Curried Spinach Baked Potato Topping

Creamy Baked Mashed Potatoes * Crab Stuffed Potatoes

Chile Cheese Potatoes * Cheesey Potato Shells

Chicken & Mushroom Baked Potato Topper

Celery and Potato Gratin * Carrot-Stuffed Baked Potatoes

Crock-Pot Baked Potatoes * Cheesy Garlic & Chive Smashed Potatoes

Crispy Oven-Baked Potatoes * Cheese-Baked Stuffed Potatoes

Colleen's Rebaked Potatoes * Chicken-Chili Topping

Caesar Potatoes * Cheesy Garlic & Chive Smashed Potatoes

Confetti Scalloped Potatoes


Curried Spinach Baked Potato Topping


3/4 cup plain yogurt

2 tsp olive oil

small onion, diced

2 tsp curry powder

6cups chopped spinach



medium onion, peeled, halved lengthwise and cut in thin slices

Drain yogurt in paper towel lined strainer for several hours. Heat 1 tsp olive oil in frying pan and fry diced onion until transparent (about 3 minutes). Lower heat, add curry powder, cook 3 more minutes, and add spinach. Blend in food processor with drained yogurt and salt and pepper.Heat remaining oil and cooked sliced until over medium heat until carmelized (about 30 min.) Warm spinach mixture. use to fill potatoes, top with caramelized onions.

Creamy Baked Mashed Potatoes


1 Envelope Vegetable Soup Mix

4 Cups Mashed Potatoes -- Hot

1 Cup Swiss Cheese -- Shredded

1/2 Cup Green Onion -- Chopped

1 egg -- Lightly Beaten

1/8 Teaspoon pepper

Preheat oven to 375F degrees. In lightly greased casserole, combine all ingredients except 1/4 cup of the cheese. Bake for 40 minutes. Top with remaining cheese and bake an additional 5 minutes or until cheese is melted.

Recipe By : CDKitchen

Crab Stuffed Potatoes


4 Large Baking Potatoes

2 Tablespoons butter

1/3 Cup Half And Half

1/2 Cup Mozzarella Cheese -- Shredded

3 Oz Cream Cheese -- softened

4 Ounces Crab Meat -- Flaked



1 Tablespoon minced green onion

1/4 Teaspoon nutmeg

1/4 Teaspoon salt

Dash of pepper

Melted butter

Pierce potatoes and bake at 425F degrees for 45 minutes or until done. Cut a thin, lengthwise slice from the top of each. Carefully scoop out centers, leaving shells 1/4" thick. Beat removed potato insides with butter, half & half, cheeses, crab, onion, nutmeg, salt and pepper until smooth.

Mound mixture into potato shells, packing lightly. Top with melted butter, paprika, and parsley. Bake uncovered at 400F degrees for 20 minutes or until heated thoroughly.

Recipe By : CDKitchen

Chile Cheese Potatoes


4 medium baking potatoes

2 tomatoes -- chopped

4 ounces green chiles -- chopped and drained

1 teaspoon chili powder

1/8 teaspoon salt

1/2 cup shredded Cheddar cheese


Preheat oven to 375F degrees. Pierce potatoes several times with a sharp knife and bake until tender, about 50 minutes. While potatoes are baking, in a medium bowl, combine tomatoes, chiles, chili powder, salt and half of the cheese. Mix well. Make a lengthwise slit in each baked potato. Squeeze the ends of the potatoes, making an opening in the top of each one. Divide tomato mixture evenly and pile into each potato. Divide remaining cheese and sprinkle on top of each potato. Place potatoes on a baking sheet and bake 15 minutes, until topping is hot and cheese has melted.

Recipe By :

Cheesey Potato Shells


6 potatoes -- baked

1 cup sour cream

1 cup cheddar cheese, shredded

1 green onion -- chopped

1/4 cup milk

2 tablespoons butter -- melted

1 tablespoon parsley

1 teaspoon salt


Cut hot potatoes in half lengthwise: carefully scoop out pulp, leaving athin shell. In a bowl, mash pulp until smooth. Beat in sour cream,cheese, onion, milk, butter, parsley and salt. Fill shells, brush with butter. Bake, uncovered, at 400F degrees for 20 - 25 minutes or until golden and heated through.

Recipe By :

Chicken & Mushroom Baked Potato Topper


1 can (19 oz.) Chunky Chicken Mushroom Chowder

1 cup cooked broccoli cuts

4 hot baked potatoes -- split

In saucepan, combine soup and broccoli. Over medium heat, heat through,stirring often. Serve over potatoes. Garnish with shredded cheddarcheese if desired.


Serves 4.

Recipe By : Chunky

Celery and Potato Gratin


1/3 cup olive oil

2 onions, thinly sliced

4 cloves of garlic, thinly sliced

4 medium size celery stalks, peeled and finely diced

1 teaspoons celery salt

1 cup dry white wine

1 cup chicken or vegetable broth

1 can (28 ounces) plum tomatoes, half of juices reserved and chopped

2 pounds waxy potatoes, peeled and cut into 1/4 inch rounds

2 pounds celery root, peeled, quartered and cut into pieces of same thickness as the potatoes (keep cut celery root in acidulated water)

Salt and freshly ground black pepper

Heat the olive oil and cook the onions until golden, about 10 minutes; if the onions stick, add some water Add the garlic, celery and celery salt and wine and cook until wine has almost entirely evaporated; add the tomatoes and their juices and broth and simmer for 5 minutes to bring the flavors together and thicken slightly.

Parboil the potatoes for 5 minutes; drain and pat dry; parboil celery root for 3 minutes; drain and pat dry.

Preheat the oven to 375 degrees. Lightly oil a shallow wide baking dish (gratin dish) which will accommodate the 2 layers of potatoes and celery root.

Spread a third of the tomato mixture in the bottom of the dish and top with alternating slices of parboiled celery root and potatoes; season carefully with salt and pepper. Top with tomato sauce, then layer potatoes and celery root and cover with sauce.

Cover dish and bake for 45 minutes or until ingredients are completely tender. Serve hot, warm or at room temperature.


Yield: 8 servings

Recipe by Michelle Urvater

Carrot-Stuffed Baked Potatoes


4 lg Baking potatoes, scrubbed

2 c Raw carrots, scrubbed and

-finely diced

1 c Onions -- finely diced

2 ts Olive oil

pn Dried crumbled basil

1/4 c Fresh parsley -- freshly snipped

Salt and pepper to taste

Fresh chives -- finely snipped (opt)

Preheat oven to 400 degrees. Scrub potatoes well, dry, pierce with fork in several places. Set potatoes in 400 degree oven to bake. <eanwhile scrub carrots, dice and simmer in water until tender. While carrots cook, saute onion in oil in skillet. When clear, pour onions into deep bowl, set aside. Remove carrots from heat when tender, drain very well (reserve some liquid), and mash. Pour into bowl with onions, When pootatoes are soft to squeeze, remove from oven (don't turn off heat), slice off length of top skin, scrape flesh into bowl with vegetables, add basil, and fork mix. If mix is too dry, add a little carrot juice ir soy milk. Season to taste and add parsley. Refill potato shells, set in cookie sheet and reheat. Sereve topped with chives if desired.

Source: Vegetarian Journal, Jan/Feb 1995

Crock-Pot Baked Potatoes


Potatoes -- use 6-12 of them

Prick pots with fork. Wrap them in foil. Fill Crock-Pot with 6 to 12 potatoes. Cover. Go away. Cook on Low 8 to 10 hours (High: 2 1/2 to 4 hours]. Come back. Don't you dare add water!

Recipe By : Rival Crock-Pot Cookbook

Cheesy Garlic & Chive Smashed Potatoes


1 1/2 pounds baking potatoes -- unpeeled

2 large garlic cloves

1/2 cup 1/2% lowfat buttermilk

1/3 cup cheddar cheese -- shredded

1 teaspoon chives, freeze-dried

1/4 teaspoon salt

Cut potatoes into 1 inch cubes. Place potatoes & garlic in large saucepan. Add enough water to cover. Bring to a boil. Reduce heat; cover loosely & boil gently 15-20 minutes or until potatoes break apart when pierced with fork. Drain well.

Coarsely mash potatoes & garlic with spoon, leaving some potato in chunks. Add remaining ingredients & mix gently.

Recipe By : Pillsbury Good-For-You Dinners 9/96

Crispy Oven-Baked Potatoes


3 c Cornflakes

3 tb Grated Parmesan

1 ts Paprika

1/4 ts Garlic salt

2 lg Potatoes, peeled and sliced

x oil

Preheat oven to 375. Process cornflakes, cheese and spices in blender. Spray potatoes with oil, then cornflake mixture. Place on a well-greased baking sheet. Bake 20-25 min.

From Good Housekeeping 2/91

Cheese-Baked Stuffed Potatoes


4 lg Baking potatoes (2 lbs)

3 oz Cream Cheese, softened

1/4 c Butter or margarine, soft

2 tb Green onions, chopped

1/4 ts Salt

-Dash pepper



1.Preheat oven to 425ø F.

2. Scrub potatoes well under cold running water. Dry thoroughly with paper towels. With fork, prick skins over entire surface. (Brush potatoes with salad oil if you like skins soft after baking.) 3. Place potatoes on oven rack; bake 50 to 60 minutes, or until easily pierced with fork or soft when squeezed. 4. Remove a thin slice from top of each potato. Scoop out inside of potato, leaving a shell. 5. Mash potatoes with fork. Add cream cheese, butter, green onion, salt and pepper; mixing well with fork. Pile lightly into potato shells, mounding high. Sprinkle paprika over the top. 6. Return to oven; bake 15 minutes, or until thoroughly hot.

Makes 4 servings.

From: McCall's, April 1982

Colleen's Rebaked Potatoes


4 large baking potatoes

1 stick of butter

1 small onion chopped

2 -3 cloves garlic crushed

2 tablespoons of paprika

1/2 cup or more of sour cream

Bake the potatoes at 450o or 500o until done. Let cool. Sauté onions in 2 tablespoons of the butter until translucent, add garlic and sauté 1 to 2 minutes. Remove from heat. When potatoes are cool, cut off, lengthwise, the top 1/4 of each potato and reserve. Keeping potato skins in one piece, scoop out the potato with a spoon. Reserve the potato shells.

Mix scooped out potato, onion and garlic mixture, paprika, sour cream and remaining butter together. You can either mash the mixture by hand or whip it. Add more sour cream as needed (the amount depends on the texture you want). Spoon filling back into potatoes and replace top. Bake at 350o for 1/2 hour.

Chicken-Chili Topping


4 large idaho baking potatoes -- baked

1/4 cup reduced-fat mayonnaise

1 tablespoon lime juice

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon black pepper

2 cups diced cooked chicken

1 cup frozen corn -- thawed

4 ounces chopped mild green chilies -- drained

2 tablespoons chopped fresh cilantro -or parsley


1. In large bowl, with whisk, beat mayonnaise, lime juice, cumin, salt and pepper until smooth. Stir in chicken, corn and chilies; mix thoroughly.

2. Cut baked potatoes in half lengthwise, cutting almost to base of potato. Mash slightly with fork, leaving in skin. Spoon chicken mixture over each potato, dividing evenly.

3. Sprinkle with chopped cilantro.

Makes 4 servings.

Recipe By : Low-Fat Meals, Woman's Day, 4/96

Caesar Potatoes


1 envelope Good Seasons Gourmet Caesar -- OR

Italian Salad Dressing Mix

1/4 cup Heinz Apple Cider

1/4 cup oil

1 1/2 pounds red potatoes -- cut into chunks

1 medium red or green bell pepper -- cut into 1" pieces

1 medium onion -- cut into 1" pieces


Prepare salad dressing mix in cruet or small bowl as directed on envelope with vinegar and oil, omitting water.

Toss remaining ingredients with dressing mixture. Spoon evenly onto double layer of heavy-duty aluminum foil; close foil to form tightly-sealed pouch.

Place pouch on greased grill over medium coals. Grill 30-35 minutes or until potatoes are tender, turning and shaking halfway through grillingtime. Makes 4-6 servings.

Great in the oven, too! Prepare as directed except for grilling. Spoon evenly into 15 X 10 X 1" paking pan lined with foil. Bake at 400°F fir 40 minutes or until potatoes are tender.


Recipe By : Good Seasons Casual Entertaining, p.21

Cheesy Garlic & Chive Smashed Potatoes


1 1/2 pounds baking potatoes -- unpeeled

2 large garlic cloves

1/2 cup 1/2% lowfat buttermilk

1/3 cup cheddar cheese -- shredded

1 teaspoon chives, freeze-dried

1/4 teaspoon salt

Cut potatoes into 1 inch cubes. Place potatoes & garlic in large saucepan. Add enough water to cover. Bring to a boil. Reduce heat; cover loosely & boil gently 15-20 minutes or until potatoes break apart when pierced with fork. Drain well.

Coarsely mash potatoes & garlic with spoon, leaving some potato in chunks. Add remaining ingredients & mix gently.

Recipe By : Pillsbury Good-For-You Dinners 9/9.

Confetti Scalloped Potatoes


1/2 c Butter or margarine

1/2 c Chopped onion

1 pk (16-oz.) frozen hash brown potatoes

1 cn (10-3/4 oz.) concensed cream

Of Mushroom soup, undiluted

1 Soup can of milk

1 c (4 oz.) shredded cheddar cheese

1 sm Green pepper, cut into strips

2 tb Chopped pimiento

Dash pepper

1 c Cheese cracker crumbs,



In a skillet, melt butter over medium heat. Saute onion until tender. Stir in potatoes, soup and milk. Add cheese, green pepper, pimiento, pepper and 1/2 cup of the tops with remaining crumbs. Bake at 375-degree for 35-40 minutes.

Yield: 6-8 servings.

SOURCE: "Taste of Home" (Premiere Edition)


Back to Baked & Smashed Potatoes

Fried Potatoes Mashed Potatoes Potato Cakes

Potato Casseroles Potato Pies Potato Salads Potato Soups

Various Recipes Potato Varieties, Tips and Misc.