April is National Grilled Cheese Month, so we’re celebrating by posting a grilled cheese sandwich every day. This is No. 25. See all of our grilled cheese sandwiches >> here << .
There was a period in my life when I ate a baked potato almost every day for lunch…
I was in college and there was a small food cart called “Spud Brothers” that parked right between the main entrance to the Berkeley campus and Sproul Plaza. (Maybe it’s still there? Who knows. It has been a long time since college.)
Their specialty was baked potatoes (in case you didn’t get that from their name) with a wide range of topping offerings. I didn’t stray too much from butter, sour cream, cheese, and corn of all things, because why wouldn’t you top starch with more sugar starch?! Occasionally I’d throw some broccoli on there, but for texture. Health, back in college, was never a factor.
Anyway, the point here is that college was probably the last time I ever ate a baked potato.
I still haven’t eaten a baked potato since then, because this is a grilled cheese sandwich. But it’s loaded with butter, two kinds of cheese, bacon, and sliced scallions. Our idea was to make the sandwich with Potato Bread to really make it a loaded baked potato, but we don’t have a sponsor for this series, so we weren’t about to buy a whole loaf of bread for just one sandwich.
There are, however, potatoes in the sandwich in the form of potato chips. Crisp, crunchy chips might have to become a required ingredient in sandwiches from now on. (Fritos?)
If you want to add sour cream, so it in a thin layer spread on the inside of the bread before piling on the cheese. I know your instinct it to slap huge dollops of the stuff on top, but it’s too runny, too heavy, and will “break” the sandwich.
Loaded Baked Potato Grilled Cheese Sandwich
makes 1 sandwich
1 tablespoons oil for cooking (I used grapeseed)
2 tablespoon butter, softened
2 slices sturdy bread (potato bread is the natural option here)
1 tablespoon sour cream
shredded mozzarella cheese
shredded Cheddar cheese
small handful of thin, crisp potato chips (I used Lay’s. Kettle style chips are too “hard” to be inside a sandwich)
cooked crumbled bacon
salt and pepper to taste
Heat olive oil in a frying pan over low heat.
Spread the outside of both slices of bread with softened butter. Spread the “inside” of each slice of bread with a thin-ish layer of sour cream. Place the bread buttered-side down in the oil in the pan. Top one slice of bread with shredded mozzarella cheese, the other slice with the shredded cheddar cheese. Cook until bread is toasted and cheese has melted.
Remove the grilled bread with cheese to a plate or cutting board. On one slice, carefully arrange potato chips. Try to find the “flattest” chips in the bag to make it easier to put the sandwich together.
Sprinkle with cooked bacon and sliced scallions. Hit the sandwich with a little bit of salt and fresh cracker black pepper.
“Close” the sandwich with the other slice of grilled bread with cheese. Press together firmly. The chips will break a little. That’s totally okay.