Name: Crispy and Creamy Twice Baked Potatoes
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Ingredients: 3 baking potatoes (russet potatoes); 1 head of garlic; 4 strips of bacon; 100 grams block of smoked gouda; 2 tbsp olive oil; 1 tbsp milk; 2 tbsp butter; salt and pepper to taste; fresh chives

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Ah, the humble potato. How many ways can you eat a potato? We consume a lot of potatoes, how ’bout your family? I’ve been experimenting with different ways to use potatoes.

We baked up a batch of the best twice baked potatoes. The addition of smoked gouda, bacon and fresh chives adds a smoky flavour that helps take these twice baked potatoes to the next level. This easy to prepare recipe makes a delicious family favourite side dish, a portable lunch and it can be easily frozen for busy weeknight dinners. Are you ready to kick potatoes up a notch?!

Twice Baked Potatoes with Smoked Gouda and Bacon

3 baking potatoes, russet potatoes
1 head of garlic
4 strips of bacon
100g smoked gouda
2 tbsp olive oil
1 tbsp milk
2 tbsp butter
salt and pepper to taste
fresh chives

Preheat oven to 375°F.
Place bacon on a foil-lined baking sheet and place on the bottom rack inside the oven.
Wrap garlic head in foil and place on the middle rack of the oven.
Wash potatoes, poke all over with fork and place potatoes, unwrapped on the middle rack of the oven.
Turn bacon after 15 minutes and bake for 10 more minutes, or until crispy, set aside on a paper towel lined plate. Remove potatoes after about 1 hour, or until you can easily poke a toothpick into the centre of the potato, set aside to cool.
Remove the garlic after about 1 hour and set aside.
Once potatoes have cooled slice in half, lengthwise. Use a small spoon to scoop out the flesh of the potato, careful not to pierce the skin. Place potato skins, skin side up, on a baking sheet and brush with olive oil. Return to oven and bake for 10 minutes.
Meanwhile, place potato flesh in a small saucepan, over low heat. Stir in milk, butter, 1/2 of the smoked gouda cheese, salt and pepper.

Squeeze half of the roasted garlic into the potato mixture, wrap the other half to use in another recipe. Mix until all ingredients are combined.

Scoop potato mixture into the potato skins. Sprinkle with bacon and the other half of the smoked gouda. Place on a foil lined baking sheet and return to oven to bake for 10-15 minutes, or until cheese has melted.

Sprinkle with chopped chives, salt and pepper and enjoy.

These potatoes are crispy on the outside – fluffy and cheesy on the inside.

To freeze the twice baked potatoes, simply let them cool and place them on a lined baking sheet. Pop the baking sheet in the freezer until the potatoes are frozen through, then transfer to a freezer-safe container. Bake from frozen in 350°F oven for 15-20 minutes, until baked through. Follow the same recipe using sweet potatoes for another yummy option that everyone will love. My kids devoured these twice baked potatoes.

What toppings would you add?

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Crispy and Creamy Twice Baked Potatoes

The perfect side dish for any dinner, twice baked potatoes. Loaded with bacon, roasted garlic and herbs.

Prep Time15

Cook Time1 30

Total Time1 45

Course: dinner, lunch

Cuisine: American, canadian

Keyword: potato, potato dish

Servings: people

Calories: 662kcal

Author: Jen

Ingredients

3 baking potatoes russet potatoes
1 head of garlic
4 strips of bacon
100 grams block of smoked gouda
2 tbsp olive oil
1 tbsp milk
2 tbsp butter
salt and pepper to taste
fresh chives

Instructions

Preheat oven to 375°F.
Place bacon on foil lined baking sheet and place on bottom rack inside oven.
Wrap garlic head in foil and place on middle rack of oven.
Wash potatoes, poke all over with fork and place potatoes, unwrapped on middle rack of oven.
Turn bacon after 15 minutes and bake for 10 more minutes, or until crispy, set aside on paper towel lined plate. Remove potatoes after about 1 hour, or until you can easily poke a toothpick into centre of potato, set aside to cool.
Remove garlic after about 1 hour and set aside.
Once potatoes have cooled slice in half, lengthwise. Use a small spoon to scoop out the flesh of the potato, careful not to piece the skin.Place potato skins, skin side up, on a baking sheet and brush with olive oil. Return to oven and bake for 10 minutes.
Meanwhile, place potato flesh in a small sauce pan, over low heat. Stir in milk, butter, 1/2 of the smoked gouda cheese, salt and pepper.
Squeeze half of the roasted garlic into the potato mixture, wrap the other half to use in another recipe. Mix until all ingredients are combined.
Scoop potato mixture into the potato skins. Sprinkle with bacon and the other half of the Ivanhoe smoked goudanofollow. Place on foil lined baking sheet and return to oven to bake for 10-15 minutes, or until cheese has melted.
Sprinkle with chopped chives, salt and pepper and enjoy.

Notes

Nutrition Info is to be used as a rough guide only. Nutrition Info is based on the products I am using and you may not be using the same products/brands. Thus, the Nutrition Info may vary.