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, 1 1/2 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 melted 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.