Recipes

Great potato recipes for the whole family to enjoy!

Loaded Wisconsin Potato Pancakes
Loaded Potato Pancakes
Wisconsin Spud Sliders with Applesauce
Easy Three Potato Dish
Wisconsin Cheesy Tater Tots
Easy Cheesy Potatoes
Wisconsin Au Gratin Potatoes
Cheesy Caramelized Onion Scalloped Potatoes
Spudrific Scalloped Potatoes
Garlic Parmesan Scalloped Potatoes
Scalloped Potatoes “Wisconsin Style”
Wisconsin’s Best Summer Potato Salad
Simple Tailgate Potato Salad
Spud-rific Summer Potato Salad
Grandma’s Best Potato Salad
Cheesy Potato Bake
Creamy Herbed Potatoes
Old Fashioned Potato Pierogi
Easy Baked Potato Wedges
Potato Chip Cookies
Mashed Potato Brownies
Basic Baked Potatoes
Baked Potato Topping Combinations
Other Suggested Toppings for Baked Potatoes

For more delicious Wisconsin potato recipes, visit EatWisconsinPotatoes.com.

Loaded Wisconsin Potato Pancakes – 1st Place State Fair Winning Recipe

INGREDIENTS:
1 1/2 lbs. Wisconsin russet potatoes, scrubbed
1/2 cup finely chopped scallions
1 large egg, beaten
2 Tbsp. all-purpose flour
1 tsp. salt, divided
1/4 tsp. garlic powder
1/4 tsp. smoked paprika
1/4 tsp. ground pepper
6 Tbsp. sour cream
2 Tbsp. shredded sharp cheddar cheese
2 slices center-cut bacon, cooked and crumbled

DIRECTIONS:
Preheat oven to 350°F. Place an oven-safe wire rack on a rimmed baking sheet. Shred potatoes on the largest holes of a box grater; place in a large bowl. Add cold water to cover potatoes by one inch. Let soak at room temperature for 20 minutes, stirring occasionally. Drain the potatoes in a large fine-mesh strainer; rinse under cold running water.
Place the drained potatoes in the center of a large kitchen towel. Reserve 1 Tbsp. scallions for garnish; add the remaining scallions to the potatoes. Gather the sides of the towel and thoroughly squeeze over the sink to extract as much liquid as possible. Return the mixture to the large bowl. Add egg, flour, 3/4 tsp. salt, garlic powder, paprika and pepper; stir until evenly combined.
Heat 1 1/2 Tbsp. oil in a large nonstick skillet over medium-high heat until hot enough to sizzle a shred of potato. Spoon (2-Tbsp.) mounds of the potato mixture into the hot oil; gently flatten into 3-inch pancakes. Cook until golden brown, two to three minutes per side. (Adjust heat, as needed, to prevent burning.) Transfer the pancakes to the prepared wire rack; keep warm in the oven. Repeat with the remaining oil and potato mixture, stirring the mixture between batches.
Sprinkle the pancakes with the remaining 1/4 tsp. salt; top with sour cream. Sprinkle with cheddar, bacon, and the reserved scallions. Makes six to eight pancakes.
Submitted by Lois Trongard – Pewaukee, WI

Loaded Potato Pancakes – 2nd Place State Fair Winning Recipe

INGREDIENTS:
4 cups peeled and grated Wisconsin russet potatoes (about 4 potatoes)
1/4 cup green onions thinly sliced
6 strips bacon cooked and diced
2 large eggs, beaten
4-5 Tbsp. all-purpose flour
2 Tbsp. kosher salt
1/2 tsp. freshly cracked black pepper
Vegetable oil, for frying
Sour cream and sliced green onions for topping

DIRECTIONS:
Place the grated potatoes in a clean kitchen towel or nut bag. Hold over the sink and ring out as much liquid as possible. Open the towel to loosen, then wring it out once more.
In a large bowl, combine the eggs, 4 Tbsp. of flour, green onions, bacon, salt, and pepper. Add the potatoes and mix with a wooden spoon until well combined and thick. If the mixture is too runny, add the remaining flour one tsp. at a time until the mixture thickens.
Set a cooling rack inside a rimmed sheet pan.
Pour 1/4-inch vegetable oil into a large skillet and heat over medium heat. Once the oil is glistening, working in batches, carefully add 1/4-cup scoops of the potato mixture to the pan, gently pressing each one down to flatten slightly. Cook until golden brown, about three minutes per side. Transfer the latkes to the cooling rack. You may need to stir the mixture between batches.
Serve immediately with sour cream, bacon and green onions.
Recipe submitted by Stephen Masalewicz – Cudahy, WI

Wisconsin Spud Sliders with Applesauce – 3rd Place State Fair Winning Recipe

INGREDIENTS – SLIDERS:
2 cups grated Wisconsin potatoes
1 1/2 Tbsp. sweet onion, grated
3 large eggs
1 1/2 Tbsp. all purpose flour
3/4 tsp. salt
Vegetable oil
Sprinkle of kosher salt (optional)

INGREDIENTS – APPLESAUCE:
4 Honeycrisp apples, peeled, cored and chopped
3/4 cups water
1 Tbsp. sugar (if you use sour apples, increase sugar by 2 Tbsp.)
1/4 tsp. ground allspice

DIRECTIONS:
Make your applesauce first as when you start on your spud sliders you will not be able to leave them since you’ll need to keep checking on them making sure they don’t burn.

DIRECTIONS – APPLESAUCE:
Peel, core, and chop the apples then place them in a bowl with lemon water to keep them from browning. In a large saucepan add the water, sugar and allspice. Drain the apples, add them to the saucepan, and cover. Cook the apples over medium heat until they are soft, stirring occasionally to prevent the apples from sticking to the bottom of the pan. Once the apples are cooked, put them through a food mill for a finer sauce, or mash them with a potato masher until you get the desired consistency. Transfer the applesauce to a bowl, cover, and let cool.

DIRECTIONS – SPUD SLIDERS:
Prepare an ice bath in a large bowl. Wash, peel, and grate the potatoes into the ice bath.
Peel the onion and grate it using the medium grate of a box grater. Crack the eggs into a large bowl, whisk them together and add onions. Stir until full combined.
Remove potatoes from the water, strain in colander, then empty them into a clean tea towel. Wring as much water out as you can, changing the towel two or three times if needed, until they are as dry as possible.
Add the potatoes to the egg and onion mixture and stir thoroughly. Sieve the flour to remove any lumps and sprinkle it over the potato mixture, add salt, and stir till throroughly combined.
Preheat a cast iron frying pan on medium-high heat until hot, then add oil (for a 12-inch pan you will need 1 cup of oil). Take a large scoop of the potato mixture and carefully place it in the pan being careful to avoid splashing. Then flatten it with a metal spatula. Continue adding scoops of the mixture and flattening them making sure not to overfill the frying pan.
Cook the pancakes until they are brown on the bottom, then flip them over. Continue the process with the rest of the mixture. Sprinkle with kosher salt and serve.
Recipe submitted by Catherine Price – Big Bend, WI

Easy Three Cheese Potato Dish

INGREDIENTS:
1 lb. 2 oz. Wisconsin gold potatoes, peeled
1 leek, sliced
3 cloves garlic, crushed
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 Tbsp. fresh parsley, chopped
2/3 cup Prairie Farms cream
1/3 cup whole milk
salt & pepper, to taste

DIRECTIONS:
Cook potatoes in a pan of boiling salted water for 10 minutes. Drain.
Cut the potatoes into thin slices. Arrange a layer of potatoes in the bottom of an 8″x8″ baking dish. Layer with a little of the leek, garlic, cheeses and parsley. Season with salt and pepper.
Repeat layers until all of the ingredients have been used, finishing with a layer of cheese.
Mix the cream and milk together and season with salt and pepper. Pour over the potato layers.
Bake in a preheated oven at 325° for one hour or until cheese is brown and bubbling.
Makes 4-6 servings.
Submitted by Lois Trongard – Pewaukee, WI

Wisconsin Cheesy Tater Tots

INGREDIENTS-Cheesy Tots:
2 large Wisconsin russet potatoes
1 egg
1 cup shredded swiss cheese
2 Tbsp. onion, diced
1 clove garlic
1/3 cup flour
1/2 cup grated parmesan cheese

INGREDIENTS-Corn Salsa:
1/2 cup corn kernels
1 Tbsp. jalapeno, finely diced
1 green onion
1 mini red pepper, diced
1 lime, zested

INGREDIENTS-Cheese Sauce:
2 Tbsp. butter
2 Tbsp. flour
2 cups half & half
1 Tbsp. ancho chile powder
1/2 tsp. smoked salt

DIRECTIONS:
Peel the potatoes and boil for 6-7 minutes. Let cool.
Shred potatoes and swiss cheese. Mix together with onions, garlic, flour and egg.
Form potatoes into nuggets, about 20.
Fry potatoes in oil, at a temperature between 360-375°. After frying, roll in parmesan cheese.
In sauce pan, melt butter and mix in flour. Stir in half & half and bring to boil.
Boil corn for 1-2 minutes to plump up. Mix with jalapeno, pepper, green onion and lime zest.
Place tater tots in bowl. Pipe cheese over the top of the tots. Top with corn salsa, then piped sour cream.
Submitted by Stephanie Bechel – Butler, WI

Easy Cheesy Potatoes

INGREDIENTS:
1 Tbsp. kosher salt
3 lbs. Wisconsin gold potatoes, chopped into 1/2-inch cubes
1/4 cup salted butter
2/3 cup low sodium chicken broth
1/3 cup whole milk
3 Tbsp. flour
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 cup sour cream
2 cups sharp cheddar cheese, divided
1 cup Wisconsin cheese blend, divided
salt and pepper, to taste
3 green onions, chopped

DIRECTIONS:
Preheat oven to 375° and grease a 9″x13″ baking dish.
Add kosher salt to large pot of cold water, then add potatoes.
Bring to a boil and cook for 7-10 minutes or until fork tender. Drain and add potatoes to baking dish.
Bring the chicken broth and butter to a boil in a medium sauce pan.
In a measuring cup, whisk together the milk, flour, garlic powder, and onion powder. Pour mixture into the boiling broth and continue to cook, whisking constantly, until the mixture is thickened and coats the spoon. Lower the heat and season with salt and pepper to taste.
Stir in sour cream, 1 cup of the cheddar cheese and 1/2 cup of the cheddar mix until melted.
Pour the sauce over the potatoes along with most of the green onions. Top with remaining 1 1/2 cups cheeses. Bake for 20 minutes or until cheese is browned and mixture is bubbly.
Top with remaining green onions before serving.
Submitted by Elena Scray – Hartland, WI

Wisconsin Au Gratin Potatoes

INGREDIENTS:
2 large Wisconsin yellow potatoes, thinly sliced with mandolin
5 Tbsp. butter
1/4 cup flour
2 cups peach wine
1 tsp. fresh basil, minced
1/4 cup cornbread crumbs
1/4 cup parmesan cheese, finely ground
1/4 cup asiago cheese, finely ground
1 Tbsp. Herbs de Provence
salt and pepper, to taste

DIRECTIONS:
To make the cream sauce, fry chopped onions in butter until soft. Sprinkle with flour to make a roux. Mix wine with milk and pour half in with the floured onions. Cook for 2 minutes, then pour in remaining milk mixture. Cook until thickened. Add salt and pepper to taste. Add Herbs de Provence.
Thinly slice potatoes using mandolin.
Coat 9-inch cast iron pan with cooking spray, then arrange the sliced potatoes in a spiral pattern. Pour the cream mixture over the top of the potatoes.
Cover pan tightly with a piece of tin foil. Place the pan in the oven and bake for 1 hour.
Top the potatoes with parmesan, asiago and corn bread crumbs. Place pan back into the oven and broil for 3 minutes or until the cheese is browned.
Submitted by Cindy Paul – Menomonee Falls, WI

Cheesy Caramelized Onion Scalloped Potatoes

INGREDIENTS:
3 Tbsp. Weyauwega salted butter
1 yellow onion, thinly sliced
kosher salt & black pepper
1/4 cup dry white wine, such as Pinot Grigio
1 clove garlic, chopped
1 Tbsp. chopped fresh thyme
2 cups Prairie Farms heavy cream
1 cup Organic Valley whole milk
1 pinch cayenne
3/4 cup shredded Carr Valley gruyere cheese
3/4 cup shredded Kraft cheddar cheese
6 Wisconsin Yukon Gold potatoes, cut into 1/8-inch slices.

DIRECTIONS:
Preheat the oven to 350°F.
Melt together the butter and onions in a large skillet over medium-high heat. Cook, stirring occasionally until softened. About 10 minutes. At this point, you’ll want to add the wine and continue to cook for another 5 minutes until the onions are deeply caramelized.
Add the garlic and thyme, then season with salt and pepper. Cook another 2 minutes, then remove from heat.
Grease a 9 x 13-inch casserole dish. In a large glass measuring cup, combine the cream, milk, a pinch of cayenne pepper, salt and pepper. Then add the gruyere cheese. Pour 1/3 cup of the milk mixture into the bottom of the baking dish. Layer in 1/3 of the potatoes, and 1/2 of the onions. Add another 1/3 of the milk mixture, then 1/3 of the potatoes and then the remaining onions. Add the remaining potatoes, then pour in the last of the remaining milk mixture. Try to get the potatoes in an even layer.
Cover and bake 1 hour and 45 minutes to 2 hours. Remove the foil and top with cheddar cheese. Bake another 20 minutes until the cheese is golden and melted. Serve warm and garnish with thyme. Makes 8 servings.
Submitted by Lois Trongard – Pewaukee, WI

Spudrific Scalloped Potatoes

INGREDIENTS:
3 lbs. Wisconsin russet potatoes
1 cup heavy cream
3 cups whole milk
1 Tbsp. Starla’s Glorious Garlic seasoning
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup Wisconsin gruyere cheese, freshly grated (Red Apple Cheese Co.)
1/2 tsp. parsley flakes
1/3 cup bacon bits
chives for garnish

DIRECTIONS:
Wash, peel and slice potatoes to desired thickness with mandolin. Place sliced potatoes in a simmer pot with 4 cups whole milk and bring to a simmer for approximately 5 minutes or until knife tender.
Remove from heat and arrange potatoes in baking dish. In a separate sauce pan, combine one cup of whole milk used to simmer potatoes, one cup heavy cream, salt, pepper, garlic seasoning, and half cup of gruyere cheese. Heat mixture until cheese is melted and sauce is creamy. Cover arranged potatoes with sauce and top off with more grated cheese.
Bake in oven uncovered for 90 minutes at 325°F.
Allow potatoes to cool slightly before serving.
Garnish with bacon and chives.
Submitted by Ron Kraft – Milwaukee, WI

Garlic Parmesan Scalloped Potatoes

INGREDIENTS:
4 Tbsp. butter
1 Tbsp. minced garlic or 4 garlic cloves minced
4 Tbsp. all-purpose flour
4 cups milk – skim, 2% or full fat, more if needed
1 tsp. chicken bouillon powder or Kosher salt
1 pinch salt to taste
1/2 tsp. black pepper
2 1/2 lbs. Wisconsin Yukon Gold or russet potatoes, peeled and sliced into 1/8-inch to 1/4-inch rounds
2 cups shredded mozzarella cheese
3/4 cup parmesan cheese, freshly grated
1 Tbsp. fresh chives, divided

DIRECTIONS:
Preheat oven to 400°F. Lightly grease a 9 x 13-inch baking pan with cooking oil spray and set aside.
Melt butter in a medium-sized pan/pot. Add the garlic and saute until just fragrant (about 1 minute). Whisk in the flour; continue to cook while whisking (or stirring) for at least 2 minutes.
Reduce heat to low; gradually whisk in 4 cups of the milk, whisking between each addition to combine. Bring to a boil until beginning to thicken. Stir in the bouillon powder, salt (if needed), and pepper. Set aside.
Arrange a layer of potatoes over base of prepared dish. Pour half of the cream sauce over the potatoes, then top evenly with half of the mozzarella cheese, and half of the Parmesan cheese. Arrange the remaining potato slices over the cheese, the remaining creamy sauce, and the remaining cheeses.
Cover tightly with aluminum foil and bake for 40 minutes until potatoes are just tender. Remove foil; cook for a further 30 minutes or until top is golden and the sauce is bubbling. For a crispier top, broil (or grill) on medium heat for 2-3 minutes until cheese is crispy.
Garnish with chives. Serve warm.
Submitted by Catherine Price – Big Bend, WI

Scalloped Potatoes “Wisconsin Style”

INGREDIENTS:
3 medium Wisconsin Alsum potatoes, peeled and sliced with a mandolin
1 Wisconsin honeycrisp apple, peeled and sliced with a mandolin
1/2 cup Wisconsin smoked cheddar, shredded
1/2 cup Wisconsin Woodriver Cremery Cheddar Gruyere cheese, shredded
1/2 cup Wisconsin MontAMore cheese, shredded
1/4 cup Wisconsin Sassy Cow milk
2 oz. cooked Usinger’s Canadian bacon
1/4 cup chicken stock
1 cup Wisconsin Sassy Cow heavy whipping cream
1 tsp. dried mustard
1 tsp. smoked paprika
1 tsp. tumeric

DIRECTIONS:
Preheat oven to 375°F. Grease casserole dish with cooking spray.
In a saucepan, heat the whipping cream, whisking constantly for about 15 minutes until it thickens. Add 3/4 of the shredded cheeses, salt, mustard, paprika and whisk until blended. Mix in the milk and chicken stock to thin out the sauce.
Layer 1/3 of the sliced Wisconsin potatoes, 1/3 sliced Wisconsin apple, and 1/3 Canadian bacon slices into a greased glass casserole pan. Add 1/3 of the sauce evenly over the top. Repeat process until you use everything up.
Top casserole with remaining shredded cheeses. Bake covered for 35 minutes, then uncovered for 45 minutes until potatoes are tender.
Recipe submitted by Cindy Paul – Menomonie Falls, WI

Wisconsin’s Best Summer Potato Salad

INGREDIENTS:
2 lbs. Wisconsin-grown red potatoes (skins on)
1 small shallot, finely chopped
1 medium stalk celery
6 strips Nueske’s applewood bacon
3/4 cup Kewpie mayonnaise
1/4 cup Wesby organic sour cream
1 Tbsp. + 1 tsp. Silver Spring cream-style horseradish
1 Tbsp. white wine vinegar
1 Tbsp. granulated sugar
3/4 tsp. kosher salt
1/4 tsp. freshly ground white pepper
1/3 cup dried and sweetened Wisconsin cranberries
3/4 cup Sargento shredded sharp cheddar
2 Tbsps. fresh, shipped chives
DIRECTIONS:
Bring a large pot of water to a rolling boil.
Place the shallots and celery in the bottom of a large, heat-proof bowl.
Add the potatoes to the water and return to a boil. Stir occasionally and let them boil until soft enough to be easily pierced by a sharp knife, about 15-20 minutes.
Immediately drain; transfer the hot potatoes over the shallot and celery. Set aside until completely cooled, at least one hour.
Meanwhile, fry bacon until crisp. Drain on paper towels and then crumble; set aside.
Cut potatoes into bite-size cubes and mix with the shallot and celery.
Make the dressing by whisking together in a small bowl the mayonnaise, sour cream, horseradish, vinegar, sugar, salt and pepper.
Gently stir the dressing into the potatoes. Fold in the cheese, dried cranberries and bacon. Top with snipped chives. Chill at least four hours before serving.
Recipe submitted by Eileen Sattler – Cedarburg, WI

Simple Tailgate Potato Salad

INGREDIENTS:
3 lbs. Gold Potatoes cut into 3/4 inch cubes
16 oz. light beer
1 cup mayonnaise
1 Tbsp. yellow mustard
2 tsp. granulated sugar
2 tsp. white vinegar
1 tsp. Secret Stadium Sauce
1/2 tsp. garlic powder
6 hard-boiled eggs, chopped
5 green onions, diced
2 stalks celery, finely diced
1/4 tsp. salt
1/4 tsp. pepper
Extra Stadium Sauce for drizzle – optional.
DIRECTIONS:
Add cubed potatoes to a large pot and pour beer over the top. Fill pot the rest of the way with cold water and add salt to beer water (for potatoes to absorb).
Add pot to high heat and bring potatoes to a rolling boil. Boil until fork tender (approximately 20 minutes), stirring occasionally.
Dressing:
In a large bowl, combine mayonnaise, yellow mustard, vinegar, sugar, garlic powder and Stadium Sauce. Whisk to combine making sure the sugar is mostly dissolved.
Add cooled potatoes to dressing, along with diced celery, 3/4 of the diced green onions and hard boiled egg pieces and gently mix together until coated and combined.
Top with remaining green onions and refrigerate for up to 24 hourse.
Drizzle with additional Stadium Sauce before serving if desired.
Recipe submitted by Erin Burazin – Cudahy, WI

Spud-rific Summer Potato Salad

INGREDIENTS:
3 lbs. red potatoes, diced
4 shallots, diced
6 hard boiled eggs, diced
2 cups fresh basil, chopped
1/4 cup sour cream
1/4 cup buttermilk
2 Tbsp. mayonnaise
2 Tbsp. honey
1/2 tsp. pepper
1 tsp. salt
1 tsp. Bridgeport potato seasoning
1 tsp. umami seasoning
DIRECTIONS:
Boil potatoes until soft. Let cool, then dice.
Boil eggs. Let cool, then peel and dice.
Mix liquids together, then stir in shallots and basil.
Refrigerate overnight. Serve cool.
Recipe submitted by Christine Grainer – Pewaukee, WI

Grandma’s Best Potato Salad

INGREDIENTS:
6 medium Wisconsin white potatoes or Wisconsin Yukon golds, about 2 1/2 to 3 pounds, quartered
1 tsp. kosher salt
3 Tbsp. dill pickle juice
3 Milwaukee baby dill pickles, diced
4 green onions, diced
3 hard boiled eggs, peeled and chopped
1 1/2 cups Miracle Whip or mayonnaise
1 1/2 Tbsp. Wisconsin Koops yellow mustard
1 1/2 Tbsp. Wisconsin Silver Spring dijon mustard
1 1/2 tsp. celery seed
3/4 tsp. kosher salt
3/4 tsp. freshly ground black pepper
DIRECTIONS:
Add the potatoes to a large pot of cold water and bring to a boil. Reduce heat to achieve a lightly rolling boil and add 1 tsp. of kosher salt. Cook for 20-25 minutes or until the potatoes are easily pierced with a fork. Drain and set aside until cool enough to handle.
Peel the skins from the potatoes and cut into bite-size pieces. Transfer the warm potatoes to a large mixing bowl and drizzle with pickle juice. Toss the potatoes with pickle juice and set the potatoes aside to cool, about 15-20 minutes.
Add the pickles and green onions to the potato mixture. Chop the hard boiled eggs and add to the potato mixture.
In a medium bowl, mix the Miracle Whip or mayonnaise, yellow mustard, dijon mustard, celery seed, salt and pepper. Fold into the potato mixture and season with more salt and pepper to taste.
Chill for at least one hour or overnight before serving. Serves 8.
Recipe Submitted by Lora Pelzek – Hales Corners, WI

Cheesy Potato Bake

INGREDIENTS:
5 golden potatoes
1/4 cup unsalted butter
4 oz. cream cheese
2/3 cup sour cream
1/2 cup milk
1/2 tsp. garlic powder
salt & pepper (to taste)
pinch of thyme and basil
2 cups shredded cheddar
1/4 cup crushed Town House Flip crackers
1 Tbsp. melted butter
DIRECTIONS:
Preheat oven to 375°F. Prepare a 6 x 8 casserole dish with nonstick cooking spray.
Thinly slice potatoes. Mix butter, cream cheese, sour cream and milk.
Add in garlic powder, salt, and pepper along with 1 1/2 cups shredded cheese and pour into prepared casserole dish.
Top your potatoes with remaining cheese and bake for 25-30 minutes.
Remove dish from the oven and top with cracker and butter mixture. Return to oven for 10 more minutes .
Recipe submitted by Susan Olson – Milwaukee, WI

Creamy Herbed Potatoes

INGREDIENTS:
1 cup grated Parmesan cheese
1 cup panko bread crumbs
4 Tbsp. butter
2 tsp. salt
1 tsp. pepper
2 1/2 lbs. russet potatoes cut into 1-inch cubes
1 cup heavy cream
2 cups milk
1/8 tsp. baking soda
1 Tbsp. chopped dill
1 Tbsp. chopped chives, plus additional to top
2 Tbsp. chopped parsley
6 Tbsp. butter cut into chunks
DIRECTIONS:
Preheat oven to 375°F. Mix Parmesan, bread crumbs, melted butter and salt.
Add potatoes, cream, 1 1/2 cup milk, baking soda, salt, and pepper to a large saucepan and bring to a boil. Reduce heat and cook at a low simmer, stirring often until a knife slides easily into the potatoes.
Remove from heat and add 1/2 cup milk, herbs and butter stirring until butter is melted. Pour mixture into a 9 x 13 pan and cover with bread crumb mixture. Bake for 15-20 minutes until bubbling at the edges and golden brown. Remove from oven and let set for 15 minutes. Sprinkle with chopped chives and serve.
Recipe Submitted by Priscilla Ferguson – Hartland, WI

Old Fashioned Potato Pierogi

INGREDIENTS FOR THE PIEROGI DOUGH:
5 cups flour
1 tsp. salt
2 eggs
1 Tbsp. butter, softened
1 cup lukewarm potato water
1/2 cup milk
INGREDIENTS FOR THE CHEDDAR CHEESE POTATO FILLING:
5 Wisconsin Yukon Gold potatoes, peeled and chopped
3 cups shredded sharp cheddar
1/2 cup milk (optional)
1 tsp. sea salt
1/2 tsp. ground black pepper
1 large sweet onion, chopped
1 stick butter
DIRECTIONS FOR THE FILLING:
Add potatoes to a large pot with enough cold water to cover them completely. Add a pinch of salt and boil until tender.
Meanwhile, in pan on the stove, combine onion and butter and saute until golden brown.
Reserve 1 cup of water, add cheese, salt and pepper, and mash potatoes with fork or potato masher until blended. Add milk to make the potatoes creamier if desired. Then add the sauteed onions. Season with additional salt and pepper if desired.
Set aside.
DIRECTIONS FOR THE DOUGH:
In a large bowl, stir the flour and sea salt together and push aside to form a well in the bowl.
Add eggs in the center, then add butter and milk and begin mixing dough with a fork.
Gradually add the potato water and mix until dough starts to form. Add enough water to form a ball and knead until no longer sticky. Add more water if too dry or more flour if dough is too sticky.
Wrap dough ball in plastic wrap and refrigerate for 20 minutes.
Divide dough into 4 separate pieces and keep covered to prevent from drying out.
Roll out one piece at a time on a floured surface and cut out circular shapes with a drinking glass or round cookie/biscuit cutter.
Place a tablespoon full of potatoes in center of dough, fold ends over, and pinch together using water to help seal the dough.
Place pierogi on lightly greased cookie sheet until dough is used up. Keep covered until ready to boil. At this point, keep the number of pierogis you will be eating as a side dish. The rest can be placed on a cookie sheet, frozen and once frozen through, placed in a container and kept in the freezer.
Boil pierogi in salted water, a few at a time, until they float to surface.
Remove with slotted spoon and drizzle with the sauteed onions and butter. At this point you can also fry with butter and then drizzle with the sauteed onion mixture. Makes about 6 dozen.
Recipe Submitted by Lois Trongard – Pewaukee, WI

Easy Baked Potato Wedges

INGREDIENTS:
4 large potatoes
¼ Cup vegetable oil
1 Tbsp parmesan cheese
1 Tsp salt
1 Tbsp paprika
½ Tsp pepper
½ Tsp garlic powder
DIRECTIONS:
Wash potatoes and cut into wedges
Place potatoes (skin down) in
baking dish.
Mix vegetable oil, parmesan cheese, salt, paprika, pepper, and garlic
powder together and brush onto potatoes
Bake at 350°F for 1 hour.

Potato Chip Cookies

INGREDIENTS:
1 cup butter, softened
¾ cup brown sugar
1 tsp vanilla1 tsp baking soda
1 ½ cups flour
2 ½ cups crumbled fat free potato chips
⅔ cup chopped almonds or pecans (optional)
DIRECTIONS:
Preheat oven to 350°F. Cream butter, sugar and vanilla together until fluffy. Beat in baking soda and flour; mix in potato chips and nuts.
Drop teaspoons of cookie dough onto un-greased cookie sheet.
Bake 12-15 minutes.
Let cookies cool slightly before removing from pan.

Mashed Potato Brownies

INGREDIENTS:
4 squares unsweetened chocolate
¾ cup margarine
1 ⅔ cups sugar
1 tsp vanilla
¼ tsp salt
4 eggs
1 cup mashed potatoes
1 cup flour
½ cup chopped nuts
Powdered sugar (optional)
DIRECTIONS:
Preheat oven to 350°F.Melt chocolate and margarine in saucepan on
top of stove. While this mixture is cooling, cream the sugar, vanilla,
salt and eggs together. Add chocolate mixture and mix well. Add the potatoes, flour, and nuts.
Beat until creamy. Pour into greased and floured 9×13 inch cake pan
and bake about 30 minutes or until the brownies are done.
Do not over-bake, as they should be chewy.
Cool and sprinkle with powdered sugar.

Basic Baked Potatoes

INGREDIENTS:
1 or more large potatoes
OVEN DIRECTIONS:
Preheat oven to 400°F.
Scrub potatoes with brush in cold water; rinse well; dry with paper
towels.
For soft skins, rub with shortening or wrap in aluminum foil.
For crisp skins, dry thoroughly.
Pierce potatoes with fork and place on oven rack or baking sheet.
Bake 45 to 60 minutes, or until potatoes are easily pierced with fork.
To serve, cut a cross in top of each potato; pinch to open and
add desired toppings.
MICROWAVE DIRECTIONS:
Scrub and rinse potatoes. Pierce potatoes with fork and place 1 inch
apart in spoke fashion in microwave.
Cook on HIGH following cooking times below, turning potatoes over halfway through cooking time.
Let stand 3 minutes before serving.

Baked Potato Topping Combinations

Cheesy Delight – Mixture of nonfat cottage cheese, chopped green & red bell peppers and sliced green onions
BLT Potato – Crumbled bacon, shredded lettuce and chopped tomato
Tex Mex – Thin strips of broiled or grilled chicken, sliced avocado,
and your favorite salsa
Pizza Potato – Pizza sauce, sliced mushrooms, sliced olives, and a sprinkle of shredded mozzarella cheese
Lite and Lemony – Dried herbs, coarsely ground black pepper and
lemon juice

Other Suggested Toppings for Baked Potatoes

Other Suggested Toppings for Baked Potatoes
Broccoli Caramelized onions and/or mushrooms, ham, turkey bacon, ChiliTaco meat, salsa, low-fat cheese, greek yogurt, hummus spices
The possibilities are endless!

Visit EatWisconsinPotatoes.com for more delicious potato recipes!