Smoked Gouda Twice Baked Potatoes Recipe

Instructions

Preheat the oven to 400 degrees. Place the potatoes directly on the middle oven rack and bake until knife tender, fluffy on the inside, and crispy on the outside, 1 ½ hours. You can also bake the potatoes with a little bit of kosher salt which helps draw out excess moisture. 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 jalapenos, 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.