Welcome to Potato Recipes

To open a specific recipe, please click on the image or potato heading below to learn the ingredients needed, directions, and nutritional information. Have you got a potato recipe you'd like to share? Our site visitors would like to hear from you.


Oven-Baked Potatoes
Oven-Baked Potatoes
Scrub medium-sized Russet baking potatoes thoroughly and dry using paper towels. Prick each potato's skin in several places using the point of a Spud Spike and insert a Spud Spike deep into one end of each potato. For maximum effectiveness, the point of the nail needs to completely penetrate through the potato so an equal length of nail extends on both ends of the potato. Place directly onto the oven rack and bake at 425°F until done (approximately 40 minutes). Use a toothpick to test each potato. If you can easily pierce the potato to the Spud Spike with the toothpick, the potato is done.
Crispy Baked Potatoes
Crispy Baked Potatoes
Scrub medium-sized Russet baking potatoes thoroughly and dry using paper towels. Prick each potato's skin in several places using a fork and insert a Spud Spike deep into one end of each potato.For maximum effectiveness, the point of the nail needs to completely penetrate through the potato so an equal length of nail extends on both ends of the potato. To achieve crispy edible skins, rub or spray the potato skin with butter or olive oil. Next, sprinkle the oiled potatoes with our Spud Spikes Potato Seasoning. Be sure to insert Spud Spikes before you rub or spray the potato skin with butter or olive oil. Place the potatoes onto a broiling rack on a sheet pan covered with parchment paper. Place the pan on the middle rack of the oven and turn the potatoes halfway through the baking cycle. Bake at 425°F to 450°F until done (approximately 40 minutes). Use a toothpick to test each potato. If you can easily pierce the potato to the Spud Spikes with the toothpick, the potato is done.
Stuffed Baked Potatoes
Stuffed Baked Potatoes
Cut baked potatoes in half lengthwise and use a spoon to carefully scoop out the baked potato flesh and place in a bowl. Set the potato skin shells aside on a cookie sheet. Mash the potato flesh (or run it through a ricer) and add the milk, eggs, cheese, mustard, scallions and salt and pepper to taste.
Corn Potato Chowder
Corn Potato Chowder
Cut bacon into small pieces and fry until done; drain bacon on paper towels to absorb excess fat. Lightly sauté onions in bacon fat and also drain on paper towels to absorb excess fat. Mix remaining ingredients in large cooking pot (or slow cooker) and add drained bacon and onions. Heat thoroughly until cheese melts and serve with crusty French bread.
Potato Salad
Potato Salad
You may need to adjust the amounts of the following ingredients to get a mix that is right for you and your family. Because one batch of dressing may be too much for these ingredient amounts, add part of the dressing, stir, and add dressing until the ingredients are coated to your taste.





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