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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.

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