Crispy, Creamy, Cheesy, and Mashed
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Potatoes are basically the little black dress of the food world: timeless, versatile, and always ready for a glow-up. From casseroles that shortcut the fussy stuff to TikTok-inspired tricks that make you wonder why you didn’t think of it first, we’ve gathered spud recipes that hit every craving. Some lean cozy and classic, others go bold with cowboy swagger or a drizzle of hot honey, but all of them guarantee clean plates. Ready to give the humble potato its moment in the spotlight?
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Mississippi Mud Potatoes
Jacob Fox
No one really knows how these potatoes got their name—maybe it’s the thick, cheesy, mudlike sauce, or maybe it’s just because they’re mighty good. What we do know? This is one side dish worth bookmarking. Chopped russets get tossed with sour cream, mayo, sharp cheddar, and a healthy dose of bacon, then baked until bubbly. Just don’t plan on leftovers. As one happy cook put it: “It was so good that I ate the whole thing in 2 days!”
Twice Baked Potato Casserole
Brie Goldman | Food Styling: Sammy Mila
If you’ve ever found yourself in the middle of making twice baked potatoes and thought, “There must be an easier way,” you’ve found it. This dump-and-bake casserole delivers all that creamy, crispy, cheesy magic without the hassle of hollowing out a bunch of spuds. You can even use premade mashed potatoes and precooked bacon for an extra leg up on the prep.
French Onion Potatoes
Grant Webster
We’ll admit it. We can’t stop French-Onion-ifying everything (see French Onion Chicken Casserole, One-Pot French Onion Pasta, and French Onion Pot Roast), so it was only a matter of time before we came for potatoes. The magic here lies in lightly caramelized onions and a packet of onion soup mix that gives the whole thing its signature savory flavor. Fans can’t get enough, calling these “some of the best potatoes I’ve had.”
Cowboy Potatoes
Jacob Fox
Maybe it’s the Yellowstone effect. Or all that country music we’ve been listening to. Either way, we’re here for the cowboy of it all. These downhome potatoes earn their Western stripes by sizzling in bacon grease before getting smothered with barbecue sauce, cheese, peppers, and plenty of crispy bacon. Serve them next to a grilled steak or wrap the leftovers in a tortilla with scrambled eggs for an epic breakfast taco.
Crispy Hot Honey Potatoes
Gabe Greco
Want to know the secret to next-level crispy potatoes? Duck fat. Now before you scroll on by, here us out. Its high smoke point (375ºF) means golden, crunchy edges every time. Toss them on a sheet pan, finish with a sticky-sweet hot honey glaze, and boom: potato perfection (or as one home cook put it, “a game changer”).
Sausage and Potato Mini Egg Bakes
Think of these mini bakes as everything you love about a hearty breakfast plate—crispy potatoes, savory sausage, fluffy eggs—layered into perfectly portioned cups. The potatoes form a golden crust that cradles the sausage-and-egg filling, making them both sturdy enough for meal prep and impressive enough for brunch guests. Serve straight from the muffin tin or freeze and reheat for grab-and-go ease.
Million Dollar Tater Tot Casserole
Kelsey Hansen
When you think “tater tots,” luxury probably isn’t the first word that comes to mind. But this casserole earns its “millionaire” nickname: butter, cream cheese, cheddar, and crispy bacon get whipped into russets until silky and indulgent. Every bite hits that perfect mix of creamy, cheesy, and just a touch of crunch. Serve it for a holiday feast or any dinner that deserves to feel a little fancy without the fuss.
Farmer’s Casserole for 12
Sheri Giblin
We’ve all had that moment: a house full of guests, a to-do list a mile long, and the inevitable question: “What am I going to feed everyone?!” Enter this casserole. Layers of hash browns, ham, eggs, and cheese come together in a dish you can make ahead. Pop it in the oven when the crowd starts stirring, and breakfast basically makes itself.
Copycat Cracker Barrel Hash Brown Casserole
Jake Sternquist
Let’s be honest—you’re not going to Cracker Barrel for the salads. You’re there for comfort food, and this cheesy hash brown number delivers exactly that. A few smart tweaks take it from good to can’t-stop-scooping: thaw and drain the potatoes so the texture stays creamy, shred your own cheese for the smoothest melt, and don’t even think about skimping on the butter or sour cream. The result? An indulgent side that tastes just like the restaurant favorite—only better because it came out of your own oven.
Parmesan-Crusted Potatoes
Rachel Marek. Food Styling: Annie Probst
Every once in a while we stumble on a TikTok trend that makes us wonder, “why hadn’t we thought of that before?” The genius trick here is scoring halved potatoes with a shallow crosshatch so butter and Parmesan can seep into every nook and cranny. Bake them cut-side down and you’ll get a golden, cheesy crust with soft, fluffy centers inside. It’s a low effort technique with a deliciously crispy payoff.
