Baked Potato Recipes

These twice-baked potatoes are so large and filling that some of Emeril Lagasse's customers order them as an entree. The reason Lagasse calls them overstuffed is that he adds an extra baked potato to the stuffing mixture, but if these seem too large for you, then bake and mash only four (instead of the five used here), or use smaller potatoes.

These just might be the world's best and most indulgent baked potatoes. First they're stuffed with sour cream and Parmigiano-Reggiano, then they're topped with tangy gravy, melted mozzarella, bits of crisp bacon and, finally, fried potato skins.

Grace Parisi likes using a mix of shiitake, oyster, chanterelle and button mushrooms for this succulent ragu to top baked potatoes, but any combination will work.

This delightful potato recipe is named for the place it was invented during the 1950s, a Stockholm restaurant turned cooking school. The key is to baste the potatoes with butter before roasting them.

Easy, delicious, and savory; everyone will love this baked potato recipe.

Parboiling the sweet potatoes shortens the cooking time and keeps them moist.

In this clever version of candied sweet potatoes with marshmallows (one of Gary Vaynerchuk's favorite Thanksgiving dishes), Grace Parisi mashes sweet potatoes with deeply flavorful grade B maple syrup and butter before stuffing them back into their skins and baking them a second time.

These supereasy, indulgent potatoes are based on a recipe Brooklyn butcher Tom Mylan found in a South Dakota centennial cookbook. They're layered with pats of chive and sour cream butter, then wrapped in foil and grilled until soft and delicious.