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Twice-baked potatoes

115 min • 6 servings •
Aimee ツ
Twice-baked potatoes with golden cheese topping on a plate, garnished with parsley, ready to serve.

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!

  • 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.

    • mashed potaoes potatoes

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