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Loaded Baked Potato Minis & Cheese from Mary Mangia


A recipe from our food blogger friend at


  • 1 tsp of black pepper
  • 1 tsp of salt
  • 1 tsp of ground mustard
  • 1 tsp of cayenne pepper
  • 3 tbsp of flour
  • 3 tbsp of butter
  • 3 cups of 2% milk
  • 1/4 cup of onion, grated
  • 8 cups of sharp cheddar cheese, shredded
  • 1 package of Chateau Mini Potato Dumplings
    For the toppings:
  • 8 slices of bacon
  • 2 jalapenos, diced
  • 1.5 tbsp of brown sugar
  • a dash of pepper (to taste)
  • a dash of cayenne pepper (to taste)


  1. Preheat your oven to 400 degrees.
  2. Melt down your shredded onions with the butter in a large stock pot. Add in your spices, and then subsequently add in your flour, created a roux. It should look like a brown paste, but be sure not to burn it.
  3. Add your milk to the roux and whisk away! Don’t leave it alone too long, otherwise it will curdle, but you want to make sure the roux combines with the milk and creates a rich, creamy sauce.
  4. Continuing whisking away your milk until it’s thicker and you see bubbles. Once this happens, add 5 cups of your cheese to the mixture.
  5. Put your raw dumplings in a casserole dish. Make sure they are raw, otherwise they will turn out gummy. Stir in your cheese sauce until evenly dispersed.
  6. Add remaining cheese on top of your dumplings and cheese. Stick in the preheated oven for approximately 45 minutes, or until it bubbles and has a crispy top!
  7. While your casserole is cooking, take your strips of bacon onto a sheet pan. Add brown sugar, cayenne, and pepper to the bacon. Bake in the oven for approximately 25 minutes, or until the bacon is crispy. Once your bacon is done, dice into small pieces and set aside.
  8. Once your casserole is nice and bubbly, remove from the oven and admire.
  9. Add your bacon and jalapeno to the bubbly casserole and serve immediately


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