Spicy Smoked Gouda Twice-Baked Potatoes from The Family Table

Today’s recipe from The Family Table by Jazz Smollett-WarwellJake SmollettJurnee Smollett-Bell, and Jussie Smollett is exactly the kind of indulgent food we’re craving right now. These Spicy Smoked Gouda Twice-Baked Potatoes have the perfect amount of smoke and cheese and are perfect for parties or a family dinner.

Before these siblings conquered Hollywood, they spent their childhood crisscrossing the United States. Moving coast to coast thirteen times, they car-tripped to small towns and big cities across America. But no matter where they lived, two things remained constant: their incredible family feasts and the long, wooden kitchen table where they shared food and lived their lives. Each time they arrived in a new home, their mother would transform planks of hard wood into a smooth, varnished butcher block table in a beloved ritual that took three days. That hand-crafted table would become the heart of the Smollett clan, where the most important and cherished events and accomplishments, no matter how large or small, were honored, and where holidays were celebrated.

In The Family Table, the Smolletts invite us all to take a seat at their table and enjoy the good times and good food that help families thrive. The Family Table includes more than 130 delicious, comforting recipes that pay tribute to their past and present.

Pre-order your copy of The Family Table from your favorite retailer before it goes on sale April 24.

Also, if you’re interested in joining our Instagram “Tour” of The Family Table kicking off at on sale, fill out the form here and we will be in touch!

Spicy Smoked Gouda Twice-Baked Potatoes

Jurnee: I love to host parties, and one thing you can be guaranteed of at my house is an extravagant cheese plate to snack on. I’ve gained the reputation of being able to throw down on my cheese plates . . . and they are kinda amazing, if I do say so myself. A necessity for any party.

A staple for my cheese plate is my spicy Gouda dip. It’s a favorite among my family and friends and usually the first to go. So I decided to change it up and combine two of my favorite things—spicy Gouda and potatoes! These are super easy to make; your fam and friends will be impressed and unable to stop praising your genius potato skills.

Makes 4 servings

  • 4 russet potatoes, scrubbed
  • 4 cups grated smoked Gouda (about 1 pound)
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup chopped pickled jalapeño chiles
  • 1 green onion, thinly sliced, plus more for garnish
  • 1/2 teaspoon smoked paprika

PREHEAT the oven to 400°F.

PLACE the potatoes directly on the middle oven rack and bake until knife tender, fluffy on the inside, and crispy on the outside, 1½ hours. Remove from the oven and set aside to cool. Turn the broiler to high.

MEANWHILE, stir together 2 cups of the Gouda, the mayonnaise, sour cream, pickled jalapeños, green onion, and paprika in a large bowl.

WHEN the potatoes are cool enough to handle, slice them open lengthwise, scoop out the fluffy insides, and carefully transfer them to the Gouda mixture. Fold gently to combine.

LAY the empty potato skins on a rimmed baking sheet and evenly distribute the potato filling among the skins, so they are almost overflowing with filling. Top each potato with a generous sprinkling of the remaining shredded Gouda.

BROIL the potatoes until the cheese is melty and gooey, about 4 minutes. Keep an eye on them so the cheese doesn’t burn. Garnish with more green onions if desired. Serve immediately.


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