Bacon & Gouda Twice-Baked Potatoes
Recipe type: Side dish
Total time: 
Serves: 4
The side dish that will be the star of the show! Microwaving the potatoes saves time - boiling and mashing them saves even more if you aren't fussy about having the skins.
  • 4 medium russet potatoes, scrubbed clean
  • 3 slices bacon, cooked and chopped
  • ¾ cup shredded Gouda cheese, divided
  • 1 green onion, chopped
  • ¼ cup butter
  • ¼ cup milk
  • 1 tsp salt
  • ¼ tsp garlic salt (optional)
  1. Place washed potatoes on microwave safe plate lined with paper towels. Pierce potatoes all over with a fork and put another piece of paper towel on top. Microwave on full power for 6 minutes. Rotate potatoes and microwave for another 4-6 minutes, until done (they will be tender and pierce easily with a fork).
  2. Let cool enough to handle, then cut carefully in half lengthwise with a serrated knife.
  3. Preheat oven to 375 degrees.
  4. Scoop out as much potato as possible into a medium bowl while leaving the skin intact. Spray the skins lightly with baking spray and sprinkle with salt if desired. (The spray will help them crisp up despite the indignity of microwaving :))
  5. Mash the potato you scooped out with butter, milk, salt, and garlic salt, if using. I like to use my hand beaters for this step. When they're completely smooth, stir in the chopped green onion (reserve a few pieces for garnish) and ¼ cup of the gouda cheese.
  6. Place shells on a lightly greased baking sheet and return mashed potatoes to shells (or transfer to oven safe baking dish if you prefer). Top with bacon, remaining cheese, and reserved bits of green onion. Bake for 5 minutes, until heated through and cheese is melted. If you want to crisp up the bacon a bit more, broil for an additional minute. Serve hot.
Depending on the size of your potatoes, you may need slightly more or less butter and/or milk to achieve desired consistency when mashing. If making them ahead and putting them in the slow cooker, add an extra dash of both butter and milk to prevent them from drying out.
Recipe by Hidden Ponies at