Mother Russet

Created by:

Zoe Peleti — Astoria, NY

Taste the mother of all russet recipes. Taking cues from the beloved loaded potato, the Mother Russet has it all: Wisconsin cheddar and gouda, a russet potato, broccoli, thick-cut bacon, chives and scallions. It’s even served on potato bread (of course).


Heat oven to 400°F. On rimmed baking sheet, toss potato slices and broccoli florets with olive oil and pepper to taste. Roast 20-25 minutes, tossing once during baking.

Meanwhile, cook bacon until crisp; set aside. Mix sour cream, scallions and chives in small bowl; set aside.

Spread 1 side of each bread slice with butter. Place 1 cheddar and 1 gouda slice on unbuttered side of each bread slice. Divide roasted potatoes and broccoli over 2 bread slices. Spread a dollop of sour cream mixture over vegetables. Top with 2 bacon slices each. Place remaining 2 bread slices over, buttered-side up, to make sandwiches. Heat skillet over medium; place sandwiches in skillet and grill, flipping once. until bread is golden and cheese is melted. Halve sandwiches and serve immediately.


  • 1 large russet potato, thinly sliced
  • 2 cups small broccoli florets
  • Olive oil
  • Freshly ground black pepper
  • 4 slices thick-cut smoked bacon
  • 1/4 cup sour cream
  • 2 tablespoons scallions, chopped
  • 2 tablespoons chives, chopped
  • 4 slices potato bread
  • 4 tablespoons (1/2 stick) butter, softened
  • 4 slices Wisconsin Cheddar cheese
  • 4 slices Wisconsin Gouda cheese
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