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Baked Potato With Creamy Sauce

Servings 6 poeple


  • 3 pounds potato
  • 1/4 tsp pepper
  • 1/4 tsp thyme
  • 1/2 tsp paprika
  • 1 tbs oil
  • 4 spoons butter
  • 1/4 tsp salt ( add more as needed )

Cream Cheese Sauce

  • 4 oz cream cheese
  • 1 cup half and half
  • 1/4 tsp pepper
  • 1/2 tsp salt or season to taste
  • 1 small onion
  • 1-2 carrots
  • 3 cloves garlic


  • Preheat oven to 425 F. Start by peeling. This step is optional you can leave the skin on them if you prefer.
  • Chop them into medium sized pieces
  • Add thyme, salt, pepper, paprika, oil and mix to combine.
  • Add some butter slices on top. Cover with foil and bake for 40 minutes. After the 40 minutes remove the foil and broil. I usually do about 5 minutes on broil to create a crispy coating.

Carrot Cream Cheese Sauce

  • Dice 1 small onion. Grade 1 carrot on the smaller settings as well as 3 cloves of garlic.
  • Saute the onion with garlic in some butter for about 5 minutes or until its roasted.
  • Add in the carrots and let it fry for an additional 5 minutes until the carrots soften.
  • Now add the cream cheese and work it into the mixture.
  • Once it's combined add the half and half and bring to a boil while whisking. It should thicken. Salt and season to taste. If you want a more runny sauce add more half and half.


It is really easy to over salt the potato before baking. Different types of salt have different intensities. I recommend starting small and adding more if needed.