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Preparation tips
Gently scrub potatoes with a > vegetable brush or cellulose sponge . to clean. Leaving skin on potatoes. during cooking is an excellent way to , conserve their nutrients. If potatoes , are peeled before cooking, use a veg-; etable parer, keeping peelings as thin as possible, since some of the" potato nutrients are found close to t the skin.
Potatoes retain nutrients better, if cooked whole. However, they may be halved, sliced or diced before*, cooking if shorter cooking time is de-< sired. Or you may want to bake ex-. tra potatoes for later use.
Peeled potatoes turn dark if not, cooked right away. To protect their , whiteness, toss them with ascorbic acid mixture or a little lemon juice. Prolonged soaking potatoes in cold water is not recommended as it can<; result in some vitamin loss.
Potatoes supreme ji
1 cup sour cream
2 cups cottage cheese
2 teaspoons salt
1-2 tablespoons onion, grated j
1 small clove garlic, minced
6 medium potatoes, cooked and jC diced r
1/2 cup American cheese, I. shredded £
Dash paprika j;
Combine sour cream, cottage £ cheese, salt, onion and garlic. Gently £ fold in diced potatoes; pour into aH buttered 1-1/2 quart casserole. Top H with shredded cheese and sprinkle r lightly with paprika. Bake in a 350 » degrees oven for 40 to 45 minutes or u until thoroughly heated and lightly browned on top. Yield: 6 servings.
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