Hot potatoes!: Love baked potatoes? Try one of these great potato topper recipes that will have you covered with more than sour cream and butter! - Recipe

Vibrant Life, Nov-Dec, 2001 by Christy Selter

From its humble beginnings in the Peruvian-Bolivian Andes, the popular potato tuber has become a mealtime mainstay worldwide. Each year Americans eat nearly 50 pounds of spuds (baked, boiled, broiled, fried, creamed, and even raw). But when it comes to baked potatoes, even die-hard potato buffs can have a hard time seeing past dollops of sour cream and pats of butter--until now.

Jazz up those spuds with these eight mouthwatering toppers. From artichoke hearts to grilled zucchini, we've got your baked potatoes covered. Each recipe tops four medium-sized bakers. But first, Potato Baking 101.

Baby-soft
Potato Skins

Oven-baked: Rub with olive oil and
wrap in aluminum foil. (Add a clove of
pressed garlic for a spicy effect.) Bake at
425 [degrees] F for 40 to 60 minutes or until
tender.

Microwave-"baked": Arrange on a
microwave-safe plate and cover with a
paper towel. Microwave on high for 10
to 12 minutes, * flipping once halfway
through cooking time.

* Microwave cook times vary.
Crispy Crunchy
Potato Skins

Unwrapped, bake in a 425 [degrees] F oven
for 40 to 60 minutes or until tender.
Caramelized Onions

1 Spanish onion
  olive oil
1 cup plain yogurt
1 cup cottage cheese
1/2 t. lemon juice

Chop onion. In a hot skillet, drizzle
olive oil and add onion. Stir until
caramelized. Mix together yogurt, cottage
cheese, onions, and lemon juice.
Top potatoes.
Sauteed Portobello
Mushrooms

dash olive oil
3 portobello mushrooms, sliced
2 garlic cloves (pressed)
1 t. fresh chopped basil
2 T. lemon juice
1/2 cup water
1 t. cornstarch

In a hot skillet, coat bottom with
olive oil. All at once, add mushrooms,
garlic, basil, and lemon juice. Saute
about five minutes. In a measuring cup,
combine water and cornstarch, mixing
with a fork to break clumps. Add to
mixture until thickened. Top potatoes.
Cheesy Broccoli
and Cauliflower

1 bunch broccoli, chopped
1 head cauliflower, chopped
1/4 cup chopped onion
1 T. margarine
1 1/2 t. cornstarch
3/4 cup milk
3/4 cup grated cheddar cheese

Steam broccoli and cauliflower until
tender. In a small saucepan, melt margarine.
Saute the onion until carmelized.
Add cornstarch to make a paste. Mix in
milk and cook until thickened. Stir in
cheese until melted. Top potatoes with
broccoli and cauliflower, pouring cheese
sauce over the top.
Creamed Spinach
a la Taters

1/2 cup cooked spinach (or 10 ounces
  frozen spinach)
1 T. olive oil
2 cloves garlic (pressed)
1/4 cup chopped onions
1/4 cup water
2 t. cornstarch
3/4 cup milk
2 t. basil

Drain cooked spinach. In a saucepan,
add oil and saute garlic and onions. In a
measuring cup, combine water and
cornstarch, mixing with a fork to break
clumps. Add milk, water, cornstarch,
and basil, stirring until thickened. Stir
in cooked spinach. Heat thoroughly
and top potatoes.
Sizzling Sauteed
Zucchini

  olive oil
1 fresh zucchini
1-2 medium tomatoes
3 green onion sprigs
1-2 cloves garlic (pressed)
1/2 t. fresh basil
2 T. soy sauce
2 t. cornstarch
1/2 cup water

Over medium heat, sprinkle bottom
of a skillet with olive oil until it's just
covered. Slice zucchini, tomatoes, and
green onions. All at once, add vegetable
mixture, garlic, and basil. Cook uncovered
for 5 minutes. In a measuring cup,
mix remaining ingredients and pour
into the mixture. Cook for 2 to 3 minutes
or until tender.
Stuffed Artichoke Spuds

1 small jar of artichoke hearts
8 ounces Parmesan cheese
8 ounces of light mayonnaise or
  Miracle Whip

Mix ingredients together in a bowl,
and microwave until warm. Top the
potatoes. Try leftovers on crackers for a
no-fuss dip.
Tangy Asparagus and Tomatoes

3/4 pound asparagus spears
3 medium tomatoes
dash olive oil
2 garlic cloves (pressed)
1 1/2 cups sliced mushrooms
2 T. lemon juice
2 t. soy sauce
1/2 cup water
1 t. cornstarch

Slice asparagus and tomatoes. In a hot skillet, drizzle
oil to coat bottom. Add asparagus, tomatoes, garlic, and
mushrooms all at once. Cook, uncovered, for 5 minutes.
Add lemon juice and soy sauce. In a measuring cup,
combine water and cornstarch, mixing with a fork to break
clumps. Add to vegetable mixture. Cook until mixture
thickens. Top potatoes.
Salsa de la Talers

4-6 fresh tomatoes
1 can Mexican stewed
  tomatoes
2-3 garlic cloves (pressed)
1 bunch green onions
1 bunch cilantro
1 can diced green chilies
2 serrano chili peppers (or
  peppers to taste--Anaheim chilies
  add flavor without the heat)
1/2 t. lemon juice

To save time, use your food processor. Chop ingredients one at
a time. Combine in a large serving bowl. Mix. Chill for one hour
before topping potatoes. Break out the tortilla chips for leftovers
or as a side-dish treat.

Baked Potato Cooking 101

Whether you like your potato skins crispy or soft, make sure your spud's complexion is in tip-top shape. Avoid green potatoes and those with lots of "eyes." With a vegetable brush, scrub the potato skin, dry, and pierce several times with a fork.

Potato Picking Do's and Don'ts

Most potatoes (like their apple counterparts) are harvested in September and October for year-round feasting. And like apples, potatoes can be just as delicate. Here are some simple potato picking Do's and Don'ts.