Twice Baked Potatoes With Gruyere Recipes

TWICE-BAKED POTATOES WITH CHEESE & BACON

Steps:

• Position a rack in the center of the oven and heat the oven to 350°F. Set the potatoes directly on the oven rack and bake until tender all the way through, 1 hour to 1 hour and 15 minutes. Transfer the potatoes to a work surface and let them cool for 10 to 15 minutes.
• Examine each potato to see if there's a way to halve it to give you two shallow, wide halves rather than taller, narrower ones. With a large chef's knife, slice each potato in half lengthwise, cutting cleanly- not sawing-so as not to tear the skin. Using a dishtowel or oven mitt to protect your hand from the heat, hold a potato half in one hand and gently scoop out the flesh with a spoon, leaving the shells 1/4 to 1/8 inch thick.Repeat with the remaining halves. Force all the flesh through a potato ricer or mash it with a potato masher; transfer it to a mixing bowl.
• With a wooden spoon, stir 3 Tbs. of the butter, the crème fraîche, half-and-half, cheeses, bacon, salt, pepper to taste, and chives or scallions, if using, into the mashed potato flesh. Scoop the filling into the potato skins, compacting it lightly. For a rough-textured surface, mark it with the tines of a fork. Top each with bits of the remaining 1/2 Tbs. butter..
• Heat the oven to 400°F. Arrange the potatoes on a baking sheet or in a large baking dish. Bake until heated through and beginning to brown in spots on top, 25 to 30 minutes (or 35 to 40 minutes if made ahead and refrigerated). Let sit for about 10 minutes before serving.

TWICE-BAKED SWEET POTATOES WITH LEEKS AND SAUSAGE

Steps:

• Position a rack in the center of the oven and heat the oven to 375°F. Line a heavy-duty rimmed baking sheet with parchment or foil.
• Poke the sweet potatoes a few times with the tip of a knife and arrange them on the baking sheet. Bake until completely tender when pierced in the fattest part with a skewer, 35 to 60 minutes.
• Meanwhile, heat the oil in a 10-inch skillet over medium-high heat. Add the sausage, reduce the heat to medium, and cook, breaking it into small bits with the edge of a slotted spoon, until no longer pink, 5 to 6 minutes. Transfer to a plate and set aside.
• Pour off all but 1 Tbs. of the fat and add the butter. When it melts, add the leeks, sage, thyme, and 1-1/2 tsp. salt. Cook, stirring stirring, until the mixture just starts to sizzle. Reduce the heat to low and cook, stirring frequently, until the leeks are very soft and starting to turn golden, 10 to 15 minutes.
• When the sweet potatoes are cool enough to handle, carefully cut them in half lengthwise and gently scoop the flesh into a medium bowl, leaving about 1/8 inch of flesh in the shells. Mash the scooped flesh with a fork or potato masher until smooth. Stir in the sour cream and 1 tsp. salt. Fold the sausage and leeks into the mashed sweet potato and season to taste with salt.
• Position a rack 6 inches from the broiler element and heat the broiler on high. Mound the filling into the potato skins and top with the cheese. Put the potatoes in a 9×13-inch baking dish and broil until the cheese is golden, about 4 minutes. Serve immediately.

ULTIMATE TWICE BAKED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes in preheated oven for 1 hour.
• Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
• Bake for another 15 minutes.

TWICE-BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.
• Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
• With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
• Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)
• Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.

WEBER'S TWICE-GRILLED POTATOES WITH GRUYERE CHEESE AND DIJON

Steps:

• Brush or spray the potato halves with vegetable oil. Grill over Direct Medium heat until tender when pierced with a fork, 30 to 35 minutes, turning three or four times during grilling time. Remove from the grill and allow to cool slightly.
• When cool enough to handle, use a small sharp knife to cut around the cut side of the potato to within 1/4 inch of the skin. Using a teaspoon or melon baller, scoop out the interior of the potato, leaving a 1/4-inch-thick shell attached to the skin. Place the potato pulp in a large bowl. Set the potato shells aside while preparing the stuffing.
• TO MAKE THE STUFFING:.
• Using a potato masher or pastry blender, mash the potato pulp. Add the sour cream and milk and mix well. Stir in the ham and half of the cheese. Add the mustard and season with salt and pepper. Mix well. Adjust the seasoning with more mustard, if desired. Divide the stuffing evenly among the skins so the stuffing mounds slightly. Sprinkle the remaining cheese over the stuffing.
• Grill the stuffed potatoes over Direct Medium heat until the cheese is melted and the potatoes are heated through, about 10 minutes. Serve immediately.
• Note: Try a Cheddar & Bacon version, or Blue Cheese and Chives.

TWICE BAKED POTATOES (STUFFED JACKET POTATOES)

Steps:

• Preheat oven to 220°C / 430°F (200°C fan). Place a rack on a tray (recommended but not critical).
• Prick potatoes: Wash, scrub and dry potatoes well. Prick each potato 8 times with a fork.
• Oil and salt: Put potatoes in a bowl, pour over oil and rub onto potatoes. Then sprinkle over salt and use your hands to coat. (Just do this as best you can. Some will stick, much will not!)
• Bake: Place potatoes on rack and bake for 75 minutes or until you can pierce with a small knife with no resistance.
• Cook bacon: Place bacon in a cold non-stick pan over medium heat. When the fat starts to melt, turn the heat up to high and cook bacon until golden. Drain on paper towels.
• Heat butter and cream: Melt butter in a saucepan over medium heat. Then add cream and heat until hot, but don't let it boil. (You could also do this in a microwave)
• Lower oven: Turn oven down to 200°C / 390°F (180°C fan).
• Scoop out potato flesh: Allow potatoes to cool enough so you can handle them (or use a tea towel). Cut in half lengthwise and scoop out potato flesh, leaving 0.7cm (1/3") thick layer of potato still stuck to skin.
• Mash potato: Place potato flesh in a bowl and mash while hot until smooth.
• Add-ins: Add half the cheese (save the rest for topping), most of the bacon (save a bit for garnish), all the green onion, hot cream and butter, salt and pepper. Stir to combine.
• Stuff and top with cheese: Fill potato skins with the mashed potato mixture. Top with remaining cheese.
• Bake: Bake for 20 to 25 minutes until the cheese is melted, golden and bubbly.
• Serve: Serve immediately, garnish with sour cream, reserved bacon and chives.

STUFFED TWICE-BAKED POTATOES WITH HAM, MUSHROOMS, AND GRUYERE CHEESE

Steps:

• Preheat the oven to 450 degrees F.
• Place the potatoes on a cutting board. With the tip of a small, sharp knife, score a lid shape on the top of each potato about a third of the way down, cutting in about 1/8 inch all the way around.
• Spread a 1/4-inch-thick bed of rock salt on a baking tray. Place the potatoes on the bed of rock salt. Bake the potatoes until tender enough to be pierced easily with a wooden skewer, about 45 minutes. Remove the baking sheet from the oven and leave them for a few minutes to cool slightly. Leave the oven on.
• Heat a saute pan over high heat. Add the olive oil and, as soon as it swirls easily, add the butter. When the butter foams, add the ham and mushrooms and saute until they are hot, 2 to 3 minutes. Transfer the ham and mushrooms to a small mixing bowl.
• Using a small, sharp knife, and protecting your hand from the heat with a folded kitchen towel, carefully cut off the lids from the still-hot baked potatoes, following the scoring marks. With a sharp-edged tablespoon, scoop the flesh from the potatoes, including the lids, leaving a wall about 1/4-inch thick, and transferring the scooped-out flesh to a large mixing bowl. Return the potato shells and lids to the bed of rock salt. Put the tray back in the hot oven, leaving the oven door open, to keep the potato shells and lids warm.
• With a potato masher, mash the potatoes. Season the mixture, to taste, with salt and generously with pepper. Add the creme fraiche or sour cream and the butter and mash to combine them with the potatoes. Stir in the ham, mushrooms, and 2 ounces of the cheese.
• Remove the baking sheet from the oven and turn the temperature up to 500 degrees F.
• Carefully spoon the mashed potato mixture back into each potato shell. Sprinkle the remaining cheese on top of the filling on each potato. Leave the lids unfilled, placing them around the side of the tray.
• Return the tray to the oven and continue baking the potatoes until they are heated through and the cheese has melted, 7 to 10 minutes. If the cheese has not browned, turn on the broiler and broil the potatoes briefly, keeping a close eye on them to prevent burning.
• Using tongs, transfer the potatoes to a heated serving platter or individual plates. Place the lids on top of the potatoes at an angle, inserting 1 end partway into the filling to secure them.

TWICE-BAKED POTATOES WITH GRUYERE

Steps:

• 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.

SLICED BAKED POTATO (HASSELBACK) WITH ROSEMARY AND GRUYERE

Steps:

• Preheat oven to 425°F and place rack in the lower-middle position.
• Cut slits in each potato 1/8 to 1/4-inch thick slices, careful not to cut all the way through (you want to be able to lift the potato in one piece). An easy way to do this is to put a knife or wooden spoon handle up against the length of a potato, and slice until you hit the handle with the knife.
• Wrap each potato with aluminum foil and and bake for 35 minutes.
• Unwrap each potato and brush everywhere (including the bottom) with half of the olive oil.
• Bake, unwrapped (you can leave the potatoes in the foil), for an additional 15-25 minutes, until potatoes are soft and tender.
• Take potatoes out of the oven and gently open each slit with a pairing knife. Put a slice of cheese in between each slit (you can skip some if the slices are really thin - add a piece of cheese for every 2-4 slits).
• Do the same for the rosemary and chives, brush with the remaining olive oil, and season with more salt and pepper.
• Return to bake in the oven for 5-10 minutes or until cheese has melted. Serve.

TWICE-BAKED POTATOES

Steps:

• Preheat oven to 400°F
• Prick potatoes with a fork and place them on a baking sheet
• Bake for 45 minutes then let cool for 10 minutes
• Cut potatoes in half lengthwise and, using an oven mitt or towel to protect your hand, scoop the potatoes out of their skins into a large bowl
• Set the skins on the baking sheet, scooped-out sides facing up
• Mash the potatoes, or even better, pass them through a potato ricer
• Add cream cheese, cheddar cheese, butter, salt, pepper and 1/4 cup chives
• Spoon 3/4 of the potato mixture back into the shells
• Put the remaining potato mixture into a pastry bag with a star tip and pipe filling into each potato shell
• Return potatoes to oven and bake for 20 minutes
• Sprinkle chives and bacon on top, and serve hot

TWICE-BAKED LOADED POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• Rub each potato with 1 teaspoon of oil, and prick the top with a fork.
• Place the potatoes on a rimmed baking sheet and bake for 1 hour.
• Transfer potatoes to a cutting board, and cut in half.
• Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Reserve the skins.
• Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine with a hand mixer until smooth.
• Use a spoon to transfer the potato mixture back into the scooped out potato skins.
• Bake for 10 minutes.
• Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.
• Top with sour cream, bacon, and the remaining scallions.
• Enjoy!

TWICE-BAKED POTATOES WITH TWO CHEESES

Steps:

• Preheat oven to 350°F. Bake potatoes 30 minutes. Using fork, pierce potatoes in several places. Bake until tender, about 1 hour longer. Maintain oven temperature.
• Meanwhile, microwave milk and rosemary in microwave-safe cup on high heat 45 seconds; let steep 30 minutes.
• Slicing lengthwise, cut top quarter off each potato. Scoop potato into large bowl, leaving about 1/4 inch of potato in skin. Scrapepotato out of tops; discard tops. Coarsely mash potato. Add 4 tablespoons butter; mash. Mash in milk mixture, then Roquefort cheese (mixture will be slightly stiff). Season with coarse salt and pepper.
• Divide mashed potatoes among potato skins; transfer to rimmed baking sheet. Sprinkle Gruyère cheese over potatoes, pressing slightly to adhere. Dot with butter. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
• Bake potatoes until hot and tops begin to brown, about 30 minutes.