Twice Baked Garlic and Smoked Gouda Potatoes

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Twice Baked Garlic and Smoked Gouda Potatoes – Snazz Up those Taters!

Potatoes are a staple in the American diet.  Americans eat approximately 140 lbs of potatoes, per person, yearly.  That’s a lot of spuds!  But why limit yourself to a simple baked potato or French fries?  You can have delectable Twice Baked Garlic and Smoked Gouda Potatoes with just a little bit of fuss, but they look like you spent hours making them.  Savory and delightful, they are sure to please everyone with their rich flavor and best of all, they are great paired with everything from a simple burger to the best cuts of steak!

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What Makes Twice Baked Garlic and Smoked Gouda Potatoes so Good?

It starts with the perfect Idaho spud.  I love making Twice Baked Garlic and Smoked Gouda Potatoes from big, plump Idaho bakers.  They provide a great shell to stuff the prepared mashers back in, and they have a light and fluffy texture which is fantastic in this dish!  A good, smoked Gouda cheese gives the Twice Baked Garlic and Smoked Gouda Potatoes a rich flavor that sticks on your tongue for a moment, tantalizing your tastebuds.  Garlic adds a bit of spice to the mix, bringing the bite that only fresh garlic can bring.  (I love fresh garlic!)  Lastly, crispy fried onions add some crunch to your potato, as well as some delicious flavor.  You’ll love the blend of flavors in this fantastic side dish!

Twice Baked Garlic and Smoked Gouda Potatoes

Twice Baked Garlic and Smoked Gouda Potatoes

Ingredients

  • 4 large Idaho baking potatoes, scrubbed and pierced with a fork
  • ½ C sour cream
  • ¼ C butter, softened
  • 4 oz smoked Gouda, shredded or grated
  • 4 cloves garlic, smashed or minced finely
  • 1 small container crispy fried onions

Instructions

  1. Bake the Idaho potatoes in a 400 degree F oven, until a fork inserted into the center yields easily.
  2. Remove from the oven and let cool 10 minutes or until you can handle them easily.
  3. Cut a small hole in the top the approximate shape of the potato. Scoop the center out into a bowl, leaving ¼ inch of flesh to maintain structure.
  4. To the bowl, add the sour cream, butter, half of the smoked Gouda, and the garlic. Mash with a potato masher or hand mixer until smooth and creamy.
  5. Spoon back into the shells, or pipe back in using a plastic zippy bag with the corner cut off.
  6. Sprinkle with the remaining cheese and crispy onions.
  7. Place back in the 400 degree F oven until the cheese melts and the onions get crisped.
  8. Serve hot.
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Change Up Your Twice Baked Garlic and Smoked Gouda Potatoes

One of the beautiful things about Twice Baked Garlic and Smoked Gouda Potatoes is the ability to change the seasonings and have something completely different.  Change out the cheese for something different.  Swiss, cheddar, and Parmesan all are good choices for deep flavor or Monterey Jack or Pepper Jack for something different.  Add some leftover meat, such as taco meat or chopped ham.  Bacon is also amazing in Twice Baked Garlic and Smoked Gouda Potatoes.  Let your imagination run wild and you’ll have a treat every time you make Twice Baked Garlic and Smoked Gouda Potatoes!

 

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