Vella Cheeses are delicious in cooking. Here are some recipes for you to enjoy.     * indicates a low-carb recipe or variation Fried Cheese Grated Dry Jack Popovers Jalapeno Jack Corn Bread Spicy Vegetable Cheese Chowder Macaroni and Cheese Curried Broccoli or Potato Soup 3 Cheese Chicken Breasts in Tomato Sauce * Baked Polenta with Italian Style Table Cheese Potato Skins with Bacon and Cheese Olive Festival Toma * Herbal Cheese Toasts Baked Eggplant * Basil Cheeseburgers * Chicken Saltimbocca * Stuffed Zucchini *

A favorite steak dinner starter served at Cattlemen’s Steakhouse in the historic Stockyards City area of Oklahoma City. 3 medium russet potatoes Vegetable oil 5 bacon slices 1 1/2 cups grated Vella Sharp Cheddar Cheese 1 1/2 cups grated Vella Original Monterey Jack Cheese 1 tablespoon chopped fresh parsley Cayenne pepper to taste 1/2 cup chopped green onions Sour cream Preheat oven to 425 degrees F. Scrub potatoes; pat dry, and rub skins with oil. Place potatoes on baking sheet. Bake until potatoes are tender, about 1 hour. Cool. Cut each potato lengthwise into quarters. Scoop out centers; leaving 1/2 inch thick layer of cooked potato on skins. Oil baking sheet. Place skins, skin side down on sheet spacing 1 inch apart. Sprinkle with salt and pepper. Cook the bacon in heavy large skillet over median heat until brown and crisp. Drain and chop the bacon. In a medium bowl, combine the bacon, cheeses, parsley and cayenne; sprinkle cheese mixture atop the skins. Bake uncovered at 425 degrees until the cheese mixture melts and the skins are crisp, about 25 minutes. Transfer skins to a platter. Sprinkle with green onions; top with dollops of sour cream and serve.

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