Baked Potatoes with Cheesy Beer Topping


Okay, what guy can’t bake a potato? Nuking is a no brainer. But potatoes taste a lot better—and I mean a lot!—if you bake them in a hot oven for an hour or so. The cool part of this recipe, though, is the topping. Cheese … beer … Hey! Who needs women when they have cheese and beer! Well, there’s Sam … HARRY

Buy baking potatoes all approximately the same size and shape. Scrub them with a stiff brush, dry them, and rub with olive oil. Cook them in a microwave according to the manufacturer’s instructions, or bake on the rack of a 400-degree F oven for 1 to 1 1/2 hours until tender when pricked with a fork. Remove to a plate and make a vertical cut in the top center from end to end, half the depth of the potato. Press in the ends to open for topping.

Cheesy-Beer Topping

8 ounces sharp Cheddar cheese, grated (2 cups)
1 (8-ounce) package cream cheese, softened
1 clove garlic, pressed
2/3 cup beer
1 tablespoon sesame seeds
2 tablespoons sweet pickle relish

In a medium saucepan over medium heat, combine the Cheddar cheese, cream cheese, garlic, beer, and sesame seeds. Cook, stirring frequently, until cheeses are melted. Remove from the heat and add the relish. Store in the refrigerator.
Makes 2 1/2 cups or enough for 6 baked potatoes.

3 Responses to Baked Potatoes with Cheesy Beer Topping

  1. Stephen says:

    I like to prick my potatoes on each end with forks to let out the steam, which helps make the skins crisp, then rub them with olive oil with plenty of salt and pepper, bake them in a 425 oven (the higher temp also helps with the skin), and then make a Zorro cut in each to open them up as much as possible.

    ‘Sounds great! Obviously Harry needs to rethink his baked potatoes. Thanks.

  2. I bake my potatoes like I learned during my college restaurant worker days… poke ’em a few times with a fork, wrap them in foil, and bake an hour or so. I always make extras too — they’re already wrapped so I just throw them in the fridge. Leftovers are great heated in the micro for lunch the next day (sans foil!) — or chopped up for hashbrowns (chop up and saute with onion and green pepper – YUM!) or to fold in an omelet. Another great time-saver, Harry!

    Multi-tasking potatoes, huh? What a great idea! Why bake one when you can bake a whole week’s worth? Thanks.

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