Cheddar Baked Potato Slices Food

OVEN-BAKED POTATO SLICES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place potatoes, garlic powder, black pepper, celery seed, paprika, cayenne pepper, and salt into a zip-top bag. Shake to coat evenly.
• Pour entire contents of bag onto a large baking sheet and spread evenly. Drizzle with olive oil.
• Bake in the preheated oven until potatoes reach desired crispness, turning frequently to brown evenly, 40 to 45 minutes.
• Remove from the oven. Let cool slightly and pour into a serving dish.

CHEDDAR TWICE-BAKED POTATOES

Steps:

• Preheat oven to 400°. Scrub and pierce potatoes; rub each with 1 teaspoon butter. Place on a baking sheet. Bake 45-50 minutes or until tender., Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. In drippings, saute onion until tender; set aside., When potatoes are cool enough to handle, cut a thin slice off the top of each and discard. Scoop out pulp, leaving a thin shell. In a small bowl, mash pulp with remaining butter. Stir in milk, egg, salt and pepper. Stir in the cheese, bacon and onion. , Spoon into the potato shells. Place on a baking sheet. Bake at 400° 15-20 minutes or until heated through.

BAKED POTATO CHEDDAR SOUP

Steps:

• In a large saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the potatoes, 1/3 cup cheese, salt and pepper. Cook over medium heat for 2-3 minutes or until cheese is melted., Remove from the heat. Stir in sour cream and 1/4 cup onions until blended. Cover; cook over medium heat for 10-12 minutes or until heated through (do not boil). Garnish with remaining cheese and onions and, if desired, bacon.

SIMPLY RICH CHEDDAR SCALLOPED POTATOES

Steps:

• Use a big pot.
• Saute chopped onions in margarine til soft but not browned.
• In small bowl, combine flour, salt and pepper.
• Stir flour mixture into onion mixture then add milk and half and half and stir and cook over medium heat until mixture begins to thicken (about 3 minutes).
• Turn off heat.
• Add 1 1/2 cups shredded cheddar to the sauce and stir til melted and smooth.
• Add sliced potatoes and stir well to combine.
• Pour mixture into a 9 by 13 casserole dish that you have sprayed with Pam.
• Cover with foil and bake at 350 for 35 minutes.
• Remove from oven, take foil off and sprinkle reserved 1/2 cup cheese over top (or more as desired).
• Return to oven to bake another 30 minutes or so or until potatoes are soft, cheese is melted and edges begin to lightly brown.
• Let stand a few minutes before serving to allow sauce to thicken.

BACON CHEDDAR BAKED POTATO RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Carefully pierce potatoes with a fork. On a baking sheet oil the potatoes well and sprinkle with salt.
• Bake for one hour. If making more potatoes, an additional 15 minutes per potato is needed.
• Once cooled, cut the potatoes vertically, scoop out the inside, and transfer to a bowl.
• In the bowl with the scooped out potato, add the cheese, scallions, ½ cup (110 g) of bacon, sour cream, butter, milk, and pepper, and mix well.
• Scoop the potato mixture back into the hollowed-out potatoes and top with cheddar cheese and remaining ¼ cup (55 G) of bacon bits.
• Bake an additional 15 minutes until the cheese is melted.
• Serve warm with sour cream and chives.
• Enjoy!

CHEDDAR RANCH POTATOES RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200˚C).
• Slice the potatoes in half, lengthwise, then slice each half lengthwise three times and across four times, to cube.
• Bring a large pot of water to a boil and drop in chopped potatoes, cook 10 minutes.
• Drain potatoes and mix in ranch, garlic powder, paprika, salt, and pepper.
• Transfer to a 9x13-inch (23x33 cm) baking dish.
• Bake for 30-35 minutes, or until nicely browned.
• While still hot, mix in cheddar and chives.
• Allow to cool for 5 minutes.
• Enjoy!

EASY BAKED CHEDDAR MUSHROOM POTATO SLICES

Steps:

• In a small bowl, mix soup, pepper, and paprika.
• Cut potatoes into 1/4-inch slices.
• Grease a 2 quart oblong baking dish.
• Arrange potatoes in overlapping rows in the baking dish.
• Sprinkle with cheese and spoon soup mixture over cheese.
• Cover and bake at 400°F for 45 minutes.
• Uncover and bake 10 minutes longer or until potatoes become tender.

EASY CHEDDAR POTATO BAKE

Steps:

• Set oven to 425 degrees.
• Butter a shallow baking sish.
• Thinly slice the potatoes, and place in the baking dish.
• In a small saucepan, heat butter, onion, salt, pepper, garlic powder and thyme until the butter is melted.
• Drizzle over potatoes.
• Cover, and bake for 45 minutes, or until potatoes tender.
• Remove from oven, sprinkle with cheese and parsley.
• Return to oven and bake for another 10-15 minutes longer, or until cheese is melted.

CHEDDAR BAKED POTATO SLICES

Steps:

• In a small bowl, combine soup, paprika and pepper.
• In a greased 2 quart oblong baking dish, arrange potatoes in overlapping rows.
• Sprinkle with cheese.
• Spoon soup mixture over cheese.
• Cover with foil.
• Bake at 400°F for 45 minutes.
• Uncover and bake 10 minutes or until potatoes are fork tender.
• Note: It needed some salt.

BAKED POTATOES WITH CHEDDAR SOUR CREAM

Steps:

• In a small bowl, stir together sour cream and cheese; season with salt and pepper. Set aside.
• Preheat oven to 350 degrees. On a large rimmed baking sheet, rub potatoes with oil. Bake on upper rack until tender, about 65 minutes.
• To serve, cut a deep cross in each potato; push ends together to open. Season with salt and pepper; top with sour-cream mixture, and if desired, scallions.

CHEDDAR CHEESY BAKED POTATOES

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.