The Baked Potato Redefined


At the beginning of the month our church had a picnic that include a small cooking competition.  Just for fun Luke and I entered in the “potato side dish” category.  We had a date-night-at-home experimenting with the potato base and different sauces.  Luke worked on perfecting the base while I tried out different sauces.  I’ve never been a huge baked-potato fan but with the ratio of potato to toppings equalized I think I’ve been converted.

The competition was informal and fun.  We were pretty excited to get first place!  Here is our prize-winning recipe, exactly how we made it.  We love our cast iron pan but if you don’t have one a wok would probably be the next best thing.  

The Base

You will need a pan with a lid, 2 large baking potatoes, olive oil or butter, salt, pepper, chili powder, a sweet onion, sharp cheddar cheese (yellow or white), and parmesan cheese.  Disclaimer:  We didn’t really measure things out, just went by taste so adjust according to your preference.

  1. Dice the onion into large chunks and start caramelizing them.
  2. Set a cast-iron pan to pre-heat to medium-high on the stove top.
  3. Scrub and dice the potatoes into 1″ cubes (we left the peal on).
  4. Rinse and pat dry the potato cubes (helps them keep their shape).
  5. Add a couple Tablespoons oil/butter and the potatoes into the cast iron pan. Sprinkle with salt, pepper, and chili powder.  You want the potatoes to be evenly covered but not coated.  Probably about 1.5 – 2 tsp of chili powder.
  6. Cover with a lid and cook for about 1/2 hr., or until fork-tender on the inside and “toasted” looking on the outside.   Toss them about every 5 minutes to make sure the sides cook evenly.
  7. Take off the heat and stir in the caramelized onion, 1/2 cup of parmesan cheese, and about 3/4 cup of cheddar cheese.  If the cheese doesn’t fully melt, return to heat and stir a bit until it is evenly coating the potatoes and onion.
  8. Keep in the warm pan until ready with the sauce and toppings.

The Sauce

We made this Sour Cream Garlic-Chives Sauce with a few tweaks.  You will only need half a recipe (about 1 cup) for the amount of potatoes above.  Tweaks:  I used 3 cloves of garlic,  added in a couple more Tbsp of chives, and 2 tsp of diced rosemary to make the flavor more bold and interesting.

Serving It

We put about 1/2 cup of the base in individual size ramekins, poured on 2 Tbsp of sauce, and then garnished with some cheddar cheese, chives, and bacon pieces for color.  Serve immediately.

Breakfast Alternative

The idea for cooking the potatoes this way came from a breakfast dish we’ve made for a while.  We make it just like the base using 1/2″ diced potatoes, caramelized onion, cheese, chives, and eggs.  Cook the potatoes like above, add in the onion, cheese, chives, and 2 eggs per each cup of potatoes in the last few minutes and stir around until the eggs are cooked.


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