<\/p>\n
If there is one food item that\u2019s pretty much universally beloved, it\u2019s the humble potato. <\/p>\n
From mashed to baked to roasted to scalloped, there are endless ways to serve a potato, and because they\u2019re so versatile, potatoes make the perfect side dishes or appetisers for any occasion. <\/p>\n
Whether you choose to serve your potatoes hot, cold, or fried, these delectable potato dishes are sure to have everyone at the table begging for more.<\/p>\n Cheese and herb potato fans<\/strong><\/p>\n Ingredients<\/strong><\/p>\n 8 medium potatoes<\/p>\n \u00bd cup butter, melted<\/p>\n 2 tsp salt<\/p>\n \u00bd tsp pepper<\/p>\n \u2154 cup shredded cheddar cheese<\/p>\n \u2153 cup shredded Parmesan cheese<\/p>\n 2 tbsp each minced fresh chives, sage, and thyme<\/p>\n Method<\/strong><\/p>\n Preheat the oven to 200\u00b0C.<\/p>\n With a sharp knife, cut each potato crosswise into \u215b slices, leaving slices attached at the bottom; fan potatoes slightly and place in a greased 13\u00d79-inch baking dish.<\/p>\n In a small bowl, mix butter, salt and pepper; drizzle over potatoes.<\/p>\n Bake, uncovered, for 50-55 minutes or until potatoes are tender.<\/p>\n In a small bowl, toss cheeses with herbs; sprinkle over potatoes.<\/p>\n Bake about 5 minutes longer or until the cheese is melted.<\/p>\n Shepherd\u2019s pie potato bowls<\/strong><\/p>\n Ingredients <\/strong><\/p>\n 4 large potatoes<\/p>\n 4 tbsp unsalted butter plus 1 tbsp melted butter<\/p>\n \u00bc cup milk<\/p>\n \u00bc cup sour cream<\/p>\n Salt and pepper<\/p>\n \u00bc cup chopped fresh chives<\/p>\n 1 small carrot<\/p>\n 300g minced beef<\/p>\n 2 tbsp Worcestershire sauce<\/p>\n 1 tbsp tomato paste<\/p>\n 1 tsp thyme<\/p>\n \u2153 cup frozen peas, defrosted<\/p>\n Method<\/strong><\/p>\n Prick the potatoes all over with a fork and brush them with 1 tablespoon of melted butter.<\/p>\n Put on a microwave-safe plate and microwave, flipping halfway, until fork tender, about 20 minutes. (Alternatively, bake in the oven at 200\u00b0C on a baking sheet until cooked through and fork tender, for about 1 hour.)<\/p>\n Let cool slightly.<\/p>\n Cut a 2.5cm thick slice off the top of each potato. Carefully scoop out the flesh into a medium bowl and mash with the milk, sour cream, 2 tablespoons butter, and 1 teaspoon salt using a fork or potato masher.<\/p>\n Fold in the chives. Put the potato bowls on a baking sheet.<\/p>\n Preheat the oven to 200\u00b0C. Meanwhile, melt 1 tablespoon of butter in a large skillet over medium heat. Add the carrots and cook, stirring occasionally, until softened and lightly browned, 5 to 6 minutes.<\/p>\n Add the beef and cook, breaking it up with a wooden spoon, until cooked through, about 4 minutes.<\/p>\n Stir in the Worcestershire, tomato paste, thyme, \u00bd teaspoon salt, and 1 cup water and bring to a boil, then reduce heat and cook until the beef and carrots are coated in sauce with a little extra sitting on the bottom of the pan, about 1 minute.<\/p>\n Stir in the peas until heated through, 1 to 2 minutes more.<\/p>\n Spoon the beef mixture into the potato bowls.<\/p>\n Spoon or pipe the mashed potatoes on top of the beef mixture and bake until heated through and the potatoes are brown on top, about 15 minutes.<\/p>\n Cut the remaining tablespoon of butter into 4 slices and top each potato with one.<\/p>\n