Baked Potato With Creamy Sauce
salt ( add more as needed )
Cream Cheese Sauce
half and half
salt or season to taste
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.