Best 17 Cheesy Baked Potatoes Recipes

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Welcome to the ultimate guide to achieving cheesy baked potato perfection! If you're craving a comforting and flavorful dish that's perfect for any occasion, look no further. Whether you're a seasoned cook or just starting, we'll take you on a culinary journey to discover the secrets of creating irresistibly cheesy baked potatoes. From selecting the perfect potatoes to mastering the art of achieving that golden-brown crispy skin and fluffy interior, we'll reveal the techniques and tips you need to transform simple ingredients into a delightful culinary masterpiece. Get ready to tantalize your taste buds and impress your dinner guests with this classic dish, taken to the next level with a cheesy twist.

Check out the recipes below so you can choose the best recipe for yourself!

CHEESY STUFFED BAKED POTATOES



Cheesy Stuffed Baked Potatoes image

These special stuffed baked potatoes are a hit with my whole family, from the smallest grandchild on up. I prepare them up to a week in advance, wrap them well and freeze. Their flavorful filling goes so nicely with juicy ham slices. -Marge Clark, West Lebanon, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 1h35m

Yield 6 servings.

Number Of Ingredients 10

3 large baking potatoes (1 pound each)
1-1/2 teaspoons canola oil, optional
1/2 cup sliced green onions
1/2 cup butter, cubed, divided
1/2 cup half-and-half cream
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon white pepper
1 cup shredded cheddar cheese
Paprika

Steps:

  • Preheat oven to 400°. Scrub and pierce potatoes. Rub with oil if desired. Bake until tender, 50-75 minutes. When cool enough to handle, cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell; set aside. Reduce oven temperature to 375°., In a small skillet, saute onions in 1/4 cup butter until tender. In a large bowl, mash potato pulp. Stir in sauteed onions, cream, sour cream, salt and pepper. Fold in cheese. Stuff into potato shells., Place on a baking sheet. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Bake until heated through, about 20 minutes.

Nutrition Facts : Calories 416 calories, Fat 26g fat (17g saturated fat), Cholesterol 84mg cholesterol, Sodium 693mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.

TWICE BAKED CHEESY POTATOES



Twice Baked Cheesy Potatoes image

These are great potatoes to serve with many different types of meals, and kids love them!

Provided by Betsy Loeffler

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Yield 5

Number Of Ingredients 4

5 potatoes
4 ounces American cheese, sliced into strips
1 tablespoon butter
¾ cup sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake potatoes for 1 hour or until soft.
  • In a microwave safe bowl, combine the cheese and butter. Cook in microwave for 1 1/2 minutes or until melted. Add sour cream and mix together.
  • Cut potatoes in half, scoop out insides while being careful not to tear the skins. Add to cheese mixture and mix together until smooth.
  • Stuff potato mixture back into potato shells and bake at 350 degrees F (175 degrees C) for 10 minutes.

Nutrition Facts : Calories 343.3 calories, Carbohydrate 39 g, Cholesterol 42.6 mg, Fat 16.8 g, Fiber 4.7 g, Protein 10.4 g, SaturatedFat 10.5 g, Sodium 385.1 mg, Sugar 1.8 g

BAKED CHEESY POTATOES



Baked Cheesy Potatoes image

I have tried many potato casseroles and this one always gets rave reviews and recipe requests. It's the easiest to make too!

Provided by Annette

Categories     Side Dish     Potato Side Dish Recipes

Time 1h15m

Yield 12

Number Of Ingredients 5

1 pound processed cheese
2 cups mayonnaise
1 (2 pound) package frozen hash brown potatoes, thawed
1 white onion, chopped
1 (3 ounce) jar real bacon bits

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.

Nutrition Facts : Calories 476.4 calories, Carbohydrate 18.2 g, Cholesterol 49.2 mg, Fat 44.8 g, Fiber 1.3 g, Protein 11.9 g, SaturatedFat 12.3 g, Sodium 930.8 mg, Sugar 3.8 g

CHEESY BAKED POTATOES



Cheesy Baked Potatoes image

This is a perfect recipe for two, but I also prepare it in large quantities for special occasions when we have dinner guests. One of these potatoes is practically a meal in itself. -Dolores Nemec, Garfield Heights, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 1h35m

Yield 2 servings.

Number Of Ingredients 9

2 large russet potatoes
1 egg, beaten
2 tablespoons milk
2 tablespoons mayonnaise
3/4 cup shredded cheddar cheese, divided
1/4 teaspoon salt
Dash pepper
2 tablespoons sliced green onion
2 bacon strips, cooked and crumbled

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.

Nutrition Facts : Calories 627 calories, Fat 30g fat (13g saturated fat), Cholesterol 164mg cholesterol, Sodium 788mg sodium, Carbohydrate 69g carbohydrate (7g sugars, Fiber 6g fiber), Protein 22g protein.

CHEESY TWICE-BAKED POTATOES



Cheesy Twice-Baked Potatoes image

Provided by Katie Lee Biegel

Categories     side-dish

Time 2h15m

Yield 8 servings

Number Of Ingredients 8

4 Idaho baking potatoes, scrubbed
4 tablespoons unsalted butter
1 garlic clove, minced
1 shallot, minced
1/2 cup sour cream
2 tablespoons minced chives
2 cups grated white Cheddar
Kosher salt and freshly cracked black pepper

Steps:

  • Preheat the oven to 425 degrees F.
  • Stab the potatoes with a fork or paring knife a few times on all sides. Place on a baking sheet and bake until fork-tender, 60 to 80 minutes. Let cool slightly (but keep the oven on).
  • Meanwhile, melt the butter in a small skillet over medium heat. Add the garlic and shallot and cook until softened but not browned. Set aside.
  • Once the fully cooked potatoes are cool enough to handle, cut them in half lengthwise. Using a spoon or melon baller, scoop out the flesh of the potatoes, leaving a 1/4-inch rim to preserve the shape of the shells.
  • In a large bowl, mash the potato insides until mostly smooth. Add the butter mixture, sour cream, chives and 1 cup of Cheddar and mix together. Season with salt and pepper to taste.
  • Spoon the mixture evenly into the 8 shells. Top with the remaining 1 cup cheese. Bake until the cheese is golden brown and bubbly, 25 to 30 minutes. Serve warm.

ROASTED GARLIC TWICE-BAKED CHEESY POTATOES



Roasted Garlic Twice-Baked Cheesy Potatoes image

I saw the original recipe in a Kraft Food & Family magazine. I have used it numerous times since then, and changed it a bit to meet our tastes. Here's what we usually do. The bacon can be easily subbed with vegetarian bacon, which I do frequently for our vegetarian guests. This is a favorite for our game watching!

Provided by Starrynews

Categories     < 4 Hours

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 8

4 large potatoes
1 head garlic
5 teaspoons olive oil
1/2 cup sour cream
4 ounces processed cheese, cubed (like Velveeta)
pepper, to taste
4 slices bacon or 4 slices vegetarian bacon, cooked and crumbled
2 green onions, chopped

Steps:

  • Preheat oven to 400°F.
  • Place each potato and head of garlic onto its own piece of foil, which should be large enough to fully wrap around the potato or garlic.
  • Prick the potatoes several times one each side with a fork. Cut off the top of the garlic to expose the top of the cloves.
  • Drizzle each potato and the heads of garlic with olive oil.
  • Move to oven and bake for an hour. (I usually place them on a cookie sheet to prevent any oil from dripping and to make it easier to put in and out at once).
  • Remove the potatoes and garlic from the oven and reduce heat to 350°F.
  • Unwrap each potato and halve the short way (so they look like little cups, as opposed to a long "boat"). Cut off a small bit on each of the smaller, round ends so that they will sit up straight. Gently scoop out the potato flesh, leaving a thin edge all the way around the cup. Avoid breaking the potato skin.
  • Mash the potato flesh in a medium bowl. Add sour cream, processed cheese (reserve 8 small cubes), and pepper, and beat until fluffy.
  • Stuff mixture into the cups - it will be quite full, so mound on top as needed.
  • Return to oven and bake for an additional 25 minutes, until heated through and cheese has melted.
  • Top each potato half with a remaining piece of cheese and return for an additional 5 minutes, or until the cheese on top has melted.
  • Garnish the potatoes with bacon and green onions before serving.

Nutrition Facts : Calories 272.3, Fat 11.2, SaturatedFat 4.9, Cholesterol 19.4, Sodium 286.2, Carbohydrate 36.5, Fiber 4.3, Sugar 3.2, Protein 7.8

CHEESY TWICE-BAKED POTATOES



Cheesy Twice-Baked Potatoes image

"Packed with cheddar and cottage cheese and hard-cooked egg, these potatoes make a terrific light lunch all by themselves," says Lorraine Danz (right) from New Holland, Pennsylvania.

Provided by Taste of Home

Categories     Side Dishes

Time 1h40m

Yield 2 servings.

Number Of Ingredients 10

2 medium baking potatoes
1/2 cup 4% cottage cheese
3 tablespoons mayonnaise
2 teaspoons prepared mustard
1/2 teaspoon dill weed
1/4 to 1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup plus 1 tablespoon shredded cheddar cheese, divided
1 hard-boiled large egg, chopped
1 plum tomato, thinly sliced

Steps:

  • Bake potatoes at 375° for 1 hour or until tender. Cool. Cut a thin slice off the top of each potato. Scoop out pulp, leaving a thin shell. In a bowl, mash the pulp with cottage cheese, mayonnaise, mustard, dill, salt and pepper. Stir in 1/2 cup cheddar cheese and egg., Spoon into potato shells. Top with the remaining cheese. Place on a baking sheet. Bake at 375° for 25-30 minutes or until heated through. Garnish with tomato.

Nutrition Facts : Calories 540 calories, Fat 31g fat (11g saturated fat), Cholesterol 160mg cholesterol, Sodium 901mg sodium, Carbohydrate 44g carbohydrate (6g sugars, Fiber 4g fiber), Protein 21g protein.

PORK CHOPS WITH APPLES, ONIONS AND CHEESY BAKED POTATOES



Pork Chops With Apples, Onions and Cheesy Baked Potatoes image

A simple, cold-weather dinner for two in about 40-45 minutes from start to table. I often tend to make it up and experiment with my own version of what I cook. (hence my name) That was indeed the case with this yummy pork chop dinner. I think it's best served with fresh dinner bread or rolls. If you want to make this dinner for more than two just figure it this way : 1 apple, 1/2 onion, 1 potato, 1 pork chop per person. Use amounts of spices, cheese, oil and butter as necessary. Note* Using soft apples like McIntosh won't work well since they'll get too soft, too fast. You want to keep some substance to the onions and apples.

Provided by The Experimental Co

Categories     Pork

Time 40m

Yield 2 serving(s)

Number Of Ingredients 4

2 center-cut pork chops (thick, at least 1 lb. each)
1 red onion (medium to large size)
2 apples, (medium size) Red Delicious or any firm texture apple you like
2 baking potatoes (large)

Steps:

  • Heat large fry pan on med-high.
  • Season pork chops on both sides with salt, pepper and thyme.
  • Place chops in pan just to brown on each side, about 4 to 5 minutes turning once.
  • Cut up onion and peeled apples into evenly sized chunks while meat is browning.
  • Pierce potatoes with fork for venting. Heat on high in microwave for 10-12 minutes.
  • Remove browned chops from pan and set aside.
  • Add about 1 ½ TBSP of butter in pan and mix in with oil.
  • Add onions to pan and stir to coat in butter and oil glaze.
  • Add apples to pan when onions begin to soften and caramelize. Stir to coat.
  • Add pork chops back into pan and cover, turning and stirring contents occasionally for about 15 to 20 minutes. Liquid in pan should become slightly thicker.
  • While meat is cooking, slice baked potatoes into approximately ¼ inch slices.
  • Remove skin and place slices from one potato in a layer in small baking dish.
  • Add thin pats of butter and a generous sprinkling of shredded cheese on top of first layer.
  • Repeat second layer the same way and place in oven until cheese just starts to brown.
  • Place cooked pork chops on large serving plate. Spoon on saucy apples and onions.
  • Bring it all together at the table and enjoy!
  • Bon Appetite!

CHEESY, CREAMY, TWICE BAKED POTATOES



Cheesy, Creamy, Twice Baked Potatoes image

The title says it all! People have been known to burn their tongues on these because they just couldn't wait! Vegetarian's can skip the bacon or use imitation bacon. One half is a meal!!! Very filling! If you want a green salad on the side.

Provided by Rita1652

Categories     Pork

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 13

4 large baking potatoes, almost 1 pound each scrubbed
sea salt, for rubbing on skins before baking
8 slices bacon, about 1/3 pound
1/2 cup sour cream
1/2 cup heavy cream
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
4 ounces cream cheese
1/4 lb Fontina cheese, finely cubed
1/8 cup romano cheese, finely grated
1/2 cup shredded cheddar cheese
4 green onions, sliced, divided

Steps:

  • Preheat oven to 350 degrees.
  • Rub potatoes with salt.
  • Bake potatoes in preheated oven for 1 hour.
  • Meanwhile, place bacon in a large, deep skillet.
  • Cook over medium high heat until evenly brown.
  • Drain, crumble and set aside.
  • When potatoes are done allow them to cool for 10 minutes.
  • Slice potatoes in half lengthwise and scoop the flesh into a large bowl set skins aside for filling.
  • To the potatoes add sour cream, heavy cream, butter, salt, pepper, 1/2 the green onions and cheeses saving 1/4 cup cheddar for topping.
  • Mix with a hand mixer until well blended and creamy.
  • Spoon the mixture into the potato skins.
  • Top each with remaining cheese, green onions and bacon.
  • Bake for another 15 minutes.

CHEESY BACON BAKED POTATOES



Cheesy Bacon Baked Potatoes image

Make and share this Cheesy Bacon Baked Potatoes recipe from Food.com.

Provided by OzMan

Categories     Potato

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 10

4 large baking potatoes
4 slices bacon
1/3 cup onion, chopped
1/3 cup green pepper, diced
2 cups sliced mushrooms
1 1/2 cups grated cheddar cheese, divided
2 tablespoons milk
2 tablespoons butter or 2 tablespoons margarine
1 egg, slightly beaten
1 teaspoon salt

Steps:

  • Scrub potatoes, pat dry and pierce with a fork.
  • Bake at 425 for 55-65 minutes or until soft.
  • While potatoes are baking, cook bacon in a skillet until browned, cool and crumble.
  • In 2 Tbsp of bacon grease, saute onion and green pepper until still tender crisp, then add mushrooms and saute until mushrooms are cooked, then set aside.
  • When potatoes are cooked, cut a slice from the top of each.
  • Scoop out the flesh, keeping the shell intact.
  • Mash potato, adding 1 cup of the cheese, milk, butter, egg, salt, vegetable mixture and half of the bacon.
  • Spoon mixture into the shells, top with remaining cheese and bacon.
  • Bake at 350 for 20 minutes or until slightly brown on top.

EASY CHEESY OVEN BAKED POTATOES



Easy Cheesy Oven Baked Potatoes image

Needed something quick, easy and filling for unexpected guests. Only 4 ingredients that you probably have on hand right now! You can add garlic, onion or peppers for added color, flavor or pizzaz.

Provided by FitorFat

Categories     Low Protein

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 4

8 -10 potatoes (any kind)
1 (10 1/2 ounce) can cream of celery soup or 1 (10 1/2 ounce) can cream of chicken soup
0.5 (10 1/2 ounce) can nonfat milk
shredded cheese

Steps:

  • Preheat oven to 375 degrees.
  • Scrub potatoes and pierce with fork or knife and place in plastic baggies.
  • Put baggies w/potatoes in microwave for 10 minutes.
  • Spray bottom of glass 9X13 pan with cooking oil.
  • Mix together 1 can of creamed soup with 1/2 can of milk - set aside.
  • Allow pototes to cool enough to handle with bare hands or use pot-holders.
  • Cut pototoes into cubes, *note* potatoes will only be about 1/2 done, so will be firm.
  • Place potatoes in baking dish.
  • Pour soup mixture over potatoes and place in oven for 15 minutes.
  • Remove from oven and sprinkle with shredded cheese, (the more the better).
  • Put back in the oven for 5 minutes.
  • Presto!

CHEESY STUFFED BAKED POTATOES



Cheesy Stuffed Baked Potatoes image

This recipe is from "Woman's World", January 31, 2006. Excellent side dish! These are so yummy!

Provided by SouthernBell2627

Categories     Potato

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 head garlic, cloves attached
6 baking potatoes
1 cup asiago cheese, grated
1/4 cup butter
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon paprika
black pepper, to taste

Steps:

  • Preheat oven to 400°f.
  • Cut off top 1/2 INCH from garlic head.
  • Wrap garlic in foil.
  • Prick potatoes with fork.
  • Bake potatoes and garlic on baking sheet until tender, about 1 hour. Let stand 10 minutes.
  • Separate garlic cloves. Pinch bottom of each clove to remove from skins; throw skins away.
  • Cut slit lengthwise down center of eat potato. Scoop potato from skins, leaving 1/4-inch thick shells.
  • Mash potatoes with 1/2 cup cheese, butter, oil, salt, paprika, black pepper, and garlic.
  • Scoop potato mixture into shells; top with remaining cheese.
  • Bake on ungreased baking sheet until cheese is melted.

CHEESY TWICE-BAKED POTATOES



Cheesy Twice-Baked Potatoes image

Stuff these twice-baked potatoes with plenty of sharp Cheddar, sour cream and chives.

Provided by Food Network Kitchen

Time 2h

Yield 4

Number Of Ingredients 6

4 russet potatoes (about 8 ounces each)
1/3 cup sour cream
4 tablespoons unsalted butter, at room temperature
1 tablespoon finely chopped fresh chives
1 cup shredded sharp Cheddar
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F. Pierce each potato several times with a fork and bake until tender, about 1 hour. Remove the potatoes from the oven and reduce the temperature to 375 degrees F.
  • Let the potatoes rest until cooled slightly. Slicing lengthwise, cut the top quarter off of each of the potatoes. Reserve the tops. Carefully scoop most of the insides of the potatoes into a bowl, leaving the shell intact. Add the sour cream, 3 tablespoons of butter and chives. Season with salt and pepper. Stir in 1/2 cup cheese.
  • Refill the shells with the potato mixture and transfer to a rimmed baking sheet and sprinkle with the remaining cheese. Brush the reserved potato tops with the remaining 1 tablespoon butter and put on the baking sheet. Bake until the potatoes are heated through and the tops are crisp, about 20 minutes.

CHEESY TWICE-BAKED POTATOES



Cheesy Twice-Baked Potatoes image

Cheesy, flavorful potatoes sure to please the most-finicky eater!

Provided by Kitkat

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 1h50m

Yield 8

Number Of Ingredients 11

4 large baking potatoes
2 teaspoons olive oil
2 teaspoons salt
1 tablespoon butter
4 cloves minced garlic
1 ½ cups shredded Monterey Jack cheese
½ cup sour cream
¼ cup chopped green onion, divided
ground black pepper to taste
4 slices cooked bacon, crumbled
1 pinch paprika, or to taste

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.

Nutrition Facts : Calories 279 calories, Carbohydrate 33.9 g, Cholesterol 29 mg, Fat 12.3 g, Fiber 4.3 g, Protein 9.6 g, SaturatedFat 7 g, Sodium 724.7 mg, Sugar 1.7 g

CHEESY TWICE BAKED POTATOES



Cheesy Twice Baked Potatoes image

This recipe if from Tillamook Cheese Factory Tillamook, Oregon

Provided by Lynn Clay

Categories     Potatoes

Time 3h30m

Number Of Ingredients 7

6 large russet potatoes
2 Tbsp olive oil
8 oz tillamook natural sour cream
3 Tbsp tillamook salted butter, softened
1 1/2 c triple cheddar shredded cheese
1 oz milk
6 strips bacon, cooked crisp and crumbled

Steps:

  • 1. Preheat oven to 450°F. Prepare potatoes by scrubbing clean and piercing with fork in several places. Rub olive oil over potato skins and place in oven, directly on rack.
  • 2. Bake for 60-75 minutes, until potatoes are crispy on the outside and soft on the inside. When lightly pressed, potatoes should give under the pressure.
  • 3. Let potatoes cool completely. When cooled, cut each potato in half, lengthwise.
  • 4. Make potato boats by carefully scooping out the interior flesh, leaving the skin plus approximately ¼ inch of potato flesh intact. Set aside 6 boats and discard the remaining 6.
  • 5. In a large bowl, combine potato flesh with sour cream, 1 cup of cheese, butter, milk, and bacon. Mash with a potato masher until combined. Spoon mixture evenly among the 6 potato boats.
  • 6. Place in a large, oven-safe casserole dish, sprinkle tops with remaining cheese, and bake in a 350°F oven for approximately 20 minutes.
  • 7. *To make ahead: complete all steps prior to the final baking. Place loaded potatoes in an airtight container and refrigerate until 1½ hours prior to serving. To serve, remove potatoes from refrigerator, place in a large, oven-safe casserole dish and let potatoes come to room temperature. Bake in 350°F oven for approximately 20-30 minutes.

CHEESY BAKED BEANS IN BAKED POTATOES



Cheesy Baked Beans in Baked Potatoes image

Being a Kiwi my favourte baked beans are Watties! Cabanossi can be used instead of salami. For anyone that doesn't know Cabanossi is a type of dry sausage, similar to a very mild salami. It is made from pork and beef, lightly seasoned and then smoked. It is commonly cut into bite sized chunks and eaten cold as an appetiser or snack, often with cubes of cheese and crackers. Sliced cabanossi is also a popular pizza topping.

Provided by Jewelies

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

4 large potatoes, scrubbed
1/4 cup salami, finely chopped
1/4 cup tasty cheese, grated
2 teaspoons fresh chives
220 g baked beans

Steps:

  • Preheat oven to 180°C.
  • Line a baking tray with baking paper.
  • Pierce potatoes in several places with a skewer.
  • Arrange on turntable of microwave oven and cook on high for 12-14 minutes or until tender.
  • Meanwhile in a small bowl combine salami, cheese and chives.
  • Cut a small slice off base of each potato to allow them to sit flat.
  • Using a teaspoon, scoop out about 1cm of potato centre.
  • Chop excess potato and mix with salami mixture.
  • Place potatoes on prepared tray and spoon an even amount of baked beans into each potato.
  • Divide salami mixture between potatoes.
  • Bake for 10-15 minutes until topping is crispy.

Nutrition Facts : Calories 368.7, Fat 3.3, SaturatedFat 1.9, Cholesterol 8.7, Sodium 257, Carbohydrate 76.1, Fiber 10.4, Sugar 7.9, Protein 12.1

CHEESY BAKED POTATOES



Cheesy Baked Potatoes image

I found this recipe in TOH's 2004 "Best of Country Cooking". It was submitted by Dolores Nemec. I changed a couple of things to make this more for mine and my SO's personal tastes. The cooking time includes both baked times, and the prep time includes the cooling time before slicing the top off of potatoes. Submitted on May 23, 2006.

Provided by Chef shapeweaver

Categories     Potato

Time 1h55m

Yield 2 serving(s)

Number Of Ingredients 8

2 medium sized baking potatoes
1 large egg, beaten
3 tablespoons milk
1/8 cup mayonnaise
3/4 cup shredded cheddar cheese, divided
1/4 teaspoon salt (or more)
1/4 teaspoon pepper (or more)
2 slices bacon, cooked crisp and crumbled

Steps:

  • Bake potatoes at 375ºF for 1 hour or until done.
  • When cool enough to handle, cut a thin slice off the top. Scoop out pulp, leaving a thin shell.
  • In a medium size bowl, mix together milk, egg, potato, mayonnaise, and 1/2 cup of cheese, salt, and pepper.
  • Spoon into potato shells.
  • Top with remaining cheese and crumbled bacon.
  • Bake for 25 to 30 minutes, or until heated through.

Tips:

  • To ensure your potatoes are evenly cooked, choose potatoes that are all about the same size.
  • If you want crispy potato skins, rub them with olive oil and sprinkle with salt before baking.
  • To prevent the potatoes from drying out, cover them with foil during the first half of the baking time.
  • If you want to add extra flavor to your potatoes, try adding some chopped garlic, herbs, or cheese to the filling.
  • For a vegetarian version of this dish, use vegetable broth instead of chicken broth.

Conclusion:

Cheesy baked potatoes are a delicious and easy side dish that can be enjoyed by people of all ages. They are perfect for picnics, potlucks, or everyday meals. With so many different ways to make them, you can find a recipe that suits your taste and dietary needs. So next time you're looking for a simple but satisfying side dish, give cheesy baked potatoes a try.

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