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Twice Baked Potatoes

Cookbook MarthaStewart

Category Name Potatoes

Servings 24 Tools

Serving Size

Yield 2.00 Yield Unit dozen

Quantity Unit Pre-instructions Ingredient Post-instructions

12 Small (about 3 pounds)

Yukon gold

potatoes

6 Large egg yolks

4 Tablespoon(s) unsalted butter,

room temperature

1/2 Cup(s) heavy cream

1 1/2 Cup(s) grated Gruyère

cheese

1 Tablespoon(s) plus 2 teaspoons

coarse salt

1/4 Teaspoon(s) freshly ground

pepper

Method

1. Preheat the oven to 425°. 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 Gruyère cheese, salt, and pepper. Scoop filling onto reserved skins.

Cover with foil, and refrigerate until shortly before serving.


3. Preheat the oven to 400°. Place filled potatoes on a baking sheet, and sprinkle

with remaining Gruyère. Bake until filling is set and tops are golden brown, about 25

minutes. Serve immediately.



HACCP Instructions

2/28/2004 7:57:07 AM Page 1 of 2 Twice Baked Potatoes
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