Description
These gouda twice baked potatoes are an easy and family-friendly side dish for steak, burgers, chicken, or pork. And the recipe below is easy to scale up or down, depending on how many people you need to feed!
Ingredients
Scale
- 2 large Russet or Idaho potatoes (10-12 oz each)
- 1/2 cup plus 4 tbsp shredded gouda cheese (about 6 oz)
- 1 tbsp butter
- 1 tsp garlic powder
- 2-3 tbsp reduced-fat sour cream
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 400° F.
- Wash and stick potatoes with a fork a couple of times.* To cut down on oven cooking time, I pre-cook the potatoes in the microwave oven for about 7 minutes on high – depending on weight – then transfer them to the oven for 45 minutes, turning over once. The potatoes should be soft on the inside but the skin should be almost crispy. You can also skip the microwave stage and bake potatoes for 45 minutes then turn over and bake for an additional 30 minutes.
- Remove potatoes from oven and with a sharp knife, slice the potatoes in half lengthwise. Scoop out potato into a medium bowl, being careful not to push through the skin and leaving enough potato so that the skin doesn’t become floppy.
- Add only ½ cup gouda and all remaining ingredients to the bowl and stir until mixture becomes creamy – do not over stir. If mixture is too stiff, add a little more sour cream or a dash of milk.
- With a spoon, carefully refill potato skins with potato mixture. Sprinkle each potato with 1 tbsp remaining shredded gouda.
- Place potatoes on a baking sheet and return to hot oven. Bake for an additional 10 minutes then turn the broiler on for 2 minutes to melt and slightly brown cheese topping.
Notes
*You can bake these potatoes as directed in my instructions above or see how I now bake the best baked potatoes ever right here.
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 55 minutes
- Category: Side Dishes
- Cuisine: American
