Cheeseboard Supper Potatoes Food

CHEESEBOARD SUPPER POTATOES

Cheeseboard Supper Potatoes image

I hope you enjoy this simple recipe for these stuffed spuds; other ideas for what to add include chopped ham or bacon, chopped peppers, fried mushrooms and cream cheese too. These baked potatoes can be made ahead of time, before the final baking, and then can be finished off in hot oven or under the grill just before serving, making them mid-week family friendly! (I used an assortment of cheeses I my recipe, bits and pieces that were cluttering up the fridge, which included Cheddar, Shropshire Blue, Caboc and some Somerset Brie. However, any British cheese would be wonderful in this recipe and you can add your favourites. I would like to bake these spuds with some Single Gloucester or Double Gloucester, Yorkshire Fettle and some Cornish Yarg next time, all favourites of mine. And, if you are serving these cheese stuffed potatoes to the little ones, then familiar hard and crumbly cheeses can be used, such as Red Leicester, Wensleydale, Cheshire or Lancashire)

Provided by French Tart

Categories Lunch/Snacks

Time 1h40m

Yield 4 Stuffed Baked Potatoes, 4 serving(s)

Number Of Ingredients 7

Ingredients

4 large baking potatoes
200 g assorted cheese, grated (or mashed)
4 spring onions, trimmed and chopped into small pieces
1/2 teaspoon English mustard powder
25 g salted butter
1 little salt & freshly ground black pepper
chopped chives, to serve

Steps:

Pre-heat oven to 200C/400F/Gas Mark 6.
Wash the potatoes and then dry them, before pricking them all over with a fork and baking them in the pre-heated oven for 1 to 1 ½ hours.
Meanwhile, mix all of the grated and mashed cheeses together; add the chopped spring onions, mustard powder and a little salt and lots of freshly ground black pepper. Set to one side.
When the potatoes are cooked, take them out of the oven and allow them to cool, before cutting them in half and scooping out all of the cooked potato flesh inside - leaving and empty skin.
Mix the warm potato flesh with cheese and add the butter whilst they are still warm, so it melts. Mix well.
Pile the cheesy potato filling into the potato skins, place them on a greased baking sheet and bake for a further 15 to 20 minutes, or until they are hot all the way through and the top is golden brown and bubbling.
Serve immediately with chopped chives and assorted salad leaves or seasonal vegetables.

THE 30 BEST CHARCUTERIE BOARDS

The 30 BEST Charcuterie Boards image

This gorgeous collection of Charcuterie Boards will wow your guests the next time you are entertaining!

Provided by GypsyPlate

Categories Appetizer Recipes

Time 15m

Number Of Ingredients 7

Ingredients

meat
cheese
fruit
veggies
olives
nuts
crackers

Steps:

Choose a recipe that looks tasty. Try something you haven't had before, it's fun to experiment!
Make a shopping list and buy the ingredients.
Create your new favorite Charcuterie Board!

EASY CHEESE BOARD

Easy Cheese Board image

Provided by Ina Garten

Categories appetizer

Time 10m

Yield 10 to 12 servings as an appetizer

Number Of Ingredients 12

Ingredients

8 fig leaves
1 to 2 bunches green grapes
1/2 round of Brie, such a Tremblaye
Wedge of aged sharp Cheddar
8 ounces goat cheese, at room temperature
Fresh thyme sprigs
Good olive oil
1 wedge blue cheese, such as Roquefort
Dried apricots
Fresh figs
1 package of dried fruit crackers, such as Rustic Bakery
1 package water biscuit, such as Carr's

Steps:

Arrange the fig leaves on a round platter. Place the grapes in the middle and the Brie, Cheddar and goat cheese around the grapes. Sprinkle thyme leaves and place a sprig of time on top of the goat cheese and drizzle with olive oil. Add the blue cheese to the cheese arrangement and artfully arrange the apricots, figs and crackers among the cheeses.

CHEESEBOARD MACARONI CHEESE

Cheeseboard macaroni cheese image

What better way to use up your cheeseboard after a dinner party than with a creamy mac 'n' cheese supper? Easy comfort food for a busy weeknight

Provided by Elena Silcock

Categories Dinner, Main course

Time 1h

Number Of Ingredients 8

Ingredients

350g pasta shapes
2 tbsp butter
1 garlic clove , crushed
1 tsp mustard powder
½ tsp cayenne pepper (optional)
3 tbsp plain flour
500ml milk
250g mix of cheeses you have around (we used Cheshire, cheddar and camembert), plus extra hard cheese for the topping

Steps:

Cook the pasta according to pack instructions, drain and set aside.
Melt the butter in a saucepan, add the garlic and cook for a min until softened, then add the mustard powder and cayenne pepper and cook for 1 min more. Add the flour and stir to make a paste, cooking for about 1 min, until the mix starts to bubble a little. Take off the heat and gradually pour in the milk, whisking with every addition so the sauce doesn't go lumpy. Return to the heat and cook for 5 mins until thickened, then add the cheeses, stir until melted, and fold in the pasta.
Heat oven to 180C/160C fan/gas 4. Tip the pasta into a baking dish, and top with additional cheese, preferably some hard cheese such as cheddar or parmesan, then bake for 25-30 mins, until golden and bubbling. Allow to cool for 10 mins or so then serve.

Nutrition Facts : Calories 760 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 1.5 milligram of sodium

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