RED OR YELLOW
Blossoming Potato Bar SERVES: 4 (1 BAKED POTATO PER PERSON)
INGREDIENTS: 2 medium red potatoes 2 medium yellow potatoes 2 tbsp olive oil (not needed if using the microwave) 1–2 tsp salt 1/2–1 tsp pepper 1/4–1/2 cup butter TOPPING OPTIONS: • Shredded cheddar cheese • Bacon bits • Sour cream • Green onions, thinly sliced • Salsa • Warm chili • Gravy
8. Using two hands, squeeze the bot - tom of each potato, forcing open the 4 quarters of the potato or “petals.” 9. Place 1/2 tbsp (or more if desired) of butter in the opening of each potato. Repeat for the other potatoes. 10. To jazz up your potatoes, top with your favourite toppings (sour cream, cheese, bacon, chili, gravy, cheese curds, crispy onions, salsa — the options are limitless). 11. Serve immediately and enjoy! MICROWAVE INSTRUCTIONS: 1. Pierce the potatoes with a fork and place in a microwave-safe dish. 2. Cook on high for 5 minutes. 3. Remove from the microwave, rotate/ flip the potatoes and return to the microwave for another 4–5 minutes. 4. Repeat this process until potatoes are soft. 5. Once done, cut an “X” across the top of the potatoes, slicing about halfway. 6. Push down on the four petals to further open up the potato to create room for toppings. 7. Top with 1/2 tbsp butter (or more) and season with salt and pepper and other toppings if desired. 8. Serve immediately and enjoy!
9. Cooking times may vary depending on the size of microwave and size of potatoes. AIR FRYER INSTRUCTIONS: 1. Preheat the basket air fryer to 400 F. If using a toaster-style air fryer, preheat to 375 F as they run a little hotter. 2. Pierce the potatoes with a fork and place in bowl. 3. Toss with olive to coat evenly. 4. Season with salt and pepper. 5. Bake for 35–45 minutes (flipping halfway) or until cooked all the way through. 6. When potatoes are done, remove them from the air fryer. 7. Using a sharp knife, cut an “X” across the top of the potato, ensur- ing cuts go halfway down the potato. 8. Push down on the four petals. This will open the potato. Place 1/2 tbsp (or more) of butter in the open- ing of each potato. 9. Top with your favourite toppings as desired (sour cream, cheese, bacon, etc.). 10. Serve immediately and enjoy!
What makes reds and yellows es- pecially fun is how they can transform favourite potato dishes into something new. Swap russets for reds in a classic baked potato to enjoy a silkier texture. Or try roasting yellows for a buttery bite that pairs beautifully with herbs and spices. These potatoes aren’t about reinventing the wheel but, rather, they’re about • Cheese curds • Crispy onions OVEN INSTRUCTIONS: 1. Preheat the oven to 400 F. 2. Pierce the potatoes with a fork and place in an oven-proof dish. 3. Drizzle with olive and rub onto potatoes to coat evenly. 4. Season with salt and pepper. 5. Bake for 45 minutes or until cooked all the way through. 6. When potatoes are done, remove them from the oven. 7. Using a sharp knife, cut an “X” across the top of the potato, ensuring cuts go halfway down the potato.
elevating what you already love with a little more colour and character. The next time you reach for potatoes, consider reds and yellows as your go-to. With their flavour, quality and Manitoba roots, they’re ready to shine in everything from weeknight dinners to special- occasion sides.
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SAVOUR MANITOBA | WINTER 2025 | 23
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