Cheddar Garlic Potatoes Recipes

Steps:

• Preheat oven to 350°. In a heavy saucepan, mix flour, salt and milk until smooth. Add garlic and butter; bring to a boil. Cook and stir until thickened, 1-2 minutes. Remove from heat; stir in cheese until melted., In a greased 8-in. or 1-1/2-qt. baking dish, layer onion and potatoes. Top with sauce., Bake, covered, 25 minutes. Uncover; bake until potatoes are tender, 40-45 minutes.

Steps:

• 1. Preheat oven to 400. Peel and dice potatoes; cook in boiling water with 1 1/2 tsp. salt for 4 to 6 minutes. Slice green onions. In a bowl, mix sour cream, pepper, remaining salt, Italian spices, garlic pepper, shredded cheese and green onions together and blend well.
• 2. Drain water from potatoes and fold in sour cream mixture. Prepare a 9 x 13 inch baking dish with cooking spray. Put potato mixture in dish. Bake tor 45 to 50 minutes or til brown around edges. Serves 8

Steps:

• Peel potatoes and boil whole until tender, approximately 45 minutes. Drain and mash.
• Melt butter over very low heat in a medium saucepan. Add crushed garlic and continue cooking while stirring for 1 minute. Do not allow garlic to brown. Stir in milk. Add salt and pepper and graualy add grated cheese, stirring, constantly. Allow cheese to melt and pour over mashed potatoes. Beat potatoes to desired consistency.

Steps:

• Preheat oven to 400 degrees F. Rub potato skins with oil, sprinkle with salt and pepper and rub potatoes to coat. Bake potatoes in preheated oven 50-60 minutes, or until soft. Do not wrap potatoes in foil. Remove potatoes from oven and slice skin off the tops. Scoop potato flesh into a large bowl, reserving intact skins. To potatoes, add all but two tablespoons of cheese plus egg, butter, roasted garlic and liquid smoke if using. Mash potatoes while gradually adding milk. Spoon mixture into skins and top with remaining cheese. Bake for an additional 15 minutes or until golden brown.

Steps:

• Put a rack in the middle of oven and preheat oven to 400 degrees F.
• Cut off and discard top quarter of garlic head. Place in a piece of foil and drizzle with just a tiny amount of olive oil (about 1/8 teaspoon). Bring up all sides of foil and twist tightly at the top to wrap the garlic tightly in the foil. Scrub potatoes and prick with a fork. Bake potatoes and garlic on oven rack for 45 minutes.
• Remove garlic and let cool. If crispy skin is desired, rub potatoes with olive oil and cover with foil; continue baking potatoes until tender, about 20 minutes more. Take potatoes out of oven, but leave the oven on.
• Squeeze pulp from garlic cloves into a medium bowl and discard skin. Stir in butter, sour cream, and 1 cup Cheddar. Cutting lengthwise, slice off top quarter of each potato and discard. Leaving 1/4-inch-thick shells, scoop flesh out of potatoes and add to cheese mixture. Mash with fork to combine. Season with salt and pepper and divide among shells.
• Arrange potatoes in a small baking pan and sprinkle with remaining 1/2 cup Cheddar. Bake until heated through, 15-20 minutes. Add a dollop of sour cream and a generous sprinkling of chopped green onions on top before serving.