Stuffed Potatoes with Gruyère, Egg Yolks, and Chives Recipe
These delicious stuffed potatoes feature tender Yukon gold potato halves filled with a creamy mixture of browned butter, Gruyère cheese, egg yolks, and fresh chives. Baked and broiled to perfection, they offer a rich, savory side or comforting snack with a golden, cheesy topping and a hint of oregano.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 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
Filling
- 6 egg yolks
- 1/3 cup Gruyère cheese, grated (plus extra for topping)
- 3 tbsp unsalted butter
- 1/3 cup heavy cream, warmed
Instructions
- Prep and bake potatoes: Spray the halved and scored potatoes with avocado oil and season with salt. Bake in a preheated oven at 400°F (200°C) for 25-30 minutes until they are fork-tender.
- Hollow out potatoes: Using oven mitts, carefully remove the potatoes and scoop out the flesh with a spoon, leaving the skins intact as much as you prefer.
- Brown butter: In a saucepan, melt and brown the unsalted butter over medium heat for 4-5 minutes until golden and fragrant.
- Crisp potato skins: Spray the hollowed potato skins again with avocado oil and bake at 400°F for another 5-7 minutes to crisp them up.
- Prepare filling: Mash the scooped-out potato flesh and mix in the grated Gruyère cheese, warmed heavy cream, browned butter, salt, pepper, oregano, and chopped chives. Add extra cream if the mixture is too thick.
- Assemble stuffed potatoes: Allow potato skins to cool slightly. Place some grated Gruyère cheese and an egg yolk into each skin. Then top with the mashed potato mixture and more Gruyère cheese.
- Broil to finish: Place the stuffed potatoes under the broiler for 4 minutes to melt and brown the cheese on top.
- Garnish and serve: Finish by sprinkling with fresh chives and black pepper before serving.
Notes
- Use oven mitts when handling hot potatoes to avoid burns.
- Make sure the potatoes are fork tender before hollowing them out to ensure they are fully cooked.
- The browned butter adds a nutty depth, but can be substituted with melted butter if preferred.
- Adjust the amount of cream to achieve desired filling consistency.
- Broil carefully to prevent burning the cheese topping.
Keywords: stuffed potatoes, baked stuffed potatoes, Yukon gold potatoes, Gruyère cheese, creamy potato filling, brown butter, savory side dish
