208 cheesy potatoe recipes

Quick minestrone soup ready in 35 minutes with potatoes, kidney beans, and mixed vegetables in herb-seasoned vegetable broth. Topped with Parmesan.

Maple glazed pork chops grilled with a crosshatch sear, finished in the oven, and served over sharp cheddar whipped potatoes with whiskey buttered applesauce and tarragon-tossed carrots.

Crustless vegetable quiche with broccoli, potatoes, and red peppers in a light cottage cheese and egg substitute base. Low-fat, high-protein, and packed with fresh vegetables.

Hearty German cabbage soup with bacon, potatoes, rutabaga, and carrots simmered low in chicken broth. Finished with grated Parmesan for a savory, warming bowl.

Mediterranean spring salad with marinated new potatoes, feta, cucumber, tomato, and green pepper on mixed greens. Lemon-oregano-olive oil dressing doubles as marinade.

Light turkey hash brown casserole with corn, bell peppers, skim milk, and fat-free cheddar. A leaner take on classic comfort casserole that doesn't sacrifice flavor.

Shepherdless pie with red lentils, pearl barley, carrots, and tomatoes under a cheesy mashed potato crust. A hearty vegetarian twist on the British classic.

Twice-baked stuffed potato loaded with cottage cheese, cheddar, sunflower seeds, green pepper, carrots, and scallions. A lean, vegetable-packed baked potato made in the microwave.

Grilled green onion tarts on puff pastry with swirled new potatoes, melted provolone, and crispy bacon. Individual savory tarts that combine grilling and baking for smoky, cheesy bites.

Avocado halves stuffed with Italian-dressed tuna salad, topped with melted cheddar and crushed potato chips, then baked until warm and bubbly. Tunados are a retro stuffed avocado dinner that's fun, crunchy, and totally addictive.

Italian braised lamb and potatoes with pecorino cheese, red capsicum, and garlic simmered in stock until fork-tender. A make-ahead casserole that tastes even better the next day.

Patata e risi, an Italian potato and rice soup with carrots, tomato paste, and Parmigiano-Reggiano. A hearty one-pot soup simmered in chicken broth and finished with grated cheese.

Greek potato salad with a creamy yogurt-feta dressing, cucumber, cherry tomatoes, oregano, and rosemary. A lighter Mediterranean twist on potato salad with no mayonnaise.

Tuscan white bean topping with cannellini beans, rosemary, carrots, and celery simmered in broth. Spooned over baked Idaho potatoes with Parmesan.

Saffron garlic potato soup: a Provencal-style aigo bouido with a whole head of garlic, fresh herbs, saffron threads, and diced potatoes. Served over French bread with melted parmesan.

Baked halibut with two herb seasoning options: a Mediterranean spice blend or a crispy Parmesan and Rice Chex crust. Dotted with butter and lemon juice, ready to serve.