from Cooking Light, June 2011 4 (6-ounce) baking potatoes, peeled and cut into 1-inch pieces 1/2 cup reduced fat sour cream. 1/2 cup 1% low-fat milk 2 tablespoons minced fresh […]
Potato Wedges
5 russet potatoes 4 tablespoons butter, melted 2 tablespoons olive oil 2 teaspoons seasoning salt freshly ground black pepper Directions: Preheat oven to 450ºF. Wash each potato well, peel if […]
Potato Pancakes
from Betty Crocker’s New Cookbook 4 medium potatoes4 large eggs, beaten1 small onion, finely chopped (about 1/4 cup)1/4 cup all-purpose flour1 teaspoon saltvegetable oil for cooking Wash, peel, and shred […]