Turn a baked potato into a light meal in minutes with this creamy and delicious tuna topping from Bobby Taylor in Michigan City, Indiana. Serve this tasty twist on twice-baked potatoes with a leafy green salad for a lovely, spur-of-the-minute lunch or late-night supper.
MAKE IT EASY: For make-ahead convenience on busy weekdays, Bobby Taylor suggests you prepare the potatoes, wrap tightly in foil and refrigerate for up to two days. When needed, unwrap and place on a baking sheet in a preheated 350-degree oven for 30 minutes or until heated through.
The delicious side dish from Karol Chandler-Ezell of Nacogdoches, Texas is flavored with bacon and cheddar, and has just a hint of Dijon mustard. And since they take under 30 minutes, they're perfect for a quick weeknight dinner.
For moms committed to healthy fare, Rochelle Brownlee offers a mouthwatering dish from her kitchen in Big Timber, Montana. “This is one of our very favorite low-fat, low-calorie recipes. It’s delicious and so easy!”—Rochelle Brownlee, Big Timber, Montana
If you like the filling in twice-baked potatoes, you'll love the flavor of this savory side dish that complements most entrees. "It's a good way to finish off extra mashed potatoes," says Margaret Mayhugh of Murphysboro, Illinois.
These cheese-topped baked potatoes stuffed with pork sausage are nearly a meal in themselves.
"I learned to cook at my mother's side," recalls Janice Murray of Rogers City, Michigan, "and this recipe was a family tradition."
I've been making twice-baked potatoes since I got married 19 years ago, and I'm constantly changing my recipe. This version features a rich filling of onions, bacon, sour cream and cheese. I like to serve these potatoes with baked ham.
-Char Shanahan, Schererville, Indiana
Marinated artichoke hearts are an unusual addition to these impressive packed potatoes from Jennifer Andrzejewski of Grizzly Flats, California. Bacon, cheese, sour cream and broccoli round out the savory flavor.