Randy Chandler
Baked potatoes are a versatile dish that can be made in many ways and loaded with a variety of toppings. One of the most popular toppings is cheese, which adds a creamy, salty, and sharp flavour to the potato. While cheddar is a classic choice, other cheeses such as Gouda, Swiss, provolone, pepper jack, Red Leicester, mozzarella, Gruyère, and blue cheese can also be used to create different flavour profiles. The type of cheese chosen depends on personal preference, with some people favouring sharper cheeses that melt well, while others may prefer milder options.
| Characteristics | Values |
|---|---|
| Cheese type | Sharp cheddar, gouda, Swiss, provolone, pepper jack, gruyere, muenster, parmesan, Colby Jack |
| Potato type | Russet, red, Yukon gold |
| Other ingredients | Butter, milk, flour, olive oil, salt, pepper, bacon, broccoli, sour cream, chives, scallions, mustard |
| Baking temperature | 350-400°F |
| Baking time | 25-60 minutes |
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What You'll Learn
Russet potatoes with sharp cheddar
Russet potatoes are a great choice for baking, as they have a fluffy and light interior when cooked. To prepare the potatoes, prick them all over with a fork and drizzle with olive oil. Then, wrap them in foil and bake for about an hour at 400°F until tender.
For the cheese sauce, you can use a combination of sharp cheddar, milk, flour, and butter. Start by melting the butter in a saucepan, then add the flour and stir until a paste forms. Next, slowly add the milk to the paste, whisking constantly to avoid lumps. Finally, add the grated cheddar and stir until melted. Season with salt and pepper to taste.
Once the potatoes are baked, carefully cut a slit down each one and scoop out the flesh, leaving about a quarter-inch attached to the skins. Mash the potato flesh with butter, sour cream, milk, garlic powder, salt, and pepper. You can also add cooked and crumbled bacon, sausage, jalapeños, or ham to the mixture. Finally, add the shredded sharp cheddar and mix well.
Spoon the mixture back into the potato shells, mounding it generously. Top with more sharp cheddar and bake until the cheese is melted, about 5-8 minutes. For an extra crispy skin, you can place the potatoes directly on the oven rack during the final bake.
Your loaded baked Russet potatoes with sharp cheddar are now ready to be served!
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Swiss cheese with starchy potatoes
Baked potatoes are a versatile dish that can be made with various types of cheese, depending on your preference. While cheddar is a popular choice, other cheeses such as Swiss, gouda, provolone, and pepper jack can also be used to create delicious and comforting meals.
Swiss cheese, in particular, pairs exceptionally well with starchy potatoes. Swiss potatoes, also known as "Swissy potatoes," are a simple yet comforting side dish that originates from German-Swiss cuisine. This dish typically consists of thinly sliced red potatoes baked in chicken broth until soft and tender, then topped with melted Swiss cheese. The key to achieving the perfect Swiss potatoes is to ensure that the potatoes are sliced thinly and evenly so that they cook through uniformly.
To prepare Swiss potatoes, start by preheating your oven to 425°F. Grease a 9x13-inch baking dish to prevent the potatoes from sticking. Layer half of the thinly sliced potatoes on the bottom of the dish and season them with salt and pepper. Spread a generous amount of shredded Swiss cheese on top, followed by dots of butter. Repeat these layers, finishing with a final sprinkling of cheese. Pour chicken broth over the layers and bake for about 45 minutes, or until the potatoes are cooked and the cheese is golden brown.
The combination of starchy potatoes and Swiss cheese creates a rich and slightly tangy flavor profile. The chicken broth adds depth of flavor to the dish, while the butter contributes to its creamy texture. This dish is incredibly versatile and can be paired with various entrees, making it a popular choice for those seeking a comforting and indulgent side.
In addition to the traditional Swiss potatoes recipe, you can also create a Swiss cheese and potato gratin. This variation involves coating a pie plate or casserole dish with cooking spray and preparing a cheese sauce by melting butter and whisking in flour. Gradually add milk, stirring until smooth, and then add seasonings such as salt, pepper, garlic powder, nutmeg, and thyme. Bring the mixture to a boil and then simmer until thickened. Add shredded Swiss cheese, stirring until melted, and combine with sliced potatoes and onions. Transfer the mixture to the prepared dish, cover with foil, and bake for 45 to 50 minutes. Remove the foil, top with more Swiss cheese, and bake, uncovered, until the cheese is melted and lightly browned.
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Twice-baked potatoes with Colby-Jack
Baked potatoes are a versatile dish, and you can use a variety of cheeses to suit your taste. While cheddar is a popular choice, you can also use Colby-Jack cheese for a delicious, comforting meal.
To make twice-baked potatoes with Colby-Jack cheese, you'll need to start with baking the potatoes until they are soft. Russet potatoes are a good choice for this dish as they are low in moisture and high in starch. Prick the potatoes with a fork, rub them with oil, and sprinkle with salt. Bake them at 350°F for about an hour, or until they are tender.
Once the potatoes are baked, cut them in half lengthwise and scoop out the centres, being careful to leave the potato skin shells intact. In a bowl, mix the scooped-out potato with sour cream, diced green chiles, butter, salt, and pepper to create a smooth, even mixture. You can also add some of the shredded Colby-Jack cheese to this mixture for an extra cheesy kick.
Now it's time to fill the potato skins. Generously fill the potato shells with the mixture and top with the remaining shredded Colby-Jack cheese. Pop them back into the oven and bake for about 20 minutes, or until the cheese is golden and bubbling.
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Mozzarella with Red Leicester
Baked potatoes are a versatile dish that can be made with a variety of cheeses. While cheddar is a popular choice, you can use any cheese you like, such as Gouda, Swiss, provolone, or pepper jack. For a sharper flavour, consider using Red Leicester, which will add a bold taste to the mild potato. When combined with mozzarella, which has a milder flavour and gooier texture, you can create a delicious and unique baked potato.
To make the perfect baked potato with mozzarella and Red Leicester, start by preheating your oven to 400°F. While the oven is heating up, wash and scrub your potatoes. For this recipe, it is recommended to use large, floury potatoes such as russets, as they will result in a fluffier interior. Prick each potato a few times with a fork to prevent them from exploding during baking.
Next, rub the potatoes with olive oil and sprinkle them with salt and pepper. Place the potatoes on a baking sheet and bake them for about an hour, or until they are tender and have a crispy skin. While the potatoes are baking, you can prepare the cheese sauce. To make the sauce, melt butter in a saucepan over medium heat. Once melted, add flour and stir until a thick paste forms. Slowly add warm milk to the paste, whisking constantly, until you achieve a smooth consistency.
Now, it's time to add the cheese. Grate your mozzarella and Red Leicester, and slowly incorporate it into the sauce. Stir continuously until the cheese has melted completely and you have a thick and creamy sauce. You can also add additional ingredients to your sauce, such as mustard, chives, or spices, to enhance the flavour.
Once your potatoes are baked, carefully cut a slit in each potato, being careful not to cut all the way through. Scoop out the potato flesh into a bowl, leaving about a quarter-inch of flesh attached to the skins to ensure they hold together. Add butter, sour cream, milk, salt, and pepper to the potato flesh, and mash it all together. You can also add some of your cheese sauce to the mixture for an extra cheesy kick.
Finally, it's time to assemble your potatoes. Spoon the cheesy potato mixture back into the potato skins, mounding it generously. Top each potato with your mozzarella and Red Leicester sauce, making sure to cover the entire surface. Return the potatoes to the oven and bake until the cheese is melted and bubbly, about 5-to-8 minutes. Serve your potatoes hot, and enjoy the perfect combination of melted mozzarella and sharp Red Leicester flavours in every bite.
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Gruyère with small potatoes
Baked potatoes are a versatile dish that can be made with various types of cheese. While cheddar is a popular choice, other cheeses such as Gruyère can also be used to create delicious and flavourful combinations.
Gruyère is a sweet and slightly salty cheese that pairs exceptionally well with potatoes. Its flavour profile ranges from creamy and nutty when young to more assertive, earthy, and complex as it ages. When melted, Gruyère becomes deliciously gooey and indulgent, making it perfect for baked potatoes.
For small potatoes, such as Yukon golds or white potatoes, thinly slice them to a thickness of about 1/8 inch. You can use a mandoline or a sharp knife to achieve even slices. The thin slices will allow the potatoes to cook evenly and ensure that the flavours of the cheese and seasonings penetrate each piece.
To make Gruyère baked small potatoes, start by preheating your oven to 375 degrees Fahrenheit. In a large bowl, toss the sliced potatoes with salt, black pepper, and thyme to coat them evenly. You can also add other seasonings like garlic powder or fresh garlic to enhance the flavour. Next, grate or shred your Gruyère cheese and set it aside. Add the cheese to the bowl with the potatoes and toss again to combine. You can also mix in other grated or shredded cheeses like Parmesan for added depth of flavour.
Once your potatoes and cheese are well coated and mixed, it's time to assemble and bake. You can either layer the potatoes and cheese in a baking dish or create individual stacks in a muffin tin. If using a baking dish, layer half the potatoes, then add the cheese, and top with another layer of potatoes. Drizzle cream over the top and season again with salt, pepper, and thyme. Cover with foil and bake for 30 minutes. Remove the foil and continue baking for an additional 20-30 minutes, or until the potatoes are tender and everything is golden brown and bubbly. If making stacks in a muffin tin, layer two potato slices and top with a teaspoon of the cheese mixture. Repeat this process until you reach the top of the tin, ending with cheese. Cover loosely with foil and bake for about 15 minutes.
Whether you choose to make a baked dish or individual stacks, your Gruyère baked small potatoes will be a delicious and comforting treat. The nutty flavour of the Gruyère will complement the potatoes perfectly, resulting in a side dish or appetiser that's sure to impress.
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Frequently asked questions
Some popular cheeses to melt over a baked potato include cheddar, pepper jack, gouda, gruyere, muenster, mozzarella, Colby-Jack, and Swiss cheese.
Starchy potatoes such as Russet and sweet potatoes are best for baking or roasting. They work well with the dry heat of an oven and end up with a fluffy centre.
First, prick the potatoes all over with a fork and drizzle with olive oil. Then, wrap the potatoes in foil and place them in a preheated oven at 400°F for about an hour, or until tender. Once baked, cut a slit in the top and scoop out the flesh into a bowl. Add butter, salt, pepper, cheese, and any other desired fillings such as sour cream, chives, or bacon. Finally, spoon the mixture back into the potato skins and sprinkle with more cheese. Place the potatoes back in the oven for about 5-to-8 minutes, until the cheese is melted.
Some popular toppings for a classic baked potato include cheese, sour cream, and bacon. For a vegetarian option, you can leave out the bacon or use plant-based alternatives. Other topping ideas include black beans, corn, salsa, chilli, butter, and green onions.
