1 of 4 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (408g) Recipe makes 4 servings The following items or measurements are not included below: 1/4 cup asiago cheese |
||
| Calories 525 | ||
| Calories from Fat 247 | (47%) | |
| Amount Per Serving | %DV | |
| Total Fat 27.5g | 42% | |
| Saturated Fat 14.8g | 74% | |
| Monounsaturated Fat 7.4g | ||
| Polyunsaturated Fat 3.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 70mg | 23% | |
| Sodium 481mg | 20% | |
| Potassium 1210mg | 34% | |
| Total Carbohydrate 54.9g | 18% | |
| Dietary Fiber 6.5g | 26% | |
| Sugars 6.7g | ||
| Protein 14.1g | 28% | |
Baked Potato (Or Anything!) Toppings
SERVES 4 -8
Ingredients
- 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
Directions
1
Topping number 1:.2
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.3
Topper number 2:.4
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.5
Add wine and bring to a low simmer for about 15 minutes covered.6
Remove cover and contine simmering for about 10-15 minutes or until tender and caramelized then spoon over spuds!7
Topping number 3:.8
Melt butter on the stove top then blend in flour and stir until mixture is very smooth.9
Add nutmeg if you choose so and cook for about one minute until the flour flavor is cooked out.10
off of the heat add in milk in a slow stream stirring non stop until like milk takes on the butter/flour mixture.11
Return pan to heat and simmer until thickend then add you cheese and stir until melted then spoon onto spuds!
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Featured Reviews for This Recipe
From: Sharon123
On Dec 31, 2008
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!
From: bluemoon downunder
On Nov 2, 2008
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.
From: Sam #3
On May 8, 2008
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!
From: Studentchef
On Feb 22, 2008
I really like all three variations, but my all time favourite was the third one. It was soooo good! I tried this on baked potatoes, but also on fish as well - the second and third variations are the best for fish. Really good!!!
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