702 baked potato recipes

Easy sweet potato pie with nutmeg, vanilla, and lemon extract blended smooth in a food processor and baked in a deep-dish crust. A Southern classic that comes together in 15 minutes of prep with a silky, custard-like filling.

Flourless chocolate souffle cake with a full pound of semi-sweet chocolate, brandy, and nine eggs. Dense, fudgy, and gluten-free with no flour needed at all.

Sweet potato pie with nutmeg and margarine in a simple 5-ingredient filling. A no-fuss Southern classic that comes together fast with boiled sweet potatoes.

Chunks of beef steak are slowly cooked in a crock pot with carrots, potatoes, onions and tomatoes. In the end, top the succulent casserole with some buttery and flakey pastry to form a pie, after baking, it's golden brown and delicious.

Two savory strudel fillings: creamy mashed potato with crispy fried onions, or ricotta with scallions and egg. Classic Central European fillings ready to wrap in phyllo for baked strudel.

Classic Southern sweet potato pie with boiled sweet potatoes whipped smooth with butter, sugar, cinnamon, evaporated milk, eggs, and vanilla. This recipe makes two pies, because one is never enough.

Traditional griddle-cooked potato cake stuffed with sweetened apples and butter for a unique British dessert served warm with thick cream and sugar.

Potato chip cookies: a six-ingredient sweet-and-salty shortbread-style cookie with crushed potato chips folded into a buttery vanilla dough. The salty crunch is the whole point.

Jumbles are a colonial-era ring-shaped cookie scented with rosewater, caraway, cinnamon, and nutmeg. Crisp, buttery, and dusted with sugar. A historical American recipe from the 1700s.

Garlic focaccia: olive oil bread dough with basil or oregano and parmesan, studded with garlic slivers, brushed with olive oil, baked on a hot pizza stone. Crisp bottom, soft chewy crumb.

Berks County potato custard pie, a Pennsylvania Dutch classic with mashed potato, lemon juice, lemon zest, and whipped egg whites in a flaky crust. Light and tangy.

Old-fashioned yeast cakes made from hops water, potato liquid, flour, and cornmeal. A pioneer-era leavening method you dry and store for homemade bread baking. Just 5 ingredients.

Mandel rolls (mandelbrot) made with cake meal, matzo meal, potato starch, and chopped nuts. Twice-baked Jewish biscotti that are crisp, cinnamon-spiced, and Passover-friendly.

No-knead refrigerator bread with mashed potatoes and eggs for an exceptionally soft, golden crumb. Make-ahead dough rests up to 3 days in the fridge before baking.

Komish broit is a Jewish twice-baked cookie similar to Italian biscotti, made with matzo meal, potato starch, and chocolate chips. Crisp diagonal slices rolled in cinnamon sugar.

Danish sandkage (sand cake) made with butter, potato starch, rice flour, and regular flour for a fine, crumbly texture. A classic Scandinavian butter cake with just 7 ingredients.