Tired of baked potatoes? Here are five unique recipes guaranteed to get you through that potato sack with ease.
August 23, 2010
1 of 5Photo: Beth Dreiling Hontzas; Stylist: Lisa Powell Bailey
Grilled Potato Salad
Grilled Potato Salad Recipe 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.
2 of 5Photo: Randy Mayor; Styling: Leigh Ann Ross
Potato Chips with Blue Cheese Dip
Potato Chips with Blue Cheese Dip Recipe 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.
3 of 5Becky Luigart-Stayner; Melanie J. Clarke
Potato Gratin with Goat Cheese and Garlic
Potato Gratin with Goat Cheese and Garlic Recipe 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.
4 of 5JIM BATHIE
Twice-Baked Spinach Potatoes
Twice-Baked Spinach Potatoes Recipe 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.
5 of 5Photo: Randy Mayor; Styling: Jan Gautro
Tuscan-Style Potato Soup
Tuscan-Style Potato Soup Recipe 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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