Twice-baked gouda-stuffed potatoes

Yield: 8 Servings

Measure Ingredient
4 \N Baking potatoes
\N \N Vegetable oil, (optional)
1½ cup Shredded Gouda cheese
½ cup Sour cream
2 tablespoons Butter
2 tablespoons Chopped green onion
1 tablespoon Chopped fresh parsley
2 teaspoons Prepared horseradish (opt.)
\N \N Salt & pepper to taste
4 slices Bacon, cooked crisp and crumbled
\N \N Garnish:minced fresh parsley

Preheat oven to 425 degrees F. Scrub and dry potatoes. If desired, rub with a little vegetable oil or vegetable shortening. Prick in several places with fork. Bake in preheated oven for 1 hour. Reduce oven temperature to 350 degrees 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 (about ¼-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 degrees F for 20 minutes. Sprinkle bacon over potatoes for last few minutes of baking. Garnish with plenty of minced fresh parsley.

Posted by Joan Macdiarmid to the Fidonet National Cooking echo 5-98 Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Sep 21, 98

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