Potatoes Primavera Recipes

BAKED POTATO PRIMAVERA

Steps:

• Pierce potatoes to allow steam to escape. Arrange potatoes about 1 inch apart in circle on microwavable paper towel in microwave oven. Microwave uncovered on High 10 to 12 minutes or until tender.
• While potatoes are cooking, heat water to boiling in 2-quart saucepan. Stir in vegetables; reduce heat to medium. Cover and simmer 3 to 7 minutes, stirring occasionally, until tender; drain.
• Stir milk into cheese until smooth. Stir cheese mixture into vegetables until melted. Cut crisscross gashes in tops of potatoes; squeeze gently to open. Spoon over baked potatoes. Sprinkle with bell pepper.

BAKED POTATOES PRIMAVERA

Steps:

• 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 simmering, stirring.
• Season with salt and pepper.
• Split and fluff potatoes; place on four serving plates.
• Spoon vegetable mixture over potatoes, dividing equally.

PRIMAVERA POTATO SALAD

Steps:

• Cook potatoes in large pot of boiling salted water for 10 minutes. Add green beans and carrots; cook five minutes, or until potatoes are tender when pierced with fork. Drain; cool under cold running water.
• Whisk all ingredients from olive down in a small bowl until well-blended.
• When potatoes are cool enough to handle, quarter large ones and half small ones. Place in large bowl, along with beans, carrots, spinach, radishes, and green onions. Toss with enough vinaigrette to lightly coat. Serve at room temperature.