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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Our state is, of course, synonymous with potatoes, so it should come as no surprise that my recipe features good ol' Idaho spuds. This is a meal in itself. Ingredients:
4 large baking potatoes (2 pounds) |
1 cup grated broccoli stems |
1/2 cup chopped fresh mushrooms |
1/4 cup sliced green onions |
1/4 cup grated carrot |
1/4 cup shredded red cabbage |
1-1/2 cups diced fully cooked ham |
1/4 cup butter, cubed |
sour cream, optional |
Directions:
1. Bake potatoes in the oven or microwave until done. In a skillet, saute the next six ingredients in butter for 5 minutes or until vegetables are tender. Serve over hot potatoes. Top with sour cream if desired. Yield: 4 servings.
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