Cheesybakedpotatoes Recipes

CHEESE-STUFFED BAKED POTATOES

Steps:

• Preheat the oven to 425 degrees F.
• Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour. Remove from the oven and turn the heat down to 400 degrees F. Cut a slit in the top of the potatoes and carefully scoop out the flesh into a bowl, leaving the shells intact. Mash the potato lightly with a fork. Add the butter, sour cream, and 1/3 cup of the cheese, and salt and pepper to taste. Refill the shells with the potato mixture mounding it slightly.
• Set the potatoes on a baking sheet, and bake until heated through, about 15 to 20 minutes. Sprinkle the tops with the remaining cheese and bake until melted, about 5 minutes. Serve immediately.

EASY CHEESY POTATOES

Steps:

• Preheat oven to 350°F.
• Slice the potatoes very thin.
• Place half of the sliced potatoes in a oiled 2 quart casserole dish.
• Place half of the sliced onions on the next layer.
• On top of that sprinkle half of the salt, pepper, and dried parsley.
• Now place a layer of 1/2 cup of your cheddar cheese.
• Repeat the last four steps (3-6) making another layer of each.
• Cover the dish and bake 15 min or until potatoes are tender.

EASY CHEESY HASSELBACK POTATOES

Steps:

• Preheat oven to 450°F. Line a baking sheet with foil
• Place each potato between two wooden spoons and carefully make cuts every 1/8-inch without cutting all the way through the potato.
• Place the potatoes on the baking sheet and brush them with the melted butter. Season them with salt and pepper.
• Bake the potatoes for 55 to 60 minutes or until tender. Remove them from the oven and carefully insert the cheddar cheese slices into each cut in the potato. Sprinkle the tops of the potatoes with the Parmesan cheese then return them to the oven and continue baking until the cheese is melted, about 3 minutes.
• Remove the potatoes from the oven, top them with the chopped chives and serve immediately.

CHEESY BAKED POTATOES

Steps:

• Scrub potatoes thoroughly with brush; pat dry. Prick potatoes with fork.
• Place on microwaveable plate. Microwave on HIGH 6 to 8 min. or until potatoes are tender.
• Cut crosswise slit in top of each potato; squeeze potato from both ends to open potato. Top with 2% Milk Singles. Microwave 1 min. or until 2% Milk Singles are melted. Sprinkle with onions.

CREAMY CHEESE & POTATO BAKE

Steps:

• Heat oven to 190C/170C fan/gas 5. Boil the potatoes for 3 mins to soften a little, then drain. When cool enough to handle, slice into 5mm pieces. Cook the onion in the butter in a pan until softened, about 5 mins, then pour over the wine, milk and cream and heat through. Place the potato slices into a large bowl, pour over the cream mixture, sage leaves and half the cheese. Carefully stir until the potato slices are coated.
• Grease a large baking dish (about 20 x 30cm) with a little butter, then tip the potatoes in. Smooth over the top, scatter over the remaining cheese and season with black pepper. Cover with foil and cook for 30 mins, then uncover and cook 30-40 mins more until a fork slides in easily and the top is golden brown.

CHEESY TWICE-BAKED POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Rub potatoes with olive oil and salt; pierce each several times with a fork and arrange onto a baking sheet about 6 inches apart.
• Bake in preheated oven until easily pierced with a fork, 50 to 60 minutes. Remove from oven and set aside to cool until cool enough to handle, keeping oven heat at 425 degrees F (220 degrees C).
• Halve potatoes lengthwise and scoop potato from each half into a bowl, leaving about 1/4 inch of the potato attached to the skin all the way around.
• Melt butter in a large saucepan over medium-high heat. Saute garlic in butter until fragrant, 1 to 2 minutes. Stir scooped potato, Monterey Jack cheese, sour cream, and most of the green onion together with the garlic and butter; cook and stir the mixture until heated and smooth, about 5 minutes.
• Scoop the potato mixture into the potato skins and arrange onto the baking sheet.
• Bake in oven until heated through, 15 to 20 minutes. Garnish with remaining green onion, bacon, and paprika.

CHEESY BAKED POTATOES

Steps:

• Bake potatoes at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato; scoop out pulp, leaving a thin shell. In a bowl, mash the pulp, egg, milk, mayonnaise, 1/2 cup of cheese, salt and pepper. Spoon into potato shells. Top with onion, bacon and remaining cheese., Place in a small ungreased baking pan. Bake, uncovered, at 375° for 25-30 minutes or until heated through.

SIMPLY POTATOES® CHEESY HASH BROWNS

Steps:

• Heat oven to 350 degrees F. Spray 2 quart glass baking dish with nonstick cooking spray. In large bowl combine all hash brown ingredients; mix well. Spread into prepared baking dish.
• In small bowl stir together topping ingredients. Spread topping evenly over hash browns. Bake 45 minutes or until hash browns are tender.

EASY VELVEETA CHEESY POTATOES

Steps:

• Peel and cut potatoes into cubes, boil until tender and drain. Put in a 9x13-inch pan.
• Cut butter into cubes and place along the potatoes and season with salt and pepper. Put sour cream on the potatoes and spread across. Cut Velveeta Cheese into 9 blocks and place on top of the potato mixture.
• Bake at 350°F for 30 minutes. Stir mixture occasionally.

MINI BAKED POTATOES (APPETIZER)

Steps:

• Place mini potatoes on a sheet pan and prick each with a fork. Then add olive oil, salt, pepper and onion powder. Toss to coat. Spread potatoes out so they are not touching and bake at 400 F for 20-25 minutes or until fork tender. (Give the pan a shake halfway to allow the potatoes to roll over.)
• When slightly cooled, slice each potato down the middle about halfway through (not fully) and using your fingers, squeeze each potato inward. This will allow the inside of the potato to open up more and pop out a bit.
• Add sour cream and shredded cheese to a plastic baggie and snip off a corner allowing you a big enough hole to squeeze out the filling into each potato, but not TOO big.
• Add as much as you please. Then top with chives (or chopped red peppers for color!) Serve warm!

EASY CHEESY POTATOES

Steps:

• Preheat oven to 375˚F and grease a 9x13 inch baking dish.
• If using fresh potatoes, place in a saucepan with cold water. Simmer 12-14 minutes or until fork tender. Drain and allow to cool slightly.
• Melt butter, add sour cream, soup, onion and 1 ½ cups cheese.
• Toss in the potatoes (or frozen hash brown potatoes) and combine. Spread into a prepared baking dish.
• Top with remaining cheese and bake for 28-30 minutes or until browned and bubbly.

CHEESY SHREDDED POTATO CASSEROLE

Steps:

• Heat oven to 350°. Spray a 9x13 baking dish with cooking spray.
• In a large mixing bowl combine the shredded potatoes and 1 cup of cheese. Stir until combined.
• In a small bowl combine the green onion, sour cream, salt, pepper, garlic powder, onion powder, and melted butter. Mix together. Pour over the bowl of shredded potatoes and mix together until well combined.
• In a small bowl, combine the remaining 1 cup shredded cheese and the crushed cornflakes.
• Spread the potato mixture into the baking dish. Top with the corn flake mixture.
• Bake for 30 minutes. Serve immediately.

CHEESY POTATO BAKE

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.

CHEESY POTATO BAKE

Steps:

• Preheat oven to 190C/fan 170C/gas 5.
• Peel the potatoes, slice thinly, rinse under cold water.
• Choose a pan large enough for all of the ingredients, then add the creme fraiche, bay leaf, pinch of salt, ground pepper and nutmeg. Bring to the boil, then reduce to a simmer. Add the drained potatoes and simmer for 5 minutes.
• Rub the base and sides of a large gratin dish with the garlic before adding the potato mixture, then smoothing the surface.
• Finally add the Gruyere and bake for about 1 hour. Check that the potatoes are cooked through then serve hot.