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  • Prep Time
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  • Cook Time
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  • Servings
    4

Baked Potato Toppers with Cheeses

Main Ingredient: Potatoes

Yield: 4 servings

Photo and Recipe courtesy of Wisconsin Milk Marketing Board, Inc.

Ingredients

  • 4 baked potatoes

 

BACON AND BLUE

  • 1 oz blue cheese
  • 8 ounces Italian sausage (turkey or pork)
  • 4 cups kale, ribs removed and chopped
  • 1 clove garlic, chopped
  • 1/4 c. water
  • 1 Pinch salt
  • 1 tbsp. red wine vinegar
  • 1 tbsp. Parmesan cheese, shaved
  • red chile flakes (optional)

 

HEARTY ITALIAN

  • 2 tablespoons olive oil, divided
  • 8 ounces Italian sausage (pork or turkey)
  • 4 cups kale, ribs removed and chopped
  • 1 clove garlic, chopped
  • 1/4 c. water
  • 1 Pinch salt
  • 1 tbsp. red wine vinegar
  • 1 tbsp. Parmesan cheese, shaved
  • red chile flakes (optional)

 

CHIPOTLE CHEDDAR

  • 1 can (15.5 oz.) black beans
  • 1/3 c. chipotle chile salsa
  • 2 tablespoons Cheddar cheese, shredded
  • 1 avocado, cubed

 

TANDOORI CHICKEN

  • 2 teaspoons tandoori spice mix (or curry powder)
  • 1/2 c. plain yogurt
  • 2 cups chicken, cooked and shredded (can use rotisserie chicken)
  • 2 tablespoons Gouda cheese, shredded
  • 1 tsp. cilantro, chopped

Directions

BACON AND BLUE

  1. Heat 1 tablespoon butter in skillet. Slice 1 yellow or Spanish onion and add to skillet; sauté over low heat until soft and caramelized, about 20 minutes. Meanwhile fry 4 strips bacon; drain on paper towels and crumble. Top each potato with caramelized onions, 1 ounce blue-veined cheese and bacon crumbles.

HEARTY ITALIAN

  1. Heat 1 tablespoon olive oil in skillet and brown 8 ounces Italian turkey (or pork) sausage, casings removed and crumbled. Remove from skillet with slotted spoon; set aside. Return skillet to heat; add 1 tablespoon olive oil. Sauté 4 cups chopped kale, ribs removed and cut into strips, with 1 clove chopped garlic, 1/4 cup water and pinch of salt. Cook about 5 minutes, until kale is wilted and slightly tender. Mix in 1 tablespoon red wine vinegar. Remove from heat. Top each potato with kale, sausage and 1 tablespoon shaved parmesan. Sprinkle with red chile flakes, optional.

CHIPOTLE CHEDDAR

  1. Drain and rinse one 15.5-ounce can black beans. Combine with 1/3 cup chipotle chile salsa. Top each potato with black bean mixture, 2 tablespoons shredded cheddar and cubed avocado.

TANDOORI CHICKEN

  1. Stir 2 teaspoons tandoori spice mix or curry powder into 1/2 cup plain yogurt. Combine with 2 cups cooked and shredded chicken (purchased rotisserie chicken is fine). Top each potato with 1/2 cup of chicken-yogurt mixture, 2 tablespoons shredded gouda and 1 teaspoon chopped cilantro.

BLACK CREEK® PRODUCTS USED IN THIS RECIPE

Black Creek®  Cheddar Cheese with Gruyère Notes

Black Creek® Cheddar Cheese with Gruyère Notes is a masterful blend of robust Cheddar paired with a hint of nutty, earthy and piquant Gruyère flavors.

Black Creek®  Double Smoked Cheddar Cheese

Black Creek® Cheddar cheeses are conscientiously cultivated under the watchful eye of a Certified Master Cheesemaker. Black Creek® Double Smoked Cheddar Cheese is naturally aged to produce a distinctive flavor profile that’s rich and creamy with a pleasant sharpness. After careful aging, the cheese is then smoked twice to impart a robustly smoky flavor.

Black Creek®  Cheddar Cheese with Parmesan Notes

Our award-winning Black Creek® Cheddar Cheese with Parmesan Notes is a smooth, creamy Cheddar cheese carefully blended with deliciously subtle notes of nutty Parmesan to create mouthwatering matrimony. The mix of Cheddar and Parmesan flavors makes this cheese perfect for flavorful grilled cheese sandwiches, rich macaroni and cheeses and decadent cheeseboards. Pair it with fruity whites and reds or Ales to enhance the complex flavors of this dynamic blend.

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