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| Twice-Baked Potatoes |
| The potatoes can be cooked and filled up to 2 hours in advance. Ingredients 12 small Yukon gold potatoes [about 3 lbs.] 6 large egg yolks 4 tablespoons unsalted butter, softened 1/2 cup heavy cream 1 1/2 cups grated Gruyere cheese 1 tablespoon + 2 teaspoons coarse salt freshly ground pepper Method Preheat oven to 425° Wrap potatoes in aluminum foil, and bake until softened, about 1 hour. Let cool. When potatoes are cool enough to handle cut each in half. Scoop out the flesh, reserving the skins, and pass through a ricer, or mash by hand. Stir in egg yolks, butter, cream, 1 cup Gruyere, salt and pepper. Pipe or scoop filling onto reserved skins. Cover with foil and refrigerate until shortly before serving. Heat oven to 400° 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. |