Recipes by the Michigan Potato Chef

A new twist to the hobo dinners you did in foil over the campfire.

Greek Pouch Potatoes

4 sheets (12 inches square) heavy duty aluminum foil
1/3 pounds (4 medium) potatoes sliced ¼ inch thick
4 boneless, skinless chicken breast halves, sliced 1/4 inch thick
1/2 cup pitted, sliced kalamata olives or sliced ripe olives
2 cloves garlic, minced
2 teaspoon salt
1 teaspoon pepper
1 teaspoon dried oregano leaves
11/2 cup diced tomatoes
11/4 CUP crumbled Feta cheese 

Heat oven to 450 degrees. In bowl, mix all ingredients except tomatoes and cheese; divide equally among foil sheets (about 1 1/2 CUPS each), placing mixture to right side of center. To seal each pocket, fold left side of foil over mixture then fold foil in 1/2 inch twice; repeat with each end, leaving room for heat to circulate inside pocket. Place on baking sheet and bake in center of oven 35 minutes. To open pockets, with scissors, cut a cross in the top of each, then pull back points, being careful as steam is released. Top contents of each pocket with 2 tablespoons tomatoes and 1 tablespoon cheese. Makes 4 servings 

Nutritional Information Per Serving- 411 calories; 7 g fat; go mg

cholesterol; 1556 mg sodium; 54 g carbohydrate; 6 g fiber; 34 g protein.

Tuscan Potato Pancakes 

When baking potatoes, cook a few extra. Then enjoy these easy-to-prepare Mediterranean-flavored potato pancakes. 

1 pound leftover baked potato pulp
1/2 cup shredded sharp Cheddar cheese
1/4 CUP chopped, prepared roasted red bell peppers
2 green onions, sliced
1 egg, beaten
2 teaspoons dried Italian herbs
Dash hot pepper sauce
Salt and pepper, to taste
Cornmeal, for coating pancakes
Vegetable oil, for sautéing 

In bowl combine all Ingredients except salt, pepper, cornmeal and oil. Season with salt and pepper. Form potato mixture into four, 1/2-inch thick pancakes; coat with cornmeal, sauté in oil until crisp and golden brown, and turning once. Serve hot. Makes 4 servings. 

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