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.
basil

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.

 

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Tuesdays (thru-7/14/20): 11am-2pm
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1302 Chestnut St.
Bastrop, TX

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Bastrop 1832 Farmers Market
C/O Dolores Leeper
Secretary/Treasurer
145 Easley Rd
Smithville, TX 78957