Kitchen Kleen Potato Recipes

Quick Meal Tips

There's no need to peel potatoes - potato skins provide nutrients and they taste great!

Try our new Gotatoes with toppings that take only 3 minutes in the microwave!

Boil whole potatoes or cut in quarters and boil (again, no need to peel)

Easy Baked or Mashed Potato Toppings

Virtually any dry seasoning including salt & pepper, basil, parsley, garlic

Butter or margarine

Sour cream or cottage cheese

Shredded cheese & Salsa

Onions, broccoli or olives

Bacon-Potato Frittata

This Italian-style omelet is loaded with bacon, Parmesan cheese and basil.

Makes 4 to 6 main-dish servings

4	slices bacon, cut into 1/2-inch pieces
12	oz. Kitchen Kleen Potatoes (2 medium), cut into 1/4-inch slices (about 2 cups)
6	eggs, slightly beaten
1/4	cup milk
1/2	tsp. ground black pepper
1/4	tsp. salt
1 1/2	cups grated Parmesan cheese (6 oz.)
1/2	cup thinly sliced green onion
2	Tbsp. snipped fresh basil or 2 tsp. dried basil, crushed
	Salsa and/or dairy sour cream (optional)

1. In large nonstick skillet, cook bacon over medium heat until crisp. Drain bacon, reserving 2 tablespoons drippings in skillet. Add potato to reserved drippings. Cover and cook for 12 to 15 minutes or until tender and lightly browned, turning potato occasionally. (If potato browns too quickly, reduce heat to medium-low.)

2. Meanwhile, in medium bowl, combine eggs, milk, pepper, and salt. Stir in Parmesan cheese, green onion, and basil; set aside.

3. Spread potato in even layer in skillet; sprinkle with bacon. Pour in egg mixture. Cover and cook over medium-low heat for 15 to 20 minutes or just until surface of egg is set. (If necessary, reduce heat to low to allow center to cook through without overcooking edge.) Loosen edge of frittata; carefully invert onto serving plate. Cut into wedges. If desired, serve with salsa and /or sour cream.

Recipe compliments of Better Homes and Gardens® Potato Favorites recipe card series.

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"Your Kitchen Kleen Potatoes are the best potatoes we have ever eaten. I am 93 years old and have eaten a lot of potatoes."
-Arnold