5 Amazing Potato Recipes  

Tired of baked potatoes? Here are five unique recipes guaranteed to get you through that potato sack with ease.

  • Grilled Potato Salad
    Photo: Beth Dreiling Hontzas; Stylist: Lisa Powell Bailey

    Grilled Potato Salad

    Punch up the flavor in your potato salad by seasoning the spuds with a homemade dry rub and bacon drippings, then grilling over medium-high heat. Toss with a tangy mayonnaise-based dressing spiked with Dijon mustard and Worcestershire sauce for a salad that's sure to satisfy and earn rave reviews from guests.

  • Potato Chips with Blue Cheese Dip
    Photo: Randy Mayor; Styling: Leigh Ann Ross

    Potato Chips with Blue Cheese Dip

    There's nothing better than homemade potato chips. Since these chips are baked instead of fried, this version is lighter than most. Create the ultimate accompaniment for your chips with a homemade creamy and oh-so-delicious blue cheese dip.

  • Potato Gratin with Goat Cheese and Garlic
    Becky Luigart-Stayner; Melanie J. Clarke

    Potato Gratin with Goat Cheese and Garlic

    Baked in a bubbling concoction of milk, flour, and creamy goat cheese, these rich Yukon gold potatoes get a kick from garlic and a subtle flavor balance from ground nutmeg. This gratin is a filling and delicious side that pairs perfectly with just about any meat.

  • Twice-Baked Spinach Potatoes
    JIM BATHIE

    Twice-Baked Spinach Potatoes

    For this hearty, crowd-pleasing dish, scoop out the insides from a baked potato, leaving just the potato skin shell. Next, combine the scooped-out potato with milk, cream cheese, onion, and spinach, then spoon back into the skins. Bake again until the filling is set and the cheese has completely melted. To save time, initially cook the potatoes in the microwave rather than the oven.

  • Tuscan-Style Potato Soup
    Photo: Randy Mayor; Styling: Jan Gautro

    Tuscan-Style Potato Soup

    Potato soups are perfect for family dinners or lunches because they really fill you up. For this recipe, combine cubed potatoes with roasted garlic, salty Romano cheese, and chicken broth, then purée until smooth. Drizzle the soup with a kale pesto mixture and top with crumbled sausage and pancetta. It's like three meals in one little bowl.

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