Submitted by Aimee ツ on 22 February 2011 - 6:23pm.
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.
- 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
- Aluminum foil
- Baking sheet
- Potato masher
- Large spoon
- Preheat oven to 425°F.
- Wrap potatoes in aluminum foil, and bake until softened, about 1 hour.
- Remove from oven and let cool.
- After potatoes cooled cut each in half longways.
- Scoop out the inside flesh into a bowl and set aside the skins (you will use the skins later).
- Mash flesh in bowl.
- Stir in egg yolks, butter, cream, 1 cup Gruyere, salt and pepper.
- Scoop filling back into the skins.
- Cover with foil and refrigerate until 30 minutes prior to serving.
- Re-heat oven to 400°F
- Place filled potatoes on a baking sheet, and sprinkle with remaining Gruyere.
- Bake until filling is set and tops are golden brown, about 25 minutes.
- Serve immediately.