Category Archives: Idaho

Potato Bread – Idaho

Fall is finally upon us here in the Midwest. Hooray, time to fire up the oven and get to baking again. We’ve always loved the soft texture of potato bread that comes from the grocery store, so we

Potato Bread - Idaho

decided to try our hand at recreating it at home. Oh my, this was a winner! If you have leftover mashed potatoes, they will work just as well as freshly prepared, you’ll need about one cup. We tried rising this dough overnight in the fridge and it worked wonderfully. Keep this recipe in mind the next time you have overnight guests and want to have fresh bread in the morning.

Don’t feel bad about loving potatoes. Idaho surely doesn’t. The Gem State leads the states in potato production, with 13 billion pounds harvested in 2014. Potatoes are actually high in potassium and Vitamin C — providing almost half the recommended daily value.

Potato Bread - Idaho

Craters of the Moon National Monument and Preserve is located in Arco, Idaho and is an example of relatively recent volcanic activity. The preserve has three major lava fields, five lava tube caves and over 25 volcanic cones. Hiking, camping and cave exploring await.

Potato Bread

  • Servings: 2 loaves
  • Time: 2 hr. 25 min.
  • Difficulty: moderate
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Ingredients

  • 1 medium Idaho baking potato
  • 1/2 cup reserved cooking liquid from making potato
  • 1 cup warm milk
  • 1 1/2 tablespoons Crisco
  • 1 ½ tablespoons butter
  • 1 ½ teaspoons salt
  • 1 tablespoon sugar
  • 1 package yeast
  • 1/3 cup warm water
  • 5 cups bread flour
  • Cooking spray

Instructions

Peel potato and cut into large pieces. Place into a medium pot of water and bring to a boil. When potato is soft, drain, reserving cooking liquid. Press cooked potato through a ricer. Add warm milk, ½ cup of reserved cooking liquid, Crisco, butter, salt and sugar. Set aside until cool.

In the stand mixer bowl, combine yeast and 1/3 cup warm water. Let stand a few minutes until mixture bubbles. Add the cooled potato mixture. Add flour. Mix with dough hook on slow speed, about 6 minutes. The dough will be very sticky. Transfer to a large bowl coated with cooking spray. Cover with plastic wrap and let rise in a warm place for about 40 minutes (Alternatively, you can place in refrigerator and let rise overnight).

When ready to bake, punch dough down and knead 2 or 3 minutes. Divide dough in two equal parts and place in buttered rectangular bread pans. Let rise again for one hour or until doubled in size. Bake at 350 degrees for approximately 30 minutes or until golden brown.

Get the Skinny: Pizza Potato Skins – Idaho

Idaho’s most famous export is the potato. The Gem State leads the states in potato production, with 13.1 billion pounds harvested in

Pizza Potato Skins - Idaho

2013. Potatoes get a bad rap nutritionally but they are actually high in potassium and Vitamin C — providing almost half the recommended daily value.

We confess to being slightly addicted to potato skins. We decided to revisit the traditional recipe of bacon and cheddar. Our take uses common pizza ingredients for a fun twist on a classic.

There’s just a few more weekends for you to catch WalkAbout-Boise, a 90 minute guided walking tour through 150 years of history and architecture.

Pizza Potato Skins

  • Servings: 4-6
  • Time: 90 min.
  • Difficulty: moderate
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Ingredients

  • 4 medium baking potatoes
  • 1/2 pound bulk sausage, mild or spicy, cooked through
  • 2 to 3 tablespoons basil pesto
  • 2 Roma tomatoes, chopped
  • 2 cups mozzarella cheese, grated
  • 1 tablespoon parsley, minced
  • Pizza sauce

Instructions

Bake potatoes at 350 degrees until done, about 1 hour. Allow to cool. Slice potatoes in half. Scoop out the potatoes, leaving about 1/8 inch of flesh. Reserve flesh for another use.

Place potato skins on a baking sheet. Combine sausage, pesto, tomatoes and a cup and a half of the cheese in a large bowl. Scoop filling back into skins. Top with remaining half cup of cheese and then parsley. Heat under boiler set to high until cheese is melted and bubbly. Serve immediately with pizza sauce.

 

Peace, Love and Spuds: Baked Eggs in Potato Cups – Idaho

Whether you bake, boil, mash, nuke or fry them, everyone loves potatoes. Idaho, sometimes called the Gem State, leads the states in potato production, with 14.2 billion pounds harvested in 2012.

Baked Eggs in Potato Cups - Idaho

Idaho’s rich volcanic soil and climate offer the ideal conditions for potatoes. Potatoes are a good choice for those who are gluten free. They are a good source of Vitamin C and an even greater source of potassium — even better than a banana.

This recipe is perfect for Sunday brunch and can easily be made vegetarian. We do not recommend using frozen hash browns as they will not brown up nicely. The only caution we note is to make sure you do not press too firmly against the bottom and sides of the pan when you are putting the grated potatoes in the muffin cups. If you do, the potatoes will stick to the pan.  😦  Spray or oil liberally, then use a light touch.

For kitschy fun and to take a picture with a giant potato in front (who could pass that up?), check out the Idaho Potato Museum in Blackfoot, ID.

Baked Eggs in Potato Cups

  • Servings: 12 cups
  • Time: 90 min.
  • Difficulty: moderate
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Ingredients

  • 3 medium baking potatoes
  • 6 eggs, lightly beaten
  • 1/4 cup red pepper, chopped
  • 1 cup Canadian bacon, chopped (can omit)
  • 1 cup grated cheddar cheese
  • 3 teaspoons fresh chives, minced
  • Salt
  • Pepper
  • Vegetable oil or cooking spray

Instructions

Bake potatoes at 400 degrees until almost done, about 40 minutes. Allow to cool, then grate. The potatoes should crunch a bit when you grate them which means they are just underdone. Season well with salt and pepper.

Increase oven temperature to 425 degrees. Spray or well oil the muffin pan. Scoop grated potatoes into the holes and onto sides, pressing very lightly (or potato cups will stick in the pan). Spray again lightly with cooking spray. Cook until potatoes are golden brown, but make sure edges do not burn, about 15-20 minutes.

In the meantime, while cups are baking, combine beaten eggs, chopped red pepper, cheddar cheese and Canadian bacon if using. Remove muffin pan from oven and spoon egg mixture evenly into the potato cups. Sprinkle tops with the chives. Return to oven for 15 minutes or until the eggs are set.