Your Stores, your Deals, your Way

Spicy Smoked Gouda Twice-Baked Potatoes Recipe

Spicy Smoked Gouda Twice-Baked Potatoes
Source: epicurious


  • 4 russet potatoes, scrubbed
  • 4 cups grated smoked Gouda (about 1 pound)
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup chopped pickled jalapeño chiles
  • 1 green onion, thinly sliced, plus more for garnish
  • 1/2 teaspoon smoked paprika
4 servings


  • PREHEAT the oven to 400°F.
  • PLACE the potatoes directly on the middle oven rack and bake until knife tender, fluffy on the inside, and crispy on the outside, 1 1/2 hours. Remove from the oven and set aside to cool. Turn the broiler to high.
  • MEANWHILE, stir together 2 cups of the Gouda, the mayonnaise, sour cream, pickled jalapeños, green onion, and paprika in a large bowl.
  • WHEN the potatoes are cool enough to handle, slice them open lengthwise, scoop out the fluffy insides, and carefully transfer them to the Gouda mixture. Fold gently to combine.
  • LAY the empty potato skins on a rimmed baking sheet and evenly distribute the potato filling among the skins, so they are almost overflowing with filling. Top each potato with a generous sprinkling of the remaining shredded Gouda.
  • BROIL the potatoes until the cheese is melty and gooey, about 4 minutes. Keep an eye on them so the cheese doesn’t burn. Garnish with more green onions if desired. Serve immediately.

Side Dishes

A recipe from epicurious

Find, Shop & Save by Category