10 Baked Potato Toppings plus Appetizer Recipes #SundaySupper with Idaho® Potatoes

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10 Baked Potato Toppings plus Appetizer Recipes #SundaySupper with Idaho® Potatoes

Potato Appetizers featuring Idaho Potato #SundaySupper

The Sunday Supper tastemakers are celebrating two of their favorite things today: Potatoes and appetizers. We’ve partnered with the Idaho Potato Commission to develop 20 delicious recipes to start the party. Still, we couldn’t help thinking of other ways to serve potatoes.

Idaho Potato Logo 2015A baked potato for dinner? Sure thing. It can easily become a complete meal with the addition of a protein and vegetables. How about a baked potato party? A range of toppings brings versatility to the amiable potato, which gets along with many flavors.

Make sure that your potatoes are well-cooked and the flesh inside is fluffy. An undercooked potato won’t pick up the flavors of the toppings as well. The hotter the potato, the better the cheese will melt too. Gooey is good.

Here are 10 baked potato toppings ideas.

  1. The Greek Way. Mix sour cream with feta cheese, plus fresh oregano leaves and spoon into baked potato. Top with chopped kalamata olives.
  1. Mac Daddy. Stuff your spud with mac and cheese and top with sliced scallions.
  1. Southern Spin. Barbecued pulled pork with sauce and lightly-dressed cole slaw on the top.
  1. Earthy Nosh. Sauté sliced mushrooms and diced shallots in olive oil for about 5 minutes. Deglaze pan with stock and add fresh thyme leaves. Spoon into baked potatoes and top with toasted chopped pecans.
  1. West Coast. Start with a little Ranch dressing drizzled into the potato then add grated pepper Jack cheese, sliced avocado and bacon crumbles.
  1. East Coast. Mix 2 parts cream cheese to 1 part plain Greek yogurt. Load into baked potato and top with smoked salmon slices, capers and a squeeze of fresh lemon.
  1. Simply Devine. Stuff the tater with whipped ricotta cheese and ample salt and pepper. Top with halved grape tomatoes that have been sautéed in olive oil until slightly soft. Sprinkle with fresh thyme leaves.
  1. Hail Caesar. Fluff the cooked flesh of the potato and then drizzle with Caesar salad dressing. Stuff with Caesar salad (make sure Romaine is in bite-size pieces) and top with crunchy croutons.
  1. Pizza Spud. Drizzle baked potato innards with warmed pizza sauce, top with lots of shredded mozzarella, then pepperoni slices and black olives. Pop under the broiler for a few minutes until cheese is bubbly.
  1. For the Birds. Sauté cured, sliced chorizo to release some of its oil, then add diced red pepper. Cook until pepper is slightly soft. Add shredded breast meet from a rotisserie chicken to head through. Sprinkle shredded Parmesan on hot, split potato. Stuff in meat mixture and top with sour cream and pickled jalapenos.

The Sunday Supper tastemakers have had a spud-tastic time this week cooking with Idaho® potatoes. Idaho is the nation’s No. 1 producer of potatoes so the farmers (and consumers) they know potatoes. After a week of working with Idaho® potatoes, we do too.

Find even more inspiration on this Potato Pinterest board.

Join us for tonight’s 7 p.m. ET Twitter chat when we talk about our favorites ways to cook with potatoes and share recipes for potato appetizers. Here are this week’s recipes:

More on Idaho® potatoes: Follow them on social media to keep up with the latest news and happenings with these quick links: FacebookTwitterInstagram, and Pinterest.

Sunday Supper MovementJoin the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

This post is sponsored by the Idaho Potato Commission in conjunction with a social media campaign through Sunday Supper LLC. All opinions are those of the individual bloggers.

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Janet K. Keeler

Award-winning journalist Janet K. Keeler was the longtime food and travel editor of the Tampa Bay Times in St. Petersburg, Fl. She is now an assistant professor of journalism and food writing at the University of South Florida St. Petersburg. Janet retired from daily newspaper journalism in April 2015, ending a 35-year career. She has been a news reporter, copy desk chief, and features editor. She is also the author of “Cookielicious: 150 Fabulous Recipes to Bake & Share,” which was published in 2010 by Seaside Publishing.

Posted on

June 28, 2015


  1. Renee

    Great potato topping inspiration. I’ll have to print this out and keep it handy.

  2. Amee Livingston

    I can’t wait to dress my potatoes with all of your awesome ideas!!

  3. Liz

    All these recipes make me want to have a potato themed cocktail party! SO fabulous!!!

  4. Shelby

    Everything looks amazing, would love to have a buffet of all of it!

  5. Christie

    The simpy divine sounds simpy divine!!

  6. Alida

    I love all of these topping ideas! Can’t wait to try them!

  7. Kimberly

    Oh my goodness … these all sound amazing, Isabel!
    Especially “For The Birds” … chorizo gets me everytime!

    • How could I??? Thanks for another great suggestion.



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