This post is sponsored by the Idaho® Potato Commission in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
I’m a just-in-time girl. I can plan. Really, I can. But, and this is what I blame it on, I’m an optimist. I always think I have more time available to get something done than I actually do. As a result, my husband and I live in a kind of parallel reality, since he’s exactly the opposite. It makes for some interesting ‘discussions’ as you can imagine, and I’ve resigned myself (mostly) for getting to the airport hours before flight time. He has almost resigned himself to my being eternally late.
But when it comes to entertaining, because I want to enjoy the party too, I’m organized. As the biggest football weekend of the year approaches, I think about dishes for larger parties that aren’t sit-down dinners. Finger food, like spiralized fries baked with garlic, salt and parsley, dips, and stuffed baby potatoes are all popular. So are build-it-yourself potato bars. Stack a bunch of foil-wrapped, steaming hot baked potatoes in a large bowl, along with smaller bowls of all the fixings you can imagine ranging from butter, sour cream, grated cheese, and salsa, to bacon (for the non-vegetarians). The key thing is to make it easy, and that means dishes that can be thrown together at the last minute. Because that’s the kind of girl I am.
Potatoes are a sure-fire winner at any party. They’re healthy, hearty and incredibly versatile whether you make them the main event or add them to a casserole or soup you plan to serve. All white potatoes are heart healthy since they’re fat-free, cholesterol-free, and loaded with Vitamin C and potassium, but Idaho® potatoes are special. Thanks to the volcanic soil unique to Idaho and its combination of warm days and cool nights, Idaho grown potatoes make fluffier baked potatoes, crisper French fries that absorb less oil, and the most consistent mashed potatoes around. So when you shop for potatoes, go for the best, and choose the ones grown in Idaho.
And We Have A Contest For You!
We will be giving away 10 pounds of Idaho® Potatoes and a copy of the “Smashed, Mashed, Boiled, and Baked – and Fried Too!” cookbook this afternoon (Sunday, January 29, 2017). The cookbook is a celebration of potatoes in 75 irresistible recipes. The winner will be selected during the Sunday Supper Facebook live event this afternoon at 4pm, EST, where our leader, the Family Foodie (Isabel), will be making some fabulous Potato Chorizo Bites! Tune in here and comment there to be in the running. The more you comment, the higher your chances to win!!
We’ve got a bunch of deliciously easy dishes for game day, starting with these Idaho® Potato Nacho Stacks. If you want more ideas for using potatoes, go visit the Idaho® Potatoes website and follow them on Twitter, Facebook, Instagram, Pinterest, and YouTube.
Idaho® Potato Nacho Stacks | #SundaySupper | #GameDayIdahoPotatoes
- Olive oil for coating the muffin tin
- 4 Idaho® russet potatoes
- 1/2 cup your favorite salsa
- 2 tablespoons unsalted butter melted
- 1 cup grated Monterey Pepper Jack cheese
- Kosher salt
- 24 slices pickled jalapeño
- 1 cup black beans
- 1 avocado diced
- Sour cream
- Preheat the oven to 350˚F. Lightly oil a muffin tin.
- Peel and thinly slice the potatoes. I use a hand held mandolin, and put it on the second thickest setting, a little less than 1/8" thick.
- Spread 1 teaspoon salsa on the bottom of each muffin hole. This, in addition to the oil, keeps the potatoes from sticking to the bottom.
- Take two potato slices and place them in each muffin hole on top of the salsa. Lightly brush with butter, sprinkle with a pinch of the grated cheese (about 3/4 teaspoon), and a pinch of salt and pepper. Stack two more potato slices on top, the same size or a little smaller than the bottom slices. Repeat with the butter, cheese, salt and pepper. Add two more potato slices the same size or a smaller, and top with one pickled jalapeño slice. Finish with one potato slice, butter, salt and pepper, and divide the black beans between the muffin holes. Be sure to retain enough grated cheese to top the stacks at the end.
- Cover with foil and bake for 15 minutes. Remove the foil, divide the remaining cheese between the potato stacks, and broil for 2 minutes. The potatoes should be a little crispy around the edges.
- Scoop the potato stacks from the muffin tin onto a serving board using a large spoon.
- Top each stack with avocado and a dollop of sour cream.
- Serve warm with napkins.