The ultimate comfort food will be the star of a Cinco De Mayo feast for 400 students and their families at the Henry Schatz  Boys and Girls Club on Tuesday, April 30, 2012. This is the second in a series of SPUD dinners presented by the Washington State Potato Commission.

 

Annie Wright Junior Tori Smith contacted the Commission last June and pitched her idea: create a more visible community service arm of the organization by hosting dinners where the WA state potato is not only the main part of the meal, but actually holds all the contents of the meal. The SPUD program (Serving People the Ultimate Dinner) was born.

 

The upcoming dinner event will feature a Cinco De Mayo meal, “SPUD Style,” which includes a WA State russet potato baked, then topped with tasty Mexican ingredients including spicy beef, shredded cheese, corn & black beans, sour cream, cilantro and salsa.

 

“Potatoes come in a bag and are meant to be shared” said Smith, who thought of this idea because her own family regularly invites friends and neighbors over for potato dinners.  “It’s economical, nutritious and fun to eat!” said Smith, who says she perfected the recipe by having her neighbors over to test the menu. “They all said it tasted like a fiesta!” Smith also worked with both of her grandmothers to create a dessert sheet cake that contains shredded potato (see recipe below). The shredded raw potatoes add moisture and extra protein and nutrients and bake while in the batter. 

 

Ryan Holterhoff, Information Director for the WA State Potato Commission, was pleased to share this idea with WA state potato growers. “When we heard about this opportunity we knew we wanted to participate right away,” said Holterhoff. The Commission has donated all the ingredients and potatoes for the event, along with bags of WA State potatoes for all dinner guests to take home. 

 

“Tori specifically stated that she wanted an educational component to this event,” said Holterhoff. “Because many people associate the potato with fried and fast foods, they forget how nutritious the potato is.”

 

A medium size potato has approximately 160 calories, 4 grams of protein, 4 grams of fiber and contains important nutrients like potassium, vitamin C and iron. One potato has more potassium than a banana.

 

Smith hopes that people take this idea and decide to host their own SPUD dinners in their homes and neighborhoods. “It’s the easiest way to have people over and get to know your neighbors,” she said.

 

Below are the recipes for the event:

 

 

TIP: Before baking the potato, scrub and pat dry, then pierce with fork a few times for ventilating during baking. Spread on oven racks and bake for approximately 90 minutes at 375 degrees.

 

A Washington State russet potato (baked and split open) and filled with:

 

 

TIP:  Invite your neighbors over and assign each to bring one of the toppings!

 

 

Enjoy the fall flavors of this moist and spicy cake.  Adding shredded Washington State potatoes adds additional moisture and texture, as well as potassium, iron and fiber! (Note – recipe may be cut in ½ and put in 8 ½ x 11” pan.)

 

2 cups white sugar

1 cup vegetable oil

2 t. vanilla extract

1 ½ cups canned pumpkin

4 eggs

2 cups all purpose flour

2 t baking powder

2 t baking soda

¼ t salt

1 T pumpkin pie spice

1 cup freshly grated Washington State russet potato (water squeezed out after shredding)

 

Directions:

 

Preheat oven to 350 degrees. Grease and flour a 12 x 18” sheet cake pan. In a bowl, combine flour, baking powder, baking soda, salt and pumpkin pie spice. In large bowl combine sugar and oil.  Blend in vanilla and pumpkin, then beat in eggs one at a time. Add grated potato. Gradually stir in flour mixture. Spread batter into prepared pan and bake in preheated over for approximately 25 minutes (check with toothpick for doneness). Allow to cool, then frost.

 

 

½ cup (1 stick) salted butter

1 cup dark brown sugar

1/3 cup milk

¼ t. salt

2-3 cups powdered sugar

 

Melt butter in saucepan over medium heat and add brown sugar and milk. Stir constantly until sugar is dissolved then add salt. Allow to bubble for about one minute. Remove from heat and allow to cool. Beat in powdered sugar 1 cup at a time, until you reach desired consistency.