Loaded Potato Grilled Cheese with Ranch Sour Cream Dipping Sauce

This sandwich is one of those crazy ideas I had that turned out SO DELICIOUS! Like, I could eat these every day, delicious!

It all started out with a kids free valentine's dinner for me and the hubby. My in laws were in town so we got to go out without the kids for a change. This seriously never happens around here. Everywhere was extremely busy, so we ended up at Outback Steakhouse. I enjoyed my kid free dinner so much I think I had a few too many drinks...

Which leads me to the amazing idea I had for this sandwich. Anytime I drink a few too many (which lets be honest is only 3 drinks these days) I always want greasy, dried, unhealthy food to soak up all that excess alcohol. Not to mention today is my grocery day so I didn't have a whole lot in the house to eat. But I did have some potatoes and some frozen bakery bread, so I thought "what the heck!"

First, I want to say that I think good quality sliced bakery bread is key to this sandwich. regular old sandwich bread just wouldn't be hearty enough for the potato and cheese filling. I also recommend using the (on any other day I would call "icky") processed cheese, like Kraft Singles or Velveeta. I happened to have Velveeta so I sliced it as thin as I could.

I then sliced up a red potato, but Idaho potato would work if that's what you have. I used a slicer on the #2 setting, but just try to get thin even slices. Heat up about a tablespoon on vegetable oil in a pan, throw in the potatoes and add plenty of salt and pepper. I cooked this on medium-low, covered, for about 10 minutes maybe. Make sure to flip the potatoes often. They are done when they are fork tender and a little browned.

While the potatoes were cooking I mixed up the dipping sauce. I used about a 1/2 cup sour cream and a tablespoon of a Hidden Valley Ranch packet. Afterwards I realized this was way more dipping sauce than I needed, but I'll keep for another creation later this week.






I also buttered up 4 slices of the bread. I wanted it buttery, so I did both sides:) When the potatoes were done, I removed them from the pan and piled them on a piece of bread. I added the cheese slices, then some real bacon bits and dried chives. Topped with another piece of buttery bread and placed back in the same pan. I made two of these today and had leftover potatoes. I would say this recipe could really make 3 or 4 depending on the size of the bread.

I cooked like any other grilled cheese, over medium heat until one side was a toasty, golden brown. Then I flipped and repeated for the other side. Remove from the pan, slice it in half and serve with the dipping sauce, and OMG this was heaven! It hit the spot perfectly. Of course it's nowhere near healthy, but sometimes you gotta do what you gotta do. I can't wait to try more creative takes on the grilled cheese!

Enjoy!

Follow the Magical Moms on Facebook and Pinterest for weekly menu ideas, crafts, and Disney Magic.  

Twice Baked Pesto Potatoes

Now that I have figured out exactly where my basil plant wants to live (I can keep it alive) I always have fresh basil.  Another thing I always seem to have on hand is potatoes, why not make Pesto Potatoes!?!  I wasn't sure quite where to begin, so I went to Pinterest.  I found a recipe on Kayotic Kitchen, I changed it up just a bit and ended up with a really GREAT baked potato.

Ingredients:

• 4 (fairly large) Russett Potatoes
• 2 cloves of garlic (minced)
• 1/2 Cup of Heavy Cream
• 1/2 Cup of Vegetable Broth
• Olive Oil
• Sea Salt
• Pepper
• About a handful Fresh Basil (chopped)
• Large Shallot (chopped finely)
• 1/8 Cup of Fresh Grated Parmesan Cheese

Serves 4-6 (because they are split in half and you can eat the whole potato skin and all!)

Preheat oven to 400 degrees.  Wash and scrub the skin of the potato good enough that you could eat it.  Poke several holes in them with a fork, brush them with olive oil, and season with sea salt.  Line a baking sheet with aluminium foil, place potatoes on the foil, and bake for about an hour.

Insert a fork into them to check to see if they are done.  If the fork goes in easy, they are done.  Cut the potatoes in half and let them cool a little bit.  Scoop out the insides with a spoon.  Make sure to do it gently and keep the skins intact.  Place the scooped out potato into a large bowl.

Drizzle a small amount of olive oil in a skillet.  Cook the garlic and shallot for about 3 minutes.  Add in the cream and vegetable broth.  Bring to a boil and simmer for about 10 minutes, stirring throughout.  Add in the basil, a pinch of salt, and a pinch of pepper.  Let the sauce sit for a couple of minutes and it will thicken a bit more.   Pour it in with the potatoes and mix well.  I didn't completely mash the potatoes, but I combined it well (I don't even know if that makes any sense LOL)  Loan the potato mixture back into the skin, top it with a little bit of Parmesan cheese, place back on baking sheet, put it back in the oven for 8 to 10 minutes.

I actually made these a couple of weeks ago and my mouth is watering just writing about them.  OH. SO. GOOD!  I served this with the Loaded Flank Steak (recipe coming soon).

Follow the Magical Moms on Facebook and Pinterest for weekly menu ideas, crafts, and Disney Magic.  

2-Step Potatoes with Loaded Sour Cream

I know, I know potatoes again....Blah blah Blah.  But I promise you, these ones are definitely worth the 2 cooking steps.  To me potatoes are like chicken you can never have too many recipes for either one.

Ingredients:

• 3-4 Potatoes
• About 2 Tablespoons of Butter
• 1/2 Cup of Reduced Fat Sour Cream
• 2 Tablespoons of Real Bacon Pieces ( I use Hormel brand)
• 1/3 Cup Shredded Cheddar Cheese
• A dash of Garlic Powder
• A Large Pinch of Dried Parsely
• A couple dashes of Black Pepper 
• About a teaspoon of dry Hidden Valley Ranch Dressing Mix (adjust this to your liking)

Serves 4-5

If everyone likes sour cream you might want to double the sour cream recipe. Heck you might want to just double it because it's just that good!

Combine sour cream, cheese, bacon, garlic powder, pepper, and ranch mix in a small bowl and mix well.  Refrigerate until ready to use.  

Scrub potatoes clean.  Pierce several times with a knife.  Cook in microwave for about 3 minutes and turn over and cook 3 additional minutes.  You can adjust this time because different sized potatoes take less or more time.  Check them by sticking them with a knife, if it goes in easy they are done.  After the potatoes are cooked, slice them in half lengthwise.  

Salt and Pepper the inside.  Spread butter on each potato.  Place face down in a skillet.

Cook about 3-4 minutes or until the potato is a nice golden brown.

Top with the Loaded Sour Cream and Enjoy!

This recipe was featured on our 30 Days of Dinners June Menu, Make sure to check out all of the other great recipes on this month's menu!

Almost Cut Potatoes

This slightly crispy version of a baked potato is a great change up and oh so easy!
Ingredients:

• Large Russett Potatoes
• Olive Oil
• Sea Salt
• Pepper
• Loaded Potato Topping

Preheat oven to 400 degrees.  Wash the potatoes thoroughly.  Cut them almost all the way through, brush on olive oil.  Season with salt and pepper and sprinkle with garlic powder.  Top each potato with a few pats of butter and bake for 40-50 minutes.  About half way through you may want to brush on another layer of olive oil, depending on how crispy they are getting.  They are even better with Loaded Potato Topping.

I like to serve this with my Herb Butter Steakhouse Steak because the oven temp is 400 for both so no adjusting!

This recipe was featured in Two Magical Moms March Menu Madness.  Check out the entire menu and try out some of our other YUMMY recipes!