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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.
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.