Easy Baked Potato Toppings

TOPPINGS READY-TO-GO:
sour cream - low fat
sliced scallions
salsa
guacamole
grated jack or cheddar cheese - low fat
chili
caramelized onions
stewed tomatoes
peas or corn
hot pepper sauce

NEW ORLEANS STYLE TOPPING:
Fry finely chopped okra in 2 tablespoons of oil and combine with chopped onions and bell peppers. Simmer for 5 minutes. Season with cayenne pepper, black pepper and garlic powder to taste.

Saute chopped onions, bell peppers and garlic. Add 3 cups ketchup and 1 lb. chopped andouille or smoked sausage and bring to a boil, reduce heat and simmer for about an hour.

Make your own dipping Cajun mustard by combining 1/4 cup Dijon mustard, 1 teaspoon mustard powder, 1 teaspoon grated horseradish and salt and pepper to taste.

LOW-FAT TOPPING TIPS:
- Instead of sour cream, combine 3 parts low-fat cottage cheese and 1 part non-fat yogurt in a small food processor or blender; blend until smooth and season to taste with lemon juice.

- Make Pico de Gallo by mixing green salsa with sliced jalapenos.

- Combine finely chopped roasted red peppers with 1 teaspoon chopped garlic and 1 teaspoon olive oil. Season with salt and pepper.

- Slim sour cream by adding 2 parts low-fat plain yogurt to 1 part dairy sour cream.

CURRY DIPPING SAUCE:
2 tablespoons curry powder
1/4 teaspoon paprika
1/4 teaspoon black pepper
1 cup prepared creamy garlic salad dressing

Blend all ingredients. 1/2 cup canned or fresh cooked tiny shrimp may be added.

BROCCOLI AND FETA CHEESE TOPPING:
1 cup cooked broccoli florets diced into tiny pieces
1 cup herb feta cheese diced into 1/2-inch cubes
1/3 cup prepared Italian dressing

Boil broccoli for 1 minute, drain and let cool. Combine the broccoli and feta cheese and toss with Italian dressing. Top with sliced black olives.

Source: Idaho Potato Commission.