Cheeseboard Supper Potatoes Recipes

CHEESEBOARD SUPPER POTATOES

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.

CHURCH SUPPER POTATOES

Steps:

• Place the potatoes and garlic in a large saucepan; cover with water.
• Cover and bring to boil; cook for 20-25 minutes or until very tender.
• Drain well.
• In a mixing bowl, mash potatoes and garlic with cream cheese and butter or margarine.
• Add sour cream, 1 cup of cheddar cheese, garlic salt, onion salt and spinach.
• Stir just until mixed.
• Turn into greased 2 quart baking dish.
• Bake, uncovered, at 350 for 30-35 minutes or until heated through.
• Top with remaining cheese; bake 5 minutes longer or until cheese is melted.