Best Gruyere Twice Baked Potatoes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

STUFFED TWICE-BAKED POTATOES WITH HAM, MUSHROOMS, AND GRUYERE CHEESE



Stuffed Twice-Baked Potatoes with Ham, Mushrooms, and Gruyere Cheese image

Provided by Food Network

Categories     side-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 11

6 large baking potatoes, scrubbed clean
Rock salt
2 tablespoons olive oil
1 tablespoon unsalted butter
1/2 pound cooked ham, cut into julienne strips about 1 by 1/4-inch
1/4 pound button mushrooms, cut into julienne strips about 1 by 1/4-inch
Granulated salt or sea salt
Freshly ground black pepper
1/4 cup creme fraiche or sour cream
2 tablespoons unsalted butter, at room temperature
8 ounces shredded Gruyere, Swiss, or cheddar

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the potatoes on a cutting board. With the tip of a small, sharp knife, score a lid shape on the top of each potato about a third of the way down, cutting in about 1/8 inch all the way around.
  • Spread a 1/4-inch-thick bed of rock salt on a baking tray. Place the potatoes on the bed of rock salt. Bake the potatoes until tender enough to be pierced easily with a wooden skewer, about 45 minutes. Remove the baking sheet from the oven and leave them for a few minutes to cool slightly. Leave the oven on.
  • Heat a saute pan over high heat. Add the olive oil and, as soon as it swirls easily, add the butter. When the butter foams, add the ham and mushrooms and saute until they are hot, 2 to 3 minutes. Transfer the ham and mushrooms to a small mixing bowl.
  • Using a small, sharp knife, and protecting your hand from the heat with a folded kitchen towel, carefully cut off the lids from the still-hot baked potatoes, following the scoring marks. With a sharp-edged tablespoon, scoop the flesh from the potatoes, including the lids, leaving a wall about 1/4-inch thick, and transferring the scooped-out flesh to a large mixing bowl. Return the potato shells and lids to the bed of rock salt. Put the tray back in the hot oven, leaving the oven door open, to keep the potato shells and lids warm.
  • With a potato masher, mash the potatoes. Season the mixture, to taste, with salt and generously with pepper. Add the creme fraiche or sour cream and the butter and mash to combine them with the potatoes. Stir in the ham, mushrooms, and 2 ounces of the cheese.
  • Remove the baking sheet from the oven and turn the temperature up to 500 degrees F.
  • Carefully spoon the mashed potato mixture back into each potato shell. Sprinkle the remaining cheese on top of the filling on each potato. Leave the lids unfilled, placing them around the side of the tray.
  • Return the tray to the oven and continue baking the potatoes until they are heated through and the cheese has melted, 7 to 10 minutes. If the cheese has not browned, turn on the broiler and broil the potatoes briefly, keeping a close eye on them to prevent burning.
  • Using tongs, transfer the potatoes to a heated serving platter or individual plates. Place the lids on top of the potatoes at an angle, inserting 1 end partway into the filling to secure them.

TWICE-BAKED POTATOES WITH GRUYERE



Twice-Baked Potatoes with Gruyere image

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

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

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.

TWICE-BAKED GRUYERE MASHED POTATOES



TWICE-BAKED GRUYERE MASHED POTATOES image

Yield 4 servings

Number Of Ingredients 8

2 pounds mashed potatoes, baked and scooped out
3/4 cup half & half
2 tablespoons butter
1-1/2 cups Gruyere cheese, grated
3 tablespoons fresh parsley, chopped
2 teaspoons salt
1 teaspoon pepper
1/8 teaspoon nutmeg

Steps:

  • In a mixing bowl, mix together potatoes, half and half, butter, Gruyere, parsley and seasoning until smooth. Place into a lightly oiled souffle dish or 4 6-ounce ramekins for individual servings. Bake at 350 degrees F until hot and lightly browned, about 20-25 minutes.

GRUYERE TWICE BAKED POTATOES



Gruyere twice baked potatoes image

Over the Thanksgiving holiday I tried gruyere cheese for the first time and fell in love. I had some left over so this is what I came up with.

Provided by Amanda Alias

Categories     Potatoes

Time 1h55m

Number Of Ingredients 9

4 baking potatoes
1 Tbsp chives (i used dried)
1/2 c gruyere cheese shredded
1/4 c gruyere cheese shredded
4 thick slices of bacon cubed
4 scallions chopped
1/3 c sour cream
salt and pepper to taste
3 Tbsp butter (cubed)

Steps:

  • 1. Poke hole around potatoes with a fork. Bake in the oven at 375° for 45 minutes to an hour. When you slightly press the sides they give and are soft, that's how I tell when they are done (do this with an oven mitt on, not your bare hands, ouch!)
  • 2. While potatoes bake, brown the bacon until it's the crispiness you love. Drain the fat. In mixing bowl add all other ingredients except the 1/4 cup gruyere cheese.
  • 3. With your hand covered in an oven mitt, hold the potato horizontal and remove the top skin with a knife. Set the "tops" aside and using small spoon, scoop out as much potato as you can without tearing the skin.
  • 4. Add the scooped out potato to the mixing bowl with everything else and stir to combine (make sure the butter gets melted.) Carefully use the mix to fill the potatoes back up (careful not to tear the skin.) This will make them overflow with stuffing and that's a good thing.
  • 5. Top potatoes and the potato tops with the remaining gruyere cheese. Put back in the oven and bake 30 - 45 minutes, until the cheese is lightly brown on top.
  • 6. Remove to plate or serving dish and top with those cute little cheese covered tops. I hope you enjoy, we sure did!

Related Topics