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Baked potatoes filled with Gouda, mayonnaise and scallions. It can hardly get any easier or any better.
Preheat oven to 200ºC (400ºF).
Wash and dry potatoes thoroughly. Pierce with a fork about 5 or 6 times all over. Place on a baking tray, rub with olive oil and bake until tender. I had to bake mine for 1 hour and 15 minutes. Keep checking, it really depends on their size.
In the meantime, grate the Gouda or cheddar and mix it with the mayonnaise and ¾ of the finely chopped scallions.
When the potatoes are cooked through, take them out of the oven and cut about 1/3 of the upper part. Carefully scoop out the flesh. Mash the flesh roughly with a fork and mix it with the cheese mixture. Stuff the potatoes with this mixture and bake for another 5–10 minutes until cheese is nicely melted.
Top each potato with a tiny amount of salted butter, sprinkle with the remaining scallions and serve immediately with a green salad.
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