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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sifat hossien
[email protected]I can't wait to make these potatoes again. They're so delicious!
Laylah Logo
[email protected]These potatoes are the perfect comfort food. They're cheesy, creamy, and so satisfying.
ALIDU SUALEY
[email protected]I've made this recipe for my family and friends many times and they always love it.
Lena Rapp
[email protected]These potatoes are so easy to make. I can have them on the table in less than an hour.
Dr_abdullah
[email protected]The breadcrumb topping on these potatoes is amazing. It's so crispy and flavorful.
Rayhan Khandaker
[email protected]I love that this recipe uses Gruyère cheese. It gives the potatoes a really rich and flavorful taste.
Rubel
[email protected]These potatoes are the perfect side dish for any occasion. They're easy to make and always a crowd-pleaser.
KGK
[email protected]I've made this recipe several times and it's always a hit. The potatoes are always fluffy and cheesy, and the breadcrumb topping is crispy and flavorful.
Mack Estep
[email protected]The recipe was easy to follow and the potatoes turned out great. I would definitely recommend this recipe to others.
Bill Stone
[email protected]The potatoes were a little bland. I think I would add more salt and pepper next time.
Md Mahmodol Hasan Nilye66
[email protected]These potatoes were a bit too dry for my taste. I think I would add more milk or butter next time.
Michael Basham
[email protected]I didn't have any bread crumbs, so I used crushed Ritz crackers instead. They worked just as well and added a nice flavor to the potatoes.
Kymberle Lucas
[email protected]I'm not a big fan of Gruyère cheese, so I used cheddar cheese instead. The potatoes were still delicious, but I think the Gruyère cheese would have been better.
M wasif Nadeem
[email protected]I made these potatoes for a potluck and they were a huge success. Everyone loved them!
Gp pump Pounds
[email protected]I followed the recipe exactly and the potatoes turned out perfectly. They were fluffy on the inside and crispy on the outside, and the Gruyère cheese was melted and gooey.
Kevin Kirui
[email protected]These potatoes were delicious! The Gruyère cheese was melted and gooey, and the breadcrumb topping was crispy and flavorful. I would definitely recommend this recipe.
Emma Munoz
[email protected]I've made twice-baked potatoes many times before, but this recipe is by far the best. The Gruyère cheese and breadcrumb topping really take these potatoes to the next level.
Jama Mpofu
[email protected]These twice-baked potatoes were a hit at our dinner party! The Gruyère cheese gave them a rich, nutty flavor, and the crispy breadcrumb topping added a nice crunch. I will definitely be making these again.