14 Simple Ingredients To Give Your Baked Potato A Taste Of Fall

As the weather starts to cool off, it's time to add cozy dinners to the menu. Soups and stews are an obvious choice, but delicious and warming meals don't have to require hours at the stove. Baked potatoes are another fall favorite, whether you're serving them as a hearty side or an easy main course. And these roasted spuds don't have to take hours if you have the right technique: Jacques Pépin's method gets fully cooked potatoes on the table in under 30 minutes.

Once your potatoes are cooked, it's time to consider toppings. Flavor-wise, a baked potato is a blank canvas. It's hard to beat a steaming baked potato topped with classic ingredients like sour cream, bacon bits, and chives, but those aren't your only options. From the leftovers in your fridge to the sauces and spices in your pantry, almost anything can transform a baked potato into a delicious dinner. Give your baked potatoes a taste of fall with one of these simple, flavor-packed ideas that are far from basic.

Is there anything more classic than a baked potato slathered with butter? To give your potato instant fall vibes, swap the plain salted butter for a compound butter made with hard herbs like sage, rosemary, or thyme. While you can buy pre-made versions, you can easily make your own compound butter by using fresh herbs and other grocery store ingredients. Just be sure to chop the herbs as finely as you can so they distribute evenly — and don't get stuck in your teeth.

For a richly flavored topping that won't weigh you down, reach for meaty mushrooms like maitake, which are in season from September to November. Transform the mushrooms into a finely chopped duxelles — the savory mixture of mushrooms, shallots, garlic, and butter used in beef Wellington — and spoon them over a split potato for a surprisingly easy meat-free topping.

In our opinion, salsa macha might be the perfect baked potato topping. It is spicy, crunchy, and smoky, and the fragrant oil will seep into every nook and cranny. Salsa macha is a unique combination of deeply toasted nuts and seeds (think pepitas, peanuts, and sesame seeds) with fruity dried chiles and sizzled garlic for a serious flavor bomb. If you don't already have this Mexican condiment in your fridge, consider this your sign.

Sour cream and chives may be a go-to baked potato topping, but lean into fall's cozy vibes and take it to the next level. Crème fraîche is similar to sour cream, offering a richer taste and texture. While your potatoes bake, make the garlic confit by submerging peeled garlic cloves in olive oil and bring to a very low simmer for at least 45 minutes. Then smear a few sweet and savory cloves on your potato before topping with crème fraîche.

Topping your baked potato with cheesy broccoli is the ideal way to get your veggies with your daily dose of cheese sauce. Grab a pack of cheesy broccoli from the freezer aisle at your local grocery store, or make this wildly easy microwave cheese sauce using a few slices of American cheese and a couple tablespoons of half-and-half, then spoon the sauce over steamed or roasted broccoli for a delicious potato topping.

If you've got potatoes in your pantry and chili in your fridge, there's no reason to hit the Wendy's drive-through. Bake and split your potato, then top it with leftover or canned chili and a hefty pile of shredded cheese. Put the chili-cheese potato in a warm oven to melt the cheese, or pop it under the broiler until the cheese is browned and bubbly.

Pani puri, the beloved Indian chaat, features a crunchy shell filled with potato, onions, cilantro, and chaat masala, all dunked into a bright and tangy sauce often made with fresh herbs and tamarind. Give your baked potato the street food treatment by topping it with herbs and spices, a dollop of sour cream, and Indian green or serrano chiles, and chaat masala before drizzling it with pani for a wildly flavorful dish.

Transform a simple baked potato into a hearty meal with a topping of garlicky braised greens. Reach for something hardy like kale or chard, then braise the torn leaves with garlic and red pepper flakes until they are tender. Once cooked, finish the greens with a splash of red wine vinegar for a hit of acid that will brighten the entire dish.

There is a wide world of chili crisps to choose from, whether you prefer it mild and sweet or numbingly spicy with Szechuan peppercorns. (The mild, yet surprisingly complex, Fly By Jing is one of our favorites.) Whatever your chosen variety, grab a jar the next time you make baked potatoes to add a pleasant heat and crunchy texture.

When it comes to texture, baked potatoes don't have a whole lot going for them. Sure, the skin gets a little crispy, but for the most part the whole thing is pillowy and soft. Adding an autumnal topping like spiced pumpkin seeds will give your baked potato a dose of texture alongside whatever flavors you choose. If you're making your own, roast the pumpkin seeds right before serving so they're shatteringly crisp.

Braised meat is a natural pairing for starches, and birria is no exception. Instead of reaching for a tortilla, though, use birria to top your baked potato. The tender meat, subtle smokiness, and delicious consommé pop against the earthiness of the potato, and pair even better with some melted cheese, chopped white onion, and cilantro.

Love Buffalo wings? Give your baked potato a game-day upgrade with a topping of chicken, blue cheese, crisp sliced celery, and butter-laced Buffalo sauce (which is not the same as hot sauce, FYI). Use whatever leftover chicken you've got in the fridge, or heat up breaded chicken nuggets for some added crunch.

The slicers at Katz's Deli in New York City love piling their pastrami on a knish instead of rye bread, but if you don't have the potato-filled pastry on-hand, sub a baked potato. Slather your potato with spicy mustard before layering on chopped pastrami. Got corned beef instead? Swap the mustard for Thousand Island dressing, add corned beef and a layer of sauerkraut, and top it with Swiss cheese for a Reuben-style baked potato.

A twice-baked potato has the increased appeal of a creamy filling and a crispy bottom — just like an open-faced tuna melt. Once you've scooped out the potato flesh, combine it with your favorite tuna salad and spoon it back into the shell. Cover the whole thing with sliced or shredded cheese, pop it under the broiler until melted, and enjoy.