Roasted Cheesy Potatoes Recipes

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.

CRISPY CHEESE AND BACON POTATOES

Steps:

• COOK THE BACON: Spread the bacon strips out across a large rimmed baking sheet pan and place on the middle rack of a COLD oven. Set the temperature to 400 degrees. Set a timer for 16 minutes and check the bacon. Remove it from the oven when it is as crisp or crunchy as you like. I remove ours at 18 minutes and it's a great balance of chewy crunch. If you like your bacon crispy enough to crumble, you will probably want to cook it another minute past that.
• COOK THE POTATOES: While the bacon is cooking, peel and chop the potatoes. Transfer the bacon to a paper towel lined plate to drain. There should be 2-3 tablespoons of bacon grease left on the sheet pan. (If there is more than that, drain off a bit.) Put the potatoes on the pan and toss with tongs to thoroughly coat them in the bacon grease. Sprinkle with salt and pepper. Spread the potatoes out in a single layer and bake for 20 minutes, stir well and bake an additional 20 minutes. Stir again, making sure that none of the potatoes are sticking to the tray. Bake another 15 minutes.
• Chop the bacon into small pieces. Remove the potatoes from the oven, stir again and sprinkle generously with shredded cheese and chopped bacon. Return the tray to the oven and bake an additional 2-3 minutes, until the cheese has melted. Top with sliced green onions just before serving. Enjoy!

ROASTED POTATOES WITH BACON, CHEESE, AND PARSLEY

Steps:

• Place an oven rack in the bottom third of the oven and preheat oven to 450 degrees F (230 degrees C).
• Place potatoes in a large pot and cover with cold water and salt. Bring to a boil; reduce heat to medium and simmer until potatoes are just tender when pierced with a fork, about 12 minutes. Drain.
• Return potatoes to the pot; cover with a lid and shake pot vigorously, about 1 minute. Uncover and cool potatoes until easily handled, about 10 minutes. Peel potatoes and cut them crosswise into chunks.
• Place bacon in a skillet and cook over medium-high heat, turning occasionally, until most of the fat has melted and bacon is tender, 5 to 7 minutes. Drain bacon slices on paper towels, reserving bacon fat in the skillet.
• Brush the bottom of a shallow 10x15-inch baking pan with half of the bacon fat and olive oil. Sprinkle salt and pepper over potatoes and arrange in the baking pan.
• Roast potatoes in the preheated oven until golden brown on the bottom, about 30 minutes. Remove potatoes from oven and reduce oven temperature to 375 degrees F (190 degrees C).
• Turn potatoes over in baking pan. Top with bacon pieces, Parmigiano-Reggiano cheese, and garlic. Drizzle remaining bacon fat on top.
• Return to the preheated oven and continue roasting until Parmigiano-Reggiano cheese is melted, about 15 minutes. Sprinkle with parsley and serve.

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.

BAKED CHEESY POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In the microwave, melt cheese in a large microwave-safe bowl. Stir in mayonnaise, potatoes and onions. Spread in a 9x13 inch baking dish and top with bacon bits.
• Bake in preheated oven for 1 hour, or until hot and bubbly.

ROASTED POTATOES WITH BACON

Steps:

• Gather the ingredients.
• Put the bacon in a large skillet , and place the pan over medium-low heat. When the bacon pieces begin to brown, loosen and turn them over. Turn several times, as needed, until the bacon is browned.
• Remove the bacon to paper towels to drain. Crumble or dice the cooked and drained bacon. Set aside.
• Preheat the oven to 400 F. Line a large jelly roll pan or roasting pan with foil and spray the foil with nonstick cooking spray.
• Scrub the potatoes and peel, if desired. Cut the potatoes into 1-inch pieces.
• Peel the onion, quarter, and slice thinly.
• In a large bowl, combine the potatoes with the sliced onion, vegetable oil or olive oil, salt, pepper, and thyme. Toss to coat the potatoes.
• Spread the potatoes on the prepared baking sheet, and bake, turning occasionally, for 35 to 45 minutes.
• Add the cooked bacon and continue roasting , for about 15 minutes, until the potatoes are fork tender and browned.
• Serve and enjoy.

ROASTED CHEESY POTATOES

Steps:

• In an 8-inch baking dish, toss potatoes with oil, salt and pepper. Roast in a preheated 425F oven for 30 minutes, stirring occasionally, until potatoes are tender and golden. Flatten slightly with a fork.
• VARIATIONS:
• ROASTED POTATOES WITH SALSA: In a bowl, combine 1 cup mild- medium salsa, 1/3 cup chopped black olives, 1 cup grated Monterey Jack cheese, 2 chopped green onions and 3 tablespoons chopped fresh cilantro or parsley. Drop in spoonfuls over roasted potatoes, and top with 3/4 cup crumbled tortilla chips. Return to oven to cook for 8 minutes, or until top is bubbly.
• ROASTED POTATOES WITH ROSEMARY AND LEMON; Remove roasted potatoes from oven. Toss with 2 tablespoons chopped fresh rosemary (or 1 teaspoons dried), and 2 tablespoons lemon juice.
• TIPS: Potatoes can be roasted, flattened, and cooled three to four hours earlier or covered and refrigerated overnight, Top with selected toppings just before final cooking, adding an extra 8-10 minutes to heat through.

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.

ROASTED CHEESY BREAKFAST POTATOES

Steps:

• Pre-heat the oven to 200ºc/400ºF.
• Combine all the ingredients, except for the cheese and chives, in a large bowl and mix well.
• Transfer to an oven-proof dish and place in the oven. Bake for 30-40 minutes or until cooked through, crisp and golden.
• Top with the cheese and bake until just melted then scatter over the chives and serve.

CHEESY GARLIC HERB ROASTED POTATOES

Steps:

• 1. Preheat oven to 375 degrees. Line a high sided baking pan or dish with foil. Grease lightly.
• 2. Combine cut potatoes, melted butter, and other ingredients (except cheese) into a bag. Mix together until coated.
• 3. Arrange in pan or dish in a single layer. Sprinkle with salt and pepper. Bake for 45 minutes until potatoes are tender and lightly browned.
• 4. Add cheese all over the top of the potatoes. Bake until cheese is melted.
• 5. Let sit for 10 minutes and enjoy!