2015: Loaded Potato Cheddar Crisps

  • Chef: Kim Van Dunk
  • Ready in: 20 minutes
  • Serves: 5 or more
  • Complexity: easy
2015: Loaded Potato Cheddar Crisps


  • 8 oz. Rumiano Natural Mild Cheddar Cheese, shredded
  • 4 c white potatoes, peeled and diced
  • 1 Tbl salted butter
  • 1 oz. cream cheese
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1/4 c finely sliced scallions
  • 1/3 c crispy bacon
  • 1 Tbl parsley flakes


Preheat the oven to 400 degrees. Line a large stainless steel baking sheet with parchment paper. Using the largest holes on a box grater, shred an 8 oz. block of Rumiano Natural Mild Cheddar Cheese. Scatter the cheese into an 8" x 12" rectangle on the parchment paper. Place the baking sheet in the oven and cook for 12-15 minutes. The edges should be crispy (but not brown) and the middle should be set as well (although a bit less than the edges). Remove the tray from the oven and immediately slice the cheese rectangle (using a pizza wheel) into 4 rows, then into 6 rows. You can change up the size if you prefer. Separate the squares and allow them to set on the baking sheet. Meanwhile, peel and dice enough white potatoes to yield 4 cups diced. Place in a pot filled with water. Bring to a boil and continue cooking for 6-8 minutes or until the potatoes are tender and mashable. Mash with a potato masher. Add in the butter, cream cheese, bacon, scallions, salt, and pepper. Stir together. Add the mashed potatoes into piping bag or a resealable plastic bag with a bit of the corner snipped off. Pipe the mashed potatoes on top of each cheese square. Top with a bit of dried parsley flake and serve

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