Baked Gouda Recipes
TWICE-BAKED GOUDA-STUFFED POTATOES
A twist on twice-baked potatoes using Gouda. Can make early in the day and refrigerate prepared potatoes until ready to bake.
Provided by gailanng
Categories Potato
Time 1h39m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Scrub and dry potatoes. Rub surface with a little vegetable oil or vegetable shortening. Prick in several places with fork.
- Bake in preheated oven for approximately 1 hour or test for doneness by gently squeezing the middle of the potato, using a pot holder. If it gives in easily to your touch, it is done. Remove potatoes to a work surface.
- Reduce oven temperature to 350 degrees. Cut potatoes in half lengthwise and allow to cool long enough to handle. Scoop out flesh with a spoon, being careful to leave shells intact (about 1/4-inch thick) and place in a bowl. Add 1 cup of the cheese, plus the sour cream, heavy cream, butter, green onion, parsley, salt and pepper to the potato flesh. Mash with potato masher or beat until just smooth with an electric mixer.
- Fill potato shells with potato mixture; sprinkle with bacon and remaining cheese. Bake at 350 degrees for 20 minutes or until golden. Garnish with minced fresh parsley.
CREAMY BAKED GOUDA MACARONI
Make and share this Creamy Baked Gouda Macaroni recipe from Food.com.
Provided by JackieOhNo
Categories Cheese
Time 40m
Yield 6 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Cook macaroni according to package directions; drain.
- In 2-quart casserole dish, combine soup, milk, chives, mustard, and hot pepper sauce.
- Stir in macaroni and cheese. Sprinkle with bread crumbs.
- Bake 25 minutes or until hot and bubbly.
Nutrition Facts : Calories 211.1, Fat 5.1, SaturatedFat 1.9, Cholesterol 9.7, Sodium 374.2, Carbohydrate 33.4, Fiber 1.3, Sugar 1.1, Protein 7.5
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BAKED GOUDA IN PUFF PASTRY - SAVORY SIMPLE
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5/5 (1)Total Time 30 minsCategory AppetizerCalories 88 per serving
- Preheat the oven to 400 degrees F, and line one large or two small baking sheets with parchment paper.
- Cut the puff pastry sheet in half. On a clean, lightly floured surface, thin out each piece of dough with a rolling pin until both sections are large enough to fold around the cheese. Place the dough onto the prepared baking sheet.
- Place a wheel of gouda in the center of the dough. Fold the excess dough around the cheese in a circular pattern so that no cheese is visible. Pinch the puff pastry to seal, trimming away excess dough with kitchen sheers if necessary. Flip the wheel over so that the pinched dough is on the bottom. Repeat with the remaining cheese and dough.
- Brush the top of the puff pastry with egg wash and poke a few holes in the dough with a knife or fork.
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