Recipe: Baked Potato Toppings (7)

BAKED POTATO TOPPINGS

SOUTHWESTERN STYLE:
In a small saucepan on stovetop, warm 1/2 cup (125 mL) of bottled salsa with 2 tablespoons (25 mL) of frozen corn. Stir in 2 tablespoons (25 mL) of chopped fresh coriander. Sprinkle 3/4 cup (175 mL) shredded Cheddar cheese on the 2 potatoes, then spoon on salsa mixture and top with a dollop of sour cream.

BROCCOLI AND CHEESE:
Steam 1 cup (250 mL) of broccoli florets until just tender. Meanwhile, in a small saucepan melt 1 tablespoon (15 mL) of butter; stir in 1 tablespoon of all-purpose flour over medium heat for 1 minute. Stir in 3/4 cup (175 mL) of milk and cook, stirring, until thickened. Stir in 1 cup (250 mL) of shredded cheese, 1/4 teaspoon (1 mL) each of dried basil and thyme, a pinch of cayenne pepper and salt, pepper to taste. Stir in steamed broccoli.

HAM, LEEK AND HORSERADISH MUSTARD:
In a small skillet, saute white part only of 1 leek, sliced, in 2 tablespoons (25 mL) of butter for 2 minutes. Stir in 1/2 cup (125 mL) of chopped ham and 1/4 cup (50 mL) of light sour cream; heat through over low heat. Stir in 1 tablespoon (15 mL) each of prepared horseradish and Dijon mustard, and salt and pepper to taste.

MUSHROOMS:
In a skillet, cook 8 ounces (250 g) of sliced mushrooms with half a small onion, chopped, in 2 tablespoons (25 mL) of butter over medium heat for 5 minutes. Over low heat, stir in 1/4 cup (50 mL) of light sour cream, 1/2 teaspoon (2 mL) of dried tarragon, and salt and pepper to taste. Heat through. After spooning onto potatoes, sprinkle with snipped fresh chives or chopped parsley.

BLUE CHEESE AND HERBS:
In a small bowl, combine 1/3 cup (75 mL) of creamed cottage cheese, 2 tablespoons (25 mL) of crumbled blue cheese, 3 tablespoons (50 mL) of chopped fresh parsley, 2 tablespoons (25 mL) of snipped fresh chives or chopped green onion tops, and salt and pepper to taste.

PESTO:
In small saucepan over low heat, heat 1/3 cup (75 mL) of light mayonnaise, 4 teaspoons (20 mL) of slivered sweet red pepper, 1 tablespoon (15 mL) of pesto sauce and 1 teaspoon (5 mL) of fresh lemon juice. After spooning onto potatoes, sprinkle with 1 tablespoon (15 mL) grated Parmesan and more slivered red pepper.

CAJUN:
In a small skillet, heat 1 tablespoon (15 mL) of vegetable oil over medium heat; cook 2 cloves of garlic, minced, and 1/2 small onion, minced, for 4 minutes. Stir in 1/2 teaspoon (2 mL) each of paprika, dried oregano and dried thyme and 1/4 teaspoon (1 mL) each of white, black and cayenne pepper and salt. Over low heat, stir in 1/2 cup (125 mL) of plain yogurt just to heat through but not boil. Garnish topped potato with diced tomato.

Source: Foodland Ontario