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.



Ingredient Checklist


Instructions Checklist
  • 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)

41 Ratings
  • 5 star values: 14
  • 4 star values: 13
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 2
Rating: Unrated
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
I just made these with Gruyere, delicious! Only thing is Gryere is so expensive, gonna try with chedder.