BEST CHEESE FOR BAKED POTATO RECIPES

Name: Chef's Cheese Sauce for Baked Potatoes
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6 serving(s)
Ingredients: 5 -6 medium russet potatoes; 1/2 cup sour cream; 1/4 cup softened butter; 1 cup shredded sharp cheddar cheese; 6 slices bacon, cooked crisp and crumbled; 2 tablespoons minced green onion tops or 2 tablespoons chives

CHEF'S CHEESE SAUCE FOR BAKED POTATOES RECIPE - FOOD.COM

Chef's Cheese Sauce for Baked Potatoes Recipe - Food.com image

A "loaded" potato with just one sauce! I've been using this delightful sauce for years....it is soooo good. Any leftover sauce is good on most hot vegetables, too. The cook time is for softening the butter. If possible, don't use any substitutions for butter.

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

5 -6 medium russet potatoes
1/2 cup sour cream
1/4 cup softened butter
1 cup shredded sharp cheddar cheese
6 slices bacon, cooked crisp and crumbled
2 tablespoons minced green onion tops or 2 tablespoons chives

Steps:

Scrub potatoes with vegetable brush; dry well.
For crunchy skins, sprinkle each potato with 1 tablespoon garlic flavored olive oil (or substitute plain olive oil), rubbing oil all over potato.
Sprinkle with coarse salt and coarsely ground black pepper.
Pierce potato several times with tip of sharp knife in order to allow steam to escape.
Do NOT wrap in foil.
For soft potato skins, DO wrap in foil.
Bake at 400°F for about one hour or until done.
When potatoes are done, roll gently under hand to make mealy inside.
Immediately cut crosswise in top of each potato, pushing up on ends to fluff up.
Top each with some of the sauce.

Nutrition Facts : Calories 354.7, FatContent 21.5, SaturatedFatContent 12.3, CholesterolContent 55.5, SodiumContent 277.4, CarbohydrateContent 32, FiberContent 4, SugarContent 2.2, ProteinContent 9.7

CHEESY STUFFED BAKED POTATOES RECIPE: HOW TO MAKE IT

Cheesy Stuffed Baked Potatoes Recipe: How to Make It image

These special stuffed baked potatoes are a hit with my whole family, from the smallest grandchild on up. I prepare them up to a week in advance, wrap them well and freeze. Their flavorful filling goes so nicely with juicy ham slices. —Marge Clark, West Lebanon, Indiana

Provided by Taste of Home

Categories Side Dishes

Total Time 01 hours 35 minutes

Prep Time 01 hours 15 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 10

Ingredients

3 large baking potatoes (1 pound each)
1-1/2 teaspoons canola oil, optional
1/2 cup sliced green onions
1/2 cup butter, cubed, divided
1/2 cup half-and-half cream
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon white pepper
1 cup shredded cheddar cheese
Paprika

Steps:

Preheat oven to 400°. Scrub and pierce potatoes. Rub with oil if desired. Bake until tender, 50-75 minutes. When cool enough to handle, cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell; set aside. Reduce oven temperature to 375°., In a small skillet, saute onions in 1/4 cup butter until tender. In a large bowl, mash potato pulp. Stir in sauteed onions, cream, sour cream, salt and pepper. Fold in cheese. Stuff into potato shells., Place on a baking sheet. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Bake until heated through, about 20 minutes.

Nutrition Facts : Calories 416 calories, FatContent 26g fat (17g saturated fat), CholesterolContent 84mg cholesterol, SodiumContent 693mg sodium, CarbohydrateContent 36g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 9g protein.

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CHEF'S CHEESE SAUCE FOR BAKED POTATOES RECIPE - FOOD.COM

A "loaded" potato with just one sauce! I've been using this delightful sauce for years....it is soooo good. Any leftover sauce is good on most hot vegetables, too. The cook time is for softening the butter. If possible, don't use any substitutions for butter.
From food.com
Reviews 3.0
Total Time 15 minutes
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Top each with some of the sauce.

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CHEESY STUFFED BAKED POTATOES RECIPE: HOW TO MAKE IT

These special stuffed baked potatoes are a hit with my whole family, from the smallest grandchild on up. I prepare them up to a week in advance, wrap them well and freeze. Their flavorful filling goes so nicely with juicy ham slices. —Marge Clark, West Lebanon, Indiana
From tasteofhome.com
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Preheat oven to 400°. Scrub and pierce potatoes. Rub with oil if desired. Bake until tender, 50-75 minutes. When cool enough to handle, cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell; set aside. Reduce oven temperature to 375°., In a small skillet, saute onions in 1/4 cup butter until tender. In a large bowl, mash potato pulp. Stir in sauteed onions, cream, sour cream, salt and pepper. Fold in cheese. Stuff into potato shells., Place on a baking sheet. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Bake until heated through, about 20 minutes.

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