Baked potatoes are a great meal that is rich in nutrients and low in fat. Until I load them up with awesome and delicious stuff. This recipe adds diced jalapenos for heat and smoked Gouda for creaminess. Great as a side, don’t be afraid to eat them as the entrée … and go straight to dessert.
SOFTWARE
· 2 Russet potatoes, cleaned but not peeled
· 1 T. olive oil
· 1 T. kosher salt
· 8 oz. smoked Gouda cheese, shredded, divided
· 1/2 c. mayonnaise (Duke’s is preferred)
· 2 T. sour cream
· 1 jalapeno, finely diced (if you want less heat, remove seeds and ribs)
· 1/4 t. smoked paprika (Hungarian paprika brings even more heat, if you want)
METHOD
1. Heat oven to 400 degrees.
2. In a large bowl, toss the potatoes, oil, and salt together, coating the outside of the potatoes.
3. Place the potatoes directly on the middle rack in the oven. Place a baking sheet on a rack just below the potatoes.
4. Bake for 90 minutes. Remove and let cool to handle them.
5. Move one of the oven racks to about 6-8 inches from the broiler. Change the oven to the broil setting.
6. In another large bowl, mix the rest of the ingredients together using 6 oz. of the cheese.
7. Cut the potatoes in half and, using a spoon, scoop out the insides in the bowl. Mix together.
8. Place the cut potato skins on baking sheet and fill with the potato and cheese mixture. Stuff it all in there!!
9. Top evenly with the remaining cheese.
10. Place under the broiler for a few minutes until the cheese has melted and just starting to brown. Keep an eye on this!
11. Remove and serve immediately.
12. Enjoy.
VARIANTS
I’ve made a couple different variations on twice baked potatoes. Bacon and Cheese; Guacamole and Beans just to name a few. Potatoes are great and versatile. Just don’t feel limited to butter and sour cream.
