Idaho Potatoes Offer a One-Two Punch: Flavor and Nutrition

Celebrate National Heart Month with America’s Favorite Vegetable

Eagle, ID, February 6, 2015 – February is National Heart Month, and a reminder to everyone to take care of their hearts. Fresh Idaho® potatoes, certified by the American Heart Association as a heart-healthy food, naturally contain many of the nutrients your heart needs to be strong.

Idaho Potatoes' heart-healhty certification is just another
reason to love your favorite spuds

 

This important certification means Idaho® potatoes meet the American Heart Association's criteria for low levels in both saturated fat and cholesterol. This allows them to carry the well-recognized and respected heart-check mark. In fact:

 

• 73% of primary shoppers trust the American Heart Association more than any other organization to certify food products*

 

• 83% of consumers are aware of the heart-check mark*

 

• 66% of primary grocery shoppers say the heart-check mark has a strong or moderate influence on their choices when shopping*

 

• Each medium-sized potato is fat-, cholesterol- and sodium-free. With only 110 calories, it provides more potassium than 2 bananas and 45% of the Daily Value of vitamin C.

 

“The American Heart Association’s certification mark is very important to us. It appears prominently in many of our marketing initiatives, from our national television commercial, to the Big Idaho® Potato Truck, to our website,” explains Frank Muir, President and CEO, Idaho Potato Commission (IPC). “We want to remind everyone that Idaho® potatoes are indeed healthy and should be a staple in everyone’s diets all year long.”

The IPC’s website has a collection of recipes on its Nutrition page that are low in fat and cholesterol and are light in sodium, allowing you to indulge in Idaho® potatoes dishes that are delicious and satisfying, but most importantly heart-healthy.

Pesto Double-Stuffed Potatoes

Ingredients:

 

• 4 large Idaho® potatoes, baked

 

• ½ cup part-skim ricotta cheese

 

• ⅓ cup prepared pesto

 

• ¼ tsp. salt

 

• ¼ tsp. pepper

 

• Non-stick cooking spray

 

Directions

 

1. Preheat oven to 450° F.

 

1. Cut ½ inch from long side of each potato into bowl; scoop inside of potato, leaving a ¼ inch-thick shell. With fork or potato masher, mash cooked potato in bowl. Stir in ricotta, pesto, salt and pepper until well blended. Spoon potato mixture into potato shells, divided evenly, heaping on top if necessary.

 

1. Lightly spray cookie sheet with nonstick cooking spray; place stuffed potatoes on cookie sheet. Bake until golden brown and heated through, about 10-15 minutes.

 

About the Idaho Potato Commission
Established in 1937, the IPC is a state agency that is responsible for promoting and protecting the famous “Grown in Idaho®” seal, a federally registered certification mark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho’s growing season of warm days and cool nights, ample mountain-fed irrigation and rich volcanic soil, give Idaho Potatoes their unique texture, taste and dependable performance, that differentiates Idaho® potatoes from potatoes grown in other states.

For more information, please visit www.idahopotato.com
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* Information presented is from 2009 American Heart Association research

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