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Twice-Baked Potatoes

The potatoes can be cooked and filled up to 2 hours in advance. Transport them on a baking pan so they'll be ready to slide into the oven.

  • yield: Makes 2 dozen




  • 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


  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

Martha Stewart Living, November 2000



Reviews (2)

  • breedpo 26 Dec, 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!

  • yersinia08 21 Dec, 2008

    I just made these with Gruyere, delicious! Only thing is Gryere is so expensive, gonna try with chedder.