24 Delicious Potato Recipes Every Home Cook Should Know

As a dedicated home cook, I’ve always had a special place in my heart for potatoes. These humble tubers are endlessly versatile, budget-friendly, and universally loved. From crispy roasted potatoes to creamy mashed delights, there’s truly no limit to what you can create with this pantry staple.

In this comprehensive guide, I’ll share my 24 favorite potato recipes that have repeatedly impressed family and friends at my dinner table. Whether you’re looking for a quick weeknight side dish or an impressive centerpiece for your next gathering, these potato recipes will surely become staples in your cooking repertoire.

Potato Basics: Getting Started

Before diving into the recipes, let’s talk about potato varieties. Understanding different types and their ideal uses will elevate your potato game significantly.

Common Potato Varieties and Their Best Uses

Variety	Texture	Best Used For	Storage Tip
Russet	Starchy, fluffy	Baking, frying, mashing	Cool, dark place for up to 3 weeks
Yukon Gold	Medium starch, buttery	All-purpose, especially creamy dishes	Cool, dark place for up to 2 weeks
Red	Waxy, firm	Roasting, salads, soups	Cool, dark place for up to 2 weeks
Fingerling	Waxy, firm	Roasting, salads	Cool, dark place for up to 2 weeks
Purple/Blue	Medium starch, nutty	Roasting, mashing, color accent	Cool, dark place for up to 2 weeks
New Potatoes	Waxy, tender	Boiling, roasting, salads	Use within 1 week
Sweet Potatoes	Sweet, starchy	Baking, roasting, casseroles	Cool, dark place for up to 2 weeks

Now that we’re familiar with the different types of potatoes, let’s explore these incredible recipes!

Classic Potato Sides

1. Perfect Crispy Roasted Potatoes

Nothing beats the satisfying crunch of a perfectly roasted potato with its golden exterior and fluffy interior. This recipe never fails to impress.

Ingredients:

• 2 lbs Yukon Gold potatoes, cut into 1-inch chunks
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• ½ teaspoon paprika

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Parboil potato chunks for 5-7 minutes until slightly tender.
3. Drain thoroughly and leave to steam dry for 2 minutes.
4. Return potatoes to the pot and shake vigorously to rough up the edges.
5. In a large bowl, mix potatoes with oil, garlic, rosemary, salt, pepper, and paprika.
6. Spread evenly on a baking sheet, ensuring they’re not crowded.
7. Roast for 35-40 minutes, flipping halfway through, until golden and crispy.
8. Serve immediately for maximum crispiness.

Serving suggestion: These roasted potatoes pair beautifully with roast chicken or as part of a hearty breakfast.

2. Creamy Mashed Potatoes

My foolproof method for making the creamiest, dreamiest mashed potatoes you’ll ever taste.

Ingredients:

• 3 lbs Russet potatoes, peeled and cubed
• ½ cup unsalted butter, softened
• ¾ cup warm whole milk
• ¼ cup sour cream
• 2 teaspoons salt
• ½ teaspoon white pepper
• 2 tablespoons chives, finely chopped (optional)

Instructions:

1. Place potatoes in a large pot and cover with cold water by 1 inch.
2. Add 1 teaspoon salt to the water and bring to a boil.
3. Reduce heat and simmer until fork-tender, about 15-20 minutes.
4. Drain thoroughly and return to pot over low heat for 1-2 minutes to evaporate excess moisture.
5. Use a potato ricer or masher to break down potatoes (avoid food processors).
6. Fold in butter until melted, then gradually add warm milk.
7. Stir in sour cream, remaining salt, and white pepper.
8. Taste and adjust seasoning as needed.
9. Garnish with chives before serving if desired.

Pro tip: Always add warm milk to your potatoes—cold milk can make them gluey!

3. French Fries From Scratch

Skip the frozen aisle and make restaurant-quality fries at home with this straightforward double-frying method.

Ingredients:

• 4 large Russet potatoes
• 2 quarts vegetable oil for frying
• 2 tablespoons salt
• Optional seasonings: garlic powder, paprika, or herbs

Instructions:

1. Peel potatoes and cut into ¼-inch thick sticks.
2. Soak cut potatoes in cold water for at least 1 hour (up to overnight).
3. Drain and pat completely dry with paper towels.
4. Heat oil to 325°F (165°C) in a heavy-bottomed pot.
5. First fry: Cook potatoes in batches for 4-5 minutes until soft but not browned.
6. Remove and drain on paper towels; let cool for 30 minutes.
7. Second fry: Increase oil temperature to 375°F (190°C).
8. Fry potatoes again in batches until golden brown and crispy, about 3-4 minutes.
9. Drain on fresh paper towels and season immediately with salt and optional seasonings.

Serving suggestion: Serve with homemade aioli or ketchup for dipping.

4. Scalloped Potatoes

These thinly sliced potatoes baked in creamy sauce make for an irresistible side dish that’s perfect for special occasions.

Ingredients:

• 3 lbs Yukon Gold potatoes, thinly sliced (⅛ inch)
• 1 small onion, thinly sliced
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk, warmed
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 bay leaf
• 1½ cups sharp cheddar cheese, shredded
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13 baking dish.
2. In a saucepan, melt butter over medium heat. Add garlic and cook for 30 seconds.
3. Whisk in flour and cook for 1-2 minutes until golden.
4. Gradually whisk in warm milk and cream until smooth.
5. Add bay leaf and thyme, simmer for 5 minutes until thickened.
6. Remove bay leaf and stir in 1 cup of cheese until melted.
7. Layer one-third of potatoes in baking dish, followed by some onions and sauce.
8. Repeat layers twice more, ending with sauce.
9. Cover with foil and bake for 45 minutes.
10. Remove foil, sprinkle with remaining cheese, and bake uncovered for 25-30 minutes until bubbly and browned.
11. Let rest for 15 minutes before serving.

Potato Main Courses

5. Loaded Baked Potato Soup

This hearty soup transforms the classic loaded baked potato into a comforting bowl of goodness.

Ingredients:

• 6 large Russet potatoes, baked, cooled, and cubed
• ½ lb bacon, chopped
• 1 large onion, diced
• 3 cloves garlic, minced
• ¼ cup all-purpose flour
• 4 cups chicken broth
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup sharp cheddar cheese, shredded
• ½ cup sour cream
• 4 green onions, thinly sliced
• Salt and pepper to taste

Instructions:

1. In a large pot, cook bacon until crispy. Remove and set aside, leaving 2 tablespoons drippings.
2. Sauté onions in drippings until translucent, about 5 minutes.
3. Add garlic and cook for 30 seconds.
4. Sprinkle flour over onions and stir for 1-2 minutes.
5. Gradually whisk in chicken broth, milk, and cream until smooth.
6. Add three-quarters of the cubed potatoes to the pot.
7. Bring to a simmer and cook for 15 minutes.
8. Use an immersion blender to partially blend the soup, leaving some chunks.
9. Add remaining potato cubes and simmer for 5 minutes.
10. Stir in half the bacon, half the cheese, and season with salt and pepper.
11. Serve topped with remaining bacon, cheese, sour cream, and green onions.

Time-saving tip: Use leftover baked potatoes or bake them ahead of time for faster preparation.

6. Potato Gnocchi From Scratch

Making your own gnocchi might seem intimidating, but this recipe breaks it down into simple steps for pillowy potato dumplings every time.

Ingredients:

• 2 lbs Russet potatoes (about 4 medium)
• 1 large egg, beaten
• 1½ to 2 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• ¼ teaspoon nutmeg (optional)

Instructions:

1. Bake potatoes at x80°F until tender, about 1 hour.
2. Immediately cut in half and scoop out flesh while hot.
3. Pass potatoes through a ricer onto a clean work surface.
4. Allow to cool for 5 minutes, then form a well in the center.
5. Add beaten egg, salt, and nutmeg to the well.
6. Begin incorporating flour, starting with 1½ cups.
7. Knead gently until a soft dough forms, adding more flour only if needed.
8. Divide dough into 8 pieces and roll each into a ½-inch thick rope.
9. Cut ropes into 1-inch pieces.
10. Optional: Roll each piece on a gnocchi board or against the tines of a fork for ridges.
11. Cook in batches in boiling salted water until they float (2-3 minutes).
12. Serve with your favorite sauce.

7. Potato and Leek Gratin

This elegant layered potato dish features the delicate flavor of leeks and a creamy, cheesy sauce.

Ingredients:

• 3 lbs Yukon Gold potatoes, thinly sliced
• 3 large leeks, white and light green parts only, thinly sliced
• 3 tablespoons butter
• 2 cloves garlic, minced
• 2 cups heavy cream
• 1 cup whole milk
• 2 cups Gruyère cheese, grated
• 1 tablespoon fresh thyme leaves
• 2 teaspoons salt
• 1 teaspoon black pepper
• ¼ teaspoon nutmeg

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large skillet, melt butter over medium heat.
3. Add leeks and cook until softened, about 8 minutes.
4. Add garlic and cook for 1 minute more.
5. In a bowl, combine cream, milk, 1 cup of cheese, thyme, salt, pepper, and nutmeg.
6. Butter a 9×13 baking dish.
7. Layer one-third of potatoes in the dish, followed by one-third of the leek mixture.
8. Pour one-third of the cream mixture over the top.
9. Repeat layers twice more.
10. Cover with foil and bake for 45 minutes.
11. Remove foil, sprinkle with remaining cheese, and bake for 30 minutes more until golden and bubbly.
12. Let rest for 15 minutes before serving.

8. Shepherd’s Pie with Potato Topping

This classic comfort food features savory meat filling topped with fluffy mashed potatoes.

Ingredients: For the filling:

• 1 lb ground lamb or beef
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 cup beef broth
• 1 cup frozen peas
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste

For the topping:

• 2 lbs Russet potatoes, peeled and chunked
• 4 tablespoons butter
• ½ cup warm milk
• 1 egg yolk
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Make mashed potatoes: Boil potatoes until tender, drain, mash with butter and milk, then stir in egg yolk.
3. For filling: Brown meat in a large skillet, breaking it up as it cooks.
4. Add onions, carrots, celery, and garlic. Cook until vegetables soften.
5. Stir in tomato paste and cook for 1 minute.
6. Add Worcestershire sauce, broth, herbs, salt, and pepper.
7. Simmer until slightly thickened, about 10 minutes.
8. Stir in frozen peas.
9. Transfer filling to a 2-quart baking dish.
10. Top with mashed potatoes, creating peaks with a fork.
11. Bake for 25-30 minutes until potatoes are golden.
12. Let stand for 10 minutes before serving.

Variation: For a vegetarian version, substitute the meat with 2 cups of cooked lentils and use vegetable broth.

Potato Breakfasts

9. Crispy Hash Browns

Start your day with these perfectly crispy hash browns that are golden on the outside and tender on the inside.

Ingredients:

• 2 lbs Russet potatoes
• 3 tablespoons butter
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon garlic powder (optional)
• ¼ teaspoon onion powder (optional)

Instructions:

1. Peel potatoes and grate them using the large holes of a box grater.
2. Place grated potatoes in a large bowl of cold water and let soak for 5 minutes.
3. Drain potatoes and rinse thoroughly under cold water.
4. Transfer to a clean kitchen towel and squeeze out as much moisture as possible.
5. Transfer dried potatoes to a bowl and season with salt, pepper, and optional spices.
6. Heat butter and oil in a large cast-iron skillet over medium heat.
7. Add potatoes, spreading them in an even layer.
8. Press down firmly with a spatula to compact them.
9. Cook undisturbed for 5-7 minutes until the bottom is golden brown.
10. Carefully flip (in sections if needed) and cook for another 5-7 minutes.
11. Transfer to paper towels to drain briefly before serving.

Pro tip: For extra-crispy hash browns, don’t skip the soaking and drying steps—they remove excess starch!

10. Spanish Tortilla (Potato Omelet)

This traditional Spanish dish makes for a hearty breakfast or light dinner option.

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and thinly sliced
• 1 large onion, thinly sliced
• 1 cup olive oil (for cooking potatoes)
• 8 large eggs
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet over medium-low heat.
2. Add potatoes and onion, season with salt.
3. Cook slowly, stirring occasionally, until potatoes are tender but not browned, about 20-25 minutes.
4. Drain the potato mixture in a colander, reserving 2 tablespoons of oil.
5. In a large bowl, beat eggs with salt and pepper.
6. Add potato mixture to eggs and gently stir to combine.
7. Heat reserved oil in a 10-inch non-stick skillet over medium heat.
8. Pour in the egg-potato mixture, spreading evenly.
9. Cook for 4-5 minutes until the bottom is set.
10. Place a large plate over the skillet and carefully flip the tortilla onto it.
11. Slide the tortilla back into the skillet, uncooked side down.
12. Cook for an additional 3-4 minutes until fully set but still moist in the center.
13. Let cool slightly, then cut into wedges and serve.

Serving suggestion: Enjoy warm or at room temperature with a simple green salad.

11. Potato Pancakes (Latkes)

These crispy potato pancakes are perfect for breakfast, brunch, or as a side dish.

Ingredients:

• 2 lbs Russet potatoes, peeled
• 1 large onion
• 2 large eggs, beaten
• ¼ cup all-purpose flour or matzo meal
• 1½ teaspoons salt
• ¼ teaspoon black pepper
• Vegetable oil for frying
• Applesauce and sour cream for serving

Instructions:

1. Grate potatoes and onion using the large holes of a box grater.
2. Place grated mixture in a clean kitchen towel and squeeze out excess moisture.
3. Transfer to a bowl and add eggs, flour, salt, and pepper. Mix well.
4. Heat ¼ inch of oil in a large skillet over medium-high heat.
5. Drop heaping tablespoons of mixture into hot oil, flattening slightly.
6. Fry until golden brown and crispy, about 3-4 minutes per side.
7. Transfer to paper towels to drain.
8. Serve immediately with applesauce and sour cream.

Make-ahead tip: Grated potato mixture can be prepared up to 30 minutes ahead if kept in cold water. Drain and squeeze dry before mixing with other ingredients.

Potato Salads

12. Classic American Potato Salad

This creamy, tangy potato salad is a staple at summer gatherings and barbecues.

Ingredients:

• 3 lbs Yukon Gold potatoes, peeled and cut into ¾-inch cubes
• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 4 hard-boiled eggs, peeled and chopped
• 3 celery stalks, finely diced
• ½ cup red onion, finely diced
• ¼ cup sweet pickle relish
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon celery seeds
• Salt and pepper to taste
• Paprika for garnish

Instructions:

1. Place potatoes in a large pot and cover with cold water by 1 inch.
2. Add 1 tablespoon of salt to the water and bring to a boil.
3. Reduce heat and simmer until potatoes are tender but still firm, about 10-15 minutes.
4. Drain and let cool until just warm.
5. In a large bowl, whisk together mayonnaise, mustard, and vinegar.
6. Add warm potatoes and gently toss to coat.
7. Fold in eggs, celery, onion, pickle relish, dill, parsley, and celery seeds.
8. Season with salt and pepper to taste.
9. Cover and refrigerate for at least 2 hours or overnight.
10. Before serving, adjust seasoning if needed and sprinkle with paprika.

Variation: For a lighter version, replace half the mayonnaise with Greek yogurt.

13. German Potato Salad

This warm potato salad with a tangy bacon dressing offers a delicious alternative to mayo-based versions.

Ingredients:

• 3 lbs red potatoes, unpeeled, cut into ¾-inch chunks
• 8 slices bacon, diced
• 1 large onion, diced
• ¼ cup all-purpose flour
• 1 cup chicken broth
• ½ cup apple cider vinegar
• 3 tablespoons sugar
• 1 tablespoon whole grain mustard
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Boil potatoes in salted water until tender, about 12-15 minutes.
2. Drain and let cool slightly.
3. In a large skillet, cook bacon until crisp. Remove bacon, leaving the drippings.
4. Sauté onion in bacon drippings until translucent.
5. Sprinkle flour over onions and cook for 1 minute, stirring constantly.
6. Gradually whisk in chicken broth until smooth.
7. Add vinegar, sugar, and mustard, bringing to a simmer.
8. Cook until thickened, about 2-3 minutes.
9. Add warm potatoes and bacon to the skillet, gently tossing to coat.
10. Stir in parsley and season with salt and pepper.
11. Serve warm or at room temperature.

Regional note: In southern Germany, potato salads are typically made with a vinegar dressing, while northern German versions often include mayonnaise.

14. Mediterranean Potato Salad

This lighter, brighter potato salad features Mediterranean flavors with olives, feta, and a lemon-herb dressing.

Ingredients:

• 2 lbs baby potatoes, halved
• ¼ cup olive oil
• 3 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh oregano, chopped
• 2 tablespoons fresh parsley, chopped
• ½ cup Kalamata olives, pitted and halved
• ½ cup cherry tomatoes, halved
• ½ cup cucumber, diced
• ¼ cup red onion, thinly sliced
• ½ cup feta cheese, crumbled
• Salt and pepper to taste

Instructions:

1. Boil potatoes in salted water until tender, about 10-12 minutes.
2. Drain and let cool to room temperature.
3. In a small bowl, whisk together olive oil, lemon juice, garlic, mustard, oregano, and 1 tablespoon parsley.
4. In a large bowl, combine potatoes, olives, tomatoes, cucumber, and red onion.
5. Pour dressing over potato mixture and toss gently.
6. Fold in feta cheese.
7. Season with salt and pepper to taste.
8. Garnish with remaining parsley before serving.
9. Serve at room temperature or chilled.

Make-ahead tip: This salad tastes even better after the flavors have had time to meld, so consider making it a few hours before serving.

Global Potato Specialties

15. Indian Aloo Gobi (Potato and Cauliflower Curry)

This aromatic vegetarian curry pairs potatoes with cauliflower in a fragrant spice blend.

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch pieces
• 1 medium cauliflower, cut into florets
• 3 tablespoons vegetable oil
• 2 teaspoons cumin seeds
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 green chilies, minced (adjust to taste)
• 2 tomatoes, diced
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• ½ teaspoon red chili powder (adjust to taste)
• ¼ cup water
• Fresh cilantro for garnish
• Salt to taste

Instructions:

1. Heat oil in a large skillet or kadai over medium heat.
2. Add cumin seeds and let them splutter.
3. Add onions and sauté until golden brown, about 5 minutes.
4. Add garlic, ginger, and green chilies. Cook for 1 minute.
5. Add tomatoes and cook until soft and oil begins to separate, about 5 minutes.
6. Add turmeric, coriander, cumin, and chili powder. Stir for 30 seconds.
7. Add potatoes and cauliflower, stirring to coat with spices.
8. Add water and salt, cover, and simmer on low heat for 15-20 minutes until vegetables are tender.
9. Sprinkle with garam masala and stir gently.
10. Garnish with fresh cilantro before serving.

Serving suggestion: Enjoy with warm naan bread or steamed rice.

16. Irish Colcannon

This traditional Irish dish combines mashed potatoes with kale or cabbage for a hearty side.

Ingredients:

• 3 lbs Russet potatoes, peeled and chunked
• 1 small head of cabbage or 1 bunch kale, finely shredded
• 1 cup leeks or green onions, sliced
• 1 cup whole milk
• ½ cup butter, divided
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Boil potatoes in salted water until tender, about 15-20 minutes.
2. In a separate pot, blanch cabbage or kale in boiling water for 2-3 minutes, then drain.
3. In a small saucepan, simmer leeks or green onions in milk for 5 minutes.
4. Drain potatoes and mash with half the butter.
5. Gradually add the hot milk with leeks, stirring continuously.
6. Fold in the blanched cabbage or kale.
7. Season with salt and pepper to taste.
8. Transfer to a serving dish and make a well in the center.
9. Place remaining butter in the well to melt.
10. Sprinkle with parsley before serving.

Traditional serving: In Ireland, colcannon is sometimes served with a small well of melted butter in the center for dipping each bite.

17. Greek Lemon Potatoes (Patates Lemonates)

These tangy, tender potatoes are roasted in a lemon-garlic sauce until crispy on the outside.

Ingredients:

• 3 lbs Yukon Gold potatoes, peeled and cut into wedges
• ½ cup olive oil
• ½ cup fresh lemon juice (about 3-4 lemons)
• 4 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• 1 cup chicken or vegetable broth
• 2 teaspoons salt
• 1 teaspoon black pepper
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large baking dish, combine potatoes, olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.
3. Toss to coat potatoes evenly.
4. Pour broth around the potatoes.
5. Cover with foil and bake for 40 minutes.
6. Remove foil and continue baking for 30-35 minutes, turning occasionally, until potatoes are tender inside and crispy outside.
7. If needed, increase oven to 425°F (220°C) for the last 10 minutes to enhance browning.
8. Garnish with fresh parsley before serving.

Authenticity tip: For the most authentic flavor, use Greek oregano and extra virgin olive oil.

18. Swedish Hasselback Potatoes

These elegant sliced potatoes create a stunning presentation while delivering crispy edges and a creamy center.

Ingredients:

• 8 medium Russet potatoes, scrubbed clean
• 4 tablespoons butter, melted
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ cup Parmesan cheese, grated (optional)

Instructions:

1. Preheat oven to 425°F (220°C).
2. Place a potato on a cutting board with a wooden spoon on each side to prevent cutting all the way through.
3. Make thin slices across each potato, about ⅛-inch apart, stopping when knife hits the spoons.
4. Repeat with all potatoes.
5. In a small bowl, combine melted butter, olive oil, garlic, herbs, salt, and pepper.
6. Place potatoes in a baking dish and brush with half the butter mixture, getting some between the slices.
7. Bake for 30 minutes.
8. Brush with remaining butter mixture, getting between the slices.
9. Bake for another 30-40 minutes until crispy on the outside and tender inside.
10. If using Parmesan, sprinkle over potatoes during the last 10 minutes of baking.

Serving tip: These make an impressive side dish for special occasions and holidays.

Creative Potato Appetizers

19. Loaded Potato Skins

These crowd-pleasing appetizers feature crispy potato shells filled with cheese, bacon, and green onions.

Ingredients:

• 8 medium Russet potatoes, scrubbed clean
• 2 tablespoons vegetable oil
• 1 tablespoon salt
• 8 slices bacon, cooked and crumbled
• 2 cups cheddar cheese, shredded
• ½ cup sour cream
• 4 green onions, thinly sliced
• ¼ teaspoon black pepper

Instructions:

1. Preheat oven to 400°F (200°C).
2. Rub potatoes with oil and salt.
3. Bake directly on oven rack for 45-60 minutes until tender.
4. Let cool until you can handle them, about 10 minutes.
5. Cut potatoes in half lengthwise and scoop out the center, leaving a ¼-inch border.
6. Increase oven temperature to 450°F (230°C).
7. Brush inside and outside of potato skins with oil.
8. Place skins skin-side up on a baking sheet and bake for 10 minutes.
9. Flip skins over, bake for another 10 minutes until edges are crispy.
10. Fill each skin with cheese and bacon.
11. Return to oven for 2-3 minutes until cheese melts.
12. Top with sour cream and green onions before serving.

Make-ahead option: Prepare through step 9, then refrigerate for up to 24 hours. When ready to serve, continue with step 10, adding a few extra minutes of baking time.

20. Duchess