Time 1h15m Yield 12 Number Of Ingredients 5 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.
Time 1h35m Yield 2 servings. Number Of Ingredients 9 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.
Time 2h15m Yield 8 servings Number Of Ingredients 8 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.
Yield 5 Number Of Ingredients 4 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.
Time 1h45m Number Of Ingredients 8 Steps:
Heat oven to 190C/170C fan/gas 5. Boil the potatoes for 3 mins to soften a little, then drain. When cool enough to handle, slice into 5mm pieces. Cook the onion in the butter in a pan until softened, about 5 mins, then pour over the wine, milk and cream and heat through. Place the potato slices into a large bowl, pour over the cream mixture, sage leaves and half the cheese. Carefully stir until the potato slices are coated. Grease a large baking dish (about 20 x 30cm) with a little butter, then tip the potatoes in. Smooth over the top, scatter over the remaining cheese and season with black pepper. Cover with foil and cook for 30 mins, then uncover and cook 30-40 mins more until a fork slides in easily and the top is golden brown.
Time 14m Yield Makes 2 servings, one topped potato each. Number Of Ingredients 3 Steps:
Scrub potatoes thoroughly with brush; pat dry. Prick potatoes with fork. Place on microwaveable plate. Microwave on HIGH 6 to 8 min. or until potatoes are tender. Cut crosswise slit in top of each potato; squeeze potato from both ends to open potato. Top with 2% Milk Singles. Microwave 1 min. or until 2% Milk Singles are melted. Sprinkle with onions.
Time 1h15m Yield 8 servings. Number Of Ingredients 8 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.
Time 1h40m Yield Serves 6 Number Of Ingredients 0 Steps:
Preheat oven to 190C/fan 170C/gas 5. Peel the potatoes, slice thinly, rinse under cold water. Choose a pan large enough for all of the ingredients, then add the creme fraiche, bay leaf, pinch of salt, ground pepper and nutmeg. Bring to the boil, then reduce to a simmer. Add the drained potatoes and simmer for 5 minutes. Rub the base and sides of a large gratin dish with the garlic before adding the potato mixture, then smoothing the surface. Finally add the Gruyere and bake for about 1 hour. Check that the potatoes are cooked through then serve hot.
Time 1h30m Yield 6 serving(s) Number Of Ingredients 8 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.
Time 1h15m Yield 4 servings Number Of Ingredients 3 Steps:
Heat oven to 425ºF. Prick potatoes with fork; place on baking sheet. Brush with dressing. Bake 45 min. to 1 hour or until tender. Heat broiler. Cut potatoes in half lengthwise, then crosswise, being careful not to cut all the way through to bottoms of potatoes. Squeeze potatoes from both ends to open. Lightly mash potatoes (in skins) with fork. Sprinkle with cheese; mix with fork. Broil, 4 inches from heat, 2 to 3 min. or until cheese is melted.
More about “cheesy baked potatoes recipes”
Time 30m Yield 8-10 serving(s) Number Of Ingredients 4 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!
