Spicy Smoked Gouda Twice Baked Potatoes Food

TWICE-BAKED GOUDA-STUFFED POTATOES

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.

SPICY POTATOES W/SMOKED GOUDA, BACON & ONIONS (#9)

Steps:

• Boil potatoes in salted water til soft (about 25 min). Drain, cool slightly, quarter & set aside.
• Place a lrg non-stick sauté pan over med heat & cook bacon to barely crisp. Drain bacon on paper towels, crumble slightly & set aside.
• Place butter in the sauté pan over med-high heat & sauté the onions w/salt, pepper, cumin seeds & chili powder (stirring occ) till onions are soft & aromatic.
• Add the quartered potatoes, combine & allow mixture to brown slightly.
• Sprinkle crumbled bacon & cheese over the mixture, turn heat to very low & cover for 5 min allowing cheese to melt. Serve immediately.

SMOKED GOUDA MASHED POTATOES - EMERIL LAGASSE

Steps:

• Place potatoes and 1 teaspoon of salt in a saucepan and cover with cold water.
• Bring to a boil and cook over medium heat until fork tender, 15 to 20 minutes.
• Drain.
• Return the potatoes to the saucepan and add the butter, cream, and cheese.
• Mash the potatoes, stirring to incorporate the seasonings.
• Season with salt and freshly ground white pepper. Serve warm.