Spicy Smoked Gouda Twice Baked Potatoes Recipes

TWICE-BAKED GOUDA-STUFFED POTATOES

Twice-Baked Gouda-Stuffed Potatoes image

A twist on twice-baked potatoes using Gouda. Can make early in the day and refrigerate prepared potatoes until ready to bake.

Provided by gailanng

Categories Potato

Time 1h39m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 russet potatoes
vegetable oil or vegetable shortening
1 1/2 cups gouda cheese, shredded and divided
2 -3 tablespoons heavy cream
1/2 cup sour cream
2 tablespoons butter
2 tablespoons green onions, thinly sliced
1 tablespoon fresh parsley, minced
4 slices bacon, cooked crisp and crumbled
salt and pepper
minced fresh parsley (to garnish)

Steps:

Preheat oven to 400 degrees. Scrub and dry potatoes. Rub surface with a little vegetable oil or vegetable shortening. Prick in several places with fork.
Bake in preheated oven for approximately 1 hour or test for doneness by gently squeezing the middle of the potato, using a pot holder. If it gives in easily to your touch, it is done. Remove potatoes to a work surface.
Reduce oven temperature to 350 degrees. Cut potatoes in half lengthwise and allow to cool long enough to handle. Scoop out flesh with a spoon, being careful to leave shells intact (about 1/4-inch thick) and place in a bowl. Add 1 cup of the cheese, plus the sour cream, heavy cream, butter, green onion, parsley, salt and pepper to the potato flesh. Mash with potato masher or beat until just smooth with an electric mixer.
Fill potato shells with potato mixture; sprinkle with bacon and remaining cheese. Bake at 350 degrees for 20 minutes or until golden. Garnish with minced fresh parsley.

SPICY SMOKED GOUDA TWICE-BAKED POTATOES

Spicy Smoked Gouda Twice-Baked Potatoes image

These are super easy to make; your fam and friends will be impressed and unable to stop praising your genius potato skills.

Provided by Jurnee Smollett-Bell

Categories HarperCollins HarperCollins Potato Bake Gouda Side Cheese Vegetarian Jalapeño Green Onion/Scallion

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 russet potatoes, scrubbed
4 cups grated smoked Gouda (about 1 pound)
1 cup mayonnaise
1/4 cup sour cream
1/2 cup chopped pickled jalapeño chiles
1 green onion, thinly sliced, plus more for garnish
1/2 teaspoon smoked paprika

Steps:

PREHEAT the oven to 400°F.
PLACE the potatoes directly on the middle oven rack and bake until knife tender, fluffy on the inside, and crispy on the outside, 1 1/2 hours. Remove from the oven and set aside to cool. Turn the broiler to high.
MEANWHILE, stir together 2 cups of the Gouda, the mayonnaise, sour cream, pickled jalapeños, green onion, and paprika in a large bowl.
WHEN the potatoes are cool enough to handle, slice them open lengthwise, scoop out the fluffy insides, and carefully transfer them to the Gouda mixture. Fold gently to combine.
LAY the empty potato skins on a rimmed baking sheet and evenly distribute the potato filling among the skins, so they are almost overflowing with filling. Top each potato with a generous sprinkling of the remaining shredded Gouda.
BROIL the potatoes until the cheese is melty and gooey, about 4 minutes. Keep an eye on them so the cheese doesn't burn. Garnish with more green onions if desired. Serve immediately.

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