The Humble Spud

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Preheat oven to 375°F. Pierce each potato in two or three places. Rub potatoes lightly with olive oil. In a microwave oven arrange the potatoes in a circle with the thickest parts to the outside, and cook on high power for 10 minutes, turning them every 3 minutes, until they begin to "whistle." Bake in oven for 15-20 minutes until they can be easily pierced with a fork. (The microwave method saves time, but you can bake the potatoes in a 375°F oven for 45-60 minutes instead.) While the potatoes are baking, saute the onion in a few drops of olive oil until soft. Add the spinach and saute about 30 seconds until soft. Remove from heat and mix in a bowl with the salt, pepper, and buttermilk. (If using frozen, merely stir into onions and remove from heat.) When the potatoes are done, cut in half lengthwise (use pot holders), and scoop out the flesh with a spoon. Add to the spinach/buttermilk mixture and mash together with a fork. Arrange the skins on a cookie sheet and spoon the mixture into the skins. Sprinkle with the grated cheese and cayenne pepper. Return to 375°F oven for about 20 minutes.

Winter Potato Salad

This is an easy salad to serve at room temperature with bratwurst or burgers.

6 medium red or white, skinned potatoes — halved (about 1 pound)
2 medium sweet potatoes — cut into thirds
1 small red pepper — cut into thin strips, then strips cut in half again
1 small red onion — peeled, quartered, and cut into thin slices
1/4 cup parsley (curly style) — minced

Vinaigrette

I tablespoon apple cider vinegar
1 tablespoon apple cider
I tablespoon canola (or other mild) oil
2 tablespoons brown sugar
I tablespoon Dijon mustard
1 teaspoon tamari soy sauce teaspoon cayenne pepper
salt to taste

Baked Potato Toppings

Salsa—homemade or bottled Low-fat or nonfat yogurt Barbecue sauce and grilled vegetables Chopped fresh herbs, chives, and green onions, hot peppers Assorted sautéed mushrooms and a little grated Parmesan cheese Tahini (sesame paste) mixed with yogurt and minced garlic (top with chopped herbs) Chutney— tomato/apple or any other clean, tangy chutney

In a large, covered kettle place a vegetable steamer and 1 inch of water. Put in the red potatoes, cover, and simmer for 10 minutes. Meanwhile whisk the dressing. Add the sweet potatoes and simmer for at least 20 more minutes. Stick a fork in the potatoes. Both kinds of potatoes should be tender but not mushy. Using tongs or slotted spoon, remove any potatoes that are done. When all are done, place them in a bowl and let them cool at room temperature or in the refrigerator. When they've cooled, peel the skin off the sweet potatoes and cut off the ends. Cut all the potato pieces in half and then into 1/2-inch slices. Put in a bowl with the red pepper, onion, and parsley. Pour the dressing over the potatoes and toss gently so the sweet potatoes don't disintegrate. This salad will keep for 2 days in the refrigerator. Briefly toss again before serving.

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