This All-Hallows-Eve night, watch your step and look twice around each corner you turn, for these spook-tacular Boo-TatOHs will appear and give you quite a fright! Happy Halloween from all of us at PotatOH!
This week, we dug around the spookiest corners of cyberspace to bring you a handful of Halloween boo-tato recipes (Cue the evil laughter)!
With a just a little pre-plotting, this boonanza of paranormal potatoes is guaranteed to make All-Hallows-Eve an evil-ing to remember. But in truth, these tasty treasures would be to-die-for on any dark, gloomy night when there’s a full moon and an empty belly growling in the kitchen.
We had a frightfully good time hunting down all these fang-tastic creations. Our research revealed that the world is filled with creative potato makers. So heads off to all you clever devils out there!
Whether you’re a kid or a grownup, you’ll have a scary fun playing with your food on Halloween with these spooky potato creations.
These super cool sweet potato fries look just like miniature pumpkins. It’s neat that you can “carve” each one to be as friendly or fierce at you like. We also love that this recipe is kid-friendly, meaning school-aged kids will love helping you “carve” them and everyone will love eating them. We can’t wait to try these.
Image Source: Babble
This recipe is great because, if you wanted, you could use PotatOHs to speed the meal along. Just do the first bake in the microwave according to the directions on the PotatOH package and the second in the oven. Don’t limit yourself to the design here, either. You can use anything edible you have on hand to make the mouth, nose and eyes. Have fun and be creative.
Image Source: Taste of Home
These are GREAT. And, like the article suggests, you can follow the recipe from the Gourmet website or you can just whip up a batch of your favorite mashers and let your creativity run wild. If you wanted to mix things up a bit, it would be easy to add some sweet potatoes to your recipe and make these into Jack-O-Lantern Boo-tatoes, too. Go for it!
Image Source: Gourmet
Here’s another take on mashed potato ghosts. We love the green pea eyes on this one, as well as the idea of a slow cook beef stew on Halloween night. Not only is there likely to be a chill in the air, you’ve probably got places to go and doorbells to ring. Right?
Image Source: Taste of Home
What we like about this one is even the littlest ghoul in your house can get in on the fun, if you prep the features. Again, anything you have on hand is fair game. In addition to the list of optional decorations, we can see a wicked wig of shredded cheese. Yum.
Image Source: Fabulous Foods
So cute it’s scary, these would be dead easy to make any day of the week. And using PotatOHs here would be a snap. Let your creativity run wild. If you’d like to make them more gruesome, BBQ sauce would work well for little palettes; hot sauce or buffalo chicken sauce would be great, too.
Image Source: Serenity Now Blog
We don’t think you’re meant to eat these. And they look like they’d take some serious carving skills. But this might be our favorite looking project of the whole bunch. Forget shrunken apple heads. Grab a knife and go potato. These would be cool as decorations for a Halloween buffet table. And it’s neat that they might even last for a couple years. The author of this blog says they have some still in their Halloween box. Cool!
Image Source: Chez Larsson
If you possess a menacing, gruesome, ghastly or otherwise fun potato recipe, don’t be invisible. Give us a shriek and we’ll share the link.
Suddenly, it’s that time again. Almost every house on our road has pumpkins out on display. On Sunday, we drove by a local farm where you can pick your own pumpkins, wander through a cornfield maze, take a hayride and enjoy a cup of hot apple cider. It was full of families in the fall spirit. Without a doubt, it’s high pumpkin season, which made us happy, and of course, hungry.
Not just another festive fall decoration, pumpkins make amazing eating. We like pumpkins as luscious creamy soups, incredible savory and sweet breads and, of course, holiday pies. Just like we like potatoes.
So it goes without saying that we like to pair potatoes, sweet potatoes and pumpkin in all kinds of recipes. Whether you’re going to improvise a bit with a potato recipe or look for something created specifically to bring together these complimentary flavors, we’re sure you’ll enjoy whatever your making. So go for it.
This recipe for potato soup can easily be changed up by swapping out some of the potato for sweet potato and pumpkin. Because the vegetables cook in the stock, it’s fast and easy. You can play with the ratio of sweet potato and pumpkin. We have also served the corn variation here made with sweet potato with great success. You can try seasoning this with sage and rosemary, too, rather than thyme or Italian seasoning. Or, for a more developed flavor, you can roast the vegetables in the oven first, then add them to the broth. Yum.
Easy to Improvise: Mashed potatoes, with Pumpkin and Sweet Potato
We like to mix things up a bit. So a few years ago we began occasionally adding a sweet potato or two to our traditional mashed potatoes. Adding sweet potatoes broadens the nutritional value, and changes the flavor and texture in exciting ways.
Now that it’s fall, we also like to add a bit of pumpkin to the mix. It’s easy and really tasty. We either have pumpkin puree on hand because we made if for pie or soup, or we just roast the pumpkin and mash it with the potatoes.
Just substitute one sweet potato and one cup of pumpkin puree (or roasted pumpkin) for two of the regular potatoes. Cook the sweet potato exactly like your potatoes. Use canned pumpkin puree, make your own, or cut a pumpkin into about 8 pieces and roast skin side up for about 40 minutes at 400 degrees with a little water in the bottom of the roasting pan. Peel the pumpkin, than dice up a cup to add to your mashers. Yum!
We haven’t tried this recipe yet, but it’s on deck for the weekend. We’re thinking as a brunch dish, with a poached egg on top and a fresh green salad. We love the idea of sage, sweet potato, pumpkin and pancetta. What’s not to love? If you try it first, let us know how it goes.
What’s more exciting than potatoes that are ready in just 7 minutes? Potatoes that cook in just 5 minutes or less, and our Express Bake PotatOH Jubileez™ do just that!
Jubileez are convenient, fun-size potatoes that come in three varieties — fingerlings, ruby (red) and gold (yellow) — are a great source of vitamin C, and make a great any-time snack or easy shortcut to a favorite potato recipe.
Just like our full-size russet and sweet PotatOHs, Jubileez are double-washed and sealed in our special BPA-free SavorSeal™ wrap that keeps in their flavor and natural goodness when cooking in the microwave.
What’s even more exciting than potatoes that cook in just 5 minutes or less? FREE PotatOHs and groceries! To celebrate the launch of Jubileez in Schnuck Markets, we’re giving Schnucks customers in the St. Louis area a chance to win a $100 Shoppers Card!
Look for the above signs in the produce section of Schnucks stores in the St. Louis area and make sure to have your smartphone or tablet ready! To enter the contest, simply open your favorite QR code scanning app (such as QR Reader for iPhone or QRDroid for Android) and point your phone at the code on the right bottom corner of the sign. You’ll automatically be taken to the mobile site shown below.
From there, simply follow the instructions to enter the drawing. Four lucky winners will receive a $100 Schnucks shoppers card, and one winner will be selected each week through November 4. The next time you’re shopping don’t forget the PotatOHs, and make sure you scan! You could scan your way to being a lucky winner!
If you haven’t gone gluten free, you may be alone.
Okay — that’s an exaggeration, but experts estimate that today, nearly 10 percent of the population has some form of gluten-intolerance. Add to that other anti-gluten diet trends and you’ve got a 16 percent increase in sales of gluten-free products in 2012. And a projected $7 billion dollar in sales this year.
Gluten intolerance seems to be on a sliding scale. If you have Celiac’s disease, you know you have it. But you may have gluten intolerance and not even know it. Many digestive problems, skin problems and other ailments are now being linked to gluten.
To which we say: potatoes!
Potatoes are naturally gluten-free, rather than a food that’s been processed to be gluten-free or taste good without gluten. They’re also fat-free, low in sodium, loaded with potassium and a good source of Vitamin C. Our website is full of gluten-free recipes that highlight potatoes. But in celebration of fall, here are three favorites:
Yes. This recipe does call for 2 tablespoons of flour. Even though we’re not gluten-free, we almost always substitute almond flour when we make this. We’ve also made them with PotatOHs, when we needed to shave a little time off the prep. In that case, go ahead and add a little more buttermilk. We love the extra spicy taste of more mature, fall arugula. We also serve these with applesauce, making a huge batch from our trees right about this time every year, so this recipe says fall to use like no other.
Stroganoff is a quintessential fall meal. Substituting potatoes for noodles in beef stroganoff adds more flavor and a nutritional boost. This recipe calls for cream of mushroom soup and Dijon mustard. Health Valley and Imagine Foods both make delicious, gluten-free cream of mushroom soup. If your grocery store doesn’t carry them, you can order online. Grey Poupon has always been gluten-free.
We love any recipe that does away with bread in favor of a potato. It’s an easy solution to gluten-free living. While this recipe is for a meatloaf stuffed potato, you could also think of it as a meatloaf sandwich, in which you use a potato instead of bread. As always, check your ingredients carefully to make sure everything you’re using is gluten free.
What are some of your favorite gluten-free fall recipes? Let us know in the comments, or on our Facebook page!
Whether your team is pro, college or the local high school, if you’re a serious football fan and you’re going to the big game, you’ll probably spend a few pre- and post-game hours whooping it up in the parking lot. Yup. We’re talking tailgate parties.
Each year, between 20 and 50 million Americans pull up a lawn chair and join the fun. And that number is on the rise. But perhaps even more surprising: we recently learned that 30% of these serious fans never even take a seat in the stadium. They’re there for the camaraderie. And, of course, the amazing cooking. We know we never leave hungry.
As a salute to tailgaters everywhere, here are three great potato recipes to work into your rotation. Whether you’re a total rookie or the local all-star in the fender fare game, there’s something here for you, and many more great ideas in the recipe section of our website. Go Team!
Baked Potato Bar
If you plan to grill, smoke or otherwise prepare your main dish right outside the stadium, serving a make-ahead side dish can help ensure you actually have time to enjoy the party, too. A baked potato bar is great idea that puts the prep work ahead of game day.
Pre-game prep: plan out your toppings. Chili with sour cream, green onions, hot sauce, tomatoes, cheese. Go more upscale with caviar and crème fraiche (try that with new potatoes!). Or cheese, broccoli and bacon. The idea is to let your guests customize their spud.
On the day of, either make a batch of PotatOHs right in the microwave and store them, wrapped in foil, in a small cooler (obviously, not with ice!). Or, if you’re going to be grilling anyway, you can put foil wrapped potatoes over the coals, where they take about 30-45 minutes.
Another great pre-prep idea, buffalo chicken potato skins are a perfect blend of two game food favorites. Make this dish the day before, and put you potatoes into a disposable foil pan. Then, you can cook them before the game and pack them to go. Or, better yet, cook them on the grill in the pan. Bring extra buffalo sauce, blue cheese dressing, ranch dressing and celery sticks.
This recipe for grill top au gratins is also a prepare the day before, cook when you get there idea. This would be great with Italian sausage, flank steak or ham. It also transports very easily and you don’t have to worry about the ingredients spoiling in the car if there’s more game-day traffic than you imagined.