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Mashie-Topped Meatloaf Cupcakes
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Mashie-Topped Meatloaf Cupcakes
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  1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil baking cups or spray it with nonstick spray. In a large bowl, combine all meatloaf ingredients. Thoroughly mix. Evenly distribute meatloaf mixture among the muffin cups and smooth out the tops with the back of a spoon. Bake until firm and cooked through with lightly browned edges, 20–25 minutes. Meanwhile, bring a medium pot of water to a boil. Add potatoes and once returned to a boil, reduce heat to medium. Cook until very tender, 15–20 minutes. Drain and transfer potatoes to a large bowl. Add remaining ingredients for mashies, except paprika. Thoroughly mash and mix. Evenly top mini meatloaves with mashies and sprinkle with paprika.
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Photos and recipes courtesy of Wisconsin Potato and Vegetable Growers Association.

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Baked Potato Nachos
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Baked Potato Nachos
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  1. Preheat oven to 425 degrees. Scrub potatoes and cut into 1⁄2-inch thick wedges. Place potatoes into a medium-sized bowl with the oil, garlic salt, and Mexican seasoning. Stir well to coat potatoes with oil and seasonings. Transfer to a large baking sheet and spread into a single layer. Bake for 25–30 minutes, stirring several times, until crisp and golden brown. Top with cheese, beans, tomatoes, olives, onions, and chiles. Bake for 5 minutes longer to melt cheese. Optional: serve with salsa, guacamole, and sour cream.
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Photos and recipes courtesy of Wisconsin Potato and Vegetable Growers Association.

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Steak and Potato Pizza
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Steak and Potato Pizza
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  1. Place all dough ingredients in a food processor. Process for 30–60 seconds or until mixture forms a ball. Place in a lightly oiled bowl loosely covered with a damp cloth. Let rise in a warm spot for 1 hour. Place potatoes in a microwave-safe bowl. Cover and cook on high for 8 minutes or until potatoes are tender. Let potatoes cool and slice 1/8-inch thick. Preheat grill to medium-high. Grill steak for 3 minutes on each side or until rare. Cut across the grain into thin, bite-size strips; season with salt and pepper and set aside. Preheat oven to 450 degrees. Divide dough into 2 pieces and roll each into a 12 to 14-inch circle on a lightly floured board. Place on two parchment-lined baking sheets or pizza pans. Top evenly with cheese, potatoes, garlic, steak, and blue cheese. Bake for 10–12 minutes or until cheese is lightly browned. Remove from oven and sprinkle with rosemary.
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Photos and recipes courtesy of Wisconsin Potato and Vegetable Growers Association.

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Twice Baked Blues
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Twice Baked Blues
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  1. Preheat the oven to 350 degrees. Place potatoes on a rimmed baking sheet and bake for 35 minutes until tender. Remove from the oven and let cool. Preheat the broiler to high. Once the potatoes are cool enough to handle, cut them in half and scoop out the flesh with a melon baller or small spoon (be careful not to get too close to the skin). Transfer the flesh to a medium bowl and add the salt, cheese, yogurt, and milk, and mash with a large fork or potato masher. Place the potato skins on the rimmed baking sheet (get the potato halves to sit upright, slice a bit off the bottoms with a knife). Brush the potatoes with the oil and stuff each half with 1–2 teaspoons of the cheese filling, depending on the size of the potatoes. Broil for 3 minutes, until slightly golden and heated through. Sprinkle with scallions and serve hot.
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Photos and recipes courtesy of Wisconsin Potato and Vegetable Growers Association.

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Lightened-Up Loaded Baked Potato Soup
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Lightened-Up Loaded Baked Potato Soup
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  1. Preheat oven to 425 degrees. Fill large pot with potatoes and salted water. Bring to a boil over high heat and cook until potatoes are fork tender, about 15 minutes. When potatoes have finished cooking, drain water and set potatoes aside in bowl or colander. While potatoes are cooking, line rimmed baking sheet with parchment paper. To prepare broccoli, remove bottom part of stem and slice into bite-sized florets, leaving an inch of the stem intact. Place broccoli on prepared baking sheet, lightly drizzle with 1 teaspoon olive oil, and sprinkle with pinch of salt and 1/2 teaspoon garlic. Roast in oven for 20 minutes until crispy. Heat 1 teaspoon olive oil over medium heat. Sauté leeks, crushed red pepper, and garlic until leeks soften, about 1–2 minutes. Add cauliflower and vegetable stock, increase heat to medium-high, and cook until cauliflower is soft. Remove pot from heat, add potatoes, milk, and 1/2 teaspoon salt. Using an immersion blender (or transfer soup to regular blender), puree soup until smooth and creamy. To serve, ladle one cup of soup into a bowl and top with cheese, bacon, chives, and roasted broccoli.
Recipe Notes

Photos and recipes courtesy of Wisconsin Potato and Vegetable Growers Association.

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