Name: Fluffy Twice-Baked Potatoes
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Yield: 6 serving(s)
Ingredients: 6 Idaho potatoes, washed and patted dry; 4 eggs, separated; 1/4 cup (60 ml) butter, softened; 1/4 cup (60 ml) 35% cream or 15% country-style cream; 2 cups (500 ml) Gruyère cheese, grated; 2 to 3 pinches ground nutmeg; Salt and pepper; Fresh parsley, for garnish

Ingredients

- 6 Idaho potatoes, washed and patted dry
- 4 eggs, separated
- 1/4 cup (60 ml) butter, softened
- 1/4 cup (60 ml) 35% cream or 15% country-style cream
- 2 cups (500 ml) Gruyère cheese, grated
- 2 to 3 pinches ground nutmeg
- Salt and pepper
- Fresh parsley, for garnish

Preparation

- Preheat the oven to 220 °C (425 °F).
- Wrap each potato in aluminum foil. Bake until tender, about 1 hour. Let cool. Cut each potato in half lengthwise. Scoop out each potato halves, taking care to keep a thin layer of flesh without damaging the skin. In a bowl, mash the potatoes with a potato masher. Refrigerate. Add the egg yolks, one at a time, to the mashed potatoes. Add the butter, cream, 375 ml (1 ½ cups) of cheese, and the nutmeg. Season with salt and pepper. In another bowl with an electric mixer, beat the egg whites until stiff peaks form.
- Gently fold into the potato mixture.
- With a spoon, fill each potato shell with that mixture. Place the stuffed potatoes on a baking sheet lined with aluminum foil. Sprinkle with the remaining grated cheese. Bake until the potatoes are golden brown, or about 20 minutes. Garnish with fresh parsley.

Fluffy Twice-Baked Potatoes

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Ingredients

Preparation

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