gruyere twice baked potatoes
(1 rating)
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Over the Thanksgiving holiday I tried gruyere cheese for the first time and fell in love. I had some left over so this is what I came up with.
(1 rating)
prep time
10 Min
cook time
1 Hr 45 Min
Ingredients For gruyere twice baked potatoes
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4baking potatoes
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1 Tbspchives (i used dried)
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1/2 cgruyere cheese shredded
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1/4 cgruyere cheese shredded
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4thick slices of bacon cubed
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4scallions chopped
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1/3 csour cream
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salt and pepper to taste
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3 Tbspbutter (cubed)
How To Make gruyere twice baked potatoes
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1Poke hole around potatoes with a fork. Bake in the oven at 375° for 45 minutes to an hour. When you slightly press the sides they give and are soft, that's how I tell when they are done (do this with an oven mitt on, not your bare hands, ouch!)
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2While potatoes bake, brown the bacon until it's the crispiness you love. Drain the fat. In mixing bowl add all other ingredients except the 1/4 cup gruyere cheese.
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3With your hand covered in an oven mitt, hold the potato horizontal and remove the top skin with a knife. Set the "tops" aside and using small spoon, scoop out as much potato as you can without tearing the skin.
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4Add the scooped out potato to the mixing bowl with everything else and stir to combine (make sure the butter gets melted.) Carefully use the mix to fill the potatoes back up (careful not to tear the skin.) This will make them overflow with stuffing and that's a good thing.
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5Top potatoes and the potato tops with the remaining gruyere cheese. Put back in the oven and bake 30 - 45 minutes, until the cheese is lightly brown on top.
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6Remove to plate or serving dish and top with those cute little cheese covered tops. I hope you enjoy, we sure did!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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