Baked Potato

A baked potato tastes great year-round, alongside everything from roast chicken to salmon—and you can "bake" a potato in everything from a microwave to an oven. For a simple summer side dish, cook your potatoes on a hot grill, generously stuffing each one hasselback-style, with chives, butter and sour cream. Grace Parisi makes a ragù from wild mushrooms, fresh herbs, beef broth and white wine as a topping for baked potatoes. It's an incredibly hearty and deceptively easy way to serve baked potatoes, especially in wintertime. Check out Food & Wine's guide to baked potatoes for a recipe for any occasion.

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Overstuffed Twice-Baked Potatoes
Rating: Unrated 3186
These twice-baked potatoes are so large and filling that some of Emeril Lagasse's customers have ordered them as an entrée. The reason Lagasse calls them overstuffed is that he adds an extra baked potato to the stuffing mixture — feel free to scale them down by baking and mashing only four (instead of the five used here), or use smaller potatoes.