Baked Potato Grilled Cheese – Crazy Cooking Challenge #9

Yes, you read that title right…a baked potato grilled cheese sandwich. Seriously. This month’s Crazy Cooking Challenge was Grilled Cheese Sandwich, and I found this beauty over on BS’in in the Kitchen. I am in love with this blog, which is written by a brother/sister duo. I’ve bookmarked several other recipes I cannot wait to try!


Let’s talk about this fabulous sandwich. It might sound a little weird, especially if you are a grilled cheese purist. Sour cream, potatoes, bacon, green onion, and cheddar cheese all combined on some yummy bread and grilled to melty, cheese perfection, and it was amazing. The husband ate two of them, and I would have had I not started watching what I eat just a few days prior. Even the tiny man stole a few bites and loved it. As is the norm in this house, we both customized our sandwiches to meet our respective likes and dislikes. I omitted the green onions (as I normally do when I have a baked potato), and the husband omitted the sour cream and added hot peppers (as he normally does when he has a baked potato). If you love loaded baked potoatoes, I highly reccmmend giving this sandwich a try!

Baked Potato Grilled Cheese Sandwich

2-3 Strips of Bacon
1 Potato
2 tbsp of Sour Cream
Cheddar Cheese
Green Onions/Chives
2 Slices of Bread
Canola Oil
Garlic Powder
Salt & Pepper

To start things off, get a pan on medium heat with enough canola oil to lightly cover the bottom (you could also use olive oil or butter). Cut your potato into even slices, you will need 4-5 slices for the sandwich, then place them in your pan, cooking each side until browned and crispy.

While cooking, salt and pepper the potatoes to taste (they don’t have to be too salty as the bacon with help with the saltiness as well) and sprinkle a light pinch of garlic powder. In another pan cook your bacon on medium heat to desired tenderness (I liked mine crispy for this sandwich!).

While everything is cooking, slice your bread (use some crusty bread like french or sourdough if you have it), and generously butter the outside of each piece. On the inside, put about 1 tablespoon of sour cream on each slice as well as slices of cheddar cheese on each side. Once your potatoes and bacon are finished frying, dab them on paper towel to remove some grease, then fan the potatoes out on your bottom slice of bread, put a little more sour cream on top of the potatoes if you desire (I did to help the bacon and chives stick in the sandwich). Slice up one green onion stalk and spread it on top of the potatoes along with the bacon. Place your other slice of cheese on top of all of this and top with your bread!

Now just grill the sandwich in a pan on medium heat until each side becomes golden brown.

Source:  BS’in the Kitchen

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Slow Cooker Pulled Pork

Sometimes some of the best recipes are so simple.  These pulled pork sandwiches are the definition of simple and delicious.  Pork roast in the slow cooker with root beer all day, then drain, shred the pork and add your favorite barbecue sauce.  Heat through and done.  Happy delicious meal on the table with very little work.  I’ve been making these since before the husband and I were married (and we’re coming up on our 6 year wedding anniversary), and now the toddler enjoys them as well.  I usually sprinkle the roast with some of Penzey’s BBQ 3000 seasoning for a little extra deliciousness.  Enjoy!

Slow Cooker Pulled Pork

1 (2 pound) pork loin roast
1 (12 ounce) can or bottle root beer
1 (18 ounce) bottle of your favorite barbecue sauce
8 hamburger buns, split and lightly toasted

Place the pork in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

Source:  Very slightly adapted from Allrecipes

CEiMB: Greek Salad Pitas with Feta Spread and Turkey

Sorry for the not so great picture…my camera battery died so I had to use my phone!  When it was my turn to select a recipe for Craving Ellie in My Belly, I knew I wanted to pick something simple yet satisfying since I knew I’d be about 8 months pregnant during what has turned out to be one of the hottest summers we’ve had in a very long time (go figure!).  When I saw these Greek Salad Pitas, I knew this was the perfect choice!  I’m always on the lookout for healthy lunch options, especially since my standard turkey and swiss on wheat isn’t allowed until after baby.  Even though this calls for turkey, I substituted leftover grilled chicken instead.

Let me tell you, this really fits the bill for a healthy and satisfying lunch option!  The feta spread only took a few minutes to throw together, and it stays good in the refrigerator for up to 5 days – perfect for a week’s worth of lunches.  Outside of that, there isn’t really any prep time at all!  I omitted the lettuce and mint leaves, mostly because I didn’t have them in the house (forgot to get them at the store!).  I’m already looking forward to making this again, and again, and again!

To see how the other CEiMB members enjoyed this, check out the blogroll here.

Greek Salad Pitas with Feta Spread and Turkey

3/4 cup (4 ounces) crumbled feta cheese (I used Athenos Sun Dried Tomato – YUM!!)
3 tablespoons nonfat plain yogurt
1 tablespoon fresh lemon juice
2 teaspoons dried oregano
1 teaspoon finely grated lemon zest
1/4 teaspoon freshly ground black pepper
4 large whole-wheat pita breads
4 large pieces romaine lettuce, torn in half (I omitted)
1 English cucumber, sliced into half moons
1 bunch mint leaves (I omitted)
3/4 pound thinly sliced roasted turkey breast (I substituted leftover grilled chicken)

In a medium bowl, combine the feta cheese and yogurt with a fork, mashing any large chunks of cheese. Stir in the lemon juice, oregano, lemon zest, and pepper. The spread will keep for up to 5 days in an airtight container in the refrigerator.

To make a sandwich, cut a pita in half to form 2 pockets. Line each pocket with half a lettuce leaf. Spread 2 heaping tablespoons of feta spread into each pocket. Then fill each pocket with about 6 cucumber slices, 4 or 5 mint leaves, and 2 or 3 slices of turkey. Serve immediately or wrap in foil to go.

Source:  From page 80 of Ellie Krieger’s So Easy