Best Cheese And Onion Potatoes Recipes

CHEESE AND ONION POTATOES

Steps:

• In a large skillet, melt butter over medium-high heat. Add the potatoes, onion and pepper; toss to coat. Cover and cook for 8-10 minutes or until potatoes are tender, stirring occasionally. Uncover; cook until potatoes are browned, about 6 minutes. , Top with cheese. Remove from the heat. Cover and let stand for 2-3 minutes or until cheese is melted. Garnish with parsley.

FARRO SALAD WITH ROASTED SWEET POTATOES, RED ONION, AND GOAT CHEESE

Steps:

• Preheat the oven to 425°F (220°C).
• Spread the sweet potato rounds and onion wedges on a baking sheet, drizzle with 3 tablespoons of the oil, and season with salt and pepper. Roast, shaking the baking sheet halfway through, until the sweet potatoes are golden brown and tender, 15 to 20 minutes. Let cool slightly.
• Cook the farro according to the package directions. Drain.
• In a medium bowl, season the warm farro with the vinegar, remaining 1 tablespoon oil, salt, and pepper. Add the sweet potato, onion, radish, dill, pistachios, and goat cheese. To finish, drizzle the salad with the lemon juice and sprinkle with smoked paprika, flaky sea salt, and pepper. If the dish seems a little dry, drizzle it with extra oil.

HICKORY-SMOKED PORK CHOPS WITH BLEU CHEESE MASHED POTATOES AND CARAMELIZED PEARS AND ONION STRAWS

Steps:

• In a medium sized bowl, combine milk, rosemary, garlic and salt and pepper. Place each pork chop in the bowl and allow the meat to marinate for approximately 1/2 hour.
• Over an open-flame grill, sear each side of the pork chops until black grill marks form.
• Remove the meat from the grill. Heat a large saute pan over medium-high heat and place hickory smoking chips in the bottom of the pan. Cover the chips with a lid, which is slightly smaller than the pan, and then place each pork chop on top of the lid. This will allow the meat to smoke and become infused with the hickory flavor. Smoke the meat until it is fork tender. Serve with potatoes, pears and onion straws. Garnish with red pepper and mushroom strips.
• In a large pot, add the potatoes. Cover with water and bring to a rolling boil. Boil the potatoes until they are soft. Drain the water from the pot and place the potatoes in a medium sized bowl. Add all of the remaining ingredients to the bowl and mash together until you reach the desired creaminess. Set aside.
• In a medium sized saute pan, combine all of the ingredients over medium heat and saute until the pears soften and the sauce thickens. Set aside.
• In a medium sized bowl, combine milk, oil, salt and pepper. Slice an onion into long strips and place them into the milk mixture. Shake off any excess liquid, and then dredge the onion strips in flour. Heat oil over medium-high heat in a medium sized saute pan. Place the dredged onions into the saute pan and cook until they are brown and slightly crispy. Set aside.
• Thoroughly clean the skin of the red bell pepper. Rub olive oil lightly over the entire surface of the skin. Place the whole pepper on an open flame and roast it until the skin is blackened. Remove the pepper from the flame and rub the charred skin with a towel. Once the skin is removed, slice the pepper into thin strips and serve with the pork chops.
• Thoroughly clean the skin of the baby mushroom. Rub the entire surface generously with garlic, olive oil and salt and pepper, to taste. Place the whole mushroom into a steamer and allow it to steam for approximately 20 minutes, or until tender. Remove the mushroom from the steamer and slice into strips. Serve with the pork chops.

SPICY BACON, ONION AND CHEESE POTATOES

Steps:

• Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Cook chopped bacon in heavy large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Combine bacon, potatoes and onion in prepared baking dish. Season with salt and pepper. Sprinkle Monterey Jack cheese over and dot with butter. Cover with aluminum foil. Bake until potatoes and onions are very tender, about 1 hour.
• Preheat broiler. Uncover baking dish and broil until top of potato mixture is brown and crisp, about 2 minutes.

POTATOES WITH ONION SAUCE AND PARMESAN CHEESE

Steps:

• Preheat the oven to 350 degrees.
• Put the milk, the cornstarch, and the 2 kinds of pepper in a pan.
• Cook (stirring frequently) over medium heat until it starts to thicken and bubble.
• Add the chopped onion and set it aside.
• While the milk mixture is cooking, peel and slice the potatoes very thinly.
• Spray an 8x8 pan with cooking spray.
• Start layering the potatoes in the pan.
• When you are halfway done with the potatoes, add half the cheese.
• Then finish with the rest of the potatoes.
• Pour the onion sauce over the potatoes and sprinkle the rest of the cheese on top.
• Cover and bake for 40 minutes.
• Then uncover and cook for 10 minutes more or until the potatoes are tender.

TWICE BAKED POTATOES WITH GOAT CHEESE AND GREEN ONION

Steps:

• Position rack in center of oven; preheat to 350°F. Place potatoes directly on oven rack; bake until very tender, about 60-70 minutes. About halfway through baking, prick the skins in a few spots to allow steam to escape. Move the potatoes to a cutting board and increase the oven temperature to 375º. Using oven mitts, grasp 1 potato in hand. Using serrated knife, cut off top 1/4 of potato. Using spoon, scoop out potato, leaving 1/2-inch-thick shell; transfer potato flesh to large bowl. Repeat with remaining potatoes. Mash potatoes until smooth. Beat 2 tablespoons butter into the mash. Work in the cream until fluffy and smooth, then beat in the goat cheese, green onions, and salt and pepper. Season the skins with salt and pepper. Spoon the filling into the skins. You can make the potatoes ahead to this point and refrigerate them for several hours or overnight. Pinch off bits of the remaining T. butter to dot the potatoes before you bake them. Slide the potatoes into the oven and bake until filling is heated through and tops brown, about 20-25 minutes. (If you've refrigerated the potatoes, expect them to take almost twice as long to heat.

CHEESE AND ONION FILLING FOR JACKET POTATOES

Steps:

• Bake your potatoes as usual - if you don't have time to bake it in the oven (or are only cooking for one), cook it in the microwave and when almost done, pop it under the grill, turning every few mins to allow the skin to crisp and burnish
• As the potatoes do their thing, prepare the filling by combining all the ingredients together (saving a little sprinkle of cheese for the top). Fold gently to combine. If the filling is very thick add a couple of teaspoons of water to slightly thin. It should be thick but not gloopy
• Liberally apply to your spuds. Top with the remaining cheese
• It can be made a few days in advance and kept in an air tight container in the fridge and is great either room temperature or fridge-cold on your tatties