muenster cheese and potatoes?
"I have russet baking potatoes."
Go with the twice-baked potatoes, then. If you felt like it, you could sprinkle some cumin seed on top before returning them to the oven. Also, if your muenster's on the soft and runny side, freezing it for a half an hour or so will make grating easier.
I made this and it was delicious! I baked the potatoes, scooped the insides into a bowl, I fried one piece of bacon, chopped it up, added it to the potato mix, I also added the cooked onions, a dab of sour cream, a little butter, salt, pepper, papika, the cumin seeds and cheese! I stirred it all up and put it back in the potatoes and baked it on high! It was GOOD!!! Thank you!
You don't specify which kind of potatoes you have. If boiling potatoes, and especially if small (golf ball-size) new potatoes, here's what I do:
- Boil or steam the spuds in their jackets until tender but firm.
- Slice while warm and pile into a buttered baking dish.
- Top with grated or thinly sliced muenster cheese. Sprinkle with whole cumin seeds.
- Run under the broiler until the cheese melts.
A great dinner with a green salad and a perfect match for a bottle of Gewurztraminer.
Sounds like the makings for some good comfort food to me. I'm thinking: while your potato bakes, caramelize the onions and grate the cheese. When the potato is done, remove potato from the skin, mash with the caramelized onions (a little butter wouldn't hurt either) and put back in the skin. Top with the cheese and pop it under the broiler until the cheese melts.