May 7, 2007

CONTACT:  Linda Shelton, Marketing Specialist
(615) 837-5160

Enjoy the First Gifts of the Garden With Recipe for Potatoes, Onions


NASHVILLE, Tenn.Tennesseans are adjusting to the idea that this year, they’re going to have to work a lot harder to find strawberries, peaches and apples,” says food expert Tammy Algood.  “The hard freeze in April has really put the state’s growers to the test.


“Fortunately, our first crops of the year include a few that were hiding underground through all the bad weather.  New potatoes and onions are going to be in good supply throughout the spring.  They may not be as colorful as strawberries and peaches, but anyone who tries my latest recipe will understand they can be just as sweet and elegant.”


Stuffed Red Potatoes with Caramelized Onions is Algood’s latest recipe available at the “Pick Tennessee Products” Web site,  Pick Tennessee Products is the promotional campaign developed by the Tennessee Department of Agriculture Market Development Division to help consumers identify and choose food products grown or processed in Tennessee.  Algood is spokesperson for the campaign and creates recipes featuring food products grown or processed in Tennessee.


“There are so many occasions this time of year—graduations, weddings, Mother’s Day—that call for something a little out of the ordinary.  This recipe looks very labor intensive, but it’s actually quite easy to pull off, and, just as important, it transports and lasts very well.”


The secret  to making successful potato “boats” for the potato and onion mixture is to choose potatoes of the right size—about the size of a golf ball or a little bigger—and then to leave a thick wall of potato behind when scooping them out.  “The mixture of sour cream, salt, pepper and onions is so flavorful that you don’t have to worry about that little layer of unseasoned potato, “ says Algood.  “There’ll be plenty of flavor to go around, and a sturdy shell is what guarantees this dish will hold up well.”


“Local farmers markets are the best places to find spring crops,” says Algood.  “Just visit and click on ‘Food and Beverage’ to find a directory of farmers markets across the state.


To find more recipes featuring Tennessee farm and processed products, or listings of local food products, visit the TDA Market Development Web site at




Please see attached recipe!



Please find a hi-res downloadable photograph of the attached recipe at  Click on the featured recipe.


Pick Tennessee Products Featured Recipe for May/June




12 small red potatoes

1 heaping tablespoon sour cream

Salt and black pepper to taste

1-1/2 cups yellow onions, julienned

2 tablespoons olive oil              


Place potatoes in a large pot of salted water.  Bring to a boil and cook 25 minutes or until tender.  Drain and cool completely. 


Meanwhile, cook onions in oil in a saute pan over medium heat for 20 minutes or until caramelized.  Stir occasionally. 


Cut potatoes in half and scoop out pulp with melon baller, leaving a sturdy wall.  Mash potato pulp and fold in sour cream, salt and pepper.  Fill potatoes with mixture and top with onions.


Serve room temperature.  Yield: 6 servings.

Note: To serve hot, place in 350 degree oven for 10 minutes and serve immediately




This and other news releases from the Tennessee Department of Agriculture can be found at

Market Development/Pick Tennessee Products news releases can also be found at