Corned beef and cabbage may be what you're looking forward to Friday as you celebrate St. Patrick's Day, but in case you want to mix it up a little, here are some great recipes from the Idaho Potato Commission that still pay tribute to the Emerald Isle.

Need a crowd pleaser? Try Reuben Irish Nachos. Crisp slices of roasted potatoes get topped with corned beef, sauerkraut, melted Swiss cheese and homemade Thousand Island dressing.How about a green stuffed potato? The luck of the Irish smiles on these cheesy baked Idaho potatoes with California avocado and guacamole.For more traditional Irish fare, how about Irish Stew? In Ireland lamb shoulder chops or leftover bits of beef are usually used to make this peppery stew. In this version, flavorful lean beef is simmered with vegetables in an aromatic broth. The long cooking brings out all the subtle flavors of the meat and vegetables, while the potatoes retain their texture and shape.Last, there's a recipe for colcannon, an Irish dish made with potatoes and cabbage. The Idaho Potato Commission's test kitchen says this recipe is ideal for days when a bit of comfort is needed, without a lot of effort. Serve it with a simple cut of meat, poultry or fish and a green salad.Reuben Irish NachosMakes 6 servings.1 pound Idaho red potatoes, cut into 1/8-inch slices1 tablespoon canola oil½ teaspoon kosher salt¼ teaspoon black pepper1½ cups chopped corned beef1½ cups sauerkraut, drained well1 cup grated Swiss cheese½ cup precooked crumbled bacon3 tablespoons Thousand Island dressing, plus more for serving2 tablespoons sliced scallions, for garnishPreheat oven to 450 F. Line two baking sheets with parchment paper or silicone baking mats.Add potato slices to a large bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat.Transfer the potato slices to the prepared baking sheets, spreading them out in an even layer, making sure not to overlap the slices. Bake for 12 minutes on each side, or until golden and slightly crispy.Turn the oven down to 350 F. Lightly grease a cast iron pan or small baking dish. Layer the potatoes in the bottom of the pan. Top with chopped corned beef, sauerkraut, and grated Swiss cheese (in that order). Sprinkle with crumbled bacon. Bake for 10-15 minutes, or until the cheese is meltedDrizzle the dressing over the top and garnish with scallions. Serve immediately.Lucky Irish Twice-Baked PotatoesMakes 4 servings.Baked potatoes:2 large Idaho russet potatoes, scrubbed2 tablespoons butter¼ cup sour cream¼ cup milk½ teaspoon salt¼ teaspoon freshly ground pepper1 cup grated Jack cheese or grated cheddar-jack cheese½ cup chopped chives1 ripe, Fresh California Avocado, peeled, seeded and cut into chunksSalt and pepper, to tasteGuacamole:1 ripe, Fresh California Avocado, peeled, seeded and cut into chunks1 tablespoon fresh lime juice2 tablespoons chopped cilantro leaves½ teaspoon salt, or to tasteTo make guacamole, mash avocado chunks with lime juice in a medium bowl. Add cilantro and salt. Blend until creamy.To make potatoes, preheat oven to 450 F. Bake whole potatoes in oven for 1 hour; remove potatoes and reduce oven temperature to 350 F.Let potatoes rest for 5 minutes, then cut in half lengthwise and scoop out potato flesh into large bowl. Remove potato jackets.Add butter, sour cream, milk, salt, pepper, and cheese to potato in bowl. Whip until creamy with electric hand mixer. Mash avocado chunks with lime juice in a medium bowl. Gently stir in chives and avocado pieces.Spoon mixture into halved potato jackets and bake in 350 F oven for 20 minutes.Top each with a heaping spoonful of guacamole to serve.Irish StewMakes 6 servings.2 pounds Idaho potatoes (4 medium potatoes) peeled and sliced 1/4-inch thick3 cups onions, peeled, cut in half and thinly sliced2 cups carrots, peeled and cut into 1-inch lengths12 sprigs fresh thyme, or 1½teaspoons dry thymeSalt to tasteFresh ground black pepper to taste2 pounds boneless blade steaks (6 lamb shoulder chops can be substituted)12 ounces prepared beef broth3 tablespoons flourFresh chopped parsleyPreheat the oven to 350 F.On the bottom of a 3-quart casserole dish or heavy pot with a lid, spread half the potatoes, onions and carrots. Season heavily with salt and pepper. Top with 6 sprigs of fresh thyme or ¾ teaspoon of dry thyme. Place the blade steaks or chops on top of the vegetables. Top the meat with the remaining potatoes, onions and carrots. Season well with more salt and pepper. Top with remaining dry thyme.Cover the stew with the beef broth and enough cold water to barely cover the top layer of vegetables in the pot. Place the lid on the pot and cook for 2½ hours until the meat and potatoes are fork tender.To serve, remove the meat, potatoes, and vegetables from the pot. Discard the thyme stalks if using fresh thyme.In a small bowl, blend 3 tablespoons of flour with enough water to make a smooth paste. With a wire whisk, blend the flour mixture into the hot broth. Stir well to dissolve the mixture. Place the pot on the stove and bring to a boil. Cook the sauce for 3 to 4 minutes until thickened. Season with salt and pepper.To serve, place the potatoes, vegetables and a piece of meat on plates or in large bowls. Top with sauce and garnish with fresh chopped parsley.Irish Colcannon with Spring Onions and LeeksMakes 4 to 6 servings.1 quart water1 teaspoon salt or to taste3 medium Idaho potatoes, peeled and cubed (about 6 ounces each)2 tablespoons milk½teaspoon black pepper2 cups chopped cabbage¼cup margarine or butter¼cup chopped green onions2 tablespoons chopped leeks2 tablespoons chopped fresh parsleyBring water and ½ teaspoon of the salt to boil in a large saucepan, add potatoes, return to a boil, reduce heat, simmer uncovered 20 minutes or until fork tender. Drain, reserving hot water and set water aside.Place potatoes in a medium bowl. Using an electric mixer, beat on low speed 1 minute, add milk and remaining ½ teaspoon salt and black pepper. Beat on medium until fluffy.Add the reserved water to saucepan, bring to a boil over high heat, add cabbage, return to a boil and continue boiling 5 minutes or until tender, drain.Melt margarine in a large skillet over medium heat, add onions and leeks, cook 6 minutes or until browned, stirring frequently. Stir in the mashed potatoes and cabbage, heat thoroughly and serve topped with parsley.