CHEF'S CHEESE SAUCE FOR BAKED POTATOES
A "loaded" potato with just one sauce! I've been using this delightful sauce for years....it is soooo good. Any leftover sauce is good on most hot vegetables, too. The cook time is for softening the butter. If possible, don't use any substitutions for butter.
Provided by NoSpringChicken
Categories Sauces
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Scrub potatoes with vegetable brush; dry well.
- For crunchy skins, sprinkle each potato with 1 tablespoon garlic flavored olive oil (or substitute plain olive oil), rubbing oil all over potato.
- Sprinkle with coarse salt and coarsely ground black pepper.
- Pierce potato several times with tip of sharp knife in order to allow steam to escape.
- Do NOT wrap in foil.
- For soft potato skins, DO wrap in foil.
- Bake at 400°F for about one hour or until done.
- When potatoes are done, roll gently under hand to make mealy inside.
- Immediately cut crosswise in top of each potato, pushing up on ends to fluff up.
- Top each with some of the sauce.
BAKED POTATOES WITH MEAT SAUCE
One-meal dish! Juicy and Cheesy for a night of comfort food! Large baking potatoes filled with tomato meat sauce and topped with melted cheddar cheese. Great for using leftover spaghetti sauce!
Provided by Seasoned Cook
Categories One Dish Meal
Time 55m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Place baking potatoes in a large covered dish with 1/2 cup water. Prick potatoes with end of knife 5-6 times. Microwave potatoes until tender.
- In large saucepan, brown ground beef and onion. Drain well.
- Stir in marinara sauce, worcestershire sauce, salt and pepper. Bring to a boil and let simmer on low heat for 20 minutes.
- Cut potatoes open to within 1 inch from bottom. Salt potatoes. Ladle meat sauce onto potatoes. Top with cheese and place in microwave for 40 seconds or until cheese is melted. Serve immediately.
Nutrition Facts : Calories 988.3, Fat 47.8, SaturatedFat 20.2, Cholesterol 136.4, Sodium 2865.5, Carbohydrate 91.3, Fiber 5.2, Sugar 47.8, Protein 48
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