724 baked potato recipes

Twice-baked stuffed potato for one loaded with cheddar, Parmesan, mushrooms, green pepper, and tomato. A single-serving meal using yogurt instead of sour cream.

Curried ground beef with ginger, raisins, and almonds served over creamy mashed sweet potatoes. Warm spices meet comfort food in this make-ahead casserole dinner for four.

Layered hash brown casserole with sliced tomatoes, onions, and stretchy mozzarella, seasoned with oregano and beau monde. A Sicilian-style breakfast bake or hearty side dish.

Loaded baked potato topped with a zesty tuna, sweet corn, and cheddar mixture spiked with ginger, garlic, and hot sauce. A fast, filling meal where a crisp-skinned potato meets a creamy, spicy topping.

Hearty loaded baked potato soup with seared round steak, Dijon mustard, Monterey Jack cheese, and cumin-spiced broth. A stick-to-your-ribs bowl that simmers low and slow until the beef is fork-tender.

Baked new potato salad with toasted peanuts, double mustard dressing, cumin, and low-fat yogurt. A make-ahead potato salad with crunch and a tangy, nutty edge.

Leek & Baked Potato Vichyssoise with Red Caviar recipe

Grilled Venison Chop with Chestnut Twice Baked Potato recipe

Vichyssoise with baked potato and leek, topped with salmon roe and snipped chives. A chilled summer soup with deep roasted flavor and pearls of briny caviar.

Restaurant-style baked cod with golden coriander breadcrumb crust. Served over creamy chive mashed potatoes with bright tomato-caper sauce.

Make-Ahead: Baked Curried Beef and Sweet Potatoes recipe

Fish Baked in Parchment with Potatoes, Onions & Anchovy Butte recipe

Mashed potato biscuits with buttermilk, honey, and brown sugar for soft, fluffy texture that stays moist for days. A great way to use up leftover mashed potatoes.

Whole grain sweet potato biscuits made with mashed yams, whole wheat flour, and a touch of brown sugar. Tender, faintly sweet, and built for honey butter or sausage gravy.

Warm and fluffy scones studded with bacon and cheese.

Potato bread with pureed russets and the starchy potato cooking water for a soft, pillowy crumb that stays fresh for days. The classic American sandwich loaf with old-fashioned tender texture.