CHEDDAR CHEESE SAUCE
This cheddar cheese sauce is perfect over vegetables, omelets or any items made tastier with melted cheddar. Surprise your family tonight by drizzling some on baked potatoes. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 15m
Yield 5-1/2 cups.
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheese. Cook and stir until cheese is melted., Serve 1-1/2 cups of cheese sauce with the baked potatoes. Refrigerate remaining sauce.
Nutrition Facts : Calories 55 calories, Fat 4g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 116mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
CHEF'S CHEESE SAUCE FOR BAKED POTATOES
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.
Provided by NoSpringChicken
Categories Sauces
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
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.
LOADED BAKED POTATO WITH CASHEW CHEESE SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the loaded baked potatoes: Preheat the oven to 425 degrees F.
- Using the tip of a knife or a fork, poke each potato 2 to 3 times. Place directly on the oven rack and bake until the potatoes are fork-tender and the skins are crispy, 55 to 60 minutes.
- For the cashew cheese sauce: Meanwhile, in a small saucepan, add the cashews, carrots, garlic, 1 teaspoon salt and 1 1/2 cups cold water and bring to a boil. Reduce the heat and simmer until the carrots are fork-tender, about 12 minutes.
- Carefully add the warm cashew mixture, including the liquid, to a blender. Add the nutritional yeast, lemon juice and salt to taste. Blend on high speed, adding more water if necessary, until smooth and creamy, about 30 seconds.
- After the potatoes have been cooking for about 35 minutes, prepare the broccoli. Spread the florets on a rimmed baking sheet in a single layer, drizzle with the olive oil, season with salt and pepper and toss well to coat. Roast until tender and starting to brown, about 20 minutes, then set aside.
- Meanwhile, in a large skillet, add the bacon and cook over medium-high heat until golden brown and crispy, 3 to 4 minutes per side. Remove the bacon to paper towels to drain. Roughly chop the bacon into small pieces or julienne and set aside.
- Cut a lengthwise slit in the top of each potato and gently push the ends toward the center to open up the potatoes. Fluff the insides of the potatoes with a fork, if you like. Drizzle some of the cashew cheese sauce into each potato. Top each potato with broccoli, more cashew cheese sauce, bacon and chives.
EVERYTHING " SAUCE " FOR BAKED POTATOES
I got so tired of crowding the table with toppings for baked potatoes that I decided to premix them, using our favorites. The "fat-ness" of the sour cream, butter/margarine & cheese can vary according to my whim. Use herbed sour cream dips to suit your fancy. This is my one-handed response to "please pass me the sour cream, butter, cheese, chives and bacon bits" while I continue eating with the other hand. ;-)
Provided by SusieQusie
Categories Sauces
Time 10m
Yield 3 cups, 48 serving(s)
Number Of Ingredients 5
Steps:
- Mix sour cream, melted butter & cheddar cheese together and refrigerate. (This will keep at least a week - I've tried it.).
- When ready to serve, let the mixture warm up on the counter for an hour or so (while you bake the spuds)then add green onions & crisp crumbled bacon.
- Spoon over hot, baked potatoes.
- Serving size = 1 tablespoon.
Nutrition Facts : Calories 42.1, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.9, Sodium 46.6, Carbohydrate 0.2, Sugar 0.2, Protein 0.9
CHEESY POTATO BAKE
These baked cheesy potatoes satisfy even hearty appetites. It's easy to fix since there's no need to peel the potatoes. The mild, comforting flavor goes nicely with any meat-I especially like it with meat loaf. -Michelle Beran, Claflin, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Thinly slice the potatoes and place in a greased shallow 2-qt. baking dish. In a small skillet, melt butter; stir in the onion, salt, thyme and pepper until onion is coated with butter. , Spoon over potatoes. Cover and bake at 425° for 45 minutes or until potatoes are tender. Sprinkle with cheese and parsley. Bake, uncovered, 15 minutes longer or until cheese is melted.
Nutrition Facts : Calories 247 calories, Fat 10g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 449mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.
CHEF JOHN'S TWICE-BAKED POTATOES
When entertaining guests on special occasions, don't forget that you're putting on a show with the food. And, when it comes to starchy side dishes, these potatoes are a great way to express flair for the dramatic.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 2h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Rub potatoes with vegetable oil and place on the prepared baking sheet.
- Bake in the preheated oven until a paring knife easily inserts into the center of a potato, about 1 hour. Set aside to cool until easy to handle, about 10 minutes.
- Cut 1/3 off each potato lengthwise. Scoop flesh from each potato to within about 1/8-inch of the skins. Transfer flesh to a bowl.
- Combine potato flesh with butter and green onion; stir until butter is melted evenly into potato. Add salt, black pepper, cayenne pepper, and cheese; stir until cheese is melted. Pour cream and egg yolk into potato mixture; mix to combine. Season with salt to taste.
- Place small piece of potato skin inside the bottom of each larger potato shell. Fill each potato with an equal amount of cheese mixture. Gently press the surface of the filling with a fork to create texture. Brush tops with melted butter and sprinkle with paprika.
- Bake stuffed potatoes until golden brown on top, 20 to 30 minutes.
Nutrition Facts : Calories 581.1 calories, Carbohydrate 66.1 g, Cholesterol 137.3 mg, Fat 31 g, Fiber 8.4 g, Protein 12.5 g, SaturatedFat 17.9 g, Sodium 205.3 mg, Sugar 3 g
NEW POTATOES WITH CHEDDAR CHEESE SAUCE
Take this simple side dish for two to a new level with a mature cheddar cheese, smoked paprika and cayenne pepper
Provided by Tom Kerridge
Categories Side dish
Time 35m
Number Of Ingredients 8
Steps:
- Put the potatoes in a large saucepan of boiling water and cook for about 15 mins until tender. Meanwhile, heat the milk in a saucepan, then set aside. Melt the butter in a medium-sized saucepan over a low heat. Stir in the flour and the mustard powder, cook for 1 min or so, then start to ladle in the hot milk, stirring as you pour, until it's all added. Cook for a further 10 mins until you have a smooth sauce. Stir in most of the cheddar until fully melted into the sauce. Season with the paprika, cayenne and a little salt and pepper.
- Put the potatoes in a small ovenproof dish, spoon over the cheese sauce and sprinkle with the remaining cheddar. Can be prepared a day ahead and kept covered in the fridge. Place in the oven alongside the fish and cook until bubbling and golden.
Nutrition Facts : Calories 469 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 1.3 milligram of sodium
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