Used to love serving these:

Stuffed potatoes: Graham Kerr
-- Galloping Gourrmet's recipe

Wash and clean a whole baking potato, then dry
Rub skin with oil, when roll in salt and place in oven and bake until done.

Cut potato in half, scoop out the potato
Mash potato with milk and butter, s&p to taste and before adding back to the potato halve, finely chop some red tomatoes and green onion including green part for color, and mix in with the mashed potato

Fill each potato halve and top with grated cheese and heat in oven until warm and cheese is melted.

Accordion Potatoes

Yield: 10
Ingredients:

About 10 medium potatoes, such as Yukon gold, scrubbed clean
Bay leaves and thyme sprigs
Salt and pepper
2 tbsp olive oil
2 tbsp butter

Directions:

Heat the oven to 375ðF (190ðC). Cut slices into the potatoes, (the same as for hard-boiled eggs), only without going all the way through. Insert a few herbs into each. Lay them on a baking sheet, and season with salt and pepper. And drizzle with oil. Bake until brown, crisp on the outside and soft inside, 45 minutes to an hour.

These are so good. Nice and crispy.

Crash Hot Potatoes - Pioneer Woman

Ingredients

12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Here is a link that might be useful: PW Crash Hot Potatoes

PATIO POTATOES

4 potatoes, sliced
1 envelope dry onion soup mix
1 pt. sour cream
4 T. milk

Mix soup, milk and sour cream. Place potato slices on foil and cover with sour cream mix. Close foil securely. Grill 45 to 50 minutes

GS loves these when I serve these with shrimp.

New Potatoes or Red Potatoes
10 medium serves 4
Salt
1 teaspoon
Fresh Chives ***I used dried parsley
1/4 cup
Butter
1 tablespoon
1. Scrub unpeeled new red potatoes and cut in half.
2. Bring to a boil in well-salted water.
3. Reduce to a simmer.
4. Simmer ONLY 10 Minutes
5. Drain
6. Add Chives and Butter to Taste. You may substitute a very good olive oil for butter.

Jalapeño Potatoes

3 Tbs butter
3 Tbs all-purpose flour
2 cups milk
1 cup shredded Cheddar cheese
1 4-ounce can chopped jalapeño peppers
1 2-ounce jar chopped pimientos, drained
Salt and freshly ground pepper to taste
1 1/2 lbs Yukon Gold or other boiling potatoes, peeled and thinly sliced

Heat the butter in a saucepan over moderate heat and stir in the flour. Cook for 3 minutes and stir in the milk. Bring to a boil, stirring frequently. Stir in the cheese, jalapeños, pimientos, salt, and pepper. Toss with the sliced potatoes in a bowl and transfer to a greased 2-quart (2 L) baking dish. Bake in a preheated 350F (180C) oven until the potatoes are tender and the top is lightly browned, about 1 hour. Serves 4 to 6.

Mr. L's Mashed Potatoes

Serves 4

3 large russet potatoes - peeled and cubed
1/2 stick unsalted butter
1/3cup sour cream
1/4cup buttermilk
1teaspoon salt (to taste)
1/2tablespoon whole black peppercorns
2 large rosemary sprigs
3-5 cloves garlic (depending how big they are)

1. Put all the dairy in a dish and allow it to come to room temperature

2. Fill a large pot 2/3 full of salted water. Add the peppercorns, garlic and rosemary. Bring to a rolling boil and remove the rosemary, then add the potatoes.

3. Boil until the potatoes are very soft, then drain them and put them back in the pot - garlic and peppercorns and all. Let them sit and steam for about 5 minutes.

4. Add the dairy and mash until creamy. I use a hand masher but you could use a hand mixer as well. Serve with a steak and a big glass of good red wine!

Crispy Potato Wedges

4 medium russet potatoes, cut into large wedges
1 tablespoon vegetable oil
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
2 cloves garlic, minced (optional)
Ketchup

Place potatoes in a large bowl; add cold water to cover. Let stand for 15 minutes.

Preheat oven to 425 degrees.

Spray a nonstick baking sheet with cooking spray; set aside.

Drain potatoes in a colander. Spread on a double layer of paper towels. Cover with a second layer of paper towels. Press down on the towels to dry the potatoes. Transfer potatoes to a clean large bowl.

Sprinkle with oil, pepper and salt; toss gently to combine. Arrange seasoned potatoes in a single layer on prepared baking sheet. Bake potatoes for 20 minutes. Using a spatula, turn potatoes; sprinkle with garlic. Bake until golden, about 20 minutes, turning baking sheet after 10 minutes for even browning. Serve immediately with ketchup on the side.

Rumbledethumps

Source: The Scottish Lion, North Conway NH

1 lb potatoes, roughly diced
16 oz cabbage, finely shredded
4 T butter
1 c onion, diced
3/4 c sharp cheddar cheese, grated
1 tsp chives

If baking, preheat oven to 400F.

Boil the potatoes until knife inserts easily; drain and mash the potatoes. Set aside.

Melt butter in large skillet, add cabbage, onion and cook until soft, but not browned. Stir in chives. Add mashed potatoes. Season with salt and pepper.

Turn into buttered pie plate or individual ramekins, sprinkle with grated cheese, and brown under broiler or bake at 400 degrees for 10 minutes.

This is a really easy way to get a baked potato effect when you don't want to turn on the oven. Put a little oil in the bottom of a sauce pan or frying pan with a tight fitting lid. Add small to medium size red or yellow potatoes, washed but not peeled. Turn the heat somewhere between medium and low and let them cook. Shake the pan occasionally. The skins get nice and crispy. It takes 45 minutes to an hour so you can do this when you are doing something else.