Denver-based Potatoes USA, representing over 2,000 potato growers nationwide, is the marketing voice of U.S. potato farming. We tapped their culinary director to share standout recipes that transform these humble tubers into premium party pleasers.
“Potatoes are a perfect blank canvas for flavor. Because of that, any cuisine, any ingredients, and any cooking technique can be paired with potatoes.”—RJ Harvey, culinary director, Potatoes USA
Twice Baked Potato
Ingredients
- 4 potatoes
- ¼ cup whole milk
- 2 Tbsp. butter
- ½ cup sour cream
- ¼ cup cheese
- ¼ cup chives
- ⅓ cup bacon bits
- salt
- pepper
Directions
- Bake 4 potatoes for 45–55 minutes at 400 degrees.
- Remove insides of potatoes and place in bowl with ¼ cup whole milk and 2 Tbsp. butter, and whip.
- Once fluffy, add ½ cup sour cream, ½ cup cheese, ¼ cup chives, ⅓ cup bacon bits, salt, and pepper.
- Spoon the fillings back into the potato skin. Sprinkle cheese on top, and place back in oven until cheese melts.
Chili Mac Stuffed Baked Potato
Ingredients
- 4 potatoes
- 1 cup elbow macaroni
- 1 cup pasteurized processed cheese
- 1 cup precooked chili with beans
- chopped green onion
Directions
- Bake 4 potatoes for 45–55 minutes at 450 degrees.
- Bring salt water to a boil and cook 1 cup elbow macaroni for 8 minutes.
- In pot, add 1 cup milk and 1 cup pasteurized processed cheese and stir until thick, then add 1 cup precooked chili with beans and mix until fully incorporated.
- Next, add cooked pasta into pot and mix until combined with chili mac sauce.
- Spoon onto potatoes and garnish with chopped green onion.
Baked Potato Buddha Bowl
Ingredients
- 4 potatoes
- 1 cup tricolored quinoa
- 1 tsp. salt
- ½ cup shelled edamame
- ½ cup carrot strips
- 1½ cup chopped kale
- ½ cup sliced radishes
- ½ cup almond milk
- 2 dates
- 3 Tbsp. lemon juice
- 1/2 tsp. Dijon mustard
- 1 tsp. onion powder
- poppy seeds
Directions
- Bake 4 potatoes for 45–55 minutes at 450 degrees.
- Rinse 1 cup tricolored quinoa, add 1 tsp. salt, and bring to a boil, then reduce to simmer until tender.
- Place quinoa, ½ cup shelled edamame, ½ cup carrot strips, 1½ cup chopped kale, and ½ cup sliced radishes on top of baked potato.
- To make vinaigrette, blend ½ cup almond milk, 2 dates, 3 Tbsp. lemon juice, ½ tsp. Dijon mustard, and 1 tsp. onion powder until smooth. Remove from blender and stir in poppy seeds. Drizzle over the top.
For more potato recipes, visit potatoesusa.com
