The Spud: Simple, hearty, and oh so satisfying

Come evening, families across the U.S. all have one burning question … What’s for dinner?

Now more than ever, family chefs need super supper staples that allow for a hearty meal at a moment’s notice on a family-friendly budget that still delivers big on flavor.

For ease, simplicity, great taste and a grocery bill that won’t break the bank, comfort foods win every time. In particular, the humble potato weighs in as one of the top, all-time favorite comfort foods.

Think steaming baked potatoes, savory home fries and rosemary roasted red skin potatoes. Or, how about a side of your family’s favorite french fries or creamy mashed potatoes? Because of its great versatility, the potato carries universal appeal. Dress it up or dress it down, serve it to kids or adults, go low-fat or decadent — whatever way you serve your potatoes, they’re sure to satisfy.

With national trends toward smart spending and keeping it simple, home-cooked foods often appeal more than pricey takeout or restaurant fare. But, who has time to peel and cook potatoes on a weeknight?

The recipes included here feature the perennial comfort food staples, shepherd’s pie, sweet potato casserole and potato soup. The sweet potato casserole is the usual, time-honored favorite with a buttery streusel topping, starring brown sugar and pecans. The shepherd’s pie and mashed potatoes put a little twist on tradition; the mashed potato topping on the pie is spiked with sour cream, horseradish and Worcestershire for an extra zing. The potato soup offers a blend of potatoes, bacon, cheddar, green onions and broccoli florets.

With the use of pre-cut real potatoes, these appetizing dishes come together in a fraction of the time they would normally take. Simple, hearty, satisfying — and homemade without a hassle — think of it as comfort food, at its best.

Beefy Shepherd’s Pie with Horseradish Mashed Potato Topping

Makes 6 servings

1 bag Russet Potatoes (24 ounces)

4 slices bacon

1  1/2 pounds beef stew meat

1 onion, chopped

2 cups frozen mixed vegetables

1 jar beef-style gravy (12 ounces)

1 cup lower sodium beef broth

1 packet brown gravy mix (1.6 ounces)

1/4 cup sour cream

1 tablespoon prepared horseradish

1 teaspoon Worcestershire sauce

Preheat oven to 350°F. Lightly spray a shallow 9 x 13-inch baking dish with cooking spray; set aside.

Fry bacon in a large skillet over medium heat until browned, but not crispy. Remove bacon with slotted spoon to plate lined with paper towels. Drain all but 2 tablespoons of fat from pan. Add stew meat and brown on all sides. Add onions and sauté for 2 minutes more. Stir in vegetables, cooked bacon, gravy, broth and gravy mix. Bring to a boil and reduce to simmer for 1 minute. Transfer to prepared baking dish and set aside.

Prepare mashed potatoes according to package directions. Stir remaining ingredients into prepared mashed potatoes and distribute evenly over stew mixture. Bake in preheated oven for 30 to 40 minutes or until hot and bubbly.

Serve hot.

Loaded Potato Soup

Makes 4 to 6 servings

1 bag potatoes (24 ounces)

2 cups broccoli florets, frozen

1 jar creamy Alfredo sauce

2 cups milk

1/4 pound bacon

1 cup cheddar cheese

1/4 cup green onions, chopped

Prepare potatoes in the microwave, as directed on package. While potatoes are cooking, cut bacon into small strips, chop green onions and shred cheddar cheese. Fry bacon in a saucepan over medium-high heat, set aside. Drain bacon grease, turn heat down to medium-low and pour Alfredo sauce into saucepan. Add milk and broccoli florets, and stir soup occasionally. Pour one cup of cooked potatoes into small bowl, mash. Blend mashed potatoes into soup. Pour 1 cup of cooked potatoes into individual serving bowls. Ladle soup over the potatoes. Top with cheese, bacon and green onions.

Sweet Potato Casserole

Makes 6 to 8 servings

1 bag sweet potatoes (24 ounces)

1/3 cup milk

2 tablespoons butter

1/2 cup brown sugar

1/2 teaspoon salt

Streusel topping:

3/4 cup pecans, chopped

3/4 cup light brown sugar, firmly packed

1/4 cup all-purpose flour

2 tablespoons butter, melted

Cook potatoes according to package directions. Pour potatoes into a bowl, add milk, butter, brown sugar and salt, and then mash to desired smoothness. Place mashed sweet potatoes in an 8 x 8-inch casserole coated with cooking spray.

In a small bowl, combine all topping ingredients, and sprinkle over sweet potato mixture.

Bake at 375°F for 25 minutes, or until the topping is browned and the potatoes are thoroughly heated.

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