Best 7 Cheeseboard Supper Potatoes Recipes

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Cheeseboard supper potatoes are a delightful dish that combines the flavors of roasted potatoes with the savory richness of cheese. This versatile side dish can be enjoyed as an accompaniment to a variety of main courses, from grilled meats to roasted vegetables. Additionally, it can be easily adapted to suit different dietary needs and preferences, making it an excellent option for dinner parties and potlucks. In this comprehensive guide, we will explore the various methods and ingredients required to create the perfect cheeseboard supper potatoes.

Let's cook with our recipes!

CHEESEBOARD SUPPER POTATOES



Cheeseboard Supper Potatoes image

I hope you enjoy this simple recipe for these stuffed spuds; other ideas for what to add include chopped ham or bacon, chopped peppers, fried mushrooms and cream cheese too. These baked potatoes can be made ahead of time, before the final baking, and then can be finished off in hot oven or under the grill just before serving, making them mid-week family friendly! (I used an assortment of cheeses I my recipe, bits and pieces that were cluttering up the fridge, which included Cheddar, Shropshire Blue, Caboc and some Somerset Brie. However, any British cheese would be wonderful in this recipe and you can add your favourites. I would like to bake these spuds with some Single Gloucester or Double Gloucester, Yorkshire Fettle and some Cornish Yarg next time, all favourites of mine. And, if you are serving these cheese stuffed potatoes to the little ones, then familiar hard and crumbly cheeses can be used, such as Red Leicester, Wensleydale, Cheshire or Lancashire)

Provided by French Tart

Categories     Lunch/Snacks

Time 1h40m

Yield 4 Stuffed Baked Potatoes, 4 serving(s)

Number Of Ingredients 7

4 large baking potatoes
200 g assorted cheese, grated (or mashed)
4 spring onions, trimmed and chopped into small pieces
1/2 teaspoon English mustard powder
25 g salted butter
1 little salt & freshly ground black pepper
chopped chives, to serve

Steps:

  • Pre-heat oven to 200C/400F/Gas Mark 6.
  • Wash the potatoes and then dry them, before pricking them all over with a fork and baking them in the pre-heated oven for 1 to 1 ½ hours.
  • Meanwhile, mix all of the grated and mashed cheeses together; add the chopped spring onions, mustard powder and a little salt and lots of freshly ground black pepper. Set to one side.
  • When the potatoes are cooked, take them out of the oven and allow them to cool, before cutting them in half and scooping out all of the cooked potato flesh inside - leaving and empty skin.
  • Mix the warm potato flesh with cheese and add the butter whilst they are still warm, so it melts. Mix well.
  • Pile the cheesy potato filling into the potato skins, place them on a greased baking sheet and bake for a further 15 to 20 minutes, or until they are hot all the way through and the top is golden brown and bubbling.
  • Serve immediately with chopped chives and assorted salad leaves or seasonal vegetables.

EASY CHEESE BOARD



Easy Cheese Board image

Provided by Ina Garten

Categories     appetizer

Time 10m

Yield 10 to 12 servings as an appetizer

Number Of Ingredients 12

8 fig leaves
1 to 2 bunches green grapes
1/2 round of Brie, such a Tremblaye
Wedge of aged sharp Cheddar
8 ounces goat cheese, at room temperature
Fresh thyme sprigs
Good olive oil
1 wedge blue cheese, such as Roquefort
Dried apricots
Fresh figs
1 package of dried fruit crackers, such as Rustic Bakery
1 package water biscuit, such as Carr's

Steps:

  • Arrange the fig leaves on a round platter. Place the grapes in the middle and the Brie, Cheddar and goat cheese around the grapes. Sprinkle thyme leaves and place a sprig of time on top of the goat cheese and drizzle with olive oil. Add the blue cheese to the cheese arrangement and artfully arrange the apricots, figs and crackers among the cheeses.

GRILLED EDIBLE CHEESEBOARD



Grilled Edible Cheeseboard image

We love a good bread bowl so why not a bread platter? Whether you make your own pizza dough or buy it at the store, cooking it on the grill will give you a dough that is golden, crisp and tinged with a subtle smoky flavor. Loaded with warm melting cheese, briny olives and salty charcuterie, the board can be the centerpiece of a snacks-and-drinks gathering with friends or served alongside a big green salad for the perfect summer dinner.

Provided by Food Network Kitchen

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 11

2 tablespoons olive oil, plus more for drizzling
1 cup red grapes
1/2 cup dried apricots, quartered (about 3 ounces)
1/2 cup walnut halves (about 2 ounces)
1 sprig fresh rosemary, broken into little pieces
2 pounds refrigerated pizza dough, at room temperature (see Cook's Note)
One 8-ounce wheel brie cheese
1/4 cup honey
1 cup your favorite olives (about 5 ounces)
1 cup Parmesan chunks or other hard cheese (about 4 ounces)
8 ounces sliced cured meats, such as salami, prosciutto or mortadella, or a combination

Steps:

  • Make five 2-inch-thick discs of aluminum foil by crumpling sheets of foil: Make one 2-inch-wide disc, two 3-inch-wide discs and two 5-inch-wide discs. Set aside.
  • Spread 2 tablespoons olive oil on the bottom and sides of a sheet pan. Scatter the grapes, apricots, walnuts and rosemary in a single layer around the border of the sheet pan. Arrange the aluminum discs in the open space inside the grape border, making sure they don't touch.
  • Stretch the pizza dough on a clean work surface so it is the same size as the sheet pan. Carefully lift it and lay it over the top of the foil discs, grapes and other ingredients. Cover with plastic wrap and let rise at room temperature until puffy, about 1 hour.
  • Prepare a grill for medium heat. Remove the plastic wrap from the sheet pan and put the pan on the grill. Cover the grill with the lid and let cook until the dough is set around the edges and dry on top, about 10 minutes.
  • Using protective gloves or towels, flip the sheet pan onto the grill so the foil, grapes and other ingredients are facing up; remove the sheet pan. Cover the grill and cook until the dough is lightly golden around the edges, about 5 minutes. Remove one of the 5-inch aluminum discs and insert the brie into the indented bread bowl where the disc was. Cover the grill and cook until the dough is completely cooked and golden all over and the cheese is hot through, about 10 minutes.
  • Transfer the edible cheeseboard to a serving platter or cutting board using tongs and a heatproof spatula. Remove the remaining foil discs and drizzle the whole thing with olive oil, avoiding the brie. Put the honey in the smallest bread bowl and the olives and Parmesan in the medium bowls. Fold and tuck the cured meat into the remaining large bowl. Put a small spoon in the honey and a knife by the brie for serving. Serve the cheeseboard warm, encouraging people to tear off pieces of bread to layer with meat and cheese or drizzle with honey.

CHECKERBOARD POTATOES



Checkerboard Potatoes image

Alternating slices of sweet and white potatoes baked in cream, butter, and a touch of cinnamon are a wonderful taste surprise. This dish was served by friends after my aunt's funeral. I've made it for several special occasions and it never fails to be a hit. It is rich, but oh so delicious.

Provided by JBJ117

Categories     Side Dish     Potato Side Dish Recipes

Time 1h30m

Yield 8

Number Of Ingredients 6

3 (8 ounce) sweet potatoes, cut into 1/4 inch slices
3 large red potatoes, cut into 1/4 inch slices
1 cup heavy cream
½ cup unsalted butter
salt to taste
½ teaspoon ground cinnamon, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • In a 9x13 inch baking dish, alternate the sweet potato and red potato slices in overlapping rows to create a checkerboard effect. Pour the cream evenly over the potatoes. Dot with pieces of butter, and sprinkle with cinnamon.
  • Bake uncovered for 1 hour in the preheated oven, or until the potatoes are fork tender, and slightly brown around the edges. Remove from the oven and let stand for 15 minutes before serving.

Nutrition Facts : Calories 374.8 calories, Carbohydrate 40.1 g, Cholesterol 71.3 mg, Fat 22.8 g, Fiber 5 g, Protein 4.7 g, SaturatedFat 14.2 g, Sodium 68 mg, Sugar 5 g

CHURCH SUPPER POTATOES



Church Supper Potatoes image

As a pastor's wife, I cook for crowds often. This dish is always a hit. My own family thinks the potatoes are a must with London broil or marinated grilled chicken breasts. I frequently prepare them for guests, too. The recipe is very adaptable, and the results disappear. -Michelle Grigsby, Beavercreek, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 10-12 servings.

Number Of Ingredients 9

3 pounds russet potatoes (about 9 medium), peeled and cut into 1/2-inch cubes
2 garlic cloves, peeled
6 ounces cream cheese, softened
2 tablespoons butter
1/2 cup sour cream
2 cups shredded cheddar cheese, divided
1 teaspoon garlic salt
1 teaspoon onion salt
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

Steps:

  • Place the potatoes and garlic in a large saucepan; cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well. , In a bowl, mash potatoes and garlic with the cream cheese and butter. Add sour cream, 1 cup of cheddar cheese, garlic salt, onion salt and spinach. Stir just until mixed. Spread into a greased 2-qt. baking dish. , Bake, uncovered, at 350° for 30-35 minutes or until heated through. Top with remaining cheese; bake 5 minutes longer or until the cheese is melted.

Nutrition Facts : Calories 201 calories, Fat 12g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 480mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

MOM'S CHEESE POTATOES RECIPE



Mom's Cheese Potatoes Recipe image

Mom's Cheese Potatoes were a Sunday staple at our house. It's not hard to see why. They are so yummy, quick and easy to make, and are very inexpensive. You will love this recipe.

Provided by Camille Beckstrand

Categories     Side Dish

Time 50m

Number Of Ingredients 6

6 russet potatoes (peeled and cubed)
10.5 ounces cream of chicken soup (1 can)
¼ cup sour cream
¾ cup shredded cheddar cheese
2 Tablespoons butter (melted)
2 Tablespoons chopped onion

Steps:

  • Cut up potatoes into cubes and boil them until they are fork tender.
  • In a medium sized mixing bowl, mix together soup, sour cream, cheese, butter and onion.
  • Place cooked potatoes in a 9 x 9 inch glass pan.
  • Pour soup/cheese mix over cooked potatoes and mix in a little bit.
  • Bake uncovered for 35-40 minutes at 350 degrees.

Nutrition Facts : Calories 242 kcal, Carbohydrate 32 g, Protein 7 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 25 mg, Sodium 366 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

CHEESEBURGER POTATO



Cheeseburger Potato image

The right topping can transform a baked potato into a quick, easy meal. You can use an oven, microwave, or even a slow cooker.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Number Of Ingredients 6

3/4 pound ground beef
4 baked potatoes
Shredded cheddar
Chopped tomato
Sliced onion
Torn lettuce

Steps:

  • In a skillet, season and cook beef. Top potatoes with beef, cheddar, tomato, onion, and lettuce.

Tips:

  • Choose the right potatoes: For the best results, use a variety of potatoes with different textures and flavors. Some good options include Yukon Gold, Red Bliss, and fingerling potatoes.
  • Wash the potatoes thoroughly: This will help to remove any dirt or debris.
  • Cut the potatoes into uniform pieces: This will help them to cook evenly.
  • Season the potatoes generously: Use a combination of salt, pepper, garlic powder, and onion powder.
  • Roast the potatoes at a high temperature: This will help them to get crispy on the outside and fluffy on the inside.
  • Toss the potatoes halfway through cooking: This will help to ensure that they cook evenly.
  • Serve the potatoes immediately: They are best when they are hot and crispy.

Conclusion:

Cheeseboard suppers are a delicious and easy way to feed a crowd. With a variety of toppings to choose from, there is something for everyone to enjoy. The potatoes are a great way to add a hearty and filling element to the meal. They can be roasted, mashed, or fried, and they can be topped with anything from cheese and bacon to sour cream and chives. No matter how you choose to prepare them, the potatoes are sure to be a hit at your next cheeseboard supper.

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