TWICE BAKED SMOKED GOUDA BAKED POTATO
Delicious twice baked potato filled with smoked gouda.
Provided by Chelsea Rachel
Categories Side Dish
Time 1h20m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees Fahrenheit
- Line a baking sheet with parchment paper or foil
- Poke each potato a few times with a fork
- In a bowl combine the olive oil, garlic powder, salt and pepper
- Dip each potato into the oil mixture and place it onto the baking sheet
- Bake the potatoes until a fork can easily be inserted into the potatoes, about 40 minutes
- Cook the bacon until crispy, chop and set aside
- Remove the potatoes from the oven and allow to cool slightly
- While the potatoes are still warm use a fork to pierce down the center of each potato
- Press the potato from the top and bottom until it splits open down the middle
- Scoop out the insides of the potato into a bowl
- Add smoked gouda, sour cream, cream cheese and salt and pepper to taste to the potato insides
- Combine the potato mixture and scoop it back into the potato shells
- Top each potato with the green onion and bacon pieces
- Bake the potatoes for an additional 20 minutes
SMOKED CHILE SCALLOPED SWEET POTATOES
Provided by Bobby Flay
Categories side-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F.
- Whisk together cream and chipotle puree until smooth.
- In a 9 by 9-inch casserole dish, arrange the potatoes in even layers. Drizzle with 3 tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt and pepper to form 10 layers.
- Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes to 1 hour, or until the cream has been absorbed and the potatoes are cooked through and the top is browned.
SPICY SMOKED GOUDA TWICE-BAKED POTATOES
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
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.
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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