Get creative! Stuff your baked potatoes with the works

Gail Simmons and Food & Wine magazine share tasty ways to dress up your taters, including baked potatoes with wild mushroom ragu, Mediterranean potatoes and more.

Sunny side up potatoes
Servings:

4 servings

Ingredients

    • 4 baked potatoes, cut 3/4 way down middle horizontally
    • 4 tablespoons unsalted butter
    • 1/2 cup crispy crumbled bacon bits
    • 1/2 cup sharp cheddar, shredded
    • 1/4 cup pickled jalapenos
    • 4 fried eggs
    • Coarse salt and freshly ground black pepper

Preparation

Baking Directions:

Meditterranean potatoes
Servings:

4 servings; 1/2 cup oregano vinaigrette

Ingredients

    • 1 cup feta, crumbled
    • 1/2 cup pitted Kalamata olives, sliced
    • 1/2 cup roasted red peppers
    • 1/2 cup Persian cucumbers, diced
    • 1/2 cup cherry tomatoes, halved
    • 1/2 cup red onions, thinly sliced
    • 1/2 cup Oregano Vinaigrette (recipe follows)
    • 4 baked potatoes, cut 3/4 way down middle horizontally
  • Oregano vinaigrette

    • 1 small garlic clove
    • 2 tablespoons fresh oregano, chopped
    • 1/4 cup red wine vinegar
    • 1/2 cup extra-virgin olive oil
    • Coarse salt and freshly ground black pepper, to taste

Preparation

Baking Directions:

Serving Directions:

The steakhouse
Servings:

4 servings; 8 tablespoons her butter

Ingredients

    • 1 stick unsalted butter, softened
    • 1 1/2 tablespoons thyme, finely chopped
    • 1 tablespoon rosemary, finely chopped
    • 1 1/2 teaspoons lemon juice
    • 1/4 teaspoon coarse salt
    • 1 garlic clove, finely minced

Preparation

Baking Directions:

Baked potatoes with wild mushroom ragù
Servings:

8 servings

Ingredients

    • 8 baking potatoes (4 pounds)
    • 1/4 cup plus 2 tablespoons canola oil, plus more for rubbing
    • 2 tablespoons unsalted butter
    • 4 pounds mixed wild mushrooms
    • Salt and freshly ground pepper
    • 1 white onion, finely chopped
    • 4 garlic cloves, minced
    • 1 cup dry white wine
    • 1 cup beef stock or low-sodium broth
    • 1 tablespoon chopped tarragon
    • 2 teaspoons chopped thyme

Preparation

Baking Directions:

More from Food & Wine:

TOP

You're currently viewing the new TODAY.com Feedback