Two and Two Potatoes

If you want to add more gluten free recipes to your repertoire, Two and Two Potatoes might be a recipe you should try. This recipe serves 4. This main course has 590 calories, 17g of protein, and 29g of fat per serving. For $1.59 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 205 would say it hit the spot. This recipe from Foodnetwork requires salt and pepper, gruyere, milk, and olive oil. From preparation to the plate, this recipe takes about 1 hour and 45 minutes. With a spoonacular score of 73%, this dish is good. Similar recipes are Crock Pot Cheesy Potatoes from Raw Potatoes, Brown Butter Hasselback Potatoes (Accordion Potatoes), and Baked Stuffed Potatoes (Tandoori Potatoes).

Servings: 4

Preparation duration: 25 minutes

Cooking duration: 80 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 400 degrees F. Place the potatoes on a baking sheet and rub with the olive oil. Bake until soft enough to yield to gentle pressure, about 1 hour. Let cool for 10 minutes. Heat the milk and butter in a small pot over low heat. Slice the potatoes in half lengthwise and scoop out the flesh into a bowl, leaving just a little bit behind to give the skins some structure. Place the scooped-out potato skins back on the baking sheet and set aside. Mash the potatoes with a masher until there are no large clumps. Add the heated milk and butter as well as the Gruyere, sour cream, half of the chives, and salt and pepper to taste. Mix with a wooden spoon until well blended and smooth. Scoop the mashed potatoes back into the potato skins and top each with some of the Cheddar. Return the potatoes to the oven; bake for 20 minutes. Transfer to a serving platter, garnish with the remaining chives, and serve.

 

Step by step:

1. Preheat the oven to 400 degrees F.

2. Place the potatoes on a baking sheet and rub with the olive oil.

3. Bake until soft enough to yield to gentle pressure, about 1 hour.

4. Let cool for 10 minutes.

5. Heat the milk and butter in a small pot over low heat. Slice the potatoes in half lengthwise and scoop out the flesh into a bowl, leaving just a little bit behind to give the skins some structure.

6. Place the scooped-out potato skins back on the baking sheet and set aside.

7. Mash the potatoes with a masher until there are no large clumps.

8. Add the heated milk and butter as well as the Gruyere, sour cream, half of the chives, and salt and pepper to taste.

9. Mix with a wooden spoon until well blended and smooth. Scoop the mashed potatoes back into the potato skins and top each with some of the Cheddar.

10. Return the potatoes to the oven; bake for 20 minutes.

11. Transfer to a serving platter, garnish with the remaining chives, and serve.

Nutrition Information:

covered percent of daily need