as well as city and wacky landmarks.
You can vote for the Idaho Potato Museum through the end of the month by visiting www.hamptonlandmarks.com. They will announce the winner on Dec. 2 so wish us luck!
Wednesday, November 10, 2010
Idaho Potato Q&A
Hope you potato fans find this interesting!
How do I know I'm buying Idaho potatoes?
To be sure you're getting genuine, top-quality Idaho Potatoes, look for the "Grown In Idaho" seal, which features a silhouette of the state of Idaho, and for the registered certification mark, "Idaho Potatoes."
Genuine Idaho potatoes have a rounded, somewhat elongated shape, few and shallow eyes, net-textured skin and a deep brown color. Look for clean, smooth, firm-textured potatoes that have no cuts, bruises or discoloration.
Don't buy potatoes that are soft or have excessive cuts, cracks, bruises or discoloration and decay. If your potatoes have any green spots, pare them off before cooking because they could taste bitter.
Why are my potatoes turning green?
The greenish color sometimes seen on potato skins occurs when the potatoes have been exposed to natural, artificial, or fluorescent lights. This can also occur if when a potato is growing a crack in the soil exposes the potato to sunlight. This is mostly discovered before being sold.
Greening happens a lot more than it used to because supermarkets are often open for longer hours so their displays receive more direct light. However, it can also happen at home if you store your potatoes out in the open where they are exposed to light.
The green color on the potato is chlorophyll developing in the skin and along with this change, increased quantities solanin is also formed. Solanin is part of the flavoring complex that gives the potato its taste. This is concentrated close to the potatoes surface and is easily removed when peeled. Only if the potato has prolonged exposure to light will the bitter taste and color penetrate deeper into the potato.
We recommend that you don’t eat the green part of the potato because of its bitter taste. Just peel away the green sections before preparing the potatoes and serving to your guests.
What is the healthiest way of cooking potatoes?
Probably baked with a squeeze of lemon, some salt and pepper. Topping the baked potato with salsa is also a good solution.
How do I get the most nutrition out of Idaho Potatoes?
To preserve the Idaho Potato's abundant nutrients, cook with the skins on whenever possible. And steam, rather than boil potatoes. Save the cooking water after steaming potatoes, as some of the potatoes' nutrients will have leaked into it. Use it to make gravies or bread, or to moisten mashed potatoes.
Do Idaho potatoes contain gluten?
No, Idaho potatoes are gluten free and often used as a substitute for people with these types of allergies.
Is there anything harmful in eating potatoes raw?
There is no harm in eating the potatoes raw, however, you may find them a little harder to digest than when cooked. Willard Scott, the famous NBC weatherman, does this all the time even making a point once to chomp down on an Idaho Potato on a harvest segment of the TODAY show a couple of years ago.
Should I wash my potatoes before storing?
Before storing spuds, look them over and use any bruised ones first. Since dampness can cause decay, it is best not to wash spuds before storing.
For more Potato Q&A's g to http://www.idahopotato.com/faqs
How do I know I'm buying Idaho potatoes?
To be sure you're getting genuine, top-quality Idaho Potatoes, look for the "Grown In Idaho" seal, which features a silhouette of the state of Idaho, and for the registered certification mark, "Idaho Potatoes."
Genuine Idaho potatoes have a rounded, somewhat elongated shape, few and shallow eyes, net-textured skin and a deep brown color. Look for clean, smooth, firm-textured potatoes that have no cuts, bruises or discoloration.
Don't buy potatoes that are soft or have excessive cuts, cracks, bruises or discoloration and decay. If your potatoes have any green spots, pare them off before cooking because they could taste bitter.
Why are my potatoes turning green?
The greenish color sometimes seen on potato skins occurs when the potatoes have been exposed to natural, artificial, or fluorescent lights. This can also occur if when a potato is growing a crack in the soil exposes the potato to sunlight. This is mostly discovered before being sold.
Greening happens a lot more than it used to because supermarkets are often open for longer hours so their displays receive more direct light. However, it can also happen at home if you store your potatoes out in the open where they are exposed to light.
The green color on the potato is chlorophyll developing in the skin and along with this change, increased quantities solanin is also formed. Solanin is part of the flavoring complex that gives the potato its taste. This is concentrated close to the potatoes surface and is easily removed when peeled. Only if the potato has prolonged exposure to light will the bitter taste and color penetrate deeper into the potato.
We recommend that you don’t eat the green part of the potato because of its bitter taste. Just peel away the green sections before preparing the potatoes and serving to your guests.
What is the healthiest way of cooking potatoes?
Probably baked with a squeeze of lemon, some salt and pepper. Topping the baked potato with salsa is also a good solution.
How do I get the most nutrition out of Idaho Potatoes?
To preserve the Idaho Potato's abundant nutrients, cook with the skins on whenever possible. And steam, rather than boil potatoes. Save the cooking water after steaming potatoes, as some of the potatoes' nutrients will have leaked into it. Use it to make gravies or bread, or to moisten mashed potatoes.
Do Idaho potatoes contain gluten?
No, Idaho potatoes are gluten free and often used as a substitute for people with these types of allergies.
Is there anything harmful in eating potatoes raw?
There is no harm in eating the potatoes raw, however, you may find them a little harder to digest than when cooked. Willard Scott, the famous NBC weatherman, does this all the time even making a point once to chomp down on an Idaho Potato on a harvest segment of the TODAY show a couple of years ago.
Should I wash my potatoes before storing?
Before storing spuds, look them over and use any bruised ones first. Since dampness can cause decay, it is best not to wash spuds before storing.
For more Potato Q&A's g to http://www.idahopotato.com/faqs
Wednesday, November 3, 2010
Holiday Spirit
October has come and gone and Thanksgivings is on its way. So to get into the holiday spirit The Idaho Potato Museum would like to share some tasty potato recipes you can use to make new exciting dishes for Thanksgiving dinner.
Chef Meg's Baked Potato Soup
Created by: Chef_Meg on Sparkrecipes.com
Ingredients
7 large baked potatoes
3 T butter, unsalted
1 1/2 c onion, diced fine
3 cloves garlic, minced
1/2 c celery, diced fine
3 T flour
2 c chicken stock, low sodium
4 c skim or 1% milk
1/4 t white pepper
2 bacon strips, cooked and crumbled
3 T Scallions, chopped
1 c cheddar cheese, shredded
Directions
Remove skin from the baked potatoes and chop into 1-inch cubes. In a large saucepan, heat butter over medium until melted and frothy. Add onions and cook for 2 minutes. Add celery and garlic to the saucepan and continue to "sweat" the vegetables for 3 minutes. Lower the heat slightly so the vegetables do not brown. Add flour to the pan and stir with a wooden spoon and cook for 2 minutes; make sure to scrape the spoon against the bottom and edges of the saucepan to pick up any of the mixture that might of settled on the bottom of the pan. Slowly whisk in the stock until all is incorporated. Add diced potatoes to the mixture. Slowly add the milk. Once the milk is added do not boil the mixture and stir occasionally. Cook soup over medium to low heat for about 20 minutes. While soup is cooking, cook the bacon until crisp in a skillet. Remove bacon from pan and blot excess fat with a paper towel. Crumble bacon and set aside for garnish. If you prefer a smooth soup, puree the mixture using a food processor, blender or immersion blender. Serve in warm bowls with a garnish of chopped scallion, a pinch of bacon, and 3/4 tablespoon of cheese.
Recipe makes 15 one cup servings
Number of Servings:
_______________________________________
Hearty Potato and Sausage Bake
Created by: Anonymous Source
Ingredients
1 lb red potatoes, cut in halves or quarters
1 large onion, sliced
1/2 lb baby carrots
2 Tbsp margarine, melted
1 tsp salt
1 tsp garlic powder
1/2 tsp dried thyme leaves
1/2 tsp black pepper
1 lb cooked sausage (Hillshire Farms Smoked Sausage)
Directions
Preheat oven to 400 degrees F. Spray 13X9-inch baking pan with nonstick cooking spray.
Combine potatoes, onion, carrots, butter, salt, garlic powder, thyme, and pepper in large bowl. Toss to coat evenly.
Place potato mixture into prepared pan; bake, uncovered, 30 minutes. Add sausage to potato mixture; mix well. Continue to bake 15 to 20 minutes or until potatoes are tender and golden brown.
4 - 6 servings
Number of Servings: 6
___________________________________
Ultimate Twice Baked Potatoes
From: Allrecipes.com
Ingredients
4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided
Directions
Preheat oven to 350 degrees F(175 degrees C).
Bake potatoes in preheated oven for 1 hour. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon. Bake for another 15 minutes.
If you have recipes you've created feel free to share them with us! you can comment on this post or email us recipes and photos of you eating your favorite potato meal to Idpotatomuseum@hotmail.com
Chef Meg's Baked Potato Soup
Created by: Chef_Meg on Sparkrecipes.com
Ingredients
7 large baked potatoes
3 T butter, unsalted
1 1/2 c onion, diced fine
3 cloves garlic, minced
1/2 c celery, diced fine
3 T flour
2 c chicken stock, low sodium
4 c skim or 1% milk
1/4 t white pepper
2 bacon strips, cooked and crumbled
3 T Scallions, chopped
1 c cheddar cheese, shredded
Directions
Remove skin from the baked potatoes and chop into 1-inch cubes. In a large saucepan, heat butter over medium until melted and frothy. Add onions and cook for 2 minutes. Add celery and garlic to the saucepan and continue to "sweat" the vegetables for 3 minutes. Lower the heat slightly so the vegetables do not brown. Add flour to the pan and stir with a wooden spoon and cook for 2 minutes; make sure to scrape the spoon against the bottom and edges of the saucepan to pick up any of the mixture that might of settled on the bottom of the pan. Slowly whisk in the stock until all is incorporated. Add diced potatoes to the mixture. Slowly add the milk. Once the milk is added do not boil the mixture and stir occasionally. Cook soup over medium to low heat for about 20 minutes. While soup is cooking, cook the bacon until crisp in a skillet. Remove bacon from pan and blot excess fat with a paper towel. Crumble bacon and set aside for garnish. If you prefer a smooth soup, puree the mixture using a food processor, blender or immersion blender. Serve in warm bowls with a garnish of chopped scallion, a pinch of bacon, and 3/4 tablespoon of cheese.
Recipe makes 15 one cup servings
Number of Servings:
_______________________________________
Hearty Potato and Sausage Bake
Created by: Anonymous Source
Ingredients
1 lb red potatoes, cut in halves or quarters
1 large onion, sliced
1/2 lb baby carrots
2 Tbsp margarine, melted
1 tsp salt
1 tsp garlic powder
1/2 tsp dried thyme leaves
1/2 tsp black pepper
1 lb cooked sausage (Hillshire Farms Smoked Sausage)
Directions
Preheat oven to 400 degrees F. Spray 13X9-inch baking pan with nonstick cooking spray.
Combine potatoes, onion, carrots, butter, salt, garlic powder, thyme, and pepper in large bowl. Toss to coat evenly.
Place potato mixture into prepared pan; bake, uncovered, 30 minutes. Add sausage to potato mixture; mix well. Continue to bake 15 to 20 minutes or until potatoes are tender and golden brown.
4 - 6 servings
Number of Servings: 6
___________________________________
Ultimate Twice Baked Potatoes
From: Allrecipes.com
Ingredients
4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided
Directions
Preheat oven to 350 degrees F(175 degrees C).
Bake potatoes in preheated oven for 1 hour. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon. Bake for another 15 minutes.
If you have recipes you've created feel free to share them with us! you can comment on this post or email us recipes and photos of you eating your favorite potato meal to Idpotatomuseum@hotmail.com
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