Food & Cooking Recipes Appetizers Twice-Baked Potatoes with Gruyere 3.8 (41) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 2 dozen 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. Ingredients 12 small Yukon gold potatoes (about 3 pounds) 6 large egg yolks 4 tablespoons unsalted butter, room temperature ½ cup heavy cream 1 ½ cups grated Gruyere cheese 1 tablespoon plus 2 teaspoons coarse salt ¼ 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. Rate it Print