This page gathers five potato dishes that range from baked casseroles to a creamy slow cooker soup. Each one uses potatoes in a different way, from layered bakes to crisp roasted halves and stuffed skins.
The methods here lean on simple steps like stirring, layering, roasting, and filling, so the potatoes stay central in every dish. You’ll also find cheese, chiles, mustard, and corned beef shaping the flavor of each recipe.
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- Green Chile & Potato Enchiladas
- 5-Ingredient Slow Cooker Loaded Potato Soup
- Mustard Potato Poppers
- Oven Baked 3-Ingredient Canned Corned Beef Potato Bake
- Oven Baked 3-Ingredients Stuffed Potato Boats
Green Chile & Potato Enchiladas
Green Chile & Potato Enchiladas combine frozen cubed potatoes with sautéed onion, garlic, poblano peppers, green chiles, and spices for a filling wrapped in flour tortillas. The potato mixture is finished with melted Mexican cheese blend before the enchiladas are assembled, then the tortillas are rolled seam-side down in a baking dish coated with a little sauce.
The creamy sauce is made by mixing softened cream cheese with green enchilada sauce until smooth, then pouring it over the rolled enchiladas. They bake uncovered until the cheese is melted and starting to brown, and the finished dish can be served with garnishes such as sour cream, cilantro, diced white onion, and queso fresco.
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5-Ingredient Slow Cooker Loaded Potato Soup
The 5-Ingredient Slow Cooker Loaded Potato Soup starts with cubed Carola potatoes, chopped onion, and chicken broth cooked until the potatoes are very tender. A potato masher is used right in the slow cooker to break up some of the potatoes while leaving plenty of chunks behind, which gives the soup a thicker, more textured base.
Cream cheese and shredded cheddar are stirred in near the end so they can melt into the soup and make it smooth and creamy while the potato pieces stay intact. After seasoning with salt and black pepper, it is ladled into bowls and can be topped with crumbled bacon, sliced green onions, sour cream, or extra cheddar.
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Mustard Potato Poppers
Mustard Potato Poppers use halved baby potatoes coated in a mixture of olive oil, Dijon mustard, whole grain mustard, garlic powder, onion powder, salt, and pepper. The potatoes are tossed until well coated, then spread in a single layer on a parchment-lined baking sheet so they roast evenly.
Baking at high heat gives the potatoes a crispy, golden-brown exterior while keeping the centers tender. Stirring halfway through helps them brown on all sides, and chopped parsley can be added after roasting for a fresh finish.
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Oven Baked 3-Ingredient Canned Corned Beef Potato Bake
The Oven Baked 3-Ingredient Canned Corned Beef Potato Bake layers thinly sliced russet potatoes, onion, and canned corned beef in a greased baking dish. The ingredients are repeated until used up, and the dish can include a little water if the potatoes are thick-cut or especially starchy.
It bakes covered first so the potatoes soften, then the foil comes off for the final stretch so the top can brown. After the potatoes are fork-tender, the bake rests briefly before scooping, which helps the layered slices hold together better when served.
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Oven Baked 3-Ingredients Stuffed Potato Boats
Oven Baked 3-Ingredients Stuffed Potato Boats begin with whole russet potatoes baked until the skins are crisp and the centers are tender. Once they are cool enough to handle, each potato is split lengthwise and the fluffy insides are scooped into a bowl, leaving a thin layer in the skins so the shells keep their shape.
The warm potato filling is mashed with butter, shredded sharp cheddar, and optional salt and pepper until smooth and fluffy, then spooned back into the shells and topped with more cheese. A second bake melts the topping and lightly browns the edges, and the boats rest briefly before serving so the filling can settle.
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