RECIPES FOR BAKED POTATOES WITH CHEESE RECIPES

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BAKED EGGS WITH POTATOES, MUSHROOMS & CHEESE RECIPE | BBC ...



Baked eggs with potatoes, mushrooms & cheese recipe | BBC ... image

Crack eggs into this oven-baked take on a potato hash for an easy one-pot dinner or brunch

Provided by Katy Greenwood

Categories     Brunch, Dinner, Starter

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 7

3 baking potatoes , peeled and cubed
1 tbsp sunflower oil
600g mushrooms , quartered
2 garlic cloves , sliced
2 tbsp thyme leaves
140g cheddar , grated
4 eggs

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the potatoes in a pan of water, bring to the boil, cook for 5 mins, then drain. Heat the oil in a large frying pan. Cook the potatoes, mushrooms and garlic for 5-8 mins to soften the mushrooms and brown the edges of the potatoes. Stir in half the thyme and cook for 1 min more.
  • Spoon the potato mixture into a baking dish and sprinkle with the cheese and the remaining thyme. Make holes in the mixture and break in 4 eggs. Bake in the oven for 12-15 mins until the eggs are set and the cheese has melted.

Nutrition Facts : Calories 493 calories, FatContent 22 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 42 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 7 grams fiber, ProteinContent 27 grams protein, SodiumContent 0.9 milligram of sodium

BAKED MASHED POTATOES WITH PARMESAN CHEESE AND BREAD ...



Baked Mashed Potatoes with Parmesan Cheese and Bread ... image

Make Giada De Laurentiis' Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs recipe from Food Network for a Thanksgiving side with a golden crust.

Provided by Giada De Laurentiis

Categories     side-dish

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 6 to 8 servings

Number Of Ingredients 8

1 tablespoon butter
4 pounds russet potatoes, peeled, cut into 1-inch pieces
1 cup whole milk
1/2 cup (1 stick) butter, melted
1 1/2 cups grated mozzarella
1 cup freshly grated Parmesan
Salt and freshly ground black pepper
2 tablespoons plain dry bread crumbs

Steps:

  • Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.
  • Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.
  • Bake, uncovered, until the topping is golden brown, about 20 minutes.

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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
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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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At its simplest, a twice-baked potato is creamy, cheesy mashed potatoes cradled in crisp, salty skin. That’s the recipe you see here: comforting, satisfying and pretty much ideal. But if you dream of other flavor combinations, like bacon, scallions and sour cream; blue cheese and chives; or cauliflower and Parmesan, just follow the recipe below and stir in any additions (reserving some for garnish) after the dairy in Step 3. Shower the top with more grated cheese if you like, then bake, garnish and dig in.
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  • Mound each potato skin with a quarter of the filling. Bake the potatoes until warmed through, about 10 minutes. Serve immediately.
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  • Make a slit down the length of each potato using a fork. Push in the ends to open up the potatoes and break up some of the potato inside. Pour a ladle of the cheese sauce over each potato. Garnish with the crispy onions and serve while hot.
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BAKED EGGS WITH POTATOES, MUSHROOMS & CHEESE RECIPE | BBC ...
Crack eggs into this oven-baked take on a potato hash for an easy one-pot dinner or brunch
From bbcgoodfood.com
Total Time 35 minutes
Category Brunch, Dinner, Starter
Cuisine British
Calories 493 calories per serving
  • Spoon the potato mixture into a baking dish and sprinkle with the cheese and the remaining thyme. Make holes in the mixture and break in 4 eggs. Bake in the oven for 12-15 mins until the eggs are set and the cheese has melted.
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BAKED MASHED POTATOES WITH PARMESAN CHEESE AND BREAD ...
Make Giada De Laurentiis' Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs recipe from Food Network for a Thanksgiving side with a golden crust.
From foodnetwork.com
Reviews 4.6
Total Time 55 minutes
Category side-dish
Cuisine american
  • Bake, uncovered, until the topping is golden brown, about 20 minutes.
See details


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
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Reviews 4.9
Total Time 01 hours 35 minutes
Category Side Dishes
Calories 416 calories per serving
  • 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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From cooking.nytimes.com
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Calories 590 per serving
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