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Twice-Baked Potatoes with Gruyere

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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.

Source: Martha Stewart Living, November 2000
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  • 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!
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  • yersinia08
    21 DEC, 2008
    I just made these with Gruyere, delicious! Only thing is Gryere is so expensive, gonna try with chedder.
    Reply

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