baked potatoes

• 17 ways to jazz up a leafy green salad. — Kitchen Daily
• No-cook meals perfect for Summer. — TLC
• World leaders' favorite foods. — Mouthing Off
• The best places to eat barbecue in the world. — NY Daily News
• Must make: barbecued chicken pizza with caramelized onions. — The Kitchn
• How to open oysters with style.— Gilt Taste
• Speaking of oysters, here's how chef Alex Guarnaschelli likes to eat them. — The FN Dish
• A baked potato is like a blank canvas. — Food Republic
• It's getting real in the Whole Foods parking lot. — Eater
• The Shake Shack is officially headed to Philadelphia. — Grub Street Philly

Twice-baked potatoes are quite possibly my favorite dish of all time. It's odd how I've never written about them, because for the first 20 years of my life, my annual birthday dinner included my dad's famous twice-baked potatoes.

Seriously, these twice-baked potatoes are so good that I lick the bowl when making them. The secret to them — now keep an open mind here — is Velveeta. It's smooth and creamy and melts wonderfully, and makes these twice-baked potatoes absolutely addictive. We've tried other cheeses: gruyere, cheddar, monterey jack, but we always come back to the Velveeta.

Another key to a fluffy and thick filling is copious amounts of butter and milk. I never said they were healthy, but they are downright delicious. I advise serving them how my dad does: next to a generous portion of steak! To indulge in my beloved twice-baked potatoes, get my father's recipe after the break.

If you're a fan of eggs and potatoes for breakfast, get excited. This recipe takes the classic combination and translates them into a meal that's ideal for dinner. Think twice-baked potatoes with a fried egg on top! How good does that sound?

Use the recipe as a guide and you can come up with all sorts of creative dishes. Substitute bacon or pancetta for the sausage, mix in cooked vegetables, and stir in any cheese you like. Learn the uncomplicated technique when you read more

OK, so this may not be the fastest soup ever, but it sure is easy. And delicious. And comforting. Who doesn't loved baked potato soup?! The reason this soup takes so long is that the potatoes have to bake. But have no fear, here's your gameplan for tonight's meal: When you arrive home, turn on the oven immediately, then throw the potatoes in. You have an hour to catch up on the Olympics, take a shower, make a martini — basically do whatever you want! When the potatoes are cooked, remove from the oven and while they cool, prepare the toppings of your choice. With just about 15 minutes of actual prep time, you'll have a soothing, scrumptious bowl of soup.

Sound like fun? Get the recipe and read more

When stuffed with a savory mixture of vegetables, an oversize baked potato makes a hearty and affordable entree.

This recipe combines sautéed mushrooms with wilted spinach and feta crumbles. A small amount of white wine vinegar adds a delectable tang, while pine nuts provide a necessary crunch.

To serve this meal — which feeds four for under $10 — to your family, get the recipe and read more

Although it takes an hour for a potato to bake, I still consider baked potatoes a quick and simple meal. Why? Because they require virtually no work. All you have to do is throw them in the oven and wait.

Because of the special and flavorful topping — bacon! Brussels sprouts! sour cream! — this recipe, however, involves a small amount of cooking.

It's worth the extra effort; with their veggie, pork, and dairy components, these loaded baked potatoes are a meal in themselves. To take a look at the recipe, read more