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Ultimate Twice-Baked Potatoes

Active Time: 30 Minutes

Servings: 8

Ingredients

  • 4 large russet potatoes
  • 2 tablespoons olive oil
  • Salt and pepper
  • 4 tablespoons butter, cubed and softened
  • 1/2 cup garlic & herb cold pack cheese
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 4 ounces Buholzer Brothers® Gouda Cheese, shredded and divided (1 cup)
  • 1/4 cup minced fresh parsley
  • Minced fresh parsley

Instructions

  1. Heat oven to 400°F.
  2. Pierce potatoes with a fork. Place on an ungreased 15 x 10-inch baking pan. Rub with olive oil. Season with salt and pepper. Bake for 55-60 minutes or until tender. Cool potatoes on a wire rack.
  3. When cool enough to handle, cut each potato in half lengthwise. Carefully scoop out center pulp into a large bowl, leaving each half with a 1/4-inch shell.
  4. Mash pulp and butter. Add the garlic & herb cheese, sour cream and milk; mash until desired consistency. Stir in 1/2 cup gouda and parsley. Season with salt and pepper.
  5. Spoon filling into potato shells; return to the pan. Sprinkle with remaining gouda. Bake for 15-20 minutes longer or until potatoes are warmed through. Garnish with parsley.

© Dairy Farmers of Wisconsin

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