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Aly and I were discussing what was going to be on our menu this week, and we got to talking about sides because I seem to always default to some kind of potato.

I know they aren’t always the healthiest option, but potatoes are so versatile, and honestly, you can make them in pretty healthy ways, especially if you substitute sweet potatoes. 

So, that conversation steered me to do a potato column this week and highlight some of the good stuff you can make with the simple brown, red or yellow vegetable.

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SWEET POTATO 

CHILI

2 tbsp. olive oil 

2 large sweet potatoes, peeled and cut into 1/2-inch pieces

1 medium yellow onion, chopped

1 red bell pepper, seeded and chopped

1 poblano pepper, seeded and chopped

4 cloves garlic, finely chopped 

2 tbsp. unsweetened cocoa powder

1 tbsp. chili powder

2 tsp. ground cumin

1 1/2 tsp. kosher salt, plus more to taste

1 tsp. dried oregano

1/2 tsp. ground black pepper, plus more to taste

1 (28-oz.) can fire-roasted diced tomatoes, undrained

2 (15-oz.) cans black beans, drained and rinsed

1 (15-oz.) can pinto beans, drained and rinsed

3 c. vegetable broth

1/4 c. masa harina (corn flour)

1/2 c. warm water

1/2 c. chopped fresh cilantro, plus more for serving

Juice of 1 lime

Sour cream, shredded cheddar, sliced green onion, diced avocado, lime wedges, and tortilla chips, to serve

In a large Dutch oven, heat the oil over medium heat. Add the sweet potatoes and cook, stirring occasionally, until lightly golden, 5 to 7 minutes. Add the onion, bell pepper, and poblano to the Dutch oven. Cook over medium heat, stirring occasionally, until softened, about 10 minutes. Stir in the garlic, cocoa powder, chili powder, cumin, salt, oregano, and pepper. Cook, stirring, for 30 seconds.

Stir in the tomatoes, black beans, pinto beans, and vegetable broth. Bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and cook, stirring occasionally, until the flavors meld and the potatoes are tender, about 20 minutes.

Mix the masa harina with the warm water and stir it into the pot. Simmer for 15 minutes more.

Stir in the cilantro and lime juice. Add more salt and pepper to taste.

To serve, top each bowl of chili with sour cream, cheese, green onion, avocado, and more cilantro. Serve with lime wedges and tortilla chips.

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BLT BAKED POTATO

6 medium russet potatoes

8 slices bacon

1/4 c. buttermilk

1/4 c. mayonnaise 

2 tsp. apple cider vinegar 

1/4 tsp. garlic powder

3 scallions, chopped

1 tbsp. dijon mustard

1 1/2 tsp. black pepper

Kosher salt, to taste

1 stick salted butter, at room temperature

1 romaine lettuce heart, shredded

1 pt. cherry tomatoes, halved 

Preheat the oven to 350˚. Poke a few holes in the potatoes with a fork. Bake until the potatoes are tender and can easily be pierced with a fork, 50 to 60 minutes.

Meanwhile, cook the bacon in a large cast-iron skillet over medium-high heat, turning occasionally, until crisp, about 8 minutes. Drain on paper towels and crumble.

For the dressing: Whisk the buttermilk, mayonnaise, vinegar, garlic powder, one-third of the scallions, 1 teaspoon of the mustard, ½ teaspoon pepper and salt to taste in a medium bowl. Refrigerate until ready to serve.

Mash the butter with the remaining scallions, 2 teaspoons mustard and 1 teaspoon pepper in a small bowl with a fork.

Make a slit down the length of each potato. Using a kitchen towel, lightly squeeze the ends of each potato to open it up. Mash the insides of the potatoes slightly with a fork, then divide the scallion butter into potatoes

Toss the lettuce, bacon and tomatoes in a large bowl. Place each potato on a plate. Pile the salad on top and drizzle with the dressing.

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IRISH NACHOS

3 lb. Yukon gold potatoes

4 tbsp. olive oil

1 tsp. ground black pepper

1 tsp. garlic powder

Nonstick cooking spray

2 tsp. kosher salt

8 slices cooked bacon, crumbled

2 c. shredded cheddar-jack cheese

Sliced green onion, sour cream, and salsa, for serving

Preheat the oven to 425 degrees. 

Wash the potatoes and pat dry thoroughly. Slice the potatoes into 1/4-inch-thick rounds. In a large bowl, stir together the potatoes, oil, pepper, and garlic powder until well combined.

Spray 2 rimmed baking sheets with nonstick cooking spray. Divide the potatoes equally between the pans and arrange them in an even layer. Bake for 20 minutes then remove the pans from the oven. Flip the potatoes, rotate the pans, and return to the oven. Bake until the potatoes are golden brown, about 10 to 15 minutes more.

Remove the potatoes from the oven and sprinkle evenly with the salt. Let cool 5 minutes. Combine the potatoes onto one pan and sprinkle with the bacon and cheese. Return the pan to the oven and bake until the cheese is melted, about 5 minutes more. Sprinkle with the quick-pickled onions, if you like, and green onions; top with salsa and sour cream.

To make the quick-pickled onions: In a small microwave-safe bowl or measuring cup, combine the onion, vinegar, 1/2 cup water, sugar, and salt. Microwave on high for 3 minutes. Let cool 15 minutes.

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TATER TOT BREAKFAST CASSEROLE

8 oz. bacon, chopped

Nonstick cooking spray

1 (32-oz.) package of frozen tater tots

10 eggs

1 c. whole milk

1/2 c. sour cream

1/4 tsp. kosher salt

1 tsp. black pepper

4 scallions, chopped, white and green parts separated

1 (4-oz.) jar diced pimientos, drained

2 tbsp. chopped parsley, plus more for serving

2 c. shredded colby jack cheese, divided

Heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally, until the fat has rendered and the bacon is crispy, 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate to drain the fat and cool.

Spray a 13-by-9-inch casserole dish with nonstick cooking spray. Place half of the tater tots in a single layer in the bottom of the dish. 

Meanwhile, in a large bowl, whisk together the eggs, milk, sour cream, salt, and pepper until smooth. Stir in the scallions, pimientos, and parsley. Reserve 1/2 cup of the cheese and stir the remaining cheese into the egg mixture. Stir in the cooled bacon. Pour the mixture evenly over the tater tots in the casserole dish.

Place the remaining tater tots in a single layer over the top and press gently into the egg mixture. 

To bake immediately: Preheat the oven to 350°F. Sprinkle with the remaining 1/2 cup of cheese. Bake until the top is golden and the egg mixture is set in the center, 55 to 60 minutes. Let rest for 10 minutes, then top with more parsley and serve.

To make ahead: Cover and refrigerate overnight, or up to 24 hours. Preheat the oven to 350°F. Remove the casserole dish from the fridge, and let it sit at room temperature for 30 minutes. Sprinkle with the remaining 1/2 cup of cheese. Bake until the top is golden and the egg mixture is set in the center, 55 to 60 minutes. Let rest for 10 minutes, then top with more parsley and serve.

TFD: “Before you marry a person, you should first make them use a computer with slow Internet to see who they really are.” — Will Ferrell

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