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Delicious Potato Recipes Perfect for Potlucks and Parties

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Gourmandize
Twice Baked Potatoes 9/10

© Bruce McIntosh/Shutterstock

Twice Baked Potatoes

Twice-baked potatoes are the ultimate crowd-pleasing side dish. They’re indulgent, satisfying, and ultra-easy to make. Perfect for parties, potlucks, or just when you’re craving comfort food with a twist. Plus, they’re easy to customize—add bacon bits, swap the cheddar for Gouda, or mix in some cooked broccoli for a veggie twist!

Ingredients (for 6 servings):

  • 6 medium russet potatoes, scrubbed clean
  • 3 tbsp olive oil
  • 1 cup shredded cheddar cheese, divided
  • ½ cup sour cream
  • ¼ cup whole milk
  • 2 tbsp unsalted butter, softened
  • 1 tsp garlic powder
  • Salt and black pepper to taste
  • 2 tbsp fresh chives, chopped (plus extra for garnish)

Instructions:

  1. Preheat your oven to 400°F (200°C). Rub the potatoes with olive oil, then pierce them a few times with a fork. Place directly on the oven rack and bake for 50–60 min, or until fork-tender. Remove from the oven and let cool slightly.
  2. Slice each potato lengthwise and carefully scoop out the flesh, leaving a thin layer to support the skin. Place the scooped-out potato in a large bowl. Arrange the potato shells on a baking sheet.
  3. Add 3/4 cup of the cheddar cheese, sour cream, milk, butter, garlic powder, salt, and pepper to the bowl. Mash everything together until smooth and creamy. Stir in the chopped chives.
  4. Spoon the mashed potato mixture back into the potato shells, mounding slightly. Sprinkle the tops with the remaining cheddar cheese.
  5. Return the filled potatoes to the oven and bake for 15–20 min., or until the cheese is melted and bubbly. For extra crispiness, broil for 1–2 min.
  6. Remove from the oven and garnish with additional chives.

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Chef Tips and Tricks

VIDEO: Tropical Salmon Sushi Cups

These fun Tropical Salmon Sushi Cups make the perfect warm-weather appetizer!

 

Ingredients

  • 1/2 cup rice vinegar
  • 2 tbsp sugar
  • 2 cups cooked sushi rice
  • 1 cup soy sauce
  • 1/4 cup chopped cilantro
  • 2 tbsp seasame oil
  • 1 tsp chili paste
  • Salt
  • 1 mango, diced
  • 1 avocado, diced
  • 1 lb salmon, diced

Method

  1. Combine the rice vinegar and sugar.
  2. Stir though the cooked sushi rice, and with wet hands, shape into balls.
  3. Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
  4. Refrigerate for 15 minutes.
  5. In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
  6. Combine the mango, avocado and salmon.
  7. Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
  8. Remove the rice cups from the refrigerator, and peel off the parchment paper.
  9. Distribute the salmon mixture between the rice cups.
  10. Garnish, serve and enjoy!