Chef's Cheese Sauce for Baked Potatoes
- Ready In:
- 15mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 5-6 medium russet potatoes
- 118.29 ml sour cream
- 59.14 ml softened butter
- 236.59 ml shredded sharp cheddar cheese
- 6 slice bacon, cooked crisp and crumbled
- 29.58 ml minced green onion tops or 29.58 ml chives
directions
- 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.
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Reviews
-
While the mixture of ingredients has a great flavor (thus the 3 stars), I feel the term "sauce" is misleading. There are also no instructions to make the sauce. I creamed together the softened butter and the sour cream, then folded in the crumbled bacon and chives. I then folded in the cheddar and the "sauce" became extremely thick and more of a topping and not what I consider to be a sauce. If I make this again I would use a higher sour cream/ butter ratio to make this creamier.
RECIPE SUBMITTED BY
NoSpringChicken
United States
The proud wife of one of those legendary Iwo Jima Marines, I am 75 years old, mother of four wonderful children, grandmother of seven perfect grandchildren, grandmother of one "bonus" step-grandson (he is perfect, too)a cancer survivor, a quilter and a collector of cookbooks. My cookbook collection is stabilized at about 350, for I have learned to give an undesirable one to Good Will every time I acquire a new one.