Asiago-Baked Potato Halves

Photo: Randy Graham, Valley Vegetarian

Yukon Gold potato halves with aged Asiago cheese and butter.

Looking for a simple, fun and delicious side for your next dinner party? Look no further. The 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.

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)

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!

Thanks to Cathy Graves Okerlund for the idea and for the basic recipe.

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
This entry was posted in Appetizers, Sides and tagged . Bookmark the permalink.

1 Response to Asiago-Baked Potato Halves

  1. Renada Halliday says:

    I made these vegan by substituting vegan butter (Miyoko’s brand) and vegan cheese. They were fabulous. I also made another batch with various herbs sprinkled on the cheese layer, then the last ten minutes, I topped them with chopped kale and put them back in the oven on low broil, watching carefully (only took about 5 minutes) until the kale got crisp. They were fabulous as well. I think this basic recipe lends itself to alot of potential variations. They way the cheese gets crunchy on the bottom makes these potatoes SO good!


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