Loaded Sweet Potato

 Ingredients:

2 sweet potatoes
quinoa
a large bunch of cilantro, finely chopped
1/2 small red onion, chopped
a handful of cherry tomatoes, quartered
juice of 1 lime
salt, to taste
cayenne pepper, to taste
black beans
3 tablespoons passata
sour cream
cilantro cress

Poke holes in the sweet potatoes and bake wrapped in foil until they are tender.

Cook the quinoa and set aside.

Toss cilantro with the red onion, tomatoes, lime juice, and quinoa. Season with salt and cayenne pepper.

Heat the black beans.

Slit the sweet potatoes open and spread the passata on each side of the potato. Top with the black beans, followed by the cilantro salad, and garnish with the sour cream and cilantro cress.

Mushroom Chashushli

 Ingredients:

grapeseed oil
new potatoes
onion, roughly chopped
garlic, minced
green chili pepper, minced
button mushrooms, whole
purple basil
salt, to taste

Toss potatoes in some oil and bake until golden brown. Set aside.

Cook the onion, garlic, and chili pepper in the oil and add the mushrooms. Cook until they are soft.

Stir the mushroom mixture with the potatoes, basil, and salt. 

Potatoes with Kale and Nigella

 Ingredients:

baby potatoes
2 teaspoons grapeseed oil
salt, to taste
1 shallot, minced
black pepper, to taste
1 teaspoon nigella seeds
black kale, stemmed and chopped
2 chives, chopped (optional)

Toss the potatoes in oil and season with salt. Bake until they are tender and golden.

Cook the shallot in some oil, and add the kale and nigella seeds. Cook until kale is tender. 

Toss the kale mixture with the potatoes and chives. Serve hot.

Saffron Potatoes

Ingredients:

1/2 teaspoon saffron
1/2 cup vegetable stock
1/4 teaspoon garlic powder
1 tbsp butter
1 tablespoon flour
2 large russet potatoes
2 tablespoons parsley, chopped
black pepper

In a saucepan, heat the stock and add the saffron. Set aside to infuse for 5 minutes. Add the garlic, butter, and flour.

Slice or dice the potatoes and arrange in a casserole dish. Pour the saffron mixture over the potatoes and sprinkle with black pepper.

Bake for 30 minutes at 400.

Garnish with the parsley.

Baked Potato

Ingredients:

Idaho potatoes
butter
milk
caramelized onion
parsley
rosemary
chives
vegan bacon
cheddar cheese, grated
sour cream
salt and pepper

Poke holes in the potatoes with a fork and brush with olive oil. Coat with parsley and rosemary and bake at 375 for 1 hour or until fork tender.

Cut top of potatoes and fluff the inside with fork, stirring in a bit of milk. Place a tablespoon of butter inside and sprinkle with parsley and rosemary. Top with cheese. Melt the cheese in the oven.

Garnish potato with caramelized onion, vegan bacon, sour cream, and chives.

Potato Bites

Ingredients:

3 cups cold mashed potatoes
2 eggs
1/4 cup sour cream
1-1/2 cup cheddar cheese
2 tablespoons parmesan cheese
3 tablespoons chives, chopped
1 teaspoon garlic powder
1/2 teaspoon rosemary, chopped

In a bowl, whisk together eggs, sour cream, cheeses, and seasonings. Add the potatoes and stir well.

Grease a nonstick muffin pan and fill each cup to the top with the mixture

Bake at 400 for 30 minutes until golden brown.  If desired, sprinkle more cheddar cheese on top 10 minutes before removing from the oven.

Garnish with sour cream and fresh chives.