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Creamy Smoked Gouda Twice-Baked Potato Casserole

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A creamy, smoky, and comforting twice-baked potato casserole featuring smoked Gouda cheese, perfect for Easter or any special meal. Easy to prepare and loved by kids and adults alike.

Ingredients

Scale
  • 4 large russet potatoes (about 2 pounds / 900 g)
  • 1 ½ cups shredded smoked Gouda cheese (about 170 g)
  • ½ cup sour cream (120 ml)
  • 4 tablespoons unsalted butter, softened (55 g)
  • ¼ cup milk (60 ml), whole or 2%
  • 2 green onions, thinly sliced
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • ½ cup breadcrumbs (60 g), preferably Panko
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean and pat them dry.
  2. Prick each potato a few times with a fork. Place them on a foil-lined baking sheet and bake for about 50-60 minutes until tender when pierced with a knife.
  3. Remove the potatoes from the oven and let them cool for about 10 minutes. Then, slice each potato in half lengthwise.
  4. Carefully scoop out the flesh into a large mixing bowl, leaving a thin layer to support the skins.
  5. Add softened butter, sour cream, milk, garlic powder, salt, and pepper to the potato flesh. Mash together with a fork or masher until creamy but still a bit textured.
  6. Fold in shredded smoked Gouda and green onions. Stir gently to combine all flavors evenly.
  7. Spoon the mixture back into the potato skins or transfer everything into your casserole dish and spread the filling evenly.
  8. In a small bowl, toss breadcrumbs with olive oil. Sprinkle this mixture generously over the top to create a crunchy crust.
  9. Return to the oven and bake at 375°F (190°C) for 20-25 minutes until the topping is golden brown and crisp, and the casserole bubbles gently around the edges.
  10. Remove from the oven and let sit for about 5 minutes before serving.

Notes

Do not overmix the potato filling to avoid a gluey texture. Use room temperature butter and sour cream for easier blending. Grate cheese fresh for best melt. Toast breadcrumbs in olive oil for a crispier topping. You can microwave potatoes first to speed up baking but watch to avoid drying out. For gluten-free, omit or substitute breadcrumbs. For dairy-free, use vegan sour cream and cheese alternatives.

Nutrition

Keywords: twice-baked potatoes, smoked Gouda, potato casserole, Easter recipe, comfort food, cheesy potatoes, easy casserole

Find it online: https://prismtaste.com/creamy-smoked-gouda-twice-baked-potato-casserole-easy-easter-recipe/