176 russet potatoe recipes

Grilled tuna steaks with a pureed yellow pepper sauce, served alongside grilled zucchini, red onion, and potatoes splashed with balsamic vinegar. A colorful, restaurant-quality seafood dinner.

Kielbasa with bell peppers and onions, served over scallion mashed potatoes. A smoky Polish-American skillet dinner that's ready in under 45 minutes.

Another favorite side dish is the Potato Salad which used to be produced fresh daily, however now due to the fact that it can be produced and prepackaged and stored frozen till shipped and then refrigerated AmeraServe which is the company that Tricon uses sells the potato salad that way.

Browned SPAM cubes with carrots, green beans, tomatoes, and celery in a thyme-seasoned sauce, topped with sliced potatoes broiled golden. This hearty one-skillet casserole is a complete meal in about an hour.

Dave's deluxe corn chowder simmers salt pork, curry, and tarragon with russet potatoes and creamed corn in evaporated milk. Overnight-rested chowder made for gifting or Sunday dinner.

Indian spiced potatoes with ginger, cumin, garam masala, and amchoor. Use as samosa filling, wrap in tortillas, or stuff in pita. Vegan and ready in 25 minutes.

Salmon steaks brushed with vermouth butter, orange zest, and lemon juice, topped with sliced potatoes and grilled in foil. Works on the barbecue or in the oven.

Baked russet potatoes stuffed with flaked tuna, tender-crisp broccoli, and a creamy Dijon-sour cream filling, then baked again until steaming hot. Comfort food that's a full meal in one potato.

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 potato chowder with caramelized onions, white wine, dry mustard, and nonfat yogurt stirred in at the end. A lighter, lower-fat chowder with bold Indian-inspired flavor.

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.

Lacto-vegetarian sweet potato soup with carrots, celery, peas, and a triple-herb blend of thyme, basil, and tarragon. Finished with nonfat sour cream for a lighter, meatless comfort bowl.

Baked russet potatoes stuffed with sautéed Spam, spinach, Parmesan, and thyme, then topped with melted cheddar and Monterey Jack. Comfort food meets Florentine flair.

Salmon fillets buried in shredded potatoes, foil-roasted until tender, then broiled for a crisp golden crust. Served with a silky beurre blanc sauce.

Vegan split pea soup: green split peas simmered with celery, carrot, onion, potato, and herbs into a thick, hearty bowl finished with frozen sweet peas and a splash of tamari. No ham needed.

Hearty vegetarian stew with kidney beans, brown rice, and cabbage simmered with Southwest spices. Stovetop or slow cooker meal ready for Tex-Mex toppings.