Dinner

Stuffed Yukon Gold Potatoes with Gruyère, Egg Yolks, and Chives Recipe

ByClara Bennett January 9, 2026January 9, 2026

Introduction

These stuffed Yukon gold potatoes are a decadent side dish that combines creamy, cheesy fillings with crisp, golden skins. Perfect for elevating any meal, they offer a rich blend of flavors and textures that will delight both family and guests.

The image shows two round pieces of food on a white plate with a white marbled surface background. Each piece has two layers: a golden brown crispy base and a top coat of melted cheese that is slightly browned with a creamy texture. The cheese is sprinkled with small green chives and black pepper. One piece has a bite taken out, revealing the soft melted cheese dripping bright yellow-orange on the plate. A silver fork holds a small piece of the food, and a butter knife with some residue rests above the food on the plate. The overall look is warm and inviting with a mix of creamy, crispy, and gooey textures. 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 and sprinkle with salt. Bake at 400°F (200°C) for 25-30 minutes, until they are fork tender.
Step 2: Using an oven mitt, carefully hollow out the potatoes with a spoon, removing as much or as little flesh as you like.
Step 3: In a saucepan, brown the butter over medium heat for 4-5 minutes until it turns golden and fragrant.
Step 4: Spray the hollowed potato skins again with avocado oil and bake at 400°F (200°C) for another 5-7 minutes to crisp them up.
Step 5: Mash the scooped potato flesh, then mix in the grated gruyère, warmed heavy cream, salt, pepper, oregano, chopped chives, and browned butter. Add more cream if the mixture feels too thick.
Step 6: Once the skins have cooled slightly, place some grated gruyère and one egg yolk in each skin. Top with the mashed potato mixture and a little more gruyère. Broil for 4 minutes until the cheese is melted and slightly browned.
Step 7: Finish by garnishing with fresh chives and a sprinkle of black pepper before serving.

Tips & Variations

Use sharp cheddar or parmesan instead of gruyère for a different flavor profile.
For a richer taste, add a splash of garlic-infused olive oil to the mashed potatoes.
Try adding cooked bacon bits or sautéed mushrooms to the filling for extra texture and flavor.
If you prefer fully cooked egg yolks, bake the stuffed potatoes slightly longer before broiling.

Storage

Store any leftover stuffed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to preserve the crispy skins. Avoid microwaving to prevent sogginess.

How to Serve

The image shows two servings of a dish on a white plate placed on a white marbled surface. Each serving has two layers: a bottom layer of golden-brown toasted bread and a thick top layer of melted cheese with a slightly bubbly texture, sprinkled with chopped green herbs and black pepper. One serving is partially cut, revealing a bright, runny orange egg yolk flowing out onto the plate underneath the cheese layer. A fork is lifting a bite-sized piece covered in melted cheese and sprinkled herbs, while a serrated knife with traces of egg yolk rests nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, russet or red potatoes can also be used, though Yukon gold offers a nice balance of creamy texture and flavor that works especially well for stuffing.