CHEESEBOARD SUPPER POTATOES
I hope you enjoy this simple recipe for these stuffed spuds; other ideas for what to add include chopped ham or bacon, chopped peppers, fried mushrooms and cream cheese too. These baked potatoes can be made ahead of time, before the final baking, and then can be finished off in hot oven or under the grill just before serving, making them mid-week family friendly! (I used an assortment of cheeses I my recipe, bits and pieces that were cluttering up the fridge, which included Cheddar, Shropshire Blue, Caboc and some Somerset Brie. However, any British cheese would be wonderful in this recipe and you can add your favourites. I would like to bake these spuds with some Single Gloucester or Double Gloucester, Yorkshire Fettle and some Cornish Yarg next time, all favourites of mine. And, if you are serving these cheese stuffed potatoes to the little ones, then familiar hard and crumbly cheeses can be used, such as Red Leicester, Wensleydale, Cheshire or Lancashire)
Provided by French Tart
Categories Lunch/Snacks
Time 1h40m
Yield 4 Stuffed Baked Potatoes, 4 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 200C/400F/Gas Mark 6.
- Wash the potatoes and then dry them, before pricking them all over with a fork and baking them in the pre-heated oven for 1 to 1 ½ hours.
- Meanwhile, mix all of the grated and mashed cheeses together; add the chopped spring onions, mustard powder and a little salt and lots of freshly ground black pepper. Set to one side.
- When the potatoes are cooked, take them out of the oven and allow them to cool, before cutting them in half and scooping out all of the cooked potato flesh inside - leaving and empty skin.
- Mix the warm potato flesh with cheese and add the butter whilst they are still warm, so it melts. Mix well.
- Pile the cheesy potato filling into the potato skins, place them on a greased baking sheet and bake for a further 15 to 20 minutes, or until they are hot all the way through and the top is golden brown and bubbling.
- Serve immediately with chopped chives and assorted salad leaves or seasonal vegetables.
CHEESE-STUFFED POTATOES
I developed this recipe completely by accident. I was making my usual stuffed potatoes and was in a hurry. So instead of mashing the potatoes, I just tossed everything together. My family and friends actually liked them better.
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Bake potatoes at 425° for 45 minutes or until tender. Remove from oven; reduce temperature to 350°. Cut each potato in half horizontally; leaving a thin shell, carefully scoop pulp into a bowl. Set potato skins aside. , To the pulp, add sour cream, Parmesan cheese, bacon, onion and horseradish. Mix with a fork until combined but not mashed. Add salt and pepper. Fill potato skins. Top each potato with 1 teaspoon butter and sprinkle with cheese. Place in a shallow baking dish. Bake at 350° until heated through, about 20 minutes.
Nutrition Facts :
EASY CHEESE BOARD
Provided by Ina Garten
Categories appetizer
Time 10m
Yield 10 to 12 servings as an appetizer
Number Of Ingredients 12
Steps:
- Arrange the fig leaves on a round platter. Place the grapes in the middle and the Brie, Cheddar and goat cheese around the grapes. Sprinkle thyme leaves and place a sprig of time on top of the goat cheese and drizzle with olive oil. Add the blue cheese to the cheese arrangement and artfully arrange the apricots, figs and crackers among the cheeses.
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BEST EVER CHEESY BACON POTATOES | BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
4.7/5 (45)Estimated Reading Time 5 minsServings 6Calories 378 per serving
- COOK THE BACON: Spread the bacon strips out across a large rimmed baking sheet pan and place on the middle rack of a COLD oven. Set the temperature to 400 degrees. Set a timer for 16 minutes and check the bacon. Remove it from the oven when it is as crisp or crunchy as you like. I remove ours at 18 minutes and it's a great balance of chewy crunch. If you like your bacon crispy enough to crumble, you will probably want to cook it another minute past that.
- COOK THE POTATOES: While the bacon is cooking, peel and chop the potatoes. Transfer the bacon to a paper towel lined plate to drain. There should be 2-3 tablespoons of bacon grease left on the sheet pan. (If there is more than that, drain off a bit.) Put the potatoes on the pan and toss with tongs to thoroughly coat them in the bacon grease. Sprinkle with salt and pepper. Spread the potatoes out in a single layer and bake for 20 minutes, stir well and bake an additional 20 minutes. Stir again, making sure that none of the potatoes are sticking to the tray. Bake another 15 minutes.
- Chop the bacon into small pieces. Remove the potatoes from the oven, stir again and sprinkle generously with shredded cheese and chopped bacon. Return the tray to the oven and bake an additional 2-3 minutes, until the cheese has melted. Top with sliced green onions just before serving. Enjoy!
CHEESY POTATOES GRATIN RECIPE | BON APPéTIT
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4.6/5 (78)Author Carla Lalli MusicServings 6Estimated Reading Time 9 mins
- Butter one side of a large (12x12") square of foil with room-temperature unsalted butter. Line a large rimmed baking sheet with another sheet of foil. Place a rack in upper third of oven; preheat to 400°.
- Grate 3 oz. sharp white cheddar (not aged) and 3 oz. Gruyère on the large holes of a box grater (you should have 1 cup packed of each). Place in a medium bowl, gently toss to combine, and set aside.
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- Add 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and ½ tsp. cayenne pepper and season with freshly ground black pepper; toss to combine and coat potatoes and onions with seasonings.
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