Name: Twice-Baked Gouda-Stuffed Potatoes
Ingredients: 4 Baking potatoes; Vegetable oil, (optional); 1 1/2 c Shredded Gouda cheese; 1/2 c Sour cream; 2 tb Butter; 2 tb Chopped green onion; 1 tb Chopped fresh parsley; 2 ts Prepared horseradish (opt.); Salt & pepper to taste; 4 sl Bacon, cooked crisp and crumbled; Garnish:minced fresh parsley

Perhaps most of all, our children need to hear that we love them. And why do we love them? Simply because they are our children. Period! They do not earn our love, nor can they lose our love regardless of what they do. This is modeling the divine love of God. Why does He love us? Because He chooses to do so. The love is unconditional and not based on our performance. And the Bible says the only reason we love Him is because He first loves us (1 Jn. 4:19). And how did He show that loved? Through His own sacrifice. “In this is love, not that we loved God, but that He loved us and sent His Son to be the propitiation for our sins” (1 John 4:10). Children can easily see where your priorities are and where your love is directed.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Vegetables, Side dish	8	Servings

INGREDIENTS

4		Baking potatoes
		Vegetable oil, (optional)
1 1/2	c	Shredded Gouda cheese
1/2	c	Sour cream
2	tb	Butter
2	tb	Chopped green onion
1	tb	Chopped fresh parsley
2	ts	Prepared horseradish (opt.)
		Salt & pepper to taste
4	sl	Bacon, cooked crisp and crumbled
		Garnish:minced fresh parsley

INSTRUCTIONS

Preheat oven to 425 degrees F. Scrub and dry potatoes. If desired, rub
with a little vegetable oil or vegetable shortening. Prick in several
places with fork. Bake in preheated oven for 1 hour. Reduce oven
temperature to 350 degrees F.
Cut potatoes in half lengthwise and allow to cool long enough to handle.
Hold with a thick potholder or oven mitt and scoop out flesh with bowl of
spoon, being careful to leave shells intact (about 1/4-inch thick). Add 1
cup of the cheese, plus the sour cream, butter, onion, parsley, horseradish
(if using), pepper and salt, to the potato flesh. Mash with potato masher
or beat until smooth in an electric mixer.
Fill potato shells with mixture; sprinkle with remaining cheese. Bake at
350 degrees F for 20 minutes. Sprinkle bacon over potatoes for last few
minutes of baking. Garnish with plenty of minced fresh parsley.
Posted by Joan Macdiarmid to the Fidonet National Cooking echo 5-98
Posted to MM-Recipes Digest  by "Rfm" <[email protected]> on Sep 21, 98

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