Potatoes are something we eat a good amount of. One big reason is because they’re gluten-free. The other is because you can pair them with almost anything. Plus, there are so many ways that you can cook potatoes that you could eat them for months on end and never repeat a dish, if you wanted. Which explains why potatoes are the #1 vegetable crop in the United States.
The United States Potato Board is currenty offering people FREE coloring books that contain coloring pages, fun potato facts and potato recipes. Wondering who the United States Potato Board is? Here’s the description from their website.
The United States Potato Board (USPB) is the nation’s potato marketing and research organization. Based in Denver, Colorado, the USPB represents more than 2,500 potato growers and handlers across the country.The USPB was established in 1971 by a group of potato growers to promote the benefits of eating potatoes. Today, as the largest vegetable commodity board, the USPB is proud to be recognized as an innovator in the produce industry.
To get your copy of the coloring book all you need to do is visit Potatoes Goodness Unearthed to download a PDF version of the coloring book. While on the site you can also sign up for their weekly recipe email. Plus for more potato goodness, you can also find them on Facebook and Pinterest.
We recently received a copy of the coloring book and some potato tools.
I love that besides it being a coloring book, it’s full of potato facts that kids will learn from while having fun coloring. Plus it encourages involvement in the kitchen. We decided that the first thing that we wanted to make was Ashley’s Favorite Russet Potato Recipe.
Of course I decided I had to change things up a bit, because that’s what I like to do.
We ended up with valmgs Twice Baked Cheesy Chicken Broccoli Stuffed Potato recipe. Here it is.
valmg’s Twice Baked Cheesy Chicken Broccoli Stuffed Potato recipe
- 6 medium Russet potatoes
- 6 oz steamable broccoli
- 8 oz ground chicken
- 2-4 oz shredded cheese
- 8 oz sour cream
- salt and pepper to taste
First you want to preheat the oven to 450.
Now brown the ground chicken.
While the chicken is browning, wash the potatoes and then pierce the potatoes with a fork.
Microwave the potatoes on high for 7 minutes.
Take the potatoes out of the microwave and scoop out the center of the potato.
Put the potato insides into a medium to large sized bowl and mash it up with a fork or masher.
Add half of the sour cream and stir.
Chop your broccoli and add it into the bowl and stir.
By now the chicken is finished browning.
Chop up any large chunks of chicken. Then add the chicken into the bowl along with the rest of the sour cream and stir.
Add 50-75% of the cheese into the bowl and stir.
Give the contents of the whole bowl a good stir. Now scoop the contents of the bowl and refill the empty potato shells.
Sprinkle the remainder of the shredded cheese on top and bake the potatoes for 8 minutes.
Remove from oven and serve. Warning, they cool off really quickly so don’t wait too long or they’ll be cold.
These potatoes were delicious. My husband went nuts over them and said they were perfect. We’ll be making these again.
What’s your favorite dish to make with potatoes?
The post was written for the Family Review Network and the USPB who provided recipes and tools for the purpose of this post. My recipe will be entered into a contest for a cash prize. review. Please note that as always any personal opinions reflected in this post have not been influenced by the sponsor in any way.