Here is the recipe I use for twice-baked potatoes. This makes for a nice option to mashed potatoes. My family eats them up. Easy to make if you have the time.

Ready

• 6 russet potatoes (about 3 lbs.)
• 6 large egg yolks
• 4 tablespoons unsalted butter, softened
• ½ cup heavy cream
• 1 ½ cups grated Gruyere cheese
• 1 tablespoon + 2 teaspoons coarse salt
• freshly ground pepper

Set

• Aluminum foil
• Baking sheet
• Bowl
• Potato masher
• Large spoon

Go

1. Preheat oven to 425°F.
2. Wrap potatoes in aluminum foil, and bake until softened, about 1 hour.
3. Remove from oven and let cool.
4. After potatoes cooled cut each in half longways.
5. Scoop out the inside flesh into a bowl and set aside the skins (you will use the skins later).
6. Mash flesh in bowl.
7. Stir in egg yolks, butter, cream, 1 cup Gruyere, salt and pepper.
8. Scoop filling back into the skins.
9. Cover with foil and refrigerate until 30 minutes prior to serving.
10. Re-heat oven to 400°F
11. Place filled potatoes on a baking sheet, and sprinkle with remaining Gruyere.
12. Bake until filling is set and tops are golden brown, about 25 minutes.
13. Serve immediately.