Easy Idaho® Potato Toppings

Ingredients:

  • Toppings Ready-To-Go
  • sour cream - low fat
  • sliced scallions
  • salsa
  • guacamole
  • grated jack or cheddar cheese - low fat
  • chili
  • caramelized onions
  • stewed tomatoes
  • peas or corn
  • hot pepper sauce
  • Curry Dipping Sauce
  • 2 tablespoons curry powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1 cup prepared creamy garlic salad dressing
  • Broccoli and Feta Cheese Topping
  • 1 cup cooked broccoli florets diced into tiny pieces
  • 1 cup herb feta cheese diced into 1/2-inch cubes
  • 1/3 cup prepared Italian dressing

Directions:

New Orleans Style Topping
  1. Fry finely chopped okra in 2 tablespoons of oil and combine with chopped onions and bell peppers. Simmer for 5 minutes. Season with cayenne pepper, black pepper and garlic powder to taste.
  2. Sauté chopped onions, bell peppers and garlic. Add 3 cups ketchup and 1 lb. chopped andouille or smoked sausage and bring to a boil, reduce heat and simmer for about an hour.
  3. Make your own dipping Cajun mustard by combining 1/4 cup Dijon mustard, 1 teaspoon mustard powder, 1 teaspoon grated horseradish and salt and pepper to taste.
Low-Fat Topping Tips
  1. Instead of sour cream, combine 3 parts low-fat cottage cheese and 1 part non-fat yogurt in a small food processor or blender; blend until smooth and season to taste with lemon juice.
  2. Make Pico de Gallo by mixing green salsa with sliced jalapenos.
  3. Combine finely chopped roasted red peppers with 1 teaspoon chopped garlic and 1 teaspoon olive oil. Season with salt and pepper.
  4. Slim sour cream by adding 2 parts low-fat plain yogurt to 1 part dairy sour cream.
Curry Dipping Sauce
  1. Blend all ingredients.
  2. /2 cup canned or fresh cooked tiny shrimp may be added.
  3. Broccoli and Feta Cheese Topping
  4. Boil broccoli for 1 minute, drain and let cool.
  5. Combine the broccoli and feta cheese and toss with Italian dressing.
  6. Top with sliced black olives.
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