Stuffed Yukon Gold Potatoes with Gruyère, Egg Yolks, and Chives Recipe
These stuffed potatoes are a savory and creamy delight featuring tender Yukon gold potato halves filled with a rich mixture of browned butter, Gruyère cheese, and egg yolks, baked to golden perfection with a crispy skin and melty cheese topping. A perfect side dish or light entree with fresh chives and subtle oregano seasoning.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 stuffed potato halves (serves 3-4 people) 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
Potatoes
- 3 medium Yukon gold potatoes (cut in half and scored)
Filling
- 6 egg yolks
- 1/3 cup Gruyère cheese, grated (plus more for topping)
- 3 tbsp unsalted butter
- 1/3 cup heavy cream, warmed
- Chives, to taste
- 1/2 tsp oregano
- Salt, to taste
- Black pepper, to taste
Other
- Avocado oil spray
Instructions
- Prepare the potatoes: Spray the cut and scored Yukon gold potato halves generously with avocado oil and sprinkle with salt. Bake them at 400°F (205°C) for 25-30 minutes until they are fork tender and cooked through.
- Hollow the potatoes: Using an oven mitt for safety, carefully scoop out the insides of each potato half with a spoon, leaving enough shell to hold the filling, according to your preference.
- Bake the skins: Spray more avocado oil onto the potato skins to keep them crisp and bake again at 400°F (205°C) for 5-7 minutes to prepare for stuffing.
- Brown the butter: In a saucepan over medium heat, melt the unsalted butter and cook it for 4-5 minutes until it turns a golden brown color and develops a nutty aroma. Be careful not to burn it.
- Make the filling: Mash the scooped-out potato flesh in a bowl. Stir in the grated Gruyère cheese, warmed heavy cream (add more if the mixture is too thick), browned butter, oregano, chives, salt, and pepper until the mixture is creamy and well combined.
- Assemble the stuffed potatoes: Allow the potato skins to cool slightly. Place a small amount of Gruyère cheese inside each skin, then place one egg yolk into each potato half. Top each with the mashed potato mixture and sprinkle additional Gruyère cheese over the tops.
- Broil the stuffed potatoes: Place the stuffed potatoes under a broiler for 4 minutes until the cheese topping is melted and golden brown.
- Garnish and serve: Remove from the oven and garnish with fresh chopped chives and freshly cracked black pepper. Serve warm and enjoy!
Notes
- Score potatoes before baking to help them cook evenly and allow steam to escape.
- Use oven mitts when handling hot potatoes to avoid burns.
- Adjust the amount of cream in the filling to achieve your desired consistency.
- Be careful not to overcook the egg yolks; broiling should be quick to keep them slightly runny.
- Gruyère can be substituted with other melting cheeses like cheddar or fontina if preferred.
Keywords: stuffed potatoes, baked potatoes, Gruyère cheese, brown butter, creamy potato filling, egg yolk stuffed potatoes
