What's for Dinner? 5 Easy and Healthy Potato Recipes

What’s for dinner? 5 easy and healthy recipes for potatoes.

One of the hardest things about eating healthy is finding the time to do the prep work. It’s not a surprise that fast, easy meals aren’t always the healthiest options and the holiday season chaos only adds to the difficulty.

The holidays cause stress and a break in routine that frequently lead to weight gain, not to mention the obvious overeating, so it’s important to be prepared. An easy solution to avoid putting on winter weight is planning meals in advance. That way, you’re less likely to improvise with unhealthy alternatives.

Here are five quick and healthy potato recipes, all with a prep time of less than 30 minutes,to make eating right a little bit easier this holiday season.

1.Baked Potato Pancakes

Prep time: 20 minutes Cook time: 25 minutes

What you’ll need

• 4 medium potatoes,shredded
• 1/4 cup shredded onions
• 2 cups minced garlic
• 1 tsp. chopped parsley
• 2 eggs
• 1/4 cup flour
• 2 tbsp. panko breadcrumbs
• 1/4 tsp. salt and pepper for seasoning
• 1/4 cup parmesan cheese
• 1 tbsp. olive oil
• Sour cream and parsley for garnish

Cooking instructions

1. Preheat oven to 400 degrees.
2. Mix potatoes, onions, garlic, parsley, eggs, flour and breadcrumbs into a large bowl.
3. Fold in salt, pepper and parmesan.
4. Add parchment paper to baking sheet and spread olive oil on parchment paper.
5. Separate mixture into eight sections and flatten into pancakes.
6. Cook for 10 minutes and flip. Cook another 10-15 minutes until golden brown.
7. Garnish with sour cream and parsley and enjoy.

2.Loaded BakedPotato Soup

Prep time: 25 minutes Cook time: 45 minutes

What you’ll need

• 1 tbsp. canola oil
• 2 slices bacon, cut in half
• 1/2 cup chopped onion
• 1 ½ pounds diced russet potatoes (about 5 medium potatoes)
• 4 cups chicken broth
• 1/2 cup sour cream
• 1/2 cup extra-sharp cheddar cheese
• 1/4 tsp. ground pepper
• 1/4 cup chopped scallions

Cooking instructions

1. Heat oil in a large saucepan and cook bacon until crispy. Transfer bacon to paper towel to drain when done.
2. In the saucepan used to cook bacon, cook onions until soft.
3. Add potatoes and broth. Bring to a boil, then reduce heat to simmer until potatoes are tender (12-15 minutes).
4. Transfer half of the potatoes to a bowl with a slotted spoon and mash until mostly smooth.
5. Add mashed potatoes back to pan with sour cream, ¼ cup of cheese and pepper.
6. Cook until cheese melts (1-2 minutes).
7. Add the rest of the cheese, bacon and chives as garnish and enjoy.

3.Tex-Mex Potato Skins

Prep time: 5 minutes Cook time: 40 minutes

What you’ll need

• 4 russet potatoes
• Extra-virgin olive oil
• Kosher salt
• Ground black pepper
• Canola oil
• 2 corn tortillas, cut into 1” strips
• 1 1/2 cups grated cheddar cheese
• 2 cups shredded rotisserie chicken
• 1/4 chopped red onion
• 1/2 cup salsa
• 1/4 cup sour cream-
• 1/2 cup chopped cilantro

Cooking instructions

1. Preheat oven to 425 degrees.
2. Pierce potatoes with a fork and microwave for 7 minutes.
3. Cut long way and scoop insides out leaving 1/4” border.
4. Place skins on baking sheet lined with parchment paper then brush with olive oil and season with salt and pepper.
5. Bake until golden brown (20-25 minutes).
6. In a skillet heat 1/4” canola oil and add tortilla strips.
7. Cook until golden (about 2 minutes), drain on paper towel and season with salt.
8. Fill potato skins with red onion, salsa, sour cream, tortilla strips and cilantro and enjoy.

4.Baked Garlic Parmesan Potato Wedges

Prep time: 15 minutes Cook time: 30 minutes

What you’ll need

• 4 large russet potatoes, sliced into wedges
• 4 tbsp. olive oil
• 2 tsp. salt
• 2 tsp. garlic powder
• 2 tsp. Italian seasoning
• 1/2 cup shredded parmesan cheese

Cooking instructions

1. Preheat oven to 375 degrees.
2. Grease a large baking sheet.
3. Add potato wedges to a large bowl and drizzle with olive oil.
4. In a small bowl whisk salt, garlic powder and Italian seasoning.
5. Add cheese to potatoes and toss to coat, then add seasoning mixture.
6. Add potatoes to baking sheet skin side down and cook for 25-30 minutes, until golden.
7. Garnish with parsley and enjoy.

5.Potato Salad with Green Beans and Asparagus

Prep time: 15 minutes Cook time: 15 minutes

What you’ll need

• 1 pound potatoes, sliced into quarters (about 3 medium potatoes)
• 1 pound green beans, trimmed and cut in half
• 1 bunch asparagus, with ends cut and cut into thirds
• 2 tbsp. minced red onion
• 2 tbsp. minced parsley
• 1 large handful walnuts
• 4 tbsp. olive oil
• 2 tsp. red wine vinegar
• 1 tsp. Dijon mustard
• 1 clove garlic, put through a garlic press
• 8 twists of pepper

Cooking instructions

1. Put potatoes into a pot of cold water, cover and bring to a boil. Cool until fork tender (12-15 minutes).
2. Boil another pot of water and cook green beans and asparagus for 4-5 minutes.
3. Once green beans and asparagus are cooked, strained and sit in ice water until cool.
4. Make vinaigrette by whisking olive oil, red wine vinegar, Dijon mustard, minced garlic and pepper.
5. Add strained potatoes into a bowl with half of the vinaigrette and toss to coat.
6. Strain green beans and asparagus to dry.
7. Add green beans, asparagus, red onion, parsley and walnuts to potatoes and toss with remaining vinaigrette and enjoy.