6 Delicious Potato Recipes

1. Tornado Potato
Ingredients
for 2 servings 

2 medium white potatoes
¼ cup butter, melted
1 cup grated parmesan cheese
½ teaspoon black pepper
1 tablespoon garlic powder
1 tablespoon paprika
1 teaspoon salt
fresh parsley, chopped, for garnish

EQUIPMENT

2
Preparation

1. Preheat oven to 325ºF (160ºC).
2. Insert a skewer into the potato and gently push the skewer all the way through it.
3. Hold a sharp, thin knife at an angle and cut in the opposite direction you are turning the skewered potato.
4. Gently fan out the potato down the length of the skewer, until you have an even gap between the slices forming the spiral.
5. Melt the butter and brush it all over the potato.
6. In a medium bowl, combine parmesan cheese, black pepper, garlic powder, paprika, and salt.
7. Place the skewered potato over the bowl and shovel the mixture all over the potato until it is entirely coated.
8. Rest potatoes on a baking sheet so that it is hovering over the bottom of the sheet.
9. Bake for 25-30 minutes, or until nicely browned.
10. Garnish with additional parmesan and parsley. Allow to cool for 5 minutes.
11. Enjoy!

2. Broccoli Cheddar Baked Potato
Ingredients
for 3 servings

3 russet potatoes
2 tablespoons olive oil
2 teaspoons salt
4 oz cream cheese
1 cup cheddar cheese, plus more for topping
½ cup broccoli, chopped
2 teaspoons salt
1 teaspoon pepper
¼ cup milk
sour cream, to serve
chives, to serve

Preparation

1. Preheat the oven to 350°F/180°C.
2. Carefully pierce potatoes with a fork. On a baking sheet oil the potatoes well and sprinkle with salt.
3. Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed.
4. Once cooled, cut the potatoes vertically, scoop out the inside, and transfer to a bowl.
5. In the bowl with the scooped out potatoes, add the cream cheese, cheddar cheese, broccoli, salt, pepper, and milk. Mix well.
6. Scoop the potato mixture back into the potatoes and top with cheddar cheese.
7. Bake an additional 15 minutes until the cheese is melted.
8. Serve warm with sour cream and chives.
9. Enjoy!

3. Blooming Baked Potato
Ingredients
for 2 servings

1 russet potatoes
1 tablespoon parsley, chopped
2 cloves garlic cloves, minced
3 tablespoons butter, melted
¼ teaspoon salt
1 pinch black pepper
2 tablespoons shredded mozzarella cheese
1 tablespoon shredded parmesan cheese

Preparation

1. Slice the top ¼ off of the potato. Carefully cut a border ½ inch (12 mm) away from the skin making sure not to cut through the bottom of the potato.
2. Continue cutting smaller and smaller circles, never going through the bottom, until you have 3 circles about ½ inch (12 mm) inside one another.
3. Flip the potato over onto the flat side, and cut “petals” all around and all the way through, leaving an oval in the middle intact. It is important to cut through the potato so each layer can blossom once baked.
4. Bake for 30 minutes at 425°F/220°C.
5. In a medium bowl combine parsley, garlic, butter, salt, and pepper. Coat the potato and get as much as possible in between each layer.
6. Bake for another 30 minutes.
7. Add mozzarella and parmesan cheese on top and in between the nooks and crannies and bake for another 5 minutes or until cheese is light brown.
8. Enjoy!

4. Roasted Garlic Parmesan Potatoes
Ingredients
for 4 servings

3 russet potatoes, sliced
4 tablespoons olive oil
salt, to taste
pepper, to taste
2 teaspoons garlic powder
2 teaspoons italian seasoning
1 teaspoon paprika
½ cup parmesan cheese, shredded
fresh parsley, chopped

Preparation

1. Preheat the oven to 400˚F (200˚C).
2. Cut potatoes in half, then slice.
3. Place the potatoes in a large bowl. Drizzle olive oil and toss to coat.
4. In a small bowl, mix salt, garlic powder, Italian seasoning, and paprika.
5. Sprinkle seasoning on potatoes and toss to coat.
6. Spread the potatoes on a baking sheet.
7. Bake for 30 minutes.
8. Remove from the oven, sprinkle with parmesan and pepper.
9. Bake for an additional 20 minutes.
10. Sprinkle potatoes with fresh parsley and serve while hot.
11. Enjoy!

5. Crispy Potato Tacos
Ingredients
for 8 tacos

2 large russet potatoes
¾ cup sour cream
2 cloves minced garlic
½ teaspoon cumin
salt, to taste
½ teaspoon oregano
8 corn tortillas
oil, for frying

OPTIONAL TOPPINGS:

sour cream, to taste
salsa, to taste
cotija cheese, to taste
cilantro, to taste

Preparation

1. Thoroughly wash the potatoes and peel the skin off. Cut into smaller pieces and place in a pot of cold water.
2. Bring to a boil over medium high heat and allow potatoes to cook until they are soft.
3. Place softened potatoes into a large bowl. Mix in sour cream, cumin, salt and pepper, and mash until well combined.
4. Wrap the tortillas in a damp towel or paper towel and microwave for 15-20 seconds, so they don’t break.
5. On half of the tortilla, place about one Tbsp. of the potato mixture and spread it around. Fold the tortilla in half and repeat with the rest of the tortillas.
6. Heat one inch of vegetable oil in a pan. Carefully, place the potato tacos in the pan, allowing them to cook for about two minutes on each side.
7. Once they have developed a golden color, remove from oil and strain excess oil off on a paper towel.
8. Serve with your favorite toppings.
9. Enjoy!

6. Easy Homemade Potato Gnocchi
Ingredients
for 2 servings

4 medium russet potatoes
1 teaspoon salt
1 teaspoon pepper
1 egg
1 ½ cups flour, extra to dust
2 tablespoons butter, for pan frying
fresh sage, for pan frying

Preparation

1. Add potatoes to a large pot of cool water. Bring the pot of water to a boil and boil potatoes for 20-25 minutes, or until a fork can easily poke through it.
2. Drain potatoes and allow to cool.
3. Using a peeler or your fingers, remove the skin of potatoes.
4. In a medium bowl, mash the potatoes until all lumps are gone.
5. Add salt and pepper to mashed potatoes and mix well.
6. Make a ring of the potatoes and crack an egg in the center.
7. Whisk the egg and lightly mix into the potatoes until evenly distributed.
8. Knead the dough, adding flour along the way until the dough loses stickiness and becomes a more solid mound.
9. Slice dough into 4 parts, take one part and roll it out into a long rope, about a 1-inch (2 ½ cm) wide.
10. Slice rope into ½-inch (1 cm) squares and set aside.
11. Using an overturned fork, you can slide each gnocchi square over the fork prongs so they become serrated in a corkscrew shape.
12. Another way to shape the gnocchi is to simply press your finger into the gnocchi to form a small basin.
13. Bring a large pot of water to a boil and add the gnocchi. Boil until they float to the top, then remove.
14. In a pan over medium heat, melt butter and add sage.
15. Add gnocchi to pan with sage butter, toss until lightly golden on the outside.
16. Enjoy!