Baked Potato Toppings Food

BAKED POTATO (OR ANYTHING!) TOPPINGS

Baked Potato (Or Anything!) Toppings image

A yummy topping for your baked potatoes, or anything that needs a savory sauce! All three sauces are meant to be served on each potato. Yield really depends on if slather your spuds in the savory sauces or if you daintily dab on the delious sauces.

Provided by anme7039

Categories < 60 Mins

Time 55m

Yield 4-8 serving(s)

Number Of Ingredients 16

Ingredients

4 -8 baked potatoes (one or two for everyone)
1/4 cup sour cream
1/4 cup mayonnaise
1/4 cup shredded asiago cheese
1/4 cup shredded mozzarella cheese
1/2-3/4 cup packed frozen spinach, thawed and squeezed dry
1/2 cup artichoke heart, chopped
2 tablespoons butter
1 tablespoon sugar
1/2 peeled shallot
1/3 cup white wine
2 tablespoons butter
2 tablespoons flour
1 teaspoon nutmeg (optional)
1 cup milk
1/2 cup smoked gouda cheese

Steps:

Topping number 1:.
Combine all ingredients in a sauce pan on the stove top until heated thru, or nuke in the microwave until heated thru and top over baked spuds.
Topper number 2:.
Melt butter and sugar on the stove top in a sauce pan over med low to med heat. Add peeled shallots and stir to coat.
Add wine and bring to a low simmer for about 15 minutes covered.
Remove cover and contine simmering for about 10-15 minutes or until tender and caramelized then spoon over spuds!
Topping number 3:.
Melt butter on the stove top then blend in flour and stir until mixture is very smooth.
Add nutmeg if you choose so and cook for about one minute until the flour flavor is cooked out.
off of the heat add in milk in a slow stream stirring non stop until like milk takes on the butter/flour mixture.
Return pan to heat and simmer until thickend then add you cheese and stir until melted then spoon onto spuds!

Nutrition Facts : Calories 525.2, Fat 27.5, SaturatedFat 14.8, Cholesterol 70.8, Sodium 481.4, Carbohydrate 54.9, Fiber 6.5, Sugar 6.7, Protein 14.1

BAKED POTATOES WITH CREAMY HERB TOPPING

Baked Potatoes with Creamy Herb Topping image

Provided by Ellie Krieger

Categories side-dish

Time 1h20m

Yield 4 servings, serving size, 2 tablespoons

Number Of Ingredients 5

Ingredients

4 small russet potatoes (about 1 1/4 pound total)
1/2 cup nonfat Greek-style yogurt or 2/3 cup regular, plain nonfat yogurt
1 tablespoon olive oil
1 tablespoon finely chopped parsley leaves
1 tablespoon finely chopped chives

Steps:

Preheat the oven to 450 degrees F.
Poke each potato with a fork a few times. Place on a baking sheet lined with foil and bake for 45 to 50 minutes, until they are easily pierced with a knife. Wrap them loosely in the foil for 5 minutes or until ready to serve.
If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.
Combine the Greek-style yogurt or regular thickened yogurt, the oil, parsley and chives of the in a small bowl.
Slice the potatoes in half lengthwise and dollop a tablespoon of the creamy herb topping on each half.
Excellent source of: Vitamin B6, Vitamin C, Vitamin K, Potassium
Good source of: Protein, Fiber, Calcium, Magnesium, Manganese

BAKED POTATO TOPPING

Baked Potato Topping image

Make and share this Baked Potato Topping recipe from Food.com.

Provided by lucy k.

Categories Cheese

Time 5m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

1 cup cheddar cheese, shredded
1/4 cup butter, softened
1/2 cup sour cream
2 tablespoons chopped green onions or 2 tablespoons chives

Steps:

Whip all ingredients together.

Nutrition Facts : Calories 185.4, Fat 17.9, SaturatedFat 11.3, Cholesterol 48.5, Sodium 181.9, Carbohydrate 1.2, Fiber 0.1, Sugar 0.2, Protein 5.4

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