While making Crispy Baked Chicken the other night, I wanted a rich and creamy potato to go with it. We adore twice baked potatoes, but I wanted something a little different, and frankly didn’t want the mess of bacon grease. These turned out so wonderful, and the Gouda added that smokey flavor that bacon lends (although more subtle).
How to do it:
Wash 5 medium-sized baked potatoes, poke one side with a fork 3-4 times. Place onto a baking sheet and bake at 375’F for about 90 minutes, or until fork tender. Allow the potatoes to cool slightly.
Holding a potato with a hot-pad or folded towel, carefully remove the top skin of the potato (you should have an oval on the top of the potato). Gently go around the inside of the oval with the knife, being careful not to pierce the skin. Scoop the loosened potato from the skin with a small spoon and place into a mixing bowl. Repeat with remaining potatoes. Reserve skins to refill!
In the mixing bowl add about:
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp dried or 1 tsp fresh chives
3 tablespoons sour cream
3 tablespoons milk
Mix with an electric hand mixer until fluffy. Then add
1/4 smoked gouda, cut into 1/4 inch cubes
Stir in with a spoon. Spoon the mixture back into the potato skins, top with additional cheese if desired. Bake for an additional 5-10 minutes or until the cheese is starting to melt.