Spicy Oven Fries

3 large baking potatoes (about 2 lbs.)

2T. olive oil
2 T. Creole seasoning
nonfat cooking spray

  1. Cut each potato lengthwise into 8 wedges.
  2. Combine olive oil and Creole seasoning in a zip-top plastic bag; add potato wedges. Seal bag and shake to coat.
  3. Arrange potato wedges, skin side down, in a single layer on a baking sheet coated with nonfat cooking spray.
  4. Bake potato wedges at 450°F. for 20 minutes or until golden brown.
Serves 6-8.

Pesto Stuffed Potatoes


4 large Idaho potatoes
1/2 C. ricotta cheese
1/3 C. prepared pesto
salt and pepper to taste

  1. Scrub potatoes and prick with a fork. Bake at 400°F. for 1 hour 15 minutes or until potatoes yield to the touch.
  2. Cut the very top off the potatoes and scoop out the pulp, leaving a potato shell. Place shells on a greased baking sheet.
  3. Mash potatoes in a bowl. Add the ricotta, pesto, salt and pepper. Spoon back into shells. Bake for 15 minutes at 350°F. or until tops turn golden.


Connect with us

Subscribe to enter for great give-a-ways and to receive eNewsletters highlighting new vendors, upcoming events and local food info.


What's growing?

See what's in season now at the market  Read More

What's going on?

Check out our Schedule of Events 

Who is at market?

Lots of new vendors and new produce, prepared foods, artisan goods. Read More