Potato With Mozzarella Recipes

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PARMESAN MOZZARELLA POTATOES



Parmesan Mozzarella Potatoes image

Cheesy potatoes baked with a crispy coating! DELICIOUS is the word! Best side dish to go with any baked or grilled dinner. Easy preparation!

Provided by Seasoned Cook

Categories     Potato

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8

5 large potatoes
1 cup parmesan cheese, grated
1/2 cup mozzarella cheese, grated
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 cup butter, melted

Steps:

  • Peel potatoes and slice 1/4 inch thick.
  • In a medium size bowl combine cheeses, flour, salt, pepper and paprika. Place mixture in a plastic bag.
  • Add potatoes to bag and shake to coat. Place potatoes in a 9 x 13 inch baking pan. Pour melted butter evenly over potatoes.
  • Bake covered in a 350 degree oven for 30 minutes. Uncover and gently stir. Bake uncovered another 30 minutes.

Nutrition Facts : Calories 766.8, Fat 33.9, SaturatedFat 20.9, Cholesterol 94.1, Sodium 1282.2, Carbohydrate 94.2, Fiber 10.7, Sugar 4.1, Protein 24

POTATO CAKES WITH MOZZARELLA AND PESTO



Potato Cakes with Mozzarella and Pesto image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 2h

Yield 8 servings

Number Of Ingredients 7

3 pounds large russet potatoes, scrubbed clean
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 ounces mozzarella cheese
1/4 cup all-purpose flour
1/2 to 1 cup extra-virgin olive oil
1 small jar store bought pesto sauce

Steps:

  • Preheat the oven to 450 degrees F.
  • Bake the potatoes right on an oven rack until a bit overcooked, about 1 hour. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use.
  • Lower the oven to 250 degrees F.
  • Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 6 cups. Season the potatoes with the salt and pepper, and then divide them into 16 equal balls. Press each ball into a patty about 1/3-inch thick.
  • Cut half of the cheese into 1/4-inch pieces. Place a piece of cheese in the middle of each of 8 patties. Cover with the remaining patties. Shape the patties into smooth disks. Lightly dust the patties on both sides with flour. (Potato patties can be made ahead and covered and refrigerated up to 1 day before cooking.)
  • Heat a 12-inch skillet over medium-high heat. Add 3 tablespoons of oil and heat until the oil just begins to smoke. Place 4 patties in the skillet. When you hear the patties sizzle, lower the heat to medium. Cook until brown and crispy on both sides, 10 to 12 minutes total, turning once. If the potatoes absorb all the oil, add another tablespoon or 2 of oil to the skillet and cook the remaining 4 patties.
  • In a microwave-safe bowl, warm the pesto in the microwave for about 30 seconds or until warm throughout. Grate the remaining mozzarella.
  • To serve: Sprinkle each potato cake with grated mozzarella and place in a 250 degrees F oven until the cheese is melted. Spoon pesto on top of each cake and serve immediately.

POTATO WITH MOZZARELLA



Potato with Mozzarella image

Provided by Food Network

Categories     side-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 6

2 cups bread crumbs
1/2 cup olive oil
Salt and pepper
5 pounds baking potatoes, like russets
2 cups shredded mozzarella
1/4 cup grated Parmesan

Steps:

  • Preheat oven to 350 degrees.
  • In a small bowl, mix bread crumbs, olive oil, and a pinch of salt and pepper.
  • Peel potatoes and cut in fourths lengthwise. Cover potatoes generously with bread crumb mixture and place slices on thin sheet pan.
  • Place potatoes in the oven and cook for 1 hour. Remove potatoes from the oven and sprinkle shredded mozzarella and grated Parmesan on top of the potatoes and place back in the oven for 5 minutes or until cheese is melted and golden brown.

MOZZARELLA POTATO SKILLET



Mozzarella Potato Skillet image

please mention in romance: this is a great way to use up leftover baked potatoes

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 4

2 cups cubed cooked potatoes
2 teaspoons butter
1 cup shredded part-skim mozzarella cheese
2 bacon strips, cooked and crumbled

Steps:

  • In a skillet, cook potatoes in butter over medium heat for 6-8 minutes or until lightly browned. Sprinkle with cheese and bacon. Reduce heat; cover and cook for 2 minutes or until cheese is melted.

Nutrition Facts : Calories 363 calories, Fat 19g fat (11g saturated fat), Cholesterol 59mg cholesterol, Sodium 355mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 3g fiber), Protein 16g protein.

MOZZARELLA POTATO CASSEROLE WITH BACON



Mozzarella Potato Casserole with Bacon image

You know how good mozzarella is when it's baked. Now picture it baked into a savory potato casserole covered in Parmesan and bacon bits. Looks good, right?

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield 12 servings

Number Of Ingredients 9

2-1/2 lb. baking potato es (about 7)
1/4 cup butter
1 small onion, chopped
1/4 cup flour
2-1/2 cups milk
1-3/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
2 Tbsp. GREY POUPON Dijon Mustard
1/4 cup KRAFT Grated Parmesan Cheese
6 slices OSCAR MAYER Bacon, cooked, crumbled

Steps:

  • Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
  • Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups shredded cheese; cook and stir 1 min. or until melted. Stir in mustard.
  • Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
  • Bake 25 to 30 min. or until heated through. Top with combined remaining cheeses and bacon; bake 5 min. or until shredded cheese is melted.

Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 350 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 5 g, Protein 10 g

MOZZARELLA AND PARMESAN CHEESE POTATOES



Mozzarella and Parmesan Cheese Potatoes image

Cheese and potatoes - such a delicious combination. Easy to prepare this is an easy side dish. Serve at the holidays or as a side dish for steak or chicken. The potatoes are buttery and tender. Parmesan cheese adds a nice flavor to crispy crust while the mozzarella cheese adds a little gooeyness and a creamy flavor. So good!

Provided by JILL McEachern

Categories     Other Side Dishes

Time 45m

Number Of Ingredients 6

5 - 6 medium potatoes, peeled and cut into pieces
1 1/2 c mozzarella cheese
1 c shredded Parmesan cheese
1/4 c melter butter
1/2 tsp garlic salt
paprika

Steps:

  • 1. Boil potatoes until tender on medium to high heat for about 15 minutes.
  • 2. Drain potatoes.
  • 3. Preheat oven at 350 degrees. Place potatoes in a 2-quart baking dish. Pour butter over potatoes. Then lightly sprinkle garlic salt and paprika over the potatoes.
  • 4. Sprinkle cheese over potatoes.
  • 5. Bake until cheese has melted (about 15 minutes).

TWICE BAKED POTATOES WITH MOZZARELLA, TOMATO AND BASIL



Twice Baked Potatoes With Mozzarella, Tomato and Basil image

I love this flavourful variation on the usual twice baked potatoes. It looks bright and colourful too. The pine nuts provide a lovely nuttiness and texture but they can be left out if they are not to your liking.

Provided by Shuzbud

Categories     Lunch/Snacks

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 baking potatoes
8 cherry tomatoes
1 1/2 cups grated mozzarella cheese
2 tablespoons chopped fresh basil leaves
2 tablespoons pine nuts
1/2 cup cream cheese
salt and pepper, to taste

Steps:

  • Preheat the oven to 350°F or 180°C.
  • Bake the potatoes in the oven for about an hour, until the skins are firm and the centre is soft.
  • Meanwhile, chop the cherry tomatoes into eighths and set aside. Add the grated mozzarella, chopped basil and pine nuts.
  • When the potatoes are cooked, remove from the oven. Halve them lengthways and scoop out the majority of the flesh with a spoon. Be very careful not to tear the skin- leave a quarter inch of flesh still in the skin to provide a firm shell.
  • Lightly mash with a fork the flesh that has been removed from the skins. Mix in the cream cheese. Season to taste with salt and pepper.
  • Add the mozzarella and tomato mixture to the mashed potato and scoop back into the shells.
  • Place on a foil-covered baking tray and bake for 5-10 minutes, until the filling is hot and beginning to turn golden.
  • Serve hot!

Nutrition Facts : Calories 380.4, Fat 22.6, SaturatedFat 12.2, Cholesterol 65.1, Sodium 356.5, Carbohydrate 31, Fiber 3.1, Sugar 2.7, Protein 14.9

BABY POTATO AND MOZZARELLA PAPILLOTE



Baby Potato and Mozzarella Papillote image

Great to accompany brunch or as a side dish with grilled salmon.

Provided by Stuart

Categories     Side Dish     Potato Side Dish Recipes

Time 45m

Yield 6

Number Of Ingredients 5

1 ½ pounds baby potatoes, cut into quarters
3 tablespoons pesto
salt and freshly ground black pepper to taste
aluminum foil
4 ounces mozzarella cheese, diced

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Mix potatoes with pesto in a bowl. Season with salt and pepper and transfer to a large square of aluminum foil. Cover with a second square of foil and seal the potatoes by pressing the edges together to form a packet (une papillote).
  • Place the packet on the preheated grill, close the lid, and cook until potatoes are tender, about 20 minutes. Carefully remove the top piece of foil and add mozzarella cheese. Close the grill and cook until cheese is slightly browned, about 5 minutes. Serve immediately.

Nutrition Facts : Calories 174.2 calories, Carbohydrate 20.9 g, Cholesterol 14.6 mg, Fat 6.7 g, Fiber 2.7 g, Protein 8.3 g, SaturatedFat 2.9 g, Sodium 209.1 mg, Sugar 1.1 g

MUDDLED POTATO & MOZZARELLA TORTILLA



Muddled potato & mozzarella tortilla image

Perfect for a fast yet satisfying midweek meal

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 5

2 tbsp olive oil
2 x 400g packs ready-roasted potatoes (available with different flavourings from most supermarkets)
8 eggs , beaten
4 vine-ripened tomatoes , sliced
150g ball mozzarella , torn into pieces

Steps:

  • Start by frying: Heat the oil in a large frying pan. Empty the potatoes into the pan, spread them out to cover the base, then fry for 5 minutes. Pour in the beaten eggs so they completely cover the potatoes, season well and leave the tortilla to cook on a medium heat for about 15-20 minutes, or until the base and edges have set.
  • Grill to finish: Take the tortilla off the hob and place under a hot grill until the top is firm, then remove from the grill and scatter over the tomatoes and mozzarella. Put the tortilla back under the grill for a further 3-5 minutes, or until the tomatoes are soft and the cheese has melted. To serve, cut into thick wedges.

Nutrition Facts : Calories 465 calories, Fat 32 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 23 grams carbohydrates, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 0.72 milligram of sodium

TOMATO, POTATO AND MOZZARELLA BAKE



TOMATO, POTATO AND MOZZARELLA BAKE image

This recipe was in my mailbox today and it caught my eye because I love this combination of ingredients: cheese, garlic, tomatoes, potatoes. What's not to love? Recipe & photo: lifesambrosia.com

Provided by Ellen Bales

Categories     Other Side Dishes

Time 40m

Number Of Ingredients 8

8 c water
3 large russet potatoes, sliced 1/4 inch thick
3 tomatoes, sliced 1/4 inch thick
8 oz mozzarella, sliced 1/4 inch thick
2 clove garlic, minced
2 Tbsp grated romano cheese
salt and pepper to taste
extra virgin olive oil for drizzling

Steps:

  • 1. Bring a large pot of water to a boil. Add potatoes and parboil for 5 minutes. Strain. (Note: these should be a little underdone so that they won't get too mushy when you bake them in the oven.)
  • 2. In a large casserole dish, layer potato, tomato, and mozzarella. You will only have one layer but overlap these so that the mozzarella melts over the potato and tomato. Sprinkle with Romano cheese, garlic, salt and pepper. Drizzle lightly with extra virgin olive oil.
  • 3. Bake in a preheated 350-degree oven for 20-25 minutes or until cheese is melted and slightly golden. Serve hot.

MAMA'S MOZZARELLA POTATOES AU GRATIN



Mama's Mozzarella Potatoes au Gratin image

Mama's heard of people putting cheddar and other cheeses in au gratin potato dishes. But for her family, only mozzarella and Parmesan will do!

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield 12 servings

Number Of Ingredients 8

2-1/2 lb. baking potato es (about 7)
1/4 cup butter
1 small onion, chopped
1/4 cup flour
2-1/2 cups milk
1-3/4 cups KRAFT Shredded Mozzarella Cheese, divided
2 Tbsp. GREY POUPON Dijon Mustard
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
  • Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups mozzarella; cook and stir 1 min. or until melted. Stir in mustard.
  • Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
  • Bake 25 to 30 min. or until heated through. Top with remaining cheeses; bake 5 min. or until mozzarella is melted.

Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 280 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 5 g, Protein 8 g

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