Roasted Cheddar Potatoes Bhgcom Recipes

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EASY CHEDDAR POTATO BAKE



Easy Cheddar Potato Bake image

This is a really great tater recipe, it's one I have been making for a long time, not only is it easy to make it's so good! You really don't have to have the exact amounts for this recipe, throw in another potato if desired, use as much cheese as as you like!

Provided by Kittencalrecipezazz

Categories     Potato

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

4 large russet potatoes (peeled or unpeeled)
1/4 cup butter
1 small onion, finely chopped
salt and pepper (I use seasoned salt for this)
1/2 teaspoon dried thyme (or to taste)
1/2-1 teaspoon garlic powder (optional) or 1 tablespoon minced fresh garlic (optional)
1 1/2 cups shredded cheddar cheese (or to taste)
2 tablespoons chopped fresh parsley

Steps:

  • Set oven to 425 degrees.
  • Butter a shallow baking sish.
  • Thinly slice the potatoes, and place in the baking dish.
  • In a small saucepan, heat butter, onion, salt, pepper, garlic powder and thyme until the butter is melted.
  • Drizzle over potatoes.
  • Cover, and bake for 45 minutes, or until potatoes tender.
  • Remove from oven, sprinkle with cheese and parsley.
  • Return to oven and bake for another 10-15 minutes longer, or until cheese is melted.

Nutrition Facts : Calories 565.1, Fat 25.9, SaturatedFat 16.3, Cholesterol 75, Sodium 368.7, Carbohydrate 67, Fiber 8.5, Sugar 3.9, Protein 18.4

TWICE-BAKED POTATOES WITH ROASTED GARLIC AND CHEDDAR



Twice-Baked Potatoes with Roasted Garlic and Cheddar image

Provided by Food Network

Time 1h15m

Yield 12 servings

Number Of Ingredients 9

1/4-cup olive oil
salt and pepper to taste
6 baking potatoes
1/2-cup shredded Cheddar cheese, divided
1 egg, beaten
1/4-cup unsalted butter
1/2 head roasted garlic, squeezed from the skins
1/2-cup milk
pinch liquid smoke, optional

Steps:

  • Preheat oven to 400 degrees F. Rub potato skins with oil, sprinkle with salt and pepper and rub potatoes to coat. Bake potatoes in preheated oven 50-60 minutes, or until soft. Do not wrap potatoes in foil. Remove potatoes from oven and slice skin off the tops. Scoop potato flesh into a large bowl, reserving intact skins. To potatoes, add all but two tablespoons of cheese plus egg, butter, roasted garlic and liquid smoke if using. Mash potatoes while gradually adding milk. Spoon mixture into skins and top with remaining cheese. Bake for an additional 15 minutes or until golden brown.

CRISPY CHEDDAR POTATOES



Crispy Cheddar Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Microwave 1 1/2 pounds small Yukon Gold potatoes, turning halfway through, until tender, 10 to 12 minutes; let cool slightly. Break into chunks. Toss with 2 tablespoons olive oil, 2 smashed garlic cloves, 3/4 teaspoon kosher salt and a few grinds of pepper. Roast on a baking sheet at 450 degrees F, stirring once, until browned and crisp, about 30 minutes. Sprinkle with shredded sharp cheddar and chopped chives.

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