Green Is Signal of Toxins in Potatoes

A recent Cornell University report revealed that potatoes could be lethal. Storing potatoes at high temperatures encourages toxins to flourish, putting a whole population of noshers at risk.

I prefer peace of mind with my potatoes, so it’s good to know that green signals the presence of toxins. No color means the spud is safe, and a healthful source of vitamins A and C, complex carbohydrates, fiber and flavor.

NEW POTATOES, TOMATO AND CHEESE

1 pound small new potatoes

1 1/2 cups plain yogurt

1/2 cup green onions, chopped

1/2 cup chopped, peeled tomato

1 teaspoon dried oregano

3 cups mixed vegetables, steamed

2 cups shredded Cheddar cheese

Freshly ground black pepper

Parsley, minced

Scrub potatoes and boil until tender. Split in halves and place in shallow serving dish, cut side up.

Combine yogurt, green onions, tomato and oregano. Mix well and pour over potatoes. Cover with steamed vegetables and sprinkle with cheese. Season to taste with pepper and garnish with parsley. Serve immediately. Makes 4 servings.

Ideas for Baked Potatoes:

Hollow out baked potato, leaving enough potato to keep skin intact. Mash potato with 2 teaspoons butter, 1/4 cup milk and any of following:

--shredded smoked mozzarella cheese

--crumbled feta cheese and cooked, chopped spinach

--sliced mushrooms sauteed with diced onion and garlic, grated Parmesan cheese, dried oregano, basil and thyme

--cottage cheese and chives.

Refill skin and bake 5 minutes longer.