Horseradish and Smoked Gouda Stuffed Potatoes

These delicious potato treats are sure to impress your guests at your next BBQ. Full of sharp flavour from the horseradish and smoothed out with smoked gouda. 

Yield: Serves 8

Horseradish and Smoked Gouda Stuffed Potatoes


  • 4 unpeeled large russet potatoes
  • 2 tsp canola oil
  • 1 1/2 tsp salt, divided
  • 1 1/2 tsp freshly ground pepper, divided
  • 1 cup shredded smoked Gouda cheese
  • 1/2 cup thinly sliced green onions
  • 1/4 cup sour cream
  • 3 tbsp prepared horseradish
  • 6 cloves garlic, finely chopped
  • 2 tsp Louisiana-style hot sauce


  1. Scrub potatoes and pat dry with paper towels; prick potatoes with a fork.
  2. Brush potatoes with oil, rotating to brush all sides. Sprinkle with 1 tsp salt and 1 tsp pepper.
  3. Place potatoes on warming rack over medium heat on natural gas barbecue. With lid down, bake potatoes, turning occasionally, until potatoes are tender, about 45 – 50 minutes.
  4. Transfer potatoes to a cutting board. When cool enough to handle, cut potatoes in half lengthwise.
  5. Scoop pulp from potato halves, leaving a 1/4 inch thick shell; set potato shells aside.
  6. Combine pulp, cheese, green onions, sour cream, horseradish, garlic, hot sauce, remaining 1/2 tsp salt and remaining 1/2 tsp pepper in a bowl. Mash with a potato masher until smooth.
  7. Pipe or spoon pulp mixture into potato shells, dividing equally.
  8. Grill stuffed potatoes over high heat until lightly browned, about 4 – 5 minutes.
Nutritional analysis per serving: 293 calories, 7.4 g fat, 10.1 g protein, 46.9 g carbohydrate, 5.4 g fibre, 701 mg sodium