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Get the Recipe: Gouda and Jalapeno Twice Baked Potatoes

Prep: 15 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 30 minutes
Yield: 6
Author: Annie Holmes
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!
5 from 4 ratings
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Ingredients
 

  • 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

Instructions
 

  • 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.
Serving: 1 Twice Baked Potato, Calories: 323kcal, Carbohydrates: 36.4g, Protein: 14.3g, Fat: 14g, Cholesterol: 51.6mg, Sodium: 452.8mg, Fiber: 4.1g, Sugar: 4.2g
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