TWICE-BAKED POTATOES WITH GRUYERE
Cottage cheese may seem like an unusual choice, but it adds a tangy flavor similar to that of sour cream. The potatoes can be prepared through step 4 up to a day ahead; refrigerate, covered, until ready to proceed.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 dozen
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees. Wrap potatoes in aluminum foil, and bake until tender when pierced with the tip of a knife, about 1 hour. Let cool.
- When potatoes are cool enough to handle, cut each in half. Scoop out flesh, reserving skins, and pass through a ricer, or mash by hand. Stir in egg yolks, butter, cream, 1 cup Gruyere cheese, salt, and pepper. Scoop filling onto reserved skins. Cover with foil, and refrigerate until shortly before serving.
- Preheat the oven to 400 degrees. 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.
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Angel Umali
[email protected]These potatoes were a bit too salty for my taste, but overall they were still pretty good.
Md Mursaline
[email protected]I've made these twice-baked potatoes several times now, and they're always a hit! They're the perfect side dish for any occasion.
owolabi Oluwatoberu
[email protected]Meh.
Shogunyan the Undaunting
[email protected]These potatoes were so good that I ate two of them! The Gruyère cheese was perfectly melted and gooey, and the potato filling was fluffy and flavorful. I'll definitely be making these again soon.
sumu jahan
[email protected]Not bad, but not great either. I've had better twice-baked potatoes.
Storm Maggott
[email protected]Absolutely divine! The crispy potato skin and the creamy Gruyère filling were a match made in heaven. I highly recommend this recipe.
Eze Blessing ujunwa
[email protected]These potatoes were a bit too cheesy for my taste, but my husband loved them. I think I'll try making them again with a different type of cheese next time.
Eluyeni Oluwadamilare
[email protected]Delicious!
Paige Westgate
[email protected]Cooking these twice-baked potatoes was surprisingly easy, even for a beginner like me. The recipe was clear and easy to follow, and the results were delicious! I'll definitely be making these again.
Timano Kepple
[email protected]Meh. The potatoes were a bit dry and the Gruyère cheese wasn't very flavorful. I think I'll stick to my usual mashed potato recipe.
Hamja akhtar
[email protected]These twice-baked potatoes were an absolute hit at my dinner party! The Gruyère cheese added a rich and creamy flavor that perfectly complemented the fluffy potato filling. My guests raved about them and even asked for the recipe. I'll definitely be