Recipes and Nutrition

The only limitation to cooking with Idaho potatoes is your imagination
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Potatoes Primavera

Makes 4 servings

4  Jumbo Russet Potatoes (about 8 ounces each)

4 cups fresh vegetable pieces (choose from broccoli florets, sliced carrots, red pepper squares, sliced zucchini and peas)

1 1/4 cups prepared Alfredo sauce

2 teaspoons dried basil leaves

1/4 teaspoon red pepper flakes

Salt and pepper, to taste

Prick each potato several times with fork. Arrange spoke-fashion in microwave oven. Microwave on HIGH 14 to 16 minutes until tender. Meanwhile, in 2-quart saucepan, bring 1 cup water to boil. Add vegetables, cover, and cook over medium-high heat about 5 minutes, just until crisp-tender; drain thoroughly. Add sauce, basil and red pepper to vegetables in saucepan. Heat to simmer, and stir occasionally. Season with salt and pepper. Split and fluff potatoes; place on four serving plates. Spoon vegetable mixture over potatoes, dividing equally. (Chunks of cooked chicken, turkey or ham can be added to vegetables with sauce.)