If you’re looking in the fridge and wondering what to serve with baked potatoes, I have you covered.
Baked potatoes are such an easy and incredible side. When done right, the skin will be slightly crisp and salty, and the insides should be fluffy, buttery, and to die for.
It all starts with a Russet potato. They’re made for this, so why risk using anything else?
The trick to getting just the right consistency is to bake it nice and high, brushing the skin with butter and sprinkling with plenty of flaky sea salt.
Now, you have the perfect baked potato, but what do you serve it with?
To be honest, I would be happy to eat a baked potato with nothing more than butter and salt.
The Brits like to have baked potatoes as a meal, topping them with everything from cheese and beans to chicken tikka masala. Yes, I’m totally serious.
But if that seems a little too extreme, don’t worry. I have a list of 17 great options right here.
Though buttery and usually loaded with salty goodness, baked potatoes are pretty mild in flavor.
With that in mind, they make the perfect partner for something with extra flavor.
Grilled BBQ chicken is bursting with amazing flavors, from tangy BBQ sauce to smokey char.
The crispy skin is always my favorite, and I love how it tastes against the fluffy potato.
To be sure your chicken is perfect, baste it with BBQ sauce a few times while it cooks. That way, it will turn sticky and sumptuous.
One of the best things about baked potatoes is the fact that they’re so economical.
Since pot roast isn’t always very cheap, it’s nice to know you have a tasty and filling side to go along with it that will save you some pennies.
This recipe is my go-to, partly because I put ranch on everything, and partly because it’s so simple.
All you’ll have to do for this fantastic pot roast is to put everything into the Crockpot.
After 8 slow hours, the beef will be fork tender and just a little spicy.
I think people shy away from cooking steak at home because they’re afraid it won’t turn out quite right.
And since it’s not the cheapest meal, you’ll want it to be perfect every time!
To cook the perfect steak at home, always start with room temperature meat.
This means it should be out on the counter at least a half-hour before you plan to cook it.
When cooking, you’ll need the pan to be nice and hot before the meat goes in. As soon as the steak touches the pan, that’s it.
Don’t touch! Let that baby cook and get a lovely crust on one side before turning and repeating the process.
I like to cook my steaks for around 3 minutes on either side and then leave them to rest.
For thicker cuts, cook the steak for a minute or two on either side and then pop the skillet in the oven for 4 to 5 minutes.
Always let your steak rest and baste with butter whenever possible.
If short ribs are on the menu when we eat out, I almost always indulge. The tender, melt-in-your-mouth beef is just so rich and juicy that I can never resist.
The trick to getting your short ribs so tender at home is to use a slow cooker. Though, you can cook them in a regular oven if you don’t have a Crockpot.
If you want to use a traditional oven, sear your meat and then braise them in a low oven for 7 to 8 hours.
I like to use the slow cooker because it’s easier and uses less energy than having the oven on all day, but both options will be great.
For a braising liquid that really deepens the flavor, try roasting a tray of onion and carrot with some tomato paste.
Use the charred veggies in the stock and discard when the meat is done.
I first tried this while I was in the UK, and I was amazed at how good it is!
The combination of hot and cold is brilliant, but it’s the crunchy texture of the slaw with the fluffy potato that I liked the most.
Since your coleslaw will have mayo in the mix, there’s no need to add anything extra to your baked potato.
I might not eat a baked potato with a burger since it’s finger food and fries are way easier.
But cheeseburger meatloaf and baked potatoes are match-made in culinary heaven.
This meatloaf is especially delicious with its abundance of melted cheese inside.
I like the pinwheel method the best because you know you’ll get lots of cheese all the way through.
If you’re unaware, beef tips are such a great way of getting some tasty beef without the hefty price tag.
When butchers are trimming their various cuts, many will save up odds and ends and sell them for much less than your typical cut amount.
And they taste just as good! For this recipe, you’ll be simmering the beef in a delicious gravy, so you know it will be tender.
No, that’s not a typo. This really is b-e-e-t wellington! Your vegetarian friends will be so happy at the next gathering.
Even if you’re not a fan of beets, you can’t deny how impressive this dish looks. The colors are just so vibrant.
This might not seem like something you might pair with a baked potato, but hear me out!
As creamy and delicious as this soup is, I usually need to have a half sandwich side to make it a full meal. So instead, why not go for a buttery potato?
The best part is dipping the skin into the cheesy soup!
I’m a huge fan of salmon. Not only is it beautiful with its pink hue, but it’s super meaty and satisfying to boot.
It’s also so easy to elevate, and this honey glaze is just to die for.
Remember to sear your salmon before making the glaze, so you get a nice crust, and then baste your fish so the glaze can seep into every bite.
Just in case you’re curious about those crazy Brits and their wild baked potatoes, I just had to include a recipe for baked beans.
It’s not as easy as opening a can, but the flavor is so much better. These beans will be smoky, meaty, and just sweet enough.
Plus, you can add or leave out the spice to your liking.
To make it a classically British meal, load your potato with lots of mature cheddar and add the beans on top, letting it all melt together.
There’s so much to love about this broccoli salad, but the main thing is that it’s not just broccoli!
This salad has cauliflower, bacon, and cheddar cheese, too, making it a world ahead of the usual broccoli salads you’re used to.
One of my favorite ways to eat leftover chili is to spoon it over a hot baked potato. As good as the chili is, I like to have something on the side to change the texture a little.
This vegetarian recipe is so filling; you won’t miss the meat at all. Between the onions, pepper, carrot, celery, tomatoes, and beans, there’s so much going on.
I also like to throw in some corn for color and a touch of sweetness.
We’ve all been let down by a bland, dry chicken breast in the past, but those days are behind us.
Now, we’re always going to coat the chicken in mayo and parmesan to keep those juices locked in, right?!
It might not be the healthiest option, but it sure is the tastiest! And it will be perfect on a plate beside a crispy-skinned baked potato.
Rich beef stew is such a satisfying dinner, and it’s genuinely worth every single step – of which there are many.
This recipe does give some great shortcuts that honestly don’t alter the end result.
I’ve made this in the oven and the slow cooker, and it was just as good both times.
Because this dish is so rich, it really needs something mild on the side.
The veggies and beef are so pronounced, and a baked potato will mellow out those robust flavors just right.
Chicken piccata is light, bursting with flavor, and dangerously easy to make.
The sauce needs just four ingredients – butter, lemon juice, white wine, and capers. The butter is so rich and is enhanced perfectly by the white wine.
Lemon juice provides a touch of freshness, and I love the salty notes you’ll get from the capers.
Together, it’s the perfect medley and makes this chicken irresistible.
And what could be better on the side of a buttery, salty chicken dish? How about a buttery, salty potato?
Tilapia is a great, mild, inoffensive fish that even the kids will love. It’s not super fishy, and it’s so easy to make.
All it needs is a little butter, garlic, and lemon, plus 10-12 minutes in the oven to be tender and delicious. You can even bread it to make your own fish sticks.
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