Recipe of the Week: Asiago Baked Potato Halves

Photo Credit: Randolph Graham

Looking for a simple, fun and delicious side for your next dinner party? Look no further. This combination of tasty Asiago cheese and creamy, buttery Yukon Gold potatoes is hard to beat. Comfort food for sure. This recipe easily doubles. It’s a great appetizer or side dish for any large gathering of hungry friends and family. It will draw oohs and aahs when put on the sideboard or brought to the table.

 

Ingredients:

6 small Yukon Gold potatoes (washed and cut in half lengthwise)

¼ cup butter (melted)

½ cup aged Asiago cheese (finely grated)

½ teaspoon sea salt

1 teaspoon garlic powder

Chives (chopped for garnish)

 

Instructions:

Preheat oven to 400 degrees.

Pour butter into a 9×13 inch pan and spread evenly across the bottom. Sprinkle grated cheese evenly over butter and then sprinkle salt and garlic powder over that. Place potato halves face down on the butter/cheese mixture.

Bake (uncovered) for 45 minutes or until they are tender and baked throughout. Remove from oven and cool for 10 minutes before removing from the pan just to make sure the cheese sticks to the potatoes. Remove potatoes from baking pan and plate, sprinkling fresh chives on top for garnish. Serve with a side of sour cream, Ranch Dressing, or any of your favorite condiments for dipping if you need them. I think they are fantastic just as they are!


Chef Randy has been a vegetarian for over 40 years and eats local and organic grain, fresh fruit, and vegetables as much as possible. He is known locally as the “Healthy Chef.” His column, Chef Randy, is syndicated in California newspapers. See his website at Valley-Vegetarian.com for more recipes.

Visit his author’s page on Amazon for culinary inspiration!  


 

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We’ll be in the kitchen waiting.


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