Cheese And Baked Potatoes: Perfect Pairing Ideas

Baked potatoes are a versatile dish that can be served as a main course or a side. They are often loaded with various toppings and fillings, with cheese being a popular choice. Different types of cheese offer distinct flavours and textures, from mild and melty to sharp and crumbly. This paragraph aims to explore the world of baked potatoes and the endless possibilities of cheese pairings, providing a guide to creating delicious and comforting meals.

Cheddar, mozzarella, spring onions, mustard, mayo and soy sauce

Baked Potatoes with Cheddar, Mozzarella, Spring Onions, Mustard, Mayo and Soy Sauce

Ingredients

• 2 large baking potatoes
• 100g grated cheddar cheese
• 100g grated mozzarella
• 2 spring onions, sliced
• 1/2 teaspoon English mustard
• 2 teaspoons dark soy sauce
• Olive oil

Optional Ingredients

• Salad
• Bacon
• Chilli flakes

Method

• Preheat the oven to 200°C.
• Pierce the potatoes with a fork or skewer.
• Rub the potatoes with olive oil and place on a baking tray.
• Bake for 1 hour.
• While the potatoes are baking, prepare the cheese filling by combining the cheddar, mozzarella, spring onions, mustard, and soy sauce in a bowl.
• Once the potatoes are cooked, cut a cross into each and squeeze them slightly to open them up.
• Pile the cheese mixture on top of the potatoes, pressing down gently.
• Return the potatoes to the oven and bake for an additional 5-10 minutes, or until the cheese is melted.
• Serve with a simple salad or as part of a more substantial lunch or dinner.

Tips

• For a vegetarian option, use vegetarian cheese.
• For a gluten-free option, replace the soy sauce with tamari sauce and choose a gluten-free mustard.
• If you don't have dark soy sauce, you can use light soy sauce or Worcestershire sauce.
• If you don't have skewers, you can use a fork or knife to pierce the potatoes, being careful not to injure yourself.
• You can find mozzarella in the chilled section of most supermarkets, usually packaged in a bag with water to keep it fresh.
• If you want to add some extra flavour to your potatoes, try rubbing them with garlic or herbs before baking.

Broccoli, bacon and homemade cheese sauce

Ingredients

• 6 medium-sized Russet potatoes
• 2 tablespoons of olive oil
• 2 cups of whole milk
• 1/4 cup of unsalted butter
• 1/4 cup of all-purpose flour
• 2 cups of sharp cheddar cheese, shredded
• 2 tablespoons of hot sauce
• 1 teaspoon of cayenne pepper
• 1 1/4 cups of broccoli florets, steamed and chopped into small pieces
• 4 slices of bacon, cooked and crumbled
• Salt and pepper, to taste

Method

Step 1: Prepare the potatoes

Preheat your oven to 400 degrees Fahrenheit. Rinse and scrub the potatoes, then cut them in half lengthwise. This will help reduce the baking time. Rub the potatoes on both sides with olive oil and sprinkle salt and pepper on both sides. Place the potatoes face down on a large, parchment paper-lined baking sheet.

Step 2: Bake the potatoes

Bake the potatoes in the preheated oven for 25-30 minutes, or until they are fork-tender. While the potatoes are baking, you can start making the cheese sauce.

Step 3: Make the cheese sauce

To make the cheese sauce, heat the milk in a small saucepan over medium heat until you see bubbles forming at the top. In a separate saucepan, melt the butter over medium heat. Sprinkle the flour over the melted butter, stirring constantly until a thick paste forms (this should take about 1-2 minutes).

Slowly add the warm milk to the flour and butter paste, whisking constantly to avoid lumps. Continue cooking and whisking until the mixture thickens, which should take around 5 minutes. The sauce should be thick but still pourable.

Next, add the shredded cheese to the sauce, whisking constantly until it melts. Add the hot sauce and cayenne pepper to taste, and feel free to add more if you prefer it spicier. Finally, stir in the steamed and chopped broccoli and crumbled bacon. Taste the sauce and adjust the seasoning with salt and pepper, if needed. If the mixture becomes too thick, you can add a little more milk to adjust the consistency.

Step 4: Serve

Once the potatoes are baked and the cheese sauce is ready, it's time to serve. Spoon the hot cheese sauce over the baked potatoes and enjoy! This dish is best served immediately while the potatoes and sauce are still hot and crispy. However, any leftovers can be stored separately in the refrigerator for up to a week. Simply reheat both components before serving, and you can even make it ahead of time for your guests!

Beans and cheese

Baked potatoes with beans and cheese is a classic British dish. It is a simple yet hearty meal that can be easily customised to suit different tastes and dietary requirements. Here are some tips and variations to elevate your beans and cheese baked potato:

Potato Selection and Preparation:

• Choose large, floury potatoes such as Maris Pipers, Russets, or King Edwards. These varieties tend to yield crispy skins and fluffy interiors when baked.
• Prepare the potatoes by washing and pricking them with a fork. Drizzle with olive oil and season with salt. You can also add a pinch of black pepper for extra flavour.
• For oven-baked potatoes, preheat your oven to 180-200°C/350-400°F. Place the potatoes on a baking tray and bake for about 1 hour to 1 hour and 20 minutes, or until the skins are golden and crisp. You can finish them off under a grill or at a higher temperature for a few minutes to get them extra crispy.
• Alternatively, you can microwave the potatoes. Cook them on full power for 10 minutes, then turn them over and cook for an additional 5 minutes or until soft.

Bean Selection and Preparation:

• Choose a decent brand of baked beans, such as Heinz or Branston. You can also look for reduced-salt and sugar options if desired.
• Heat the beans in a saucepan over medium heat until they are piping hot and the sauce has thickened. Avoid boiling the beans as this can make them mushy.
• If you want to add a savoury tang to your beans, try adding a few dashes of Worcestershire sauce. It's a game-changer!

Cheese Selection and Preparation:

• For the classic British version, use grated cheddar cheese. Go for a mature or sharp cheddar for more flavour, or opt for mild or medium if you prefer a milder taste.
• For a vegetarian option, ensure that your cheese is made with vegetarian rennet.
• If you want to get creative, feel free to experiment with different cheeses. Mozzarella, Gouda, Swiss, Provolone, and Pepper Jack are all excellent choices for a melty, stretchy cheese experience.
• For an extra indulgent touch, add cheese both under and on top of the beans. This ensures maximum cheesiness in every bite!

Assembly and Serving:

• Once your potatoes are baked, cut them open and add a generous dollop of butter and a pinch of salt to each. Use a fork to rough up the filling and spread it evenly.
• Add your hot beans and top with grated cheese. The heat from the beans will help melt the cheese, creating a gooey, delicious mess.
• If desired, finish your beans and cheese baked potato with another dash of Worcestershire sauce.
• This dish is a meal in itself, but if you want to add some greens, serve it with a side salad or some chopped spring onions mixed into the beans.

Baked beans, cheddar, Worcestershire sauce, butter and salt

Baked Potato with Baked Beans, Cheddar, Worcestershire Sauce, Butter, and Salt

This classic British dish is a hearty and comforting meal that can be easily prepared and enjoyed by all. Here's a step-by-step guide to creating the perfect baked potato with these delicious toppings:

Ingredients:

• 2 large baking potatoes (approximately 350g each)
• 1 tin of baked beans
• 100g of cheddar cheese, grated
• Worcestershire sauce (optional)
• Olive oil
• Butter
• Salt

Instructions:

• Preheat your oven to 200°C/390°F.
• Wash the potatoes and dry them slightly. Prick the potatoes with a fork all over to allow steam to escape during baking.
• Drizzle olive oil over the potatoes and rub it all over. Sprinkle a pinch of salt over the potatoes.
• Place the potatoes on a baking tray and bake for about 1 hour and 20 minutes, or until they are fork-tender.
• Towards the end of the baking time, heat the baked beans in a saucepan over medium heat. Stir continuously until they are hot, but do not let them boil.
• Once the potatoes are baked, cut them down the centre and open them up.
• Add a generous amount of butter and a pinch of salt to each potato. Use a fork to mash the butter and salt into the potato, spreading the goodness throughout.
• Now, it's time to layer on the toppings! Start by sprinkling a pinch of cheddar cheese into each potato.
• Next, add a generous helping of baked beans on top of the cheese.
• Follow this with another layer of cheddar cheese. The more cheese, the better!
• Finally, add a few dashes of Worcestershire sauce over the beans and cheese.
• Serve your delicious baked potatoes immediately. They are best enjoyed hot, straight out of the oven!

Tips:

• For extra crispy skin and fluffy potatoes, it is recommended to bake the potatoes in the oven rather than using a microwave.
• HOT beans are crucial! Make sure your beans are piping hot so that they help melt the cheese and create a delicious, gooey texture.
• While Worcestershire sauce is optional, it is highly recommended as it adds a unique flavour to the dish.
• If you want to reduce the cooking time, you can use smaller potatoes. Just adjust the baking time accordingly, checking on the potatoes regularly to avoid overcooking.
• Get creative with your toppings! While this combination is classic, you can also add extras like chopped spring onions, crispy bacon bits, or even a dollop of sour cream.

Gouda, mayonnaise and green onions

Gouda, Mayonnaise, and Green Onions

These three ingredients make a delicious, indulgent topping for a baked potato.

Ingredients

• 2 medium baking potatoes (about 7 to 9 oz/200 to 250 g each)
• 1/2 cup of grated Gouda (or 75 g)
• 2 teaspoons of mayonnaise
• Fine sea salt and black pepper
• A very small knob of butter (optional)
• 2 spring onions/green onions, finely chopped

Method

First, preheat your oven to 200 degrees Celsius/400 degrees Fahrenheit. Line a baking tray with baking paper. Wash and dry the potatoes thoroughly, then rub them generously with salt while they are still wet. Pierce them with a fork all over to allow steam to escape during the baking process. Place the potatoes on the baking tray and bake for about 1 hour and 15 minutes, or until tender.

While the potatoes are baking, grate the Gouda and mix it with the mayonnaise and 3/4 of the finely chopped green onions. When the potatoes are cooked, remove them from the oven and cut about 1/3 of the upper part off. Carefully scoop out the flesh, leaving a thin shell. Mash the flesh roughly with a fork and mix it with the cheese mixture. Stuff the potatoes with this mixture and bake for another 5 to 10 minutes, until the cheese is nicely melted.

Finally, top each potato with a tiny amount of salted butter, sprinkle with the remaining green onions, and serve immediately.

Tips

• This recipe works best with large, floury potatoes such as Russet or King Edward. However, smaller potatoes can also be used; they will just need less time in the oven.
• If you want to get ahead, you can bake the potatoes in advance and store them uncut in an airtight container in the fridge for 2-3 days. Make the cheese mixture on the day of serving and add to the potatoes before reheating in the oven.
• This recipe is very versatile and can be adapted to your taste. For example, you could try using a different type of cheese, such as cheddar or mozzarella, or adding extra ingredients to the filling such as bacon, chilli flakes, or other herbs.

Frequently asked questions