Cooked - Twice-baked Potatoes

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Twice-baked Potatoes

1.0

4 Russet potatoes weighing roughly 12 oz each

¾ heavy cream reduced by ⅔, seasoned with salt and pepper

1 tsp rosemary salt or kosher salt

1 tsp fresh ground black pepper

3 oz unsalted butter

6 egg yolks (save 2 for the egg wash)

2 tsp finely sliced Italian parsley

2 tsp finely chopped Chives

2 reserved egg yolks + 2 tsp milk for the egg wash

3 oz grated gruyere cheese or other cheese of choice (salty cheeses are better here)

Bake the potatoes with a knife incision all around, about 1 hour 20 minutes until fork tender.
Scoop out the potato flesh into a bowl, being careful not to break the skins.
Rice or mash the potato flesh, then add the butter, 4 egg yolks, rosemary salt, black pepper, parsley, and chives. Fold to combine.
Pipe or spoon the potato mixture back into the potato skins, creating a border.
Make an egg wash with the 2 reserved egg yolks and milk, and brush the potato skins.
Top with the grated gruyere cheese.
Broil the stuffed potatoes for 3-4 minutes until the cheese is melted and bubbly.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🍽️Side Dish

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 1h30m

Created 81 weeks ago

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