Best Roasted Cheesy Potatoes Recipes

Cheesy Garlic Herb Roasted Potatoes image

Provided by Heather Isom

Time 1h5m

Number Of Ingredients 9

Steps:

1. Preheat oven to 375 degrees. Line a high sided baking pan or dish with foil. Grease lightly.
2. Combine cut potatoes, melted butter, and other ingredients (except cheese) into a bag. Mix together until coated.
3. Arrange in pan or dish in a single layer. Sprinkle with salt and pepper. Bake for 45 minutes until potatoes are tender and lightly browned.
4. Add cheese all over the top of the potatoes. Bake until cheese is melted.
5. Let sit for 10 minutes and enjoy!

Roasted Garlic Twice-Baked Cheesy Potatoes image

Provided by Starrynews

Categories < 4 Hours

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 8

4 large potatoes
1 head garlic
5 teaspoons olive oil
1/2 cup sour cream
4 ounces processed cheese, cubed (like Velveeta)
pepper, to taste
4 slices bacon or 4 slices vegetarian bacon, cooked and crumbled
2 green onions, chopped

Steps:

Preheat oven to 400°F.
Place each potato and head of garlic onto its own piece of foil, which should be large enough to fully wrap around the potato or garlic.
Prick the potatoes several times one each side with a fork. Cut off the top of the garlic to expose the top of the cloves.
Drizzle each potato and the heads of garlic with olive oil.
Move to oven and bake for an hour. (I usually place them on a cookie sheet to prevent any oil from dripping and to make it easier to put in and out at once).
Remove the potatoes and garlic from the oven and reduce heat to 350°F.
Unwrap each potato and halve the short way (so they look like little cups, as opposed to a long "boat"). Cut off a small bit on each of the smaller, round ends so that they will sit up straight. Gently scoop out the potato flesh, leaving a thin edge all the way around the cup. Avoid breaking the potato skin.
Mash the potato flesh in a medium bowl. Add sour cream, processed cheese (reserve 8 small cubes), and pepper, and beat until fluffy.
Stuff mixture into the cups - it will be quite full, so mound on top as needed.
Return to oven and bake for an additional 25 minutes, until heated through and cheese has melted.
Top each potato half with a remaining piece of cheese and return for an additional 5 minutes, or until the cheese on top has melted.
Garnish the potatoes with bacon and green onions before serving.

Nutrition Facts : Calories 272.3, Fat 11.2, SaturatedFat 4.9, Cholesterol 19.4, Sodium 286.2, Carbohydrate 36.5, Fiber 4.3, Sugar 3.2, Protein 7.8

Roasted Cheesy Potatoes image

Provided by Chef mariajane

Categories Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (600 g) bag europe's beat first harvest baby potatoes, frozen
2 tablespoons olive oil or 2 tablespoons vegetable oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup sour cream
1 1/2 cups cheddar cheese or 1 1/2 cups swiss cheese, grated
1/4 cup blue cheese, crumbled
2 green onions, thinly sliced
1/4 teaspoon paprika

Steps:

In an 8-inch baking dish, toss potatoes with oil, salt and pepper. Roast in a preheated 425F oven for 30 minutes, stirring occasionally, until potatoes are tender and golden. Flatten slightly with a fork.
VARIATIONS:
ROASTED POTATOES WITH SALSA: In a bowl, combine 1 cup mild- medium salsa, 1/3 cup chopped black olives, 1 cup grated Monterey Jack cheese, 2 chopped green onions and 3 tablespoons chopped fresh cilantro or parsley. Drop in spoonfuls over roasted potatoes, and top with 3/4 cup crumbled tortilla chips. Return to oven to cook for 8 minutes, or until top is bubbly.
ROASTED POTATOES WITH ROSEMARY AND LEMON; Remove roasted potatoes from oven. Toss with 2 tablespoons chopped fresh rosemary (or 1 teaspoons dried), and 2 tablespoons lemon juice.
TIPS: Potatoes can be roasted, flattened, and cooled three to four hours earlier or covered and refrigerated overnight, Top with selected toppings just before final cooking, adding an extra 8-10 minutes to heat through.