Spicy Smoked Gouda Twice-Baked Potatoes

Ingredients for Spicy Smoked Gouda Twice-Baked Potatoes

• 4 russet potatoes, scrubbed

• 600g grated smoked Gouda (about 450g )

• 240ml mayonnaise

• 60ml soured cream

• 120ml chopped pickled jalapeño chillies

• 1 spring onion, thinly sliced, plus more for garnish

• 1/2 teaspoons smoked paprika

PREHEAT the oven to 204°C.

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 grill to high.

MEANWHILE, stir together 475ml the Gouda, the mayonnaise, soured cream, pickled jalapeños, spring 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.

GRILL 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 spring onions if desired. Serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.