TWICE-BAKED GOUDA-STUFFED POTATOES
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
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.
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Roman Hosan
[email protected]Meh.
Hamdan Raza
[email protected]These potatoes were amazing! The gouda filling was creamy and flavorful, and the potatoes were crispy on the outside and fluffy on the inside. I will definitely be making these again.
Lanier Franklin
[email protected]The recipe was easy to follow and the potatoes turned out great! I would definitely make them again.
Sadiya Mim
[email protected]The potatoes were undercooked. I would bake them for a few minutes longer next time.
Pratichhya Pokhrel
[email protected]I thought the recipe was a bit bland. I would add more spices and herbs next time.
Nyazrind Rind
[email protected]These potatoes were a bit too cheesy for my taste, but my husband loved them. I would probably use less cheese next time.
MoHa Xx3
[email protected]The potatoes were a bit dry, but the gouda filling was delicious. I would try adding more butter or milk to the potatoes next time.
Chantel Nieuwenhuys
[email protected]I've made these potatoes several times now and they're always a favorite. They're perfect for a special occasion or a weeknight meal.
Patty Limas
[email protected]These potatoes were easy to make and turned out delicious. I especially liked the crispy potato skin.
Saqib Hussian
[email protected]I followed the recipe exactly and the potatoes turned out great. The gouda filling was creamy and flavorful, and the potatoes were crispy on the outside and fluffy on the inside.
Abdul raof
[email protected]I made these potatoes for a potluck and they were a huge success! Everyone loved them and I got so many compliments. They're definitely a keeper recipe.
Shohan Gain
[email protected]These twice-baked gouda-stuffed potatoes were a hit at my dinner party! They were cheesy, flavorful, and the perfect side dish to my roasted chicken. My guests raved about them and asked for the recipe.