Twice-Baked Gouda-Stuffed Potatoes

Twice-Baked Gouda-Stuffed Potatoes

Ready in 1 hour

Try this Twice-Baked Gouda-Stuffed Potatoes recipe, or contribute your own. "Vegetables" and "Stuffed" are two of the tags cooks chose for Twice-Baked Gouda-Stuffed Potatoes.

"These were very easy to prepare and quite good. As with most recipes, I did make a couple changes. I substituted some of my roasted shallots for the green onions, and omitted the horseradish and bacon. Since we like a creamy and fluffy potato stuffing, I added a little extra butter and a couple tablespoons of heavy cream. I also baked them a little longer once stuffed, so the tops were golden brown (see photo). They turned out very nicely -- creamy and melt in your mouth delicious!"

- sgrishka

Top-ranked recipe named "Twice-Baked Gouda-Stuffed Potatoes"

4.5 avg, 2 review(s) 100% would make again

Ingredients

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1 tb Chopped fresh parsley
1 1/2 c Gouda cheese; Shredded
Vegetable oil; (optional)
2 tb green onion; Chopped
2 ts Prepared horseradish; (opt.)
Garnish:; minced fresh parsley
4 sl Bacon; cooked crisp and crumbled
2 tb Butter
4 Baking potatoes
1/2 c Sour cream
Salt and pepper to taste

Original recipe makes 8

Servings  

Preparation

Preheat oven to 425 degrees F. Scrub and dry potatoes. If desired, rub with a little vegetable oil or vegetable shortening. Prick in several places with fork. Bake in preheated oven for 1 hour. Reduce oven temperature to 350 degrees F. Cut potatoes in half lengthwise and allow to cool long enough to handle. Hold with a thick potholder or oven mitt and scoop out flesh with bowl of spoon, being careful to leave shells intact (about 1/4-inch thick). Add 1 cup of the cheese, plus the sour cream, butter, onion, parsley, horseradish (if using), pepper and salt, to the potato flesh. Mash with potato masher or beat until smooth in an electric mixer. Fill potato shells with mixture; sprinkle with remaining cheese. Bake at 350 degrees F for 20 minutes. Sprinkle bacon over potatoes for last few minutes of baking. Garnish with plenty of minced fresh parsley. Posted by Joan Macdiarmid to the Fidonet National Cooking echo 5-98 Posted to MM-Recipes Digest by "Rfm" on Sep 21, 98

Calories Per Serving: 347 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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cidermaster 2 years ago
These were very easy to prepare and quite good. As with most recipes, I did make a couple changes. I substituted some of my roasted shallots for the green onions, and omitted the horseradish and bacon. Since we like a creamy and fluffy potato stuffing, I added a little extra butter and a couple tablespoons of heavy cream. I also baked them a little longer once stuffed, so the tops were golden brown (see photo). They turned out very nicely -- creamy and melt in your mouth delicious!
sgrishka 6 years ago
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