Twice-Baked Potatoes with Gruyere

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.


  • 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


  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. 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. 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.

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