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.
- Ready In:
- 5 -6 medium russet potatoes
- 1⁄2 cup sour cream
- 1⁄4 cup softened butter
- 1 cup shredded sharp cheddar cheese
- 6 slices bacon, cooked crisp and crumbled
- 2 tablespoons minced green onion tops or 2 tablespoons chives
- 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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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.Reply