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."
photo by a user photo by a user
Ready In:
1hr 39mins




  • 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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  1. We really enjoyed these. I cut the recipe in half, and served each person one stuffed potato half, as there were other sides on the table. I misread the directions, and added the bacon in with the rest of the filling, but we were very happy with the result. Thanks for posting!
  2. I did cut this recipe in half for the 2 of us & used a good-size potato! Easy enough to prepare, & absolutely wonderful on the table! I look forward to make these as a special side the next time I have company for dinner! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]


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