Reviews (2)
Add Rating & Review
41 Ratings
5 star values:
14
4 star values:
13
3 star values:
7
2 star values:
5
1 star values:
2
Martha Stewart Member
Rating: Unrated
12/26/2008
The recipe calls for 1 TBSP PLUS 2 tsp coarse salt. Too much. I recommend adding salt 1 tsp at a time, mixing, and then tasting n n n n n n adding more if you want. Salt overwhelmed the cheese and cream and egg yolks. I used a good aged gruyere and it was slightly salty, so that's another reason to proceed carefully with adding salt. Recipe was easy n n n n n n I made it ahead of time and cooked right before serving. Will try again - but will be parsimonious with the salt!
Martha Stewart Member
Rating: Unrated
12/21/2008
I just made these with Gruyere, delicious! Only thing is Gryere is so expensive, gonna try with chedder.
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Twice-Baked Potatoes with Gruyere
Recipe Summary
Yield: Makes 2 dozen
Ingredients
Ingredient Checklist
12 small Yukon gold potatoes (about 3 pounds)
6 large egg yolks
4 tablespoons unsalted butter, room temperature
1/2 cup heavy cream
1 1/2 cups grated Gruyere cheese
1 tablespoon plus 2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
Gallery
Twice-Baked Potatoes with Gruyere
Recipe Summary
Yield: Makes 2 dozen
Gallery
Twice-Baked Potatoes with Gruyere
Twice-Baked Potatoes with Gruyere
Twice-Baked Potatoes with Gruyere
Recipe Summary
Yield: Makes 2 dozen
Recipe Summary
Yield: Makes 2 dozen
Yield: Makes 2 dozen
Makes 2 dozen
Ingredients
Ingredients
- 12 small Yukon gold potatoes (about 3 pounds)
- 6 large egg yolks
- 4 tablespoons unsalted butter, room temperature
- 1/2 cup heavy cream
- 1 1/2 cups grated Gruyere cheese
- 1 tablespoon plus 2 teaspoons coarse salt
- 1/4 teaspoon freshly ground pepper
Directions
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.
Reviews (2)
Add Rating & Review
41 Ratings
5 star values:
14
4 star values:
13
3 star values:
7
2 star values:
5
1 star values:
2
Martha Stewart Member
Rating: Unrated
12/26/2008
The recipe calls for 1 TBSP PLUS 2 tsp coarse salt. Too much. I recommend adding salt 1 tsp at a time, mixing, and then tasting n n n n n n adding more if you want. Salt overwhelmed the cheese and cream and egg yolks. I used a good aged gruyere and it was slightly salty, so that's another reason to proceed carefully with adding salt. Recipe was easy n n n n n n I made it ahead of time and cooked right before serving. Will try again - but will be parsimonious with the salt!
Martha Stewart Member
Rating: Unrated
12/21/2008
I just made these with Gruyere, delicious! Only thing is Gryere is so expensive, gonna try with chedder.
Reviews (2)
Add Rating & Review
41 Ratings
5 star values:
14
4 star values:
13
3 star values:
7
2 star values:
5
1 star values:
2
Add Rating & Review
41 Ratings
5 star values:
14
4 star values:
13
3 star values:
7
2 star values:
5
1 star values:
2
41 Ratings
5 star values:
14
4 star values:
13
3 star values:
7
2 star values:
5
1 star values:
2
41 Ratings
5 star values:
14
4 star values:
13
3 star values:
7
2 star values:
5
1 star values:
2
- 5 star values:
- 14
- 4 star values:
- 13
- 3 star values:
- 7
- 2 star values:
- 5
- 1 star values:
- 2
Martha Stewart Member
Rating: Unrated
12/26/2008
The recipe calls for 1 TBSP PLUS 2 tsp coarse salt. Too much. I recommend adding salt 1 tsp at a time, mixing, and then tasting n n n n n n adding more if you want. Salt overwhelmed the cheese and cream and egg yolks. I used a good aged gruyere and it was slightly salty, so that's another reason to proceed carefully with adding salt. Recipe was easy n n n n n n I made it ahead of time and cooked right before serving. Will try again - but will be parsimonious with the salt!
Martha Stewart Member
Rating: Unrated
12/21/2008
I just made these with Gruyere, delicious! Only thing is Gryere is so expensive, gonna try with chedder.
Martha Stewart Member
Rating: Unrated
12/26/2008
The recipe calls for 1 TBSP PLUS 2 tsp coarse salt. Too much. I recommend adding salt 1 tsp at a time, mixing, and then tasting n n n n n n adding more if you want. Salt overwhelmed the cheese and cream and egg yolks. I used a good aged gruyere and it was slightly salty, so that's another reason to proceed carefully with adding salt. Recipe was easy n n n n n n I made it ahead of time and cooked right before serving. Will try again - but will be parsimonious with the salt!
Rating: Unrated
Rating: Unrated
12/21/2008
I just made these with Gruyere, delicious! Only thing is Gryere is so expensive, gonna try with chedder.
All Reviews for Twice-Baked Potatoes with Gruyere
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Twice-Baked Potatoes with Gruyere
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
