Stuffed Potatoes with Gruyère, Egg Yolks, and Chives Recipe
Deliciously creamy and cheesy stuffed Yukon gold potatoes with a golden brown gruyère crust, enhanced by browned butter, fresh chives, and a touch of oregano. These baked potatoes are perfect as a decadent side dish or a comforting snack.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 stuffed potato halves (serves 3-4) 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
Potatoes
- 3 medium Yukon gold potatoes, cut in half and scored
- Avocado oil spray, as needed
- Salt, to taste
- Black pepper, to taste
- 1/2 tsp oregano
- Chives, to taste
Stuffing
- 6 egg yolks
- 1/3 cup gruyère cheese, grated, plus more for topping
- 3 tbsp unsalted butter
- 1/3 cup heavy cream, warmed
Instructions
- Preheat and Bake Potatoes: Preheat your oven to 400°F (200°C). Spray the cut and scored potatoes with avocado oil and season them with salt. Place them on a baking sheet and bake for 25-30 minutes until they are fork-tender.
- Hollow Out Potatoes: Using oven mitts to handle the hot potatoes, carefully scoop out the insides of each potato half with a spoon, leaving the skins intact to hold the filling.
- Browning Butter: In a saucepan, melt and brown the unsalted butter over medium heat for 4-5 minutes until it turns a golden color and develops a nutty aroma. Remove from heat.
- Crisp Potato Skins: Spray the hollowed potato skins again with avocado oil. Place them back in the oven at 400°F for 5-7 minutes to crisp up.
- Prepare the Filling: Mash the scooped-out potato flesh in a bowl. Stir in the grated gruyère cheese, warmed heavy cream, browned butter, oregano, chopped chives, salt, and pepper. Add additional cream if the mixture is too thick to achieve a creamy consistency.
- Assemble the Stuffed Potatoes: Allow the potato skins to cool slightly. Place a small amount of gruyère in each skin, then carefully add one egg yolk to each. Spoon the mashed potato mixture on top, then sprinkle more grated gruyère over each stuffed potato.
- Broil to Finish: Place the stuffed potatoes under the broiler for about 4 minutes until the cheese topping is bubbly and golden brown.
- Garnish and Serve: Remove from oven, sprinkle fresh chives and black pepper on top, and serve warm.
Notes
- Make sure the potatoes are fork-tender before hollowing out to ensure a creamy filling.
- Browned butter adds a rich, nutty flavor; watch it closely to avoid burning.
- Adjust the amount of cream to achieve your desired filling consistency.
- Using Yukon gold potatoes helps create a creamy, fluffy texture inside.
- Serve immediately after broiling to enjoy the crispy cheese topping and runny egg yolk best.
Keywords: stuffed potatoes, baked potatoes, gruyere stuffed potatoes, cheesy potatoes, browned butter potatoes, potato side dish
