Ingredients for 12 servings

6 medium Idaho or Russet potatoes

For the chicken:

1/3 cup hot cayenne pepper sauce (I used Frank's)
½ onion
1 celery stalk
1 clove garlic
12 oz boneless skinless chicken breast (or tenderloins)
16 oz fat free low sodium chicken broth

For the toppings:

¼ cup Skinny Blue Cheese Dressing
½ cup carrots, cut into 2-inch matchsticks
1 large celery stalks, cut into 2-inch matchsticks
12 tbsp reduced fat shredded cheese

Directions

Ingredients for 6 servings

¼ teaspoon salt
1 cup chopped sweet pickles
1 cup mayonnaise
1 hard-cooked egg, chopped
1 small bell pepper, chopped
1 small onion, chopped
1 teaspoon dry mustard
6 medium red potatoes, peeled and chopped

Directions

Ingredients

1 dozen mini potatoes
kosher salt
olive oil

For toppings:

baby greens, salsa, cheese, bacon, sour cream

Directions

Ingredients for 8 servings

¼ teaspoon ground black pepper
½ cup grated Parmesan cheese
1 cup mayonnaise
1 teaspoon anchovy paste
2 cloves garlic
2 cups chopped romaine lettuce leaves
2 lbs. potatoes (5 to 6 medium) peeled and cut into ¾-inch chunks
2 tablespoons lemon juice
2 teaspoon Dijon mustard
2 teaspoon Worcestershire sauce
3 pieces bacon, crisp-cooked and crumbled (optional)

Directions

Ingredients for 4 servings

 ½ cup low-fat milk
1 cup shredded Cheddar
2 scallions, chopped
2 tablespoons unsalted butter
4 large russet potatoes, scrubbed well
6 slices turkey bacon
salt and pepper

Directions

Ingredients for 8 servings

5 tablespoons duck fat
8 garlic cloves
8 sprigs thyme
16 medium-sized potatoes (each about 175g/6oz)
sea salt

Directions

Ingredients for 4 servings

½ tbsp rosemary, chopped
1 tbsp olive oil
1 tbsp parsley, chopped
1 tbsp thyme, chopped
2 kg baby chat potatoes, skins on and cleaned
50 g butter, softened
zest of 1 lemon

Directions

Ingredients for 4 servings

100 g feta, crumbled
1/2 red onion, finely chopped
3 Tbsp chopped fresh herbs
1 tsp MAGGI Green Herb Stock Powder
1 packet MAGGI Creamy Potato Mash
1/2 cup milk
1 egg, lightly beaten
2 Tbsp oil

Directions

Place feta, onion, chopped fresh herbs, MAGGI Green Herb Stock Powder and contents of MAGGI Creamy Potato Mash packet in a bowl.
Mix milk and egg together and add to other ingredients. Mix until ingredients are well combined.
Shape mixture into 8 small cakes.
Heat oil in a large fry-pan.
Fry potato cakes lightly over a medium heat unti golden brown and cooked through.
Serve two potato cakes with mesclun salad and a dollop of your favourite chutney.

Ingredients for 6 servings

2 1/2 pounds orange-fleshed sweet potatoes
1/3 cup coconut milk
1 tablespoon fresh ginger, grated
1 tablespoon maple syrup
1/2 teaspoon fine-grain sea salt
1/3 cup raw, unsweetened grated coconut
2 tablespoons olive oil or melted butter
1/3 cup toasted macadamia nuts, chopped

Directions

Preheat your oven to 350F degrees, a rack in the upper third. Butter or oil 6 ramekins or a single medium-sized casserole dish.
Wrap each sweet potato in foil, pierce numerous times with the tines of a fork and place in the oven for somewhere between an hour and an hour and a half, until each is baked through. Times vary greatly depending on the size of your sweet potatoes - in the end you should be able to cut through the center flesh as if it were soft butter. Remove the potatoes from the oven, let them cool for a few minutes, and cut each sweet potato in half. Scrape the flesh into a medium mixing bowl. You should have about three cups of sweet potatoes. In a large bowl mash the sweet potatoes with the coconut milk. If my sweet potatoes are on the fibrous side, l take a hand blender to them for a minute or so (alternately you could use a food processor). Stir in the ginger, maple syrup and salt. Let it sit for a few minutes, stir again and taste - adjust the seasoning if you need to - this is your chance to get the right amount of salt and ginger in the sweet potatoes before they go in the oven.
Spoon the sweet potato mixture into individual baking dishes (or single larger baking dish), sprinkle with coconut, drizzle with olive oil and bake uncovered until warm and the coconut golden roughly 30 - 40 minutes. Remove and sprinkle with the toasted macadamia nuts.