Stuff It!

The potato has once again proven its versatility. We’ve got loads of recipes that go far beyond baked, mashed and fried.

Chef Sarah Deckert uses riced potatoes to make Stuffed Idaho Potato Dumplings. The dumplings are coated in a creamy mustard sauce, placed atop a vegetable and ham ragout and then sprinkled with a breadcrumb pecan mixture.

If you’re looking to change up your brunch menu try Idaho Potato Breakfast Bake. Mario Serrano at Hyatt Regency Pier Sixty-Six hollows out a baked potato, drops in an egg, tops it with bacon, cheese and parsley and bakes it until the egg whites are set. Serve with a side salad tossed in a light vinaigrette and you’ve got a well-balanced meal.

We encourage you to browse through this recipe collection for inspiration. We’ve got everything from potato cakes to pierogies to bing bread.

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