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Loaded Baked Potato Grilled Cheese

Who doesn’t love a loaded baked potato????? Loaded Baked Potato Grilled Cheese ……..a loaded baked potato sandwich style.

Last Sunday was a gloomy, yucky, rainy, icky……you get the picture day. On days like that comfort food is just what a body needs. It gives you internal sunshine……since Mother Nature has not cooperated this Spring!

A nice warm baked potato, smothered in sour cream , bacon, cheese, and green onions, is the perfect comfort food. How about we turn it into the ultimate grilled cheese? Now there is a sparkling idea. I have always loved grilled cheese and tomato soup when I am feeling down, so at super duper grilled cheese should be a pick me upper!

And boy howdy was it ever. Sour dough bread toasted to perfection, stuffed with cheddar cheese, sour, cream, bacon, potato slices, and green onions. It was lip smacking good!

Loaded Baked Potato Grilled Cheese is all that a loaded baked potato should be….with bread!!
Buttery crispy outside, cheesy melty, gooey, bacony, potatoey, sour creamy, green oniony inside, you can just feel the warmth and comfort.

Sour dough bread was my bread of choice, but use whatever kind of bread you want, its for your comfort. Spread with butter on the outside, sour cream on the inside.

Crispy bacon, and reserve that bacon fat to fry the potatoes. Speaking of the potatoes…….I sliced them thinnish, not see through thin but thin. I fried them in the reserved bacon fat…….this sandwich is not for the calorie faint of heart.

Let the layering begin………sour cream, cheddar cheese, bacon, potatoes, green onions, a touch more sour cream, just to hold things together, more cheddar cheese, the top piece of bread…….lets get grilling.

Not the outdoor grill….to a skillet or griddle heated over medium heat. Grill/toast until golden brown and the cheese is all melty.

All thats left……..slice and serve.

Next time you need some comfort…….Loaded Baked Potato Grilled Cheese.

Loaded Baked Potato Grilled Cheese

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Author: Marty Boyd
Yield: 1 1x

Print Recipe

Ingredients

Scale

3 pieces bacon
1 potato sliced into even slices
3 tablespoons sour cream
4 slices mild cheddar cheese
1 green onion, sliced
2 pieces sour dough bread
Butter
Garlic pepper
Salt

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Instructions

On medium heat cook bacon, until desired doneness, I prefer crispy. Reserve about 2 tablespoons bacon fat.
Cut your potato into even slices, about 4-5 slices for each sandwich. In the reserved bacon fat, fry the potatoes until browned and crispy. Seasoning with garlic pepper and salt to taste.
To assemble the sandwich, coat one side of the sour dough bread with butter, be sure to cover the entire surface.
Flip the slices over and on the other side spread the sour cream using 1 tablespoon on each pieces of bread.
Layer beginning with cheese slices using two slices to start. Top with bacon, potatoes, and green onions, using the remaining sour cream to keep the layers in place, then top with remaining two slices of cheese. Place the remaining piece of bread sour cream side down over the layers.
Over medium heat grill your sandwich until each side is golden brown and the cheese is melted.
Cut in half and enjoy!

Baked Feta

Sunday Snack day……Baked Feta please!!!

Let’s have a feta lesson……..
According to Good Housekeeping: Feta, a classic Greek cheese traditionally made from sheep’s or goat’s milk, is now available in a milder, less bitter version made from cow’s milk. But whether you choose a creamy Bulgarian feta or a firmer Greek or American one, the zesty cheese is more than a wonderful addition to vegetable and fruit salads. You can use it in just about any recipe that calls for cheese. Add it to cooked rice or tomato-based pastas; use it as a topping for baked potatoes or as a filling for omelets; crumble it over tomato sandwiches; or simply serve it as a table cheese along with olives, bread, grilled vegetables, and salami.

Feta that is sold crumbled should be stored in an airtight container and used within a few days. When it’s sold in chunks in vacuum-sealed plastic packages, it should be stored wrapped in plastic or in airtight containers and used within 1 to 2 weeks. Feta that comes immersed in a brine solution of water and salt should be stored in its brine and used within 1 to 2 weeks after opening.

I enjoy the tangy saltiness of feta. I have used it in a variety of different dishes, even pizza. But I wanted to make dip.I didn’t want a mayo or olive oil laden dip, just the cheese please.

Feta pairs very well with red peppers, and I happen to love roasted red peppers. I buy them already roasted. I, as you who follow my blog know, can have a lazy streak…..especially when you can buy a quality product, and someone else has done the work! Cause let’s be real, roasting red peppers is a big fat mess.

I did get a little fancy making a broth for the cheese to bake in…….I can be fancy sometimes. But the broth is a vegetable broth and there is no shame in just buying it. And truth be told, the only reason I made it was I had some veggies that needed to be used.

Mirepoix is the fancy French culinary term for a combination of diced carrots, onions and celery sautéed in butter and used as an aromatic base to flavor sauces, soups and stews. Even a small amount can significantly contribute to the overall flavor of a finished dish.

I used olive oil instead but you get the idea. I added some water and oregano, and some lemon zest. Simmered to make a veggie broth.

I used a cast iron skillet, but any oven proof skillet will do. I just liked the contrast of the white feta and the black skillet. The feta block went into the skillet and I poured just enough of the broth around to cover the bottom of the pan. Top the cheese with the roasted red peppers and baked in a 400* oven for about 10 minutes. Garnished with green onions and serve with pita chips.

I really like the look and taste of the Baked Feta. Pretty enough for a party and rustic enough for just hanging around on a Sunday snack day. Best thing…. this can be reheated in the same skillet, so reserve that broth for a repeat Baked Feta.