Twice-baked potatoes

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
  • Bowl
  • Potato masher
  • Large spoon


  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.
Re: Twice-baked potatoes

I used to love this when I was a kid. I am going to give it a try this weekend. Question. Can you speed up the process by cooking the potatoes first in the microwave?

Re: Twice-baked potatoes