AuthorTeam Nafsika
RatingDifficultyBeginner

The perfect appetizer to make for your holiday and family parties and to share with your loved ones. It’s comforting, cheesy and tasty!

Yields1 Serving
Prep Time25 minsCook Time1 hr 20 minsTotal Time1 hr 45 mins
1

Preheat the oven at 400F.

2

Line a baking sheet with parchment, place the potatoes on it and stab them with a fork about 4 times each (to create holes for steam to escape). Lightly oil them with the olive oil (with a brush) and bake for 1 hour. Remove from the oven and let cool. Reduce the heat to 350F.

3

While the potatoes are baking, slice the mushrooms. Heat a drizzle of olive oil in a large frying pan over medium heat and cook/brown the mushroom, stirring occasionally, for 10 minutes. When the mushrooms are done, they should be tender and golden brown. Remove from heat and set aside.

4

When they are cool enough to handle, slice the potatoes in half lengthwise and scoop the inside of each half into a bowl with a spoon, leaving a layer close to the skin to prevent it from breaking. Set aside the potatoes skins.

5

Roughly mash the potatoes flesh until mostly smooth, add the butter, milk, thyme parsley, onion and garlic powders, salt and pepper. Stir until well combined.

6

Fold in the mushrooms, ½ cup of the green onions and ¾ of the grated Smoked Gouda into the potato mixture

7

Scoop the mixture back into the potato skins and top with some extra grated cheese. Cover with aluminum foil and bake about 15 minutes. Uncover and bake an extra 5 minutes. Garnish with green onions and enjoy while it’s still warm.

Ingredients

Directions

1

Preheat the oven at 400F.

2

Line a baking sheet with parchment, place the potatoes on it and stab them with a fork about 4 times each (to create holes for steam to escape). Lightly oil them with the olive oil (with a brush) and bake for 1 hour. Remove from the oven and let cool. Reduce the heat to 350F.

3

While the potatoes are baking, slice the mushrooms. Heat a drizzle of olive oil in a large frying pan over medium heat and cook/brown the mushroom, stirring occasionally, for 10 minutes. When the mushrooms are done, they should be tender and golden brown. Remove from heat and set aside.

4

When they are cool enough to handle, slice the potatoes in half lengthwise and scoop the inside of each half into a bowl with a spoon, leaving a layer close to the skin to prevent it from breaking. Set aside the potatoes skins.

5

Roughly mash the potatoes flesh until mostly smooth, add the butter, milk, thyme parsley, onion and garlic powders, salt and pepper. Stir until well combined.

6

Fold in the mushrooms, ½ cup of the green onions and ¾ of the grated Smoked Gouda into the potato mixture

7

Scoop the mixture back into the potato skins and top with some extra grated cheese. Cover with aluminum foil and bake about 15 minutes. Uncover and bake an extra 5 minutes. Garnish with green onions and enjoy while it’s still warm.

Twice Baked Cheezy Potatoes