Back-to-school time is upon us. I don’t have any little ones dreading the big day, but I know my nephews are very excited about the prospect of getting up before 7 a.m. on a regular basis.
The start of a new school year brings a need for easy recipes to prepare on busy weeknights. Today Virtual Potluck has teamed up with the Idaho Potato Commission to share kid-friendly recipes featuring Idaho® potatoes.
This is a sponsored post on behalf of the Idaho Potato Commission.
Potatoes? People with diabetes aren’t supposed to eat potatoes. Wrong! People with diabetes can eat potatoes (and most anything else) in moderation. One of my Smashed Idaho® Potato Pizzas has only 20g of carbohydrate per serving before you add toppings. And we all know most of pizza’s carbs are in the crust. Making a pizza crust from potatoes also means it’s gluten-free, which I know is a good thing for many of you.
This recipe may remind you of Smashed Sweet Potatoes with Coconut. The technique is similar, but these pizzas are more of a main dish.
How perfect is this recipe for busy weeknights?
- Who doesn’t love potatoes?
- Each family member can pick their own toppings.
- The recipe scales up and down easily depending on how many are home for dinner.
- Kids can participate. Get them to smash the potatoes, for example.
- Cleanup is minimal.
- Leftovers reheat amazingly well (even for breakfast).
As for toppings, go with what you love. Since it’s summertime, I like to smear on some 5-Minute Homemade Pesto and top it with creamy mozzarella and a slice of fresh tomato from the garden.
Here are some other topping combinations you may want to try:
- Canadian bacon, pineapple, and mozzarella
- Chicken, salsa, and cheddar
- Pepperoni and an Italian cheese blend
- Turkey bacon, pesto, and mozzarella
- Chopped zucchini, tomato, and vegan cheese
- Leftovers such as vegetables and meat plus that last little bit of cheese in the bag
Check out your local pizzeria’s menu for other topping ideas.
Disclosure: This is a sponsored post on behalf of the Idaho Potato Commission. Please see my disclosures page for more information.
- 3 Idaho® potatoes (about 1½ pounds)
- 4 teaspoons olive oil, divided
- ¾ teaspoon kosher salt or Basil Salt
- ¾ teaspoon garlic pepper
- pizza toppings (sauce, cheese, vegetables, meat, etc.)
- Scrub potatoes, prick each all over with a fork, and rub with ½ teaspoon olive oil and ¼ teaspoon salt or Basil Salt per potato.
- Arrange in a ring on a plate and microwave at 100% for 5 minutes.
- Flip each potato and microwave another 5 minutes. If potatoes can’t easily be pierced in the middle with a fork, continue microwaving in 1 minute intervals until soft.
- Preheat oven to 425°F.
- Brush 1 teaspoon olive oil onto a baking sheet to cover. (I use a 14-inch round cast iron baking pan which needs 2 teaspoons of oil to cover.) Cut potatoes in half crosswise and use tongs to place each half, cut side down, on baking sheet. Spray a potato masher with cooking spray and use it to smash each potato half until relatively flat. (Each should be about 5 inches in diameter.) For each pizza, drizzle with ¼ teaspoon olive oil and sprinkle with ⅛ teaspoon garlic pepper.
- Bake for 12 to 15 minutes until the edges are starting to look crispy.
- Remove from oven and add your favorite pizza toppings. (Be careful - the pan and the potatoes will be hot.) Return to oven for 3 to 5 minutes or until your toppings are the way you want them.
Today, members of Virtual Potluck are sharing recipes featuring Idaho® potatoes. Check out some of the other tasty easy-to-prepare weeknight dishes:
- Big Easy Meatballs & Red Gravy over Creamy Idaho® Mashed Potatoes from 30AEATS
- Very Veggie Chili Spuds from Cookistry
- Sausage, Fennel & Onions over Pecorino Mashed Idaho® Potatoes from Food Hunter’s Guide to Cuisine
- Bacon Cheese Burger Twice Baked Idaho® Potatoes from Miss in the Kitchen
- Homemade Idaho® Potato Cheesy Tater Tots from Thyme in Our Kitchen