VALLEY — A key part of encouraging consumers to eat more potatoes in more ways, is showing consumers how they can do it at home. That’s why consistent development of new recipe content has been an essential element in Potatoes USA’s nutrition marketing efforts for FY17.

Over the course of FY17, Potatoes USA worked with culinary, nutrition and fitness influencers to create more than 40 new potato recipes, each showing consumers how to healthfully prepare the potatoes to fuel their performance throughout the day.

The recipes range from portable snacks like Potato Energy Bites and Smokey Maple Potato Bites, to breakfast delights like the Spiralized Potato Waffle Nachos and Mexican Potato Toast, and more! 

Find all the new recipes on PotatoGoodness.com

Potato Energy Bites

Ingredients

1 cup rolled oats

1 Tablespoon chia seeds

1 Tablespoon ground flax

1 Tablespoon unsalted pumpkin seeds

1/2 cup dried cherries

1 teaspoon ground cinnamon

Flesh from 1/2 large russet potato, cooked (about 3/4 cup)

3 Tablespoons natural peanut butter

1 teaspoon vanilla extract

1/4 cup maple syrup

Preparation

In a large bowl, combine oats, chia seeds, flax, pumpkin seeds, cherries, and cinnamon.

In a separate bowl, mash together potato, peanut butter, vanilla, and maple syrup.

Add potato mixture to oats, and stir until fully combined.

Roll into 12 balls, and store in fridge or freezer for up to two weeks.

Spiralized Potato Waffle Nachos

Ingredients

12 oz. yellow potatoes, spiralized

1/4 teaspoon olive oil

Salt/pepper to taste

2 egg whites

1/2 oz. Cheddar cheese, shredded

1/8 avocado

1/2 cup salsa

1/2 cup cherry tomatoes, diced

1 Tablespoon plain non-fat Greek yogurt

14 teaspoon sriracha sauce

cilantro (garnish)

Preparation

Turn on waffle iron.

In a large sauté pan on medium heat, add olive oil. Add in spiralized potatoes season with salt/pepper. Cook for 7-10 minutes, stirring occasionally, until potatoes are tender.

In a medium bowl whisk egg whites. Add in cooked spiralized potatoes and mix to combine.

Add potato-egg mixture to waffle iron and cook for 5-7 minutes until lightly browned. Top with cheese and keep in waffle iron until melted.

Remove potato waffle from waffle iron and top with avocado, salsa, cherry tomatoes, Greek yogurt, cilantro and sriracha.

This recipe can easily be doubled to serve more than one person.

Mexican Potato Toast

Ingredients

2 medium red potatoes, scrubbed

1/2 red onion, thinly sliced

1 green bell pepper, thinly sliced

1 medium avocado

1.4 teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon onion powder

1/8 teaspoon garlic powder

1 cup drained canned black beans

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 cup corn, thawed if frozen

1/4 cup salsa

Fresh cilantro, chopped

Preparation

Slice potatoes long ways into 1/4-inch slices. Place 1-2 slices in each slot in your toaster; cook on high for 2-3 rounds until the potatoes are cooked through. Repeat with all potato slices.

In a medium skillet, add a little water or oil over medium heat. Add onion and bell pepper; cook for 5-7 minutes, until vegetables are tender.

In a small bowl, mash avocado with salt, pepper, onion powder, and garlic powder until ingredients are combined.

In a small bowl, add black beans, chili powder, and cumin. Stir to combine.

Place all the cooked potato slices flat. Spread avocado on each slice, then top each with equal amounts sautéed vegetables, black beans, corn, salsa, and cilantro.

Store potato toast in an airtight container in the fridge for up to five days.