Stuffed Potato Skins with Gruyère, Egg Yolks, and Chives Recipe

Introduction

Stuffed potatoes are a comforting and elegant dish, perfect as a side or a light meal. This recipe uses creamy, cheesy fillings topped with golden egg yolks for a rich and satisfying bite.

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

1. Step 1: Spray avocado oil on the potato halves, sprinkle with salt, and bake at 400°F for 25-30 minutes until fork tender.
2. Step 2: Using an oven mitt, carefully scoop out the flesh from each potato half with a spoon, leaving the skins intact.
3. Step 3: In a saucepan, brown the butter over medium heat for 4-5 minutes until it turns golden and fragrant.
4. Step 4: Spray avocado oil inside the hollowed potato skins and bake them at 400°F for another 5-7 minutes to crisp.
5. Step 5: Mash the scooped potato flesh, then mix in the Gruyère, warm heavy cream, salt, pepper, oregano, chopped chives, and browned butter. Adjust cream quantity if the mixture is too thick.
6. Step 6: Let the potato skins cool slightly, then place a bit of Gruyère in each, add an egg yolk, and top with the mashed potato mixture and extra Gruyère. Broil for 4 minutes until golden on top.
7. Step 7: Finish by sprinkling with fresh chives and freshly ground black pepper before serving.

Tips & Variations

• Try adding crispy bacon or sautéed mushrooms to the filling for extra flavor.
• Use smoked paprika or nutmeg in the mash for a warm, aromatic note.
• For a lighter version, substitute half the heavy cream with Greek yogurt.

Storage

Store leftover stuffed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 350°F until warmed through to keep the skins crisp. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, Russet or red potatoes work well, but Yukon golds provide a creamier texture that complements the filling beautifully.

Is it necessary to use egg yolks inside the potatoes?

The egg yolks add richness and a silky texture, but you can omit them if you prefer a vegetarian or egg-free option.

Stuffed Potato Skins with Gruyère, Egg Yolks, and Chives Recipe

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★★★★★

4.5 from 50 reviews

• Author: Elara
• Total Time: 50 minutes
• Yield: 6 stuffed potato halves (3 medium potatoes halved) 1x

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Description

This recipe for Stuffed Potatoes features tender Yukon gold potatoes baked to fork tenderness, then hollowed out and filled with a rich mixture of browned butter, creamy gruyère cheese, egg yolks, and aromatics like chives and oregano. Finished under the broiler for a golden cheesy top, these stuffed potatoes are a savory, indulgent side dish or appetizer perfect for any occasion.

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Ingredients

Scale 1x2x3x

Potatoes

• 3 medium Yukon gold potatoes (cut in half and scored)
• Avocado oil spray
• 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 more for topping)
• 3 tbsp unsalted butter
• 1/3 cup heavy cream (warmed)

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Instructions

1. Prepare and bake potatoes: Spray avocado oil on the potato halves and sprinkle with salt. Place them cut side down on a baking sheet and bake at 400°F for 25-30 minutes until fork tender.
2. Hollow out potatoes: Using an oven mitt to protect your hand, carefully scoop out the inside of each potato half with a spoon, leaving shells intact; set the scooped potato flesh aside.
3. Brown the butter: In a saucepan, melt and cook the unsalted butter over medium heat for 4-5 minutes until it turns golden and develops a nutty aroma. Remove from heat.
4. Crisp the potato skins: Spray the hollowed potato skins with avocado oil and return to the oven at 400°F to bake for an additional 5-7 minutes to crisp.
5. Make the filling: Mash the scooped potato flesh, then stir in the gruyère cheese, warmed heavy cream, browned butter, salt, pepper, oregano, and chives. Adjust cream quantity if the mixture is too thick for easy filling.
6. Assemble stuffed potatoes: Allow potato skins to cool slightly. Place a small amount of gruyère cheese and one egg yolk inside each skin. Top with the mashed potato mixture and additional grated gruyère cheese.
7. Broil for finishing: Place the stuffed potatoes under the broiler for 4 minutes until the cheese on top is melted and golden.
8. Garnish and serve: Sprinkle the tops with fresh chives and a crack of black pepper before serving.

Notes

• Use oven mitts to handle hot potatoes safely throughout the process.
• Make sure potatoes are fork tender before hollowing; undercooked potatoes won’t mash smoothly.
• Adjust cream amount to achieve desired filling consistency—add more if mixture is dry.
• Broil closely and watch carefully to avoid burning the cheese topping.
• Gruyère can be substituted with other melting cheeses such as cheddar or fontina if unavailable.
• For a richer flavor, use homemade browned butter rather than pre-packaged.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: stuffed potatoes, baked potatoes, cheesy potatoes, Yukon gold potatoes, autumn side dish