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Steakhouse Loaded Baked Potato with Beer Cheese

February 26, 2018 by rachelle 4 Comments

Steakhouse Loaded Baked Potato with Beer Cheese is just like a classic fancy baked potato you would find in an expensive steakhouse. This potato is made extra special and delicious with a heaping amount of beer cheese on top!

 

There’s nothing in the human experience that’s not within my scope.

Tony Randall

Steakhouse Loaded Baked Potatoes with Beer Cheese is just like a classic fancy baked potato you would find in an expensive steakhouse. This potato is made extra special and delicious with a heaping amount of beer cheese on top!

I absolutely love that quote.

Let me put things into context for you.  I have this ridiculous addiction.  An embarrassing guilty pleasure if you will.

Steakhouse Loaded Baked Potatoes with Beer Cheese is just like a classic fancy baked potato you would find in an expensive steakhouse. This potato is made extra special and delicious with a heaping amount of beer cheese on top!

Buzzer.

We cancelled our cable several months ago and now have one of those antennas that looks like an iPad.  (This event ended my access to DVR and therefore my love of General Hospital has been a hardship to overcome.)  I was flipping through what limited channels we had one night and there it was.  Buzzer.  There is a channel called Buzzer that’s all old game shows mostly from the 1970’s, but some from the 60’s and 80’s.  I can’t quite remember what exactly they were showing the first time I found it, but that was all she wrote.  I went down the rabbit hole.  Episode after episode of Password, Password Plus, The Match Game, Card Sharks, Press Your Luck – No Whammy! No Whammy!

Steakhouse Loaded Baked Potatoes with Beer Cheese is just like a classic fancy baked potato you would find in an expensive steakhouse. This potato is made extra special and delicious with a heaping amount of beer cheese on top!

So I was watching an episode of Password Plus, which was hosted by Allen Ludden.  As a side note, did you know he was married to Betty White?  She said her only regret was saying no to Allen’s marriage proposal for a year and that she missed out on spending that year with the love of her life.

Anyway, Tony Randall was one of the celebrities on Password Plus and Allen Ludden raised his eyebrows at Tony’s comments about American football.  Tony responded with, “There’s nothing in the human experience that’s not within my scope.”

I just stopped.  Shouldn’t that be the sentiment we all live by?  To pay attention.  Be happy and spend every minute possible with the people who matter most to you.  Yet, look beyond just your world.  Put the whole human experience in your scope.  Appreciate the ordinary and the extraordinary.

You could also take an ordinary baked potato and make it an extraordinary special Steakhouse Loaded Baked Potato with Beer Cheese.

Life is a participation sport.

Steakhouse Loaded Baked Potatoes with Beer Cheese is just like a classic fancy baked potato you would find in an expensive steakhouse. This potato is made extra special and delicious with a heaping amount of beer cheese on top!

Steakhouse Loaded Baked Potatoes with Beer Cheese is just like a classic fancy baked potato you would find in an expensive steakhouse. This potato is made extra special and delicious with a heaping amount of beer cheese on top!
5 from 4 votes
Print

Steakhouse Loaded Baked Potato with Beer Cheese

Ingredients

  • 2 large russet potatoes cleaned and dried
  • 1 tablespoon olive oil
  • 2-3 tablespoons coarse salt like sea salt
  • 1 cup cooked broccoli florets
  • 8 ounces cream cheese softened
  • 4 ounces white sharp cheddar shredded
  • 2-3 garlic cloves peeled
  • a dash or two of Worcestershire sauce
  • 1/2 - 3/4 cup of beer
  • Optional Garnishes
  • Bacon bits
  • Chives
  • Sour Cream
  • Butter

Instructions

  1. Preheat oven to 350
  2. Coat the potatoes in olive oil and salt
  3. Bake potatoes on a parchment or foil lined baking sheet for 1 hour and 15 minutes or until done and soft in the middle when tested with a knive
  4. In the bowl of a food processor combine cream cheese, cheddar cheese, garlic, Worcestershire sauce and puree until combined
  5. With the food processor running, slowly pour in beer until it reaches desired consistency
  6. To serve, slice open the potatoes and gently push in each end to break up the potatoes a bit.
  7. Add butter, if using, broccoli, beer cheese and top with optional garnishes

NOTES:

  1. As usual, I do not recommend an IPA or any beer with a big hop profile.  I like malty beers in this, such as an amber or red ale.
  2. The beer cheese is not cooked or hot, so I heated some up in the microwave for about a minute before topping the potatoes with it.
  3. You will end up with more beer cheese than you need for 2 potatoes, but if you use it all I will not judge.  You can easily double or triple the potatoes, broccoli, etc. to feed more people or save the remaining beer cheese for a snack with bread, pretzels, vegetables, etc. and it will be perfect for a party or game day.
  4. This beer cheese and a smoked gouda beer cheese (which would also be delicious on steakhoues loaded baked potatoes!) can be found here and here.

Filed Under: Appetizers/Soups/Sides Tagged With: baked potato, beer cheese, loaded baked patato, potato, sides, steakhouse, steakhouse loaded baked potato, steakhouse loaded baked potato with beer cheese

Hearty Holiday Breakfast Frittata

November 16, 2015 by rachelle 30 Comments

 

Good Morning, Sunshine!

 

 

No joke.  I mean that in the most literal way.  While I adore each and every one of you and y’all are totally my sunshine, it got pretty dang gloomy around here. I don’t know what in tarnation happened, but thank goodness the sun has been returned after another two weeks of rain, darkness, and really bad hair days.

 

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The sun is back and has been in full force for a solid 4 days now and believe you me we are happy here in NC.

 

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Those dark days were a buzzkill to my motivation, but since I’m a glass half full kind of girl I’ve been busy focusing on the the bright side of my laziness.

 

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You are no doubt relieved to know that I am once again up to date on General Hospital and DWTS. And oh my are things heating up and getting interesting in Port Charles!  Oh – and that last elimination (no spoilers) was a total disappointment to me.  I didn’t see that one coming.

 

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Even though I sometimes need indulgent GH binge marathons when work is stressful or the weather is the pits, there is no rest for the wicked these days.  We’re full on in holiday mode over here!

 

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We’ve had some sides and desserts lately, but what about breakfast?  I don’t know how you do things, but in our family we never have Thanksgiving dinner before 2:00 and it’s usually closer too 3:00 or 4;00 before we sit down at the table. We need a heavy breakfast or brunch then some appetizers in the early afternoon to hold us for the big event or we are all just going to pass out from starvation and intoxication anticipation.

 

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A frittata is a perfect solution.  You can clean out your fridge, throw anything in, and make it ahead of time for an easy to reheat holiday morning breakfast or brunch.  After all, we don’t want to have Aunt Gloria passing out from too many cocktails falling out from lack of sustenance while waiting for her Turkey Day dinner!

 

If you haven’t already, don’t forget to enter the giveaway! (CLOSED)

 

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Hearty Frittata

Ingredients

  • 2 pieces thick cut applewood smoked bacon
  • 2 small red potatoes sliced thinly
  • 5 small precooked sausage links crumbled (thawed if packaged frozen)
  • 1 cup mushrooms sliced
  • 1 cup kale roughly chopped
  • 1 cup rainbow chard
  • 8 eggs
  • 1 cup plus 1/4 coup shredded extra sharp cheddar
  • 1 jalapeno sliced - optional

Instructions

  1. Cook bacon in cast iron or nonstick skillet until crispy, drain on paper towel lined plate, crumble
  2. Reserve 1 tablespoon of the bacon drippings and discard the rest
  3. Heat reserved bacon drippings over medium, add potato slices in a medium layer, cook about 2 minutes or until browned on one side, the flip to brown the other side
  4. Add mushrooms and cook about another 2 minutes
  5. Stir potatoes and mushrooms
  6. Add kale and rainbow chard
  7. Stir and cook until greens are mostly wilted, 3-4 minutes
  8. While greens are wilting, whisk eggs together in a bowl
  9. Add 1 cup of the cheddar to the eggs and whisk to combine
  10. Stir the vegetables to be sure they are evenly distributed
  11. Pour eggs over the vegetables, add bacon and sausage, stir to combine
  12. Layer jalapeno (if using) over the top
  13. Cook 7-9 minutes or until sides are set
  14. Turn on oven broiler
  15. Sprinkle remaining 1/4 cup cheddar cheese over the top
  16. Transfer skillet to oven and broil until top is set and fluffy and cheese is melted and bubbly, about 4-6 minutes
  17. Remove from oven and let sit for 3-4 minutes
  18. Cut and serve

Note: We all know that I do not like the jalapeno, but Chris loves them, so I only added them to half of the frittata.

Note:  Because of the bacon and sausage going on in here, I chose not to add any salt, but feel free to add salt and pepper to your taste.

Filed Under: Archives Tagged With: Bacon, breakfast, chard, cheddar, cheese, eggs, fritatta, holiday, kale, potato, sausage

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About Beer Girl Cooks


I’m Rachelle, an attorney by day with a passion for home brewing and cooking with craft beer.

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