From the archives is a series that dives into the archives of the Agricultural Review, the free newspaper published by the N.C. Department of Agriculture & Consumer Services, and explores interesting recipes, agriculture news and features from the past century.
Potatoes are one of North Carolina’s most versatile crops. Whether you’re craving crispy roasted potatoes, creamy casseroles, hearty soups or classic southern mashed potatoes, there is no shortage of delicious ways to bring this humble ingredient to the table.
The July 15, 1988, edition of the Agricultural Review featured four recipes for creative ways to elevate the simple potato. In the column, then-NCDA Home Economist Barbara Minter dispels the common myths that potatoes are considered to be loaded with fat, starch and crabs, while providing little nutritional value. The truth, she attests, is that potatoes are a low-calorie source of vitamin C, iron, fiber and other nutrients.
If you’re looking for a way to experiment with this staple ingredient, check out these recipes.
Stuffed Baked Potatoes
- 6 medium baking potatoes, baked
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup margarine or butter
- 1/4 cup milk
- 1 cup (4 oz.) shredded American or cheddar cheese
- 3 slices of bacon, fried and crumbled
Heat oven to 400 degrees. Cut potatoes in half lengthwise. Scoop potato out of shells into bowl; mash. Add remaining ingredients except cheese. Beat until light and fluffy. Spoon back into shells and place in 13 x 9-inch pan; top with cheese. Bake at 400 degrees for 20 to 25 minutes or until cheese is light golden brown. Yields six servings.
Parmesan Potatoes
- 3 tablespoons all-purpose flout
- 3 tablespoons grated parmesan cheese
- 1/2 teaspoon salt
- Dash of pepper
- 1 tablespoon chopped parsley (optional)
- 4 large potatoes, peeled and cut into eights
- 4 tablespoons butter or margarine, melted
Combine flour, cheese, salt and pepper in a bag. Moisten potatoes with water, shaking off excess. Shake a few at a time in the bag, coating well. Pour batter into a 12 x 8 x 2-inch baking dish. Place potatoes in the dish in a single layer. Bake at 375 degrees for 1 hour, turning once. Sprinkle with parsley, if desired. Yields four servings.
Hash Brown Potatoes
- 1/4 cup bacon drippings
- 2 tablespoons butter or margarine
- 4 cups diced cooking potatoes
- 2/3 cup minced opion
- 2 tablespoons minced fresh parsley
- 1/2 teaspoon dried whole oregano
- 2 cloves garlic, minced
- Salt and pepper to taste
Melt bacon drippings and butter in a 9-inch skillet. Add remaining ingredients, stirring gently until cooked. Cook mixture, uncovered, turning occasionally until browned on all sides (about 20 minutes). Yields four servings.
Potatoes Surprise
Scrub six medium, oval baking potatoes (2 pounds). With an apple corer, remove a cylinder from the center of each potato. Fill the hollow with grated cheese, chopped cooked meat or bacon, a frankfurter, or a while link sausage, partly cooked. Close both ends of the hollow with the ends of the cylinder. Wrap in foil and bake in the ashes or on the grill close to the coals until the potatoes are tender, about 45 minutes to 1 hour.