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MY COOKBOOK
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24.2.12

CHEDDAR CHEESE POTATOES


Any type of large sized, healthy potato can be prepared this way, but the best ones for this dish are large baking potatoes. Do not wrap them in foil, because that would steam and soften up the skins. You want the skins crispy and edible. White cheddar gives the best flavour to the filling, orange cheddar will do too, but the taste will be a little different. I used red onions, but other types of onions are good too, shallots, green onions or even chives. Fresh parsley is preferred, but since I was out, I used dried parsley. Serve these with a green salad.

2 large healthy baking potatoes of the same size
1 Tbsp olive oil
1/2 cup diced slab bacon
1/4 cup diced red onions
3/8 cup milk
2 Tbsp melted butter
salt and pepper to taste
1 sprig of fresh parsley, chopped
1/2 cup + 1/8 cup shredded white Cheddar cheese

• Preheat the oven to 400°F.
• Scrub the potatoes very clean.
• Prick them with a pointy knife all over.
• Rub the potatoes all over with oil and place them in a baking dish.
• Bake in the oven for 45 to 65 minutes, depending on the size, or until tender.
• Meanwhile, chop the bacon and cook them in a frying pan on medium heat until golden.
• Add the diced onions and sauté for a couple of minutes.
• Remove pan from heat and transfer the bacon onion mixture to a small bowl with a slotted spoon. Discard bacon grease.
• Slice each potato in half, horizontally.
• With a spoon, scoop the flesh out into a large bowl.
• Place the potato skins back in the baking dish and set them aside.
• Mash the potato with a potato masher.
• Add the bacon and onion mixture, the milk, the melted butter, salt and pepper, the parsley, and 1/2 cup of shredded white Cheddar to the potatoes.
• Beat it until smooth.
• Spoon the mixture back into the potato skins.
• Sprinkle the tops with 1/8 cup of shredded white Cheddar cheese and bake for 25 minutes, or until the filling heats through and the cheese melts on the top.





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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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