Twice-Baked Gouda-Stuffed Potatoes |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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A twist on twice-baked potatoes using Gouda. Can make early in the day and refrigerate prepared potatoes until ready to bake. 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) |
Directions:
1. 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.
2. 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.
3. 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.
4. 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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