Copyright Thomas Saaristo  All Rights Reserved
Twice baked potatoes
The ultimate stuffed potatoes

You can use tiny Yukon gold potatoes too and get your OCD on and make dozens for
your party

Quantities here will make 8

4 medium Yukon gold or new red potatoes
6 large egg yolks
5 tablespoons room temperature butter
1/2 cup heavy cream
2 cups finely grated Gruyere or aged Swiss cheese
1 tablespoon + 2 teaspoons House salt
Black peppercorns in a pepper mill
Scallion tops, cut very sharply on the bias, for garnish, optional

Heat oven to 425 degrees Fahrenheit

Bake the potatoes until are tender, about 1 hour (test with the tip of a paring knife).

Remove the potatoes from the oven and immediately cut each potato in half. Allow to
cool slightly or nest in a kitchen towel and scoop the filling out (use a small melon
baller, teaspoon measure, or sharp end of a small spoon) into a medium bowl, being
sure to leave a ‘wall’ of the potato around the skin. Set the shells aside while you
prepare the filling

Mash the potato filling fine and then add the eggs, butter, cream, 1 cup of Gruyere,
salt and freshly ground black pepper and mix thoroughly. Pipe or scoop and mound
the filling into the reserved shells. Place the filled potatoes on a platter, cover and
refrigerate up to 2 hours

Heat oven to 375 degrees Fahrenheit

Place prepared potatoes in a baking pan just large enough to hold them. Sprinkle
evenly with remaining 1 cup Gruyere and dust with paprika

Bake until filling is set and tops are golden brown, 25 to 30 minutes

Garnish potatoes very deliberately with scallion

Twice baked potatoes are best served very warm