Potatoes are famous for their versatility. From mashed potatoes to baked potatoes, these starchy vegetables can be prepared in a variety of different ways. There are plenty of interesting ways you can cook potatoes, and we’d like to share some of them with you.

Expand your palette, and try one of these delicious spud-centric recipes.

Garden Stuffed Baked Potatoes

Prep Time: 1 hour

Servings: 4

Ingredients:

• 4 large potatoes
• 2 tablespoons of butter
• 1 small, chopped onion
• 1 (10 ounce) package of chopped frozen broccoli, (thawed)
• 1/2 cup of ranch-style salad dressing
• 1 tablespoon of vegetable oil
• 2 teaspoons of dried parsley
• Salt & pepper

Instructions:

1. Preheat oven to 425 degrees Fahrenheit. Pierce the skin of the potatoes with a fork.
2. Microwave pierced potatoes on high for 12 minutes. Place partially baked potatoes in the preheated oven and bake for 15 minutes. Slice off potato tops, scoop out the bulk of the interior of the potato, being careful to leave the potato skins intact. In a medium bowl, mash the removed potato interior.
3. Heat a small skillet over medium heat, and stir in butter. Sauté onions in the skillet until tender, for about 5 minutes.
4. Combine onions, broccoli, and ranch dressing with the mashed potato. Brush the outside of the potato skins with oil. Spoon the potato mixture into the skins. Arrange stuffed potatoes on a cookie sheet.
5. Bake potatoes for 15 minutes in the preheated oven, or until heated thoroughly. Season with salt, pepper, and parsley.

Garlic Butter Potatoes

Prep Time: 1 hour

Servings: 8

Ingredients:

• 1 1/2 pounds of new or small potatoes
• 1/4 cups of butter, melted
• 1/4 cup of extra-virgin olive oil
• 3 cloves of garlic, minced
• Kosher salt
• Freshly ground black pepper
• 1 cup of shredded mozzarella
• 1/2 cup of freshly grated Parmesan
• 1/4 cup finely chopped parsley

Instructions:

1. Preheat oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper.
2. Make small slits in each potato, making sure not to cut all the way through. Place the potatoes on a large sheet pan.
3. In a small bowl, whisk together melted butter, olive oil and garlic. Brush this mixture over the potatoes then season with salt and pepper. Bake for 20 minutes, until the slits start to separate and the potatoes begin turning golden.
4. Brush the potatoes with more of the melted butter mixture, then sprinkle mozzarella and Parmesan cheese on top. Bake for another 23 to 25 minutes, or until your potatoes are crispy on the outside and tender on the inside.
5. Garnish with parsley and serve warm.

Grilled Ranch Potatoes

Prep Time: 20 minutes

Servings: 8

Ingredients:

• 2 pounds of baby potatoes, halved
• 1/4 tablespoons of extra-virgin olive oil
• Juice from 1/2 a lemon
• 1/2 a packet of ranch seasoning
• Kosher salt
• Freshly ground black pepper
• Ranch dressing, for drizzling
• Chopped fresh chives, for garnish

Instructions:

1. Preheat your grill to medium heat. In a large bowl, toss potatoes with olive oil, lemon juice, and ranch seasoning. Season with salt and pepper.
2. Thread potatoes on skewers and grill until tender and lightly charred, for about 15 minutes.
3. Drizzle with ranch and garnish with chives.

Chorizo Queso Potato Skins

Prep Time: 40 minutes

Servings: 6

Ingredients:

• 8 ounces of mild white Cheddar, coarsely grated
• 8 ounces of Monterey Jack cheese, coarsely grated
• 1 tablespoon flour
• 6 ounces of fresh chorizo, casings removed
• 2 scallions, finely chopped
• 1 jalapeño, finely chopped
• 1/4 cup of fresh cilantro, chopped
• Kosher salt
• 3/4 cup of lager beer
• Pico de gallo, for serving
• 6 small Yukon gold potatoes (about 4 ounces each)
• 2 tablespoons of olive oil
• Kosher salt

Instructions:

1. First, make the queso. In a large bowl, combine cheese and flour.
2. In a medium saucepan, cook chorizo on medium, breaking it up with a wooden spoon into small pieces, until crispy, for about 8 to 10 minutes. With a slotted spoon, transfer to a paper towel-lined plate.
3. Return saucepan to medium heat. Add scallions, jalapeño, cilantro and a pinch of salt. Cook until tender, for 1 to 2 minutes.
4. Whisk in beer, and bring to a simmer. Stir occasionally and scrape up any browned bits. Add the cheese mixture a 1/4 cupful at a time, stirring constantly, until smooth. Stir in half of the chorizo.
5. Next, make the potato skins: Heat oven to 425 degrees F. Prick 6 small Yukon potatoes with a fork and microwave on high for 5 minutes. Transfer the potatoes to a rimmed baking sheet lined with parchment paper and roast until tender, for 10 to 15 minutes.
6. When it is cool enough to handle, halve it lengthwise. Remove the flesh, leaving a 1/4-inch-thick shell. Brush with oil. Return to the oven and roast until golden brown and crisp, for 10 to 15 minutes. Sprinkle with 1/2 a teaspoon of kosher salt.
7. Transfer Queso to the serving dish. Top with the remaining chorizo and spoon Pico de gallo on top. Serve with potato skins.

 

Inspirations:

All Recipes

Delish (Garlic Butter Potatoes)

Delish (Grilled Ranch Potatoes)

Good Housekeeping

 

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