MINI GOUDA-STUFFED POTATOES
A rich and creamy mini potato stuffed with smoked Gouda cheese, bacon, chives, and cream cheese. They are absolutely addicting! Can never make enough.
Provided by avagirl123
Categories Fruits and Vegetables Vegetables Potatoes
Time 1h25m
Yield 90
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lay bacon strips on the foil in an even layer.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and allow to cool slightly.
- Place bacon in the preheated oven and bake until browned and crisp, about 15 minutes. Drain bacon slices on paper towels and chop into tiny pieces when cool enough to handle. Leave oven on.
- Mix cream cheese, Gouda cheese, milk, butter, chives, salt, and pepper together in a bowl. Mix in chopped bacon.
- Cut each potato lengthwise. Use a small spoon or melon baller to carefully scoop out some (but not all) of the flesh from the centers. Add potato flesh to the cream cheese mixture and mix until creamy.
- Fill each potato half with 1 rounded tablespoon cream cheese mixture and place on a baking sheet.
- Bake until filling is hot and looks melted, 20 to 25 minutes.
Nutrition Facts : Calories 65.7 calories, Carbohydrate 4.3 g, Cholesterol 12.9 mg, Fat 4.3 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 2.3 g, Sodium 133 mg, Sugar 0.3 g
SMOKED GOUDA MASHED POTATOES - EMERIL LAGASSE
Make and share this Smoked Gouda Mashed Potatoes - Emeril Lagasse recipe from Food.com.
Provided by Cristina Barry
Categories Potato
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place potatoes and 1 teaspoon of salt in a saucepan and cover with cold water.
- Bring to a boil and cook over medium heat until fork tender, 15 to 20 minutes.
- Drain.
- Return the potatoes to the saucepan and add the butter, cream, and cheese.
- Mash the potatoes, stirring to incorporate the seasonings.
- Season with salt and freshly ground white pepper. Serve warm.
"THE BEST MASHED POTATOES"
Add shredded smoked Gouda cheese and thinly sliced chives to Patrick and Gina Neely's recipe for The Best Mashed Potatoes from Food Network Magazine.
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Slip the potatoes into a large pot of cold salted water and bring to a boil. Reduce the heat and simmer until tender, 15 to 20 minutes.
- Meanwhile, heat the butter and half-and-half in a small pot until the butter melts and the mixture is hot.
- Once the potatoes are cooked, drain well in a colander and then return them to the pot. Turn the heat back on to low and stir the potatoes to "dry" them. Mash the potatoes until smooth and stir in the hot half-and-half and butter. Add the shredded cheese by the handful, stirring to melt, and season generously with salt and pepper. Stir in the chives. Serve immediately.
SMOKED GOUDA AND BACON POTATOES
They're hearty, savory, crispy and purely irresistible. Bring home fresh cheese, bacon and potatoes from your club to make these satisfying appetizers, perfect for tailgating appetites.
Provided by Food Network
Time 1h
Yield 30 servings
Number Of Ingredients 8
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs. Brush with oil. Wrap each bulb in heavy-duty foil. Bake at 425°F for 30 to 35 minutes or until softened. Cool for 10 to 15 minutes. Meanwhile, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 to 10 minutes or just until tender. Cut bacon strips in half widthwise. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; keep warm. Place a tablespoonful of cheese on the cut side of a potato half. Wrap with a half-strip of bacon and secure with a toothpick. Place on an ungreased baking sheet. Repeat. Sprinkle appetizers with pepper. Bake at 375°F for 10 to 15 minutes or until bacon is crisp. For sauce, squeeze softened garlic into a food processor. Add sour cream and cilantro; cover and process until blended. Serve with potatoes.
SCALLOP POTATOES WITH GOUDA AND FENNEL
Categories Cheese Dairy Potato Vegetable Side Bake Vegetarian Fall Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Generously butter 8x8-inch glass baking dish with 2-inch-high sides. Combine cream, half and half, fresh fennel and fennel seeds in heavy large skillet. Thinly slice potatoes and add to skillet. Bring mixture to boil over high heat, stirring frequently to separate vegetables slices. Boil 5 minutes. Season generously with salt and pepper. Transfer half of potato mixture to prepared baking dish. Sprinkle half of Gouda over. Top with remaining, potato mixture. Firmly press mixture down. Sprinkle remaining Gouda over. Cover dish tightly with foil. Bake until potatoes are tender, about 40 minutes. Uncover and bake until top is golden brown, about 10 minutes longer. Let stand 10 minutes before serving.
GOUDA MASHED POTATO CASSEROLE
Make and share this Gouda Mashed Potato Casserole recipe from Food.com.
Provided by CIndytc
Categories Potato
Time 1h15m
Yield 7 cups, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Boil potatoes in salted water in large pot over high heat until tender, 12 minutes.
- Drain, return potatoes to the pot, and dry over medium heat for 1 minute.
- Turn off heat, add milk, sour cream, and butter; mash until smooth, cover, and set aside.
- Saute bacon in a skillet over medium-high heat until crisp.
- Drain on a paper-towel lined plate, then stir into mashed potatoes; season with salt.
- Assemble casserole, spreading half the potatoes in a 2 quart casserole dish.
- Top with 1 cup of gouda, spread with remaining potatoes, then top with remaining cheese.
- Bake until golden, 30 minutes.
- Garnish with chives.
GARLIC POTATOES GRATIN
An unbelievable rich twist on au gratin potatoes, this casserole develops a caramelized, cheesy, roasted-garlic crust as it bakes. However, this dish does not save well (leftovers tend to separate and become oily), so eat up! Wonderful with a ham dinner.
Provided by Lisa Ramos
Categories Side Dish Potato Side Dish Recipes
Time 1h30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
- In the prepared dish layer 1/2 of the potatoes, 1/2 of the cheese, then the remaining potatoes.
- Melt the butter in a small skillet over medium heat. Saute garlic until fragrant and golden brown; pour over potatoes.
- Combine cream, salt and pepper; pour evenly over potatoes and sprinkle with remaining cheese.
- Bake in preheated oven for 75 minutes. Serve immediately.
Nutrition Facts : Calories 394 calories, Carbohydrate 29.5 g, Cholesterol 96.8 mg, Fat 26.9 g, Fiber 2.6 g, Protein 9.6 g, SaturatedFat 16.8 g, Sodium 523.9 mg, Sugar 2.5 g
SPICY SMOKED GOUDA TWICE-BAKED POTATOES
These are super easy to make; your fam and friends will be impressed and unable to stop praising your genius potato skills.
Provided by Jurnee Smollett-Bell
Categories HarperCollins HarperCollins Potato Bake Gouda Side Cheese Vegetarian Jalapeño Green Onion/Scallion
Yield 4 servings
Number Of Ingredients 7
Steps:
- PREHEAT the oven to 400°F.
- PLACE the potatoes directly on the middle oven rack and bake until knife tender, fluffy on the inside, and crispy on the outside, 1 1/2 hours. Remove from the oven and set aside to cool. Turn the broiler to high.
- MEANWHILE, stir together 2 cups of the Gouda, the mayonnaise, sour cream, pickled jalapeños, green onion, and paprika in a large bowl.
- WHEN the potatoes are cool enough to handle, slice them open lengthwise, scoop out the fluffy insides, and carefully transfer them to the Gouda mixture. Fold gently to combine.
- LAY the empty potato skins on a rimmed baking sheet and evenly distribute the potato filling among the skins, so they are almost overflowing with filling. Top each potato with a generous sprinkling of the remaining shredded Gouda.
- BROIL the potatoes until the cheese is melty and gooey, about 4 minutes. Keep an eye on them so the cheese doesn't burn. Garnish with more green onions if desired. Serve immediately.
GOUDA AND ROASTED POTATO BREAD
Our family tried roasted potato bread at a bakery on a road trip, and I came up with my own recipe when we realized we lived much too far away to have it regularly. It makes for a really amazing roast beef sandwich and also goes well with soups. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Time 1h25m
Yield 1 loaf (16 slices).
Number Of Ingredients 7
Steps:
- Arrange 1 oven rack at lowest rack setting; place second rack in middle of oven. Preheat oven to 425°. Place potatoes in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with 1/2 teaspoon salt. Toss to coat. Roast until tender, 20-25 minutes, stirring occasionally., In a large bowl, mix yeast, remaining 1 teaspoon salt and 2 cups flour. Add warm water; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Gently knead in roasted potatoes and cheese. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Shape into a 7-in. round loaf. Place on a parchment-lined baking sheet. Cover with a kitchen towel; let rise in a warm place until dough expands to a 9-in. loaf, about 45 minutes., Place an oven-safe skillet on bottom oven rack. Meanwhile, in a teakettle, bring 2 cups water to a boil. Using a sharp knife, make a slash (1/4 inch deep) across top of loaf. Place bread on top rack. Pull bottom rack out by 6-8 in.; add boiling water to skillet. (Work quickly and carefully, pouring water away from you. Don't worry if some water is left in the kettle.) Carefully slide bottom rack back into place; quickly close door to trap steam in oven., Bake 10 minutes. Reduce oven setting to 375°. Bake until deep golden brown, 30-35 minutes longer. Remove loaf to a wire rack to cool.
Nutrition Facts : Calories 101 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 253mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
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