Baked Potatoes
Cheesy Twice-Baked Potatoes
Twice-BakedmediumCleanup score 3 of 5
Fruit and vegetables
Starchy russets bake and mash light and fluffy; waxy red and Yukon Gold potatoes hold their shape in soups, salads and roasting pans.
Firm potatoes with no green patches, sprouts or soft, wrinkled spots.
Usually at their best from August to November: see potatoes in season.
Keep them in a cool, dark, airy place (not the fridge and not sealed in plastic), away from onions. Cut away any green parts and sprouts before cooking.
Baked Potatoes
Twice-BakedmediumCleanup score 3 of 5
Potato Salad
Classic CreamyeasyCleanup score 2 of 5
Scalloped Potatoes
Classic CreamymediumCleanup score 3 of 5
Potato Latkes
ClassicmediumCleanup score 2 of 5
Mashed Potatoes
Creamy ClassiceasyCleanup score 3 of 5
Baked Potatoes
Crispy SkineasyCleanup score 5 of 5
Roasted Potatoes
Extra-Crispy Garlic RosemaryeasyCleanup score 2 of 5
Breakfast Burritos
Freezer Egg, Potato and BeanmediumCleanup score 2 of 5
Roasted Potatoes
Greek-Style Lemon OreganoeasyCleanup score 5 of 5
Potato Soup
Loaded Baked PotatoeasyCleanup score 5 of 5
Honey Mustard Chicken
Sheet Pan with PotatoeseasyCleanup score 4 of 5
Sheet-Pan Sausage and Vegetables
Smoked Sausage & PotatoeseasyCleanup score 5 of 5
GarlicOnionsLemonsGreen onionsCarrotsGingerLimesCeleryBell peppersTomatoesAll 60 ingredient guides
Pick and store tips are in our own words. Storage times and safe temperatures are only shown where a U.S. government source gives them, named on each line; for anything not listed here, see USDA's FoodKeeper app.