Cheese Options For The Ultimate Loaded Baked Potato

Loaded baked potatoes are a popular dish, often served as a hearty side or a meal in itself. While there are many variations, the classic recipe calls for cheddar cheese, sour cream, bacon, and chives or scallions. However, when it comes to the type of cheese used in loaded baked potatoes, there is room for creativity. While cheddar is a popular choice, other options include gouda, Swiss, provolone, pepper jack, gruyère, mozzarella, and blue cheese. For a sharper flavour, Red Leicester is also used, often combined with mozzarella. Ultimately, the choice of cheese depends on personal preference, and any cheese that melts well and has a sharp flavour will likely complement the fluffy texture and crispy skin of a loaded baked potato.

Cheddar, Monterey Jack, and sour cream

Loaded baked potatoes are a popular dish that can be easily adapted to suit different tastes. While there are many different types of cheese that can be used, a classic combination is the trio of sour cream, green onions, and melted cheddar or Monterey Jack.

Cheddar is a popular choice for loaded baked potatoes, as its bold, sharp flavour goes well with the mildness of the potato. It also melts easily, creating a creamy and indulgent texture. When making a loaded baked potato with cheddar, it is best to shred the cheese so that it melts evenly and can be mixed through the potato filling.

Monterey Jack is another good option for a loaded baked potato, as it has a similarly strong flavour and melts well. It is a semi-soft cheese with a creamy texture, which can add a nice contrast to the fluffy potato.

Sour cream is often used in conjunction with cheddar or Monterey Jack in loaded baked potatoes. It has a tangy flavour and a thick, creamy texture that can help to bind the filling together. Sour cream also adds a nice contrast in colour to the dish.

When making a loaded baked potato with cheddar, Monterey Jack, and sour cream, it is important to consider the proportions of each ingredient. Too much cheese can overwhelm the other flavours, while too much sour cream can make the filling too wet. A good rule of thumb is to use equal parts cheese and sour cream, with a generous amount of green onions to add flavour and texture.

In addition to the cheese and sour cream, there are a variety of other ingredients that can be added to a loaded baked potato. Bacon is a popular choice, as it adds a salty, savoury element to the dish. Chives and scallions are also commonly used, with chives being the milder option and scallions providing a sharper, more oniony flavour. Other possible ingredients include butter, garlic powder, milk, and various spices.

To make a loaded baked potato with cheddar, Monterey Jack, and sour cream, start by baking the potatoes until they are tender. Then, cut a slit in the top of each potato and carefully scoop out the flesh into a bowl, leaving about a quarter-inch of flesh attached to the skins to hold them together. Add the sour cream, scallion whites, butter, chives, half of the cheddar, and any other desired ingredients to the potato flesh, and stir to combine. Spoon the filling back into the potato skins, mounding it on top. Sprinkle with the remaining cheese and bake until the cheese is melted. Finally, top with scallion greens and serve.

Gruyère, sautéed mushrooms, and thyme

Loaded baked potatoes are a popular and easy dish to make. While cheddar is the classic go-to cheese, Gruyère is a great alternative, especially when paired with sautéed mushrooms and thyme.

To make the perfect loaded baked potatoes, russet potatoes are the best option. Their high starch content means they cook up fluffy, while their thick skin allows them to crisp beautifully and resist tearing. Before baking, prick the potatoes all over with a fork to prevent them from exploding, and drizzle with olive oil to help the skins crisp up.

For the filling, combine the scooped-out potato flesh with butter, sour cream, chives, scallions, and half of the cheese and bacon (if using). Season with salt and pepper, and stir to combine. Spoon the filling back into the potatoes, mounding it on top, and sprinkle with the remaining cheese. Bake until the cheese is melted, and top with scallions and bacon.

Now, for the Gruyère, sautéed mushrooms, and thyme variation. After preparing the potatoes as instructed above, follow these steps for the filling:

Sauté your desired amount of mushrooms in butter and season with salt and pepper. Thyme is a great addition to the mushrooms, adding an earthy, slightly citrusy flavour. You can also add some garlic if you like. Once the mushrooms are cooked, set them aside. Follow the previous instructions for the potato filling, omitting the bacon and scallions, and adding the sautéed mushrooms and thyme to the mixture. Fill the potatoes and top with grated Gruyère cheese. Bake until the cheese is melted and serve immediately.

Gruyère is a Swiss cheese that melts well and has a slightly sweet, nutty flavour. It pairs perfectly with the earthy mushrooms and thyme, creating a rich and indulgent loaded baked potato. This combination is a delicious twist on the classic loaded baked potato and is sure to impress.

Mozzarella, broccoli, and bacon

Ingredients

• Russet potatoes
• Olive oil
• Salt and pepper
• Butter
• Flour
• Milk
• Broccoli
• Bacon
• Mozzarella

Method

First, preheat your oven to 350-400°F. Prick the potatoes all over with a fork and drizzle with olive oil, then wrap tightly in foil. Place in the oven and bake for around 1 hour, or until tender.

While the potatoes are baking, you can start preparing the cheese sauce. Melt the butter in a saucepan over medium heat, then slowly whisk in the flour. Gradually pour in the milk, whisking continuously until the mixture thickens. Add salt and pepper to taste, then stir in the mozzarella until melted.

Steam or microwave the broccoli until tender, then chop into small pieces. Cook the bacon until crispy, then chop into small pieces.

Once the potatoes are baked, remove from the oven and leave to cool for 5 minutes. Cut a slit down the middle of each potato and carefully scoop out the flesh, leaving around 1/4 inch of potato flesh as the shell. Place the potato shells skin-side down on a baking sheet.

Add the broccoli and bacon to the cheese sauce and stir to combine. Spoon the mixture into the potato shells, mounding it on top. Return the potatoes to the oven and bake for a further 5-8 minutes, or until the cheese is melted.

Tips and Variations

• For a vegetarian option, omit the bacon or substitute with plant-based bacon or pan-fried soy chorizo.
• Try adding some spices to your cheese sauce, such as nutmeg, cayenne, or thyme, for an extra kick of flavour.
• If you're short on time, you can steam your potatoes in the microwave for around 7 minutes instead of baking them in the oven.
• For a lighter meal, serve your loaded baked potatoes with a green salad and a zesty vinaigrette.
• If you have any leftovers, store the potatoes and cheese sauce separately in airtight containers in the refrigerator. They will keep for up to 1 week. Simply reheat and assemble before serving.

Raclette, Roblochon, and Morbier

When it comes to loaded baked potatoes, there are several types of cheese that can be used to elevate the dish. Three such cheeses are Raclette, Reblochon, and Morbier.

Raclette

Raclette is a type of semi-hard cow's milk cheese with a creamy texture and a mild, nutty flavour. It is native to Switzerland and is often used in Alpine cuisine. When used in loaded baked potatoes, raclette adds a creamy and savoury element to the dish. A simple recipe for a loaded baked potato with raclette involves slicing fingerling potatoes into rounds, tossing them in olive oil, baking them, and then topping them with raclette and cornichons.

Reblochon

Reblochon is a soft washed-rind cheese from the French Alps. It has a creamy texture and a pungent flavour. Reblochon is a popular ingredient in the French dish tartiflette, which is a bacon and potato gratin. When used in loaded baked potatoes, Reblochon adds a luxurious creaminess and a delicious pungency.

Morbier

Morbier is a semi-soft cow's milk cheese from the Franche-Comté region in eastern France. It is characterised by a layer of vegetable ash in the middle of the cheese. Morbier has a bold flavour with a lovely mineral tang. When used in loaded baked potatoes, Morbier is melted on top of a creamy, winey, and aromatic bed of potatoes, creating a dish called "Morbiflette". This dish is a variation of tartiflette, which is a potato gratin with cream, fresh bacon bits, onions, and Reblochon cheese.

Red Leicester and mozzarella

Red Leicester is a British cheese with a rich, savoury taste and a slightly crumbly texture. It is often compared to cheddar, which is a popular choice for loaded baked potatoes, but Red Leicester has a stronger flavour. Mozzarella is mild and creamy, and its soft, elastic texture is a great contrast to the crumbly Red Leicester.

When making a loaded baked potato, it is important to consider the balance of flavours and textures. The fluffy, starchy potato and rich, savoury cheese are complemented by the addition of crisp bacon, sour cream, and fresh herbs like chives and scallions.

Frequently asked questions