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Baked Potato Grilled Cheese

Baked Potato Grilled Cheese

This Baked Potato Grilled Cheese is the combination of two of the greatest comfort foods in the world: baked potatoes and grilled cheese. It’s a recipe mash up that works.

This Baked Potato Grilled Cheese is the combination of two of the greatest comfort foods in the world: baked potatoes and grilled cheese. It's a recipe mash up that works.

To prepare this Baked Potato Grilled Cheese, tender and slightly crispy slices of potato are added to a grilled cheese along with bacon, sour cream, and plenty of cheese.

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Cooking the slices of potato is very easy, you just cut a large potato into slices 1/8 inch thick. The trick is to get them thick enough that they don’t become potato chips when baked. Then you add some olive oil, butter, salt, and pepper and let the potatoes roast for 20 minutes. If you happen to have a leftover baked potato, use a sharp knife to cut it into slices and save yourself a step.

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While the potato slices are cooking, crisp up the bacon in the oven. Once you have cooked the potato and the bacon, you just need to assemble and toast the sandwiches.

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I used a combination of sharp cheddar cheese and butterkäse. Butterkäse is a German cheese that is also produced in Wisconsin. When translated from German, butterkäse means “butter cheese”. The cheese is known for it’s soft texture, buttery flavor, and ability to melt. It works especially well in a grilled cheese. Boar’s Head makes a butterkäse; I found it individually packaged in the cheese section (not in the deli case). If you can’t find butterkäse, you can use more cheddar or add in another cheese that melts well, like Fontina. 

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While butterkäse is very mild in flavor, the sharp cheddar is bold. The contrast between these cheeses is delicious.

It might sound odd to put sour cream on a grilled cheese, but this sandwich would be dry without it. Be generous with the sour cream.

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You can serve this sandwich on it’s own, or with tomato soup. 

How to make a Baked Potato Grilled Cheese:

Yield: 2

Baked Potato Grilled Cheese

This grilled cheese is filled with slices of potato, bacon, sour cream, and two types of cheese. It's the food mash-up that you never knew you needed.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 large Potato (I used Yukon Gold)
  • 2 teaspoons Olive Oil
  • 2-3 tablespoons Butter
  • 4 slices of Bacon
  • Salt
  • Pepper
  • 4 slices of Bread (I used a fresh Italian loaf)
  • 4 tablespoons Sour Cream (I used Reduced Free)
  • 1/2 cup Butterkäse
  • 1/2 cup Sharp Cheddar Cheese

Instructions

Preheat your oven to 400 degrees. Rinse the potato and then use a sharp knife to slice it into big thin pieces. You want them to be about 1/8 inch thick.

Drizzle olive oil over a baking sheet to prevent the potatoes from sticking the baking sheet. Then spread the potato slices out on the baking sheet. Melt 1 tablespoon of butter and brush the tops of the potato slices with butter. Dust with salt and pepper. Roast for about 15 minutes, and flip once the bottom has lightly browned. Cook for another 5 minutes or so to brown the second side.

While the potatoes are roasting, prepare the bacon. Line a pan with aluminum foil. Place the bacon in the pan and bake for 10-12 minutes. Baking bacon is the best way to get it really crisp.

Once the potatoes and bacon are ready you can assemble your sandwiches. Spread a tablespoon of sour cream on one side of each slice of bread. Then add a little cheese, the potato slices, some more cheese, the bacon, a bit more cheese, and the second slice of bread. Cheese is the glue that holds everything together.

Melt enough butter in a skillet to coat the bottom of the pan. Add the sandwiches and heat over medium - medium low heat. I think it is best to let the sandwich cook for a longer amount of time so that the cheese melts and the bread gets browned. Put a plate or lid over the skillet so prevent the heat from escaping and to help the cheese melt.

After about 5 minutes, take the sandwiches out of the skillet, add more butter, and then toast the second side of the sandwich. Once the second side as browned it is ready to serve.

Inspired by BS in the Kitchen

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