20 Ways With Russet Potatoes
Stuffed, smashed, mashed, or hasselbacked, there are so many ways to transform your everyday baking potato. Did we mention they're also inexpensive, filling, and always a crowd pleaser? If you usually go for topped bakers or crispy wedges, you'll love chili-loaded potato skins and homemade (yes, homemade!) tater tots. Team silky mash will devour Irish colcannon and twice-baked spuds. Team crispy can get behind baked chips and classic hash browns. Baked potatoes are also a fantastic base for traditional dishes like gnocchi and pierogies. There's nothing these starchy spuds can't do, and every recipe is tastier than the last.
Accordion-style potatoes are everything we love about this spud rolled into one: A tender, fluffy bottom and a crispy, chip-like top. And just when you thought they couldn't get any better, melted butter and Asiago cheese are embedded between every golden layer. "For such a simple recipe, they look like they came out of a gourmet kitchen," user Jillian says.
Ultimate Twice-Baked Potatoes
Twice-baked or "put-back" potatoes are the luxury version of the classic loaded baker. Once baked, the potato flesh is whipped with sour cream until smooth, then piled back into the skins and finished with bacon and melted Cheddar. Recipe reviewer Momof2 says, "The only direction I have is to follow the recipe exactly... you won't be disappointed."
Slow Cooker Baked Potatoes
Why heat up the oven when you can "bake" your potatoes in the slow cooker? The potato flesh gets almost velvety after a few hours. Just top when you get home from work and enjoy! "I have done potatoes this way for a few years now and they are truly wonderful," says recipe reviewer Estherlu.
Idaho Baked Potato Dip
This genius recipe turns two classic potato dishes—a loaded baker and silky smooth mashed potatoes—into a knock-your-socks-off party dip. It's a fantastic game day alternative to bean or onion dip, and a bit easier on the cook than potato skins. "I could eat this right out of the bowl," says user Derbakermom. "Everyone in the family loved this."
Super Loaded Chili Potato Skins
Baked Mexican Chips on a Stick
Bring a fairground favorite to your kitchen and make it much lighter with super crispy potato chips on a stick. A spiralizer turns baking potatoes into thin ribbons for baking instead of frying. A packet of taco seasoning is all you need to give these chips their smoky, savory flavor.
Homemade Tater Tots®
Aloo Gobi Masala
An Indian classic, this fragrant vegetable curry combines potatoes (aloo, in Hindi) with cauliflower (gobi). One not-so-traditional trick made reviewer juno_lake an even bigger fan. "I love this dish anyway, but the idea of microwaving the potatoes and cauliflower to cut cooking time...brilliant."
Potato and Cheese Pierogi
You can't argue with great-grandmother's recipe, which is what Bob_E_72 shares here. It takes just five ingredients to make these potato and cheese dumplings from scratch. Add your own twist with the cheese of your choice, then top any way you like (we love a sprinkle of chives and dollop of sour cream).
Muffin Tin Potatoes Gratin
Individual potato gratins not only look impressive, they make serving so much easier. And did we mention that everyone gets the maximum amount of extra crispy edges? Remember to use large bakers for wide, thin slices that will overlap in the muffin tins."We found these delightful," says user lovestohost.
Bacon Wrapped Potatoes with Honey Scallion Sauce
Sometimes your spuds deserve a rock star treatment. These wedges are wrapped in bacon before frying, then drizzled with honey butter and finished with scallions. It flips the stuffed baked potato on its head for a fun appetizer, game-day treat, or decadent side.
Mexican Potato Nachos
Who says tortilla chips have to be invited to the nacho party? Here, thick slices of potato are baked until golden, then loaded with every last one of your must-have toppings. This might be more of a knife-and-fork situation than a scoop-and-eat one, but we don't think anyone will mind.
Apple Potato Pancakes
Russet potatoes are a must for latkes, the pan-fried potato pancakes traditionally eaten during Hanukkah. While plain potato pancakes are usually served with applesauce on top, these have grated fresh apple stirred right in. Top with sour cream and enjoy for breakfast or dinner.
Mojo French Fries
As if we didn't love potato wedges enough, breading and baking them doubles the crispy factor for something even more delicious. The flour coating is seasoned with chili powder, cayenne, and paprika for extra kick. "Fun, new-to-me way to make oven fries!" says reviewer AnnasBananas.
Tortilla Espanola (Spanish Tortilla)
Think of the classic Spanish tortilla as a crustless quiche with layers of sliced potatoes added to the egg mixture. While traditionally very simple, sjmoraes goes the extra mile by adding Spanish Serrano ham, roasted red peppers, and onion. Just like a quiche, it's delicious warm or at room temperature.
Homemade Gluten-Free Gnocchi
Light-as-a-cloud gnocchi, the beloved Italian dumpling, starts with perfectly baked potatoes. The potato flesh is fluffy and dry — what makes the dumplings so tender. This gluten-free version uses rice flour as a binder so even those with gluten sensitivity can enjoy an Italian classic.
Baked Potato Soup
A tried-and-true classic, baked potato soup is also a great way to use up leftover baked potatoes. Our advice: Bake russets for stuffing or mashing earlier in the week, adding a couple extra spuds for another meal later. "Better than any potato soup I've had in a restaurant," says user PrincessJenna.
Chef John's Patatas Bravas
In Spain, every restaurant menu will include some version of patatas bravas—crispy fried potatoes with a smoky, garlicky, mayo-based sauce. Chef John's version is the real deal. "Wow, muy delicioso!" says reviewer Eileen. "I was drooling waiting for them to finish, that's how amazing the kitchen smelled."
Emily's Famous Hash Browns
Russets are the spud of choice for this breakfast classic, which is surprisingly easy to make at home. As for the recipe, we'll just let reviewer Curtislee take it from here: "Wow. Unbelievable. About as good as one could hope for. Crispy on the outside, firm and tasty on the inside. And what a flavor. This will be my hash brown recipe from here on out."