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:

Divide and assemble in order listed.

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:

Divide and assemble in order listed.

Serving Directions:

For potatoes:Toss together the first six ingredients. Dress with vinaigrette. Divide between the potatoes and serve.For vinaigrette:In a food processor, pulse garlic until chopped. Add oregano and pulse until finely chopped. Slowly add vinegar, then oil and process until smooth. Season with salt and pepper. Place in a squeeze bottle and shake well before using.

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:

For potatoes:Divide and assemble in order listed.For herb butter:Beat all ingredients together. Form butter into a log, wrap in plastic wrap, and chill. Cut into 1 tablespoon pats before serving.

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:

Preheat the oven to 425°. Pierce the potatoes with a fork and rub with oil. Bake for 1 hour, or until tender when pierced.Meanwhile, in a large, deep skillet, melt the butter in the oil. Add the mushrooms, season with salt and pepper and cook over high heat, stirring occasionally, until tender, 20 minutes. Add the onion and garlic and cook, stirring, until the mushrooms are deeply browned, 8 minutes. Add the wine and cook until evaporated. Stir in the stock, tarragon and thyme and bring to a boil. Season with salt and pepper.Slit the potatoes and fluff the insides with a fork. Season with salt and transfer to plates. Spoon the mushroom ragù onto the potatoes and serve.

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