Tender potatoes are packed with chipotle gouda cheese, chopped jalapenos, butter, and sour cream for the ultimate side dish! These Gouda and Jalapeno Twice Baked Potatoes will be a new family favorite!
You know those memories that are so dear to you they make your heart happy? You know what I mean, the kinds of memories you find yourself actually smiling about because they hold so much joy? Those ones are something special
One of my favorite memories is right before Mr. Maebell and I officially started dating. We were in high school and he sat behind me in Economics class. Am I the only one getting “The Wonder Years” vibes?
A few weeks of this went by and I mentioned I was cold one day. He immediately offered me his jacket. “No I am fine,” I said. He looked at me a little dumbfounded. “Oh…okay.”
I never gave it a second thought until that afternoon. You see, I spent my afternoons working as a runner for a law firm. So, I would race to the office after school and run documents to the courthouse and other offices.
I walked into one of the offices and they asked me if I had anything new to report about “that boy.” I shrugged my shoulders and said “Oh not really” and went on to tell them about my day. Then I casually mentioned that he offered me his jacket.
“Wait, did you take it?” one of the ladies asked? “No, why?” I said, really confused. “YOU ALWAYS TAKE THE JACKET!” they all yelled at me in unison.
I had not, until then, realized my mistake. He had been flirting! And I turned him down! I was mortified!
Ingredients for Gouda Twice Baked Potatoes
Before we get back to the drama of my early love life, let’s get to the good stuff- the potatoes! For this recipe, you’ll need:
- Red potatoes- If you have a different type of baking potato, they should work, but you will probably need to increase the cooking time
- Jalapeño- diced and seeded
- Sour cream- I used low fat
- Chipotle Gouda Cheese- I used Boar’s Head
It was not until many dates and several years later that I confessed this to him. As soon as I brought up the story he said “You mean that time you shot me down?” Yep. That time.
When I think about that I can’t help but smile. We were so silly and so young, and I had no idea that every move, every word that was being said would end up as part of our story. Isn’t it so funny to think back to the tiny moments that brought you to where you are today?
Fast forward nine years later, Mr. Maebell and I were watching a movie last week and one of the characters was asked what he wished he could go back and tell his younger self. I turned to Mr. Maebell and said “Do you know what I would tell my younger self?” He looked at me and smiled and said “Take the jacket.”
I grinned. Yes, always, always take the jacket.
How do you make Gouda and Jalapeno Baked Potatoes?
First, go ahead and turn your oven to 375. Rinse and wrap your potatoes in aluminum foil (wrap them up tightly). Place onto a baking sheet.
Bake for 45 minutes or until soft. I squeeze them lightly to make sure they give so I know they’re done. Wear oven mitts for this maneuver- a lesson I learned the hard way!
Next, unwrap the potatoes and slice them in half. Scoop out the inside into a medium bowl but do so carefully- you don’t want to puncture the skin since you’ll be cooking them again.
Spray a 12-count muffin tin with nonstick spray and set the hollowed skins in the tins. In your bowl, combine the potato you scooped out with the chopped jalapeño, butter, sour cream, salt, pepper and Chiptole Gouda cheese. Stir until just combined.
Carefully spoon the mixture back into the potato skins and top with more fabulous Gouda. Bake for 25-30 minutes, or until the cheese is bubbly and the skins are crispy. And there you go! The ultimate side dish is served!
Storage and Reheating Instructions for Gouda and Jalapeno Twice Baked Potatoes
Potatoes are a snap to store. Since these are red potatoes, and a little smaller than their Russet cousins, you could store them a couple of different ways.
You could always put your leftovers in a clean muffin tin and cover them with plastic wrap before putting them in the fridge- this way none of the delicious filling falls out! Personally, when I did this, I felt like a genius. I might have bragged about it.
If you don’t want to take up such a sizable portion of your fridge, feel free to store these Gouda and Jalapeno Twice Baked Potatoes in a glass or plastic container and cover in the fridge. Either way works great. Your potatoes will stay fresh in the fridge for 3-4 days.
To reheat, you can either place the Gouda and Jalapeno Twice Baked Potatoes back into a preheated oven at 375 and warm for about 20 minutes, or to your desired crispiness level. If you are eager for your potato a little faster, simply put on a plate and microwave for 30-second intervals until heated to your personal preference.
Check out these Easy Recipes!
- Slow Cooker Buffalo Chicken Chili
- Shredded Beef Tostadas
- Slow Cooker Jalapeno Carnitas with Cilantro Lime Slaw
Gouda and Jalapeno Twice Baked Potatoes
- 6 medium size red potatoes
- 1 tablespoon butter
- 1/4 cup sour cream
- 1 fresh jalapeño seeded and diced
- 1/4 tsp salt
- 1 cup Chipotle Gouda Cheese I used Boar's Head
- 1/4 tsp pepper
- Preheat oven to 375
- Wash the potatoes and wrap tightly in aluminum foil. Bake potatoes 45 minutes or until the are softened (I squeeze them and when they have a bit of give they are done)
- Remove the potatoes from oven and unwrap. Slice each potato in half and carefully scoop out the inside, making sure you do not puncture the skin.
- Spray a 12 count muffin tin with cooking spray and place a hollowed out potato in each muffin tin, set aside.
- In a medium size bowl combine the potato you scooped out with the chopped jalapeño, butter, sour cream, salt, pepper and 1/2 cup of the Chiptole Gouda cheese. Stir until just combined.
- Spoon the mixture back into the potato skins.
- Top with the remaining 1/2 cup of Chipotle Gouda cheese.
- Bake for 25-30 minutes until the skins are crisp and the cheese is bubbly.