Prep 25 mins
Cook 30 mins
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.
- 4 -8 baked potatoes (one or two for everyone)
Topping number 1
- 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
Topper number 2
- 2 tablespoons butter
- 1 tablespoon sugar
- 1⁄2 peeled shallot
- 1⁄3 cup white wine
Topping number 3
- 2 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon nutmeg (optional)
- 1 cup milk
- 1⁄2 cup smoked gouda cheese
- 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!
I tried version#2 and it was so good! Yum! I walked away for 1 second(or two) and it started to get crispy, but was so good anyway! Thanks for a recipe I will make again, and look forward to trying the other versions too!
WOW! This was SO delicious! As a spinach lover and as one also partial to artichoke hearts, I just HAD to make the first version. I added some minced garlic (just softened in a couple of drops of oil in the microwave), a generous pinch of nutmeg and probably 1/4 of a cup of pinenuts: all go so well with spinach. Fabulous! I'll be making these again, but I don't think I'll be venturing past number one. Rather I'll just be nicking another ingredient (wine) from topper number two! Thanks for sharing this recipe, Anme! Made for PRMR.
I made #3. Everyone felt it was a touch bland, but was perfect with just a little bit of salt. I did use the optional nutmeg, but didn't taste it so I don't think I used enough. I'll admit, I didn't measure that ingredient, just sprinkled some in. My mother says it's way better than sour cream on baked potatoes and my DD thought it was the most wonderful thing and dipped her pork chops and veggies in it too. Thanks for an easy cheese sauce!