Dutch Potato Salad

Remember back in the "good ole days", before computers..there were typewriters...  Back in the late 1960's my mother's church published their first cookbook.  It is just filled with the coolest recipes of the day.  The front cover is now missing from my copy.. and most of the people that submitted the recipes are also gone.. This book brings back such great memories of a lot of people!

This is a very basic recipe and the results are GREAT!  Enjoy.

Salmon and Oven Baked Sweet Potato Fries

Now that I am retired, I am learning how to take more time in planning and preparing our meals.  Trying to eat "healthy". 

Last nights meal.

Sweet Potato Fries.

Coat with Olive Oil and seasoned with Garlic Salt and Pepper.  Oven baked.

Brussel Sprouts...sorry they are the frozen kind with Ricotta Cheese instead of butter. 

Salmon-Coated with Olive Oil seasoned to taste.  Ours had hickory smoke salt and pepper.

Salmon and Sweet Potato Fries were placed on a foil lined baking sheet and put in a 350 degree oven for 20 minutes or until done.

Serve Salmon with your favorite fish sauce.

Southwestern Nachos Potato Skins

There are many great Potato Skin Recipes on this website.  The food photography is truly amazing.

http://www.foodnetwork.com/holidays-and-parties/nfl-potato-skins/pictures/index.html
Southwestern Nachos Potato Skins
Recipe courtesy Food Network Magazine, part of 32 Team Potato Skins
Prep Time:20 minInactive Prep Time:--

Cook Time:1 hr 15 min

Level:Easy


Directions
Toppings: Salsa, pickled jalapenos, chopped scallions and cilantro, and sour cream on cheesy skins
How to Make Classic Potato Skins:
Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)
See all 32 Team Potato Skins

Photograph by Karl Juengel/Studio D

Southwestern potato skins-By Mayo Clinic Staff

Dietitian's tip:Serve these potato skins, which are a very good source of iron, vitamin B-6 and fiber, with chunky salsa. Two tablespoons of salsa adds less than 10 calories.By Mayo Clinic staff
Serves 6
Ingredients
6 large baking potatoes
1 teaspoon olive oil
1 teaspoon chili powder
1/8 teaspoon Tabasco sauce
6 slices turkey bacon, cooked until crisp, chopped
1 medium tomato, diced
2 tablespoons sliced green onions
1/2 cup shredded cheddar cheese
Directions

Preheat the oven to 450 F. Lightly coat a baking sheet with cooking spray.

Scrub potatoes and prick each several times with a fork. Microwave uncovered on high until tender, about 10 minutes. Remove the potatoes from the microwave and place on a wire rack to cool. When cool to the touch, cut each potato in half lengthwise and scoop out the flesh, leaving about 1/4 inch of the flesh attached to the skin. (Save potato flesh for another meal.)

In a small bowl, whisk together the olive oil, chili powder and hot sauce. Brush the olive oil mixture on the insides of the potato skins. Cut each half of the potato skin in half again crosswise. Place the potatoes onto the baking sheet.

In a small bowl gently mix together the turkey bacon, tomato and onions. Fill each potato skin with this mixture and sprinkle each with cheese.

Bake until the cheese is melted and the potato skins are heated through, about 10 minutes. Serve immediately.

Nutritional Analysis (per serving)
Serving size: 4 wedges
Calories 181 Cholesterol 20 mg
Protein 6 g Sodium 199 mg
Carbohydrate 28 g Fiber 5 g
Total fat 5 g Potassium 424 mg
Saturated fat 2 g Calcium 93 mg
Monounsaturated fat 2 g