Easy Idaho® Potato Toppings

Ingredients

• sour cream – low fat
• sliced scallions
• salsa
• guacamole
• grated jack or cheddar cheese – low fat
• chili
• caramelized onions
• stewed tomatoes
• peas or corn
• hot pepper sauce

• 2 tablespoons curry powder
• ¼ teaspoon paprika
• ¼ teaspoon black pepper
• 1 cup prepared creamy garlic salad dressing

• 1 cup cooked broccoli florets diced into tiny pieces
• 1 cup herb feta cheese diced into ½-inch cubes
• ⅓ cup prepared Italian dressing

Directions

1. Fry finely chopped okra in 2 tablespoons of oil and combine with chopped onions and bell peppers. Simmer for 5 minutes. Season with cayenne pepper, black pepper and garlic powder to taste.
2. Sauté chopped onions, bell peppers and garlic. Add 3 cups ketchup and 1 lb. chopped andouille or smoked sausage and bring to a boil, reduce heat and simmer for about an hour.
3. Make your own dipping Cajun mustard by combining ¼ cup Dijon mustard, 1 teaspoon mustard powder, 1 teaspoon grated horseradish and salt and pepper to taste.

1. Instead of sour cream, combine 3 parts low-fat cottage cheese and 1 part non-fat yogurt in a small food processor or blender; blend until smooth and season to taste with lemon juice.
2. Make Pico de Gallo by mixing green salsa with sliced jalapenos.
3. Combine finely chopped roasted red peppers with 1 teaspoon chopped garlic and 1 teaspoon olive oil. Season with salt and pepper.
4. Slim sour cream by adding 2 parts low-fat plain yogurt to 1 part dairy sour cream.

1. Blend all ingredients.
2. /2 cup canned or fresh cooked tiny shrimp may be added.
3. Broccoli and Feta Cheese Topping
4. Boil broccoli for 1 minute, drain and let cool.
5. Combine the broccoli and feta cheese and toss with Italian dressing.
6. Top with sliced black olives.