HEART HEALTHY COOKING CLASS - Potato Pleasers

Stuffed Sweet Potatoes

6 sweet potatoes (about 8 oz. each)
2/3 cup buttermilk*
2 tablespoons sliced green onions
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons shredded reduced-fat sharp cheddar cheese

Microwave directions:

1. Scrub potatoes; pierce several times with tip of knife. Place in microwave on microwave-safe paper towel; cover with another paper towel. Microwave on HIGH for 15 to 20 minutes or until potatoes are tender, rearranging once.
2. Spray 13 x 9-inch (3-quart) baking dish with nonstick cooking spray. Cut thin slice from top of each cooked potato. Scoop out each potato, leaving 1/4-inch thick shell. Place potato pulp in large bowl; mash with electric mixer on medium- low speed or with potato masher.
3. Add buttermilk, onions, salt and pepper; mix well. Fill potato shells with mixture; place in sprayed dish. Sprinkle cheese over tops of potatoes.
4. Microwave on HIGH or broil 4 to 6 inches from heat for about 1 minute or until cheese is melted.

TIP: *To substitute for buttermilk, use1 1/2 teaspoons vinegar or lemon juice plus skim milk to make 2/3 cup.

Winter Potato Salad

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 fresh parsley, minced

Vinaigrette:
1 tablespoon apple cider vinegar
1 tablespoon apple juice
1 tablespoon canola oil
2 tablespoons brown sugar
1 tablespoon dijon mustard
1 teaspoon soy sauce
Salt to taste

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 have 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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