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Cheese Seasons Baked Potatoes : Makes Great Side Dish for a Special Dinner Party

April 04, 1985

Nokkelost cheese is a spicy variety that is imported from Norway. Its chopped cloves, caraway seeds and cumin add plenty of flavor, so there is no need to add much seasoning to these Farmer-Style Baked Potatoes spiked with Nokkelost.

By removing the meat of the potato and mixing it with the cheese and a few other ingredients, you provide a perky side dish for any meat entree while escaping the potato doldrums.

FARMER-STYLE BAKED POTATOES

6 large baking potatoes

1 cup finely chopped onions

1 cup finely chopped green pepper

1/2 cup butter or margarine

1/2 cup milk

1 small clove garlic, minced

1 teaspoon salt

1/8 teaspoon black pepper

1 cup shredded Nokkelost cheese

Scrub potatoes and pat dry. Pierce potatoes with fork in several places. Arrange in single layer on ungreased baking sheet. Bake at 425 degrees 50 minutes, or until potatoes are tender. Cut X in center of top of each potato. Gently squeeze potato to form opening and scoop out most of inside, leaving thin shell. In bowl, mash potatoes, using fork.

In saucepan, cook onions and green pepper in butter until tender. Add milk and heat. Blend into mashed potatoes with garlic, salt and pepper. Stir in 1/2 cup cheese. Spoon into potato shells. Top with remaining cheese. Bake 10 minutes or until golden. Makes 6 servings.

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