232 baked potato recipes

No-fat cheesecake with nonfat cream cheese set with gelatin, topped with a warm berry compote with cinnamon. A crustless, guilt-free dessert that sets in the fridge in 2 hours.

Vegan corn muffins using blended tofu in place of eggs and dairy. Five simple ingredients, whole wheat pastry flour, and a hot-pan trick for a shatteringly crisp crust.

Egg shortbread cookies with a tender, crumbly texture from butter, sugar, and a whole egg. Blind-baked with pie weights for an even, golden result. Simple 5-ingredient recipe.

No-bake low-calorie fruit truffles made with mashed bananas, orange juice and zest, ground almonds, rolled in cocoa and crushed almond coating. Naturally sweet, gluten-free.

Farmer's yeast starter, the old-fashioned way. Hops, potatoes, honey, and whole wheat flour build a wild, lively starter for hand-raised loaves. Refrigerator-keeper.

Vegan corn muffins bound with blended silken tofu instead of eggs. Whole wheat pastry flour, cornmeal, and just four other ingredients. Dairy-free and oil-free.

Scottish potato scones made with just mashed potatoes, whole wheat flour, and salt. Three ingredients baked at high heat for crisp, golden flatbreads.

Cheddar and vegetable stuffed grill bread: cumin-scented whole wheat dough rolled around grilled vegetables and sharp cheddar, then finished on the grill. Like a smoky, handheld calzone.

Gluten free pumpkin cookies blend rice flour and potato starch with cinnamon, pumpkin puree, vanilla, and chopped nuts. Soft, cakey, dairy-free, eggless, allergy-friendly.

Shredded potatoes and whole wheat flour form sticky dough that gets shaped into dumplings and simmered until tender, then brushed with bacon grease and topped with crispy crumbled bacon.

Old fashioned rabbit stew slow-simmered with thyme, tarragon, and bay leaves, loaded with carrots and potatoes, then topped with suet dumplings cooked right in the pot.

Molasses snap cookies made with mashed potato, ginger, and cinnamon, pressed thin and baked crisp. An eggless, butterless cookie with a chewy center and snappy edges.

Gluten free gingersnaps: classic spiced molasses cookies made with soy flour, cornstarch, and potato starch instead of wheat. Crisp edges, chewy centers, ready in 20 minutes.

Low-fat chocolate Bundt cake made with russet potato and yogurt for incredible moisture, whole wheat flour, and whipped egg whites. No butter, no egg yolks, all richness.

Indian-inspired dosa-style crepes made with cream of wheat and stuffed with spiced sesame potatoes, jalapeño, and lime. Serve with green pea chutney for a vibrant vegetarian meal.

Garlicky falafel from soaked dried chickpeas, ground with onion, potato, and four cloves of garlic. The traditional Middle Eastern street food technique with a crisp exterior and fluffy interior.