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 GRUYERE AND POTATO SOUFFLE
Imagine one of these delicious, fluffy souffles served alongside a perfectly done steak. My, oh my, does it get any better?! Simple ingredients work together in this recipe to create an impressive dish that is sure to wow any diner.
Provided by S I
Categories Side Casseroles
Time 25m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 400°F. Peel the potatoes and cook in lightly salted, boiling water for 20 minutes, until very tender. Drain well and mash with egg yolks, using a potato masher or a fork.
- 2. Stir in half of the Gruyere cheese and all of the flour. Season to taste with salt and ground black pepper.
- 3. Grease four large ramekins; set aside. Finely chop the spinach and fold into the potato mixture.
- 4. In a clean, grease-free bowl, whisk the egg whites until they form soft peaks.
- 5. Fold a little of the egg white into the potato mixture to loosen it slightly, then fold the remaining egg white into the mixture using a large spoon.
- 6. Pour the mixture into the ramekins and place them on a baking sheet. Bake for 20 minutes, then remove the ramekins from the oven and leave to cool.
- 7. Turn the souffles out on to a baking sheet and sprinkle with the remaining cheese. Bake again for 5 minutes and serve immediately.
TWICE-BAKED POTATOES
Try this recipe for Ree Drummond's classic Twice-Baked Potatoes from Food Network.
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h50m
Yield 12 to 16 servings
Number Of Ingredients 10
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.
ULTIMATE TWICE BAKED POTATOES
I made these up years ago and have been making them ever since. They are always a big hit. These potatoes make a wonderful side dish for any meal and are terrific heated up the next day for lunch.
Provided by PONYGIRL64
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h30m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 421.8 calories, Carbohydrate 29.3 g, Cholesterol 63 mg, Fat 29.5 g, Fiber 2.2 g, Protein 10.9 g, SaturatedFat 14.8 g, Sodium 537.1 mg, Sugar 3.2 g
GRUYERE TWICE BAKED POTATOES
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.
Provided by Amanda Alias
Categories Potatoes
Time 1h55m
Number Of Ingredients 9
Steps:
- 1. Poke 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!)
- 2. While 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.
- 3. With 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.
- 4. Add 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.
- 5. Top 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.
- 6. Remove to plate or serving dish and top with those cute little cheese covered tops. I hope you enjoy, we sure did!
TWICE-BAKED POTATOES WITH GRUYERE
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.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 dozen
Number Of Ingredients 7
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.
More about "twice baked gruyere and potato souffle recipes"
TWICE-BAKED POTATOES WITH TRUFFLE SALT AND GRUYERE
From thedefineddish.com
5/5 (4)Servings 8
- Preheat oven to 400 and place the potatoes on a large sheet pan. Using a fork, pierce each potato about 6 times (so that the potatoes can steam while cooking). Transfer to the oven and bake until the potatoes are cooked through and are easily pierced with a fork, about 45 minutes.
- Remove from the oven (keep the oven on) and let rest until just cool enough to handle, about 10-15 minutes.
- Meanwhile, heat a skillet over medium heat. Add the bacon and fry until crisp. Set aside on a paper towel-lined plate.
- When the potatoes are cool enough to handle but still warm, slice each potato in half lengthwise. Then, using a spoon or an ice cream scoop, scoop out the inside of each potato (forming a boat ) leaving a small amount, about ¼ inch, of the potato on the skin to help it hold its shape more easily.
TWICE-BAKED-POTATO CASSEROLE RECIPE | EPICURIOUS
From epicurious.com
Servings 8-10Total Time 2 hrs 30 minsAuthor Jesse Szewczyk
TWICE-BAKED SOUFFLéS WITH GRUYèRE RECIPE | DELICIOUS.
From deliciousmagazine.co.uk
5/5 (4)Category Diabetes-Friendly RecipesServings 6Calories 440 per serving
TWICE BAKED LEEK SOUFFLé RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
TWICE-BAKED GRUYERE AND POTATO SOUFFLE | RECIPE - PINTEREST
From pinterest.com
TWICE BAKED GRUYERE AND POTATO SOUFFLE RECIPES
From tfrecipes.com
CHEDDAR GRUYERE TWICE-BAKED POTATOES - KRAZY KITCHEN …
From krazykitchenmom.com
TWICE-BAKED GRUYERE AND POTATO SOUFFLE | RECIPE - PINTEREST
From pinterest.com
TWICE BAKED GRUYèRE AND POTATO SOUFFLé RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BEST TWICE BAKED SOUFFLE RECIPE - HOW TO MAKE TWICE …
From food52.com
TWICE BAKED MAKE AHEAD CHEESE SOUFFLE | RECIPETIN EATS
From recipetineats.com
TWICE-BAKED GRUYERE AND POTATO SOUFFLE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
TWICE BAKED GRUYERE AND POTATO SOUFFLE RECIPE - COOKEATSHARE
From cookeatshare.com
TWICE BAKED MASHED POTATO SOUFFLE {+ VIDEO} - MAE'S …
From maesmenu.com
TWICE-BAKED LE GRUYèRE AOP SOUFFLé RECIPE - GREAT …
From greatbritishchefs.com
TWICE BAKED GRUYèRE & POTATO SOUFFLéS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
THIS TWICE-BAKED POTATO CHIP SOUFFLé IS INSANELY DELICIOUS - CO
From brit.co
You'll also love