Dinner

Stuffed Potatoes with Gruyère, Egg Yolks, and Chives Recipe

ByElena Hart April 4, 2026April 4, 2026

Introduction

Stuffed potatoes are a comforting and elegant side dish that combines creamy mashed potato filling with rich egg yolks and savory gruyère cheese. Baked until golden and slightly crispy, these Yukon gold potatoes are perfect for a cozy meal or special occasion.

A white plate holds two pieces of a small round dish, each topped with a layer of melted, slightly golden cheese with green chives sprinkled on top and black pepper scattered over. One piece has a fork lifting a bite-sized portion, showing a gooey, running orange yolk underneath a crispy browned base. The second piece remains whole, showing a darker textured base beneath the cheese. A knife with a bit of yolk rests on the plate near the pieces, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 medium Yukon gold potatoes (cut in half and scored)
6 egg yolks

1/3 cup gruyère (grated, plus more for topping)
3 tbsp unsalted butter

1/3 cup heavy cream (warmed)
Chives (to taste)

Avocado oil spray
1/2 tsp oregano
Salt and pepper (to taste)

Instructions

Step 1: Spray the cut potatoes with avocado oil, sprinkle with salt, and bake at 400°F (200°C) for 25–30 minutes until fork tender.
Step 2: Using an oven mitt, carefully scoop out the potato flesh with a spoon, leaving enough to maintain the shape of the skins.
Step 3: Brown the butter in a saucepan over medium heat for 4–5 minutes until golden and fragrant.

Step 4: Spray the hollowed potato skins with more avocado oil and bake at 400°F (200°C) for 5–7 minutes to crisp them up.
Step 5: Mash the scooped-out potato flesh, then mix in the gruyère, warm heavy cream, salt, pepper, oregano, chives, and browned butter. Adjust cream if the mixture feels too thick.
Step 6: Once the potato skins are cool enough to handle, place a little grated gruyère and one egg yolk in each. Top with the mashed potato mixture and sprinkle more gruyère on top. Broil for about 4 minutes until golden and bubbly.

Step 7: Finish by garnishing with fresh chives and a sprinkle of black pepper before serving.

Tips & Variations

Use smoked paprika or rosemary instead of oregano for a different flavor profile.
For a richer filling, add a splash of sour cream or cream cheese along with the heavy cream.

If you prefer, swap gruyère for sharp cheddar or fontina cheese.
Make sure the egg yolks are fresh and handle them carefully to avoid breaking before broiling.
To make this dish vegetarian-friendly, omit egg yolks or replace them with a soft cheese dollop.

Storage

Store leftover stuffed potatoes in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 350°F (175°C) until warmed through to maintain the crispy skins. Avoid the microwave to keep texture intact.

How to Serve

Two cheesy egg dishes sit on a white plate placed on a white marbled surface. Each dish has a crispy, golden-brown bottom layer topped with a thick, melted cheese layer that is pale yellow with green herbs mixed into it. One dish remains whole, while the other is partially cut, revealing a runny, bright orange egg yolk flowing onto the plate. Small bits of chopped green herbs and ground black pepper are sprinkled over both dishes and the plate. A fork with a piece of the cheesy egg is resting on the plate, while a serrated knife is placed near the edge. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red or russet potatoes instead of Yukon gold?

Yes, russet potatoes will work well and produce a fluffier texture, while red potatoes have a waxier texture and hold their shape more. Yukon golds offer a balance of creaminess and flavor.

Is it safe to eat the baked egg yolks after broiling?

Egg yolks baked under the broiler will firm up on the outside but remain soft inside, similar to a runny yolk. If you prefer fully cooked yolks, broil for a bit longer or pre-cook the yolks gently before adding.