The history of potato cultivation in Wisconsin dates back to the mid-19th century, when settlers discovered that the region’s fertile soil and favorable climatic conditions were ideal for growing this versatile crop. Today, Wisconsin is among the largest potato-producing states in the United States, playing a key role in meeting the nation’s demand for high-quality potatoes.
The economic impact of growing potatoes in Wisconsin is significant. The state dedicates over 63,000 acres to growing potatoes, which is a LOT of potatoes per year. This impressive production not only supplies local communities, but also reaches customers all over the country.
Potato farming creates significant employment opportunities across the state, supporting jobs across the supply chain in agriculture, processing, transportation and retail. The industry contributes significantly to Wisconsin’s overall economic health, bringing in hundreds of millions of dollars in revenue each year.
Modern agricultural practices and a commitment to sustainability are hallmarks of Wisconsin potato farmers. Farmers exploit advanced techniques such as precision farming to optimize yields and reduce environmental impact. This includes the exploit of GPS technology for planting and harvesting, which ensures effective exploit of resources and minimizes waste.
Sustainability is a core value among Wisconsin potato farmers, who place great importance on managing soil health, conserving water and reducing pesticide exploit. Continued research and innovation play a key role in improving these practices, ensuring that Wisconsin remains at the forefront of sustainable potato farming.
Potato farms in Wisconsin produce different types of potatoes, each adapted to a different exploit. Common varieties include Redheadknown for its starchy consistency, ideal for baking and mashing; Reds, which hold their shape well and are ideal for salads and baking; AND Jaundiceappreciated for its creamy texture and buttery taste.
These diverse varieties not only meet the needs of a variety of applications, but also highlight the quality and versatility of Wisconsin-grown potatoes. For example, Russets are perfect for the featured cheese-stuffed grilled potatoes, offering a sturdy structure that holds up well to the heat of the grill.
By supporting local potato growers, consumers can enjoy high-quality, versatile products while contributing to Wisconsin’s economic and environmental well-being.
Grilled Potatoes Stuffed with Cheese
Enjoy the irresistible combination of creamy Wisconsin cheese stuffed with perfectly grilled potatoes. Each bite offers a delicious combination of cheesy goodness and smoky grilled flavor, making these potatoes a sure-fire crowd pleaser.
- 4 huge, russet potatoes
- 1 cup chopped Wisconsin cheese such as cheddar, Colby, or a blend
- 1/4 cup sour cream
- 2 table spoon butter
- Salt and pepper to taste
- Chopped fresh chives or green onion for decoration optional
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Preheat the grill over medium heat.
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Wash the potatoes and prick them with a fork. Heat the potatoes in the microwave on high for 5-7 minutes or until slightly softened but still firm.
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While the potatoes are cooking, prepare the cheese filling. In a bowl, mix crumbled Wisconsin cheese, sour cream, butter, salt and pepper until well combined.
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After cooking the potatoes, let them frosty slightly. Then cut each potato in half lengthwise.
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Using a spoon, carefully scoop out the flesh from each potato half, leaving a lean layer of potato flesh inside the skins. Save the cored potato flesh for another exploit (e.g. mashed potatoes).
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Fill each potato skin with the cheese mixture, kneading it lightly.
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Place the stuffed potatoes directly on the grill grate, cheese side up. Close the grill lid and cook for 10-15 minutes or until the cheese is melted and bubbling and the potatoes are cooked.
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Carefully remove the grilled potatoes stuffed with grilled cheese and place them on a platter.
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If desired, garnish with chopped fresh chives or green onion and serve heated.
Calories: 362kcalCarbohydrates: 40GProtein: 12GFat: 18GSaturated fat: 11GPolyunsaturated fat: 1GMonounsaturated fatty acids: 4GTrans fats: 0.2GCholesterol: 52mgSodium: 245mgPotassium: 930mgFiber: 3GSugar: 2GVitamin A: 550IUVitamin C: 12mgCalcium: 244mgIron: 2mg
