07/01/2013 09:00 EDT | Updated 08/31/2013 05:12 EDT

Eat your spuds - in nachos, topped with lobster or in chocolate cake

—Here are some recipes using potatoes in less traditional ways.

Potato Nachos

4 medium russet potatoes, crinkle cut or thinly sliced

250 ml (1 cup) vegetable oil, divided

225 g (1/2 lb) ground beef or chicken

1/2 each red pepper, onion and tomato, cut in medium dice

125 ml (1/2 cup) chopped cilantro

5 ml (1 tsp) cumin

10 ml (2 tsp) dried oregano

5 ml (1 tsp) paprika

Chili flakes, to taste

Salt, to taste

250 ml (1 cup) grated cheddar cheese

Sour cream, salsa and guacamole, to taste

In a large saute pan, heat 30 ml (2 tbsp) of the oil. Add ground beef, red pepper and onion and cook over medium heat until meat is almost fully cooked.

Add cumin, oregano, paprika and chili flakes and continue cooking for 2 minutes; set aside.

In a large saute pan, heat remaining vegetable oil over medium-high heat. When oil is hot, fry potato slices until crispy. Remove from oil, drain on paper towels and season with salt.

Lay potato chips overlapping in a single layer on a baking pan lined with parchment paper.

Top with ground beef mixture and cheddar cheese; bake in a 180 C (350 F) oven until cheese is melted.

Remove from oven and top with tomato and cilantro. Serve with a side of sour cream, salsa and guacamole.

Makes 4 servings.


Orange-Tarragon Lobster Topped Baked Potato

4 large russet potatoes

250 ml (1 cup) chopped cooked lobster meat

15 ml (1 tbsp) mayonnaise

10 ml (2 tsp) chopped fresh tarragon

1 ml (1/4 tsp) coarse salt

125 ml (1/2 cup) chopped fennel

2 ml (1/2 tsp) orange zest

30 ml (2 tbsp) orange juice

5 ml (1 tsp) olive oil

Pepper, to taste

Heat oven to 200 C (400 F).

Gently scrub potatoes to remove dirt and loose skin; prick each potato several times with a fork. Bake for 45 minutes or until cooked through. Let cool slightly. Cut top off potatoes (lengthwise).

In a bowl, mix together remaining ingredients. Top each potato with mixture and serve immediately.

Makes 4 servings.


Potato Chocolate Cake

250 ml (1 cup) mashed hot Yukon Gold potatoes

250 ml (1 cup) lukewarm water

150 ml (2/3 cup) butter, softened

500 ml (2 cups) brown sugar

5 ml (1 tsp) vanilla extract

4 eggs

500 ml (2 cups) all-purpose flour

175 ml (3/4 cup) cocoa, plus extra for dusting pan

11 ml (2 1/4 tsp) baking powder

2 ml (1/2 tsp) baking soda

Pinch salt

175 ml (3/4 cup) semi-sweet chocolate chips

Icing sugar or icing (optional)

Heat oven to 180 C (350 F). Lightly grease a 33-by-23-cm (13-by-9-inch) baking pan and dust with cocoa powder. Remove excess cocoa powder and set aside.

In a bowl, whisk water into mashed potatoes until mixture is smooth.

In a separate large bowl and using an electric mixer, beat butter, brown sugar and vanilla for 4 to 5 minutes until light and fluffy.

Add 2 of the eggs and mix until blended, scraping down sides of bowl; add remaining eggs and continue mixing until well blended.

In another bowl, sift together flour, cocoa, baking powder, baking soda and salt; stir to combine.

At low speed, alternate adding sifted dry ingredients with potato mixture until incorporated. Fold in chocolate chips.

Place batter in prepared pan; smooth out top. Bake for 30 minutes or until cake springs back when pressed lightly and begins to pull away from the sides of the pan.

Let cool in pan on a rack. Sift icing sugar over cake or spread with icing of your choice.

Store at room temperature for up to 3 days in an airtight container. Cake also freezes well.

Makes 12 to 16 servings.

Source: Prince Edward Island Potato Board.