Pre-heat oven to 425°F. Scrub and dry potatoes. If desired, rub with a little vegetable oil or vegetable shortening. Prick in several places with fork. Bake in pre-heated oven for 1 hour. Reduce oven temperature to 350°F.
Cut potatoes in half lengthwise and allow to cool long enough to handle. Hold with a thick potholder or oven mitt and scoop out flesh with bowl of spoon, being careful to leave shells intact (approximately 1/4-inch thick). Add 1 cup of the cheese, plus the sour cream, butter, onion, parsley, horseradish (if using), pepper and salt, to the potato flesh. Mash with potato masher or beat until smooth in an electric mixer.
Fill potato shells with mixture; sprinkle with remaining cheese. Bake at 350°F for 20 minutes. Sprinkle bacon over potatoes for last few minutes of baking. Garnish with plenty of minced fresh parsley.
VERY GOOD I made them last night for dinner for my self. But I bought alot of Gouda so I can make them for my Honey on Valentine's Day. I know he will love them too!
Instructions
Pre-heat oven to 425°F. Scrub and dry potatoes. If desired, rub with a little vegetable oil or vegetable shortening. Prick in several places with fork. Bake in pre-heated oven for 1 hour. Reduce oven temperature to 350°F.
Cut potatoes in half lengthwise and allow to cool long enough to handle. Hold with a thick potholder or oven mitt and scoop out flesh with bowl of spoon, being careful to leave shells intact (approximately 1/4-inch thick). Add 1 cup of the cheese, plus the sour cream, butter, onion, parsley, horseradish (if using), pepper and salt, to the potato flesh. Mash with potato masher or beat until smooth in an electric mixer.
Fill potato shells with mixture; sprinkle with remaining cheese. Bake at 350°F for 20 minutes. Sprinkle bacon over potatoes for last few minutes of baking. Garnish with plenty of minced fresh parsley.
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